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How does scoville Rating translate into perception?

John S.

John S.

Of course, we all know that the higher a scoville rating, the hotter a substance. But I've always wondered, how does the scoville rating actually translate into the perception of heat level?

I always thought that the higher a scoville rating, the hotter the burn. Simple enough in concept. Also, by this reasoning, you'd expect something with a hotter initial burn to last longer, as well. But as I've tried more extracts and extract based sauces, I've noticed that's not true for me. Some stuff has a definitively hotter peak heat level, but goes away quickly, while others (Defcon 0 is a good example) don't have as high a peak, but the burn lasts forever.

So, I wonder, which really is hotter - The maximum peak burn, or the maximum integral of burn over time? And which corresponds to the higher scoville rating?
 
wow thats deep......kinda like if a tree eats a habenero and screams and nobody is around dose it still make a sound..

me personally like a slow and stedy burn more than a quick burn and release...but for chili so i dont discourage a judge i try and go for the bam here is the heat and now its going away.
 
I don't do extracts, but as far as fresh chiles
they all have a different effect. Habs, rocotos, fataliis and even jalapenos have a different part of the mouth that the heat hits, different after burns and length of heat.
I've seen people eat a hab with no problem then a jalapeno makes his recepticles flair. funny huh?
 
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