Hot sauces and Scoville units

Factual Questions
1

As a hot and spicy food fan, I’ve long been familiar with the Scoville unit for measuring hot pepper and sauce intensity. I’ve got a good friend who, like me, likes it hot. We trade recipes and sauce recommendations often. This evening, however, we got into a bit of a debate regarding the manufacture and measurement of hot sauces/food additives (Yes, I realize that some super spicy liquids may fall under the catagory of additive rather than sauce…fine. I’m going to call them all sauces from here on).

I contend that since the Scoville unit (Su) is not regulated by the FDA nor is it a standardized unit of measure, manufacturers and distributers may embellish the hellishness of their hot sauces with little fear of punishment/being-spoken-to. This was the site we were looking at is here. I like this because it has a number of sauces ranging from 500,000Su to 6MSu. How reliable and rigorous is the testing in the industry, really. I know that these sauces can be tested accurately using liquid chromatography, but is this really used? And since the potency of peppers varies so widely from season to season, wouldn’t each and every batch need to be tested for spicyness? And finally, since the Scoville, to my knowledge, isn’t recognized by any governing body, can any number be used? Can my new hot sauce be labeled “1234 Wacamaws per ounce” or some other non-recognized term? It it perhaps worth noting that few ‘normal’ hot sauces (Tabasco, Franks, Lousiana) advertise/publish the scoville measurement.

Also, experience tells me that age and possible light exposure degrade heat in hot sauces. Is there any rule of thumb to predict the loss of spicyness?

To sum:
Is the use of the measurement of Scoville unit in any way regulated?
Is the accurate testing of super-hot sauces common?
Can the age related degradation of hot sauce be easily predicted?

Thanks!
jngl

2

The very first paragraph in your link says that the Scoville unit is a taste test so how can it possibly be regulated or have any hope of objective accuracy? It’s not an unreasonable method but I’m sure many clamimed Scoville values are grossly inflated. So what? Unless there is a compelling need for true objective testing no one is going to pay for it. Does the senate need to investigate the peppersauce scandal?

I’m lobbying for a federal standard for wholesome goodness. :smiley:

3

That stuff is out of my league. I draw the line after Blair’s Mega Death, which is as hot as I ever need a hot sauce to be.

::inspects bottle::

hey, I’m running out!

::goes to extremefood.com to order another bottle::

4

Actually, if you read a bit further down, it goes on to say:

So it could be something like alcohol content in liquors and spirits. A tester could probably give a pretty good estimate but the industry and regulation require a much more rigorous and accurate mechanical test.

But I think you’re right. I imagine this:
Hotsauce exec1: “Whoa…hot! Lets got with 500,000 Scovilles.”
Hotsauce exec2: “Good idea! And this slightly hotter batch, we’ll label 1M Scovilles and charge 1/3 more money!”
HS e1: “Brilliant!”
Chime Champagne glasses together