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Heat profiles of ‘superhot’ and New Mexican type chile peppers (Capsicum spp.)

Dennis N. Lozada,Danise L. Coon,Ivette Guzmán,Paul W. Bosland

Scientia Horticulturae（2021）

Cited 13|Views6
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Abstract
•Variability in heat profiles was observed for chile peppers evaluated in New Mexico.•Superhot varieties have observed Scoville Heat Units (SHU) of >1 million.•NMSU chile pepper varieties have mild to moderately hot heat levels.•SHU was inefficient in discriminating the superhot varieties for taxonomic purposes.•‘Trinidad Moruga Scorpion’ had the highest SHU in New Mexico growing conditions.
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Key words
Capsaicin,Capsaicinoids,Dihydrocapsaicin,Capsicumspp.,Flavor,Heat levels,High-performance liquid chromatography (HPLC),Scoville Heat Units (SHU),Superhot chile peppers
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