研究发现可以抑制辣椒热的化合物 质疑斯考维尔比例的精确度 Study finds compounds that can suppress chili heat, challenging the accuracy of the Scoville scale.

通过发现可以抑制味的化合物, 挑战了用于测量热量的斯科维尔尺度的可靠性. A new study challenges the reliability of the Scoville scale, used to measure chili pepper heat, by identifying compounds that can suppress spiciness. 研究人员发现,某些化合物,如Capsianoside I, 降低了感知的热量, 表明比例表并不完全考虑到所有与热有关的化合物。 Researchers found that certain compounds, such as capsianoside I, reduce perceived heat, suggesting the scale doesn't fully account for all heat-related compounds. 这种发现可导致开发“反辣椒”调味品和新方法,以更准确地测量辣椒热量。 This discovery could lead to the development of "anti-spice" condiments and new methods to measure chili pepper heat more accurately.