Ula, Sushella. Fire and Spice. Food Product Design, maig 1996.- "Scoville unit measurements cause errors due to build up of heat, rapid taste fatigue, increased taste threshold, and poor reproducibility. Scott Harris, Technical Service Manager for Cal Compack Foods, Santa Anna, CA is quoted es saying "The coefficient of error is 50% for the Scoville method and less than 12% for the HPLC method."
