描述了一种基于长期开展的大量国际合作研究的方法。该方法试图优化一些变量，试图定义程序，并提供胡椒辛辣度的通用度量。其原理是用乙醇提取刺激性化合物，并在343 nm处进行分光光度测量。

Describes a method based on a number of international collaborative studies carried out over a long period of time. The method seeks to optimize a number of variables in an attempt to define procedures and provide a common measure of the pungency of pepper. The principle consists in the extraction of the pungent compounds with ethanol and spectrophotometric measurement at 343 nm.