The Scoville Organoleptic Test is a method used to measure the heat level of chili peppers and spicy foods. Developed by Wilbur Scoville in 1912, this test involves a panel of tasters who sample a pepper extract diluted in sugar water. The heat level is determined by how much the extract must be diluted before the heat is no longer detectable. The results are expressed in Scoville Heat Units (SHU), which indicate the amount of dilution required. For example, a pepper with a rating of 1,000 SHU means it must be diluted 1,000 times before the heat is undetectable. This test helps consumers understand the spiciness of various peppers and sauces.