Core Insights - The research challenges the reliability of the Scoville scale, which has been used for over a century to measure the spiciness of peppers based on the total content of capsaicin and dihydrocapsaicin [1][2] Group 1: Research Findings - A team from Ohio State University discovered three compounds that can reduce the perception of spiciness in peppers, despite high levels of capsaicin and dihydrocapsaicin [1] - The study involved analyzing ten types of dried pepper samples and found significant differences in perceived spiciness, indicating the influence of other chemical components [1] Group 2: Implications for Industry - The identification of five potential compounds that modulate spiciness, including three confirmed to effectively reduce heat, opens new avenues for personalized spice levels in the food industry [2] - The findings may lead to the development of household "spice-reducing" condiments and have potential applications in medicine, such as new molecular targets for pain relief drug development [2]