The ASTA (American Spice Trade Association) pungency unit is based on a scientific method of measuring chili pepper "heat". The technique utilizes high-performance liquid chromatography to identify and measure the concentrations of the various compounds that produce a heat sensation. Scoville units are roughly 1 ⁄ 15 the size of pungency units while measuring capsaicin, so a rough conversion is to multiply pungency by 15 to obtain Scoville heat units.