Scoville wrote The Art of Compounding, which was first published in 1895 and has gone through at least 8 editions. The book was used as a pharmacological reference up until the 1960s, also making one of the earliest mentions of milk as an antidote for pepper heat. Scoville also wrote Extracts and Perfumes, which contained hundreds of formulations. For a time he was a professor at the Massachusetts College of Pharmacy and Health Sciences. In 1912, he devised the test and scale known as the "Scoville Organoleptic Test" while working at the Parke-Davis pharmaceutical company. While using human testers, it measured pungency, or "spiciness", of various chili peppers. It is now standardized as the Scoville scale.