Late this year, researchers at East China University of Science and Technology (ECUST) unveiled a gel-based chili-meter that delivers quick, precise spiciness readings without human taste testers.
The secret lies in a soft, flexible gel made from milk powder, acrylic acid, and choline chloride. Capsaicin – the compound that makes chili peppers hot – binds to milk proteins in the gel, forming bulky clusters that block ion flow. The device measures this drop in electric current, translating it into a clear heat level.
- Spice scale: 0 (mild) to 70 (extreme heat)
- Tested on eight chili varieties
- Results matched trained human tasters
By matching human sensory panels, the artificial tongue proved its reliability, offering a powerful tool for food quality control, portable spice monitors, and even movable humanoid robots. Entrepreneurs in foodtech and digital nomads chasing authentic culinary experiences stand to benefit from this innovation.
As we spice up global gastronomy, this chili-meter represents a step toward smarter kitchens and precision taste – making every bite just right, whether in a hi-tech lab or a street-side taco stand.
Reference(s):
Chinese scientists develop artificial tongue to measure spiciness
cgtn.com
