🔥 Ever wondered how spicy your food really is? Researchers at East China University of Science and Technology (ECUST) in the Chinese mainland have whipped up a solution: a gel-based “chili-meter” or artificial tongue that measures chili heat on a clear scale from 0 (mild) to 70 (🔥🔥🔥).
This year, the ECUST team mixed milk powder, acrylic acid, and choline chloride into a soft, flexible gel. Inspired by how milk proteins bind to capsaicin (the compound behind chili’s kick), the gel swells when it meets spice, jamming chloride and hydrogen ions. The dip in electric current translates into an instant spiciness reading, sparing human taste testers from tears and tongue burns.
In trials with eight chili varieties, the artificial tongue’s rankings matched those from trained human panels almost perfectly. That means consistent quality control for hot sauces, snacks, and more – no more guessing games! 👅💧
Beyond food factories, the researchers see next-level uses in humanoid robots and portable taste monitors. Imagine a street-food app that warns you before you dive into an ultra-spicy snack! 📲🌶️
Details of the study appeared in ACS Sensors, showcasing how bionic tech can spice up our lives – literally. Ready for a world where gadgets taste your food? We are! 😉
Reference(s):
Chinese scientists develop artificial tongue to measure spiciness
cgtn.com
