Chinese scientists have developed an artificial tongue capable of accurately measuring the heat level of chili peppers. This gel-based “chili-meter” uses milk proteins to replicate how humans experience spiciness, providing a quick and precise reading of pungency.
The mechanism works by binding capsaicin, the compound responsible for chili heat, into clusters that reduce electric current in the sensor. This innovation eliminates the need for human tasters and creates a reliable spiciness scale from mild to extremely hot.
The research team envisions applications beyond the food industry, including portable taste sensors, quality control devices, and integration with humanoid robots, marking a major step in food technology and artificial sensing systems.
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