Key Takeaways
1. Chinese researchers at ECUST developed an ‘artificial tongue’ to measure spiciness objectively.
2. The device uses a soft gel made from milk powder and other materials to mimic human taste buds.
3. It accurately measures spiciness by reacting with capsaicin, producing results in just 10 seconds.
4. Testing showed the device’s spiciness scale closely matched trained human tasters’ evaluations.
5. Future applications include food quality control, medical treatments, and enhancing AI in robotics.
Chinese researchers have created a new ‘artificial tongue’ that can measure spiciness in a objective way. This device, developed by a team at the East China University of Science and Technology (ECUST), serves as an impartial substitute for human taste testers, and it also helps avoid the discomfort of trying spicy foods.
Innovative Design
The invention, outlined in the journal ACS Sensors, utilizes a soft and flexible gel made from milk powder, acrylic acid, and choline chloride to replace traditional taste buds. This design mimics the soothing effect of milk on a burning mouth. When the gel comes into contact with capsaicin, the substance that makes peppers hot, the milk proteins inside it bind to capsaicin and swell into clusters. This reaction hinders the flow of ions, which results in a decrease of electrical current that the device converts into an accurate spiciness measurement in just 10 seconds.
Testing and Results
To test this technology, the team evaluated eight types of chili peppers and created a spiciness scale ranging from 0 (not spicy) to 70 (very spicy). The findings were very similar to those from trained human tasters. Additionally, the device can also assess the pungency of other foods like onions, garlic, and ginger.
Future Applications
Professor Hu Jing, the study’s corresponding author, points out that this technology has the potential for many uses, from ensuring food quality to aiding in medical treatments. The researchers also think this ‘bionic tongue’ could help bridge a significant gap in robotics, possibly working with AI to provide humanoid robots with a real sense of taste.
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