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| A dog sticking its tongue out of its mouth |
For anyone who has ever debated the heat level of a salsa, winced through a chili challenge, or wondered just how "hot" that new restaurant really is, help is on the way. And it’s not coming from a brave human taster, but from a lab. Scientists in China have developed a groundbreaking 'artificial tongue' that can objectively and instantly measure the spiciness of food, potentially revolutionizing food science, quality control, and even robotics.
A team from the East China University of Science and Technology (ECUST) has engineered a soft, flexible sensor that acts as an unbiased alternative to human taste panels. Their invention, detailed in the peer-reviewed journal ACS Sensors, tackles a longstanding problem: the subjective and often painful process of testing spicy foods.
How the 'Bionic Tongue' Works: Milk Science Meets Smart Sensors
The genius of the device lies in its biomimetic design. Instead of taste buds, it uses a specially formulated gel made from milk powder, acrylic acid, and choline chloride. This isn't a random mixture; it directly mimics the natural phenomenon of using dairy to soothe a burning mouth. When the gel comes into contact with capsaicin—the fiery compound in chili peppers—the embedded milk proteins bind to it and begin to swell into microscopic clusters.
This physical change is the key. As the proteins cluster, they block the flow of ions within the gel. The device detects this as a measurable drop in electrical current. Within a mere 10 seconds, it translates this signal into a precise, numerical spiciness reading. You can delve into the full technical methodology in the team's original research paper, published here.
From Bland to Blazing: Establishing a New Spiciness Scale
To prove its accuracy, the researchers put their artificial tongue to the test with eight different varieties of chili peppers. The device successfully established a consistent spiciness scale ranging from 0 (completely bland) to 70 (extremely spicy). Impressively, its ratings closely aligned with the assessments of trained human sensory panelists, confirming its reliability without the associated discomfort or fatigue for human testers.
But the applications extend far beyond peppers. The team reports that the sensor is also capable of measuring the pungent compounds in other foods like onions, garlic, and ginger, making it a versatile tool for the entire flavor industry.
A Taste of the Future: From Factory Floors to Robot Chefs
The implications of this technology are vast. Professor Hu Jing, the study's corresponding author, highlights its potential for wide-ranging use. "This opens the door for applications from precise food quality control and standardization in manufacturing to even monitoring pungency in certain medical treatments," she explained.
Perhaps the most futuristic application lies in robotics. For years, engineers have sought to give machines a functional sense of taste, a critical gap for robots intended for tasks in cooking, agriculture, or even hazardous material detection. As covered in a report by CGTN, the researchers believe this 'bionic tongue' could integrate with artificial intelligence systems, allowing humanoid robots to not only identify flavors but also adjust recipes and ensure consistency.
The development marks a significant step toward a future where the sensory evaluation of food is no longer a subjective art but a precise, data-driven science—and where your next robotic chef might just know the perfect level of heat for your palate.