Revolutionary Synthetic Tongue Accurately Measures Chilli Heat, Protecting Human Tasters

A groundbreaking gel-based synthetic tongue, inspired by milk's natural ability to cool spicy foods, is now transforming how we measure the heat of chillies. Traditionally, human tasters have braved the intense burn of chilli peppers, risking discomfort and even health issues in extreme cases. However, this innovative device can accurately assess the spiciness of various peppers, from mild varieties to those with dangerously high heat levels, without putting anyone at risk. The synthetic tongue works by mimicking the way milk proteins interact with capsaicin—the compound responsible for a chilli's fiery sensation. By analyzing how capsaicin binds to the gel, researchers can precisely rank the heat of different foods. This new method not only ensures consistent and objective results but also spares human volunteers from the pain and potential hazards of taste-testing ultra-hot peppers. Developed by a team of scientists seeking safer and more reliable ways to evaluate food spiciness, the gel-based tongue could revolutionize quality control in the food industry. It offers a scalable, repeatable, and humane alternative to traditional taste panels, paving the way for more accurate labelling and safer product development. As chilli-based products continue to grow in popularity worldwide, this technology promises to make the spicy food experience safer for everyone. Read the source »