http://en.people.cn/n3/2025/1126/c90000-20395382.html

https://pubs.acs.org/doi/10.1021/acssensors.5c01329

A gel-based “chili-meter” developed at East China University of Science and Technology (ECUST) delivers a quick, exact pungency reading.

The “bionic tongue” is prepared by mixing milk powder, acrylic acid, and choline chloride into a soft, flexible gel. Capsaicin latches onto the gel’s milk proteins, swelling into bulky clusters that jam chloride and hydrogen ion traffic. The resulting dip in electric current translates into precise heat readings. The mechanism is inspired by the real-world phenomenon in which milk proteins bind to capsaicin — the compound responsible for the heat in chili peppers — thereby reducing the burning sensation..

The team “tasted” eight different chili peppers, creating a spiciness scale from 0 (bland) to 70 (extremely spicy). The results were then compared to assessments made by trained human sensory panelists. The ranking provided by the artificial tongue closely matched the human consensus, demonstrating its reliability, according to the study.

The authors point out that this invention could create a powerful platform for future applications involving movable humanoid robots and portable spicy taste monitoring devices.