Scientists Develop Synthetic Tongue to Tame the Flames of Spicy Foods

Researchers at the East China University of Science and Technology in Shanghai have developed a gel-based synthetic tongue that can accurately determine the spiciness of a wide range of foods, from mild bell peppers to extremely spicy dishes like the facing heaven chili of Sichuan cuisine. The device, described in a paper published in ACS Sensors, uses electronic sensors to detect the heat levels of spicy foods without risking human taste buds. According to co-author Jing Hu, a chemical engineer at the university, the artificial tongue's solution was inspired by the spicy-neutralizing effect of milk. Milk proteins that affect our perception of spiciness relieve the burn of a spicy dish, and the researchers used this principle to develop a precise measurement system. "The ability to measure spice levels as precisely as possible is especially important for quality control in food," Hu said. The synthetic tongue is not a new concept, as scientists have created similar devices that can detect various tastes, including sweet, sour, spicy, and umami. However, the researchers focused on spiciness in particular, aiming to develop a device that could accurately measure the heat levels of different foods. The gel-based artificial tongue is designed to mimic the human tongue's ability to detect subtle differences in taste. The development of this device has significant implications for the food industry, particularly for manufacturers of spicy foods. With the ability to accurately measure the heat levels of their products, companies can ensure consistency and quality control, which can lead to improved customer satisfaction and reduced complaints. Additionally, the device can be used in research settings to study the effects of spiciness on the human body and to develop new spicy foods. The researchers' work builds on previous studies on the perception of spiciness and the role of milk proteins in relieving the burn of spicy foods. Their findings have the potential to revolutionize the way we understand and interact with spicy foods, and their device can be used in various applications, from food quality control to culinary research. The synthetic tongue is still in the early stages of development, and further research is needed to refine its accuracy and sensitivity. However, the potential benefits of this technology are significant, and it is likely to have a lasting impact on the food industry and our understanding of spicy foods. As researchers continue to refine the device, it may become a valuable tool for food manufacturers, researchers, and anyone who enjoys spicy cuisine.