Chinese researchers have created a gel-based “chili meter,” an artificial tongue designed to instantly and accurately measure spiciness helping consumers avoid burning sensations and teary eyes.
Hu Jing, a professor at East China University of Science and Technology, explained that spiciness has always been a subjective sensation. She told CGTN that her team aimed to develop a method that could evaluate heat levels without depending on human taste using a material that can directly detect the intensity of spice.
The idea stems from a familiar home remedy: drinking milk to ease the burning caused by chili peppers. Milk proteins naturally bind with capsaicin, the chemical responsible for chili heat.
Building on this concept, scientists developed a soft, flexible gel infused with milk proteins. When the gel encounters capsaicin, the proteins latch onto it, reducing ion flow inside the gel. This drop in electrical current allows the device to measure spiciness levels within just 10 seconds.
The artificial tongue can also detect the pungency of garlic, onions, ginger, and similar substances.
Researchers believe this technology could soon be applied in food quality control, medical treatments, and even in enhancing humanoid robots by giving them a sense of taste.
Hu added that she hopes the material will eventually be integrated with robotics and artificial intelligence, expanding its practical use in everyday life.
