Researchers at the Shanghai Institute of Technology have developed an innovative “artificial tongue” that measures the spiciness of food using milk protein. This breakthrough could provide a valuable tool for individuals with heightened sensitivity to spicy foods or those who have difficulty tasting, preventing potential harm from consuming overly spicy dishes.
The central component of this technology is casein, a protein found in milk that binds with capsaicin, the compound responsible for the heat in chili peppers. When capsaicin interacts with casein, it is neutralized, a process that the scientists aimed to replicate in a device designed for precise measurement of food spiciness.
Details of the Artificial Tongue
Led by Weijun Deng, the research team created a flexible gel device composed of acrylic acid, choline chloride, and skim milk powder. This gel is cured using ultraviolet light and is capable of conducting electrical currents. When the gel comes into contact with a capsaicin-containing substance, the casein binds with the capsaicin within ten seconds. This binding action results in a measurable decrease in electrical current, providing a clear indication of spiciness levels.
Initial tests demonstrated that the artificial tongue can detect capsaicin concentrations ranging from levels undetectable by humans to those considered painfully spicy. In a series of experiments involving eight types of peppers and various spicy foods, the readings taken by the artificial tongue aligned closely with evaluations from a panel of human taste testers.
Additionally, the device showed promise in identifying other spicy compounds beyond capsaicin. These include chemicals present in foods such as ginger, black pepper, horseradish, garlic, and onion, broadening the scope of its applications.
Implications and Future Applications
The potential applications for this artificial tongue are significant. For individuals with sensitive stomachs or those who cannot taste, the device serves as a critical tool for preventing accidental consumption of spicy foods, which can cause discomfort or injury.
The research findings were published in August 2023 in the journal ACS Sensors, a publication by the American Chemical Society. This advancement not only highlights the intersection of food science and technology but also opens doors for further innovations in food safety and sensory analysis.
As the team continues to refine the artificial tongue, its development could lead to enhanced food labeling and improved consumer awareness regarding spiciness levels in various dishes.
