Synthetic Tongue Detects Spiciness Levels
Research published in ACS Sensors details the successful creation of a synthetic tongue capable of detecting spiciness.
Inspired by casein protein in milk – which binds to capsaicin, the chemical compound responsible for heat – researchers developed a prototype that accurately detects capsaicin and other spicy compounds in various foods.
“This coudl be useful for portable taste monitoring devices,mobile humanoid robots,or patients with sensory disorders such as ageusia,” explained Weijun Deng,the study’s lead author. Previously, measuring flavor compounds required taste testers and complex lab procedures.
While artificial tongues measuring sweet and umami tastes already existed, replicating the stinging, prickling, and burning sensations caused by capsaicin (in chili peppers), piperine (in black pepper), and allicin (in garlic) proved challenging with synthetic materials. The team observed that casein neutralizes the heat of chili peppers by binding to capsaicin, and leveraged this principle by incorporating casein into an electrochemical gel.
The prototype measures spiciness by detecting changes in electrical current when casein binds with capsaicin. This results in a flexible, opaque gel capable of conducting electricity.
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