In addition to chili peppers, the "language" can recognize the spiciness level of ginger, horseradish, and garlic.
Researchers from Shanghai Jiao Tong University have developed a unique device capable of objectively assessing the spiciness of food products. The new technology is based on the principle of neutralizing pungent substances with milk proteins, which has long been known in culinary practice.
The sensor created by the scientists resembles a flexible gel plate containing dry skimmed milk, acrylic acid, and choline chloride. The key component of the system is casein – the main protein in milk that naturally binds with capsaicin, which is responsible for the heat of chili peppers.
The device operates on the principle of changing the electrical conductivity of the gel upon contact with spicy substances. The interaction of capsaicin with milk proteins leads to a reduction in the ionic conductivity of the material, which is recorded by measuring instruments. The higher the concentration of the pungent component, the more significant the decrease in conductivity.
Experimental tests demonstrated a wide range of measurable concentrations – from minimal values to levels that exceed the pain threshold of sensitivity. Testing on eight varieties of peppers and various spicy products showed complete correspondence with the assessments of professional tasters.
The development is capable of recognizing not only capsaicin but also other spicy products, including ginger, black pepper, horseradish, and garlic. This opens up prospects for a comprehensive assessment of the spiciness of various food products and seasonings.
The sensor could be applied in the food industry, restaurants, and even at home. In the future, the researchers plan to create a compact portable version of the device that will allow consumers to independently monitor the spiciness of dishes, avoiding the risk of burns to the mucous membranes.
