Chinese scientists have made a groundbreaking discovery of a gel-based artificial tongue that can accurately measure the level of spiciness.
The main motive behind this development is to avoid intense sensations and watery eyes.
In this regard, a professor at East China University of Science and Technology said: “The assessment of spiciness is very subjective.”
The researcher shared their view that the current development of a new material would open up ways to measure spiciness without relying on human senses.
The recent concept is based on a widely accepted universal solution: milk can help soothe the burning sensation caused by chili peppers. This is because milk proteins are linked to capsaicin, the substance responsible for the heat in peppers.
In this regard, the team developed a flexible gel infused with milk proteins.
It has been observed that when the gel comes into contact with capsaicin, the proteins attach to it and block the flow of ions in the gel.
The gel is quantifiable for the pungency of garlic, onion, ginger and similar materials.
This innovation provides a standardized method for maintaining quality control and medical treatment, and opens the door to integrating testing into today’s humanoid robots for routine spiciness measurements.
Moreover, it serves as a crucial development for further integration of the material with humanoid robots, with the aim of expanding its applications in everyday life.
