Chinese researchers have created a gel-based “chili meter” that measures spiciness instantly. The device works like an artificial tongue, providing quick and accurate readings. It aims to prevent tongue burns and watery eyes caused by overly spicy foods.
Professor Hu Jing from East China University of Science and Technology said spiciness evaluation is usually subjective. “We wanted a method that does not rely on human taste,” she told CGTN. The team’s goal was to design a material that could assess spiciness directly.
The innovation is inspired by a common remedy: milk can reduce the burning feeling from chili peppers. Milk proteins bind to capsaicin, the chemical that makes peppers hot. Using this principle, the scientists developed a soft, stretchable gel infused with milk proteins.
When the gel touches capsaicin, the proteins attach and block ion flow within the material. This causes a drop in electrical current, which the device measures. The gel can detect the heat of chili peppers and other pungent foods like garlic, onions, and ginger. Results appear in just 10 seconds, showing spiciness instantly.
Researchers hope this technology will improve food quality control and help medical treatment. In the future, it may even give humanoid robots the ability to sense taste. Hu Jing highlighted plans to integrate the material with artificial intelligence, aiming for broader daily applications.
Experts say this invention could change the way chefs, restaurants, and consumers approach spicy foods. By measuring spiciness instantly, people can enjoy flavorful meals without discomfort. The technology may also be valuable for food safety, ensuring consistent spice levels in packaged products.
With further development, this gel-based chili meter could become a standard tool in kitchens, labs, and even robotic systems. It represents a practical step toward combining science, AI, and culinary innovation.
In other news read more about: Japanese High School Students Hospitalized After Eating ‘Extremely Spicy’ Chips
