Artificial tongue uses milk to determine heat level in spicy foods

Chinese scientists invent tongue that uses milk to test spicy food

The prototype detected capsaicin and pungent-flavored compounds - such as those behind garlic’s "zing" - in a range of foods.

Artificial tongue uses milk to determine heat level in spicy foods

The appearance of a hot sauce or pepper doesn't reveal whether it's mild or likely to scorch someone's taste buds, but researchers have now created an artificial tongue to quickly detect spiciness. Inspired by milk's casein proteins, which bind to capsaicin and relieve the burn of spicy foods, the researchers incorporated milk powder into a gel sensor.

Artificial Tongue Uses Milk to Determine Heat Level in Spicy Foods

Researchers made an artificial tongue to quickly detect spiciness. Inspired by milk’s casein proteins, which bind to capsaicin and relieve the burn of spicy foods, the researchers incorporated milk powder into a gel sensor. The prototype, reported in ACS Sensors, detected capsaicin and pungent-flavored compounds.