Overview
- The prototype, published in ACS Sensors by a team including Weijun Deng at the Shanghai Institute of Technology, translates capsaicin binding into an electrical signal.
- The flexible film is formed from acrylic acid, choline chloride and skim milk powder, then UV-cured to create a conductive gel.
- In tests, the device responded across concentrations from below human detection thresholds to above the oral pain threshold.
- Beyond capsaicin, the gel detected pungent compounds common to spicy foods, including piperine, ginger, horseradish, garlic and onion.
- Proof-of-concept trials on eight pepper types and eight spicy foods showed close agreement between the sensor’s measurements and human panel ratings, with researchers outlining potential portable, clinical and robotic uses at this early stage.