Overview
- Researchers reported a soft, flexible sensor in ACS Sensors that measures spiciness by tracking current changes when casein binds capsaicin.
- The tongue-shaped film is formed from acrylic acid, choline chloride and skim milk powder, then UV-cured into a conductive gel.
- The device registered a measurable signal about 10 seconds after exposure and detected concentrations from below human perception to beyond the oral pain threshold.
- In validation tests across eight pepper types and eight spicy foods, results closely matched a human tasting panel, and it also sensed pungent compounds from ginger, black pepper, horseradish, garlic and onion.
- The team describes the prototype as low cost with potential for portable taste monitoring, robotics or aiding people with taste impairments, though it remains an early-stage concept without commercial deployment.