Addis Ababa, November 27, 2025 (FMC) — Chinese researchers have announced the development of a bionic “tongue” capable of delivering fast, highly accurate readings of chilli heat, a breakthrough that could transform how pungency is measured and standardized, TV BRICS reported, citing an article from its Chinese partner Xinhua News Agency.
The soft, flexible sensor is built from a gel formulated with milk-derived proteins, drawing inspiration from the well-known effect of milk in easing the burn caused by capsaicin, the key compound responsible for chilli heat. According to the research team, capsaicin molecules attach themselves to the gel’s proteins, forming enlarged clusters that disrupt the flow of ions within the material. This drop in electrical current provides a dependable indicator of how spicy a sample is.
In tests involving eight varieties of chilli pepper, the device produced a heat scale ranging from 0 to 70 points. Its readings closely aligned with assessments from trained human tasters, a result that signals strong potential for replacing or supplementing sensory panels, particularly in quality-control settings.
Researchers behind the project note that the artificial tongue could support future innovations in robotics and portable flavour-analysis tools, making objective spiciness measurement more accessible across scientific and industrial applications.