The "electronic tongue" developed by scientists at Washington State University was recently tested on cheese samples containing different levels of capsaicin. When compared with volunteers who tasted the same sample, it was found that the device could correctly detect capsaicin level for a long time after human taste buds simply "gave up".
In addition, scientists claim that "electronic tongue" not only provides a more objective measurement method than human taste testers, but also can better detect the subtle spicy difference between light and strong taste foods. In other words, the creator of the device believes that people can still evaluate the taste of spicy food. The goal of new technology is more to simplify the process.
Researcher Courtney Schlossareck said: "If we start with 20 different formulas, testers can narrow down the selection to two or three human tasting groups. Those who have tasted it will take a few days. "
The paper on "electronic tongue" was recently published in the Journal of Food Science. The electronic tongue developed by scientists before was designed to taste honey, beer, fruit and wine.