Editorial Feature

New Chilli Sensor to Help Standardize ‘Heat’

Researchers at the University of Oxford have developed a chili sensor to help standardize the degree of heat in chili food.

Currently, the food industry relies on a panel of judges to help grade spicy foods, though this is costly with subjective feedback and doesn’t necessarily become an accurate system on a global scale for the food industry. If produced on a mass scale, this sensor could be used by the food industry as a gold standard logo on the packaging.

This sensor technology is designed as a handheld device using nanotechnology and uses a sensitive electroanalytical method to help identify and calculate the concentration levels of capsaicin – the chemical in chilies that gives us the feeling of ‘heat’ on the tip of the tongue and roof of the mouth.

The technology includes an adsorptive stripping voltammetry component that has a multi-walled structure made up of carbon nanotube-based electrodes to help to initiate an electrochemical response that is a reflection of the level of capsaicin in a test sample. The use of multiple electrodes provides a much larger surface area to help increase the absorption of capsaicin, which provides a more accurate reading of the level of capsaicin in a chili.  

Image Credits: Stock.xchng VI

The determination of chemical capsaicin levels in a food sample using electrochemical technology matches quite well with the Scoville scale. This well-known method involves the dilution of a sample of capsaicin-containing food up until the sample testers on the panel can no longer sense the heat from the sample of food.

Accurate and sensitive based on the multi-electrode array to determine capsaicin concentrations makes this technique ideal for its integration into a handheld device - a portable and promising analysis tool for food manufacturers wanting to standardize for the level of ‘heat’ in food products.

This sensor is subject to a new UK patent application. The Isis Innovation, the Technology Transfer Company of Oxford University, has licensed this technology – a sensor that is set to be manufactured by Singapore spin-out, Bio-X (S) Pte. Ltd.

 

Disclaimer: The views expressed here are those of the author expressed in their private capacity and do not necessarily represent the views of AZoM.com Limited T/A AZoNetwork the owner and operator of this website. This disclaimer forms part of the Terms and conditions of use of this website.

Citations

Please use one of the following formats to cite this article in your essay, paper or report:

  • APA

    Kaur, Kalwinder. (2020, October 02). New Chilli Sensor to Help Standardize ‘Heat’. AZoSensors. Retrieved on June 15, 2024 from https://www.azosensors.com/article.aspx?ArticleID=289.

  • MLA

    Kaur, Kalwinder. "New Chilli Sensor to Help Standardize ‘Heat’". AZoSensors. 15 June 2024. <https://www.azosensors.com/article.aspx?ArticleID=289>.

  • Chicago

    Kaur, Kalwinder. "New Chilli Sensor to Help Standardize ‘Heat’". AZoSensors. https://www.azosensors.com/article.aspx?ArticleID=289. (accessed June 15, 2024).

  • Harvard

    Kaur, Kalwinder. 2020. New Chilli Sensor to Help Standardize ‘Heat’. AZoSensors, viewed 15 June 2024, https://www.azosensors.com/article.aspx?ArticleID=289.

Tell Us What You Think

Do you have a review, update or anything you would like to add to this article?

Leave your feedback
Your comment type
Submit

While we only use edited and approved content for Azthena answers, it may on occasions provide incorrect responses. Please confirm any data provided with the related suppliers or authors. We do not provide medical advice, if you search for medical information you must always consult a medical professional before acting on any information provided.

Your questions, but not your email details will be shared with OpenAI and retained for 30 days in accordance with their privacy principles.

Please do not ask questions that use sensitive or confidential information.

Read the full Terms & Conditions.