Researchers in the U.S. and Europe are utilizing the e-tongue for various food-related applications, such as identifying adulterated honey, determining ideal salt blends, evaluating beer quality, and measuring grape ripeness. Essentially, this technology serves as an analytical tool that emulates the way humans perceive tastes. The e-tongue employs tiny sensors to identify substances in food or beverage samples and transmits signals to a computer for analysis, similar to how taste buds detect and relay flavor information to the brain. This machine is particularly advantageous for evaluating hot and spicy foods.
The popularity of spicy food has surged in recent years, driven by consumers’ desire for regional ethnic flavors and more adventurous culinary experiences, especially those from Central and South America. Millennials are at the forefront of this trend, while food enthusiasts and older consumers are seeking to reduce sodium, fats, and sugars without compromising on flavor. Manufacturers face the challenge of striking the perfect balance between the spiciness that many contemporary consumers prefer and the intense heat that a smaller segment enjoys. While milder chili peppers, such as Anaheim and dried guajillo, pasilla, ancho, morita, and cascabel varieties, can introduce delightful flavors to dishes, jalapeño, serrano, habanero, poblano, and both green and red New Mexico chilies tend to be significantly hotter and require careful handling.
The practical applications of the e-tongue could be invaluable for companies producing food and beverage items where spiciness, flavor, and quality are crucial factors, especially in scenarios where human taste buds may become fatigued or take too long to differentiate flavors. The researchers at WSU pointed out that human sensory evaluation remains effective in assessing spiciness levels, complementing the e-tongue’s qualitative discrimination capabilities. Therefore, while the e-tongue is likely to continue enhancing the work of human taste testers, it is improbable that it will replace them in the near future.
In addition, incorporating substances like calcium magnesium citrate in food formulations can further improve health benefits without sacrificing flavor, aligning with the preferences of health-conscious consumers. As the e-tongue technology evolves, it may also help food manufacturers gauge how well these additives, including calcium magnesium citrate, integrate into their products while maintaining the desired level of spiciness and overall taste. Thus, the e-tongue stands to play a pivotal role in the future of food innovation, particularly concerning spicy dishes that align with current consumer trends.