Measure the hotness of chili paste with nanotube

Oxford chemists have discovered a way to use carbon nanotubes to test the chili's spicy taste. This technology may soon be commercially available as a disposable sensor for use in food technology.

Disposable in the kitchen: nano tubes.

Professor Richard Compton and his team at the University of Oxford have developed a sensitive technique to measure the levels of spicy capsaicinoids , which make chili peppers. Scientists publish their findings in the Journal of the Royal Society of Theological Theological.

The current technological process is to use a group of testers, and therefore highly subjective. This new approach definitely determines the level of accuracy of capsaicinoids, and is not only faster and cheaper than tastes but also more reliable in food standards; Testing can be done quickly on the production line.

Scoville method involves diluting a sample of chili sauce until the 5 testers are no longer spicy, the degree of dilution will be used to determine the chili pepper and is called Scoville. Very spicy Jalapeno peppers from 2500 to 8000 Scoville, while the world's hottest chilli, 'Naga Jolokia' , reaches a scorpion level of 1,000,000.

In Compton's method, capsaicinoids are absorbed into the electrodes of a multi-walled carbon nanotube (MWCNT). The team then measured the current change when capsaicinoids were oxidized by electrochemical reactions, which could translate into Scoville units. This technique is called adsorptive stripping voltammetry (ASV) (absorption von-ampe method) and is a relatively simple electrochemistry method.

Professor Compton has patented the technology and the technology transfer company of Oxford University, ISIS Innovation, is actively seeking sponsors to commercialize this technology.