Oxford chemists have found a way of using carbon nanotubes to judge the heat of chilli sauces. The technology might soon be available commercially as a cheap, disposable sensor for use in the food industry. Professor Richard Compton and his team at Oxford University have developed a sensitive technique to measure the levels of capsaicinoids, the substances that make chillies hot, in samples of chilli sauce. They report their findings in the Royal Society of Chemistry journal The Analyst.
(source: ox.ac.uk)
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