Traditional taste panels often struggle to assess the spiciness of chili peppers, limited by their ability to taste only a few samples without feeling overwhelmed or ill. However, our research collaborators at WUR conducted a groundbreaking experiment by applying TRPV1 receptors on a biochip, the very receptors responsible for sensing capsaicin's heat in chili peppers, and they achieved significant success in objectively measuring the spiciness and heat of capsaicin at different concentrations!

The biochip and readout system we are developing at InsectSense, can objectively measure different capsaicin concentrations without any discomfort or adverse effects, enabling researchers and product developers at companies, institutes and academia to efficiently test multiple chili pepper samples in a single day using just one instrument, providing reliable and precise results. Our technology provides food ingredient companies with essential data on spiciness levels and flavor profiles, enabling precise ingredient formulation for superior product quality and taste consistency, meeting consumer preferences and expectations.

But the potential goes beyond taste testing, as TRPV1 receptors on a biochip have broader applications, including research into anti-inflammatory drugs, pain mechanisms, and sensory perception. With InsectSense's pioneering approach, we're not only revolutionizing taste testing but also unlocking new frontiers in research and development across various domains! 🌍🔬💡