Biosensors & bioelectronicsBiosensing TechniquesTRPV Cation ChannelsAnimalsCapsaicinMice
Biologically calibrated and quantitative spiciness measurement based on a TRPV1-Responsive biosensing platform.
Seungwon Yu, Minwoo Kim, Yiseul Han, Hyunsoo Kim, Kyung Tae Yeom, Sung Jun Jung, Yongwoo Jang
Published: 202610.1016/j.bios.2025.118132
Abstract
The Scoville Heat Unit (SHU) scale has long been regarded as the standard for measuring pungency. However, its reliance on subjective human sensory panels inherently limits its accuracy and reproducibility. To overcome this limitation, we developed a…
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