How Spicy is Your Meatball?

An Oxford University professor has come upon a method that may one day replace the subjective, volunteer based Scoville testing method for determining the hotness of foods, with an objective chemical method using nanotubes and something called adsorptive stripping voltammetry.
Priding ourselves on being connoisseurs of the habanero pepper, we are somewhat saddened by the potential loss of tasting volunteer positions, but the scientists in us have been hoping for a more objective methodology.
Read on at The Guardian…
(hat tip: Gizmodo)
Image by code poet..