A research team led by Professors Jung Sung-jun and Jang Yong-woo from the Hanyang University College of Medicine has announced the development of the world’s first ‘physiological response-based spiciness quantification technology’ capable of objectively measuring how spicy specific food is.

‘Buldak Ramen’ has sold over 4 billion units cumulatively, becoming a representative of K-food in global market. However, the controversy regarding the health effects of spiciness continued to spread as published research results were mixed, showing both positive effects, such as reduced mortality, and negative impacts, such as an increased risk of gastric and gallbladder cancer. Experts have pointed out the root cause of this controversy as the "absence of a standardized tool to accurately measure spiciness." The existing Scoville scale is based on subjective human tasting, leading to high variance, while HPLC analysis has limitations in reflecting the actual spiciness felt by the human tongue.

To overcome the limitations, the research team established a new evaluation system that quantifies 한글지원 해와 토토사이트 based on the physiological response of the 한글지원 해와 토토사이트 receptor(TRPV1). By measuring the behavioral responses of mice and the calcium signals of neurons according to changes in capsaicin concentration, the team identified that the intensity of 한글지원 해와 토토사이트 does not increase linearly but follows a non-linear pattern. Based on these findings, they proposed measurement based on a 5-level 한글지원 해와 토토사이트 grade based on physiological responses.

Furthermore, the research team developed a nanobiosensor that detects spiciness at the molecular level as electrical signals using TRPV1, allowing consistent spiciness measurement without individual differences. The technology is expected to be utilized in various fields, including the standardization of spiciness in the food industry, measuring devices for consumers, and the development of customized food products.

Co-first authors Yoo Seung-won(College of Medicine) and Kim Min-woo(Graduate School of Medical and Digital Engineering) explained, "This is the first study to interpret spiciness through the scientific language of physiological reactions." Professors Jung Sung-jun and Jang Yong-woo evaluated it as a "foundational technology to be expanded into research of other senses such as pain and body temperature regulation."

This research was conducted with support from the Hanyang University Interdisciplinary Medical Scientist Program(SGER). The results are scheduled to be published in February 2026 in the international academic journal Biosensors and Bioelectronics (IF 10.5, top 2.3% in JCR). In the paper, Biologically Calibrated and Quantitative 한글지원 해와 토토사이트 Measurement Based on a TRPV1-Responsive Biosensing Platform, student Yoo Seung-won from the College of Medicine and student Kim Min-woo from the Department of Medical and Digital Engineering at the College of Engineering participated as co-first authors, with Professor Jung Sung-jun and Professor Jang Yong-woo serving as corresponding authors.