A highly sensitive detection for spicy tastes to choose kimchi of your preference!

The World Institute of Kimchi has announced that it has developed a new analytical tool for the ultra-trace ratiometric detection of capsaicinoids, an analysis method that can be easily applied to analyze the spicy tastes of kimchi in industrial fields. As a result, the team successfully devised a simple yet reliable ultrasensitive analytical technique that takes less than 30 mins, while its detection strength was improved by up to one million times.
Source: EurekaAlert, https://www.eurekalert.org