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Old News! No nanotubes needed.
Way back in the 1970s I worked with an optical analyzer that was capable of measuring the capsaicins in chilis.Near Infra-Red Reflectance Spectrophotometry can measure the capsaicins by bouncing light off the samples and get the answers back in 15-30 seconds. It was good enough that Schilling bought a few machines to use in their spice buying and blending areas.
"head-exploding"
Dude, the morning after a really hot chilli, it's not my /head/ that ASSplodes...*awaits availibilty of correct ingredients to make ultimate hot sauce*
It's easy to know how hot a chilli-containing dish is though - it depends on what kind of chillis you use, and how many of them per portion, and if the seeds are left in or not.I mean, it's well known what types of chillis are the hottest, and what strains are milder, and so forth.
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