Quantification of suppression of bitterness using an electronic tongue

Takagi, Sou; Toko, Kiyoshi; Wada, Koichi; Ohki, Toshimitsu

doi:10.1002/jps.1155

Cited by 71 publications

(16 citation statements)

References 10 publications

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“…A number of pharmaceutical laboratories around the world are using this instrument to assess the bitterness of NCEs/APIs and the masking efficiency of NMIs. In addition, it is used in placebo development, in taste matching of formulations, and in unknown-to-reference comparisons (9)(10)(11)(12)(13)(14)(15). The e-Tongue consists of an array of liquid electrochemical sensors coated with an organic mem-brane that governs the sensitivity and selectivity of each individual sensor.…”

Section: Introductionmentioning

confidence: 99%

An Electronic Tongue: Evaluation of the Masking Efficacy of Sweetening and/or Flavoring Agents on the Bitter Taste of Epinephrine

et al. 2010

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Abstract. An epinephrine (E) tablet is under development for sublingual (SL) administration for the first-aid treatment of anaphylaxis; however, the inherent bitterness of E may hinder acceptability by patients, especially children. To assess the degree of E bitterness and to predict the masking effects of sweetening and/or flavoring non-medicinal ingredients (NMIs), the potential usefulness of an electronic tongue (e-Tongue) was evaluated. The e-Tongue sensors were conditioned, calibrated, and tested for taste discrimination. Six standard active pharmaceutical ingredients were used to build and validate a bitterness model which was then used to assess E bitartrate (EB) solutions from 0.3-9 mM. Tastemasking efficiency of aspartame (ASP), acesulfame potassium (ASK), and citric acid (CA) each at 0.5 mM was evaluated. Using EB 9 mM, the bitterness score was 20 on a scale of 20 (unacceptable) down to 1 (not detected). When NMIs 0.5 mM were added, neither ASK (17.2, unacceptable) nor was ASP (14.0, limit acceptable) effective in masking the bitter taste. When the combination of ASK and ASP was used, the bitterness score was reduced to 9.2 (acceptable). However, the addition of CA alone resulted in the best reduction of the bitterness score to 3.3 (not detected). Using the e-Tongue, the incorporation of a variety of sweetening and/or flavoring NMIs into a SL tablet of E could be shown to mask its bitter taste by up to 80%. These results should be confirmed by in vivo studies.

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Section: Introductionmentioning

confidence: 99%

An Electronic Tongue: Evaluation of the Masking Efficacy of Sweetening and/or Flavoring Agents on the Bitter Taste of Epinephrine

et al. 2010

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“…The taste sensor, aǹ electric tongue' with global selectivity, was developed by Toko (1998a). It comprises several kinds of lipid/polymer membrane that are able to transform information about substances producing taste into electrical signals (Hayashi et al 1990;Fukunaga et al 1996;Iiyama et al 1996;Takagi et al 2001). The sensor output exhibits different patterns for chemical substances that have different taste qualities, such as saltiness, sourness, bitterness and umami-in (Japan), and exhibits similar patterns for chemical substances with similar tastes.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the bitterness of antibiotics using a taste sensor

Uchida

Tanigake

Miyanaga

et al. 2003

Journal of Pharmacy and Pharmacology

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The bitterness of nine commercial antibiotics (clarithromycin, erythromycin, cefdinil, doxycycline, vancomycin, tetracycline, minocycline, oxytetracycline and bacampicillin) was evaluated in human gustatory sensation tests with nine volunteers. The bitterness of 0.1-0.3 mM solutions (or suspensions in the case of clarithromycin) of the antibiotics was then measured using an artificial multichannel taste sensor. In the sensor measurements, three variables were used to predict estimated bitterness in single and multiple regression analysis and principal component analysis: sensor output as relative value (R), the change of membrane potential caused by adsorption (C) and C/R. Particularly good correlation was obtained between obtained bitterness scores and predicted scores using C from channel 2 of the sensor (r2=0.870, P<0.005) and C/R values for channels 2 and 3 (r2=0.947, P<0.005). The taste sensor was also successful in assessing the bitterness intensity of clarithromycin powder suspensions of various concentrations. Clarithromycin has a low aqueous solubility but is the most bitter of the nine antibiotics. Sensory data from channel 3 of the sensor predicted the bitterness of clarithromycin powder suspensions and their filtered solutions well. Finally, the bitterness intensity of a commercial clarithromycin dry syrup product (Clarith dry syrup, Taisho Pharmaceutical Co. Ltd, Tokyo, Japan) was evaluated in gustatory sensation tests and using the taste sensor. In Clarith dry syrup the drug is coated with aminoalkyl methacrylate polymer using a spray congealing method. The taste sensor results confirmed that the polymer was successful in almost completely masking the bitter taste of the dry syrup product.

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Section: Model Experimentsmentioning

confidence: 63%

“…This research has shown that the saltiness of NaCl is reduced by the presence of MSG. Similarly, this same group has reported on the suppression of bitterness with the same electronic tongue (Takagi et al, 2001). Phospholipids, which suppress bitter taste, were measured with respect to their effects on quinine and l-tryptophan taste, both of which are bitter.…”

Section: Model Experimentsmentioning

confidence: 92%

Applications of electronic noses and tongues in food analysis

Deisingh

Stone

Thompson

2004

Int J of Food Sci Tech

246

143

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This review examines the applications of electronic noses and tongues in food analysis. A brief history of the development of sensors is included and this is illustrated by descriptions of the different types of sensors utilized in these devices. As pattern recognition techniques are widely used to analyse the data obtained from these multisensor arrays, a discussion of principal components analysis and artificial neural networks is essential. An introduction to the integration of electronic tongues and noses is also incorporated and the strengths and weaknesses of both are described. Applications described include identification and classification of flavour and aroma and other measurements of quality using the electronic nose. The uses of the electronic tongue in model analyses and other food, beverage and water monitoring applications are discussed.

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Quantification of suppression of bitterness using an electronic tongue

Cited by 71 publications

References 10 publications

An Electronic Tongue: Evaluation of the Masking Efficacy of Sweetening and/or Flavoring Agents on the Bitter Taste of Epinephrine

An Electronic Tongue: Evaluation of the Masking Efficacy of Sweetening and/or Flavoring Agents on the Bitter Taste of Epinephrine

Evaluation of the bitterness of antibiotics using a taste sensor

Applications of electronic noses and tongues in food analysis

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