Comprehensive Evaluation of Palatability for Commercial Medicine by Taste Sensing System

Abstract

The bitterness of 10 basic medicines was evaluated using a multichannel taste sensor (Intelligent Sensor Technology). Three variables were obtained from the taste sensor data: sensor output (S), the change of membrane potential caused by adsorption, corresponding to aftertaste (C), and the ratio C/S. These variables were used to predict an estimated bitterness score in multiple regression analysis. There was correlation between the bitterness score predicted by the taste sensor and the score obtained by human gustatory sensation. The method showed quantitative predictability for the evaluation of bitterness. Secondly, bitterness intensities of eight H1-antihistamines were assessed by comparing the Euclidean distances between the drug and water using taste sensing system Astree II (α-MOS). Two sensors were ultimately selected as best suited to bitterness evaluation, and the data obtained from the two sensors depicted the actual taste map of the eight drugs. Also the bitterness masking efficiency of epinastine hydrochloride with acesulfame potassium was successfully predicted. Finally, Vesicare(®) tablets, whose main component is solifenacin succinate, are known to be extremely bitter. Recently, Vesicare(®) orally disintegrating tablets (ODTs), which contain a salting-out taste-masking system, have appeared on the market. To evaluate the effect of crushing on the bitterness of the tablets, Vesicare(®) ODTs and conventional Vesicare(®) tablets (CTs) were crushed either heavily or lightly. The bitterness scores of sample solutions were predicted using taste sensor. The lightly crushed ODT was predicted to be less bitter than CT. When tablets must be crushed, it is strongly recommended that ODT be crushed gently.