Abstract
The purpose of this study was to evaluate the palatability of dry syrups for pediatric use by human gustatory sensation testing and the artificial taste sensor. The bitterness intensities of dry syrups mixed with various beverages were also evaluated using the taste sensor. Twenty dry-syrup formulations of antibacterial and anti-allergic drugs containing bitter active ingredients, frequently used in pediatric medicine in Japan, were selected for testing. The main factors influencing palatability were determined by factor analysis of data from human gustatory sensation testing using the semantic differential method. It was shown that the bitterness intensity of dry syrups in water could be predicted by the artificial taste sensor. The influence of different beverages (orange juice, milk or cocoa) mixed with the dry syrups was evaluated using the artificial taste sensor. Taste and texture were found to be the principal factors influencing the palatability of dry syrups. While the bitterness intensities of some dry syrups were increased by mixing with orange juice, the bitterness intensities of most dry syrups were decreased by mixing with milk or cocoa. This suggests that one or more constituents of milk or cocoa may reduce the bitterness intensities of dry syrups.
Highlights
Dry syrups are oral pharmaceutical formulations suited for use in pediatric medicine
The palatability of dry syrups can have a profound impact on therapeutic outcomes when the bitterness of an active pharmaceutical ingredient reduces drug efficacy through non-compliance
Investigation of factors influencing the palatability of dry syrups which may lead to improvements in drug formulation may improve clinical outcomes
Summary
Dry syrups are oral pharmaceutical formulations suited for use in pediatric medicine. As with other oral pharmaceutical formulations, the palatability of a dry syrup can have a profound impact on therapeutic outcome. The exploration of factors influencing the palatability of dry syrups may lead to improvements in their pharmaceutical formulation. We have used the SD method in human taste testing studies to evaluate the palatability of total enteral nutrients [3]. The SD method was used to explore the factors influencing the palatability of 20 dry syrups currently marketed in Japan and commonly used in pediatric medicine
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