Study of the Physicochemical Properties of Tulobuterol Dry Syrups Using Taste and Smell Sensors

Abstract

The purpose of the present study was to evaluate the taste and smell of Tulobuterol Dry Syrup (TB-DS) in its original form (formulation A) and generic form (formulations B and C) by means of gustatory sensation tests and taste and smell sensors. In addition, the physicochemical properties of the syrups in a solid state were compared. Evaluation of sweetness with a powdered sample revealed significant differences between formulation A and formulation B and between formulation B and formulation C. In contrast, the results of principal component analysis (PCA) with a taste sensor revealed differences in principal component 1 (PC 1) among formulations A, B, and C. Smell sensor measurement of powdered samples revealed differences in products in terms of only PC 1, but these results were not related to the results of gustatory sensation testing with a smell sensor. Measurement of particle size distribution and scanning electron microscopy revealed differences in the particle diameter and particle surface shape for each product. Formulation B had the strongest absorption in the near-infrared spectrum, followed by formulation A and then formulation C. Accordingly, differences in preparations were presumably caused by variations in manufacturing specifications, such as types of additives and their content and coating methods used. In other words, the characteristics of each product were revealed by evaluation of their physical properties, sensing of taste and smell, and human gustatory sensation tests.