title: The latest trends in the taste assessment of pharmaceuticals.
abstract: To date, the most widely used method for measuring the taste characteristics of pharmaceutical preparations is psychophysical evaluation by a taste panel. However, conventional chemical analyses, on the basis of release studies, have been shown to be useful subsidiary methods. More recently, novel in vitro taste assessment apparatus and methodologies have been developed for high-throughput taste screening and quality control. Biomimetic taste sensing systems (BMTSSs), such as multichannel taste sensors or electronic tongues with global selectivity, have been welcomed by both pharmaceutical scientists and the industry as a whole. As we discuss here, the emerging in vitro approaches for assessing taste characteristics of taste masked drug and drug products will result in a decreased reliance on human panel tests.
authors.affiliation: Seth G.L. Bihani S.D. College of Technical Education, Gaganpath, Sri Ganganagar, Rajasthan, India. vikas.pharmaceutics@gmail.com
authors.forename: Vikas
authors.initials: V
authors.lastname: Anand
authors.forename: Mahesh
authors.initials: M
authors.lastname: Kataria
authors.forename: Vipin
authors.initials: V
authors.lastname: Kukkar
authors.forename: Vandana
authors.initials: V
authors.lastname: Saharan
authors.forename: Pratim Kumar
authors.initials: PK
authors.lastname: Choudhury
mesh_terms: D000818:Animals; D032701:Biomimetics / Q000379:methods* / Q000639:trends; D006801:Humans; D017060:Patient Satisfaction; D004364:Pharmaceutical Preparations; D011786:Quality Control; D013649:Taste; D013678:Technology, Pharmaceutical / Q000379:methods* / Q000639:trends; D014059:Tongue
chemical_list: D004364:Pharmaceutical Preparations