Sensory characterization of bowel cleansing solutions.
OBJECTIVE
To evaluate the sensory characteristics of commercial bowel cleansing preparations.


METHODS
Samples of 4 commercially available bowel cleansing preparations, namely polyethylene glycol electrolyte solution (PEG), PEG + ascorbic acid (PEG-Asc), sodium picosulfate (SPS), and oral sodium sulfate (OSS) were prepared according to the manufacturer's instructions. Descriptive analysis was conducted (n = 14) using a 15-cm line scale with the Compusense at-hand(®) sensory evaluation software. Acceptability testing (n = 80) was conducted using the 9-point hedonic scale. In addition, a Just-About-Right (JAR) scale was included for the four basic tastes to determine their intensity compatibility with acceptability levels in the products.


RESULTS
Samples were significantly different, in descriptive analysis, for all attributes (P < 0.05) except for sweetness. SPS received the highest ratings for turbidity, viscosity appearance, orange odor and orange flavor; PEG-Asc for citrus odor and citrus flavor; OSS for sweetener taste, sweet aftertaste, bitterness, astringency, mouthcoating, bitter aftertaste and throatburn, and along with PEG-Asc, the highest ratings for saltiness, sourness and adhesiveness. Acceptability results showed significant differences between the various samples (P < 0.05). SPS received significantly higher ratings for overall acceptability, acceptability of taste, odor and mouthfeel (P < 0.05). JAR ratings showed that PEG and PEG-Asc were perceived as slightly too salty; SPS and OSS were slightly too sweet, while SPS, PEG-Asc and OSS were slightly too sour and OSS slightly too bitter. While using small sample volumes was necessary to avoid unwanted purgative effects, acceptability ratings do not reflect the true effect of large volumes intake thus limiting the generalization of the results.


CONCLUSIONS
Further improvements are needed to enhance the sensory profile and to optimize the acceptability for better compliance with these bowel cleansing solutions.
Ala I Sharara, Rani Shayto, Ralph Nader, Jean Chalhoub, Division of Gastroenterology, Department of Internal Medicine, American University of Beirut Medical Center, American University of Beirut, Beirut 1107 2020, Lebanon.
Ala I
AI
Sharara
Ala I Sharara, Rani Shayto, Ralph Nader, Jean Chalhoub, Division of Gastroenterology, Department of Internal Medicine, American University of Beirut Medical Center, American University of Beirut, Beirut 1107 2020, Lebanon.
Hamza
H
Daroub
Ala I Sharara, Rani Shayto, Ralph Nader, Jean Chalhoub, Division of Gastroenterology, Department of Internal Medicine, American University of Beirut Medical Center, American University of Beirut, Beirut 1107 2020, Lebanon.
Camille
C
Georges
Ala I Sharara, Rani Shayto, Ralph Nader, Jean Chalhoub, Division of Gastroenterology, Department of Internal Medicine, American University of Beirut Medical Center, American University of Beirut, Beirut 1107 2020, Lebanon.
Rani
R
Shayto
Ala I Sharara, Rani Shayto, Ralph Nader, Jean Chalhoub, Division of Gastroenterology, Department of Internal Medicine, American University of Beirut Medical Center, American University of Beirut, Beirut 1107 2020, Lebanon.
Ralph
R
Nader
Ala I Sharara, Rani Shayto, Ralph Nader, Jean Chalhoub, Division of Gastroenterology, Department of Internal Medicine, American University of Beirut Medical Center, American University of Beirut, Beirut 1107 2020, Lebanon.
Jean
J
Chalhoub
Ala I Sharara, Rani Shayto, Ralph Nader, Jean Chalhoub, Division of Gastroenterology, Department of Internal Medicine, American University of Beirut Medical Center, American University of Beirut, Beirut 1107 2020, Lebanon.
Ammar
A
Olabi
Acceptability; Colonoscopy; Laxatives; Preparation; Sensory evaluation; Taste