Evaluation of bottled nutritive drinks using a taste sensor

International Journal of Pharmaceutics
Masumi KataokaTakahiro Uchida

Abstract

The purpose of this study was to evaluate the taste of 20 bottled nutritive drinks, all commercially available on the Japanese market, both in human gustatory sensation tests and using a multi-channel taste sensor. In the gustatory sensation tests, seven trained healthy volunteers were asked to score the drinks in terms of the intensities of four basic tastes (sweetness, saltiness, sourness, and bitterness), for overall palatability (ease of drinking), and for nine components of palatability (astringency, pungency, fruitiness, tasting of a medicinal plant, refreshing, irritating to the throat, seeming beneficial, good aftertaste, and the desire to drink again). The data were analysed to determine the critical factors for overall palatability. There was a positive linear correlation between overall palatability and 'sourness', 'fruitiness', 'refreshing', and 'good aftertaste' scores (r = 0.79, 0.85, 0.74, and 0.70, respectively). There was a negative correlation between overall palatability and 'bitterness intensity', 'tasting of a medicinal plant', 'seeming beneficial', and 'pungency' scores (r = -0.76, -0.64, -0.62, and -0.50, respectively). When evaluated using a multi-channel taste sensor, there was a positive linear correla...Continue Reading

References

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Citations

Mar 5, 2011·Journal of Pharmaceutical Sciences·Nao OnoKaneto Uekama
Mar 16, 2013·The Journal of Pharmacy and Pharmacology·Tamami HaraguchiTakahiro Uchida
Feb 6, 2017·Chemical & Pharmaceutical Bulletin·Sayuko ShiraishiTakahiro Uchida
Sep 26, 2007·The Analyst·Patrycja Ciosek, Wojciech Wróblewski
Aug 24, 2010·The Analyst·Antonio RiulOsvaldo N Oliveira
Dec 3, 2014·Chemical & Pharmaceutical Bulletin·Miyako YoshidaTakahiro Uchida
Apr 2, 2009·Chemical & Pharmaceutical Bulletin·Emi TokuyamaTakahiro Uchida
May 8, 2019·Chemical & Pharmaceutical Bulletin·Miyako YoshidaTakahiro Uchida
Jun 25, 2010·Journal of Agricultural and Food Chemistry·Nobuyuki HayashiHidekazu Ikezaki

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