Orally Disintegrating Tablets (ODT) have the advantages of both solid dosage form specially the stability and ease of handling and liquid dosage forms including ease of swallowing and pre-gastric absorption. We focused on taste masking and formulation of ranitidine ODT which disintegrates rapidly in the mouth within 60 seconds using super-disintegrants, special polymers, water soluble and even ...

Orally Disintegrating Tablets (ODT) have the advantages of both solid dosage form specially the stability and ease of handling and liquid dosage forms including ease of swallowing and pre-gastric absorption. We focused on taste masking and formulation of ranitidine ODT which disintegrates rapidly in the mouth within 60 seconds using super-disintegrants, special polymers, water soluble and even ...

In the present study, we identified free amino acid (FAA) contents and chemical composition in four populations of Salmo trutta macrostigma living in Mediterranean region of Turkey. In addition, taste impacts of FAAs were evaluated by taste active values. Moisture, protein, fat and ash content were found in the ranges of 75.49 - 79.59 %, 16.94 - 19.97 %, 1.58 - 3.75 % and, 1.39 - 1.56 %, respec...

Taste-masking techniques are applied to mask or overcome the bitter or unpleasant taste of active pharmaceutical ingredients/drugs to achieve patient acceptability and compliance. Oral administration of bitter or unpleasant tasting drugs is often the biggest barrier for patient groups, such as pediatrics and geriatrics.1 A survey of American Association of Pediatricians reports unpleasant taste...

Efforts to unravel the mechanisms underlying taste sensation (gustation) have largely focused on rodents. Here we present the first comprehensive characterization of gene expression in primate taste buds. Our findings reveal unique new insights into the biology of taste buds. We generated a taste bud gene expression database using laser capture microdissection (LCM) procured fungiform (FG) and ...

The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA)). The medium-term pu...

Patients with adrenal cortical insufficiency exhibit an increased taste sensitivity for sodium chloride (NaCl) (1). Treatment with carbohydrate-active steroids returns the abnormal threshold to normal levels (1). In a variety of acute and chronic debilitating diseases, a number of them exhibiting major abnormalities of water and electrolyte metabolism, taste threshold for NaCi is comparable to ...

A taste sensor using lipid-polymer membranes has been developed to evaluate the taste of foods, beverages and medicines. The response of the taste sensor, measured as a change in the membrane potential caused by adsorption (CPA), corresponds to the aftertaste felt by humans. The relationships between the CPA value and the amount of adsorbed taste substances, quinine and iso-α acid (bitterness),...

Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been investigated in terms of whether it enhances or reduces the other taste modalities. These studies, however, are based on individual percept...

When monitoring neurons with a single extracellular electrode, it is common to record action potentials from different neurons. A recurring problem with such recordings is to identify which neuron is active. Sorting spikes into separate classes is possible if each neuron discharge spikes differing by their shapes and sizes. However, this approach is not applicable when the spikes are indistingu...