Open AccessEvaluation of palatability of 10 commercial amlodipine orally disintegrating tablets by gustatory sensation testing, OD ‐mate as a new disintegration apparatus and the artificial taste sensor
Author(s) -
Uchida Takahiro,
Yoshida Miyako,
Hazekawa Mai,
Haraguchi Tamami,
Furuno Hiroyuki,
Teraoka Makoto,
Ikezaki Hidekazu
Publication year - 2013
Publication title -
journal of pharmacy and pharmacology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.745
H-Index - 118
eISSN - 2042-7158
pISSN - 0022-3573
DOI - 10.1111/jphp.12101
Subject(s) - palatability , taste , amlodipine , mouthfeel , food science , dissolution testing , sensation , chemistry , dissolution , chromatography , medicine , psychology , raw material , biopharmaceutics classification system , organic chemistry , neuroscience , blood pressure
Objectives The purpose of this study was to evaluate and compare the palatability of 10 formulations (the original manufacturer's formulation and nine generics) of amlodipine orally disintegrating tablets ( ODT s) by means of human gustatory sensation testing, disintegration/dissolution testing and the evaluation of bitterness intensity using a taste sensor. Methods Initially, the palatability, dissolution and bitterness intensity of the ODT s were evaluated in gustatory sensation tests. Second, the disintegration times of the ODT s were measured using the OD ‐mate, a newly developed apparatus for measuring the disintegration of ODT s, and lastly, the bitterness intensities were evaluated using an artificial taste sensor. Key findings Using factor analysis, the factors most affecting the palatability of amlodipine ODT s were found to be disintegration and taste. There was high correlation between the disintegration times of the 10 amlodipine ODT s estimated in human gustatory testing and those found using the OD ‐mate. The bitterness intensities of amlodipine ODT s 10, 20 and 30 s after starting the conventional brief dissolution test and the values determined by the taste sensor were highly correlated with the bitterness intensities determined in gustatory sensation testing. Conclusions The OD ‐mate and the taste sensor may be useful for predicting the disintegration and bitterness intensity of amlodipine ODT s in the mouth.