Many dosage forms and pharmaceutical technologies trace their origins to the food industry, where taste is paramount. In this blog our formulation and sensory scientists share practical concepts and techniques for developing palatable drug products.

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Methods of Analysis Used In Taste Masking

Posted by Senopsys on May 1, 2017

Sensory analysis is a scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing. In our latest blog post we describe the methods most commonly employed to guide the development of palatable, taste-masked drug products.

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Palatable Drug Products Defined – It’s More Than Yuck and Yum

Posted by Senopsys on November 18, 2016

Regulations in the United States and European Union are incentivizing (via pediatric exclusivity) and requiring the development of pediatric medicine. These regulations are designed to ensure that every new drug will be evaluated for use in pediatric patients and studied in this population when appropriate. A key requirement is the submission of detailed plan that outline

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Senopsys/BMS 2016 AAPS Presentation – A Structured Taste Masking Process for Developing Palatable Pediatric Chewable Tablets

Posted by Senopsys on November 14, 2016

Senopsys and Bristol-Myers Squibb presented results of a process used to develop palatable pediatric chewable tablet formulations for two APIs with different taste masking challenges. Development followed a two-stage design: Stage 1 – Taste Assessment to quantify the taste masking challenge. Stage 2 – Taste Optimization following a sensory-directed formulation development approach. Click here to

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What is a Flavor to a Pharmaceutical Scientist?

Posted by Senopsys on September 29, 2016

  “Flavor”, “Taste”, and “Smell” are not the same. To a sensory scientist, the term “flavor” refers to the combination of taste, aroma, mouthfeel and texture. This definition is important as we debunk one of the great myths of taste masking: that taste and smell are the same. They are not. Taste and smell represent

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What Flavor is Most Effective in Masking a Bitter Taste?

Posted by Senopsys on July 20, 2016
What Flavor is Most Effective in Masking a Bitter Taste?

Many Active Pharmaceutical Ingredients (APIs) are bitter, some extremely so. Often a formulator’s first reaction to taste masking is to add a “flavor” to the formulation to mask the bitterness. This approach to taste making is not usually successful because of differences in the physiology of taste and smell. Myth Busted: Taste and Smell are

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Developing Palatable Drug Products: A Decision Framework and Guide for CDMOs

Posted by Senopsys on July 1, 2016

Many drug actives are bitter or have other aversive attributes that require effective taste masking. Senopsys penned an article for Contract Pharma that describes the framework for developing palatable drug products advanced by the AAPS Pediatric Formulations Task Force. The framework is a decision-tree that identifies the sequence of questions that need to be answered

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Definitions of “Flavor” – Implications on Taste Masking

Posted by Senopsys on June 15, 2016
How a Food or Sensory Scientist Defines Flavor

What is Flavor? We can trace the origins of many dosage forms and pharmaceutical technologies back to the food industry – and today we consider it a rich source for approaches, tools and methods that pharmaceutical scientists can adapt to develop palatable drug products. How do we define flavor? This might seem like a simple

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