Theoretical design of taste masking for amino acid or basic drugs using a taste sensor

本研究的目的是建立一种使用多通道味觉传感器定量预测含氨基酸或药物溶液苦味的方法。在氨基酸方面，我们重点关注元素饮食的味道。本研究以BCAA、L-异亮氨酸、L-亮氨酸、L-缬氨酸等不同种类的氨基酸为原料，定量评价了其苦味，并根据其适口性，测定了各种适口性等级的强度。由于有机酸对降低BCAA溶液的苦味是最有效的，因此添加香料在降低BCAA溶液的苦味强度方面是如此有效。（参考文献No.1）而苦味或咸味与总的适口性呈负相关（参考文献No.2）。通过传感器测量来评价作为基本药物的抗生素、味道、儿科药物的苦味。预测的数据与味觉结果的获得值相关，并且干糖浆的苦味增强可以通过味觉传感器的使用来预测（参考文献No.3）。在含有硫胺素或草药成分的商业营养饮料的情况下，可以通过味觉传感器来预测人类味觉结果的获得值（参考文献No.4）。从而证明了味觉传感器在基础药物或氨基酸的预测中的有用性。

The purpose of this study was to develop a quantitative prediction method for the determination of the bitterness of solutions containing amino acids or medicines using a multichannel taste sensor.In related to amino acids, we focused on taste of elemental diets. We quantitively evaluate the bitterness of various concentrated of various type of amino acids such as BCAA : L-isoleucine, L-leucine, L-valine.In related to palatability for them, intensities for various palatability scales were measured. The addition of flavors was so effective in reducing the bitterness intensities of BCAA solutions since organic acid was the most effective for reducing the bitterness. (reference No.1) Whereas the bitterness or saltiness was negatively correlated with total palatability (reference No.2).The antibiotics which are basic medicines, taste, the bitterness of pediatric medicines were evaluated by sensor measurement. The predicted data was correlated with obtained value in gustatory sensation result and bitterness enhancement of dry syrup could be predicted by taste sensor usage (reference No.3).In the case of commercial nutritive drinks which containing thiamine or herbal medicine ingredients, obtained value in human gustatory sensation could be predicted by taste sensor (reference No.4). Thus the usefulness of taste sensor was demonstrated in prediction of basic medicines or amino acids.