Bitterness, masking

Li, L., Naini, Venkatesh, and Ahmed Salah, U. (2007a). Utilization of a modified special-cubic design and an electronic tongue for bitterness masking formulation optimization. /. Pharm. Sci. 96(10), 2723-2734. 

Bitter taste can be masked by sweeteners, by salt or by dipeptides containing aspartic or glutamic acids (22,25,24,25). The bitter-masking potential of sugars wife quinine was recently assessed, and quinine-equivalent values were derived to predict masking ability of these substances. Attenq)ts to mask bitter taste may be successful only wife certain bitter substances. 

It seems that the negative charges can also be on a peptide chain. Fujimaki describes the bitter masking action of peptides rich in glutamyl residues (29 ) and the isolation and identification of acidic oligopeptides from a flavour-intensifying fraction from fish protein hydrolysate (30). 

Rharmaceutical application note 02, Measurement of the bitterness masking efficiency, http //www.presearch.co.uk (accessed June 28, 2005). 

Arai, S., M. Yamashita, H. Kato, M. Fujimaki, Applying proteolytic enzymes on soybean Part V. A nondialzable bitter peptide hydrolyzate of soybean protein and its bitterness in relation to the chemical structure, Agric. Biol. Chem., 34, p. 729, 1970. Arai, S., The bitter flavor due to peptides or protein hydrolysates and its control by bitterness — masking with acidic oligopeptides, in The Analysis and Control of Less Desirable Flavors in Foods and Beverages, G. Charalambous, Ed., Acad. Press, New York. p. 1, 1980. 

Ley J.P., BUngs M., Paetz S., Krammer G.E., Bertram H.-J. New bitter-masking compounds hydroxylated benzoic acid amides of aromatic amines as structural analogues of homoeriodictyol. Journal of Agricultural and Food Chemistry, 54 8574-8579 (2006). 

A recent sensory study of taste modification demonstrated that flavanones of yerba Santa (eriodictyol, homoeriodictyol, and sterubin) had a significant masking effect on the bitter taste of caffeine and other bitter compounds, such as salicin, paracetamol, and quinine. The sodium salt of homoeriodictyol had a dose-dependent bitter masking effect against caffeine and amarogentin. ... 

The acid-instabihty of erythromycin makes it susceptible to degradation in the stomach to intramolecular cyclization products lacking antimicrobial activity. Relatively water-insoluble, acid-stable salts, esters, and/or formulations have therefore been employed to protect erythromycin during passage through the stomach, to increase oral bioavakabihty, and to decrease the variabiUty of oral absorption. These various derivatives and formulations also mask the very bitter taste of macroHdes. 

In salt substitutes, the metallic or bitter taste of potassium chloride is often masked by other ingredients, such as the amino acid L-lysine, tricalcium phosphate, citric acid, and glutamic acid. 

TSPP is slightly alkaline and has a bitter taste, requiring additional flavorings to mask it. Also, additional detergents must be added to keep it in solution. All of these factors can irritate oral membranes and cause sensitivity. 

Taste improvement is quite an important aspect of drug modification, especially in pediatric medicine. The extremely bitter taste of some antibiotics, such as clindamycin (3.36) or chloramphenicol (3.37), can be masked successfully by preparing esters or pamoate salts of these drugs, which are very insoluble and therefore have no taste. 

Results from sensory evaluation of mixed solution are seen in Table IV. The data list the theoretical response for both the independent and competitive receptor hypothesis as well as the actual sensory score. The actual sensory scores were found to agree fairly well with the competitive model. The minor dissimilarity between the actual and theoretical is due to the inability of individual to taste bitterness in solutions that are extremely sweet, i.e., there is some masking of overall sensory perception which is concentration dependent. The data, therefore, clearly indicate that sweetness and bitterness act in a competitive manner and should be considered to compete for the binding sites at the same receptor. 

Reduction of the sodium chloride level can result in taste problems and flavour shifts. There are several approaches to maintain salt taste. Most often, potassium chloride is used, because it shows the most prominent salty taste of those applicable inorganic salts. Lithium chloride is the most salty salt but cannot be used for toxicological reasons. Most consumers, however, complain about the bitter, chalky taste of KCl-containing formulations. Development of sodium-reduced products using mineral salts is a challenge and the whole product formula has often to be adapted [25]. Therefore, the main focus of the research was the search for masking compounds or technologies to cover the bad taste of KCl, e.g. phenolic acids and derivatives [26] and lactisol [27]. 

There are four basic sensations salty, bitter, sweet, and sour. A combination of efforts is required to mask these tastes. For example, menthol and chloroform act as desensitizing agents a large number of natural and artificial flavors and their combinations are available to mask the bitterness most often found in organic compounds. Most formulators refer the selection of compatible flavors to companies manufacturing these flavors, as they may allow use of their drug master file... 

Light-brown suspension showing no sedimentation during 24 hours and good redispersibility. The bitter taste of Azithromycin is almost completely masked. 

The Folin-Ciocalteau (FC) procedure is one of the standard procedures in wine analysis, as well as in tea analysis (Wiseman et al., 2001). One drawback in interpretation is that different classes of phenolics have varying taste attributes, and tests for chemical astringency based on precipitation of proteins have been recently developed (Adams et al., 1999). In addition, if the food product contains sugar, it can mask the bitterness and astringency, as observed in ripe fresh fruit, sweetened chocolates, and tea. 

Some peptides enjoy the property of masking the bitter taste of foods. Ohyama et al. (24) conducted sensory analyses using synthetic peptides and found that neutralized peptides consisting of aspartic acid and glutamic acid had a taste similar to that of monosodium glutamate. They termed this umami taste or relish. ... 

Glycyrrhizin is 50-100 times sweeter than sucrose and has a slow onset of taste and a long aftertaste (Table 1). It exhibits a dark, sweet, woody flavor, which limits its use as a pure sweetener. Glycyrrhizin provides licorice flavor, enhances food flavors, masks bitter flavors, and increases the perceived sweetness level of sucrose. It also has the potential for providing functional characteristics, including foaming, viscosity control, gel formation, and possibly antioxidant characteristics (3,19,58). 

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