Evaluation of the odour of Aminoleban® EN, taste‐masked with flavoured powders, by human and electronic noses. (22nd November 2012)

• Record Type: Journal Article
• Authors: Haraguchi, Tamami; Yoshida, Miyako; Uchida, Takahiro
• Is Part Of: Journal of pharmacy and pharmacology. Volume 65:Number 4(2013:Apr.)
• Page Start: 503
• Page End: 511
• Publication Date: 2012-11-22
• Subjects: Pharmacy -- Periodicals; Pharmacology -- Periodicals; 615.1
• DOI: 10.1111/jphp.12009
• Languages: English
• ISSNs: 0022-3573

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jphp12009-sec-0001" sec-type="section"> <title>Objectives</title> <p>Aminoleban® EN is a bitter total enteral nutrient product with an unpleasant odour. The purpose of this study was to evaluate the odour of Aminoleban® EN, taste‐masked with various flavoured powders, by human testing and by using an electronic nose system (Alpha M.O.S.).</p> </sec> <sec id="jphp12009-sec-0002" sec-type="section"> <title>Methods</title> <p>Initially, the odour of Aminoleban® EN alone at various concentrations was evaluated. Secondly, the odour of Aminoleban® EN with the addition of various flavoured powders was evaluated; the evaluation included data on odour intensity, preference levels and evoked taste image.</p> </sec> <sec id="jphp12009-sec-0003" sec-type="section"> <title>Key findings</title> <p>With the human nose, a concentration of 0.43 g/100 ml seemed to be the taste threshold for Aminoleban® EN. In the electronic nose system, principal component analysis revealed that concentrations over 0.39 g/100 ml Aminoleban® EN could be distinguished from water. It was clear from both human testing and using the electronic nose system that the unpleasant odour of Aminoleban® EN could be masked by pineapple‐ and plum‐flavoured powders, both of which contain not only sweet but also sour components.</p> </sec> <sec id="jphp12009-sec-0004" sec-type="section"> <title>Conclusions</title> <p>The electronic nose system may be useful for detecting odours at or below the level detectable by the human olfactory system and for classifying the quality of different odours, thus reducing the amount of human testing required.</p> </sec> </abstract>