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Updated: Feb 27, 2026

Taste Exam: A Brief and Validated Test

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

医薬品における味覚認識のための電気化学センサー：進歩と展望

Juliana Luz Melo Gongoni¹, Marilia Medeiros¹, Hatylas Azevedo¹

¹Innovatech Laboratory, Aché Laboratórios Farmacêuticos, Rodovia Presidente Dutra-Porto da Igreja, Guarulhos 07034-904, SP, Brazil.

|February 26, 2026

Abstract:

Taste masking in pharmaceutical products is a complex and subjective process that requires reliable evaluation methods. This review focuses on the electronic tongue (e-tongue), an emerging sensor-based technology designed to mimic human taste perception without the need for human panels. E-tongue systems provide objective data to support the development of palatable formulations. In this review, we discuss the principles, types of e-tongue devices, data processing approaches, and their applications in pharmaceutical research. By comparing e-tongue performance with human taste assessment, we highlight its potential as a complementary tool to traditional in vitro assays, accelerating formulation development and improving patient adherence.

キーワード:

データ処理 e-tongue 電子舌多変量データ製薬感覚評価味覚評価マスキング

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New Methods to Study Gustatory Coding

New Methods to Study Gustatory Coding

Published on: June 29, 2017

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

関連する概念動画

The Physiology of Taste

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...

Taste Buds and Receptors

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...

Gustation

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.

Tactile and Chemical Senses

Tactile and Chemical Senses

Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.

Potentiometry: Membrane Electrodes

Potentiometry: Membrane Electrodes

Membrane electrodes, also known as p-ion electrodes, use membranes that selectively interact with free analyte ions, generating a potential difference across the membrane. The resulting membrane potential, known as the asymmetry potential, is not zero even when analyte concentrations on both sides of the membrane are equal. The membrane's response is typically not selective to a single analyte but proportional to the concentration of all ions in the sample solution capable of interacting at...

G-Protein Gated Ion Channels

G-Protein Gated Ion Channels

GPCRs are primarily responsible for our sense of smell, taste, and vision. The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory...