2010 Volume 36 Issue 4 Pages 262-269
The purpose of the present study was to evaluate the bitterness intensity of various clarithromycin dry syrups (CAMDS) (the branded and 11 generic products) when in the mouth with an acidic sports drink or taken together with Mucodyne® dry syrup (MDS) by means of a human gustatory sensation test and a brief newly-developed in vitro test for predicting bitterness intensity.
High bitterness intensity scores were obtained for 7 human volunteers when the 12 CAMDS formulations were suspended in an acidic sports drink for 30 sec and this sample was immediately put in the mouth.In a 2nd test,the CAMDS were suspended in water for 30 sec,the suspensions were kept in the mouth for 5 sec and then removed from the mouth.After 1 min,MDS suspensions were put in the mouth,this time for 5 sec,and a panel was asked to give them bitterness scores.Next,the order of taking the 2 dry syrups was changed and the bitterness was evaluated again.
The most important factor affecting the final bitterness intensity of the 2 dry syrups in the mouth,was the type of CAMDS and/or the order in which the 2 syrups were taken.
The procedure for the new brief in vitro test for predicting bitterness when 2 dry syrups were taken was as follows.Mixtures of the CAMDS and MDS were suspended in water for 30 sec,the CAM concentration was determined by HPLC and then used as prediction of the bitterness.The bitterness scores obtained by this method were well correlated with the results of the human gustatory sensation test.
