1999 Volume 59 Issue 2 Pages 89-95
We applied a sensory evaluation method for the formulation development of the abdominal magnetic resonance imaging contrast agent, Oral Magnetic Particles (OMP). Since patients should take a large volume of OMP dispersion for the diagnosis (200 to 800 ml), preferable color, flavor, and amount of sweetener were determined to improve the palatability of ingestion. The dispersion was colored with food colors, and a total of 4 colors were evaluated with Scheffe's method of comparison. Fisher's rating method was then applied for the preference screening of flavor, and subsequently the three candidates of flavors were evaluated by use of the rankit method. A sensory evaluation of the amount of sweetener was conducted under a single-blind method, but was not analyzed statistically. Finally, the placebo dispersion with color similar to that of OMP formulation was compared with the one containing food color red 106, peach flavor, and 0.01% (w/v) of sodium saccharin by using a paired preference test. It was concluded that flavored dispersion was preferable to a nonflavored one. Sensory evaluation, especially coupled with statistical analysis, is useful for the formulation development to improve palatability or usability of the preparation.
