Результаты исследований: Публикации в книгах, отчётах, сборниках, трудах конференций › статья в сборнике материалов конференции › Рецензирование
Assessment of bitterness intensity and suppression effects using an electronic tongue. / Legin, A.; Rudnitskaya, A.; Kirsanov, D.; Frolova, Yu; Clapham, D.; Caricofe, R.
Olfaction and Electronic Nose - Proceedings of the 13th International Symposium on Olfaction and Electronic Nose, ISOEN. Том 1137 2009. стр. 271-274.Результаты исследований: Публикации в книгах, отчётах, сборниках, трудах конференций › статья в сборнике материалов конференции › Рецензирование
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TY - GEN
T1 - Assessment of bitterness intensity and suppression effects using an electronic tongue
AU - Legin, A.
AU - Rudnitskaya, A.
AU - Kirsanov, D.
AU - Frolova, Yu
AU - Clapham, D.
AU - Caricofe, R.
PY - 2009/11/27
Y1 - 2009/11/27
N2 - Quantification of bitterness intensity and effectivness of bitterness suppression of a novel active pharmacological ingredient (API) being developed by GSK was performed using an Electronic Tongue (ET) based on potentiometric chemical sensors. Calibration of the ET was performed with solutions of quinine hydrochloride in the concentration range 0.4 - 360 mgL-1. An MLR calibration model was developed for predicting bitterness intensity expressed as "equivalent quinine concentration" of a series of solutions of quinine, bittrex and the API. Additionally the effectiveness of sucralose, mixture of aspartame and acesulfame K, and grape juice in masking the bitter taste of the API was assessed using two approaches. PCA models were produced and distances between compound containing solutions and corresponding placebos were calculated. The other approach consisted in calculating "equivalent quinine concentration" using a calibration model with respect to quinine concentration. According to both methods, the most effective taste masking was produced by grape juice, followed by the mixture of aspartame and acesulfame K.
AB - Quantification of bitterness intensity and effectivness of bitterness suppression of a novel active pharmacological ingredient (API) being developed by GSK was performed using an Electronic Tongue (ET) based on potentiometric chemical sensors. Calibration of the ET was performed with solutions of quinine hydrochloride in the concentration range 0.4 - 360 mgL-1. An MLR calibration model was developed for predicting bitterness intensity expressed as "equivalent quinine concentration" of a series of solutions of quinine, bittrex and the API. Additionally the effectiveness of sucralose, mixture of aspartame and acesulfame K, and grape juice in masking the bitter taste of the API was assessed using two approaches. PCA models were produced and distances between compound containing solutions and corresponding placebos were calculated. The other approach consisted in calculating "equivalent quinine concentration" using a calibration model with respect to quinine concentration. According to both methods, the most effective taste masking was produced by grape juice, followed by the mixture of aspartame and acesulfame K.
KW - Analysis of pharmaceuticals
KW - Electronic tongue
KW - Instrumental bitterness assessment
KW - Potentiometric chemical sensors
UR - http://www.scopus.com/inward/record.url?scp=70450149800&partnerID=8YFLogxK
U2 - 10.1063/1.3156523
DO - 10.1063/1.3156523
M3 - Conference contribution
AN - SCOPUS:70450149800
SN - 9780735406742
VL - 1137
SP - 271
EP - 274
BT - Olfaction and Electronic Nose - Proceedings of the 13th International Symposium on Olfaction and Electronic Nose, ISOEN
T2 - 13th International Symposium on Olfaction and Electronic Nose, ISOEN
Y2 - 15 April 2009 through 17 April 2009
ER -
ID: 30506801