Flavor Selection for an Aluminum and Magnesium Hydroxides Antacid Suspension

Abstract

The organoleptic properties of a formulated oral liquid drug are an important feature that has to be considered by the manufacturer for patient acceptance of the medication and, particularly, for the commercial success of over-the-counter (OTC) products. In this work we report the results of using techniques on sensory evaluation to establish a methodology useful to help the manufacturer to select a particular flavor for a formulation oriented to the occasional consumer of antacids. Four differently flavored formulations prepared from a standard base of aluminum and magnesium hydroxides antacid suspension were tested by a panel of nine judges (ages 20-34) trained in the method and in the sensory characteristics of the product. Tests were carried out using natural light and repeated with red light, since color of samples can bias the panelists' decision for a preferred flavor. In both cases a ranking test with a 1-4 scale (1 most preferred; 4 least preferred) was used to determine panelist preference. me test was carried out six times on different days. Multiple comparison tests and analysis of variance of the results showed that the order of preference for flavors using natural light was strawberry, spearmint, peppermint, and orange, with a highly significant difference (α = 0.01) between strawberry and orange, and a significant difference (α = 0.05) between spearmint and orange. With red light illumination, the order of preference remained the same, but there was a very highly significant difference (α = 0.001) between strawberry-orange and strawberry-peppermint, and between spearmint-orange; and a highly significant difference (α = 0.01) between spearmint-peppermint and peppermint-orange. The results indicate that flavor for an aluminum and magnesium hydroxides antacid suspension can be selected by using standard sensory evaluation techniques and illustrate the importance of using red light to avoid biasing of the judges in determining flavor preference.