{"title":"Evaluation, correction and masking methods for unpleasant tastes of drugs: A comprehensive review.","authors":"Fan Zhang, Longfei Lin, Zhixin Wang, Hui Li","doi":"10.1016/j.ijpharm.2025.126008","DOIUrl":null,"url":null,"abstract":"<p><p>The unpleasant tastes of drugs, including bitterness, pungency, astringency, and sourness, significantly impedes patient adherence, particularly among pediatric and geriatric populations. Accurate evaluation of these tastes is essential for optimizing formulations and improving drug quality during development. Developing effective taste correction and masking strategies has become a pivotal challenge in pharmaceutics, aiming to improve palatability by concealing unpleasant tastes or modulating sensory perception without compromising therapeutic efficacy. To address these challenges, a comprehensive understanding of current methodologies and innovative strategies is crucial for advancing patient-centric drug design. This review systematically summarizes evaluation methods, correction strategies, and masking techniques for drug-related unpleasant tastes, providing theoretical and technical insights for optimizing drug palatability. Initially, the physiological mechanisms underlying the four types of unpleasant drug tastes are described. Quantitative evaluation techniques, including sensory panels, chemical assays, biological assessments, electronic tongues and biosensors are systematically examined, with a particular emphasis on biosensors due to their remarkable sensitivity and biomimetic properties. Additionally, strategies to ameliorate palatability are elaborated. Taste correction involves the use of sweeteners, sour agents, and flavor enhancers, while taste masking employs physical barriers, chemical modifications, or biomaterial-based encapsulation to minimize drug-taste bud interactions. Subsequently, prospective avenues are suggested, highlighting the potential of interdisciplinary innovations such as artificial intelligence (AI)-driven predictive models and nanotechnology-based delivery systems. These advancements hold the promise of revolutionizing the precision and efficacy of taste evaluation and masking, ultimately propelling personalized drug development forward.</p>","PeriodicalId":14187,"journal":{"name":"International Journal of Pharmaceutics","volume":" ","pages":"126008"},"PeriodicalIF":5.2000,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Pharmaceutics","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1016/j.ijpharm.2025.126008","RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/7/30 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"PHARMACOLOGY & PHARMACY","Score":null,"Total":0}
引用次数: 0
Abstract
The unpleasant tastes of drugs, including bitterness, pungency, astringency, and sourness, significantly impedes patient adherence, particularly among pediatric and geriatric populations. Accurate evaluation of these tastes is essential for optimizing formulations and improving drug quality during development. Developing effective taste correction and masking strategies has become a pivotal challenge in pharmaceutics, aiming to improve palatability by concealing unpleasant tastes or modulating sensory perception without compromising therapeutic efficacy. To address these challenges, a comprehensive understanding of current methodologies and innovative strategies is crucial for advancing patient-centric drug design. This review systematically summarizes evaluation methods, correction strategies, and masking techniques for drug-related unpleasant tastes, providing theoretical and technical insights for optimizing drug palatability. Initially, the physiological mechanisms underlying the four types of unpleasant drug tastes are described. Quantitative evaluation techniques, including sensory panels, chemical assays, biological assessments, electronic tongues and biosensors are systematically examined, with a particular emphasis on biosensors due to their remarkable sensitivity and biomimetic properties. Additionally, strategies to ameliorate palatability are elaborated. Taste correction involves the use of sweeteners, sour agents, and flavor enhancers, while taste masking employs physical barriers, chemical modifications, or biomaterial-based encapsulation to minimize drug-taste bud interactions. Subsequently, prospective avenues are suggested, highlighting the potential of interdisciplinary innovations such as artificial intelligence (AI)-driven predictive models and nanotechnology-based delivery systems. These advancements hold the promise of revolutionizing the precision and efficacy of taste evaluation and masking, ultimately propelling personalized drug development forward.
期刊介绍:
The International Journal of Pharmaceutics is the third most cited journal in the "Pharmacy & Pharmacology" category out of 366 journals, being the true home for pharmaceutical scientists concerned with the physical, chemical and biological properties of devices and delivery systems for drugs, vaccines and biologicals, including their design, manufacture and evaluation. This includes evaluation of the properties of drugs, excipients such as surfactants and polymers and novel materials. The journal has special sections on pharmaceutical nanotechnology and personalized medicines, and publishes research papers, reviews, commentaries and letters to the editor as well as special issues.