Pharmaceutical Flavors
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This document discusses different aspects of flavor and taste. It describes 3 major types of flavor compounds - differential compounds that give unique characteristics, contributory compounds that enhance flavors, and impact compounds that produce the main flavor. It also discusses how increases in acidity (H+ ions) and lipid solubility can increase sour taste. Additionally, it provides examples of different taste sensations like numbness, cooling, and burning and gives examples of agents that produce tastes like salt, bitter, sour, and oily.
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Pharmaceutical Flavors
- 4. Differential compounds* • Gives specific characteristics to individual flavor. • These compounds vary in chemical structure. Contributory compounds • Enhance effect of flavors. Impact compounds • Produce main flavoring effect. • They are essential for producing flavor
- 5. PROPORTIONAL TO Increase in H+ ion and Increase in lipid solubility can INCREASE SOUR taste.
- 9. NUMBING • NO FEELING SENSATION. • OCCURS WHEN YOU GIVE ANESTHESIA COOL SENSATION COOLING • WHEN DRINK COOL DRINK FIRE LIKE SENSATION BURNING • OCCURS WHEN YOU HAVE SPICY FOOD.
- 13. .
- 16. PEPPERMINT (Mentha piperita, Labiatae) • Obtain from steam distillation of flowering top. • Strong mint odor. • Sweet balsam taste. • Main constituents- α- and β-pinene, cineol, limonene, menthol, iso- menthol, menthone, methyl acetate, piperidone. • Concentration used- 8000 ppm.
- 21. SALT TASTE • DRUG- Sodium salicylate • AGENTS- ammonium chloride, ferric ammonium citrate, cinnamon syrup. BITTER TASTE • DRUG- Anti-malarial • AGENTS- cocoa syrup. SOUR TASTE • HCL- RASBERRY SYRUP • CAPSICUM- acacia syrup. OILY TASTE • Cod liver oil (palatable)- peppermint oil, wintergreen oil • Castor oil (palatable)- Rhubarb syrup.