経腸栄養剤の味評価 : 医薬品の服用感に関する研究第23報

概要

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The purpose of the present study was to quantitatively evaluate the palatability of various total enteral nutrients and the effect of adding various flavors using gustatory sensation tests, the equivalent concentration examining method, and the SD method. Although the protein-based nutrients had comparatively good palatability, palatability was poor for the other groups of nutrients. However, palatability was improved by adding a sweet or sour flavor to decrease bitterness. Factor analysis performed on the results of evaluation by the SD method showed that the palatability of enteral nutrients is influenced by two factors : "ease of taking" and "persistence (aftertaste)". Sweetness and sourness were found to be important in determining "ease of taking" while bitterness was the most important factor in determining persistence. Our results also suggested that the physical factor texture, the chemical factor smell, and patient preference are important elements in determining overall palatability.
2006-01-10