ABSTRACT
Taste is an organoleptic property that can be used to identify the flavor. The four basic taste sensations are sweet, salty, sour, and bitter. Many active pharmaceutical ingredients (API) on the market have a repugnant taste. This remains a challenge for the functional food and nutraceutical industries. It is necessary to evaluate the efficiency of the agents or techniques involved in masking the taste in nutraceuticals and functional foods. Conventional and recent novel techniques are used for chemical detection and sensory evaluation. Biomimetic sensors contain potentiometric, voltammetric, and impedance spectrum sensors that modify with the biomimetic material. They analyze taste sensation and its transduction mechanism and obtain information on taste sensing. Bitter blockers are compounds that reduce bitterness. They work by interfering with taste transduction signals that travel from mouth to brain. Film coating is a widely used technique that masks the bitter taste of any component.
