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2063840 
Journal Article 
On the flavor preference of antacid suspensions 
Valdessilva, IC; Reyesvega, MD; Faharavaldes, MC; Saucedosalazar, CT; Peraltarodriguez, RD 
1997 
Yes 
Drug Development and Industrial Pharmacy
ISSN: 0363-9045
EISSN: 1520-5762 
IPA/98/1145166 
23 
12 
1219-1221 
eng 
WOS:A1997YL05300011 
IPA COPYRIGHT: ASHP A standard base for a commercial formulation of aluminum hydroxide and magnesium hydroxide antacid suspensions was prepared in 5 flavors (cinnamon, cherry, apricot, peppermint, and spearmint) and tested for organoleptic preference by a group of 65 untrained judges from 3 different institutions. Correlation analysis between the sums of ranks of the results indicated that cherry was the least preferred flavor. There were no significant differences among the other 4 flavors. It was concluded that sensory evaluation techniques can be advantageously applied for the selection of flavors in antacid formulations.