Abstract
Sensory analysis has been traditionally associated with the food and beverage and recently has become increasingly integral to developing and evaluating pharmaceutical and nutraceutical products. This paper explores the application of sensory evaluation techniques in nutra and pharma industries, highlighting their role, limitations, and challenges that it presents in product formulation and consumer palatability.
Recent advancements in sensory methodologies, including instrumental techniques like electronic tongues and noses, as well as consumer-driven approaches, are discussed. Significant challenges remain, particularly lack of international standards, regulatory alignment, and guidance tailored to the unique constraints of products containing actives, both active pharmaceutical ingredients (API), and active ingredients (AcI) used in nutraceutical products. Critical issues, such as the cognitive impact of long breaks between assessments, limitations of once-daily testing due to active ingredients and excipients, and their effect on data validity, have yet to be adequately addressed or resolved.
We recommend addressing the need for internationally standardized methodologies, alignment with regulatory bodies, knowledge sharing, and advanced solutions to tackle these gaps, enabling sensory science to provide valid and robust insight to support patient-centered nutra and pharma product development fully.
Introduction
Sensory science remains underleveraged in the pharmaceutical and nutraceutical industries. However, a growing recognition of its importance is emerging, primarily driven by the understanding that poor sensory characteristics can lead to reduced patient compliance [1**]. This has highlighted the need for sensory analysis in developing and testing new pharma and nutra products. Traditionally, sensory evaluations have been a cornerstone of food science, assessing attributes such as taste, texture, odor, and appearance.
These evaluations are increasingly recognized as essential for ensuring consumer acceptability and compliance in medicinal and health-related products. Despite advancements, significant gaps persist that warrant further exploration. Additionally, sensory testing of products containing active ingredients (AcI) or active pharmaceutical ingredients (API), even some excipients, poses distinct challenges, limiting the applicability of conventional sensory evaluation approaches [2**].
This paper aims to advance the role of sensory science in patient-centered pharmaceutical and nutraceutical product development by promoting internationally standardized methodologies, fostering alignment with regulatory bodies, encouraging knowledge sharing, and developing advanced solutions. These efforts are essential to bridge existing gaps and ensure that sensory evaluation delivers valid, robust insights that enhance product acceptability and patient compliance.
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Pia I. Hedelund, Kevin Kantono, Bilge Balci, Sensory Analysis in the Pharmaceutical and Nutraceutical Industries: Its Role in the Development and Testing of New Products, Current Opinion in Food Science, 2026, 101387, ISSN 2214-7993, https://doi.org/10.1016/j.cofs.2026.101387.
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