Taste test kit and taste test method

Abstract

To provide a novel taste test kit and taste test method.SOLUTION: There is provided a taste test kit including a set of a plurality of taste test compositions with mutually different flavors, where each of taste test compositions is in a form of a tablet containing a corresponding flavor component. There is also provided a manufacturing method of the taste test kit. The manufacturing method includes: sequentially bringing (a) a plurality of taste test compositions with different flavors, (b) a plurality of taste test compositions containing the same flavor component at different concentrations, or (c) both (a) and (b), into contact with a subject's tongue, where the taste test compositions are in the form of tablets each containing a corresponding flavor component.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to the field of taste testing, in which subjects are tested for taste disorders or tasting abilities. [Background technology]

[0002] One of the characteristic symptoms of the novel coronavirus disease (COVID-19), which spread worldwide for several years starting in 2019 and caused a pandemic, was taste disorder, creating the bizarre situation of an unprecedented number of people suffering from taste disorders at the same time. Many infected people suffered from the aftereffect of losing their sense of taste even after the main symptoms, such as fever, had subsided.

[0003] Electrogustometry is a classic taste test used clinically. When a weak electric current is applied to different parts of a normal subject's tongue, the subject is able to detect a unique taste that is a mixture of metallic and sour. Electrogustometry utilizes this phenomenon to determine the presence, severity, and location of taste disorders. However, electrogustometry requires the use of specialized equipment and is not useful as a qualitative test to distinguish between disorders related to different taste qualities, for example.

[0004] The filter paper disk method, a simpler taste testing method that also allows for qualitative testing, has been widely used in clinical settings in Japan (Non-Patent Document 1). In this method, a small filter paper disk (e.g., 5 mm in diameter) is moistened with a drop of one of four standard test solutions, typically selected from a set of four tastes: sweet, salty, sour, and bitter. The moistened filter paper disk is then placed on the test site on the subject's tongue. The subject responds by indicating which tastes they can or cannot detect. Typically, the subject keeps their mouth open, but they can also respond by pointing to a printed taste quality indicator. If a subject is unable to detect a taste that would normally be detectable, this suggests a taste disorder for that taste. For each taste, several standard test solutions with different concentrations of taste components are prepared. Repeating the above test with gradually increasing concentrations allows the subject to determine the level of taste disorder or tasting ability for each taste by determining the perception threshold, i.e., the level of concentration needed to detect the taste. Additionally, the location of the taste disorder can be identified by determining where on the tongue the filter paper disc is placed.

[0005] During the COVID-19 pandemic, shortages and difficulty in obtaining reagents for taste testing using the filter paper disc method occurred throughout Japan. The standard test solutions used in the filter paper disc method typically consist of pure taste components dissolved in purified water without stabilizers or preservatives, which can lead to unpleasant flavors if preservatives or preservatives are added in amounts appropriate for different concentrations of sugar (sweetness). Therefore, they are unsuitable for long-term or large-scale storage. Once supplies were cut off, shortages spread rapidly. With a large number of patients with taste disorders continuing to visit hospitals, the suspension of supply of pharmaceutical-approved taste testing reagents unexpectedly became a serious problem. As a temporary measure, on December 8, 2022, the Ministry of Health, Labor, and Welfare notified each prefecture of a detailed explanation of the "Standard Preparation Method for Taste Solutions for Quantitative Taste Testing Using the Filter Paper Disc Method," compiled by the Japan Society of Oto-Rhino-Laryngology-Head and Neck Surgery.

[0006] The filter paper disc method also requires equipment including a container and lid for containing and storing the standard test solution, tweezers for hygienically handling individual filter paper strips, a pipette for dropping the test solution, etc., and these equipment must be handled carefully to prevent general contamination, contamination from / to the human body, and cross-contamination of test solutions.

[0007] Other known taste tests besides the filter paper disk method and electrogustometry include using a cotton swab instead of a filter paper disk, having the subject lick a piece of filter paper instead of placing it on the tongue, a drip method in which the test solution is dripped directly onto the tongue with a pipette, a whole-mouth method in which a relatively large amount of test solution is placed in the entire mouth, and a method in which a container with a certain surface area for containing and circulating the test solution is placed on the tongue, and these methods are also described in Non-Patent Document 1. Each of these methods may have disadvantages such as poor shelf life of the reagent, the possibility of contamination, complicated procedures, and low accuracy or reproducibility, some of which may be common to the filter paper disk method. [Prior art documents] [Non-patent literature]

[0008] [Non-Patent Document 1] Bulletin of the Oto-Rhino-Laryngological Society of Japan 83 (9), 1071-1082, 1980 Summary of the Invention [Problem to be solved by the invention]

[0009] An object of the present disclosure is to provide novel taste testing kits and methods, particularly alternative taste testing kits and methods that complement and / or at least partially overcome the shortcomings of conventional taste testing methods. [Means for solving the problem]

[0010] The present disclosure includes the following embodiments. [1] A taste testing kit comprising a set of a plurality of taste testing compositions with different taste qualities, each of which is in the form of a tablet containing a corresponding taste component. [2] The kit described in [1] includes a plurality of taste testing compositions each having a different concentration of taste components for at least one or all of the different taste qualities. [3] The kit described in [2] includes taste testing compositions for at least four types of taste qualities, and for each type of taste quality, includes at least five taste testing compositions with different concentrations of taste components. [4] A taste testing kit comprising a set of multiple taste testing compositions, wherein the multiple taste testing compositions are in the form of tablets containing the same taste component at different concentrations. [5] The kit according to any one of [1] to [4], wherein the tablet is a tablet containing cellulose, cellulose ether, or a combination thereof as an excipient. [6] The kit according to any one of [1] to [3] and [5], wherein the plurality of taste qualities include at least two, at least three, at least four, or all of the taste qualities selected from the group consisting of sweetness, saltiness, sourness, bitterness, and umami. [7] The kit according to [4] or [5], wherein the taste component is a taste component selected from the group consisting of sweetness, saltiness, sourness, bitterness, and umami. [8] A method for producing a taste testing kit, comprising: compressing a mixture of a first amount of a first taste component and an excipient to form a tablet; and (i) compressing a mixture of at least one other amount of the first taste ingredient and excipients, different from the first amount, to form at least one other tablet; (ii) compressing a mixture of at least one other type of taste ingredient different from the first taste ingredient and an excipient to form at least one other tablet; or (iii) Both of i and ii above producing a taste testing kit comprising a plurality of tablets by comprising: [9] A taste testing method comprising: (a) a plurality of taste test compositions having different taste qualities; (b) a plurality of taste test compositions containing the same taste component at different concentrations; or (c) Both a and b above and a test subject's tongue is sequentially contacted with the test subject's tongue, wherein the taste test compositions are each in the form of a tablet containing a corresponding taste component. DETAILED DESCRIPTION OF THE INVENTION

[0011] In one aspect, the present disclosure provides a taste testing kit including a set of taste testing compositions with different taste qualities, each of which is in the form of a tablet containing a corresponding taste component.

[0012] By providing a taste testing composition in tablet form, taste testing can be significantly simplified by avoiding one or more of the tedious steps involved in the filter paper disk method, such as opening and closing a container to transfer the liquid, extracting and dripping a small amount of liquid with a pipette, and manipulating a small piece of filter paper with tweezers and inserting it into the subject's mouth, all of which are fraught with the potential for contamination and reagent degradation. At the same time, a tablet-type taste testing composition retains the advantages of the filter paper disk method, such as qualitative, quantitative, and site-specific testing. Tablets, which are dry, solid formulations, virtually eliminate the possibility of cross-contamination, have excellent storage stability, and can be rapidly mass-produced and distributed, making them suitable for use in emergencies such as the COVID-19 pandemic.

[0013] While conventional taste tests have been performed by medical professionals such as doctors at medical institutions, the taste test kit and taste test method disclosed herein are also suitable for non-professionals or for subjects themselves to perform taste tests. In contrast to the filter paper disk method, in which samples are prepared from liquid stocks while paying close attention to sterility, the tablet-type taste test composition can be purchased by the subject himself / herself, for example, at a pharmacy, and the subject can easily perform a taste test by simply removing tablets one by one from the packaging such as a PTP and placing them on their tongue.

[0014] Furthermore, compared to the typical filter paper disc method in which a doctor or other doctor reads the label on a liquid stock container and sequentially selects liquid stocks with the desired taste qualities and concentrations to prepare samples and perform the test, the taste test kit and taste test method of the present disclosure are easier to perform blinded testing. For example, a kit can be provided in packaging that only displays numbers, letters, or other symbols or color coding for each tablet, without clearly indicating the taste (or taste quality and concentration) of each tablet. The subject performs the test blindly, recording what taste each tablet gave or did not give, and the test results can then be analyzed by referring to the attached correspondence table or by checking the recorded results at a designated institution (e.g., a website).

[0015] In this disclosure, "taste quality" refers to different tastes distinguished in a qualitative taste test, as understood by those skilled in the art of taste testing. A "taste component" refers to a component that provides that taste in a taste test composition placed in the subject's mouth. Examples of different taste qualities and corresponding taste components are well known in conventional taste tests, including the filter paper disc method, and the same can be used in the kits and methods of the present disclosure. For example, the multiple taste qualities in this embodiment preferably include at least two, at least three, at least four, or all of the following selected from the group consisting of sweet, salty, sour, bitter, and umami. The use of the four basic taste qualities of sweet, salty, sour, and bitter is most typical in taste tests in general and can be applied to embodiments of the present disclosure. Suitable examples of corresponding taste components are also well known to those skilled in the art. For example, the sweet taste component may be a natural sugar such as sucrose, white sugar, lactose, maltose, fructose, arabinose, xylose, or the like, or an artificial sweetener used in the food industry, but is not limited to these. The sour taste component may be, but is not limited to, tartaric acid, citric acid, or acetic acid. The bitter taste component may be, but is not limited to, quinine, such as quinine hydrochloride and quinine sulfate, theobromine, or caffeine. The salty taste component is most preferably, but not necessarily, sodium chloride. In a preferred embodiment, the sweet taste component is sucrose or white sugar, the sour taste component is tartaric acid, the bitter taste component is quinine hydrochloride, and the salty taste component is sodium chloride. In addition to or instead of the above basic tastes, taste test compositions with non-typical tastes such as umami, metallic, or pungency may be included to suit the specific purpose of each application. For example, Satoh-Kuriwada et al. (PLoS One, 2014, 9(4):e95177) described a taste test for umami taste quality using the filter paper disc method, and described the use of monosodium glutamate as an umami taste component.Such umami tastes and taste components can also be used in the tablet-based taste tests and kits of the present disclosure.

[0016] As generally understood by those skilled in the art, the term "tablet" in this disclosure refers to a solid preparation obtained by forming a mixture containing an active ingredient (in the embodiment of this disclosure, a flavor ingredient) and excipients into a certain shape by compression molding or the like. Typically, tablets are produced by compressing a (powdered or granular, preferably homogeneous) mixture containing the active ingredient and excipients in a tablet press. Excipients suitable for forming tablets are known to those skilled in the art and are typically provided in powder form.

[0017] While various tablet excipients known to those skilled in the art can be used in embodiments of the present disclosure, the taste test composition of the present disclosure is preferably a tablet containing cellulose, a cellulose ether, or a combination thereof as an excipient. That is, the excipient in the taste test composition of the present disclosure may include cellulose, a cellulose ether, or a combination thereof. Cellulose and cellulose ethers suitable as tablet excipients are well known in the pharmaceutical field. The cellulose may be microcrystalline cellulose. In some embodiments, the taste test composition may be a tablet containing only cellulose as an excipient. As known to those skilled in the art, cellulose ethers are compounds in which the hydroxy groups of cellulose are modified to form ether groups. The hydroxy groups on the glucose rings of cellulose naturally form hydrogen bonds with adjacent hydroxy groups, inhibiting hydration. However, it is understood that substituting the hydrogen atoms of these hydroxy groups with hydrocarbon groups to form ether groups promotes hydration and improves water solubility. Examples of cellulose ethers include hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), carboxymethylcellulose (CMC), hydroxyethylcellulose (HEC), and pharmaceutically acceptable salts thereof (e.g., sodium or potassium salts).

[0018] Cellulose, cellulose ether, or a combination thereof has substantially no taste that would affect taste testing, and even if it does have a faint taste, it tastes similar to paper, providing a natural alternative to the traditional filter paper disc method. Tablets for the same taste quality are preferably composed of the same excipient composition. Preferably, 90% or more, 95% or more, 97% or more, 98% or more, 99% or more, 99.5% or more, 99.9% or more, or 100% of the mass of the taste testing composition excluding the taste components is composed of excipients. Preferably, 90% or more, 95% or more, 97% or more, 98% or more, 99% or more, 99.5% or more, 99.9% or more, or 100% of the mass of the taste testing composition excluding the taste components is composed of cellulose, cellulose ether, or a combination thereof. Some or all of the tablets included in the kit of this embodiment may consist only of taste components and excipients. In addition to the taste components and excipients, the tablets that are the taste testing compositions of the present disclosure may contain additives as minority components as necessary. Examples of additives suitable for tablet manufacturing are known to those skilled in the art. For example, to facilitate tablet formation, the tablet may contain moisture up to about 2-3% of the total tablet mass. Furthermore, for example, different colorants for different tastes may be added to the taste testing composition. Typically and preferably, the tablets of the present disclosure are plain tablets without a coating.

[0019] The concentration of the taste components in the tablet (also referred to as the content of the taste components) can be appropriately determined by those skilled in the art according to the specific purpose of the taste test, the sensitivity required for the test, and the taste intensity of each taste component.For example, the test solutions of Taste Disk (registered trademark) (Sanwa Chemical Research Institute Co., Ltd.), a commercially available filter paper disc taste test reagent, contain refined white sugar at 0.3%, 2.5%, 10%, 20%, and 80% by mass in an aqueous solution for sweetness, sodium chloride at 0.3%, 1.25%, 5%, 10%, and 20% by mass for saltiness, tartaric acid at 0.02%, 0.2%, 2%, 4%, and 8% by mass for sourness, and quinine hydrochloride at 0.001%, 0.02%, 0.1%, 0.5%, and 4% by mass for bitterness.Similar concentrations can also be used in the solid tablet-type taste test composition of the present disclosure. Satoh-Kuriwada et al., mentioned above, describe the use of 1, 5, 10, 50, 100, and 200 mM sodium glutamate in an aqueous solution as an umami taste component in the filter paper disk method. The solid tablet-type taste testing composition of the present disclosure can also use similar concentrations of sodium glutamate, or preferably 0.1%, 0.2%, 1%, 2%, and 4% by mass.

[0020] In a preferred embodiment, the kit (i.e., the set) includes multiple taste test compositions, each containing a different concentration of a taste component for at least one or all of the different taste qualities. Having multiple taste test compositions with different taste qualities enables qualitative taste testing, including determining which taste quality a taste abnormality is occurring in. On the other hand, having multiple taste test compositions with different concentrations of the same taste component results in differences in taste intensity for the same taste quality, enabling quantitative taste testing, including determining the perception threshold. For example, the concentration of the taste component may differ by at least 1.5-fold or at least 2-fold between multiple taste test compositions, i.e., tablets, containing the same taste component at different concentrations. For example, if a first tablet contains 100 mg of a taste component and a second tablet of the same mass or volume contains 200 mg of the same taste component, the difference in the concentration of the taste component between the two tablets is 2-fold.

[0021] In another embodiment of the kit, the multiple taste test compositions are tablets containing the same taste component at different concentrations, although they do not necessarily contain different taste qualities. This embodiment is suitable for a kit product intended for quantitative testing of a specific taste quality. The type of taste may be any of those described above, for example, selected from the group consisting of sweetness, saltiness, sourness, bitterness, and umami. For example, individual kit products such as a sweetness taste test kit, a saltiness taste test kit, a sourness taste test kit, a bitterness taste test kit, and an umami taste test kit may be contemplated.

[0022] In a particularly preferred embodiment, the kit (i.e., the set) includes taste test compositions for at least four taste qualities, and for each taste quality, at least five taste test compositions with different concentrations of taste components are included, i.e., taste test compositions with at least five different intensities are included. The at least four taste qualities preferably include sweet, salty, sour, and bitter. In another preferred embodiment, the at least four taste qualities include sweet, salty, sour, bitter, and umami. The kit of the present disclosure may further include a blank taste test composition in tablet form that corresponds to the other taste test compositions but does not include any of the taste components.

[0023] The size of the tablets constituting the taste test composition of the present disclosure can be appropriately selected by those skilled in the art depending on the specific purpose of the taste test. For example, the maximum diameter of the tablet can be within the range of 4 mm to 30 mm. Smaller tablets are suitable for site-specific taste testing of the tongue (or different regions of the oral cavity, such as the soft palate). For example, the most common filter paper disc in the conventional filter paper disc method is 5 mm in diameter (see Non-Patent Document 1 and Taste Disc (registered trademark, Sanwa Kagaku Kenkyusho Co., Ltd.)). Larger tablets are suitable for testing the taste ability of the entire oral cavity by applying the taste test composition to the entire mouth. The tablets constituting the taste test composition of the present disclosure preferably have a flat top and / or bottom surface to promote adhesion to the tissue. In the filter paper disc method, the filter paper disc is transferred with tweezers and placed on the tongue. The tablet-type taste test composition of the present disclosure may also be manipulated with tweezers. However, unlike filter paper, tablets have a certain degree of three-dimensional thickness, making it easier and more advantageous to manipulate them with fingers rather than tweezers.

[0024] In the taste test kit of the present disclosure, the taste test composition may be provided packaged, for example, in a blister pack such as a PTP (Press-Through Package) commonly used for pharmaceutical tablets. In another example, tablets with different taste qualities and / or taste component concentrations may be packaged in separate bottles, cases, bags, etc. As already mentioned above, each tablet or tablet package may be labeled with a label that identifies the taste quality and / or taste component concentration (or taste intensity), or may be marked with a symbol or color that does not identify the taste quality and / or taste component concentration (taste intensity).

[0025] In addition to the taste test composition, the taste test kit of the present disclosure may include instructions for conducting a taste test using the taste test composition. Such instructions may be provided, for example, as an insert or printed on the packaging. The instructions may include information selected from, for example, a correspondence table between individual tablets and taste qualities and / or taste component concentrations (taste intensity), instructions for performing the test, instructions for evaluating the test results, a taste sensitivity score sheet based on the taste component concentrations at which the taste qualities were recognized, etc.

[0026] In another aspect, the present disclosure provides a method for producing a taste testing kit. This method includes compressing a mixture of a first amount of a first taste component and an excipient to produce a tablet, and (i) compressing the mixture of the first taste component and an excipient in at least one other amount different from the first amount to produce at least one other tablet, (ii) compressing a mixture of at least one other type of taste component different from the first taste component and an excipient to produce at least one other tablet, or (iii) including both (i) and (ii), thereby producing a taste testing kit including multiple tablets. In (i), it is preferable that the tablets contain the same excipient composition. In (ii), it is preferable that the tablets containing different types of taste components contain the same excipient composition. These methods may further include packaging the produced tablets. Any of the above-mentioned kits can be produced using the manufacturing method of this embodiment.

[0027] In another aspect, the present disclosure provides a taste testing method. This taste testing method is characterized in that the taste testing compositions used are in the form of tablets each containing a corresponding taste component. The taste testing method of the present disclosure can be performed using procedures substantially similar to those of conventional filter paper disc taste testing, except that tablets are used instead of filter paper discs soaked in a test solution. Accordingly, some embodiments of the method include sequentially contacting a subject's tongue with (a) multiple taste testing compositions with different taste qualities, (b) multiple taste testing compositions containing the same taste component at different concentrations, or (c) both a and b. "Both a and b" refers to testing multiple taste testing compositions with different taste qualities, and testing multiple taste testing compositions containing the same taste component at different concentrations for at least one or each type of taste. These taste testing methods can be suitably performed using any of the taste testing kits described above. The descriptions provided herein regarding the taste testing kit embodiments also apply to the taste testing method embodiments, and vice versa.

[0028] After contact with the subject's tongue, the tablet can absorb moisture and release taste components into the tongue tissue. After a period of time that can be determined by the tester, the portion of the tablet remaining in the oral cavity can be removed or spat out, or swallowed. A tablet of the next taste quality or concentration of taste components can then be contacted with the tongue. Thus, typically, only one tablet is present in the oral cavity at a time. For example, as in a typical filter paper taste test, the tablet can be removed or spat out substantially intact within a few seconds of contacting the tongue to limit the time the subject has to assess the presence or absence of a taste to a few seconds.

[0029] In conventional filter paper disc taste testing, it is generally recommended to start with the lowest concentration of taste components and then gradually increase the concentration, to test bitterness last if multiple tastes are being tested, and to rinse the mouth between different tastes. Similar procedures can be used in the tablet-based taste testing method of this embodiment. However, the tablet-based taste testing method of this embodiment may differ from the conventional filter paper disc method, for example, by randomizing the order of the tablets to perform a blind test.

[0030] The taste testing method of the present disclosure can also be described as a method of collecting data for testing a subject's sense of taste. After each tablet is contacted with the subject's tongue, the results of whether the subject perceived a taste and, if so, what the taste quality was can be recorded, communicated to a scorer, and / or compared with the correspondence table or score sheet described above. [Example]

[0031] Sucrose as a sweet taste component, sodium chloride as a salty taste component, tartaric acid as a sour taste component, and quinine hydrochloride as a bitter taste component were each finely ground in a mortar as needed to prepare powders. Different amounts of each of these taste components were homogeneously mixed with microcrystalline cellulose powder as an excipient. Each of these different mixtures was placed in a standard tablet press used for the manufacture of pharmaceutical tablets, with 0.15 g of each mixture. A pressure of 3 to 5 MPa was applied for several seconds, followed by a pressure of 10 MPa for approximately 30 seconds, to prepare tablet-type taste test compositions. The tablets prepared contained 0.3%, 2.5%, 10%, 20%, and 80% sucrose by mass; 0.3%, 1.25%, 5%, 10%, and 20% sodium chloride; 0.02%, 0.2%, 2%, 4%, and 8% tartaric acid; 0.001%, 0.02%, 0.1%, 0.5%, and 4% quinine hydrochloride; and the remainder was cellulose. A total of 20 taste test compositions were prepared, consisting of four tastes and five concentrations. For the 80% sucrose tablets, 2% water was added during manufacturing to promote intratablet adhesion. The concentrations of these taste components, expressed by mass%, were the same as those of a liquid reagent used in a typical filter paper disc taste test (TasteDisc®, Sanwa Chemical Research Institute, Inc.). Furthermore, tablet-type taste test compositions containing 0.1%, 0.2%, 1%, 2%, and 4% monosodium glutamate as an umami taste component were prepared in the same manner. This resulted in a total of 25 sets of taste test compositions, consisting of five taste qualities and five concentrations. These tablet-type taste test compositions enabled qualitative and quantitative taste tests, similar to those performed using the filter paper disc method.

Claims

1. A taste testing kit comprising a set of a plurality of taste testing compositions with different taste qualities, each of which is in the form of a tablet containing a corresponding taste component.

2. 2. The kit according to claim 1, comprising a plurality of taste test compositions each having a different concentration of a taste component for at least one or all of the different taste qualities.

3. 3. The kit according to claim 2, comprising taste test compositions for at least four types of taste, and for each type of taste, comprising at least five taste test compositions having different concentrations of taste components.

4. A taste testing kit comprising a set of multiple taste testing compositions, wherein the multiple taste testing compositions are in the form of tablets containing the same taste component at different concentrations.

5. The kit according to any one of claims 1 to 4, wherein the tablet is a tablet containing cellulose, a cellulose ether, or a combination thereof as an excipient.

6. The kit according to any one of claims 1 to 3, wherein the plurality of taste qualities include at least two, at least three, at least four, or all of the taste qualities selected from the group consisting of sweetness, saltiness, sourness, bitterness, and umami.

7. The kit according to claim 4, wherein the taste component is a taste component selected from the group consisting of sweet, salty, sour, bitter, and umami.

8. A method for producing a taste testing kit, comprising: compressing a mixture of a first amount of a first taste ingredient and an excipient to form a tablet; and (i) compressing a mixture of at least one additional amount of said first taste ingredient and excipients, said amount being different from said first amount, to form at least one additional tablet; (ii) compressing a mixture of at least one other type of taste ingredient different from the first taste ingredient and an excipient to form at least one other tablet; or (iii) Both of i and ii above producing a taste testing kit comprising a plurality of tablets by comprising:

9. A taste testing method comprising: (a) a plurality of taste test compositions having different taste qualities; (b) a plurality of taste test compositions containing the same taste component at different concentrations; or (c) Both of a and b above and a test subject's tongue is sequentially contacted with the test subject's tongue, wherein the taste test compositions are each in the form of a tablet containing a corresponding taste component.