“…Ttraditional assessment of the taste of a pharmaceutical product is usually conducted on human volunteers, which is costly, time-consuming and sometimes harmful( Committee for Medicinal Products for Human Use (CHMP) 2013 ). Accordingly, reliable and predictive in vitro methods have been developed to assess the taste of pharmaceutical products ( Hilton and Thomas, 2003 , Khan et al, 2016 , Mohamed-Ahmed et al, 2016 , Zontov et al, 2016 ). One of the newly used methods is the electronic tongue (ET), which is a multi-sensor system composed of a number of low-selective and cross-sensitive sensors, and uses advanced mathematical algorithms for signal processing based on multivariate analysis, e.g., pattern recognition (PARC) and artificial neural networks (ANNs) ( Vlasov et al, 2005 , Gebicki, 2016 , Mendez and Preedy, 2016 ).…”