Pharmaceutical products often have drawbacks of unacceptable taste and palatability which makes it quite difficult for oral administration to some special populations like pediatrics and geriatrics. To curb this issue different approaches like coating, granulation, extrusion, inclusion complexation, ion-exchange resins, etc for taste masking are employed and among them use of lipids have drawn special attention of researchers. Lipids have a lower melting point which is ideal for incorporating drugs in some of these methods like hot-melt extrusion, melt granulation, spray drying/congealing and emulsification. Lipids play a significant role as a barrier to sustain the release of drugs and biocompatible nature of lipids increases their acceptability by the human body. Further, lipids provide vast opportunities of altering pharmacokinetics of the active ingredients by modulating release profiles. In taste sensors, also known as electronic tongue or e-tongue, lipids are used in preparing taste sensing membranes which are subsequently used in preparing taste sensors. Lipid membrane taste sensors have been widely used in assessing taste and palatability of pharmaceutical and food formulations. This review explores applications of lipids in masking the bitter taste in pharmaceutical formulations and significant role of lipids in evaluation of taste and palatability.

医药产品通常具有不可接受的味道和适口性的缺点，这使得口服给药至某些特殊人群如儿科和老年病非常困难。为了遏制这个问题，采用了不同的方法，如包衣、造粒、挤出、包合络合、离子交换树脂等，用于掩味，其中脂质的使用引起了研究人员的特别关注。脂质具有较低的熔点，非常适合在其中一些方法中加入药物，如热熔挤出、熔融造粒、喷雾干燥/凝固和乳化。脂质作为维持药物释放的屏障发挥着重要作用，脂质的生物相容性提高了它们对人体的接受度。更远，脂质通过调节释放曲线为改变活性成分的药代动力学提供了大量机会。在味觉传感器（也称为电子舌或电子舌）中，脂质用于制备味觉传感膜，随后用于制备味觉传感器。脂质膜味道传感器已广泛用于评估药物和食品配方的味道和适口性。本综述探讨了脂质在药物制剂中掩盖苦味的应用以及脂质在评价味道和适口性中的重要作用。脂质膜味道传感器已广泛用于评估药物和食品配方的味道和适口性。本综述探讨了脂质在药物制剂中掩盖苦味的应用以及脂质在评价味道和适口性中的重要作用。脂质膜味道传感器已广泛用于评估药物和食品配方的味道和适口性。本综述探讨了脂质在药物制剂中掩盖苦味的应用以及脂质在评价味道和适口性中的重要作用。