Modifying Flavor Experience Via Aroma Delivery

• US 20100055245A1
• Filed: 08/27/2009
• Published: 03/04/2010
• Est. Priority Date: 09/03/2008
• Status: Abandoned Application

• Current Assignee: PepsiCo Incorporated
• Original Assignee: PepsiCo Incorporated
• Inventors: Covarrubias, Marco, Havekotte, Margaret
• Application Number:
  US12/548,549
• Publication Number:
  US 20100055245A1
• Time in Patent Office: Days
• US Class Current: 426/66
• CPC Class Codes: A23L 2/00 Non-alcoholic beverages; Dry compositions or concentrates therefor soup concentrates A23L23/10; Their preparation preparation of non-alcoholic beverages by removal of alcohol C12H3/00
• CPC Class Codes: A23L 2/02 containing fruit or vegetable juices
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 2/56 Flavouring or bittering agents sweeteners A23L2/60
• CPC Class Codes: A23L 27/88 Taste or flavour enhancing agents
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/16 Taste affecting agent
• CPC Class Codes: B65D 51/1633 whereby venting occurs by automatic opening of the closure, container or other element
• CPC Class Codes: B65D 51/24 combined or co-operating with auxiliary devices for non-closing purposes

Abstract

A method for modifying flavor experience via aroma delivery including applying at least one aroma on a comestible'"'"'s packaging, the aroma causing the consumer to perceive a modified flavor of the comestible upon ingestion of the comestible. The comestible may be a beverage, such as a carbonated soft drink, fruit juice, water or grain-based beverage.

Claims

1. A method for modifying the flavor experience associated with a comestible via aroma delivery comprising the steps of:

a. applying at least one aroma on a package of a comestible, such aroma to modify a consumer'"'"'s taste experience and capable of being released into the atmosphere; and

b. providing a consumer with the comestible having at least one modified attribute as a result of the interaction between the aroma and the consumer'"'"'s perceived taste of the comestible.

2. The method of claim 1 wherein the comestible is a beverage, wherein the at least one modified attribute is reduced calories, and the at least one aroma is selected from the group consisting of furaneol, vanillin, maltol, sugar distillate and combinations thereof.

3. The method of claim 1 wherein the aroma is selected from the group consisting of lemon, vanilla, vanillin, orange, cola, lime, berry, coffee, citrus, spice, sugary, perfumes, maltol, furaneol, orange oil, citrus oils, aldehydes, esters, alcohols, terpenes, sesquiterpenes, sulfur compounds, and combinations thereof.

4. The method of claim 1 wherein the at least one aroma is applied to the outside of the package.

5. The method of claim 1 wherein the at least one aroma is applied to the inside of the package.

6. The method of claim 1 wherein the at least one modified attribute is increased sweetness.

7. The method of claim 1 wherein the at least one modified attribute is reduced bitterness.

8. The method of claim 1 wherein the at least one modified attribute is masking off-notes.

9. The method of claim 1 wherein the comestible is selected from the group consisting of carbonated drinks, water, fruit juices, coffee-based beverages and dairy-based beverages.

10. A method for modifying the flavor experience associated with a comestible via aroma delivery comprising the steps of:

a. applying at least one aroma to the surface of a package containing a comestible, the aroma capable of being released into the atmosphere; and

b. releasing the at least one aroma to the atmosphere such that upon ingesting the comestible a consumer perceives a modified taste in the comestible.

11. The method of claim 10 wherein the modified taste is selected from the group consisting of bitterness reduction, masking off-notes and increased sweetness.

12. The method of claim 10 wherein the at least one aroma is selected from the group consisting of lemon, vanilla, vanillin, orange, cola, lime, berry, coffee, citrus, spice, sugary, perfumes, maltol, furaneol, orange oil, citrus oils, aldehydes, esters, alcohols, terpenes, sesquiterpenes, sulfur compounds, and combinations thereof.

13. The method of claim 10 wherein the at least one aroma is applied to the outside of the package in contact with a closure of the package, wherein the at least one aroma is released upon removal of the closure.

14. A comestible comprising:

a. a package at least partially housing the comestible; and

b. at least one aroma affixed to the packaging, the at least one aroma is capable of being released into the atmosphere;

wherein upon the at least one aroma being released into the atmosphere and the comestible being ingested, a consumer perceives a modified taste in the comestible.

15. The comestible of claim 14 wherein the at least one aroma is released before drinking.

16. The comestible of claim 14 wherein the at least one aroma is released during drinking.

17. The comestible of claim 14 wherein the at least one aroma is selected from the group consisting of lemon, vanilla, vanillin, orange, cola, lime, berry, coffee, citrus, spice, sugary, perfumes, maltol, furaneol, orange oil, citrus oils, aldehydes, esters, alcohols, terpenes, sesquiterpenes, sulfur compounds, and combinations thereof.

18. The comestible of claim 14 wherein the comestible is a beverage.

19. The comestible of claim 18 wherein the beverage is selected from the group consisting of carbonated drinks, water, fruit juices, coffee-based beverages and dairy-based beverages.

20. The comestible of claim 14 wherein the at least one aroma is affixed to the outside of the packaging.

21. The comestible of claim 14 wherein the at least one aroma is applied to the outside of the package in contact with a closure of the package wherein the at least one aroma is released upon removal of the closure.