WO2023283733A1 - Dispositif de distribution de parfum - Google Patents

Dispositif de distribution de parfum Download PDF

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Publication number
WO2023283733A1
WO2023283733A1 PCT/CA2022/051088 CA2022051088W WO2023283733A1 WO 2023283733 A1 WO2023283733 A1 WO 2023283733A1 CA 2022051088 W CA2022051088 W CA 2022051088W WO 2023283733 A1 WO2023283733 A1 WO 2023283733A1
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WO
WIPO (PCT)
Prior art keywords
scent
lid
compartment
attachment
scented material
Prior art date
Application number
PCT/CA2022/051088
Other languages
English (en)
Inventor
Dustin Martin YETTER
Original Assignee
Yetter Dustin Martin
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yetter Dustin Martin filed Critical Yetter Dustin Martin
Publication of WO2023283733A1 publication Critical patent/WO2023283733A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A45—HAND OR TRAVELLING ARTICLES
    • A45F—TRAVELLING OR CAMP EQUIPMENT: SACKS OR PACKS CARRIED ON THE BODY
    • A45F3/00—Travelling or camp articles; Sacks or packs carried on the body
    • A45F3/16—Water-bottles; Mess-tins; Cups
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/22—Drinking vessels or saucers used for table service
    • A47G19/2205—Drinking glasses or vessels
    • A47G19/2266—Means for facilitating drinking, e.g. for infants or invalids

Definitions

  • the present disclosure generally relates to scent delivery devices. More specifically, the present disclosure relates to scent delivery devices for use with beverage containers or drinking straws where the delivery devices are configured to hold a scented material and are operable for delivering a scent emitted from the scented material to a user to enhance the user’s sense of smell and/or taste while the user consumes a beverage.
  • Olfactory information entering the brain may be mixed with gustatory (taste) information to create a perception of taste and smell.
  • the scent may supplement, enhance, or modify the perception of the flavor of the beverage being consumed which may increase motivation for consumption of the beverage.
  • providing an odorant to complement or enhance the flavor of the beverage can be challenging without undesirably adding the odorant to the beverage itself. It is known that the strength of an odorant will reduce over time and must be replenished. Therefore, integrating the odorant into the beverage container itself is wasteful since replacing the odorant would require replacement of the beverage container.
  • the strength of an odorant will diminish with increasing distance from the nasal cavity. Therefore, the positioning of the odorant is critical in stimulating the olfactory system to the desired extent and to avoid depletion of the odorant.
  • the present disclosure generally provides a lid for covering an open end of a beverage container.
  • the lid comprises an elongated mouthpiece positioned on an outer surface of the lid configured for being received in a user’s mouth and for dispensing a beverage from the beverage container.
  • the lid further comprises a rigid scent compartment separate from the elongated mouthpiece and configured to receive a scented material therein, the rigid scent compartment having or connected to an opening to permit a release of scent exterior to the lid.
  • the elongated mouthpiece is in a fixed position relative to the rigid scent compartment, and the elongated mouthpiece extends in a direction away from the rigid scent compartment.
  • a lid for covering an open end of a beverage container.
  • the lid includes: a mouthpiece positioned on an outer surface of the lid for dispensing a beverage from the beverage container; a first channel for transporting the beverage from the beverage container to the mouthpiece; a rigid scent compartment for receiving a scented material; an aroma aperture positioned on the outer surface of the lid separated from and proximal to the outlet for releasing a scent emitted from the scented material to the surroundings; and, a second channel for transporting the scent from the scent compartment to the aroma aperture.
  • a beverage container assembly including a beverage container and any lid of the present disclosure, and a method of modifying, complementing, or enhancing a user’s sense of smell and/or taste of a beverage while consuming the beverage including: attaching the lid to an open end of the beverage container retaining the beverage; placing a scented material in the scent compartment; and, transferring a scent emitted from the scented material to the opening and to the user’s nasal cavity when the user’s mouth comes into contact with the mouthpiece and the beverage is being dispensed from the mouthpiece.
  • the scent attachment comprises an attachment mechanism configured to attach the scent attachment to the straw and a rigid scent compartment configured to receive a scented material, the scent compartment having an opening to permit a release of scent emitted from the scented material external to the straw.
  • a scent attachment for a beverage container, the scent attachment comprising an attachment mechanism configured to releasably attach the scent attachment to a portion of the beverage container and a rigid scent compartment configured to receive a scent holder having a scented material.
  • the scent compartment includes a plurality of cut outs that expose a surface area of the scent holder when the scent holder is received in the scent compartment.
  • FIG. 1A is a side view of a beverage container assembly according to an embodiment of the present disclosure
  • FIG. 1B is a perspective view a portion of the beverage container assembly of FIG. 1 A;
  • FIG. 1 C is top view of the beverage container assembly of FIG. 1 A;
  • FIGS. 1D and 1E are front and rear views of a portion of the beverage container assembly of FIG. 1 A;
  • FIG. 1 F is a top view of the beverage container assembly of FIG. 1 A;
  • FIG. 1 G is a top view of the beverage container assembly of FIG. 1 A, showing insertion of a scent holder;
  • FIG. 1 FI is a bottom view of the lid of the beverage container assembly of FIG. 1 A;
  • FIG. 2A is a side cross-sectional view of the lid of the beverage container assembly of FIG. 1A;
  • FIG. 2B is a top partial cross-sectional view of the lid of FIG. 2A;
  • FIG. 2C is a front view of the lid of FIG. 2A;
  • FIG. 2D is a side view of a scented material holder of the beverage container assembly of FIG. 1A
  • FIG. 3 is a schematic side view of the beverage container assembly of FIG. 1A, shown in conjunction with a user;
  • FIG. 4 is a side cross sectional view of a lid for a beverage container assembly of FIG 1 A according to another embodiment of the present disclosure
  • FIG. 5A is a side cross sectional view of a lid for a beverage container assembly of FIG. 1 A according to another embodiment of the present disclosure
  • FIG. 5B is a side view of the lid of FIG. 5A;
  • FIG. 5C is a front view of the lid of FIG. 5A.
  • FIG. 6 is a schematic side view of the lid of FIG. 5A, shown in conjunction with a user;
  • FIG. 7A is a side cross sectional view of a lid for a beverage container assembly according to another embodiment of the present disclosure with the lid in a first configuration
  • FIG. 7B is a side cross sectional view of the lid of FIG. 7A, with the lid in a second configuration;
  • FIGS. 7C, 7D and 7E are perspective views of the lid of FIG. 7A;
  • FIG. 7F is a top view of the lid of FIG. 7A;
  • FIGS. 8A and 8B are perspective and top views of a beverage container assembly according to an another embodiment of the present disclosure
  • FIGS. 9A and 9B are perspective and side views of a lid for a beverage container assembly according to another embodiment of the present disclosure
  • FIG. 10 is a schematic side view of a lid for a beverage container assembly according to another embodiment of the present disclosure, shown in conjunction with a user;
  • FIG. 11 A is a side view of a straw assembly according to an embodiment of the present disclosure;
  • FIG 11 B is an enlarged view of the straw assembly of FIG. 11 A;
  • FIG. 11 C is an exploded side view of the straw assembly of FIG. 11 A;
  • FIG. 11 D is an exploded side view of the scent attachment of the straw assembly of FIG. 11 A;
  • FIGS. 11 E and 11 F are perspective and top views of the scent attachment of FIG. 11 D;
  • FIG. 12 is a schematic side view of the straw assembly of FIG. 11A, shown in conjunction with a user;
  • FIG. 13A is a side view of a straw assembly according to another embodiment of the present disclosure;
  • FIG. 13B is an exploded side view of the straw assembly of FIG. 13A;
  • FIGS. 13C, 13D and 13E are perspective, side and top views of the straw assembly of FIG. 13A;
  • FIG. 14 is a perspective view of a straw assembly according to another embodiment of the present disclosure.
  • FIG. 15A is a perspective view of a scent attachment according to another embodiment of the present disclosure.
  • FIG. 15B is a schematic side view of a beverage container assembly incorporating the scent attachment of FIG. 15A, shown in conjunction with a user.
  • proximal and distal refer to directions closer to and away from, respectively, the item of reference
  • beverage container refers to a container suitable for holding a beverage whereby the beverage container may be directly or indirectly used for the consumption of a beverage provided within the beverage container.
  • the beverage container may be disposable or non-disposable. Examples of suitable beverage containers herein are pre-formed soda bottles, juice bottles, water bottles, non-disposable cylindrical bottles, liquor bottles and the like having an open end and a closed end.
  • Beverage refers to refers to any consumable liquid or drink, and can include, but is not limited to, water, tea, coffee, juice, milk, soda, alcoholic liquids (i.e. liquids containing ethanol), vegetable cocktails and any other water or alcohol based consumable solution or combination thereof. Beverages may also include any amount of solid phase particulates, such as infusion or brewing materials.
  • the present disclosure is generally directed to scent delivery devices configured to receive a scented material therewithin and deliver a scent emitted by the scented material to the surroundings for detection by a user as the user consumes a beverage.
  • scent delivery devices configured to receive a scented material therewithin and deliver a scent emitted by the scented material to the surroundings for detection by a user as the user consumes a beverage.
  • the scent emitted by the scented material is perceived by the user to supplement, enhance, or modify the flavor of the beverage to encourage (e.g., to induce or stimulate) consumption of the beverage.
  • the scent delivery device may be part of a lid configured to cover the open end of a beverage container and to dispense a beverage contained within the beverage container to the user.
  • a lid for covering an open end of a beverage container.
  • the lid comprises an elongated mouthpiece positioned on an outer surface of the lid configured for being received in a user’s mouth and for dispensing a beverage from the beverage container and a rigid scent compartment separate from the elongated mouthpiece and configured to receive a scented material therein, the rigid scent compartment having or connected to an opening to permit a release of scent exterior to the lid.
  • the elongated mouthpiece is in a fixed position relative to the rigid scent compartment, and the elongated mouthpiece extends in a direction away from the rigid scent compartment.
  • the lid comprises a first channel configured to transport the beverage from the beverage container to the mouthpiece.
  • the first channel comprises a valve operable to control the flow of the beverage within the first channel.
  • the scent delivery device may be configured to attach to a beverage container (such as a bottle) or to a drinking straw such that when a user consumes the beverage the scent emitted by the scented material is perceived by the user.
  • a beverage container such as a bottle
  • a drinking straw such that when a user consumes the beverage the scent emitted by the scented material is perceived by the user.
  • the scent may beneficially enhance the user’s perception of the flavor of the beverage such that the user perceives a stronger and/or additional flavor(s) not in the beverage alone.
  • the scent may mask or block an undesirable scent(s) or flavor(s) emitted from or contained in the beverage.
  • the scented material may be held within the scent compartment by a scent holder that may be fixed to or removable from the scent compartment.
  • a scent holder that may be fixed to or removable from the scent compartment.
  • the lid may have one or more optional storage locations for additional scented materials and scent holders.
  • the lid generally includes a mouthpiece positioned on an outer surface of the lid, and in particular, the outer surface of an upper end of the lid.
  • the lid is configured to dispense the beverage held within the beverage container and is therefore fluidly connected to the interior of the beverage container by a first channel.
  • the lid also includes a scent compartment configured to receive the scented material, the scented material capable of emitting a scent, and an aroma aperture positioned on the outer surface of the lid separate from and proximal to the mouthpiece and configured to receive the scent and release the scent to the surroundings.
  • a second channel fluidly connects the scent compartment to the aroma apertures to transmit the scent from the scent compartment to the aroma aperture.
  • the aroma aperture may be positioned on the lid such that it is proximal to the nasal vestibule of the user when the mouthpiece is placed in the user’s mouth. This allows the scent exiting the aroma aperture to enter the nasal cavity of the user through the nasal vestibule so that it may be easily detected and perceived by the user while the user is drinking the beverage from the beverage container.
  • the lid may include a third channel fluidly connecting the second channel to the interior of the beverage container to enable a portion of the scent to enter the interior of the beverage container where it may modify, enhance or supplement the flavor of the beverage being held within the beverage container.
  • At least one of the first, second and third channels may include a valve operable to control the flow of air or beverage within the respective channel.
  • scented material means any composition that possesses a characteristic scent or fragrance that may be emitted from it over a period of time.
  • the scent may be detected by olfactory cells within the nasal cavity of a user which generate an electrical impulse that is transmitted to the brain where a smell is perceived.
  • the scented material may comprise one or more of a chemical entity, compound, molecule, ion, or combination thereof that is capable of emitting a distinct scent or fragrance which can be detected by the olfactory system.
  • the scented material may emit a scent in the form of airborne scented molecules to the atmosphere (such as by evaporation or diffusion) that may activate the sense of smell of the user and be perceived as a characteristic scent.
  • the scented material may be in the form of a liquid, a gel or a solid.
  • the scented material is a fragrant oil such as a mint oil, citrus oil, or cinnamon oil, for example.
  • the mint oil may include peppermint oil or spearmint oil.
  • the citrus oil may include lemon and lime oils.
  • the scented material may comprise artificial or natural scents or fragrances including, but not limited to: ajowan, almond, allspice, aloe vera, ammivisnaga (khella), amyris, angelica root, angelica seed, anise, apricot, absolute arnica, avocado, balsam, basil, bay laurel, bay leaf, bees wax, benzoin absolute, bergamot, birch, borage, boronia, buchu leaf, cajeput, calamus, calendula, camellia, cannabis, caraway, cardamom, absolute carnation, carrot seed, cassia, cassis bud (black currant), castor, catnip, cedarleaf, cedarwood, celery seed, chamomile, champaca, cilantro, cinnamon, cistus, citronella, ciste, artificial civet, clary sage, clementine, clove, cocoa, cocoa
  • the scent may be an artificial or natural sweets or candy scent, such as, cherry, cinnamon, mint, vanilla, grape, lemon, lime, coconut, strawberry, melon, root beer, maple, chocolate, orange, watermelon, butterscotch, caramel, raspberry, cranberry, apricot, marshmallow, lavender, rose, gingerbread, spruce, baked apple pie, sugar cookies, hot cider, candy cane, bubble gum and vanilla butter cream.
  • an artificial or natural sweets or candy scent such as, cherry, cinnamon, mint, vanilla, grape, lemon, lime, coconut, strawberry, melon, root beer, maple, chocolate, orange, watermelon, butterscotch, caramel, raspberry, cranberry, apricot, marshmallow, lavender, rose, gingerbread, spruce, baked apple pie, sugar cookies, hot cider, candy cane, bubble gum and vanilla butter cream.
  • the beverage may be a coffee or alcohol-based beverage and the scent may enhance, supplement or modify the beverage including an almond nut, amaretto, anisette, brandy, cappuccino, mint, cinnamon, cinnamon almond, creme de menthe, peppermint stick, pistachio, sambuca, apple, chamomile, cinnamon spice, creme, creme de menthe, vanilla, French vanilla, Irish creme, Kahlua, mint, peppermint, lemon, macadamia nut, orange, orange leaf, peach, strawberry, grape, raspberry, cherry, chocolate, cocoa, mocha and the like scent, and any mixture thereof.
  • the scent emitted from the scented material may assist in altering of affecting the mood of the user.
  • the scent from the scented material may have the effect of relaxing a user, as may be desirable before sleep.
  • scents such as lavender, pine, cedar or rosemary may be used.
  • the scented material may comprise a volatile substance that does not possesses a characteristic scent or fragrance, (or at least a scent or fragrance that is easily detectable by a user).
  • the scented material may comprise a drug such as a Cannabinoid or an alcohol. Therefore, in any embodiment herein where “scented” material is discussed, it may be substituted with an unscented material or just a material (that might or might not be scented).
  • the scented material may enter the bloodstream of a user through the blood vessels that line the nasal cavity and elicit a depressant, hallucinogenic or stimulant effect.
  • the scent emitted from the scented material may have a medicinal effect or benefit to the user.
  • the scented material may comprise a nasal decongestant, such as Vicks® VaporubTM.
  • the scented material may be absorbed or adhered to a solid support and the scent may be subsequently released therefrom. This may be beneficial where the scented material is in liquid form in order to prevent any spillage or leakage. Furthermore, absorbing the scented material onto a solid support increases the surface area exposed to the atmosphere thereby potentially increasing the amount of the scent that is emitted by the scented material.
  • the solid support may be an absorbent or porous material, for example, cotton wool, fabric, wood, felt, sponge, or cork which is capable of absorbing a quantity of the scented material and allowing the scent to be released from the scented material to the surrounding air.
  • the solid support comprises a matrix into which the scented material may be fixed.
  • the matrix may comprise a plastic, silicone, rubber, or foamed material configured to fixedly attach a quantity of the scented material.
  • the scented material may slowly vaporise from the matrix over a period of time to release the scent to the surroundings.
  • plastic may be mixed with the scented material, such as a fragrant oil or resin, during its production and prior to being formed by a method such as moulding or extrusion. Once formed, the scented material fixed to the plastic may emit the scent to the surroundings over a period of time.
  • the scented material may be in the form of a capsule, the scented material encapsulated therewithin.
  • the capsule may be sized and shaped to be received within the scent compartment and is operable to prevent release of the scent from the scented material until desired.
  • the capsule may be made from a frangible material and may be broken when desired to expose the scented material and allowing the scented material to emit the scent to the surroundings.
  • the capsule may comprise two portions each of which may be broken separately in order to expose the scented material to the atmosphere.
  • the scented material may emit the scent over a specified period of time which may correspond to a period of time the user typically consumes the particular beverage within the beverage container.
  • a scented material used in conjunction with a fruit flavoured beverage or with water may emit a fruit scent over a period of time that is longer than one hour while a scented material used in conjunction with a coffee beverage may emit a vanilla scent over a period of time that is less than one hour as the coffee beverage will most likely be consumed more quickly.
  • the scented material may be combined with one or more additional substances that do not contribute to the particular scent or fragrance that is emitted by the scented material, but instead performs other functions.
  • the scented material may be combined with a stabilizer known to those skilled in the art in order to maintain the stability and function of the scented material over a prolonged period of time.
  • the scented material may be combined with a diluent or solvent to modify the strength of the scent emitted by the scented material.
  • the scented material may be combined with a volatile solvent such that as the solvent vaporizes, the solvent vapor will carry a proportion of the scented material.
  • a volatile solvent such as a straight or branched chain alcohol or mixture thereof.
  • the alcohol is ethanol, n-propanol or isopropanol (IPA).
  • the scented material may be selected such that the scent emitted therefrom is similar to the beverage being consumed in order to enhance the flavour of the beverage.
  • a scented material that comprises a lemon oil emitting a lemon scent may be paired with a lemonade beverage.
  • the scented material may be selected such that the scent that is emitted therefrom is different from but complementary to the beverage being consumed.
  • a scented material that emits a vanilla odour may be paired with a coffee beverage.
  • the scented material within the scent compartment may be added, refreshed, replaced or supplemented with scented material from a suitable applicator device, such as dropper bottle or a squeezable container. This may mean that the scent compartment and/or scent holder is reusable.
  • this may also allow a user to control the potency of the scent within the scent compartment, or to mix multiple scented materials together to create a custom scented material.
  • the solid support may be reusable. Additional scented material may be added to the solid support as required, such as by the applicator device described above.
  • FIGS. 1 A-1 H depict a beverage container assembly 12 according to an embodiment which generally includes lid 10 and beverage container 11.
  • lid 10 is releasably attachable to an open end of the beverage container 11 by a threaded connection.
  • the beverage container 11 may include a threaded portion 16 positioned on an upper outer surface near the open end and is configured to engage with a complementary threaded portion 18 on an inner surface on the lower end of lid 10 (see FIG. 1 H). This allows lid 10 to be attached to and detached from the beverage container 11 so the beverage contained within the beverage container 12 can be easily emptied or replenished or so that the beverage container 11 and lid 10 may be cleaned.
  • lid 10 may be releasably attachable to beverage container 11 by any other suitable means such as a clasp or a snap fit or press fit connection.
  • lid 10 may be integrally formed with the beverage container 11.
  • the beverage container 11 may be sized and configured to hold any volume of beverage as is well known and thus may be formed in a wide range of shapes. Additionally, the beverage container may be manufactured from a wide range of materials. The beverage container 11 may also be configured to hold both hot and cold beverages and may be an insulated in order to maintain the temperature of the beverage contained therewithin. In the embodiment shown in FIG. 1A, the beverage container 11 is manufactured from a plastic, such as, but not limited to, polypropylene, polyethylene, polyethylene terephthalate, polycarbonate, or polystyrene. Other materials may also be used, such as glass and metals, for example, stainless steel, etc.
  • Lid 10 may have a generally cylindrically-shaped lower end which may include a number of surface features such as a series of vertically orientated spaced apart ribs 21 which enable the user to grip lid 10 to assist in attaching/detaching lid 10 to/from beverage container 11.
  • Lid 10 is generally shown as narrowing asymmetrically in an upwards direction towards its upper end where a mouthpiece 22 and aroma aperture 24 are positioned.
  • mouthpiece 22 is formed as an integral part of lid 10, but in other embodiments mouthpiece 22 may be provided as a separate part and may be releasably attached to an opening on lid 10, such as by a threaded connection, magnet, snap fit or press fit connection, etc. This may be beneficial when it is desired to manufacture mouthpiece 22 from a different material than lid 10 or to allow mouthpiece 22 to be removed from lid 10 for cleaning.
  • mouthpiece 22 may have a rectangular cross-sectional profile (or any other cross-sectional profile such as circular, cylindrical, elliptical, square, etc.) and in some embodiments may extend generally at an angle less than 90 degrees to the horizontal axis of the beverage container 11 such that when a user grips the beverage container 11 , the mouthpiece is presented in a convenient location for the user to drink as is depicted in FIG. 3 and which will be explained in more detail below.
  • the mouthpiece 22 further includes an outlet 26 for dispensing the beverage from the beverage container 11, the outlet 26 fluidly connected to the interior of the beverage container 11 by a first channel 40 (see FIG. 1 FI) as further discussed below.
  • lid 10 further includes aroma aperture 24 positioned on its upper end.
  • the aroma aperture 24 may be generally rectangular shaped (or it may take the form of any other shape, such as circular, triangular, square, hexagonal, elliptical, etc.) and can receive the scent emitted from the scented material and release the scent to the surroundings, and in particular, to the nasal cavity of the user during use.
  • the aroma aperture 24 may positioned on the outer surface at the upper end of lid 10 such that it is proximal to but spaced apart from outlet 26 by a distance sufficient to allow the scent exiting from the aroma aperture 24 to be proximal to the nasal cavity of the user when the mouthpiece 22 of lid 10 has been inserted into the user’s mouth.
  • lid 10 also includes a scent compartment 28.
  • the scent compartment 28 may be a generally cylindrically-shaped cavity formed within the outer surface of lid 10 and is configured and sized to receive a quantity of the scented material 30 therewithin.
  • the scent compartment 28 may be any suitable shaped cavity, such as rectangular-, square-, hexagonal-, elliptical-shaped, etc.
  • scented material in liquid form as outlined above may be placed directly within the scent compartment 28, in some embodiments it may be beneficial to use a scented material, such as scented material absorbed onto a solid support which can be placed within a scented material holder 32 as shown in FIG. 1G.
  • scented material holder 32 may have a cylindrically-shaped lower portion 34 that is configured and sized so it may be received within the cavity of scent compartment 28.
  • lower portion 34 may be square-, rectangular-, hexagonal-, elliptical-shaped, etc. so that it can be received in a similarly shaped cavity of scent compartment 28.
  • Lower portion 34 may have a hollow interior for receiving and holding a quantity of scented material, alone or adsorbed onto a solid support, therewithin.
  • An opening 36 on one side of scented material holder 32 enables the scented material to be selectively exposed, as will be explained in more detail below.
  • the upper surface of lower portion 34 is generally flush with the outer surface of lid 10 (FIG. 1 F).
  • a grip 38 may project vertically upward from lower portion 34 to allow the user to grip the scented material holder 32 while inserting it into and removing it from scent compartment 28. The grip 38 also allows the user to rotate scented material holder 32 within scent compartment 28.
  • scented material holder 32 may be held within scent compartment 28 by a press fit connection, magnet or by any other suitable means such as by a threaded connection.
  • scented material 30 may be held within scented material holder 32 as opposed to inserting scented material 30 directly within scent compartment 28 for several reasons. For instance, scented material 30 will be considerably easier to remove and will be less likely to get stuck within scent compartment 28 when held within scented material holder 32. This allows a user to quickly remove and replace scented material holder 32, such as when replacing or replenishing the scented material 30. Further, when installed as shown in FIG. 1 F, lower portion 34 seals scent compartment 28, preventing an undesired release of scent from the upper end of scent compartment 28. Turning to FIGS. 2A to 2C, lid 10 is illustrated in greater detail.
  • Opening 26 of mouthpiece 22 may be in fluid communication with the lower end of lid 10 (and therefore the interior of beverage container 11) through a first channel 40, extending generally downwards from outlet 26 to the bottom of lid 10.
  • First channel 40 is operable to convey the beverage within the interior of beverage container 11 to outlet 26 such that a user can receive the beverage orally.
  • the first channel 40 may have a wider diameter near and/or at the bottom of lid 10 than near and/or at outlet 26 in order to accommodate and retain a removable or fixed straw 44 therewithin (FIG. 1A). As is well known in the art, straw 44 enables a user to access the beverage without the need to invert beverage container 11.
  • Scent compartment 28 may be in fluid communication with aroma aperture 24 through a second channel 46, extending generally upwards from a side as shown, or in some embodiments from the bottom, of scent compartment 28.
  • Second channel 46 is operable to convey the scent emitted by the scented material within scent compartment 28 to aroma aperture 24 allowing the scent to exit the aroma aperture 24 to the surroundings.
  • aroma aperture 24 may be configured to receive a cap 48 having a series of openings 50 on its upper surface operable to be adjusted to an open position, partially open position or closed position to enable the scent travelling through the second channel 46 to the aroma aperture 24 to be vented to the surroundings in a controlled manner or to prevent the scent from exiting the aroma aperture and unwanted materials, such as dirt, from entering the second channel
  • Lid 10 may optionally include a third channel 52, extending generally vertically downwards from second channel 46 such that second channel 48 is in fluid communication with the interior of beverage container 11.
  • Third channel 52 is operable to allow a portion of the scent contained within the second channel 46 to be conveyed to the interior of beverage container 11.
  • the scent conveyed by third channel 52 may dissolve or mix with the beverage within the beverage container 11 to modify, complement or enhance the flavour of the beverage.
  • air within beverage container 11 may mix with the conveyed scent and a portion of this mixture may be conveyed with the beverage though the first channel 40 to the oral cavity of the user where it may be perceived retro-nasally by the user.
  • Third channel 52 may be sized to have a smaller diameter than the diameter of the second channel 46 to control the amount of scent that may enter the third channel 52 for conveyance to the interior of the beverage container 11 and the amount of scent that remains in second channel 46 for conveyance to the aroma aperture 24.
  • First channel 40, second channel 46 and third channel 52 may have a generally circular cross-sectional shape, although other cross-sectional shapes, such as rectangular, triangular, hexagonal, or any other regular or irregular cross-sectional shape is possible.
  • scented material holder 32 may have opening 36 on one side (or it may have a plurality of openings 36a as shown in FIG. 2D). If desired, scented material holder 32 may be rotated within scent compartment 28 (by a user engaging and twisting grip 38) such that opening 36 or one of openings 36a is in alignment with second channel 46 allowing the scent released by the scented material 30 to enter second channel 46. In order to prolong the use of scented material 30, scented material holder 32 may be rotated within scent compartment 28 such that opening 36 or 36a is no longer in alignment with second channel 46, preventing release of the scent into second channel 46.
  • FIG. 3 is a schematic diagram depicting the position of beverage container assembly 12 relative to the user 64, according to an embodiment of the present disclosure.
  • mouthpiece 22 is bought into contact with the mouth 54 of the user 64.
  • a beverage from within beverage container 11 is drawn through straw 44 into first channel 40 and exits outlet 26 into the oral cavity 56 of the user 64 such that the user 64 may drink and ingest the beverage.
  • straw 44 is not present and therefore the beverage within the beverage container 11 is drawn into first channel 40.
  • the aroma aperture 24 is positioned such that it is proximal to the nasal vestibule 58 of the user 64. Scent emitted by the scented material 30 within scent compartment 28 may mix with air to form scented air that may travel through second channel 46 to aroma aperture 24. This leads to a concentration of scented air in the region near aroma aperture 24 and nasal vestibule 58. A proportion of this scented air will enter the nasal cavity 60 through nasal vestibule 58. This process may be aided by having the user 64 breathe through nasal vestibule 58 when mouthpiece 22 is in the user’s mouth 54 thereby drawing scented air into nasal cavity 60.
  • Scented air entering nasal cavity 60 may proceed in the direction indicated by arrows 62 where it is detected by olfactory sensory neurons lining the nasal cavity, which gives the user an impression of flavour via neural processing of the sensory information generated by the olfactory sensory neurons.
  • the user may perceive a flavour that is not contained within the beverage (or the user may perceive an enhanced flavour contained within the beverage) such that the taste experience of the user is supplemented, enhanced or modified.
  • valve 150 may be positioned within first channel 40, operable to control the flow of beverage from the interior of beverage container 11 to outlet 26.
  • valve 150 is a ball valve including a rotary ball 152, valve stem 154 and handle 156.
  • rotary ball 152 is actuated by valve stem 154 between an open position and a closed position through rotation of handle 156. In the open position, beverage is permitted to flow from the interior of beverage container 11 , though first channel 40 to outlet 26. This may be beneficial for preventing leakage of the beverage from beverage container 11 when beverage assembly 12 is not in use.
  • valve 150 may be any other suitable valve known to those skilled in the art such as a needle valve, butterfly valve, check valve, gate valve, plug valve or globe valve.
  • a valve such as described above for valve 150 may be positioned within second channel 46 and/or third channel 52 in order to control the flow of scent from scent compartment 28.
  • scent may be prevented from flowing through second channel 46 and exiting aroma aperture 24. This may be beneficial in enabling adjustment of the strength of the scent perceived by the user or to prevent the release of scent when lid 10 is not in use.
  • the amount of scented air flowing from second channel 46 and through third channel 52 may be controlled enabling adjustment of the proportion of scent entering the interior of beverage container 11 versus that exiting aroma aperture 24.
  • lid 110 may also include a second scent compartment 280, which may be positioned on the outer surface of lid 110 and proximal to scent compartment 28. Second scent compartment 280 may be useful for holding an additional scented material holder (not shown) allowing the user to switch between different scents as desired or replacing the scent holder previously installed in scent compartment 28 once the scented material contained in such scented material holder is spent.
  • Lid 10 and beverage container 11 of the present disclosure may be manufactured from any suitable material such as high or low density plastic, wood, metal, stainless steel of any combinations thereof. Plastics may include bioplastics and plastics containing a proportion of recycled plastics.
  • an embodiment disclosed herein relates to a lid for covering an open end of a beverage container, such as lid 10 shown in FIGS. 1A-1H.
  • the lid comprises a mouthpiece positioned on an outer surface of the lid configured for dispensing a beverage from the beverage container, a first channel configured to transport the beverage from the beverage container to the mouthpiece, a rigid scent compartment configured to receive a scented material and an aroma aperture positioned on the outer surface of the lid separated from and proximal to the outlet.
  • the aroma aperture is configured to release a scent emitted from the scented material to the surroundings.
  • the lid further comprises a second channel configured to transport the scent from the scent compartment to the aroma aperture.
  • the lid further comprises a scent holder configured to be received within the scent compartment and operable to hold the scented material (for example as shown in FIG. 2D).
  • the scent holder comprises a disposable cartridge.
  • the scent holder further comprises a lower opening configured to transport the scent to the second channel (for example as shown in FIG. 2k).
  • the lid further comprises a third channel configured to transport a portion of the scent from the second channel to the beverage container (for example as shown in FIG. 4).
  • the first channel comprises a valve operable to control the flow of the beverage within the first channel (for example as shown in FIG. 4).
  • the scented material comprises a scented liquid absorbed onto a solid support.
  • the lid further comprises the scented material comprises a scented liquid.
  • the lid further comprises a second scent container configured to hold a second scented material therewithin.
  • the lid further comprises the lid is manufactured from plastic.
  • the aroma aperture is positioned on the lid such that when the mouthpiece is placed within a user’s mouth, the aroma aperture is proximal to the user’s nasal vestibule (for example as shown in FIG. 3).
  • a beverage container assembly comprising a lid, for example the lid shown in FIGS. 1-4 and a beverage container.
  • a method of modifying, complementing, or enhancing a user’s sense of smell and/or taste of a beverage while consuming the beverage comprises attaching a lid, for example the lid shown in FIGS. 1-4, to an open end of the beverage container comprising the beverage, placing a scented material in the scent compartment and transferring a scent emitted from the scented material to the aroma aperture and to the user’s nasal cavity when the user’s mouth comes into contact with the mouthpiece and the beverage is being dispensed from the mouthpiece (for example as shown in FIG. 4).
  • An embodiment as disclosed herein relates to a lid for covering an open end of a beverage container, for example lid 10 as shown in FIGS. 1A-1H.
  • the lid comprises an elongated mouthpiece positioned on an outer surface of the lid configured for being received in a user’s mouth and for dispensing a beverage from the beverage container and a rigid scent compartment separate from the elongated mouthpiece and configured to receive a scented material therein, the rigid scent compartment having or connecting to an opening to permit a release of scent exterior to the lid.
  • the elongated mouthpiece is in a fixed position relative to the rigid scent compartment, and the elongated mouthpiece extends in a direction away from the rigid scent compartment.
  • the lid further comprises an aroma aperture positioned on the outer surface of the lid separated from and proximal to an outlet of the elongated mouthpiece.
  • the aroma aperture includes the opening.
  • the aroma aperture is configured to release a scent emitted from the scented material to the surroundings.
  • the lid further comprises a second channel connecting the scent compartment to the aroma aperture, the second channel configured to transport the scent from the scent compartment to the aroma aperture.
  • the aroma aperture is interposed between the rigid scent compartment and the elongated mouthpiece, and the elongated mouthpiece extends in a direction away from the aroma aperture (for example as shown in FIG. 2A).
  • the lid further comprises a third channel configured to transport a portion of the scent from the second channel to the beverage container (for example as shown in FIG. 4).
  • the aroma aperture is positioned on the lid such that when the mouthpiece is placed within a user’s mouth, the aroma aperture is proximal to the user’s nasal vestibule (for example as shown in FIG. 3).
  • lid 10 and beverage container 11 or components thereof may be formed as a unitary structure using one or more materials by means of manual fabrication, extrusion, mold injection, casting, 3D printing, CNC fabrication or templating.
  • lid 10 and beverage container 11 or components thereof may be made from plastics, including, but not limited to, a polyester (in particular polyethylene terephthalate, PET, polybutylene terephthalate, PBT, polyethylene naphthalate, PEN, polylactic Acid, PLA, polyhydroxybutyrate and their copolymers), polyamide (in particular PA 6, PA 6.6, PA 6.10, PA 6.12, PA 11, PA 12 and their copolymers), polyethylene (PE) in all its variations, based on density, molecular weight or branching (for example: low, medium or high density, linear or branched, high, ultra-high, low, ultra-low molecular weight and all their combinations), polypropylene, polycarbonate (PC), polystyrene (PS), polymethylmethacrylate (PMMA, including its modifications with comonomers such as methacrylic acid, acrylate, butyl acrylate), acrylonitrile butadiene styrene (ABS)
  • a polyester in particular
  • lid 510 shown in FIGS. 5A to 5C for releasable attachment to a beverage container.
  • lid 510 includes mouthpiece 522 and outlet 526.
  • Outlet 526 is fluidly connected to the bottom end of lid 510 by channel 540 as described above.
  • Lid 510 further includes a scent compartment 528 and scented material holder 532.
  • Scent compartment 528 is configured and operable to receive and hold a scented material therewithin.
  • scent compartment 528 is a cylindrically-shaped cavity, although it may be rectangular-, square-, elliptical-shaped etc. cavity.
  • Scented material holder 532 may have a cylindrically shaped lower portion 534 that is similarly shaped as the cavity of scent compartment 528 so that it may be received within the cavity of scent compartment 528 (FIG. 5B).
  • lower portion 534 may be square-, rectangular-, hexagonal-, elliptical-shaped, etc. so that it can be received in a similarly shaped cavity of scent compartment 528.
  • Lower portion 534 may have a hollow interior for receiving and holding a quantity of scented material, alone or adsorbed onto a solid support, therewithin.
  • Scented material holder 532 may also include a generally circular upper portion 535 that, when lower portion 534 is received in scent compartment 528, abuts the and overlaps upper end of scent compartment 528 (FIG. 5C).
  • Upper portion 535 may allow the user to grip the scented material holder 532 while inserting it into and removing it from scent compartment 528.
  • Scented material holder 532 includes one or more openings such as opening 550 through upper portion 535 that are operable to move between an open position, partially open position and closed position to controllably release a scent from a scented material placed within scent compartment 528 to the surroundings. This may be achieved by any way of any suitable mechanism such as a valve, a slidable cover or hinged lid that selectively covers opening 550.
  • FIG. 6 is a schematic diagram depicting the position of beverage lid 510 relative to a user 64, according to an embodiment of the present disclosure.
  • mouthpiece 522 is bought into contact with the mouth 54 of the user 64.
  • a beverage from within the beverage container (not shown in FIG. 6) is drawn through channel 540 and exits outlet 526 into the oral cavity (not shown in FIG. 6) of the user 64 such that the user 64 may drink and ingest the beverage.
  • the scent compartment 528 and scented material holder 532, if present
  • the scent compartment 528 is positioned such that it is proximal to the nasal vestibule 58 of the user 64.
  • Scent emitted by the scented material within scent compartment 528 may mix with air to form scented air that leads to a concentration of scented air in the region near nasal vestibule 58. A proportion of this scented air will enter the nasal cavity of user 64 through nasal vestibule 58. This process may be aided by having the user 64 breathe through nasal vestibule 58 when mouthpiece 522 is in the user’s mouth 54 thereby drawing scented air into the nasal cavity.
  • scented air entering the nasal cavity 60 may be detected by olfactory sensory neurons lining the nasal cavity, which gives the user an impression of flavour via neural processing of the sensory information generated by the olfactory sensory neurons.
  • the user may perceive a flavour that is not contained within the beverage (or the user may perceive an enhanced flavour contained within the beverage) such that the taste experience of the user is supplemented, enhanced or modified.
  • scent compartment 528 may include one or more cut out portions 529, such that a user may grip scented material holder 532 (or scented material) while inserting it into and removing it from scent compartment 528.
  • cut out portions 529 are generally rectangular in shape, but they may have any other suitable shape.
  • a lid 610 for releasable attachment to a beverage container.
  • Lid 610 may generally be similar to lid 510 and includes mouthpiece 622 and outlet 626.
  • Outlet 626 is fluidly connected to the bottom end of lid 610 by channel 640 similar to as described above for lid 510.
  • Lid 610 also further includes a scent compartment 628 which may be similar to scent compartment 528 described above.
  • Scent compartment may be configured to receive a scented material holder 632 (FIGS. 7C and 7D) which may be similar to scented material holder 532 described above and similarly shaped as the cavity of scent compartment 628 so that it may be received within the scent compartment 628.
  • Scented material holder 632 may include one or more openings on its upper surface, such as opening 650 which may be operable to move between an open position, partially open position and closed position (similar to as described above for openings 550 of scented material holder 532) to controllably release a scent from a scented material placed within scent compartment 628 to the surroundings.
  • mouthpiece 622 and scent compartment 628 may form part of a pivotable unit 666.
  • Pivotable unit 666 is pivotable from a first position shown in FIG. 7A to a second position shown in FIG. 7B.
  • Channel 640 may be divided into a lower portion 640a in the main body 611 of lid 610 and an upper portion 640b in pivotable unit 666.
  • Pivotable unit 666 is operable to control the flow of beverage from the interior of a beverage container that lid 610 is attached to and outlet 626. This may be beneficial for preventing leakage of the beverage from the beverage container when not in use.
  • Pivotable unit 666 may be interconnected to lid 610 through any suitable mechanism that allows pivotable unit 666 to pivot relative to the main body 611 of lid 610, for example a bearing, hinge or pivotable linkage.
  • the mechanism that interconnects pivotable unit 666 to lid 610 may comprise a pair of pins affixed to opposed sides at the lower end of pivotable unit 666.
  • the pins may be received into a groove within the body 611 of lid 610 such that a pivot point is created between pivotable unit 666 and body 611.
  • lid 610 may include a releasable locking mechanism to temporarily fix the position of pivotable unit 666 relative to lid 610.
  • scent compartment 628 may instead be located on body 611 of lid 610 such that scent compartment 628 does not pivot with pivotable unit 666.
  • a beverage container assembly 712 is depicted according to another embodiment, which generally includes lid 710 and beverage container 711.
  • beverage container 711 is generally similar to beverage container 11 described above and lid 710 is releasably attachable to an open end of container 711 such as by a threaded, clasp, snap fit or press fit connection.
  • Lid 710 may include a mouthpiece 722 and an outlet 726.
  • Outlet 726 is fluidly connected to the bottom end of lid 710 by a channel extending through lid 710 (not shown in FIGS.), which may be similar to channel 640 described above for lid 610.
  • Lid 710 further includes a scent compartment 728.
  • Scent compartment 728 is configured and operable to receive and hold a scented material therewithin.
  • scent compartment 728 is a cylindrically-shaped cavity, although it may be rectangular-, square-, elliptical-shaped etc. cavity.
  • Scent compartment 728 may be configured to receive a scented material holder (not shown in FIGS.) which may be similar to scented material holder 532 described above and similarly shaped as the cavity of scent compartment 728 so that it may be received within the scent compartment 728.
  • a lid 810 for releasable attachment to a beverage container.
  • Lid 810 may generally be similar to lid 710 and includes mouthpiece 822 with an outlet 826.
  • Lid 810 further includes a scent compartment 828 configured and operable to receive and hold a scented material therewithin.
  • Scent compartment 828 may be configured to receive a scented material holder (not shown in FIGS.) which may be similar to scented material holder 532 described above and similarly shaped as the cavity of scent compartment 828 so that it may be received within the scent compartment 828.
  • Lid 810 may be adapted to be releasably attached to a beverage container to form a beverage container assembly. In comparison to lid 710, lid 810 is adapted to attach to beverage containers having a wider opening at the open end.
  • FIG. 10 is a schematic diagram depicting the position of a beverage lid 910 relative to a user 64, according to an embodiment of the present disclosure.
  • Lid 910 may generally be similar to lid 810 and includes mouthpiece 922 and outlet 926. Outlet 926 is fluidly connected to the bottom end of lid 910 by a channel (not shown in FIGS.).
  • Lid 910 further includes a scent compartment 928 configured and operable to receive and hold a scented material therewithin. Scent compartment 928 may be configured to receive a scented material holder (not shown in FIGS.) which may be similar to scented material holder 532 described above and similarly shaped as the cavity of scent compartment 928 so that it may be received within the scent compartment 928.
  • mouthpiece 922 is bought into contact with the mouth 54 of the user 64.
  • a beverage from within the beverage container (not shown in FIG. 10) is drawn through the channel in lid 910 and exits outlet 926 into the oral cavity (not shown in FIG. 6) of the user 64 such that the user 64 may drink and ingest the beverage.
  • the scent compartment 928 is positioned such that it is proximal to the nasal vestibule 58 of the user 64. Scent emitted by the scented material within scent compartment 928 may mix with air to form scented air that leads to a concentration of scented air in the region near nasal vestibule 58. A proportion of this scented air will enter the nasal cavity of user 64 through nasal vestibule 58. This process may be aided by having the user 64 breathe through nasal vestibule 58 when mouthpiece 922 is in the user’s mouth 54 thereby drawing scented air into the nasal cavity.
  • an embodiment disclosed herein relates to a lid for covering an open end of a beverage container, for example one of the lids shown in FIGS. 5 to 10.
  • the lid comprises an elongated mouthpiece positioned on an outer surface of the lid configured for being received in a user’s mouth and for dispensing a beverage from the beverage container and a rigid scent compartment separate from the elongated mouthpiece and configured to receive a scented material therein, the rigid scent compartment having or connected to an opening to permit a release of scent exterior to the lid.
  • the elongated mouthpiece is in a fixed position relative to the rigid scent compartment, and the elongated mouthpiece extends in a direction away from the rigid scent compartment.
  • the elongated mouthpiece and rigid scent compartment are positioned on a pivotable unit (for example as shown in FIG. 7A), the pivotable unit configured to pivot from a first position to a second position such that when the pivotable unit is in the first position, the beverage container is in fluid communication with the mouthpiece and when the pivotable unit is in the second position, the beverage container is not in fluid communication with the mouth piece.
  • a pivotable unit for example as shown in FIG. 7A
  • the pivotable unit configured to pivot from a first position to a second position such that when the pivotable unit is in the first position, the beverage container is in fluid communication with the mouthpiece and when the pivotable unit is in the second position, the beverage container is not in fluid communication with the mouth piece.
  • the beverage container when the pivotable unit is in the first position, the beverage container is in fluid communication with the mouthpiece through a first channel (for example as shown in FIG. 7A).
  • the rigid scent compartment is positioned on the lid such that when the mouthpiece is placed within a user’s mouth, the scent compartment is proximal to the user’s nasal vestibule.
  • the rigid scent compartment may further comprise at least one cut out portion (e.g., notch or gap) in a side wall of the rigid scent compartment (for example as shown in FIG. 6).
  • a longitudinal axis of the elongated mouthpiece is at a different angle to a longitudinal axis of the rigid scent compartment.
  • the angle is less than 90 degrees (for example as shown in FIG. 6), e.g., possibly within a range of 25 degrees to 60 degrees. In a specific embodiment, the angle is approximately 45 degrees (e.g., as shown in FIG. 6), but it may be other angles instead, e.g., 30 degrees.
  • the lid further comprises a scent holder configured to be received within the rigid scent compartment and operable to hold the scented material (for example as shown in FIG. 2D).
  • the scent holder comprises a disposable cartridge.
  • the scented material comprises a scented liquid absorbed onto a solid support. In some embodiments, the scented material comprises a scented liquid.
  • the lid further comprises a second rigid scent compartment configured to hold a second scented material therewithin (for example as shown in FIG. 4).
  • the lid is manufactured from plastic.
  • a beverage container assembly comprising a lid as described herein and a beverage container.
  • a method of modifying, complementing, or enhancing a user’s sense of smell and/or taste of a beverage while consuming the beverage comprises attaching the lid of any of the embodiments described herein to an open end of the beverage container comprising the beverage, placing a scented material in the scent compartment and transferring a scent emitted from the scented material to the opening and to the user’s nasal cavity when the user’s mouth comes into contact with the mouthpiece and the beverage is being dispensed from the mouthpiece.
  • Straw 1004 may be any straw suitable for consuming a beverage through and is generally tubular, having a longitudinally extending internal channel therethrough. Straw 1004 may have any profile, such as straight or curved. As is well understood, straw 1004 may be inserted into a suitable beverage container and the beverage may be consumed by a user through the internal channel.
  • Straw 1004 may be, for example, any commercially available straw and may be manufactured from any suitable material such as polypropylene, acrylic, silicone bamboo, metal or paper. In an embodiment, straw 1004 is made from a biodegradable plastic, such as a polylactic acid. Depending on the choice of materials, straw 1000 may be rigid, resilient or deformable.
  • Scent attachment 1002 may be releasably attachable to straw 1004 by way of an attachment mechanism 1006, configured and operable to releasably secure scent attachment 1002 to straw 1004.
  • attachment mechanism 1006 comprises a slot or channel to receive and releasably engage the outer circumference of straw 1004.
  • Attachment mechanism 1006 may have a curved profile that generally corresponds to the outer circumference of straw 1004 and an opening 1007 sized to receive straw 1004 (FIG. 11 E).
  • Attachment mechanism 1006 may be sized to engage the outer circumference of straw 1004 in a snap fit connection such that scent attachment 1002 is held in place on straw 1004.
  • scent attachment 1002 may be releasably attached to straw 1004 by any other suitable attachment mechanism, such as a clasp or clip.
  • the clip is a spring clip.
  • scent attachment 1002 may be fixed to straw 1004, e.g. attached in a way that is not meant to be releasable.
  • scent attachment 1002 may have a generally cuboid shape (or any other suitable shape) with attachment mechanism 1006 at one end. At the opposite end may be scent compartment 1008.
  • the scent compartment 1008 may be generally similar to other scent compartments described above and may be generally cylindrically-shaped cavity formed within scent attachment 1002. Scent compartment 1008 is configured and sized to receive a quantity of a scented material therewithin. In other embodiments, the scent compartment 1008 may be any suitable shaped cavity, such as rectangular-, square-, hexagonal-, elliptical-shaped, etc.
  • the scented material within scent compartment 1008 may be presented in a convenient location such that scent emitted from the scented material is emitted proximal to the nasal cavity of the user when an end of straw 1004 has been inserted into the user’s mouth.
  • the scent may be emitted external to the straw from scent compartment 1008.
  • the scented material may be in liquid form as outlined above and may be placed directly within the scent compartment 1008, in some embodiments it may be beneficial to use a scented material, such as scented material absorbed onto a solid support which can be placed within a scented material holder 1010 as shown in FIGS. 11A-C.
  • scented material holder 1010 may be cylindrically-shaped and is configured and sized so it may be received within the cavity of scent compartment 1008.
  • scented material holder 1010 may be square-, rectangular-, hexagonal-, elliptical-shaped, etc. so that it can be received in a similarly shaped cavity of scent compartment 1008.
  • Scented material holder 1010 may have a hollow interior for receiving and holding a quantity of scented material, alone or adsorbed onto a solid support, therewithin.
  • An opening 1012 at the upper end of scented material holder 1010 enables the scented material to be exposed. Similar to openings 550 of scented material holder 532 described above, opening 1012 may be operable to move between an open position, partially open position and closed position to controllably release a scent from a scented material placed within scent compartment 1008 to the surroundings.
  • Scented material holder 1010 may include one or more openings on its upper surface, such as opening 1012 which may be operable to move between an open position, partially open position and closed position (similar to as described above for openings 550 of scented material holder 532) to controllably release a scent from a scented material placed within scent compartment 1008 to the surroundings.
  • opening 1012 may be operable to move between an open position, partially open position and closed position (similar to as described above for openings 550 of scented material holder 532) to controllably release a scent from a scented material placed within scent compartment 1008 to the surroundings.
  • Scent compartment 1008 may include one or more cut out portions (gaps) 1014, such that a user may grip scented material holder 1010 (or scented material) while inserting it into and removing it from scent compartment 1008. As shown in FIGS. 11 A- 11 F, cut out portions 1014 are generally rectangular in shape, but they may have any other suitable shape.
  • scented material holder 1010 may be held within scent compartment 1108 by a press fit connection, magnet or by any other suitable means such as by a threaded connection.
  • Scent attachment 1002 may be manufactured from any suitable material such as polyester (in particular polyethylene terephthalate, PET, polybutylene terephthalate, PBT, polyethylene naphthalate, PEN, polylactic Acid, PLA, polyhydroxybutyrate and their copolymers), polyamide (in particular PA 6, PA 6.6, PA 6.10, PA 6.12, PA 11, PA 12 and their copolymers), polyethylene (PE) in all its variations, based on density, molecular weight or branching (for example: low, medium or high density, linear or branched, high, ultra-high, low, ultra-low molecular weight and all their combinations), polypropylene, polycarbonate (PC), polystyrene (PS), polymethylmethacrylate (PMMA, including its modifications with comonomers such as methacrylic acid, acrylate, butyl acrylate), acrylonitrile butadiene styrene (ABS), polyvinylchloride, polyether sulfone
  • FIG. 12 is a schematic diagram depicting the position of straw assembly 1000 relative to a user 64, according to an embodiment of the present disclosure.
  • the upper end of straw 1004 is bought into contact with the mouth 54 of the user 64.
  • the lower end of straw 1004 may be immersed in a beverage within a beverage container (not shown in FIG. 12) and beverage is drawn through the opening at the lower end of straw 1004 and exits through the opening at the upper end of straw 1004 and into the oral cavity 64 such that the user 64 may drink and ingest the beverage.
  • FIG. 12 when the upper end of straw 1004 is proximal to mouth
  • scent compartment 1008 is positioned such that it is proximal to the nasal vestibule 1058 of the user 64 (in embodiments where the scented material is within scented material holder 1010, the upper end of scented material holder 1010 is positioned such that it is proximal to the nasal vestibule 1058 of the user 64).
  • the longitudinal axis 1018 of scent compartment 1008 may be orientated away from the longitudinal axis 1016 of attachment mechanism 1006 to place scent compartment 1008 proximal to the nasal cavity of the user when an end of straw 1004 has been inserted into the user’s mouth.
  • the angle Q between longitudinal axis 1018 and longitudinal axis 1016 is within a range of 3 degrees to 60 degrees, e.g., possibly within a range of 5 degrees to 50 degrees, 10 degrees to 45 degrees, 15 degrees to 40 degrees, or 20 degrees to 35 degrees. In a specific embodiment, the angle Q between longitudinal axis 1018 and longitudinal axis 1016 is 27 degrees.
  • Scent emitted by the scented material within scent compartment 1008 may mix with air to form scented air proximal to nasal vestibule 58. A proportion of this scented air will enter the nasal cavity through nasal vestibule 58. This process may be aided by having the user 64 breathe through nasal vestibule 1058 when the upper end of straw 1004 is in the mouth 54 of user 64 thereby drawing scented air into nasal cavity.
  • scented air entering nasal cavity may be detected by olfactory sensory neurons lining the nasal cavity, which gives the user an impression of flavour via neural processing of the sensory information generated by the olfactory sensory neurons.
  • the user may perceive a flavour that is not contained within the beverage (or the user may perceive an enhanced flavour contained within the beverage) such that the taste experience of the user is supplemented, enhanced or modified.
  • scent attachment 1002 When scent attachment 1002 is attached to straw 1004, scent attachment 1002 may be slidably movable along the length of straw 1004, such that scent compartment 1008 may be optimally placed close to the nasal vestibule 1058 of user 64. This may allow user 64 to adjust the amount of scented air being received through nasal vestibule 1058 by sliding scent attachment 1002 up or down straw 1004 to adjust the distance between scent compartment 1008 nasal vestibule 1058, effectively altering the “strengthVconcentration of the scented air perceived by user 64
  • user 64 may still consume the beverage through straw 1004 without receiving scented air from scent compartment by sliding scent attachment 1002 down straw 1004 or by rotating scent attachment 1002 relative to straw 1004, such that scent compartment 1008 is no longer proximal to nasal vestibule 1058.
  • Straw assembly may function similarly to straw assembly 1000 described above and includes a scent attachment 1102, straw 1104, a scent compartment 1108 having cut out portions 1114 and configured to receive scented material holder 1110 having an opening 1112. Scent compartment 1108 and scented material holder 1110 may generally be similar to scent compartment 1008 and scented material holder 1010.
  • scent attachment 1102 and straw 1104 may be integrally formed, thereby acting as a single integrated unit.
  • Scent attachment 1102 may be positioned on straw 1104 such that when the upper end of straw 1104 is proximal to mouth 54 of user 64, scent compartment 1108 is proximal to the nasal vestibule 58 of user 64.
  • Scent attachment 1102 and straw 1104 may be manufactured from any suitable material such as described above for scent attachment 1002.
  • scent attachment 1102 and straw 1104 may be manufactured from a suitable food grade (or food contact) material that is washable, such as stainless steel or silicone.
  • straw assembly 1100 may be a single use item that may be used once and disposed of or recycled. In other embodiments, straw assembly 1100 may a reusable item that may be cleaned after use and reused.
  • Straw assembly 1200 generally includes a scent attachment 1202 and a straw 1204. Straw 1204 may generally be similar to straw 1004 described above. Scent attachment 1202, which may generally be similar to scent attachment 1002 described above, has a generally teardrop shaped profile. Scent attachment 1202 is configured to releasably attach to straw 1204 through attachment mechanism 1206, which engages the outer circumference of straw 1204. Scent attachment 1202 also includes a scent compartment 1208, which may be similar to scent compartment 1008 described above. [00185] In the embodiment illustrated in FIG. 14, the longitudinal axis of scent compartment 1208 may be generally parallel to the longitudinal axis of attachment mechanism 1206.
  • straw assemblies 1000, 1100 and 1200 may from part of a beverage system including a beverage container for holding a beverage therewithin.
  • the beverage system may include a lid with an opening to receive a straw 1004 therethrough such that the lower end of straw 1004 contacts the beverage within the beverage container.
  • an embodiment herein relates to a scent attachment for a straw, for example scent attachment as shown in any of FIGS. 11 to 14.
  • the scent attachment comprises an attachment mechanism configured to attach the scent attachment to the straw and a rigid scent compartment configured to receive a scented material, the scent compartment having an opening to permit a release of scent emitted from the scented material external to the straw.
  • the scent compartment is positioned relative to the scent attachment such that when the straw is placed within a user’s mouth, the opening of the scent compartment is proximal to the user’s nasal vestibule (for example as shown in FIG. 12).
  • the attachment mechanism is configured to releasably attach the scent attachment to the straw (for example as shown in FIG. 11 C).
  • the scent attachment is slidably moveable on the straw.
  • the attachment mechanism is integrally formed with the straw (for example as shown in FIGS. 13A-13E).
  • the rigid scent compartment further comprises at least one cut out portion in a side wall of the rigid scent compartment (for example as shown in FIG. 13E).
  • a longitudinal axis of the straw is at a different angle to a longitudinal axis of the rigid scent compartment when the scent attachment is attached to the straw.
  • the angle is less than 90 degrees (for example as shown in FIG. 12).
  • the scent attachment further comprises a scent holder configured to be received within the rigid scent compartment and operable to hold the scented material (for example as shown in FIG. 11 C).
  • the scent holder comprises a disposable cartridge.
  • the scented material comprises a scented liquid absorbed onto a solid support. In some embodiments, the scented material comprises a scented liquid.
  • a scent attachment 1302 is illustrated according to another embodiment. Scent attachment 1302 may generally be similar to scent attachment 1002 described above but is configured to be releasably attachable to a portion of a beverage container, such as beverage container 1311 (FIG. 15B) to form beverage container assembly 1300. [00195] Scent attachment 1302 may be releasably attachable to the neck portion
  • scent attachment 1002 includes an attachment mechanism 1306 configured and operable to receive and releasably engage the other circumference of neck portion 1313.
  • Attachment mechanism 1306 may include a slot or channel having a curved profile that generally corresponds to the outer circumference of neck portion 1313 and an opening 1307 sized to receive neck portion 1313.
  • Attachment mechanism may be sized such to engage the outer circumference of neck portion 1313 in a snap fit connection such that scent attachment 1302 is held in place on beverage container 1311.
  • Attachment mechanism 1306 may be sized to fit around the neck of a particular beverage container, such as beverage container 1311. In other embodiments, attachment mechanism 1306 may be sized to fit around another portion of a beverage container, such as the main body, spout or a straw. In some embodiments, attachment mechanism 1306 may be configured such that scent attachment 1302 may be attached to a disposable plastic water bottle. [00197] In other embodiments, attachment mechanism 1306 may be any other type of attachment mechanism, such as a clasp. In some embodiments the attachment mechanism may be adjustable, such the scent attachment 1302 may be attached to beverage containers of differing sizes and/or to different portions of the same beverage container.
  • scent attachment 1302 includes a scent compartment 1308, sized a configured to hold a quantity of scented material therewithin.
  • scent compartment 1308 may be configured to receive a scented material holder (not shown in FIGS.), similar to scented material holder 1010.
  • the scented material holder may be configured to be adjustable between an open position, partially open position or a closed position to control the proportion of scent emitted from the scented material exiting the scent compartment 1308.
  • scent compartment 1308 may include one or more cut out portions (gaps) 1314, such that a user may grip a scented material holder (or scented material) while inserting it into and removing it from scent compartment 1308.
  • Cut out portions 1314 may be generally rectangular in shape, or they may have any other suitable shape.
  • FIG. 15B is a schematic diagram depicting the position of beverage container assembly 1300 assembly 1000 relative to a user 64, according to an embodiment of the present disclosure.
  • mouthpiece 1322 is bought into contact with the mouth 54 of the user 64.
  • Mouthpiece 1322 may be in fluid communication with a straw (not shown in FIG. 15B) that is immersed in a beverage within beverage container 1311 and beverage is drawn through the straw and through mouthpiece 1322 and exits through the opening at the upper end of mouthpiece 1322 such that the user 64 may drink and ingest the beverage.
  • scent compartment 1308 is positioned such that it is proximal to the nasal vestibule 58 of the user 64 (in embodiments where the scented material is within a scented material holder, the upper end of the scented material holder is positioned such that it is proximal to the nasal vestibule 58 of the user 64).
  • the longitudinal axis of scent compartment 1308 may be generally parallel to the longitudinal axis of attachment mechanism 1306. In other embodiments, the longitudinal axis of scent compartment 1308 may be orientated differently than the longitudinal axis of attachment mechanism 1306, similar to scent compartment 1008 and attachment mechanism 1006 of scent attachment 1002.
  • Scent emitted by the scented material within scent compartment 1308 may mix with air to form scented air proximal to nasal vestibule 58. A proportion of this scented air will enter the nasal cavity through nasal vestibule 58. This process may be aided by having the user 64 breathe through nasal vestibule 58 when the mouthpiece 1322 is in the mouth 54 of user 64 thereby drawing scented air into the nasal cavity.
  • scented air entering nasal cavity may be detected by olfactory sensory neurons lining the nasal cavity, which gives the user an impression of flavour via neural processing of the sensory information generated by the olfactory sensory neurons.
  • the user may perceive a flavour that is not contained within the beverage (or the user may perceive an enhanced flavour contained within the beverage) such that the taste experience of the user is supplemented, enhanced or modified.
  • an embodiment herein relates to a scent attachment for a beverage container, for example as shown in FIGS. 15A and 15B.
  • the scent attachment comprises an attachment mechanism configured to releasably attach the scent attachment to a portion of the beverage container and a rigid scent compartment configured to receive a scent holder having a scented material.
  • the scent compartment includes a plurality of cut outs (for example as shown in FIG. 15B) that expose a surface area of the scent holder when the scent holder is received in the scent compartment.
  • the scent compartment is positioned relative to the scent attachment such that when an opening of the beverage container is placed within a user’s mouth, the scent compartment is proximal to the user’s nasal vestibule (for example as shown in FIG. 15B).
  • the attachment mechanism releasably attaches the scent attachment to a neck portion of a beverage container.
  • scent attachment further comprises a scent holder configured to be received within the rigid scent compartment and operable to hold the scented material.
  • the scent holder is configured to be adjustable between an open position and a closed position to controllably release a scent emitted from the scented material to the surroundings.
  • the scent holder comprises a disposable cartridge.
  • the scented material comprises a scented liquid absorbed onto a solid support.
  • the scented material comprises a scented liquid.
  • kits may include a lid for a beverage container according to the present disclosure and one or more scent holders configured to be used with the lid as described herein.
  • the kit may also include a beverage container that is compatible with the lid.
  • the scent holder may be pre-loaded with a quantity of scented material.
  • the kit may not include a scented material within the scent holder such that a user can select and load one or more scented materials of their choosing.
  • a kit may include a straw and a scent attachment, possibly also including a scented material (which may be provided in a scent holder).
  • the scented material holder (such as scented material holder 32) may be a disposable item, such as a disposable cartridge that may only be used once.
  • the scented material within the scented material holder may not be removable from the scented material holder and both the scented material and scented material holder may be discarded when desired, such as when the scent has been exhausted from the scented material.
  • the kit may include a suitable applicator device such as dropper bottle or a squeezable container to put scented material in the scent holder or scent compartment.
  • the applicator device may be an empty container or may be pre filled with a scented material.
  • an embodiment as disclosed herein relates to a disposable scent holder for removable insertion into a scent compartment.
  • the disposable scent holder comprises a chamber for holding scented material, along with scented material held within the chamber.
  • the scent holder may include one or more holes for releasing scented material.
  • the scent holder may include a movable component operable to be manually moved between a closed and open position. The user may be able to move the moveable component back and forth between the closed and open position. In some embodiments, there may be a closed, partially open, and fully open position.
  • the user is able to move the movable component even when the disposable scent holder is inserted into the scent compartment.
  • the movable component controllably releases a scent from the chamber.

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  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Closures For Containers (AREA)

Abstract

La présente invention concerne de manière générale des dispositifs de distribution de parfum. Plus spécifiquement, la présente invention concerne des dispositifs de distribution de parfum destinés à être utilisés avec des récipients pour boisson ou des pailles à boire. Les dispositifs de distribution de parfum comprennent un compartiment de parfum pour recevoir un matériau parfumé, et pouvant servir à distribuer un parfum émis à partir du matériau parfumé, libérant le parfum dans l'environnement.
PCT/CA2022/051088 2021-07-13 2022-07-12 Dispositif de distribution de parfum WO2023283733A1 (fr)

Applications Claiming Priority (2)

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US202163221214P 2021-07-13 2021-07-13
US63/221,214 2021-07-13

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190367230A1 (en) * 2018-05-31 2019-12-05 Szent Co. Scent delivery and preservation systems and methods for beverage containers
US20200178712A1 (en) * 2017-07-20 2020-06-11 Ten-Ace Gmbh Drinking device
US20200361679A1 (en) * 2017-11-24 2020-11-19 Societe Des Produits Nestle S.A. Attachment for a beverage container
US20210039845A1 (en) * 2018-01-26 2021-02-11 Strix (Usa), Inc. Liquid container lid and apparatus and methods of use

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20200178712A1 (en) * 2017-07-20 2020-06-11 Ten-Ace Gmbh Drinking device
US20200361679A1 (en) * 2017-11-24 2020-11-19 Societe Des Produits Nestle S.A. Attachment for a beverage container
US20210039845A1 (en) * 2018-01-26 2021-02-11 Strix (Usa), Inc. Liquid container lid and apparatus and methods of use
US20190367230A1 (en) * 2018-05-31 2019-12-05 Szent Co. Scent delivery and preservation systems and methods for beverage containers

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