Note: Descriptions are shown in the official language in which they were submitted.
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Specification:
General Character of the Class of Articles to which the Innovation Applies
This innovation relates "container closures that incorporate aroma" and/or a p~ç1~Aging process
that incorporates aroma using existing conlainer closures. "Container" refers to packages intçnded to
fs~cilit~ste direct human consumption of foods and beverages (i.e., end-use). For example, juice bottles
that persons drink directly from or jam jars used directly by consumers to serve the jam. The innovation
could be applied to intermediary shipping containers but, would not serve any practical purpose in this
capacity. For clarity and simplificafion~ fhink of containers as either a personal size beverage bottle
with a threadedplasfic closure or a fypicaljar of jam wifh a mefal lid.
Processes and Materials Tnt~n~ed to be Improved
Fxi.c~ting materials and processes used in container closure mAnllfActllring and the processing of
food and beverage do not intentionally add aromas. The idea is to intentionally add aromas to an end-
user's food and beverage containers. The vicinity of a containers's 'mouth' and/or closure device is
scented and functions to stimul~te sensations: physiological smell and 'psychological' taste. Aromas are
added external to the food or beverage's ingredients; they are included during the mAmlf~ctllring ofthe
closure or during the pacl~Agin~ process. For example, while mAnllfAch1ring a plastic lid, the interior could
be coated with an aroma; or while processing, a standard plastic lid could be subjected to a soaking in
citronella and thus, attain the aroma of lemons. The improvement suggested by the petition is
dictin~ hed by the fact that aromas are added during the container's processing or closure's
mAnufActuring rather than to the food/ beverage itself.
The Means of Improving the Processes and Materials
The Petitioner does not claim engineering expertise; the petitioner can only make suggestions of
how to implement the improved process and materials used in containers. The mechanical and chemical
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~ngineering involved in sc~onting bottles can be ele"l~"laly or advanced. An example of a simple
processing change, introducing a lemon aroma merely requires an additional stage in which the rubber
seals are soaked in an vat of lemon juice prior to being added to the plastic cap. The petition in~ludes the
addition of aromas to the interior of a closure (e.g., coating the interior of a closure); to additions to a
closure (e.g., the rubber seal that accompanies a plastic lid); and, any aroma çmitting medium added in
the immedi~te vicinity of the cap (e.g., an "aroma store" placed between the lid and its rubber seal). The
petition focuses on the immetli~te vicinity ofthe a containers's cap.
The aroma embodied in the container can be preserved by the simple fact that container is sealed
air tight. Thus, the long-term storage of aromas is not an major issue because they are contained (by
nature of a containers's air-tight cap). The aroma is released / stim~ ted upon opening the container.
For example, spinning-offa threaded cap will necess~rily cause friction which could be a means of
'stimlll~ting~ an aroma; pressurized bottles will expel air which is endowed with an aroma; bottle caps
will produce an aroma simply because of the improved m~nuf~cturing / processing process whereby
aroma is stored in the cap / washer.
Best Way to Put the Innovation to Use
Adding aromas is best suited to foods and beverages that are associated (favourably) with an
aroma. The innovation is a value-added idea to improve existing products. Ideally, the mechanical and
chemical ~nP~ e~ hlg involved is basic and inexpensive. The marginal improvements to the product
should exceed the ~"~rginal cost increases.
A unique benefit of adding aromas to container closure and/or the p~ ging process is that the
beverage is unaltered yet, a positive sensory stimulus is added. In the case of bottled water or pure fruit
juices the 'ingredients' cannot be tampered with. In order to improve and di~ere,lliate such beverages
ulterior means - like aromatic bottles - are necess~ry. Techniques to add aromas to beverages is
applicable to all beverages: one more sense to involve (heighten) during the sensation of drinking a
beverage.
Take the case of adding aromas to bottled water as an example of this patent's applications: The
addition of aromas ~Yp~n-ls product-offering and potential markets. Potential consumers of bottled
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water may be interested in so...el~ g more than just water. In this case, such a consumer can still get the
healthy zero-calorie water and satisfy their need for so~ hh-g 'more'. Congruent with the marketing
image of bottled waters, aromas can be simple, natural, and healthy. If nothing else, consumers could
use aromas to create an an,bial ce. Drinking a beverage in an unpleasant environment (subway, car
exhaust) would be a more satisfying and enjoyable experience if a pleasant aroma could mask the
unple~ntness.
In some in~t~nees the aroma additions would be surreptitious. Some beverages can be improved
without necessarily advertising that the product has changed. "Pure bottled water" must advertise the
inclusion of an aroma (e.g., wild berries, green apple, citron). Marketing cases will differ. Jam jars need
not 'explain' why the fruityjam smells so fresh.
