Aroma information presentation device and method

Abstract

To provide an aroma information presentation device and method which, through an approach to the user's olfactory sense, can alter perceived taste and flavor of a beverage so as to enhance perceived sweetness and increase satisfaction of taste.SOLUTION: An aroma information presentation device comprises a main body 2, an aroma unit 3, a Y-shaped straw 6, and a lidded cup 7. The main body 2 is provided with an air pressure pump 4. The aroma unit 3 accommodates an aroma cotton 5 and is attached to the main body 2 so as to cover the air pressure pump 4. The lidded cup 7 includes a cup 7a and a lid 7b. Driving the air pressure pump 4 causes air 8a to be taken in from above the aroma unit 3, so that aroma-laden air 8b is ejected downward. Through the internal space formed by the aroma unit 3, the lid 7b, and the Y-shaped straw 6, both the aroma-laden air 8b, containing the aroma absorbed in the aroma cotton 5, and the beverage 9 can be simultaneously delivered into the drinker's mouth, thereby realizing presentation of in-mouth aroma.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a technique for changing the taste of a beverage by controlling the aroma in the mouth when the beverage is drunk. [Background technology]

[0002] Sugar-sweetened beverages (SSBs) are a major source of added sugar in our diets. Increasing consumption patterns, particularly in low- and middle-income countries, have led to increased availability of these beverages due to urbanization and economic development, resulting in increased SSB intake in many countries. Furthermore, habitual SSB intake increases the risk of obesity, diabetes, and cardiovascular diseases, making efforts to reduce SSB intake necessary. Several strategies have been proposed to address the issue of SSB intake. While these approaches can temporarily reduce SSB intake, low-sugar or no-sugar beverages are often perceived as lacking in flavor. As a result, the habit of choosing low-sugar beverages is often short-lived, and people often revert to their usual sugary beverage habits.

[0003] It is said that 75-95% of human taste is influenced by scent, and smell generally accounts for the majority of what we perceive as "taste." This means that it may be possible to change people's sense of taste by controlling scent. Therefore, the inventors have focused on the fact that aroma accounts for a large part of what we perceive as "taste," and have already proposed a mug-shaped olfactory device that amplifies the perceived sweetness by presenting a sweet aroma when drinking a beverage (see Non-Patent Document 1). While this device has succeeded in amplifying the sweetness of coffee perceived through aroma, it has not yet achieved an improvement in taste satisfaction.

[0004] Also known is a beverage container equipped with a liquid container and a flavoring unit (see Patent Document 1). This has a flavoring unit attached to the lid, and when the user sucks on the spout, the beverage and flavored air are delivered to the mouth. This creates an olfactory illusion, making the user feel as if they are drinking a liquid with a corresponding flavor. However, the container in Patent Document 1 only allows the user to drink cold beverages, and the amount of flavoring that enters the mouth cannot be adjusted, making it difficult to adjust the flavor to one's preference.

[0005] Also, an olfactory device that sprays scent cartridges and scents is known (see Patent Document 2). This device proposes a scent cartridge, has six scent cartridges, and sprays the scent by adjusting the flow rate of an air pressure pump, but has the problem that it requires a dedicated scent cartridge and cannot be used for beverages.

[0006] Also known is a virtual cocktail glass that pairs taste, smell, and color (see Non-Patent Document 2). This is a beverage device that provides a multi-sensory flavor experience to the user through digital intervention: electrical stimulation at the rim of the cocktail glass, aromas near the nose, and RGB light illuminating the beverage. However, it has problems in that the aroma can only be presented at the tip of the nose, and the device is too large for everyday use. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] DE-U1-202016004961 [Patent Document 2] Patent Publication No. 2021-069975 [Non-patent literature]

[0008] [Non-Patent Document 1] D. Mayumi et al., “Aromug: Mug-type Olfactory Interface to Assist in Reducing Sugar Intake”, The 5th International Workshop on Computing for Well-Being (WellComp 22), pp.183-187, 2022-9-15. [Non-patent document 2] N. Ranasinghe et al., “Vocktail: A Virtual Cocktail for Pairing Digital Taste, Smell, and Color Sensations”, MM17: Proceedings of the 25th ACM international conference on Multimedia, pp. 1139-1147, 2017-10. Summary of the Invention [Problem to be solved by the invention]

[0009] Thus, to solve the problem of excessive sugar, it is necessary to reduce sugar intake, but the reality is that there is no method to naturally reduce sugar intake, and new solutions are needed to reduce people's sugar intake from daily beverages. Furthermore, conventional technologies have problems such as not being able to adjust the amount of flavor or not being available in sizes that can be used in daily life.

[0010] In light of this situation, the present invention aims to provide an aroma information presentation device and method that can change the taste and flavor of a beverage perceived by the user by approaching their sense of smell, thereby amplifying the perceived sweetness of the taste and improving taste satisfaction. [Means for solving the problem]

[0011] Humans have two nasal pathways: "orthonasal smell," which comes from the tip of the nose, and "retronasal smell," which comes from inside the mouth and passes through the nose. It is known that olfactory information from nasal smell and retronasal smell is processed differently in the brain. In particular, retronasal smell, which contributes to the flavor of food and drink, is known to be strongly related to taste. The inventors have come to the realization that conventional techniques are insufficient to induce changes in taste, since they only present aromas at the nose and fail to present aromas in the mouth, and have thus completed the present invention.

[0012] In other words, the aroma information presentation device of the present invention is a device used for drinking liquid contained in a cup, and is equipped with a fragrance-carrying member that carries a fragrance, an injection means for injecting gas containing the fragrance, and an air-liquid induction means for simultaneously delivering the gas and liquid into the drinker's mouth. By simultaneously delivering gas and liquid to the drinker's mouth, a mouth aroma can be effectively presented, stimulating a change in taste. A wide range of flavors used in foods can be used as flavorings. A wide range of liquids and fluids used in beverages can be used as liquids. The gas-liquid guide means includes a wide range of configurations that simultaneously deliver gas and liquid to the drinker's mouth, and the flow paths to the spout may be integrated, or the gas and liquid may be delivered via separate flow paths to the spout.

[0013] The aroma information presentation device of the present invention preferably further comprises a pressure control means for controlling the gas injection pressure. By providing the pressure control means, the injection pressure can be adjusted, enabling the presentation of oral aromas tailored to the user's behavior and preferences.

[0014] The aroma information presentation device of the present invention preferably further comprises a motion detection means for detecting the drinking action of the drinker, and the pressure control means controls the gas injection pressure based on the detected drinking action. By providing the motion detection means, it is possible to effectively present oral aromas tailored to the user's behavior and preferences without requiring active operation by the user.

[0015] In the aroma information presentation device of the present invention, the gas-liquid guide means is preferably an internal space formed by connecting a branched straw, one end of which is branched into two, to the spray means. By connecting the branched straw to the spray means, the gas and liquid can be easily delivered to the user's mouth, effectively presenting aromas in the mouth and achieving a change in taste.

[0016] In the aroma information presentation device of the present invention, the gas-liquid guiding means may be an internal space formed by a lid attached to the cup and having an opening connected to the spraying means. This allows for the presentation of an in-mouth aroma and a change in taste with a relatively simple configuration. In such a case, it is preferable that the lid be attached in close contact with the cup to enhance the effect of guiding the gas and liquid into the mouth.

[0017] In the aroma information presentation device of the present invention, the gas-liquid guide means may be configured to connect the spout-side opening of the straw to the spout-side opening of a tube connected to the spray means, thereby enabling the presentation of aromas in the mouth and achieving a change in taste without using a branched straw.

[0018] In the aroma information presentation device of the present invention, the spraying means preferably includes an air pressure pump, a drive circuit, and a boost circuit, which allows for the effective presentation of oral aromas tailored to the user's preferences, etc., with a relatively compact configuration.

[0019] In the aroma information presentation device of the present invention, the action detection means preferably detects the drinking action of the drinker based on at least one of acceleration and angular velocity. This allows the user's drinking action to be detected with high accuracy. An IMU (Inertial Measurement Unit) sensor having an angular velocity (gyro) sensor and an acceleration sensor is preferably used as the action detection means.

[0020] In the aroma information presentation device of the present invention, the aroma-carrying member may include a mechanism for switching between multiple aroma-carrying members, thereby enabling a variety of aromas to be presented as oral aromas according to the user's preferences, allowing the user to enjoy a variety of tastes.

[0021] In the scent information presentation device of the present invention, the spraying means may be operated by a switch operation, which allows for a change in taste to be achieved with a simple mechanism.

[0022] The aroma information presentation method of the present invention is a method for drinking a liquid contained in a cup having a fragrance-carrying member carrying a fragrance, and includes an injection step of injecting gas containing the fragrance carried in the fragrance-carrying member, and an air-liquid induction step of simultaneously delivering the gas and liquid into the mouth of the drinker. [Effects of the Invention]

[0023] The aroma information presentation device and method of the present invention have the effect of changing the taste and flavor of a beverage perceived by a user by stimulating the user's sense of smell, particularly amplifying the perceived sweetness and improving taste satisfaction. Furthermore, the user can adjust the degree of amplification and type of sweetness perceived to suit their preferences. [Brief explanation of the drawings]

[0024] [Figure 1] Functional block diagram of the aroma information presentation device according to the first embodiment [Figure 2] Configuration image of the scent information presentation device of Example 1 [Figure 3] Flow diagram of the scent information presentation method of Example 1 [Figure 4] Aroma unit installation instructions [Figure 5] Installation diagram of the device body [Figure 6] Y-shaped straw installation instructions [Figure 7] 1 is an explanatory diagram of a beverage container according to a first embodiment of the present invention; [Figure 8] Assembly flow diagram of the scent information presentation device of Example 1 [Figure 9] Drinking action detection image [Figure 10] Evaluation results of the scent information presentation device of Example 1 [Figure 11] Evaluation results for the orange scent of the scent information presentation device of Example 1 [Figure 12] Evaluation results of the pineapple scent using the scent information presentation device of Example 1 [Figure 13] Schematic diagram of the scent information presentation device of Example 2 [Figure 14] Illustrative diagram of a beverage container according to a second embodiment [Figure 15] Evaluation results of the scent information presentation device of Example 2 [Figure 16] Evaluation results for the orange scent of the scent information presentation device of Example 2 [Figure 17] Evaluation results of the aroma information presentation device of Example 2 regarding the aroma of pineapple [Figure 18] Sweetness evaluation results [Figure 19] Schematic diagram of the scent information presentation device of Example 3 [Figure 20] Image of straw in Example 4 [Figure 21] Illustrative diagram of the scent switching mechanism of Example 5 DETAILED DESCRIPTION OF THE INVENTION

[0025] An example of an embodiment of the present invention will be described in detail below with reference to the drawings. Note that the scope of the present invention is not limited to the following examples and illustrated examples, and many modifications and variations are possible. [Example]

[0026] Figure 1 shows a functional block diagram of the aroma information presentation device of Example 1. As shown in Figure 1, the aroma information presentation device 1 is a device that realizes an in-mouth aroma, and includes a fragrance-carrying member 50, a spraying means 40, a gas-liquid guiding means 60, an action detection means 21, and a pressure control means 22. The fragrance-carrying member 50 carries a fragrance. The spraying means 40 sprays gas containing the fragrance. The gas-liquid guiding means 60 delivers the gas and liquid simultaneously into the mouth of the drinker. The action detection means 21 detects the drinking action of the drinker. The pressure control means 22 controls the spray pressure of the gas.

[0027] Fig. 2 shows a schematic diagram of the aroma information presentation device of Example 1. As shown in Fig. 2, the aroma information presentation device 1 is composed of a device main body 2, an aroma unit 3, a Y-shaped straw 6, and a cup 7 with a lid. The device main body 2 is provided with an air pressure pump 4, and also with a drive circuit, a boost circuit, and an IMU sensor (not shown) for driving the air pressure pump 4. The IMU sensor has an angular velocity (gyro) sensor and an acceleration sensor, and functions as motion detection means 21. The air pressure pump 4, drive circuit, and boost circuit function as ejection means 40. The drive circuit and boost circuit also function as pressure control means 22. The air pressure pump 4 that sprays the fragrance is a device that sucks air in from one side and expels it from the other side. The air pressure pump uses the principle of a piezoelectric (piezo) diaphragm pump, for example, and by utilizing ultrasonic vibrations, it achieves high pressure and flow rate in a small, thin configuration.

[0028] The scent unit 3 contains scented cotton 5 and is attached to the device main body 2 so as to cover the air pressure pump 4. The scented cotton 5 corresponds to the fragrance-carrying member 50. The scented cotton 5 is cotton that has been soaked with a scent, and a wide range of flavors used in food can be used as the fragrance to be soaked in. In this embodiment, aroma oil is used as the fragrance to be soaked in.

[0029] The cup with lid 7 is composed of a cup 7a and a lid 7b, and is primarily intended for cold drinks, but can accommodate a wide variety of beverages. FIG. 7 is an explanatory diagram of the beverage container of Example 1, with (1) showing a plan view and (2) showing a front view. As shown in FIG. 7(1), the lid 7b has two holes (71, 72) for inserting a Y-shaped straw 6. As shown in FIG. 7(2), the lid 7b has a structure that allows the rear edge of the lid 7b to fit over the upper edge of the cup 7a and be fixed to the cup 7a. In this example, carbonated water is contained as the beverage 9 in the cup 7a. The Y-shaped straw 6 is a branched straw with three openings (6a to 6c) and constitutes the gas-liquid guiding means 60. Specifically, the opening 6a is connected to the air pressure pump 4, and the internal space formed by the scent unit 3, the lid 7b, and the Y-shaped straw 6 functions as the gas-liquid guiding means 60. The cup 7a, lid 7b and Y-shaped straw 6 are replaceable, allowing for hygienic use.

[0030] As shown in Figure 2, air pressure pump 4 is driven to take in air 8a from above fragrance unit 3 and spray scented air 8b containing the scent downward. The internal space formed by fragrance unit 3, lid 7b, and Y-shaped straw 6 functions as gas-liquid guide means 60, allowing scented air 8b containing the scent permeated into scented cotton 5 and beverage 9 to be delivered simultaneously to the drinker's mouth, thereby realizing the presentation of a mouth-scented aroma.

[0031] Here, a specific configuration and assembly method of the scent information presentation device of this embodiment will be described. Figure 8 shows an assembly flow diagram of the scent information presentation device of this embodiment. First, scented cotton 5 is placed in the scent unit 3 (step S11). Figure 4 is an explanatory diagram of how to attach the scent unit to the device body, with (1) showing a front view and (2) showing a plan view. As shown in Figure 4 (1) or (2), first, scented cotton 5 is placed in the scent unit 3. The placement method may involve inserting it from below, or providing a lid on the top of the scent unit 3 and removing the lid and attaching it from above, or inserting it from the side of the scent unit 3. A hole 31 is formed in the top of the scent unit 3, which functions as an air intake.

[0032] Next, the scent unit 3 containing scented cotton 5 is attached to the device main body 2 (step S12). The device main body 2 is provided with an air pressure pump 4. Although not shown, the left end of the scent unit 3 is open, forming an internal space capable of accommodating the air pressure pump 4. The scent unit 3 is then slid from the side of the device main body 2 and attached so as to cover the air pressure pump 4. The area where the device main body 2 and the scent unit 3 slide together is provided with uneven portions (not shown), allowing for smooth attachment. In this embodiment, as shown in FIG. 4(1), the scented cotton 5 is placed above the air pressure pump 4, but the scented cotton 5 may also be placed below the air pressure pump 4.

[0033] Then, after the fragrance unit 3 is attached to the device main body 2, the device main body 2 is attached to the lid 7b (step S13). Figure 5 is an explanatory diagram of the attachment of the device main body to the lid, where (1) is a front view and (2) is a plan view. As shown in Figures 5(1) and 5(2), the device main body 2 with the fragrance unit 3 attached is attached so that it fits along the surface shape of the lid 7b. An adhesive member may be provided at the contact point between the device main body 2 and the lid 7b for stable attachment. The device main body 2 has a roughly semi-cylindrical shape when the fragrance unit 3 is attached. By attaching the device main body 2 to the top of the lid 7b, the circuit for driving the air pressure pump 4 can be made compact. This makes the entire device compact, lightweight, and unobtrusive when drinking.

[0034] After the device body 2 is attached to the lid, the Y-shaped straw 6 is inserted into two holes (71, 72) provided in the lid 7b and then attached to the device body 2 (step S14). Note that the device body 2 may be attached to the lid 7b after the Y-shaped straw 6 is inserted into the lid 7b. 6A and 6B are explanatory diagrams of how to attach the Y-shaped straw to the device body and lid, with (1) showing a front view and (2) showing a plan view. As shown in Fig. 6A, the opening 6a of the Y-shaped straw 6 is inserted into the hole 71, and the opening 6c is inserted into the hole 72. Then, as shown in Fig. 6B, the lid 7b is attached from above the cup 7a containing the beverage 9 (step S15). As shown in FIG. 7, the holes (71, 72) are formed in an oval shape, so that when the Y-shaped straw 6 is attached at an angle to the lid 7b as shown in FIG. 6(2), almost no gap is formed between the holes (71, 72) and the Y-shaped straw 6. Furthermore, almost no gap is formed between the scent unit 3 and the lid 7b. This structure allows the sprayed scented air 8b to be effectively delivered to the mouth. The contact area between the scent unit 3 and the lid 7b may be tightly sealed, preventing air from leaking from anywhere other than the hole 71.

[0035] FIG. 3 shows a flow diagram of the aroma information presentation method of this embodiment. As shown in FIG. 3, first, it is determined whether the start of a drinking action has been detected (step S01). When using the aroma information presentation device 1, a user (not shown) performs an action such as lifting the lidded cup 7. This action is detected by the action detection means 21 to detect the start of the drinking action. Once the start of the drinking action is detected, the gas spray pressure is then adjusted in accordance with the drinking action (step S02). Specifically, the gas spray pressure is adjusted by the pressure control means 22 in accordance with the drinking action detected by the action detection means 21. Gas containing a fragrance is sprayed at a spray pressure in accordance with the drinking action (step S03: spray step).

[0036] FIG. 9 shows an image of how drinking behavior is detected. As shown in FIG. 9, the angular velocity sensor and acceleration sensor included in the IMU sensor detect each behavior, such as lifting the cup (Lift), drinking time (Drinking Time), and putting the cup down (Release), and when it is determined that drinking is occurring, fragrance spraying begins. Alternatively, fragrance spraying may begin a predetermined time after the lifting of the cup is detected, but before drinking is detected. In such a case, fragrance spraying may be increased when it is determined that drinking is occurring. It is also possible to increase or decrease the amount of spray based on the angle of the cup during drinking, etc. Also, a means for detecting the suction pressure of the drinker may be further provided and used to adjust the spray pressure.

[0037] As shown in Figure 3, the gas and liquid sprayed in step S03 are simultaneously guided into the drinker's mouth (step S04: gas-liquid guidance step). Specifically, the internal space formed by the scent unit 3, lid 7b, and Y-shaped straw 6 functions as a gas-liquid guidance means 60, whereby scented air 8b containing the scent permeated into the scented cotton 5 and beverage 9 are guided together inside the Y-shaped straw 6 to the opening 6c and delivered simultaneously into the drinker's mouth. This effectively achieves the presentation of a mouth aroma.

[0038] When the action detection means 21 detects the end of the drinking action (step S05), the spraying means 4 stops spraying the gas containing the flavoring (step S06). This makes it possible to present the mouth aroma as needed unconsciously without the need for user operation.

[0039] (Sensory evaluation experiment of a scent information presentation device) A sensory sensory evaluation experiment was conducted to investigate the influence of various flavors on taste using the aroma information presentation device 1 of Example 1. A questionnaire was also conducted to evaluate the tastes realized by the aroma information presentation device 1 of Example 1 and various flavors. The number of subjects was 20, and the subjects were in their 20s (average age 23.5 years old). The subjects were in good health (no symptoms such as colds or fever), and their senses of taste and smell were normal when the experiment was conducted. Since the air pressure pump 4 has the characteristic that the output pressure changes depending on the input voltage, the input voltage to the air pressure pump 4 of the scent information presentation device 1 was set to 15 V, and the experiment was conducted at an air pressure of approximately 1.6 kPa. This air pressure is just enough to give off a faint scent at a distance of about 30 cm from the device.

[0040] First, an overview of the experiment will be described. The aroma information presentation device 1 of Example 1 is primarily suitable for use with cold drinks. In this experiment, unscented carbonated water was used as the beverage 9. Of the 10 odors that humans can detect, orange and pineapple were selected from the citrus group, which is known to pair well with carbonated water. To prevent bias due to the order in which the devices were used, two experimental patterns were prepared, each with a different order. To prevent bias due to the aroma, subjects rested for 5 minutes between each stimulation before drinking water. After each trial, subjects completed a questionnaire about the tasting. The questionnaire used a 9-point hedonic test. Subjects were also asked to rate their perceived taste satisfaction, sweetness, taste preference, and specific sweetness. For the specific sweetness evaluation, 10 cups of sugar water with different sugar contents were placed in front of the subjects, and they were asked to select the one that most closely resembled the sweetness they perceived when drinking. For the 10 different sugar waters, "1" was water without sugar, and "9" was sugar water with the same sugar content as a regular carbonated drink (11.3g / 100ml). The rest were prepared in equal portions. "10" was prepared so that participants could choose if they felt it was sweeter than a regular carbonated drink. This allowed us to compare the sweetness of the taste perceived when using the aroma information presentation device 1 with the actual amount of sugar.

[0041] First, the results of the scents (orange, pineapple) used in this experiment were integrated and evaluated. Next, to compare the taste evaluations based on scent, the scents (orange, pineapple) used in the experiment were evaluated separately.

[0042] (Overall evaluation results of the scent information presentation device) Figure 10 shows the evaluation results of the aroma information presentation device of Example 1. In the taste evaluation using the aroma information presentation device 1, a tendency for the ratings to be higher in the categories of taste satisfaction and sweetness was observed compared to when no aroma was added. In particular, with regard to sweetness, it was confirmed that presenting a mouth aroma to tasteless carbonated water significantly amplified the perceived sweetness. In other words, it was demonstrated that the straw-type aroma information presentation device 1 can realize a mouth aroma and enhance the user's drinking experience. Furthermore, it was found that many users felt that the straw-type aroma information presentation device 1 produced a greater change in taste than the cup-type aroma information presentation device 1a of Example 2, which will be described later. Some of the test subjects commented, "Because the beverage (used with the straw-type aroma information presentation device 1) was carbonated, I felt the change in taste more strongly." Another person responded, "I felt that the straw resulted in a greater change in taste because the aroma entered the mouth more efficiently." In other words, it was confirmed from the comments of the subjects that with the straw-type aroma information presentation device 1, the aroma is delivered directly to the mouth, making it easier to sense changes in taste.

[0043] Next, we quantitatively compared each evaluation item with and without aroma using the Wilcoxon signed-rank test, which is used as a significance test when two pairs of samples are paired. The test results for each evaluation item are shown in Table 1 below. As a result of the test, significant differences were observed in the evaluation items of taste satisfaction and sweetness of the taste when using the straw-shaped aroma information presentation device 1.

[0044] [Table 1]

[0045] (Orange scent evaluation results) Next, to investigate the effect of different scents on taste, evaluations were conducted separately for the scents of orange and pineapple. Figure 11 shows the evaluation results for the orange scent of the scent information presentation device of Example 1. As shown in Figure 11, with the straw-type scent information presentation device 1, similar to the overall analysis results shown in Figure 10, it was confirmed that the ratings for taste satisfaction and sweetness tended to be higher than when no scent was added. Furthermore, the standard deviation results for taste satisfaction and taste preference confirmed a tendency for the ratings to be higher with less dispersion. In particular, with regard to sweetness, a tendency for the sweetness to be further amplified was confirmed compared to the overall analysis results shown in Figure 10. Therefore, with the straw-type scent information presentation device 1, a tendency for significant changes in taste was confirmed, and the standard deviation results confirmed that the data also had less dispersion.

[0046] (Evaluation results of pineapple aroma) Figure 12 shows the evaluation results for the pineapple scent of the scent information presentation device of Example 1. As shown in Figure 12, the straw-type scent information presentation device 1 tended to receive lower ratings in all evaluation items compared to the orange scent results. Furthermore, there was a large variance in the data for each evaluation item, indicating significant differences in personal preference. Analysis by scent showed that the straw-type scent information presentation device 1 tended to favor the orange scent over the pineapple scent. This is thought to be influenced by the beverage used in this experiment. Carbonated water was used as the beverage for the straw-type scent information presentation device 1, and orange was confirmed to be a scent that pairs well with carbonated water. The scents used in this experiment were selected from two of the ten scent groups that humans can perceive. This suggests that the scent of the orange group may be compatible with carbonated water. [Example]

[0047] The aroma information presentation device 1 of Example 1 is a straw-type device that sprays aroma into a straw, while the aroma information presentation device 1a of Example 2 is a cup-type device that sprays aroma into a cup, and is configured to be suitable for hot drinks. FIG. 13 shows a schematic diagram of the aroma information presentation device of Example 2. As shown in FIG. 13, the aroma information presentation device 1a is composed of a device main body 2a, an aroma unit 3a, and a cup with lid 70. The cup with lid 70 is composed of a cup 70a and a lid 70b, and is a container that can accommodate a wide variety of beverages, although it is primarily intended for hot beverages. FIG. 14 is an explanatory diagram of the beverage container of Example 2, where (1) is a plan view and (2) is a front view. As shown in FIG. 14(1), the lid 70b is provided with a hole 73 for guiding the sprayed gas to the cup 70a and a hole 74 that serves as a drinking spout. Furthermore, as shown in FIG. 14(2), the lid 70b has a structure that allows the back edge of the lid 70b to be fitted with the upper edge of the cup 70a and fixed to the cup 70a. In this example, the cup 70a contains hot water as the beverage 9a.

[0048] The scent unit 3a is similar to the scent unit 3 of the first embodiment in that it contains scented cotton 5 and is attached to the device main body 2 so as to cover the air pressure pump 4. Unlike the device main body 2 and scent unit 3 of Example 1, the device main body 2a and scent unit 3a have shapes corresponding to the shape of the lid 70b. There is almost no gap between the scent unit 3a and the lid 70b. This structure allows the sprayed scented air 8b to be effectively delivered to the mouth. Note that the contact area between the scent unit 3a and the lid 70b may be tightly sealed so that air does not leak from anywhere other than the hole 73. In the scent information presentation device 1a of Example 2, the internal space formed by the scent unit 3a, the lid 70b, and the cup 70a functions as the gas-liquid guiding means 60.

[0049] The device main body 2a is provided with an air pressure pump 4, a drive circuit for driving the air pressure pump 4, a boost circuit, and an IMU sensor. The IMU sensor has an angular velocity (gyro) sensor and an acceleration sensor, and functions as motion detection means 21. The air pressure pump 4, drive circuit, and boost circuit function as injection means 40. The drive circuit and boost circuit also function as pressure control means 22. This is the same as in the aroma information presentation device 1 of Example 1.

[0050] In this way, the straw-shaped aroma information presentation device 1 of Example 1 is structured so that scented gas 8b is sprayed into the straw from the opening 6a of the Y-shaped straw 6 and the scent is delivered into the mouth through the straw, whereas the cup-shaped aroma information presentation device 1a of Example 2 is structured so that a device main body 2a and a scent unit 3a that spray scent are placed on top of a lidded cup 70, scented gas 8b is sprayed into the lidded cup 70, and the scent is delivered into the mouth through a hole 74 that serves as a drinking spout.

[0051] (Sensory evaluation experiment of a scent information presentation device) A sensory evaluation experiment was conducted to investigate the influence of various flavors on taste using the aroma information presentation device 1a of Example 2. The experimental conditions regarding the subjects and the input voltage to the air pressure pump 4 were the same as those in the sensory evaluation experiment using the aroma information presentation device 1 of Example 1.

[0052] The aroma information presentation device 1a of Example 2 is primarily suited for use with hot drinks, so in this experiment, plain hot water was used as the beverage 9a. Of the 10 scents that humans can detect, orange and pineapple were selected from the citrus group, which are considered to be compatible with plain hot water. Other experimental conditions were the same as those in the sensory evaluation experiment using the aroma information presentation device 1 of Example 1.

[0053] (Overall evaluation results of the scent information presentation device) Figure 15 shows the evaluation results of the aroma information presentation device of Example 2. In the taste evaluation using the cup-shaped aroma information presentation device 1a, it was observed that the sweetness of the taste tended to be rated higher when aroma was added than when no aroma was added. However, the satisfaction with the taste and the taste preference were rated higher when no aroma was added. With the cup-shaped aroma information presentation device 1a, the sweetness of the taste tended to increase. Regarding the change in taste, some people responded that "the change in taste was more noticeable with the straw-type aroma information presentation device 1, but the mouthfeel was better with the cup-type aroma information presentation device 1a." In other words, with the straw-type aroma information presentation device 1, the aroma travels down the Y-shaped straw 6 into the mouth, which makes drinking from the device different from usual, and as a result, some people found themselves preferring the cup-type aroma information presentation device 1a.

[0054] Next, we quantitatively compared each evaluation item based on whether or not the aroma was present using the Wilcoxon signed-rank test, which is used to test for significance when two pairs of samples are paired. The test results for each evaluation item are shown in Table 2. As a result of the test, a significant difference was observed in the evaluation of sweetness of the taste when using the cup-shaped aroma information presentation device 1a.

[0055] [Table 2]

[0056] (Orange scent evaluation results) Next, to investigate the effect of different aromas on taste, evaluations were conducted on the aromas of orange and pineapple. Figure 16 shows the evaluation results for the orange aroma of the aroma information presentation device of Example 2. As shown in Figure 16, the cup-shaped aroma information presentation device 1a tended to amplify the sweetness of the taste.

[0057] (Evaluation results of pineapple aroma) Fig. 17 shows the evaluation results for the pineapple aroma of the aroma information presentation device of Example 2. As shown in Fig. 17, the cup-shaped aroma information presentation device 1a showed a similar tendency to the orange aroma. Analysis by aroma confirmed that the cup-shaped aroma information presentation device 1a tended to amplify the sweetness of the taste.

[0058] (Sweetness evaluation results) Figure 18 shows the results of the sweetness evaluation. The results specifically evaluated the perceived sweetness of the taste. The sugar content of commercially available carbonated beverages and commercially available flavored water are shown as lines. The results show that when carbonated water was used with the straw-type aroma information presentation device 1, the sweetness of the flavor was amplified by approximately two scale levels on average by presenting the aroma. Since the sugar content was 1.44 g / 100 ml per rating scale, a comparison based on the median value indicates that the straw-type aroma information presentation device 1 achieved a sweetness amplification of approximately 2.88 g. Some subjects also rated the sweetness of the beverage as being equivalent to that of commercially available carbonated beverages. When using hot water with the cup-type aroma information presentation device 1a, the sweetness was inferior to that of the straw-type aroma information presentation device 1, but a similar tendency for sweetness amplification was observed. Some subjects rated the cup-type aroma information presentation device 1a as being sweeter than typical carbonated beverages. In other words, the use of the aroma information presentation device 1 of Example 1 or the aroma information presentation device 1a of Example 2 may be able to amplify the sweetness of the taste and help reduce sugar intake.

[0059] This experiment confirmed that, compared to when no scent is present, taste satisfaction and sweetness tend to increase significantly when using the scent information presentation device 1 of Example 1 or the scent information presentation device 1a of Example 2. Furthermore, as a result of the test, although the number of subjects was 20, a significant difference was confirmed in taste satisfaction and sweetness when using the straw-type scent information presentation device 1, and a significant difference was also confirmed in sweetness when using the cup-type scent information presentation device 1a. [Example]

[0060] FIG. 19 is a schematic diagram of the aroma information presentation device of Example 3, where (1) is a front view and (2) is a bottom view of the device main body and the aroma unit. As shown in FIG. 19(1), the aroma information presentation device 1b of Example 3 is composed of a device main body 2b, an aroma unit 3b, a Y-shaped straw 6, and a cup 7a. Unlike the aroma information presentation device 1 of Example 1, the aroma information presentation device 1b of Example 3 is placed directly on the upper edge of the cup 7a, which is not provided with a lid 7b. As shown in FIG. 19(2), the bottom of the device main body 2b is provided with claws (33a-33c) to prevent the device main body 2b and the aroma unit 3b from falling off the cup 7a. In addition, the bottom of the aroma unit 3b is provided with a hole 32 for inserting the opening 6a of the Y-shaped straw 6. Because the hole 32 is formed in an oval shape, when the Y-shaped straw 6 is attached at an angle to the lid 7b, as shown in Figure 19(1), there is almost no gap between the hole 32 and the Y-shaped straw 6. In this way, by not requiring a lid to be attached, it can be used with a wide range of beverage containers. Note that the other configurations are the same as in Example 1, such as the air pressure pump 4 provided in the device main body 2b and the scented cotton 5 provided in the scent unit 3b. [Example]

[0061] FIG. 20 shows an image of a straw according to Example 4. As shown in FIG. 20, unlike the Y-shaped straw 6 according to Example 1, the Y-shaped straw 600 according to Example 4 has an internal wall 601 that divides the internal space into two. Therefore, scented air 8b flowing in from opening 600a is delivered to opening 600c without coming into contact with the beverage 9. Furthermore, the beverage 9 flowing in from opening 600b is delivered to opening 600d without coming into contact with the scented air 8b. Then, just before reaching the user's mouth, the scented air 8b and the beverage 9 are combined and delivered to the mouth, thereby realizing the presentation of a mouth aroma. [Example]

[0062] The fragrance-carrying member 50 may be equipped with a mechanism for switching between multiple fragrance-carrying members. Figure 21 is an explanatory diagram of the fragrance-switching mechanism, showing a plan view of the device body attached to the lid. As shown in Figure 21, a revolver-type mechanism may be installed that switches fragrances by rotating a fragrance unit 3c equipped with multiple scented cotton pads 5 horizontally.

[0063] (Other Examples) (1) If the beverage and the scented air are integrated when they reach the user's mouth, the presentation of a mouth aroma can be achieved, so it is acceptable for them to pass through separate flow paths until just before reaching the mouth. Therefore, unlike the configuration shown in Figure 20, the flow path for the beverage 9 may be formed by a straw with no branching, and the flow path for the scented air 8b may be formed by a tube, with the straw and the tube's opening on the drinking spout side connected. (2) The injection means 4 may be provided with a switch mechanism that can turn injection on and off or adjust the injection amount. [Industrial Applicability]

[0064] The present invention is useful as a technology for reducing people's daily sugar intake from beverages. [Explanation of symbols]

[0065] 1, 1a, 1b Aroma information presentation device 2,2a~2c Device body 3, 3a~3c Fragrance Unit 4. Air pump 5 Scented cotton 6,600 Y-shaped straws 6a~6c,600a~600d opening 7.70 Cup with lid 7a,70a cup 7b,70b Lid 8a Air 8b Scented Air 9,9a Beverages 21 Motion detection means 22 Pressure control means 31,32,71~74 Hole 33a~33c Claw part 40 Injection means 50 Fragrance-carrying member 60 Gas-liquid guide means

Claims

1. A device for drinking liquid contained in a cup, comprising: a fragrance-carrying member carrying a fragrance; an injection means for injecting the gas containing the fragrance; a gas-liquid guide means for simultaneously delivering the gas and the liquid into the mouth of the drinker; A scent information presentation device comprising:

2. The scent information presentation device according to claim 1 , further comprising a pressure control means for controlling the injection pressure of the gas.

3. Further provided is a motion detection means for detecting a drinking motion of a drinker, The aroma information presentation device according to claim 2 , wherein the pressure control means controls the spray pressure of the gas based on the detected drinking behavior.

4. The aroma information presentation device according to claim 1, wherein the gas-liquid guiding means is an internal space formed by connecting a branched straw, one end of which is branched into two, to the spraying means.

5. The aroma information presentation device according to claim 1, wherein the gas-liquid guiding means is an internal space formed by a lid portion attached to the cup and having an opening connected to the spraying means.

6. 2. The aroma information presentation device according to claim 1, wherein the gas-liquid guide means is configured to connect a drinking spout-side opening of a straw to a drinking spout-side opening of a tube connected to the spray means.

7. The scent information presentation device according to claim 1 , wherein the spraying means comprises an air pressure pump, a drive circuit, and a boost circuit.

8. 4. The aroma information presentation device according to claim 3, wherein the action detection means detects the drinking action of the drinker based on at least one of acceleration and angular velocity.

9. The scent information presentation device according to claim 1 , wherein the fragrance-holding member includes a mechanism for switching between a plurality of members that hold the fragrance.

10. 2. The scent information presentation device according to claim 1, wherein the spraying means is operated by a switch operation.

11. A method for using a cup having a flavor-carrying member carrying a flavor for drinking a liquid contained in the cup, comprising: a spraying step of spraying gas containing the flavoring agent carried on the flavoring agent carrying member; a gas-liquid induction step of simultaneously delivering the gas and the liquid into the mouth of the drinker; A scent information presentation method comprising:

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