Aroma container and beverage device having aroma container

Abstract

To propose an aroma container adapted for adding aroma substance to an air stream flowing through the aroma container and making the air stream of aroma substance more rich.SOLUTION: An aroma container, for adding aroma substance to an air stream flowing therethrough, comprises upper and lower walls (12, 14) and at least one sidewall surrounding an aroma chamber (40), one air-inlet opening (48) leading to the aroma chamber (40) and one air-exit opening (24) leading from the aroma chamber (40), so as to provide carrier substance (42) for aroma substance existing in the aroma chamber and a head space with a side (34) of the carrier substance (42) and the upper wall (12) facing the aroma chamber (40). The carrier substance (42) includes a non-woven fabric material. The non-woven fabric material, under a differential pressure of 100 Pa, has an air permeability L of L≥200 l / (m2 s), preferably of from 220 l / (m2 s) to 280 l / (m2 s).SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to an aroma container and to a beverage machine comprising such an aroma container. [Background technology]

[0002] There is an increasing demand to consume beverages that have a pleasant taste on the one hand, but that avoid the health risks that may be caused by the consumption of aroma substances or stabilizers dissolved in the beverage. Furthermore, the intake of an increased number of calories should be avoided.

[0003] Therefore, in recent years, waters with subtle fruit flavors have become popular. However, these flavored waters also contain undesirable additives, such as stabilizers and a certain amount of sugar. Many users reject such beverages simply because of their calorie count.

[0004] Because the sense of smell accounts for a significant portion of taste perception when consuming food and drink, previous beverage systems have attempted to influence the smell perceived while drinking. To this end, aroma elements have been proposed that can be fixed to the beverage container close to the spout so that the aroma element is located in close proximity to the user's nose, causing the user to breathe through their nose and therefore ingest the smell while drinking.

[0005] A beverage device for retronasal intake of aroma substances is known from US Pat. No. 5,623,999, which includes an aroma container through which air can flow and which supplies aromatized air to a transport channel for the beverage liquid. In this way, aroma substances are taken retronasally. During drinking, the aroma substances enter the user's mouth together with the beverage liquid, then travel up the retronasal cavity via the pharynx to the olfactory mucosa, where they are detected by receptors located there and perceived by the user. In this case, the fact that there is a close relationship between smell and taste is utilized. The user therefore gets the impression that they are tasting aromas, even though in reality they are only smelling them retronasally. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] WO2019 / 016096 A1 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the invention is to propose an aroma container for adding aroma substances to an air stream flowing through it, said container making it possible to enrich the air flowing through with aroma substances. [Means for solving the problem]

[0008] This object is achieved by an aroma container having the features of claim 1 and by a beverage machine having the features of claim 18. Preferred embodiments result from the remaining claims.

[0009] The aroma container according to the present invention is for adding an aroma substance to an air stream flowing through the aroma container, and comprises an upper wall, a lower wall, and at least one side wall surrounding an aroma chamber, at least one air inlet opening to the aroma chamber, and at least one air outlet opening from the aroma chamber. A carrier material for the aroma substance is located in the aroma chamber. Furthermore, a head space is preferably provided between the carrier material and the side of the upper wall facing the aroma chamber. According to the present invention, the carrier material further comprises a nonwoven material, and the air permeability L of the nonwoven material at a differential pressure of 100 Pa is L≧200 l / (m 2 ·s), and preferably 220 l / (m 2 s) to 280 l / (m 2 ·s).

[0010] Thus, a carrier material for the aroma substance is located in the aroma chamber, and preferably a headspace is provided between the carrier material and the wall closing the aroma chamber at the top. Providing a headspace improves the mixing of the aroma-enriched air stream. In this case, the air stream flowing through the aroma chamber flows through the carrier material provided with the aroma substance. In this process, different partial streams are formed within the carrier material, including the nonwoven material, and these partial streams may be scented to different degrees, especially if the aroma container has been used for a long time and there is no longer much aroma substance in the carrier material. Homogenization of the partial air streams, possibly scented to different degrees, occurs during flow through the headspace, which forms a cavity in the aroma chamber that is not filled with carrier material. Providing a headspace in this way ensures that the user of the beverage device ingesting the aroma-enriched air stream in addition to the beverage liquid experiences as uniform a taste as possible.

[0011] A further advantage of the headspace is that it homogenizes the aromatization of the air stream with different aroma substances. Many aroma substances do not consist of a single compound, but rather contain multiple compounds, the mass transfer behavior of which differs from that of the carrier material in the air stream. Therefore, the individual partial air streams emerging from the carrier material may have different chemical compositions of aromatization. Combining the partial air streams in the headspace produces an air stream that is as homogeneously provided as possible with aroma substances having the desired composition of compounds.

[0012] A more important aspect is that the air permeability of the nonwoven material at a differential pressure of 100 Pa is 200 l / (m 2 The air permeability of such a nonwoven material ensures good passage of the air flow through the aroma container, but at the same time ensures that the pressure drop is not too high, which would prevent the release of the aromatized air into the transport channel for the beverage liquid of the associated beverage device.

[0013] Thus, the interaction of the carrier material, including the nonwoven material, which does not fill the entire aroma chamber but leaves a proper headspace, is important, as well as the 200 l / (m 2 The appropriate selection of high air permeability of the nonwoven material, which should be below s, is also important.

[0014] The air permeability L of the nonwoven material at a differential pressure of 100 Pa is preferably 500 l / (m 2 If the air permeability is too high, there is a risk that preferential flow paths will form within the nonwoven material, through which the airflow passing through the aroma container will have very little resistance, and will now have very little tendency to pass through other areas of the nonwoven material and pick up the aroma substances present there. This will result in the airflow emerging from the aroma container exhibiting a reduced level of aromatization long before the aroma substances have actually been consumed.

[0015] The carrier material in the aroma chamber does not have to be coextensive with the geometry of the aroma chamber. Thus, in addition to the vertical headspace between the carrier material and the upper wall, there may be one or more lateral zones in the aroma container where no carrier material is contained and where increased homogenization of the airflow through the aroma container can occur.

[0016] When different aromas are used in beverage machines, the most suitable geometry in terms of headspace size as well as the lateral extent of the carrier material in the aroma chamber may differ between individual aroma substances. Different aroma substances exhibit different chemical structures, which affect their behavior with regard to mass transfer in the airflow.

[0017] If the carrier material does not cover the entire lower wall of the aroma chamber, this may also have the advantage that in the case of complex geometric shapes of the cross-section of the aroma chamber, the insertion of the carrier material during production is easier.

[0018] The carrier material is preferably on the side of the lower wall facing the aroma chamber.

[0019] According to a preferred embodiment of the invention, the side wall of the aroma container at least partially comprises a protrusion, which preferably extends outwardly substantially perpendicular to the outer side wall.

[0020] Such protrusions facilitate manual handling by the user, who, in addition to suitable labelling, can use them to identify the orientation in which the aroma container must be coupled to the associated beverage machine. Furthermore, as will be explained later, protrusions extending outward from the side walls can be used to automatically move the aroma container into an operative position upon interaction with a correspondingly shaped beverage machine, and vice versa, also to bring the aroma container into a position for long-term storage in order to prevent unwanted release from the aroma container.

[0021] Preferably, the nonwoven material has a specific flow resistance of less than 500 Pa·s / m, preferably less than 400 Pa·s / m, and most preferably about 380 Pa·s / m, where the specific flow resistance is traditionally defined as the ratio of the pressure difference across a layer of material to the velocity of air flowing through it.

[0022] The nonwoven material is 1500 g / m 2 less than about 1000 g / m 2 and the nonwoven material has an areal density of 300 kg / m 3 Density less than about 200 kg / m 3 It is more preferred that the density of the polymer is 0.05 to 0.15.

[0023] In this case, the areal density, the maximum density, but also a favorable specific flow resistance have been found to be particularly suitable parameters in order to not only allow good passage of the carrier material through the aroma chamber, but also to allow a more enriched air with aroma and an improved aroma development during use of the aroma container in the associated beverage machine.

[0024] Additionally, 100% polyester is preferred as the nonwoven material because it is an inert material that does not enter into any undesirable interactions with aroma substances.

[0025] Furthermore, it has proven advantageous to arrange the carrier material in the aroma chamber to a thickness of between 2 mm and 10 mm, preferably about 5 mm.

[0026] According to a preferred embodiment of the invention, the thickness of the carrier material is at least 50% of the height between the upper and lower walls of the aroma container, preferably at least 80% of the height between the upper and lower walls of the aroma container. If the upper and lower walls of the aroma container do not run parallel to each other, the geometrically averaged thickness of the carrier material and the geometrically averaged height of the aroma chamber in the region of the carrier material apply.

[0027] If the thickness of the carrier material is less than 50% of the clear height in the aroma chamber, sufficient flow through the nonwoven material will no longer occur. Therefore, to ensure sufficient flow through the nonwoven material, it is particularly preferred that the thickness of the carrier material be at least 80% of the height between the upper wall and the lower wall of the aroma container.

[0028] According to a further preferred embodiment, the carrier material comprises two or more parts, for example in the case of granules. Likewise, the carrier material can be divided at least once substantially longitudinally or transversely, both with respect to the fiber direction of the material and the geometric shape of the aroma chamber. This allows the carrier material to be easily filled into the aroma chamber.

[0029] According to particularly preferred embodiments of the carrier material, it is mixed with the aroma substance before being inserted into the aroma chamber, or mixed with the aroma substance during or after being inserted into the aroma chamber. Likewise, the invention can also be designed to be user-fillable or refillable.

[0030] The height between the upper and lower walls defines the height of the interior volume of the aroma chamber, so that the headspace above the carrier material, in the region of the carrier material, should be less than half the height of the aroma container between the upper and lower walls.

[0031] According to a preferred embodiment of the invention, the at least one air inlet opening has a different geometric shape with a diameter of at least 0.2 mm, or an equivalent minimum opening cross section.

[0032] An air inlet opening cross section smaller than 0.2 mm is associated with too high a pressure drop and therefore hinders the flow in the aroma container. Furthermore, a further reduction in the air inlet opening cross section likewise does not have any advantage with regard to the flow regime prevailing in this region, which is in any case already in the turbulent region under typical operating conditions.

[0033] The porosity of the nonwoven material is preferably between 70% and 93%, preferably between 70% and 80%.

[0034] The high porosity of the nonwoven material is not only important for good passage capacity and low inherent flow resistance, but also enables the carrier material to be able to take up a large amount of aroma substance, so that an aroma container with small dimensions has a long service life before the supply of aroma substance is exhausted.

[0035] According to a preferred embodiment of the present invention, the Reynolds number Re in the air inlet region of the aroma container is greater than 2000, the Reynolds number being defined as Re=(w·d) / v, where v is the kinematic viscosity of the air [m2 / s], d is the diameter of the air inlet opening [m], and w is the flow velocity [m / s] when the air enters the aroma container at a time-averaged volumetric flow rate of 250 ml / min to 600 ml / min.

[0036] A Reynolds number greater than approximately 2000 characterizes turbulent flow, or at least flow already in the transition region between laminar and turbulent flow. Turbulent flow ensures good mixing, resulting in improved uptake of aroma substances in the air flow passing through the aroma container. The volumetric flow rate per minute takes into account the sometimes large fluctuations in the transient volumetric flow rate when the aroma container according to the present invention is coupled to a beverage device and the air outlet opening is flow-connected to the transport channel for the beverage liquid. Since the drinking process is not a uniform, stationary process; indeed, different pressures as well as different flow velocities prevail in the transport channel for the beverage liquid, there are large fluctuations in the transient volumetric flow rate and, therefore, in the flow rate at which air passes through the air inlet opening during the inhalation and swallowing processes. However, experimentally, it is possible to show that, when used as intended, an average volumetric flow rate of 250 ml / min to 600 ml / min flows through the aroma container according to the present invention. In this case, the physiological drinking process was determined in a number of different adult individuals. Since the volumetric flow rate is the product of the flow velocity and the cross-sectional area, it is possible to determine a suitable range for the opening cross-section of the air inlet opening under the condition that the Reynolds number, which represents the flow rate condition, must be greater than 2000.

[0037] The air inlet opening preferably has a diameter of 0.2 mm to 20 mm. Although a relatively large air inlet opening of 20 mm can ensure that no turbulent air flows directly into the area of ​​the air inlet opening, this can be compensated for by a suitable selection of the geometry of the aroma chamber, for example, so that the carrier material is placed directly above the air inlet opening in the aroma chamber, and therefore the air flow entering the aroma chamber flows through the carrier material in a turbulent manner within the nonwoven material.

[0038] According to a preferred embodiment of the present invention, the aroma container has a substantially annular geometric shape including an outer sidewall and an inner sidewall.

[0039] This type of geometry has a number of advantages. Firstly, it does not result in an asymmetric weight distribution on the beverage machine, so that this type of aroma container can be fixed to the head of the beverage machine around the transport channel for the beverage liquid without the weight of the aroma container being perceived as problematic. Furthermore, providing an annular geometry makes it possible to intentionally ensure, by the arrangement of the air inlet and air outlet openings, that the air flow passing through the aroma container travels as long a distance as possible and, in the process, flows as completely as possible through the carrier substance contained in the aroma chamber.

[0040] In the case of an aroma container having a substantially annular geometry, the inner side wall preferably encloses a space the cross-sectional area of ​​which is a geometric shape that deviates from a circle.

[0041] As will be described with reference to several examples, this design has many advantages. First, it allows for a deliberate reduction in friction between the inner sidewall and the head of the beverage machine on which the aroma container is placed. Furthermore, the non-circular shape can be used to move the aroma container between different operating positions in interaction with a properly designed beverage machine. Finally, the non-circular shape can also be used to facilitate the user's correct placement of the aroma container on the beverage machine.

[0042] In this connection, it is particularly advantageous to design the aroma container in such a way that the geometric shape of the inner side wall, in cooperation with a correspondingly formed mouthpiece of the beverage device, defines a single position of the aroma container with respect to its rotation, and the space enclosed by the inner side wall preferably has a substantially drop-shaped cross-sectional area.

[0043] In other words, the geometry of the inner sidewall of the aroma container is selected so that the space enclosed by the inner sidewall has a cross-sectional area that allows for unambiguous positioning of the aroma container. For example, this could not be achieved with a hexagonal inner sidewall geometry. Although the space enclosed by the inner sidewall would have a cross-sectional geometric shape that deviates from a circle, the aroma container could be positioned in six different rotational positions on a correspondingly shaped mouthpiece that fills the inner space.

[0044] If the aroma container has a substantially circular geometric shape, but its cross-sectional area deviates from a circular shape, the maximum extent of the cross-sectional area of ​​the space enclosed by the inner side wall (L max ) and the minimum cross-sectional area of ​​the space enclosed by the inner side wall (L min ) and 1.05≦L max / L min ≦1.15 applies, preferably L max / L min is approximately 1.1 This has proven to be particularly advantageous in some cases.

[0045] In this case, it has been found that a substantially annular aroma container geometry that deviates from a circular geometry is not only advantageous in terms of possible clear positioning options, but also has the effect that the airflow passing through the aroma container is better mixed, precisely because of the changes in cross section and curvature of the aroma chamber. This is because all changes in the flow pattern favor the appearance of turbulence. In contrast, if the ratio between the minimum and maximum divergence becomes too large, this again has negative consequences in terms of the travel distance traversed by the airflow, in terms of the volume of the aroma chamber. In this case, optimal results are achieved with a clear circular ring shape. Thus, L max / L minA value range of 1.05 to 1.1 for represents the best compromise between the longest possible travel distance for the airflow through the aroma container on the one hand and supporting the appearance and / or maintenance of existing turbulence on the other hand.

[0046] The aroma container preferably further comprises sliding ribs in the region of the inner side wall, which reduce the contact surface between the aroma container and the mouthpiece of the beverage machine extending in the space enclosed by the inner side wall, thereby reducing friction when sliding the substantially annular aroma container on the beverage machine.

[0047] However, in the same way, instead of providing sliding ribs, it is also possible to provide grooves, which are provided in the inner side wall, this measure also reducing the potential contact surface between the aroma container and the possible shape of the beverage device and, therefore, the friction in case of relative movement between the two components.

[0048] If the grooves in the inner side of the aroma container extend inwardly deep enough toward the aroma chamber, then an elevated portion will be located on the side of the inner side wall facing the aroma chamber, and this elevated portion will extend into the aroma chamber and also assist in mixing the airflow through the aroma container by repeating the separation of the airflow along the inner side wall.

[0049] Similarly, friction can also be reduced because the inner sidewall of the aroma container in the area does not correspond to the outer shape of the head part of the beverage device, and therefore contact between the aroma container and the beverage device does not occur over the entire surface.

[0050] Preferably, the air inlet opening is located in the region of the bottom wall of the aroma container, and the air outlet opening is arranged in a side wall of the aroma container, preferably in the inner side wall in the case of a substantially annular geometry of the aroma container having an outer side wall and an inner side wall.

[0051] Providing the air inlet opening in the region of the lower wall of the aroma container is advantageous when the aroma container is intended to be fitted onto the head of a beverage machine and to come into sealing contact therewith. Furthermore, providing the air inlet opening in the region of the lower wall of the aroma container makes it possible to generate a flow through the flow container depending on the arrangement of the carrier substance in the aroma container, in which case the air flow, while flowing through the aroma container, must pass through the carrier substance and not directly into the head space provided in the aroma container.

[0052] Providing an air outlet opening in the sidewall of the aroma container provides the possibility of generating a well-defined, long travel distance for the air flowing through the aroma container. For example, the air outlet opening can be located in the area of ​​the aroma chamber where the carrier material is placed above the air outlet opening. In this way, the air flowing through the aroma container must flow through the carrier material before exiting the aroma container, from where it can exit through the air outlet opening.

[0053] In the case of a substantially annular geometric shape of the aroma container having an outer side wall and an inner side wall, the air outlet opening is preferably located in the inner side wall of the aroma container so that the aromatized air emerging from the aroma container can enter a transport channel for the beverage liquid extending through the space enclosed by the inner side wall of the aroma container.

[0054] According to a preferred embodiment of the present invention, the aroma container comprises a lower shell and an upper shell connected to the lower shell, and the air outlet opening is arranged in the connection area of ​​the lower shell and the upper shell.

[0055] This design has the advantage that it is technically easy to implement for production using injection molding methods: no slider is required to create the air outlet openings.

[0056] A peripheral groove, which serves as a shadow gap and can perform several functions, is preferably located in the contact area between the lower and upper shells. Firstly, this kind of shadow gap can indicate to the user the position of the aroma container, which can be moved relative to the head of the beverage machine. Furthermore, the lower and upper shells can be interconnected by ultrasonic welding, without the risk of material accumulation in the area of ​​the weld seam extending outward beyond the outer surface of the outer side wall.

[0057] According to a second aspect of the present invention, this relates to a beverage machine comprising an aroma container according to the present invention and a head part that can be connected to the aroma container such that at least a part of the aroma container is movable from an activated position to an inactivated position, wherein in the activated position the air outlet opening is in flow connection with a transport channel for the beverage liquid in the beverage machine and in the inactivated position there is no flow connection between the air outlet opening and the transport channel for the beverage liquid and the air inlet opening is substantially sealed.

[0058] In this case, moving from the activated position to the inactivated position can completely move the aroma container, for example, by a translational or rotational movement. It is equally possible that only at least a portion of the aroma container is movable from the activated position to the inactivated position. Thus, for example, two parts of the aroma container that are movable relative to each other can be moved relative to each other so that they rotate relative to each other. Similarly, two parts of the aroma container can be activated by separating or attaching the two parts, and separating the two parts can bring the air outlet opening and / or the air inlet opening in each part of the aroma container into a position flush with each other. In the simplest case, in the case of an annular aroma container, the two housing parts can be rotatable relative to each other, with the air outlet openings in both housing parts being flush with each other and the aroma container only being in an activated position in a defined rotational position.

[0059] The beverage device is further characterized in that, in the operating position, the air outlet opening of the aroma container is in flow connection with a transport channel for the beverage liquid, whereby the aromatized air flow is not output to the ambient air for acting on the anterior nasal cavity in the user, but rather is supplied to the transport channel for the beverage liquid in such a way that the aromatized air is perceived by the user in the posterior nasal cavity, resulting in the sensory impression of a taste perception of the beverage liquid.

[0060] The beverage machine preferably includes a removable cover that can fit onto the head of the beverage machine, the removable cover including at least one force exerting element that can move the aroma container from an inactive position to an active position when the cover is removed.

[0061] The movement of the aroma container between the inactive and active positions extends the useful life of the aroma container, since it is not accidentally released when not activated. The user can move the aroma container between the inactive and active positions themselves, but there is always a risk that the user will forget to do so. Therefore, a solution of providing the beverage machine with a removable cover is advantageous. The cover must be removed when the user intends to drink from the beverage machine. If the beverage machine includes a force-exerting element that can automatically move the aroma container from the inactive position to the active position when the cover is removed, the aroma container can be moved to the active position after the cover is removed, automatically rendering the beverage machine ready for use.

[0062] Likewise, it is also possible to use the placement of the cover after the drinking process to place the aroma container in a non-operational position.

[0063] According to a preferred embodiment of the present invention, the at least one force-exerting element includes a stop surface on the cover that allows the aroma container to rotate from an inactive position to an active position when the cover rotates as it is unscrewed. In other words, the rotational movement of the cover during unscrewing is used to rotate the aroma container from an inactive position to an active position. This operating principle can be used in the same way to rotate the aroma container from an active position to an inactive position when the cover is screwed on, as well as with the assistance of a contact surface on the cover of the aroma container.

[0064] According to an alternative embodiment of the invention, the side wall of the aroma container at least partially comprises an outwardly extending protrusion, and the at least one force-exerting element comprises an engagement element, preferably a hook-like element, on the cover, which is positioned and designed to embrace the protrusion in a snug manner during removal of the cover and move the aroma container from the inactivated position to the activated position.

[0065] For this purpose, the cover may be provided with a single peripheral hook-like element or with several hook-like elements, one or more of which snap into place under the projections on the side wall of the aroma container when the cover is screwed onto the beverage machine and which, when the cover is removed, either by pulling or twisting it off, pulls the aroma container along with it from the activated position to the inactivated position. In this case, at the end of the screwing process, in the activated position, the hook-like element elastically deforms during the last part of its rotation on the cover, allowing the aroma container to strike a stop element so as to again release the projections on the side wall of the aroma container and allow the cover to be removed.

[0066] According to an alternative embodiment of the invention, the force exerting element comprises a resilient preload element arranged between the aroma container and the head of the beverage device and preloading the aroma container into the activated position when the cover is removed.

[0067] In this case, the elastic preload element may be an integral part of the head of the beverage machine or may be provided as a separate element, so that also with this solution, once the cover is removed, the aroma container is moved from the inactive position to the active position without further assistance from the user. [Brief explanation of the drawings]

[0068] The invention is explained in more detail below with reference to some embodiments. [Figure 1] 1 is an overall view of an aroma container according to a first embodiment of the present invention. [Figure 2] FIG. 2 is a plan view of the aroma container shown in FIG. 1. [Figure 3] 3 is a cross-sectional view of the aroma container taken along the line AA in FIG. 2. [Figure 4] 3 is a cross-sectional view of the aroma container taken along the cutting line BB in FIG. 2. [Figure 5] 1 is an overall view of a second embodiment of an aroma container according to the present invention; [Figure 6] 6 is a cross-sectional view of the aroma container according to FIG. 5, similar to the cross-section AA shown according to the first embodiment in FIG. 2. [Figure 7] 6 is a cross-sectional view of the aroma container according to FIG. 5, similar to the cross-section BB shown according to the first embodiment in FIG. 2. [Figure 8] FIG. 6 is a bottom view of the aroma container shown in FIG. 5. [Figure 9] 1 is a plan view of an aroma container according to a further embodiment of the present invention; [Figure 10] 1 is a three-dimensional view of an aroma container according to a further embodiment of the present invention; [Figure 11] 1 is a plan view of an aroma container according to a further embodiment of the present invention; [Figure 12] 1 is a three-dimensional view of an aroma container according to a further embodiment of the present invention; [Figure 13] 3 shows a three-dimensional view of an aroma container according to a further embodiment of the invention in an operative position; [Figure 13a] 10 is a plan view of an aroma container according to a further embodiment of the invention in an operative position; FIG. [Figure 14] 13b is a three-dimensional view of the aroma container according to FIG. 13a in the inactivated position. [Figure 14a] 13b is a plan view of the aroma container of FIG. 13a in the inactivated position. [Figure 15] 10 is a plan view of an aroma container according to a further alternative embodiment of the present invention; FIG. [Figure 16] 10 is a three-dimensional view of an aroma container according to a further alternative embodiment of the present invention. [Figure 17] 3 shows a further embodiment of an aroma container according to the invention in a first, inoperative position; FIG. [Figure 18] 3 shows a further embodiment of an aroma container according to the invention in a first, inoperative position; FIG. [Figure 19] 18 shows the aroma container of FIG. 17 in the activated position. [Figure 20] FIG. 20 is a detailed cross-sectional view of the aroma container of FIG. 19 in the activated position. [Figure 21] 1 shows an embodiment of a beverage machine according to the invention, including a cover for automatically activating the aroma container; [Figure 22] 1 shows an embodiment of a beverage machine according to the invention, including a cover for automatically activating the aroma container; [Figure 23] 1 shows an embodiment of a beverage device according to the invention, including a first alternative option for force-exerting elements; FIG. [Figure 24] 10 shows an embodiment of the beverage device according to the invention, including a second alternative option for the force exerting element; FIG. [Figure 25] FIG. 25 is a plan view of the force exerting element shown in FIG. 24. [Figure 26] FIG. 25 is a side view of the force exerting element shown in FIG. 24. [Figure 27] 1 shows a cover of the beverage machine according to the invention for automatically activating the aroma container; [Figure 28] FIG. 28 is a bottom view of the cover shown in FIG. 27. [Figure 29] 29 is a cross-sectional view taken along the direction AA in FIG. 28. [Figure 30] 28 is a cross-sectional view illustrating the interaction between the cover shown in FIG. 27 and the aroma container shown in FIG. 5. FIG. DETAILED DESCRIPTION OF THE INVENTION

[0069] The invention will be described below, purely by way of example, with reference to the embodiments shown in the drawings, in which terms such as top, bottom, side / face etc. are used so that an aroma container, for example as shown in Figure 1, rests with its lower wall on a horizontal, flat surface.

[0070] An aroma container 10 according to a first embodiment is shown in Figures 1 to 4. In this case, the aroma container 10 includes an upper wall 12, a lower wall 14, an inner side wall 16, and an outer side wall 18. In particular, as shown in the cross-sectional views of Figures 3 and 4, the upper wall 12, the lower wall 14, the inner side wall 16, and the outer side wall 18 surround an aroma chamber 40.

[0071] The top wall 12 is preferably flat at least in areas so that a label can be attached to the outside of the top wall 12 .

[0072] The aroma container 10 according to Figure 1 is substantially annular and includes a circular ring-shaped outer side wall 18 and a non-circular inner side wall 16. In other words, the space enclosed by the inner side wall 16 has a non-circular cross-sectional area.

[0073] In a specific example, as can be seen most clearly in Figure 2, the inner sidewall 16 is provided with a flat portion 26 and is otherwise generally drop-shaped, tapering to a substantially point at an end 28. As can be seen in Figure 2, the illustrated geometry of the inner sidewall 16 allows for well-defined positioning of the aroma container on a beverage machine (not shown). In this case, the aroma container 10 can be placed on a correspondingly shaped beverage machine element, and its outer contour follows the geometry of the inner sidewall to the extent that the aroma container can be placed on the beverage machine only for a single angular position, i.e., rotation in the plane of the drawing in Figure 2.

[0074] In this case, the geometry of the inner side wall 16 is selected so that the inner contour deviates only slightly from the circular ring shape. min The maximum clear dimension L in the cross-sectional area of ​​the space enclosed by the inner side wall 16 max The ratio ranges from 1.05 to 1.15, and is preferably about 1.1.

[0075] The flat portion 26 makes it possible to seal the air outlet opening 24 when the aroma container is pressed onto the correspondingly shaped geometry of the beverage machine. Providing a flat sub-surface 26 in the area of ​​the air outlet opening 24 is more suitable for this than a rounded surface.

[0076] The air outlet opening 24 is provided in the seam area between the upper shell 20 and the lower shell 22. This has the advantage that the aroma container can be easily manufactured, since no separate slider is required when manufactured by injection molding; rather, the upper shell 20 and the lower shell 22 together form the air outlet opening 24.

[0077] A shadow gap 30 is provided in the region between the upper shell 20 and the lower shell 22, which performs various tasks. The provision of the shadow gap between the upper shell 20 and the lower shell 22 prevents material spillage during welding of the upper shell to the lower shell from optically damaging the aroma container's appearance. Furthermore, the provision of the shadow gap makes it possible to achieve rounded edges. A further advantage of the provision of the shadow gap 30 is that it provides the user with visual feedback of the operating position of the aroma container, allowing the container to be moved vertically relative to the beverage machine, with the shadow gap no longer visible to the user in the vertically downward position of the aroma container.

[0078] The profile of the inner side wall 16 is vertical, i.e. the space enclosed by the inner side wall has a constant cross-sectional dimension over the height of the aroma container. This allows vertical movement of the aroma container relative to the elements of the beverage machine that extend through the space enclosed by the inner side wall and are placed on the inner side wall. The provision of a vertically extending inner side wall is advantageous in all embodiments of the invention.

[0079] The air inlet opening 48 is shown in Figure 4 and is located in the lower wall 14 of the aroma container. In this case, the air inlet opening 48 is preferably located in the lower wall 14 in the region of the tapered end 28, and is therefore directly opposite the air outlet opening 24. As a result, the air flow passing through the aroma container must travel as far as possible and can therefore be enriched with aroma substances in a particularly effective manner.

[0080] As shown in the cross-sectional views of Figures 3 and 4, an aroma chamber 40 is positioned inside the aroma container 10. Furthermore, a carrier material 42 is inserted into the aroma chamber 40, and the carrier material carries the aroma substance. As shown in Figure 2, the carrier material is U-shaped, i.e., not completely circumferential, which facilitates mechanical insertion of the carrier material into the lower shell 22 of the aroma container before placing the upper shell 20 during the production process. The U-shaped geometry of the carrier material also allows for better aroma development, since in the embodiment of Figures 1 to 4, in the region of the tapered end 28, air can first enter the air-filled space 44 of the aroma chamber 40 and then flow through the carrier material 42 uniformly throughout its height.

[0081] 3 and 4, a headspace is located above the carrier material, and in the headspace, the aroma chamber 40 is not filled with the carrier material 42. Providing a headspace not only allows the air to be more dense, but also homogenizes the air with the aroma material.

[0082] 3 and 4, the carrier material 42 is inserted into the aroma chamber 40 so that it is placed on the side 36 of the lower wall 14 that faces the aroma chamber. As a result, the headspace 32 is provided between the carrier material 42 and the side 34 of the upper wall 12 that faces the aroma chamber. In this case, the height of the headspace 32 is less than 50% of the height of the aroma chamber 42, i.e., less than 50% of the space between the side 34 of the upper wall 12 that faces the aroma chamber and the side 36 of the lower wall 14 that faces the aroma chamber. However, it is preferable that the carrier material occupy at least 80% of the height of the aroma chamber.

[0083] In all of the embodiments shown, the carrier material is a nonwoven material, and the nonwoven material has a flow rate of L≧200 l / (m at a pressure difference of 100 Pa. 2 ·s), preferably 220 l / (m 2 s) to 280 l / (m 2 The nonwoven fabric preferably consists of 100% polyester. In this case, the porosity of the nonwoven fabric material is 70% to 93%, preferably 70% to 80%.

[0084] In the embodiment shown in Figures 1 to 4, the diameter of the air inlet opening in the lower wall is 1.2 mm.

[0085] The upper shell 20 and the lower shell 22 are interconnected by ultrasonic welding, so that the upper and lower shells are connected in a sealed manner except in the area of ​​the air outlet opening, preventing possible ingress of air into the aroma container or unwanted escape of aroma substances from the aroma container, for example during storage.

[0086] The embodiment of the aroma container 10 shown in Figures 5 to 8 differs from the aroma container shown in Figures 1 to 4 only in that the outer side wall 18 of the aroma container is provided with a protruding region 46. In the embodiment of Figures 5 and 8, the protruding region 46 is designed as a periphery, but it may also include individual, separate sub-portions. In the same way, in the embodiment shown in Figures 5 and 8, the periphery is arranged flush with the top wall 12, which also constitutes merely an example. It is also possible to provide one or more protruding portions at any desired position on the side wall. Finally, it should be clear that the overall geometric shape of the aroma container shown in Figures 5 to 8 is also to be understood as merely an example. The aroma container does not have to be ring-shaped. What is important is only that the side wall should at least partially include a protrusion. In this case, the protrusion preferably extends outward substantially perpendicular to the outer side wall.

[0087] The rim 46 shown in the embodiments of Figures 5 to 8 allows the aroma container to be more easily grasped by a user. In the specific embodiments described below, the rim 46 can also be used to move the aroma container between an inactive and an active position, or away from the beverage machine, in a comfortable manner when interacting with the beverage machine.

[0088] The rim 46 only needs to extend radially slightly to make it easier for the user to grasp the aroma container. For example, an outward extension of 0.6 to 1.5 mm is generally sufficient to present the user with additional purchase information when grasping and removing the aroma container. Regarding the vertical height of the rim, a rim thickness of 2.0 to 2.5 mm, i.e., a vertical extension, is also sufficient. For conventional plastic materials, from which aroma containers are preferably manufactured, providing a rim thickness in this range allows for sufficient stability to be achieved.

[0089] Figures 9 and 10 show a plan view and a three-dimensional view of a further alternative embodiment of an aroma container according to the invention. The aroma container according to Figures 9 and 10 is constructed in a similar manner to the aroma container according to the above-described embodiment, but has a recessed handle 50 in the area of ​​the side wall 18. In this case, the aroma container according to Figures 9 and 10 can also be provided with a partial or surrounding lip, as in the embodiment according to Figures 5 to 8. The recessed handle 50 allows the user to better grip the aroma container when pressing it against the head of the associated beverage device, thereby simplifying operation of the aroma container.

[0090] In addition to the protruding portions such as the rim 46 shown by way of example and the recessed handle 50, other geometric shapes are also conceivable, which allow for easier gripping of the aroma container, for example, this can be achieved by providing a suitable surface structure of the sidewall, such as a textured surface, or by using a coating, for example comprising an elastomer.

[0091] In many embodiments, reference is made to a substantially circular ring-like geometric shape of the aroma container, in each case having an approximately drop-shaped interior and a circular ring-shaped exterior, in order to better point out the specific differences between the individual embodiments. Nevertheless, it should be clear that the aroma container according to the present invention is not limited to this type of geometric shape. In the following, reference is made to Figures 11 and 12, which show an aroma container 10 designed to be substantially U-shaped, as an example for different geometric shapes.

[0092] The aroma container according to Figures 11 and 12 again comprises an upper wall 12, a lower wall 14, an inner side wall 16, and an outer side wall 18. The outer side wall 18 may be provided with a recessed handle 50 arranged in a concave direction in the side wall 18, as in the aroma container embodiment according to Figures 9 and 10. In the same way, the aroma container according to Figures 11 and 12 may also be provided with a rim 46, as described with reference to the embodiment according to Figures 5 to 8. As shown in Figure 12, the air outlet opening 24 is provided in the center of the U-shaped geometric shape of the aroma container, in the region of the flat portion 26.

[0093] In a manner that deviates from the above-described embodiments, the aroma container 10 according to FIGS. 11 and 12 is provided with two air inlet openings 48, each located in the region of a free end 52 of the U-shaped profile, ensuring that the aroma substance located in the carrier material of the aroma chamber is taken up by the air flow flowing from the region of both free ends 52.

[0094] The aroma container 10 shown in Figures 13a, 13b, 14a, and 14b includes a closure attachment 54 located in the area of ​​the inner side wall 16, in the region of the air outlet opening 24. In the embodiment shown, the closure attachment 54 is rigidly connected to the top wall 12, but the operating principle described below can also be implemented if the closure attachment is rigidly connected to the bottom wall instead of the top wall. The closure attachment extends along the inner side wall 16 in the space enclosed by the inner side wall and is arranged along the inner side wall in a close spacing.

[0095] The closure attachment 54 serves to move the aroma container 10 between an activated position shown in Figures 13a and 13b and an inactivated position shown in Figures 14a and 14b. In the activated position, the air outlet opening 24 is free, whereas in the inactivated position, the air outlet opening 24 is closed by the closure attachment 54.

[0096] For this purpose, the top wall 12 is rotatable relative to the wall portion of the inner side wall 15 in which the air outlet opening 24 is located. Thus, by rotating the top wall 12 in the direction of rotation R, the user can move the aroma container 10 between the operative position shown in Figure 13a and the inoperative position shown in Figure 14a.

[0097] In this case, the user can grasp the aroma container by the upper wall 12 and rotate this wall relative to the lower wall 14, thereby causing a rotation R. Alternatively, the user can use their fingers to move the closure attachment 54. For this purpose, the closure attachment can include a concavely shaped grip surface 55, as in the embodiment shown, or can improve contact between the fingers and the closure attachment 54 in another suitable manner.

[0098] 15 and 16 show an embodiment of an aroma container according to the invention, in which a sliding rib 56 extends from the inner side wall 16 into the space enclosed by the inner side wall. In this case, the sliding rib extends vertically and has a rounded contour away from the inner side wall 16, so that in the region of the sliding rib 56 only a substantially linear contact can be established between the aroma container 10 and the head of the beverage machine, this contact extending through the space enclosed by the inner side wall 16 of the aroma container.

[0099] In addition, vertically extending slide ribs 56 on the aroma container serve to guide the aroma container and to enable straight removal of the aroma container from the beverage machine. In the following embodiments, design variations are shown in which the aroma container is movable between an activated position and an inactivated position.

[0100] 17 to 20, the upper and lower shells 20, 22 of the aroma container 10 are movable relative to one another so that the aroma container can be moved between an activated position and an inactivated position. To this end, as can be seen in the cross-sectional views of Figures 18 and 20, the upper and lower shells 20, 22 are vertically movable relative to one another.

[0101] In this case, the aroma container can interact with the beverage machine so that the head of the beverage machine moves through the space enclosed by the inner side wall 16. In this case, the bottom wall 14, on which the air inlet opening 48 is located, can be placed on the head of the beverage machine in the inactivated state shown in FIG. 18 so that the air inlet opening 48 is sealed. Furthermore, in the inactivated state, the air outlet opening 24 is also closed. If the aroma container is then pulled vertically upwards, either the user or, as will be explained later, the cover of the beverage machine, will grip the rim 46 from below and pull the aroma container upwards in the direction of arrow A, so that the upper and lower shells 20 and 22, which are movably guided relative to each other, are pulled apart, resulting in the formation of a passage 58 in the region of the air outlet opening 24 (see FIG. 20). In this way, when the aroma container is moved vertically in the direction of arrow A, both the air inlet opening 48 and the air outlet opening 24 are opened, and the aroma container is therefore brought into the activated position and ready for operation.

[0102] The embodiment shown in Figures 21 and 22 shows an alternative design of the aroma container 10, which is movable between an activated position and an inactivated position by actuation of the cover 70 of the beverage machine. For this purpose, the cover 70 is either unscrewed from the beverage machine or screwed onto it in a rotational direction B. In this case, the cover is designed to be freely movable and independently of the aroma container, but upon the final part of the complete screwing onto the beverage machine, the lead-in surface 72 engages with the upper edge region 74 of the aroma container. In this case, when the cover is screwed onto the beverage machine in a clockwise direction, the aroma container is moved along with it, so that the aroma container is in an inactivated state, the air outlet opening is no longer flush with the corresponding inlet opening in the transport channel for the beverage liquid, and therefore, aromatic air cannot be output from the aroma container. Rotation of the aroma container can likewise be performed manually by the user.

[0103] In the same way, when the cover is twisted off from the beverage machine shown in Figure 21, the pulling surface 76 of the cover can engage with the upper edge region 78 of the aroma container 10 and the aroma container can be moved therewith according to the arrow direction B in Figure 21 until the aroma container is in the operative position and an upward movement of the pulling surface in Figure 21 causes the pulling surface 76 of the cover to no longer engage with the upper edge region 78, so that the aroma container remains in the operative position during further rotation of the cover.

[0104] 23 shows an alternative option, whereby the aroma container 10 can be automatically placed in the operative position upon interaction with the beverage machine 60 by opening the cover, provided that no further vertical pressure is acting on the aroma container 10. For this purpose, an elastic element, in this case a helical spring 82, is provided in the region of the head 80 of the beverage machine, by which the aroma container 10 is preloaded vertically upwards. In the illustration shown in FIG. 23, the aroma container is not shown in the operative position, but rather during placement of the aroma container in the head 80 of the beverage machine, so that the helical spring 82 is visible. During operation, in particular during movement of the aroma container between the inoperative and operative positions, it is sufficient for the helical spring 82 to move the aroma container upwards a small distance, whereupon it strikes a stop in the part of the head 80 that extends through the space formed by the inner side wall 16. Thus, when the cover is unscrewed, the elastic preload of the helical spring 82 moves the aroma container upwards a predetermined travel distance relative to a rest position, where the aroma container is in the activated position. In the same way, when the cover is opened, pressure is exerted on the top wall 12 of the aroma container 10, which is moved vertically downwards to the inactivated position.

[0105] The embodiment shown in Figures 24 to 26 differs from the embodiment shown in Figure 23 only in that a spring ring 84 is provided instead of the helical spring 82. The spring has the advantage that it is easier to clean compared to the helical spring 82 according to the embodiment shown in Figure 23.

[0106] The spring ring may be provided as a separate component and is inserted into a recess in the head 80 of the beverage machine 60 to move the aroma container 10 vertically upwards from the inactive position to the active position as soon as the cover (not shown in Figure 24) is removed from the beverage machine and there is no longer any pressure on the top wall 12 of the aroma container. In this case, the shape of the exemplary spring ring 24 is shown in Figures 25 and 26, from which it becomes clear that the spring ring is simply an annular plate with a curved, elastically deformable central part 85 that can be easily cleaned by the user.

[0107] Figures 27 to 30 show the cover 70 and its interaction with the aroma container 10 according to the embodiment of Figures 5 to 8, which allows automatic movement of the aroma container between the inactivated and activated positions. In this case, the cover 70 of the beverage machine is provided with at least one engagement hook, and in the embodiment shown in Figures 27 to 30, three engagement hooks 86 are provided, which are uniformly distributed around the periphery of the inner surface of the cover 70, as is best seen in Figure 28. In this case, the geometry of the engagement hooks 86 in cross section can be seen from the cross-sectional view in Figure 29. In this case, the engagement hooks extend downwards from stop surfaces 88 in the cover. In this case, the stop surfaces 88 serve to position the upper wall 12 of the aroma container 10. The aroma container is in turn provided with a peripheral edge 46, as shown in Figure 30, which can grip the engagement hooks 86 in a snug manner. The aroma container 10 is placed on the head of the beverage machine accurately with respect to the angle, so that the aroma container does not rotate even when the cover is rotated; rather, when the cover is rotated, the engaging hook 86 is moved around the peripheral edge 46, and when the cover is twisted upward and removed, the aroma container 10 is pulled upward together with it.

[0108] As the cover is twisted off, the aroma container is pulled upwards until it strikes a stop position. As soon as the aroma container is pulled upwards to its activated or working position and strikes a stop position (not shown) on the mouthpiece of the beverage machine, in the event of further vertical movement of the cover 70 upwards the engagement hooks deform and in the process disengage from the rim 46 of the aroma container.

[0109] When the cover is closed again after use of the beverage machine in the operative position in which the aroma container 10 is pulled upwards, the engagement hooks 86 snap onto the periphery 46 of the aroma container. Then, since the upper wall 12 of the cover 70 rests against the stop surface 88 of the cover 70, in the event of a further vertical movement of the cover downwards, for example while the cover is being screwed onto a thread on the head of the beverage machine, the aroma container is pushed vertically downwards until the aroma container is in the inoperative position in which the outlet opening is no longer in flow connection with the corresponding inlet opening to the transport channel for the beverage liquid and the air inlet opening 48 arranged on the underside of the aroma container is pressed against the sealing surface of the head of the beverage machine.

[0110] Thus, also in this embodiment, the user no longer needs to move the aroma container back and forth between the inactive and active positions, as this occurs automatically once the cover is unscrewed and screwed in. However, if the user does not wish to consume the flavored beverage liquid, they can of course manually push the aroma container vertically downwards to the inactive position before drinking.

[0111] In addition to the above-mentioned variants, whereby the aroma container can be automatically moved between the activated and inactivated positions, further solutions are also conceivable that are not described in detail here. For example, the aroma container can be pulled upwards by magnetically coupling it to the cover. Instead of a threaded connection, a bayonet connection can also be provided between the cover and the beverage container.

[0112] Similarly, a hinged cover may be provided, with or without a spring element, which when opened releases the aroma container so that it can be moved to the operative position by the spring element, or a ramp-like angled surface on the cover automatically rotates the aroma container slightly when the cover is opened or closed, moving the aroma container between the operative and inoperative positions.

[0113] Finally, it is also possible to design the aroma container so that it is automatically movable from an inactive to an active position when negative pressure is applied, in this solution the movable part of the aroma container is a check valve that automatically opens in the event that negative pressure is applied during use of the beverage machine, freeing the air outlet opening of the aroma container.

[0114] Common to all the above solutions is that the aroma container is designed so that the Reynolds number Re in the air inlet region is greater than 2000, where the Reynolds number is defined as Re = (w·d) / v, where v is the kinematic viscosity of the air [m 2 / s], d is the diameter of the air inlet opening [m], and w is the flow velocity [m / s] when entering the aroma container at a time-averaged volumetric flow rate of 250 ml / min to 600 ml / min. The geometry of the aroma chamber is preferably designed in such a way that when air at this volumetric flow rate enters the aroma container, a turbulent air flow prevails throughout the aroma container, where, with the help of the maximum free stream cross-section, instead of the diameter d of the air inlet opening, a local Reynolds number characterizing the local flow conditions at a specific point in the aroma container is formed in each case in a local area of ​​the aroma container.

[0115] The above embodiments describe individual advantageous designs of the aroma container according to the invention, which can be combined with one another as far as is expedient and also in further embodiments not described in detail.

[0116] Reference Number List 10 Aroma Container 12 Upper wall 14 Lower wall 16 Inner sidewall 18 outer sidewall 20 Upper Shell 22 Lower shell 24 Air outlet opening 26 Flat area 28 Ends tapering to a point 30 Shadow Gap 32 Headspace 34 The upper wall facing the aroma chamber 36 The side of the lower wall facing the aroma chamber 40 Aroma Chamber 42 Carrier Substances 44 Aroma chamber air-filled space 46 Periphery 48 Air inlet opening 50 dented handle 52 Free end of aroma container 54 Closure Attachment 55 Grip surface 56 Slide rib 58 Passage 60 Beverage equipment 70 Cover 72 Retraction surface 74 Superior border area 76 Retraction surface 78 Superior border area 80 Head 82 Coil spring 84 Spring Ring 85 curved center 86 Engagement hook 88 Stop surface

Claims

1. an aroma container for adding aroma substances to an air stream passing through the aroma container; - an upper wall, a lower wall and at least one side wall surrounding the aroma chamber; - at least one air inlet opening to said aroma chamber, and - at least one air outlet opening from said aroma chamber, Including, - a carrier material for said aroma substances is present in said aroma chamber, - the carrier material comprises a nonwoven material; Aroma container.

2. 2. The aroma container according to claim 1, wherein a head space is provided between the carrier material and the side of the upper wall facing the aroma chamber.

3. 3. An aroma container according to claim 1 or claim 2, characterized in that the side wall at least partially includes a protrusion, the protrusion extending outwardly substantially perpendicular to the side wall.

4. 4. The aroma container according to claim 1, wherein the nonwoven material has a specific flow resistance of less than 500 Pa.s / m, or less than 400 Pa.s / m, or about 380 Pa.s / m.

5. - the nonwoven material has a density of 1500 g / m ２ Less than or about 1000 g / m ２ and has an areal density of - the nonwoven material has a strength of 300 kg / m ３ Density of less than, or about 200 kg / m ３ having a density of 5. The aroma container according to claim 1, wherein the aroma container is a container for aromatherapy.

6. 6. The aroma container according to claim 1, wherein the thickness of the carrier material is at least 50% of the height between the upper wall of the aroma container and the lower wall of the aroma container, or at least 80% of the height between the upper wall of the aroma container and the lower wall of the aroma container.

7. 7. An aroma container according to claim 1, wherein the at least one air inlet opening has a different geometric shape with a diameter of at least 0.2 mm or an equivalent minimum opening cross section, or the at least one air inlet opening has a diameter of 20 mm or less.

8. 8. The aroma container according to claim 1, wherein the porosity of the nonwoven material is between 70% and 93%, or between 70% and 80%.

9. The Reynolds number Re at the air inlet region of the aroma container is greater than 2000; The Reynolds number is defined as Re=(w·d) / v, v is the kinematic viscosity of air [m ２ 9. The aroma container according to claim 1, wherein d is the diameter [m] of the air inlet opening, and w is the flow rate [m / s] when air flows into the aroma container at an average volumetric flow rate of 250 ml / min to 600 ml / min.

10. 10. An aroma container according to any one of claims 1 to 9, characterized in that the aroma container has a substantially annular geometric shape including an outer sidewall and an inner sidewall.

11. 11. The aroma container according to claim 10, wherein the inner side wall encloses a space, the cross-sectional area of ​​which has a geometric shape that deviates from a circle.

12. 12. The aroma container according to claim 11, characterized in that the geometric shape of the inner side wall, in cooperation with a correspondingly shaped mouthpiece of the beverage machine, defines a single position of the aroma container with respect to its rotation, and the space enclosed by the inner side wall has a substantially drop-shaped cross-sectional area.

13. The maximum extent L of the cross-sectional area of ​​the space enclosed by the inner side wall ｍａｘ and the minimum extent L of the cross-sectional area of ​​the space surrounded by the inner side wall. ｍｉｎ With respect to the ratio of ｍａｘ / L ｍｉｎ ≦1.15 applies, or L ｍａｘ / L ｍｉｎ 13. The aroma container according to claim 11 or 12, wherein the ratio is about 1.

1.

14. 14. An aroma container according to any one of claims 11 to 13, further comprising a sliding rib in the region of the inner side wall.

15. 15. An aroma container according to claim 1, wherein the air inlet opening is located in the region of the bottom wall of the aroma container and the air outlet opening is arranged in a side wall of the aroma container, in the case of a substantially annular geometry of the aroma container having an outer side wall and an inner side wall, in the inner side wall.

16. 16. The aroma container according to claim 1, wherein the aroma container comprises a lower shell and an upper shell connected to the lower shell, and the air outlet opening is located in a connection area between the lower shell and the upper shell.

17. 17. An aroma container according to any one of claims 1 to 16, characterized in that the nonwoven material has an air permeability selected to ensure good passage of air flow through the aroma container.

18. The air permeability L of the nonwoven fabric material at a differential pressure of 100 Pa is L≧200 l / (m ２ s) or 220 l / (m ２ s) to 280 l / (m ２ 18. The aroma container according to claim 1, wherein the aromatic compound is a hydroxybenzoate.

19. - an aroma container according to any one of claims 1 to 18; a head to which said aroma container can be connected so that at least a part of said aroma container is movable from an activated position to an inactivated position; A beverage machine comprising: in said operating position, said air outlet opening is in flow connection with a transport channel for drinking liquid in the drinking machine; in said inactivated position, there is no flow connection between said air outlet opening and the transport channel for the beverage liquid, and said air inlet opening is substantially sealed; Beverage equipment.

20. - the beverage machine includes a removable cover that can fit onto the head of the beverage machine; the beverage machine comprises at least one force-exerting element by means of which the aroma container can be moved from the inactive position to the active position when the cover is removed; 20. A beverage machine according to claim 19, characterized in that

21. 21. The beverage machine according to claim 20, characterized in that the at least one force-exerting element comprises a stop surface on the cover, which allows the aroma container to rotate from the inactive position to the active position when the cover rotates as the cover is unscrewed.

22. the side wall of the aroma container at least partially comprises an outwardly extending protrusion, - the at least one force-exerting element comprises a hook-like element on the cover, the hook-like element being arranged and designed to embrace the protrusion in a snug manner during removal of the cover and to move the aroma container from the inactivated position to the activated position; 21. A beverage machine according to claim 20, characterized in that

23. 21. The beverage machine according to claim 20, characterized in that the force exerting element comprises a resilient preload element arranged between the aroma container and the head of the beverage machine and preloading the aroma container into the activated position when the cover is removed.

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