AROMA CONTAINER AND BEVERAGE DEVICE HAVING AROMA CONTAINER

Abstract

The aroma container (10) for adding aroma substances to an airflow passing through the aroma container includes an upper wall (12), a lower wall (14), and at least one side wall (18) surrounding an aroma chamber (40), at least one air inlet opening (48) to the aroma chamber (40), and at least one air outlet opening (24) from the aroma chamber (40), in which a carrier material (42) for the aroma substances is present. A headspace (32) is preferably provided between the carrier material (42) and a side (34) of the upper wall (12) facing the aroma chamber (40). The carrier material (42) comprises a nonwoven material, and the air permeability L of the nonwoven material at a pressure difference of 100 Pa is L≧200 l / (m 2 ·s), preferably 220 l / (m 2 s) to 280 l / (m 2 ·s).

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 drinking liquids which, on the one hand, have a pleasant flavour, but on the other hand, avoid the health risks that may be caused by the consumption of aroma substances or stabilizers dissolved in the drinking liquid. Furthermore, the intake of an increased number of calories should be avoided.

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

[0004] Since the sense of smell is a significant part of taste perception when consuming food and drink, previous beverage systems have attempted to influence the smells 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 elements are located in close proximity to the nose of the user, who breathes through his nose and therefore ingests the smells while drinking.

[0005] A beverage device for retronasal intake of aromatic substances is known from US Pat. No. 5,399,633, which comprises an aroma container through which air can flow, the aroma container supplying aromatized air to a transport channel for the beverage liquid. In this way, the aromatic substances are taken retronasally. During drinking, the aromatic substances enter the user's mouth together with the beverage liquid and then travel up the retronasal cavity via the pharynx to the olfactory mucosa, where they are sensed 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 thus gets the impression that he is tasting aromas, when in fact he is 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 device having the features of claim 18. Preferred embodiments arise from the remaining claims.

[0009] The aroma container according to the invention is for adding aroma substances 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 invention, the carrier material further comprises a nonwoven material, the air permeability L of the nonwoven material at a pressure difference of 100 Pa being L≧200 l / (m 2 s), preferably 220 l / (m 2 s) to 280 l / (m 2 ·s).

[0010] Thus, the carrier material for the aroma substances is located in the aroma chamber and preferably a head space is provided between the carrier material and the wall closing the aroma chamber at the top. By providing a head space, the mixing of the aromatized air stream is improved. In this case, the air stream flowing through the aroma chamber flows through the carrier material provided with the aroma substances. In this process, different partial streams are formed in the carrier material, which comprises a nonwoven material, and these partial streams may be aromatized to different degrees, especially if the aroma container has already been used for a long time and there is no longer much aroma substance in the carrier material. During the flow through the head space constituting a cavity in the aroma chamber that is not filled with carrier material, a homogenization of the partial air streams, possibly aromatized to different degrees, occurs. Providing a head space in this way ensures that the user of the beverage device, who takes the aromatized air stream in addition to the beverage liquid, experiences a taste sensation as uniform as possible.

[0011] A further advantage of the headspace is the homogenization of the aromatization of the air stream with different aroma substances. Many aroma substances do not consist of a single compound, but rather contain several compounds, whose mass transfer behavior differs from the carrier substance in the air stream. Thus, the individual partial air streams emerging from the carrier substance may have different chemical compositions of aromatization. The mixing of 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 pressure difference of 100 Pa is 200 l / (m 2 The air permeability of such a nonwoven material ensures that a good passage of the air flow through the aroma container is ensured, but at the same time that a pressure drop not too high occurs 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, which does not fill the entire aroma chamber but rather leaves a headspace as appropriate, is important, and also the proper selection of a high air permeability of the non-woven material, which should be below 200 l / (m 2 ·s), is important.

[0014] The air permeability L of the non-woven material at a differential pressure of 100 Pa is preferably 500 l / (m 2 ·s) or less. If the air permeability is too high, there is a risk of forming preferential flow paths within the non-woven material, and the air flow passing through the aroma container through these flow paths can flow with very low resistance. Therefore, the air flow here flows through other regions of the non-woven material and has a very slight tendency to take in the aroma substances present there. As a result, the air flow emerging from the aroma container will exhibit a reduced level of scenting well before the aroma substances are actually exhausted.

[0015] The carrier material in the aroma chamber does not need to have the same spread as the geometry of the aroma chamber. Thus, in addition to the headspace provided vertically between the carrier material and the upper wall, there may also be one or more zones horizontally, in the aroma container, where the carrier material is not included and an increased homogenization of the air flow passing through the aroma container can occur.

[0016] When different aromas are used in a beverage device, not only the geometric shape most suitable for the size of the headspace, but also the lateral spread of the carrier material in the aroma chamber can vary between individual aroma substances. The chemical structures exhibited by the aroma substances are different, which affects their behavior regarding mass transfer in the air flow.

[0017] If the carrier material does not cover the entire lower wall of the aroma chamber, this can also have the advantage of facilitating the insertion of the carrier material during production in the case of a complex geometric shape of the cross-sectional area of the aroma chamber.

[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 outwards substantially perpendicular to the outer side wall.

[0020] This kind of protrusion facilitates manual handling by the user, who, in addition to suitable labelling, can identify based on said protrusion the orientation in which the aroma container must be coupled to the associated beverage machine. Furthermore, as will be explained later, the protrusion extending outwards from the side wall can be used to automatically move the aroma container into an operative position upon interaction with a beverage machine of corresponding shape, and vice versa, also to bring the aroma container into a position for long-term storage, in order to prevent undesired release from the aroma container.

[0021] The nonwoven material preferably has a specific flow resistance of less than 500 Pa·s / m, preferably less than 400 Pa·s / m, 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 1500g / 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 even more preferred that the density of the cellulose acylate is 0.01 to 0.05.

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

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

[0025] Furthermore, it has proven to be advantageous to arrange the carrier material in the aroma chamber at 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 wall of the aroma container and the lower wall of the aroma container, preferably at least 80% of the height between the upper wall of the aroma container and the lower wall 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 shall 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, in order to ensure sufficient flow through the nonwoven material, it is particularly preferred that the thickness of the carrier material is at least 80% of the height between the upper wall of the aroma container 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 easy filling of the aroma chamber with the carrier material.

[0029] According to a particularly preferred embodiment of the carrier substance, this is mixed with the aroma substance before being inserted into the aroma chamber, or is mixed with the aroma substance while or after being inserted into the aroma chamber. Similarly, the present invention can also be filled by the user himself or can be designed to be refillable.

[0030] The height between the upper wall and the lower wall defines the height of the internal volume of the aroma chamber. As a result, the headspace above the carrier substance should be at most half of the height of the aroma container between the upper wall and the lower wall in the region of the carrier substance.

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

[0032] An opening cross-section of an air inlet opening smaller than 0.2 mm is associated with an overly high pressure drop, and thus the flow within the aroma container is impeded. Furthermore, a further reduction in the opening cross-section of the air inlet opening likewise has no advantages with respect to the dominant flow pattern in this region, which is already in the turbulent flow regime under typical operating conditions in any case.

[0033] The porosity of the non-woven material is preferably from 70% to 93%, preferably from 70% to 80%.

[0034] The high porosity of the non-woven material is not only important with regard to good passage ability and low intrinsic flow resistance, but correctly enables the carrier substance to take up a large amount of aroma substance so that a small-sized aroma container has a long service life until the supply of the 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, where the Reynolds number is defined as Re = (w·d) / v, and v is the kinematic viscosity of air [m2 is [ / s], d is the diameter of the air inlet opening [m], and w is the flow velocity [m / s] when flowing into the aroma container at a time-averaged volume flow rate of 250 ml / min to 600 ml / min.

[0036] Reynolds numbers greater than about 2000 characterize a turbulent flow, or at least a flow already in the transition region between laminar and turbulent flows. Turbulent flow ensures good mixing, and as a result, the uptake of aroma substances in the air flow passing through the aroma container is improved. The volume flow rate per minute takes into account that when the aroma container according to the invention is coupled to a beverage device and the air outlet opening is in fluid connection with the transport channel for the beverage liquid, the temporary volume flow rate sometimes varies greatly. The drinking process is not a uniform and stationary process. Correctly, not only different pressures but also different flow velocities are dominant in the transport channel for the beverage liquid. Therefore, with respect to the processes of suction and swallowing, there are large fluctuations in the temporary volume flow rate, and thus there are also large fluctuations in the flow velocity at which air passes through the air inlet opening. However, experimentally, it is possible to show that when used as intended, an average volume flow rate of 250 ml / min to 600 ml / min flows through the aroma container according to the invention. In this case, the physiological drinking process was determined for a number of different adults. Since the volume 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 representing the flow state must exceed 2000.

[0037] The air inlet opening preferably has a diameter of 0.2 mm to 20 mm. A relatively large air inlet opening of 20 mm can ensure that turbulent flow does not flow directly into the region of the air inlet opening. However, this can be compensated for by a suitable selection of the geometric shape of the aroma chamber, for example, when the carrier material is placed directly above the air inlet opening in the aroma chamber, and thus the air flow entering the aroma chamber flows through the carrier material in a turbulent pattern within the non-woven material.

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

[0039] This type of geometric shape has a number of advantages. First, since an asymmetric weight distribution on the beverage device does not occur, this type of aroma container can be fixed to the head portion of the beverage device around the transport channel for the beverage liquid without the weight of the aroma container being perceived as problematic. Furthermore, providing an annular geometric shape allows the air flow passing through the aroma container to travel as long a distance as possible, and in that process, the air inlet opening and the air outlet opening are arranged to intentionally ensure that the air flow passes through the carrier substance contained in the aroma chamber as completely as possible.

[0040] In the case of an aroma container having a substantially annular geometric shape, the inner side wall preferably surrounds a space, and its cross-sectional area has a geometric shape deviating from a circular shape.

[0041] As described with reference to a plurality of examples, this design has many advantages. First, the friction between the inner side wall and the head portion of the beverage device on which the aroma container is placed can be reduced in an intentional manner. Furthermore, by using a non-circular shape, the aroma container can be moved between different operating positions in its interaction with a properly designed beverage device. Finally, by using a non-circular shape, it is also possible to facilitate the correct placement of the aroma container on the beverage device for the user.

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

[0043] In other words, the geometric shape of the inner side wall of the aroma container is selected such that the space surrounded by the inner side wall has a cross-sectional area that enables precise positioning of the aroma container. For example, with a hexagonal geometric shape of the inner side wall, this could not be achieved. Although the space surrounded by the inner side wall would have a geometric shape with a cross-sectional area deviating from a circle, the aroma container could be placed at six different rotational positions on a correspondingly shaped mouthpiece that fills the inner space.

[0044] In the case of a substantially annular geometric shape of the aroma container, but with a cross-sectional area deviating from a circle, the maximum extent (L max ) of the cross-sectional area of the space surrounded by the inner side wall and the minimum extent (L min ) of the cross-sectional area of the space surrounded by the inner side wall, 1.05 ≦ L max / L min ≦ 1.15 is applicable, and preferably, L max / L min is about 1.1 which has been found to be particularly advantageous in certain cases.

[0045] In this case, it has been found that the geometric shape of the substantially annular aroma container deviating from a circular geometric shape is not only advantageous with respect to possible precise positioning options, but also, correctly, has the effect that the air flow passing through the aroma container is better mixed by the cross-sectional changes and curvature changes of the aroma chamber. This is because all changes in the flow pattern support the appearance of turbulent flow. In contrast, if the ratio of the minimum extent to the maximum extent becomes too large, this also results in negative results here, with respect to the volume of the aroma chamber and the travel distance through which the air flow passes. In this case, the optimal results are achieved with a clearly circular ring shape. Therefore, L max / L minThe range of values from 1.05 to 1.1 with respect to [X] represents the best compromise between, on the one hand, the longest possible travel distance for the air flow passing through the aroma container and, on the other hand, the appearance of turbulent flow and / or the support for maintaining the existing turbulent flow.

[0046] The aroma container preferably further includes slide ribs in the region of the inner side wall. By providing the slide ribs, the contact surface between the aroma container extending in the space surrounded by the inner side wall and the mouthpiece of the beverage device is reduced, so that the friction when sliding the substantially annular aroma container on the beverage device is reduced.

[0047] However, in the same way, instead of providing slide ribs, it is also possible to provide grooves, and these grooves are provided on the inner side wall. This means also reduces the potential contact surface between the aroma container and the possible shapes of the beverage device and, in relation thereto, the friction in the case of relative movement between the two components.

[0048] When the groove on the inner side surface of the aroma container extends sufficiently deeply inward in the direction of the aroma chamber, the rising part will be located on the side surface of the inner side wall facing the aroma chamber. This rising part extends into the aroma chamber and, by repeating the separation of the air flow along the inner side wall, also assists in the mixing of the air flow passing through the aroma container.

[0049] Similarly, since the inner side wall of the aroma container in the region does not correspond to the outer shape of the head part of the beverage device, and thus there is no contact between the aroma container and the beverage device over the entire surface, it is also possible to reduce friction.

[0050] Preferably, the air inlet opening is located in the region of the lower wall of the aroma container, and the air outlet opening is arranged on the side wall of the aroma container. Preferably, in the case of the substantially annular geometric shape of the aroma container having an outer side wall and an inner side wall, it is arranged on the inner side wall.

[0051] Providing an air inlet opening in the region of the lower wall of the aroma container is advantageous when it is intended that the aroma container be fitted onto the head portion of the beverage apparatus and be in sealing contact with the head portion of the beverage apparatus there. Further, by providing an air inlet opening in the region of the lower wall of the aroma container, a flow through the flow container can be generated depending on the arrangement of the carrier substance within the aroma container, in which case the air flow needs to flow through the carrier substance while flowing through the aroma container and does not flow directly into the headspace provided within the aroma container.

[0052] By providing an air outlet opening in the side wall of the aroma container, there is provided the possibility of generating a defined and long travel distance for the air flow passing through the aroma container. For example, the carrier substance can be located in the aroma chamber in the region where the air outlet opening is positioned above the air outlet opening. In this way, the air flow passing through the aroma container has to flow through the carrier substance before exiting the aroma container and can then 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 on the inner side wall of the aroma container such that the scented air exiting the aroma container can enter a transport channel for the beverage liquid that extends through the space surrounded by the inner side wall of the aroma container.

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

[0055] This design has the advantage that it is technically easy to implement with respect to production using injection molding. A slider is not required to generate the air outlet opening.

[0056] A peripheral groove that serves as a shadow gap and can perform multiple functions is preferably located in the contact area between the lower shell and the upper shell. First, this type of shadow gap can indicate to the user the position of the aroma container that can be moved relative to the head part of the beverage device. Furthermore, the lower shell and the upper shell can be interconnected by ultrasonic welding, and there is no risk of material accumulation in the area of the welding seam that extends 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 device including 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 operating position to a non-operating position. In the operating position, the air outlet opening is in fluid connection with the transport channel for the beverage liquid in the beverage device. In the non-operating position, there is no fluid 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, when moving from the operating position to the non-operating position, it is possible to completely move the aroma container, for example, by translational movement or rotational movement. Similarly, it is also possible that only at least a part of the aroma container is movable from the operating position to the non-operating position. Thus, for example, two parts of the aroma container that are movable relative to each other may be moved relative to each other so that these parts rotate relative to each other. Similarly, it is also possible to operate two parts of the aroma container by separating or attaching the two parts. By separating the two parts, the air outlet opening and / or the air inlet opening in each part of the aroma container can be brought to a position that is in the same plane as each other. In the simplest case, in the event of an annular aroma container, two housing parts may be rotatable relative to each other, the air outlet openings provided in both housing parts are in the same plane as each other, and the aroma container is in the operating position only at 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 fluid connection with the transport channel for the beverage liquid. According to this, the scented air flow is not output to the ambient air in order to act on the user's anterior nasal cavity, but rather, the scented air is correctly supplied to the transport channel for the beverage liquid so that it is perceived by the user in the posterior nasal cavity and a sensory impression of the taste perception of the beverage liquid results.

[0060] The beverage device preferably includes a removable cover that can fit onto the head portion of the beverage device. The removable cover includes at least one actuating element, and by means of the at least one actuating element, the aroma container can be moved from the non-operating position to the operating position when the cover is removed.

[0061] The movement of the aroma container between the non-operating position and the operating position extends the useful life of the aroma container because it does not release unintentionally when it is not in operation. The movement of the aroma container between the non-operating position and the operating position can be carried out by the user himself, but there is always a risk that the user will forget to do so. Therefore, the solution of providing a removable cover for the beverage device is advantageous. The above-mentioned cover must be removed when intending to drink from the beverage device. If the beverage device includes an actuating element by which the aroma container can be automatically moved from the non-operating position to the operating position when the cover is removed, then after the cover is removed, the aroma container is brought to the operating position and the beverage device is automatically made ready for use.

[0062] Similarly, it is also possible to use the placement of the cover after the drinking process to put the aroma container in the non-operating position.

[0063] According to a preferred embodiment of the present invention, at least one force exerting element includes a stop surface on the cover, and when the cover is rotated as it is twisted off, the stop surface can rotate the aroma container from the non-operating position to the operating position. In other words, the rotational movement of the cover during removal by twisting is used to rotate the aroma container from the non-operating position to the operating position. This operating principle is used in the same way to rotate the aroma container from the operating position to the non-operating position, similar to the assistance of the contact surface on the cover of the aroma container when the cover is screwed in.

[0064] According to an alternative embodiment of the present invention, the side wall of the aroma container at least partially includes a protruding portion extending outward. At least one force exerting element includes an engaging element, preferably a hook-shaped element, on the cover, and this element is arranged and designed to enclose the protruding portion in a manner that fits exactly during removal of the cover and move the aroma container from the non-operating position to the operating position.

[0065] For this purpose, a single peripheral hook-shaped element can be provided on the cover, or a plurality of hook-shaped elements can be provided. These one or more elements snap into the lower side of the protruding portion on the side wall of the aroma container when the cover is screwed into the beverage device, and when the cover is removed, they pull or twist the aroma container along with them and move it from the operating position to the non-operating position. In this case, at the end of the screwing process, at the last part rotating on the cover in the operating position, the hook-shaped element elastically deforms and releases the protruding portion on the side wall of the aroma container again, so that the aroma container can collide with the stop element and the cover can be removed.

[0066] According to an alternative embodiment of the present invention, the force exerting element is arranged between the aroma container and the head portion of the beverage device and includes an elastic preloading element that preloads the aroma container to the operating position when the cover is removed.

[0067] In this case, the elastic preloading element may be a part integrally formed with the head portion of the beverage device or may be a part provided as a separate element. Also in this solution, when the cover is removed, the aroma container is moved from the non-operating position to the operating position without further assistance from the user.

Brief Description of the Drawings

[0068] The present invention will be described in more detail below with reference to some embodiments. [Figure 1] Overall view of the aroma container according to the first embodiment of the present invention. [Diagram 2] Plan view of the aroma container shown in FIG. 1. [Diagram 3] Cross-sectional view of the aroma container along the cutting line A-A in FIG. 2. [Figure 4] Cross-sectional view of the aroma container along the cutting line B-B in FIG. 2. [Diagram 5] Overall view of the second embodiment of the aroma container according to the present invention. [Figure 6] Cross-sectional view of the aroma container shown in FIG. 5, similar to the cutting plane A-A shown based on the first embodiment in FIG. 2. [Figure 7] Cross-sectional view of the aroma container shown in FIG. 5, similar to the cutting plane B-B shown based on the first embodiment in FIG. 2. [Figure 8] View of the aroma container shown in FIG. 5 as seen from below. [Figure 9] Plan view of the aroma container according to a further embodiment of the present invention. [Figure 10] Three-dimensional view of the aroma container according to a further embodiment of the present invention. [Figure 11] Plan view of the aroma container according to a further embodiment of the present invention. [Figure 12] Three-dimensional view of the aroma container according to a further embodiment of the present invention. [Figure 13] Three-dimensional view of the aroma container according to a further embodiment of the present invention in the operating position. [Figure 13a] A plan view of an aroma container according to a further embodiment of the present invention in the actuated position. [Figure 14] A three-dimensional view of the aroma container described in FIG. 13a in the non-actuated position. [Figure 14a] A plan view of the aroma container described in FIG. 13a in the non-actuated position. [Figure 15] A plan view of an aroma container according to a further alternative embodiment of the present invention. [Figure 16] A three-dimensional view of an aroma container according to a further alternative embodiment of the present invention. [Figure 17] A view showing a further embodiment of an aroma container according to the present invention in a first non-actuated position. [Figure 18] A view showing a further embodiment of an aroma container according to the present invention in a first non-actuated position. [Figure 19] A view showing the aroma container described in FIG. 17 in the actuated position. [Figure 20] A detailed cross-sectional view of the aroma container described in FIG. 19 in the actuated position. [Figure 21] A view showing an embodiment of a beverage device according to the present invention including a cover for automatically actuating an aroma container. [Figure 22] A view showing an embodiment of a beverage device according to the present invention including a cover for automatically actuating an aroma container. [Diagram 23] A view showing an embodiment of a beverage device according to the present invention including a first alternative option of a force exerting element. [Figure 24] A view showing an embodiment of a beverage device according to the present invention including a second alternative option of a force exerting element. [Diagram 25] A plan view of the force exerting element described in FIG. 24. [Figure 26] A side view of the force exerting element described in FIG. 24. [Figure 27] A view showing a cover of a beverage device according to the present invention for automatically actuating an aroma container. [Figure 28] It is a view of the cover described in FIG. 27 seen from below. [Figure 29] It is a cross-sectional view taken along the line A-A in FIG. 28. [Diagram 30] It is a cross-sectional view for explaining the interaction between the cover described in FIG. 27 and the aroma container described in FIG. 5.

Mode for Carrying Out the Invention

[0069] Purely by way of example, with reference to the embodiments shown in the drawings, the present invention will be described below. In this case, terms such as upper, lower, side / surface, etc. are used so that, for example, the aroma container described in FIG. 1 is positioned with its lower wall placed on a horizontal and flat surface.

[0070] An aroma container 10 according to a first embodiment is shown in FIGS. 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 described in FIGS. 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 upper wall 12 is preferably flat at least in a region so that a label can be attached to the outside of the upper wall 12.

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

[0073] In a specific example, as most clearly visible in FIG. 2, the inner sidewall 16 is provided with a flat portion 26, and otherwise, the end 28 tapers substantially towards a point and is substantially drop-shaped. As can be seen from FIG. 2, the illustrated geometric shape of the inner sidewall 16 enables precise positioning of the aroma container on a beverage device (not shown). In this case, the aroma container 10 can be placed on a correspondingly shaped element of the beverage device, and its outer contour follows the geometric shape of the inner sidewall to such an extent that the aroma container can be placed on the beverage device only at a single angular position, i.e., rotation in the plane of the depiction in FIG. 2.

[0074] In this case, the geometric shape of the inner sidewall 16 is selected such that the deviation of the inner contour from a circular ring shape is only slight. In this case, the minimum dimension L min to the maximum clearance dimension L max in the cross-sectional area of the space enclosed by the inner sidewall 16 ranges from 1.05 to 1.15, and preferably is about 1.1.

[0075] The flat portion 26 enables sealing of the air outlet opening 24 when the aroma container is pressed onto the geometric shape of the correspondingly shaped beverage device. Providing a flat sub-surface 26 in the region 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 region between the upper shell 20 and the lower shell 22. This has the advantage that when manufacturing by injection molding, there is no need to provide a separate slider, and correctly, the upper shell 20 and the lower shell 22 together form the air outlet opening 24, enabling the aroma container to be manufactured easily.

[0077] A shadow gap 30 for performing various tasks is provided in the region between the upper shell 20 and the lower shell 22. By providing a shadow gap between the upper shell 20 and the lower shell 22, it is possible to prevent the material flowing out during welding the upper shell to the lower shell from optically damaging the appearance of the aroma container. Further, by providing a shadow gap, it becomes possible to achieve a rounded edge. A further advantage of providing the shadow gap 30 is that it can visually feedback to the user the operating position where the aroma container is located. In that case, the above container can be moved vertically with respect to the beverage device. In the process, in the arrangement of the aroma container moved downward in the vertical direction, the shadow gap becomes invisible to the user.

[0078] The contour of the inner side wall 16 is vertical, that is, the space surrounded by the inner side wall has a constant cross-sectional dimension over the height of the aroma container. This enables the vertical movement of the aroma container through the space surrounded by the inner side wall and relative to the elements of the beverage device placed on the inner side wall. Providing an inner side wall extending in the vertical direction is advantageous in all embodiments of the present invention.

[0079] The air inlet opening 48 is shown in FIG. 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 end portion 28 that tapers towards a point, and thus is directly opposite to the air outlet opening 24. As a result, the air flow passing through the aroma container has to move over as wide a distance as possible and can thus be enriched with aroma substances in a particularly effective manner.

[0080] As shown in the cross-sectional views described in FIGS. 3 and 4, the aroma chamber 40 is located inside the aroma container 10. Further, a carrier substance 42 is inserted into the aroma chamber 40, and this carrier substance holds the aroma substance. The carrier substance is U-shaped as shown in FIG. 2, that is, it is not completely surrounded, and as a result, it is possible to easily insert the carrier substance mechanically into the lower shell 22 of the aroma container before arranging the upper shell 20 during the production process. The U-shaped geometry of the carrier substance further enables better aroma development, which is because in the region of the tapered end 28 that tapers towards a point in the embodiments described in FIGS. 1 to 4, air first enters the space 44 filled with air in the aroma chamber 40, and then uniformly enters the carrier substance 42 over its entire height and can flow through the carrier substance.

[0081] As also shown in FIGS. 3 and 4, a headspace is located above the carrier substance, and in the headspace, the aroma chamber 40 is not filled with the carrier substance 42. Providing the headspace has not only the function of making the air denser but also the function of homogenizing the air with the aroma substance.

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

[0083] In all of the illustrated embodiments, the carrier material is a non-woven material, and the non-woven material has a permeability L of L≧200 l / (m 2 ·s), preferably from 220 l / (m 2 ·s) to 280 l / (m 2 ·s) at a differential pressure of 100 Pa. The non-woven fabric preferably consists of 100% polyester. In this case, the porosity of the non-woven material is from 70% to 93%, preferably from 70% to 80%.

[0084] In the embodiments described in FIGS. 1 to 4, the diameter of the air inlet opening in the lower wall is 1.2 mm.

[0085] Since the upper shell 20 and the lower shell 22 are interconnected by ultrasonic welding, the upper shell and the lower shell are connected in a sealed manner except in the region of the air outlet opening, preventing possible intrusion of air into the aroma container or undesired outflow of aroma substances from the aroma container, for example during storage.

[0086] The embodiment of the aroma container 10 shown in FIGS. 5 to 8 differs from the aroma container described in FIGS. 1 to 4 only in that a protrusion region 46 is provided on the outer side wall 18 of the aroma container. In the embodiments of FIGS. 5 and 8, the protrusion region 46 is designed as a peripheral edge, but may also include individual separate sub-parts. In the same way, in the embodiments described in FIGS. 5 and 8, the peripheral edge is arranged in the same plane as the upper wall 12 and, likewise, constitutes merely an example. Similarly, it is also possible to provide one or more protruding parts at any desired position on the side wall. Finally, it should be clear that the overall geometric shape of the aroma container shown in FIGS. 5 to 8 is also to be understood merely as an example. The aroma container does not have to be ring-shaped. The important thing 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] In the embodiments shown in FIGS. 5 to 8, the peripheral portion 46 enables the aroma container to be more easily grasped by the user. In the specific embodiments described below, in the interaction with the beverage device, the peripheral portion 46 can also be used to move the aroma container between the non-operating position and the operating position in a comfortable manner, or to remove it from the beverage device.

[0088] The peripheral portion 46 only needs to extend slightly radially to facilitate the user's grasping of the aroma container. For example, generally, extending 0.6 mm to 1.5 mm outward is sufficient to prompt the user to make an additional purchase when grasping the aroma container and removing it upward. Regarding the vertical height of the peripheral portion, it is also sufficient if the peripheral portion has a thickness of 2.0 mm to 2.5 mm, that is, a vertical extension. In the case of the conventional plastic material in which the aroma container is preferably produced, providing a peripheral portion thickness within this range makes it possible to achieve sufficient stability.

[0089] FIGS. 9 and 10 are a plan view and a three-dimensional view of a further alternative embodiment of the aroma container according to the present invention. The aroma containers shown in FIGS. 9 and 10 are configured in a manner similar to the aroma containers according to the above embodiments, but have a recessed handle 50 in the region of the side wall 18. In this case, the aroma containers shown in FIGS. 9 and 10 can also be provided with an edge that is partially provided or surrounds it, as in the embodiments shown in FIGS. 5 to 8. The recessed handle 50 enables the user to better grasp the aroma container when pressing it against the head portion of the associated beverage device, and as a result, the operation of the aroma container is simplified.

[0090] In addition to the protruding portions such as the peripheral portion 46 and the recessed handle 50 shown as examples, other geometric shapes are also conceivable, which makes it possible to more easily grasp the aroma container. For example, this can be achieved by providing a suitable surface structure on the side wall, such as a textured surface, or by using a coating containing, for example, an elastomer.

[0091] In many embodiments, the substantially circular ring-shaped geometry of the aroma container, which is ring-shaped with an inner shape that is approximately drop-shaped and an outer shape that is circular, is referred to in each case so as 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 kind of geometry. In the following, FIGS. 11 and 12 showing an aroma container 10 designed to be substantially U-shaped are referred to as an example for different geometries.

[0092] The aroma containers described in FIGS. 11 and 12 also include here an upper wall 12, a lower wall 14, an inner side wall 16, and an outer side wall 18. The outer side wall 18 can be provided with a recessed handle 50 arranged in a concave direction in the side wall 18, as in the embodiment of the aroma container described in FIGS. 9 and 10. In the same way, a peripheral portion 46 can also be provided for the aroma containers described in FIGS. 11 and 12, as described with reference to the embodiments described in FIGS. 5 to 8. As shown in FIG. 12, an air outlet opening 24 is provided at the center of the U-shaped geometry of the aroma container in the region of the flat portion 26.

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

[0094] In the aroma containers 10 shown in FIGS. 13a, 13b, 14a, and 14b, a closure attachment 54 is included that is located in the region of the inner sidewall 16 in the region of the air outlet opening 24. In the illustrated embodiment, the closure attachment 54 is rigidly connected to the upper wall 12, but if the closure attachment is rigidly connected to the lower wall instead of the upper wall, the operating principle described below can be implemented in the same way. The closure attachment extends along the inner sidewall 16 within the space surrounded by the inner sidewall and is disposed along the inner sidewall in a close spacing.

[0095] The closure attachment 54 serves to move the aroma container 10 between the operating position shown in FIGS. 13a and 13b and the non-operating position shown in FIGS. 14a and 14b. In the operating position, the air outlet opening 24 is free, but in the non-operating position, the air outlet opening 24 is closed by the closure attachment 54.

[0096] For this purpose, the upper wall 12 is rotatable relative to the wall portion of the inner sidewall 15 where the air outlet opening 24 is located. Thus, the user can move the aroma container 10 between the operating position shown in FIG. 13a and the non-operating position shown in FIG. 14a by rotating the upper wall 12 in the rotational direction R.

[0097] In this case, since the user grasps the aroma container at the upper wall 12 and rotates this upper wall relative to the lower wall 14, the rotation R can be brought about. Alternatively, the user can also use a finger to move the closure attachment 54. For this purpose, the closure attachment includes a grip surface 55 shaped in a concave direction, as in the illustrated embodiment, and in another suitable manner, the contact between the finger and the closure attachment 54 can be improved.

[0098] Figures 15 and 16 show an embodiment of an aroma container according to the present invention, in which the slide rib 56 extends into a space surrounded by the inner side wall 16 from the inner side wall. In this case, the slide rib extends in the vertical direction and has a rounded contour so as to be away from the inner side wall 16. Therefore, in the region of the slide rib 56, only a substantially linear contact can be established between the aroma container 10 and the head portion of the beverage device, and this contact extends through the space surrounded by the inner side wall 16 of the aroma container.

[0099] In addition, the vertically extending slide rib 56 of the aroma container serves to guide the aroma container and to enable the aroma container to be removed straight from the beverage device. In the following embodiments, a design variation is shown in which the aroma container is movable between an operating position and a non-operating position.

[0100] In the embodiments described in FIGS. 17 to 20, since the upper shell 20 and the lower shell 22 of the aroma container 10 are movable relative to each other, the aroma container is moved between an operating position and a non-operating position. For this purpose, as can be seen from the cross-sectional views of FIGS. 18 and 20, the upper shell 20 and the lower shell 22 are movable relative to each other in the vertical direction.

[0101] In this case, the aroma container can interact with the beverage apparatus such that the head portion of the beverage apparatus moves through the space surrounded by the inner side wall 16. In this case, the lower wall 14 where the air inlet opening 48 is located can be placed on the head portion of the beverage apparatus in the non-operating state shown in FIG. 18 so that the air inlet opening 48 is sealed. Further, in the non-operating state, the air outlet opening 24 is also closed. When the aroma container is then pulled vertically upward, the upper shell 20 and the lower shell 22, which are guided to be movable relative to each other, are separated because the cover of the beverage apparatus, as will be described later by the user, grasps the peripheral portion 46 from below and pulls the aroma container upward in the direction of arrow A. As a result, a passage 58 is formed in the region of the air outlet opening 24 (see FIG. 20). Thus, 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 thus brought to the operating position and is ready for operation.

[0102] The embodiments described in FIGS. 21 and 22 show an alternative design of the aroma container 10 that is movable between an operating position and a non-operating position by the operation of the cover 70 of the beverage apparatus. For this purpose, the cover 70 is screwed off from the beverage apparatus or screwed into it in the rotational direction B. In this case, the cover is designed to be movable freely and independently of the aroma container, but in the last part of the complete screwing into the beverage apparatus, it engages with the upper edge region 74 of the aroma container by means of the pulling surface 72. In this case, when the cover is screwed into the beverage apparatus, clockwise, the aroma container is thus moved together, so that the aroma container is in the non-operating state and the air outlet opening is no longer in the same plane as the corresponding inlet opening in the transport channel for the beverage liquid. Thus, the fragrant air cannot be output from the aroma container. The rotation of the aroma container can likewise be carried out manually by the user.

[0103] In the same way, when the cover is twisted off from the beverage device shown in FIG. 21, the retracting surface 76 of the cover can engage with the upper edge region 78 of the aroma container 10, and, following the direction B of the arrow in FIG. 21, together with it, the aroma container can be moved until the aroma container reaches the operating position and the retracting surface 76 of the cover no longer engages with the upper edge region 78 due to the upward movement on the pulling surface in FIG. 21. Thus, during further rotation of the cover, the aroma container remains in the operating position.

[0104] FIG. 23 shows an alternative option, by which, when no more vertical pressure acts on the aroma container 10, by opening the cover, in the interaction with the beverage device 60, the aroma container 10 can be automatically brought to the operating position. For this purpose, an elastic element, in this case a coil spring 82, is provided in the region of the head part 80 of the beverage device, and by this spring the aroma container 10 is preloaded vertically upwards. In the example shown in FIG. 23, the aroma container is shown such that the coil spring 82 is visible, not in the operating position, but rather during the placement of the aroma container on the head part 80 of the beverage device. During operation, especially during the movement of the aroma container between the non-operating position and the operating position, it is sufficient for the coil spring 82 to move the aroma container upwards by a small distance, where the aroma container collides with the stop position in the part of the head part 80 extending through the space formed by the inner side wall 16. Thus, when the cover is twisted off, the elastic preload of the coil spring 82 moves the aroma container upwards relative to the stop position by a predetermined distance, where the aroma container is in the operating position. In the same way, when the cover is opened, pressure is applied to the upper wall 12 of the aroma container 10, which is moved downwards in the vertical direction and reaches the non-operating position.

[0105] The embodiments described in FIGS. 24 to 26 differ from the embodiment described in FIG. 23 only in that a spring ring 84 is provided instead of the coil spring 82. The spring has the advantage of being easier to clean compared to the coil spring 82 according to the embodiment described in FIG. 23.

[0106] The spring ring can be provided as a separate component and is inserted into a recess within the head portion 80 of the beverage apparatus 60. When the cover (not shown in FIG. 24) is removed from the beverage apparatus and no pressure is applied to the upper wall 12 of the aroma container, the aroma container 10 is vertically upwardly moved from the non-operating position to the operating position. In this case, as an example, the shape of the spring ring 24 is shown in FIGS. 25 and 26, from which it is clear that the spring ring is simply an annular plate having a curved and elastically deformable central portion 85 that can be easily cleaned by the user.

[0107] FIGS. 27 to 30 show its interaction with the cover 70 and the aroma container 10 according to the embodiments of FIGS. 5 to 8, which enables the automatic movement of the aroma container between the non-operating position and the operating position. In this case, at least one engagement hook is provided on the cover 70 of the beverage apparatus, and in the embodiments described in FIGS. 27 to 30, three engagement hooks 86 are provided, which are uniformly distributed over the inner surface periphery of the cover 70, as is most apparent from FIG. 28. In this case, the geometric shape of the engagement hook 86 in cross-section can be seen from the cross-sectional view in FIG. 29. In this case, the engagement hook extends downward from a stop surface 88 within the cover. In this case, the stop surface 88 has the function of positioning the upper wall 12 of the aroma container 10. The aroma container is provided with a peripheral portion 46 in turn, as shown in FIG. 30, so that the engagement hook 86 can be grasped in a snug-fitting manner. Since the aroma container 10 is accurately positioned with respect to the angle in the head portion of the beverage apparatus, the aroma container does not rotate even when the cover is rotated. More precisely, when the cover is rotated, the engagement hook 86 is moved around the peripheral portion 46, and when the cover is screwed upward and removed, the aroma container 10 is pulled upward therewith.

[0108] When the cover is twisted off, the aroma container is pulled upward until it collides with the stop position. As soon as the aroma container is pulled upward to its operating position, i.e., the working position, and collides with a stop position (not shown) on the mouthpiece of the beverage device, the engaging hook deforms in the event of further vertical movement of the cover 70 upward, and in the process, the engagement with the peripheral edge 46 of the aroma container is disengaged.

[0109] After use of the beverage device in which the aroma container 10 is in the operating position where it is pulled upward, when the cover is closed again, the engaging hook 86 snaps onto the peripheral edge 46 of the aroma container. Next, since the upper wall 12 of the cover 70 is placed against the stop surface 88 of the cover 70, in the event of further vertical movement of the cover downward, for example, while the cover is screwed onto a screw on the head portion of the beverage device, the aroma container is pushed vertically downward until the aroma container is in the non-operating position, where the outlet opening no longer fluidly connects to the corresponding inlet opening to the transport channel for the beverage liquid, and the air inlet opening 48 disposed on the lower side of the aroma container is pressed against the sealing surface of the head portion of the beverage device.

[0110] Thus, also in this embodiment, since it automatically occurs when the cover is twisted off and screwed on, the user no longer needs to move the aroma container back and forth between the non-operating position and the operating position. However, if the user does not desire to ingest the scented beverage liquid, it is of course possible to manually push the aroma container vertically downward to the non-operating position before drinking.

[0111] Thereby, in addition to the above-described variant that can automatically move the aroma container between the operating position and the non-operating position, further solutions not described in detail here are also conceivable. For example, the aroma container can be pulled upward by magnetically coupling the aroma container to the cover. Instead of a screw connection, a bayonet connection can similarly be provided between the cover and the beverage container.

[0112] Similarly, it is also possible to provide a hinged cover, with or without a spring element, which, when opened, releases the aroma container so that it can be moved to the operating position by the spring element, or, by means of a lamp-like inclined surface on the cover, automatically rotates the aroma container slightly when the cover is opened and closed, moving the aroma container between the operating position and the non-operating position.

[0113] Finally, it is also possible to design the aroma container so that it is automatically movable from the non-operating position to the operating position when a negative pressure is applied. In this solution, the movable part of the aroma container is a check valve that automatically opens in the event of a negative pressure being applied during the use of the beverage device, releasing the air outlet opening of the aroma container.

[0114] Common to all of the above solutions is that the aroma container is designed such 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, v is the kinematic viscosity of air [m 2 / s], d is the diameter of the air inlet opening [m], and w is the flow velocity [m / s] when the time-averaged volumetric flow rate from 250 ml / min to 600 ml / min flows into the aroma container. The geometric shape of the aroma chamber is preferably designed such that when air of this volumetric flow rate flows into the aroma container, a turbulent air flow predominates throughout the aroma container, where, with the aid of the largest free-flow cross-section, instead of the diameter d of the air inlet opening, a local Reynolds number characterizing the local flow state at a specific point within the aroma container is formed in the local region of the aroma container in each case.

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

[0116] List of reference numerals 10 Aroma container 12 Upper wall 14 Lower wall 16 Inner side wall 18 Outer side wall 20 Upper shell 22 Lower shell 24 Air outlet opening 26 Flat part 28 End part tapered towards a point 30 Shadow gap 32 Head space 34 Side surface of the upper wall facing the aroma chamber 36 Side surface of the lower wall facing the aroma chamber 40 Aroma chamber 42 Carrier substance 44 Space filled with air in the aroma chamber 46 Peripheral part 48 Air inlet opening 50 Concave handle 52 Free end of the aroma container 54 Closure attachment 55 Grip surface 56 Slide rib 58 Passage 60 Beverage device 70 Cover 72 Retracting surface 74 Upper edge region 76 Retracting surface 78 Upper edge region 80 Head part 82 Coil spring 84 Spring ring 85 Curved central part 86 Engagement hook 88 Stop surface

Claims

1. An aroma container for adding an aroma substance to an air flow 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 the aroma chamber disposed on the lower wall, and - at least one air outlet opening from the aroma chamber disposed on the at least one side wall, comprising: - a carrier substance for the aroma substance is present in the aroma chamber, - the carrier substance includes a non-woven material, the non-woven material having a porosity selected to ensure good passage of the air flow passing through the aroma container, aroma container.

2. The aroma container according to claim 1, characterized in that a headspace is provided between the carrier substance and the side surface of the upper wall facing the aroma chamber.

3. The aroma container according to claim 1 or claim 2, characterized in that the side wall includes at least partially a protrusion, and the protrusion extends outward substantially perpendicular to the side wall.

4. The aroma container according to any one of claims 1 to 3, characterized in that the non-woven material has an intrinsic flow resistance of less than 500 Pa·s / m, or less than 400 Pa·s / m, or about 380 Pa·s / m.

5. - The non-woven fabric material has a basis weight of less than 1500 g / m ２ 2, or about 1000 g / m ２ 2, and - The non-woven fabric material has a density of less than 300 kg / m ３ or a density of about 200 kg / m ３ and has a density of The aroma container according to any one of claims 1 to 4, characterized by...

6. The aroma container according to any one of claims 1 to 5, characterized in that the thickness of the carrier substance is at least 50% of the height between the upper wall and the lower wall of the aroma container, or at least 80% of the height between the upper wall and the lower wall of the aroma container.

7. The aroma container according to any one of claims 1 to 6, characterized in that the at least one air inlet opening has a diameter of at least 0.2 mm, or a different geometric shape with an equivalent minimum opening cross-section, or the at least one air inlet opening has a diameter of 20 mm or less.

8. The aroma container according to any one of claims 1 to 7, characterized in that the porosity of the non-woven material is from 70% to 93%, or from 70% to 80%.

9. The Reynolds number Re in 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 / s], d is the diameter of the air inlet opening [m], and w is the flow velocity [m / s] when flowing into the aroma container at an average volume flow rate of 250 ml / min to 600 ml / min. The aroma container according to any one of claims 1 to 8, characterized in that.

10. The 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 side wall and an inner side wall.

11. The aroma container according to claim 10, characterized in that the inner side wall surrounds a space and the cross-sectional area thereof has a geometric shape deviating from a circular shape.

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

13. The maximum spread L of the cross-sectional area of the space surrounded by the inner side wall ｍａｘ and the minimum spread L of the cross-sectional area of the space surrounded by the inner side wall ｍｉｎ For the ratio of, 1.05 ≦ L ｍａｘ / L ｍｉｎ ≦ 1.15 is applied, or L ｍａｘ / L ｍｉｎ is about 1.1, The aroma container according to claim 11 or claim 12, characterized in that

14. The aroma container according to any one of claims 11 to 13, further including slide ribs in the region of the inner side wall.

15. The aroma container according to any one of claims 1 to 14, characterized in that the air outlet opening is arranged on the inner side wall in the case of the substantially annular geometric shape of the aroma container having an outer side wall and an inner side wall.

16. The aroma container according to any one of claims 1 to 15, characterized in that the aroma container includes a lower shell and an upper shell connected to the lower shell, and the air outlet opening is arranged in a connection region between the lower shell and the upper shell.

17. The air permeability L of the non-woven fabric material at a differential pressure of 100 Pa is L ≧ 200 l / (m ２ ·s), or from 220 l / (m ２ ·s) to 280 l / (m ２ ·s), and is characterized by the aroma container according to any one of claims 1 to 16.

18. - An aroma container according to any one of claims 1 to 17, - A head portion capable of connecting the aroma container such that at least a part of the aroma container is movable from an operating position to a non-operating position, A beverage device comprising: - In the operating position, the air outlet opening is in fluid connection with a transport channel for beverage liquid in the beverage device, - In the non-operating position, there is no fluid connection between the air outlet opening and the transport channel for beverage liquid, Beverage device.

19. The beverage device according to claim 18, wherein the air inlet opening is substantially sealed.

20. - The beverage device includes a removable cover that can fit on the head portion of the beverage device, - When the beverage device includes at least one force - exerting element, and the at least one force - exerting element can move the aroma container from the non - operating position to the operating position when the cover is removed. The beverage device according to claim 18 or 19, characterized in that.

21. The at least one force - exerting element includes a stop surface on the cover, and when the cover rotates when being unscrewed and removed, the stop surface can rotate the aroma container from the non - operating position to the operating position. The beverage device according to claim 20, characterized in that.

22. - The side wall of the aroma container at least partially includes a protrusion extending outward. - The at least one force - exerting element includes a hook - shaped element on the cover, and the hook - shaped element encloses the protrusion in a manner that fits precisely during the removal of the cover, and is arranged and designed to move the aroma container from the non - operating position to the operating position. The beverage device according to claim 20, characterized in that.

23. The force - exerting element is arranged between the aroma container and the head part of the beverage device, and includes an elastic pre - loading element that pre - loads the aroma container to the operating position when the cover is removed. The beverage device according to claim 20, characterized in that.

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