Use of a composition for providing a scent on the inside of a drinking vessel
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Solution Overview
Problem
Existing methods for enhancing beverage experiences focus primarily on taste, neglecting the stimulation of both retro nasal and orthonasal olfaction, which limits the creation of new and innovative drinking experiences.
Innovation Solution
A method involving spraying a composition of essential oils and extracts onto the inside of a drinking vessel, comprising a solvent and a compound, where the solvent makes up 50-99% and the compound 1-50% of the mixture, allowing for the combination of retro nasal and orthonasal olfactory stimulation when a beverage is added.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If essential oils and extracts are added to beverages, then the taste is enhanced, but the stimulation of orthonasal olfaction is neglected
Solution Approach 1:
The patent transitions from traditional retro-nasal olfaction (one dimension) to include orthonasal olfaction (another dimension) by spraying aromatic compositions on the interior surface of the beverage container. This allows users to smell aromas through the nose directly (orthonasal) in addition to the traditional taste experience, creating a multi-dimensional sensory experience that resolves the contradiction between taste enhancement and olfactory stimulation.
2Adaptability or versatility
If aromatic compositions are sprayed on the inside of the drinking vessel, then both retro nasal and orthonasal olfaction are stimulated, but the complexity of the delivery system increases
Solution Approach 1:
The patent employs a spray can that the user operates themselves to apply the aromatic composition directly to the container interior. This self-service approach eliminates the need for complex automated flavor delivery systems, mechanical actuators, or electronic controls, thereby maintaining simplicity while achieving multi-dimensional olfactory stimulation.
3Ease of manufacture
If essential oils are used as ingredients in perfumes or scents, then conventional flavor combinations are created, but surprising and unconventional combinations are limited
Solution Approach 1:
The patent uses a universal spray application method that can deliver various aromatic compositions (essential oils, extracts, perfumes) onto the beverage container interior. This universal delivery system enables both conventional and unconventional flavor combinations by allowing creative pairing of aromatic substances that would not traditionally be mixed, thus expanding culinary versatility while maintaining ease of manufacture through a standardized application process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method creates a new drinking experience by stimulating both retro nasal and orthonasal olfaction, enabling creative and unconventional flavor combinations, as demonstrated by achieving the taste of a 'virgin gin' through specific oil combinations and solvents, even with low ethanol content.
Implementation Method 1
by adding the dimension of orthonasal olfaction during the drinking process
Implementation Method 2
retro nasal perception of odors emanate through the oral cavity
Data Source
AI summary
The present invention relates to the use of a composition for providing a scent on the inside of a drinking vessel.