The idea is to release a consumer-friendly odour when the product is opened, for a range of ready-to-drink beverages, syrups, concentrates and other products. The aroma delivery system patent was filed over a year ago, in March 2012 But interest has only surfaced recently when Beverage Daily reported on PepsiCo patent WO 2013/032631A1.
The aroma release process is the brainchild of inventors Peter Given and Naijie Zhang. It involves single or multiple aroma compounds encased by gelatine capsules. Breaking open a drinks container causes these capsules to open, releasing their contents. Each capsule is up to 50 microns in size and consists of a double-layered coating, making it quite robust.
Several variations of the capsule are involved in the Pepsi aroma patent with the potential to release a range of aromas including fruit essences, essential oils or perfumes, either singularly or in combination.
Commenting on their invention Given and Zhang explained: “Consumers evaluate many products by the aroma emitted from the product or the container in which the product is made available. Edible products, such as juices and coffee, are expected to have a fresh aroma that replicates or evokes memory of the expected flavour of the product. Research has shown that aromas can in some instances have substantial impact on consumer perception of the taste of a beverage or other food.”
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