Field of the Invention

The invention relates to a mouthpiece for a scent-based taste drinking system, a system comprising an air-permeable aroma container and such mouthpiece, and a scent-based taste drinking device.

Prior Art

There is an increasing need to ingest drinking liquids which on the one hand have a pleasant taste profile but on the other hand prevent health risks which could be brought about by the ingestion of aroma substances or stabilizing agents dissolved in the drinking liquid. The intake of an increased quantity of calories is also to be avoided.

Water which has been given a slightly fruity aroma has therefore become popular. However, even in this aromatized water there are undesired additives such as stabilisation agents and a certain proportion of sugar, which is why these aromatized beverages likewise have a quantity of calories which is rejected by many users. A first step towards solving this problem consists in only adding the flavouring aroma to the beverage just before it is consumed. An aroma substance originally provided separately is delivered to the drinking liquid and dissolved in it immediately before or during the consumption of the beverage. Although this measure allows problems such as the stabilisation of the drinking liquid to be avoided over a prolonged period of time, the problem of the undesired ingestion of additives remains.

Since the olfactory sensation plays a significant part in gustatory perception in the consumption of food and beverages, systems to date have attempted to influence the odour perceived while drinking. To that end US 5,635,229 proposes an aroma element which can be attached close to the drinking opening on a drinking container so that the aroma element is situated in the immediate proximity of the nose of the user who breathes through the nose while drinking and thereby takes in the aroma orthonasally.

Drinking devices have been suggested for the retronasal perception of an aroma substance comprising a storage container for drinking liquid, at least one aroma container through which air can flow, and a transporting channel for drinking liquid running from the storage container to a mouth end of the drinking device. Further, an air channel is provided for transporting aromatized air, wherein the air channel runs from an aroma container to the transporting channel for drinking liquid or to the mouth end. Such drinking device is known from W0 2019/016096 A1.

WO 2021/233516 Al describes an aroma container and drinking device which also serves for the retronasal perception of an aroma.

The substantial aspect of scent-based taste drinking systems consists in that the aroma substance is perceived retronasally. During drinking the aroma substance reaches the mouth of the user together with the drinking liquid and subsequently rises retronasally via the pharynx to the olfactory mucosa (regio olfactoria), where it is captured by the receptors situated there and is perceived by the user. Advantage is taken of the fact that there is a close correlation between the sense of smell and the sense of taste. The user therefore gains the impression that he/she is tasting the aroma, even though it is in fact only smelled retronasally.

A person's sense of taste is substantially determined by the retronasal sense of smell. The receptors of the tongue can only distinguish between sweet, sour, bitter, salty and umami, whereas the differentiated sense of taste arises in that the gaseous phase of food stuffs and liquids in the pharynx ascends via the retronasal route and reaches the olfactory mucosa. The sensors located there trigger neurological processes which cause the taste impression to arise in the brain. Thus, a person to whose pharynx an aroma is delivered during drinking gains the impression that the beverage is aromatized, since the retronasal smelling process creates in the brain a sensation that the beverage is the source of the aroma, even though the user is ingesting a pure and unadulterated, i.e., non-aromatized, liquid such as water.

If the odour is perceived by breathing in through the nose, known as the orthonasal perception of an aroma substance, this impression does not arrive to the same extent since the sensation is linked to the rate of breathing and thus the user gains the correct impression that he/she is only smelling the aroma substance, but not tasting it as is the case with retronasal perception.

In the drinking device according to WO 2020/126210, an aroma container is described which can be axially shifted relative to a mouthpiece between a position in which air cannot pass through the aroma container, and a position in which the aroma container is operative allowing aromatized air to enter a transport channel for drinking liquid so that the aromatized air can be orally administered and retronasally perceived by a user. A problem that has been identified with this system is that the need to repeatedly move the aroma container in an axial direction to activate and deactivate is annoying and time consuming for a user. Furthermore, such an action can be confusing to users who do not wish to spend the time reading the product manual and can also be seen as unhygienic because the user has to repeatedly touch the aroma container with their hands which might not be clean. In particular, it is frustrating for a user of such a device that whenever the lid is removed from the drinking device, an additional step of activating the aroma container is required in order to consume drinking liquid with scent based taste.

Summary of the Invention

Drinking systems with an aroma container which can be shifted between an inoperative position in which it is sealed, and an operative position found wide acceptance by consumers. The object underlying the invention is to make such drinking systems more user friendly, convenient, hygienic and easier to use.

This object is solved by a mouthpiece for a scent-based taste drinking system with the features of claim 1, a system with the features of claim 10 and a scent-based taste drinking device with the features of claim 14. Preferred embodiments follow from the other claims.

The mouthpiece for a scent-based taste drinking system according to the invention comprises a base portion connectable to a storage container for drinking liquid which base portion comprises a base surface. A suction port is connected at its proximal end to the base surface and comprises a wall surrounding a transport channel for drinking liquid, a suction opening at a distal end of the suction port, and with an aroma transport channel extending, preferably laterally, through the wall. The mouthpiece further comprises a first motion stopper structure, preferably a convex shaped structure, wherein the first motion stopper structure is arranged at the outer surface of the wall of the suction port. Further, the mouthpiece comprises at least one biasing element arranged at the base surface of the base portion or the suction port and configured to bias an object, preferably the air-permeable aroma container connectable to the mouthpiece, in a distal direction away from the base portion and towards and/or against, the first motion stopper structure. Preferably the at least one biasing element is positioned at the base surface or the suction port at or proximal to an angular position of the suction port at which the aroma transport channel is provided.

The term "distal" as used throughout the description defines the distance from the base surface of the mouthpiece in the extension direction of the suction port towards the suction opening. The term "proximal" defines the opposite direction. When the mouthpiece is mounted on a storage container, and the suction opening is at the vertically highest position of the mouthpiece, the distal direction is essentially vertically upwards. Typically the "base surface" as described herein refers to the, in use, upwardly facing surface of the mouthpiece which will typically contain such components as the suction port i.e., opposite to the surface of the mouthpiece facing the interior of the storage container in use.

The term "mouthpiece" describes the head part which is attachable to a storage container for drinking liquid. The mouthpiece can include a straw integrally provided therein, can be connectable to a straw or can function without a straw in certain circumstances.

Regardless, the mouthpiece will always have a transport channel for drinking liquid of some sort in order to allow the user to consume the drinking liquid by using the mouthpiece. While the mouthpiece is typically shown herein to be connectable or connected to a storage container, it should be readily understood that this does not preclude the provision of an adapter or other structure being provided in between the storage container and the mouthpiece i.e., the mouthpiece does not necessarily have to be directly connected to the storage container.

A suitable aroma container can be coupled to the inventive mouthpiece in a removable/replaceable manner. The aroma container is movable in the longitudinal direction of the suction port and is automatically movable from an initial position into an operating position through use of the inventive mouthpiece. The mouthpiece is thus known as a "pop-up mouthpiece". In the operating position, an outlet opening for aromatized air of the aroma container is aligned with the aroma transport channel extending through the wall of the suction port. The aroma transport channel is arranged proximal to the first motion stopper and the distance between the first motion stopper and the aroma transport hole is appropriately selected according to the geometry of a specific aroma container such that an aroma container abutting against, or in any other way coming to rest in relation to, the first motion stopper structure will be in a position in which the outlet opening for aromatized air of the aroma container will be aligned with the aroma transport channel of the mouthpiece. In such a position, a user drinking from the mouthpiece through its suction port will suck in aromatized air from the aroma container so that the aromatized substance can be retronasally perceived.

The at least one biasing element of the mouthpiece has the function to cooperate with an aroma container such that an aroma container will automatically be moved from an initial position into an operative (operating) position as soon as the actuator will either be activated or, as a preferred solution, the at least one elastic biasing element will no longer be elastically deformed. In the latter case, the at least one elastic biasing element which will no longer be deformed as soon as a force acting on the elastic biasing element will be released. Thus, an easy to use drinking system is provided in which the drinking system will either automatically come into an operative state, or an easy measure only is required for activating the at least one actuator. This simplifies the use of the related drinking device because, in order to bring the aroma transport channel of the mouthpiece into alignment with the outlet opening for aromatized air of the aroma container, an exact relative positioning of the mouthpiece and the aroma container is required which no longer has to be carried out by the user.

Further, the at least one biasing element is positioned at the base surface or the suction port at an angular position of the suction port at which the aroma transport channel is provided i.e., the biasing element is positioned at the same circumferential location around the suction port as the aroma transport channel. It is readily understood that "at", in this context, includes proximal to. This has the advantageous technical effect that an aroma container to be used with the mouthpiece will be accurately biased into the operating position in which an outlet opening for aromatized air in the aroma container will be in accurate alignment with the aroma transport channel through the suction opening. In order to displace an aroma container in a distal direction under the biasing force of the at least one biasing element, a certain play between an inner side wall of the aroma container comprising the outlet opening for aromatized air and the outer wall of the suction port needs to be provided. The positioning of the at least one biasing element at an angular position of the suction port at which the aroma transport channel is provided leads to a high accuracy of the positioning because the aroma container will be in safe abutment with the first motion stopper structure at this angular position and giving rise to an accurate alignment of the aroma transport channel and the outlet opening for aromatized air. It is to be understood herein that at least one biasing element should be placed sufficiently close to the angular position of the aroma transport channel to ensure that the aroma container outlet opening can be accurately aligned with the aroma transport channel of the suction port, when in the operating position. Furthermore, only one portion of the at least biasing element need be in this position. The biasing element can have other portions of its element located further away from the aroma transport channel angular location or there can also be other biasing elements located at different angular positions around the mouthpiece.

Preferably, the at least one biasing element is an elastic biasing element. For the operation of the mouthpiece together with an aroma container, the elastic force acting on an aroma container is decisive because the aroma container has to be moved in a distal direction from the initial position away from the base surface and into the operating position in which it should be retained against the first motion stopper structure with a sufficient force so that the outlet opening for aromatized air of the aroma container will stay aligned with the aroma transport channel of the suction port even when a user moves while using the drinking device with the mouthpiece. The elastic force generated is the sum of all individual elastic forces of a plurality of biasing elements in case that more than one single biasing element is provided. The elastic force must be sufficient to retain the aroma container in abutment with the first motion stopper structure but not too strong that it forces the aroma container past the first motion stopper structure.

According to a preferred embodiment of the invention, the mouthpiece further comprises a second motion stopper structure arranged at the outer surface of the wall of the suction port and arranged in a distal direction relative to the first motion stopper structure.

Such second motion stopper structure makes more convenient the use of a drinking system comprising the mouthpiece and an associated aroma container. The at least one biasing element is configured to bring an aroma container into an operating position in which the aroma transport channel of the mouthpiece is in alignment with the outlet opening for aromatized air of the aroma container. After drinking, the user might wish to bring the drinking device into a defined stand-by position without exerting a force on the at least one elastic biasing element. In order to achieve this, a second motion stopper structure can be arranged at the outer surface of the wall of the suction port which is arranged distally to the first motion stopper structure. A user can pull up in a distal direction the aroma container mounted on the mouthpiece, which is a direction towards the suction opening of the mouthpiece, so that the aroma container surmounts the resistance of the first motion stopper structure and travels further in a distal direction until it comes to rest at, and preferably abuts against, the second motion stopper structure. This gives an indication to the user that the aroma container reached the stand-by position. Since the second motion stopper structure is arranged distally relative to the first motion stopper structure, no high compression force will be required on the at least one biasing element so that a user will only have to apply little force to move an aroma container from the operating position at the first motion stopper structure to the stand-by position at the second motion stopper structure.

In the stand-by position, the outlet opening for aromatized air is not in alignment with the aroma transport channel, and the outlet opening for aromatized air is preferably obstructed by an outer wall of the suction port. This helps to prevent the ingress of any dirt or other unwanted material into the aroma container through the outlet opening, while also helping to preserve the aroma contained within the aroma container. The stand-by position enables the user to use the mouthpiece and/or drinking device to consume liquid without any additional aroma.

The first motion stopper structure can be designed such that its resistance against a further distal movement of an aroma container can be made relatively small. The first motion stopper structure only needs to generate a sufficient resistance against a further distal movement of the aroma container which is higher than the force generated by the at least one biasing element pushing up the aroma container in a distal direction into the operating position. Only those forces need to be balanced by the first motion stopper structure because it is the key feature of the mouthpiece that an aroma container attached to the mouthpiece will automatically be pushed by the at least one biasing element from the initial position to the operating position.

The first motion stopper structure is preferably a convex shaped structure arranged at the outer surface of the wall of the suction port. However, other technical solutions are also possible like a roughened outer surface of the wall of the suction port in the region of the first motion stopper surface which generates an increased frictional force between the suction port and an aroma container at least partly arranged around the suction port. Such frictional force only needs to be sufficiently high to counterbalance the force generated by the at least one biasing element pushing up the aroma container such that no further automatic movement in a distal direction of the aroma container occurs.

According to a preferred embodiment of the invention, the at least one biasing element and/or the first motion stopper structure are integrally formed with the mouthpiece, preferably made of silicone.

Likewise, the second motion stopper structure can also be integrally formed with the mouthpiece. Such preferred structure allows for a simple construction of the mouthpiece with fewer components. A smaller number of components has the advantage that the mouthpiece is easier to clean and, when cleaning, no separate parts can be lost.

Preferably, the at least one biasing element is a convex element extending from the base surface. Such convex element acts via the retention force which is generated when the convex element is compressed when bringing an aroma container into the initial position.

The biasing element can be an elastomeric structure which can be formed integrally with the base surface. The position of the at least one biasing element extending from the base surface brings it into a position in which it acts on a bottom part of the aroma container.

Preferably, the at least one biasing element is substantially hollow. This allows the biasing element to be compressed when a compressive force is applied thereon and ensures an appropriate spring factor. Preferably, the at least one biasing element is substantially hollow and the at least one biasing element is a convex element and/or has a material thickness of preferably 0.8 mm to 1.2 mm, most preferably 1 mm. This thickness has been found to provide the optimal balance between stability and spring factor when silicone is used. A larger thickness of the material leads to a spring factor which is too high, with the result that the biasing element springs up more quickly, but requires a higher force to depress the biasing element. A smaller thickness of the material of the biasing element could lead to an undesired lack of stability and an insufficient spring force generated by the biasing element. A thickness of the material of the biasing element between 0.8mm and 1.2 mm has also been found to be the optimal thickness for manufacturing purposes.

In order to generate a smooth upwards directed translational movement of the aroma container, it is preferred that a plurality of biasing elements is provided, and preferably three biasing elements are provided, which are equidistantly or substantially equidistantly arranged on the base surface of the mouthpiece or around the suction port. In such a way, an aroma container extending around the suction port will not jam as could be the case when the upwards directed shifting force of a biasing element only acts at one single angular position around the suction port. It is has been found that three biasing elements provides the optimal balance between providing a suitable spring factor and biasing force to bias the aroma container into the operating position and reducing stability in the mouthpiece by providing a plurality of biasing elements which are typically raised, hollowed elastic domes. Preferably, the biasing elements are rounded domes. As used herein, "rounded" means a curvature, the radius of which might not be constant at different positions of the rounded surface of the domes. Preferably, these are integrally formed from the mouthpiece, such as by being raised, hollowed, rounded domes integral to the silicone mouthpiece and which are elastic, although it is envisaged that many other structures, designs and materials would be possible. The rounded dome structure is preferred due to its simplicity to manufacture and operate, as well as providing a suitable biasing force.

Another preferred option to avoid a possible jamming of an aroma container arranged around a suction port is to provide one single biasing element which partly extends around the suction port, and preferably extends at least halfway around the suction port. This also generates a more even distribution of the force acting on the aroma container and is simple to manufacture due to there being only one continuous biasing element.

According to a preferred embodiment, the outer surface of the wall of the suction port is provided with at least one elevation essentially radially extending from the outer surface and in a longitudinal direction of the suction port, i.e., a direction from its proximal end towards its distal end. Preferably the at least one elevation is a plurality of ribs.

Such elevation is preferably provided in those sections of the outer wall surface of the suction port which, under normal operating conditions, are in contact with an aroma container mounted on the suction port of the mouthpiece. In other words, the at least one elevation should be configured such that it can contact a correspondingly shaped aroma container within its range of movement either between the initial position and the operating position abutting against or coming to rest at the first motion stopper structure, or between the initial position and the stand-by position abutting against or coming to rest at the second motion stopper structure. The at least one elevation serves to reduce the frictional contact between the outer surface of the wall of the suction port and a wall of the aroma container extending at least partly around the suction port. In case of the provision of a plurality of ribs, the contact area and, correspondingly, the frictional force can be considerably reduced. A low frictional force is advantageous for the design of the at least one biasing element. The lower the frictional force is, the lower the retention force needs to be which has to be generated by the at least one biasing element in order to move an aroma container from the initial position to the operating position. Likewise, a low friction force also reduces the force required for pushing down the aroma container when moving it from the operating position to the initial position accompanied by generating a sufficient elastic force within the at least one biasing element to move up the aroma container from the initial position to the operating position once the compressive force has been released.

According to a preferred embodiment, the at least one biasing element is at least one electronically activated actuator. Such actuator does not operate based on an elastic deformation and the corresponding spring back elasticity creating a retention force but changes its shape upon application of an electric current.

Preferably, such at least one electronically activated actuator is activated by means of a user operated activation system, preferably a switch or button. This is another intuitive and easy way to bring an aroma container associated with the mouthpiece from the initial position to the operating position.

Likewise, according to an alternative preferred embodiment, the at least one biasing element is at least one mechanically activated spring element.

The biasing element could be mechanically operated in a way known from ballpoint pens, namely by pushing the aroma container in a proximal direction towards the base surface of the mouthpiece until it reaches a position at which it is held in the initial position and prevented from moving back in a distal direction. The activation of the aroma container is carried out by pushing the aroma container further down in a proximal direction beyond the initial position which releases the locking and allows the aroma container to be shifted into the operating position in a distal direction by means of the at least one biasing element.

According to a preferred embodiment, the at least one biasing element is activated by negative pressure present in the transport channel of the suction port. In other words, once a user starts to suck in liquid through the suction port, the resulting negative suction pressure present in the transport channel can either be used to activate a switch energizing an electronically activated actuator or could be used to suck in air into the at least one biasing element which expands and shifts the aroma container into the operating position. In such a case, a user might have to start to drink for a few seconds before the aroma will start to be added to the drinking fluid.

According to a preferred embodiment, the cross-sectional shape of the suction port in a plane parallel to the suction opening has a non-circular shape with a portion with the greatest eccentricity from a circular shape, and no biasing element is arranged at the suction port at the portion with the greatest eccentricity or at the base surface adjacent the portion with the greatest eccentricity.

A non-circular shape can be selected such that a rotational orientation of an aroma container is defined so that an aroma container extending at least partly around the suction port and being in contact with the outer surface of the wall of the suction port can only be attached to the mouthpiece in a defined rotational orientation. In this way, no care has to be taken by a user to correctly align the rotational position of the aroma container with the mouthpiece, e.g. by taking care that certain markings on the aroma container and on the mouthpiece match with each other.

Non-circular shapes of the cross-sectional shape of the suction port can also be polygonal, e.g. using a hexagonal shape, so that, when using such shape, it is at least much easier for the user to correctly align an aroma container relative to the mouthpiece. However, preferably the cross-sectional shape of the suction port in a plane parallel to the suction opening has a shape which allows only one single orientation of an aroma container extending at least partly around the suction port of the mouthpiece. A preferred cross- sectional shape is drop-shaped.

Since no biasing element is arranged at the suction port at the portion with the greatest eccentricity or at the base surface adjacent the portion with the greatest eccentricity, an aroma container can be used with an inlet opening for air which is provided in a bottom surface of such aroma container. In the operating position, no biasing element will abut against the bottom surface of the aroma container and block or obstruct the inlet opening for air therein.

Regardless of the cross-sectional shape of the suction port, it is preferable to have the base surface or suction port without any biasing element located at or proximal to the wall of the suction port substantially circumferentially opposite to the position of the aroma transport channel.

This is important so that, as explained above, the optimal location for the inlet opening for air of the aroma container is not blocked by the biasing elements in the operating position. The optimal position is, as is known in the art of scent-based taste drinking systems, on the opposite side of the aroma container to the outlet opening for aroma air (i.e., 180 degrees circumferentially around the annular aroma container) and on the underside of the aroma container. This is because this allows the air to flow through exactly either the left or right semi-circular path of the aroma container before exiting the aroma container, which has been determined to be optimal flow path for air to obtain enough aromatized air for the user to perceive the aroma retronasally.

The invention further relates to a system of a mouthpiece and an aroma container comprising the air-permeable aroma container cooperating with the mouthpiece according to the present invention. In such a system, the aroma container is configured to be attachable to the suction port of the mouthpiece so that it can be displaced in a longitudinal direction of the suction port between an initial position to an operating position, the operating position being distal to the initial position. Further, the aroma container is provided with an outlet opening for aromatized air which is arranged in the operating position of the aroma container such that it is in alignment with the aroma transport channel extending through the wall of the suction port when the aroma container is positioned at the first motion stopper structure. At least one biasing element is arranged at the base surface or the suction port of the mouthpiece and is configured to move the aroma container from the initial position to the operating position.

Such movement of the aroma container from the initial position to the operating position can be accomplished by the force of at least one biasing element. Preferably, the at least one biasing element is an elastic biasing element exerting an elastic force which automatically biases the aroma container into the operating position.

According to a preferred embodiment, the aroma container and the first motion stopper are shaped such that by manual operation the aroma container can be further moved in a distal direction beyond the operating position and into abutment with a second motions stopper structure into a stand-by position, in which the outlet opening for aromatized air is not in alignment with the aroma transport channel, and in which the outlet opening for aromatized air is preferably obstructed by an outer wall of the suction port.

Preferably, the air-permeable aroma container comprises an air inlet opening arranged in a bottom part of its enclosure, wherein the air inlet opening is arranged at a position at which no elastic biasing element covers the air inlet opening in the operating position.

In the operating position, air should unobstructedly enter the air inlet opening of the aroma container. Therefore, at least in the operating position, the air inlet opening should not be covered by the at least one actuator. In the initial position, a specifically shaped sealing element might be provided which covers the air inlet opening of the aroma container. This could be beneficial in that, in the initial position, not only the air outlet opening of the aroma container is blocked by an abutting structure of the outer surface of the wall of the suction port but also the air inlet opening is sealingly blocked by a sealing element extending from the base surface but not abutting against the bottom surface of the aroma container when it is in its operating position. In alternative embodiments, the biasing elements may be so deformed/compressed in the initial position that the air inlet opening of the aroma container is positioned proximal to or blocked by the base surface of the mouthpiece to restrict or prevent the flow of air into the aroma container through the air inlet opening.

According to a further aspect of the invention, a scent-based taste drinking device comprises a storage container for drinking liquid with a filling opening and a mouthpiece as described above. The mouthpiece is configured to sealingly fit into the filling opening of the storage container.

A scent-based taste drinking device is a drinking device which is specifically adapted for a retronasal perception of an aroma substance. Both the drinking liquid and the gaseous aroma substance are mixed together so that they can be orally received by a user and only separate within the oral cavity of a user while drinking.

A user can remove the mouthpiece when filling in drinking liquid followed by sealingly fitting the mouthpiece into and/or onto the filling opening of the storage container. After this, an air-permeable aroma container can be mounted onto the mouthpiece. Any air- permeable aroma container suitable for use with the inventive mouthpiece is intended, but preferably such aroma containers as those described in WO 2020/126210 A and WO 2021/233516 A. The aroma containers thus preferably have an air inlet on the underside of the container and an air outlet on the internal circumferential surface of the container and are annular in nature but tear-drop shaped. Internally, there is typically a non-woven fleece material which contains an aroma absorbed therein - although any other aroma containing materials would be suitable. Due to the at least one biasing element, the aroma container will automatically be moved into the operating position so that a user can start to drink without the need of further preparation steps. The relative dimensions of the aroma container and mouthpiece/ suction port will need to be accurately and relatively measured to ensure that the air outlet of the aroma container is in alignment with the aroma transport channel of the suction port in the operating position and not in alignment in the stand-by and initial positions. The storage container preferably comprises a bottom wall and at least one sidewall extending from the bottom wall. The filling opening is formed by the end of the at least one sidewall remote from the bottom wall.

Preferably, the scent-based taste drinking device further comprises an aroma container configured to be attachable to the suction port of the mouthpiece so that it can be displaced in the longitudinal direction of the suction port, a lid attachable to the storage container, preferably by screwing on the lid onto a thread provided on the outer circumference of a cylindrical sidewall close to the filling opening. The lid is configured to shift the aroma container during the attachment of the lid to the storage container from its stand-by position or operating position into its initial position. In case of an elastic biasing element, this shifting of the aroma container during the attachment of the lid is performed against the biasing force of the at least one biasing element.

In case of the provision of a second motion stopper structure, there are two possible deactivation modes for the drinking device. The first deactivation mode actively requires the user to pull up the aroma container in a distal direction until it reaches and abuts against the second motion stopper structure (stand-by position). The second deactivation mode is by closing the lid onto the storage container which pushes down the aroma container in a proximal direction towards the base surface of the mouthpiece and into the initial position.

A user having these two possible deactivation modes at hand can freely select whether he/she wants to interrupt the drinking for a certain period of time and to bring the aroma container in its stand-by position, or whether he/she wants to close the lid on the container which deactivates the aroma container by bringing it in its initial position.

The mouthpiece is preferably made of silicone material. Another preferred material is EPDM. In case that a high spring back elasticity of the at least one biasing element is required, the at least one biasing element can be made of a plastic material which is different to that of the remaining mouthpiece. In such case, a plurality of biasing elements could be designed and arranged to extend from one side of a ring-shaped plate, which ringshaped plate is mounted to the mouthpiece such that it surrounds the suction port and comes to rest against the base surface of the mouthpiece. Such solution requires an extra part for the mouthpiece but has the advantage that the element comprising the actuators can be made of a plastic material having good mechanical properties and strength and a high related spring-back elasticity, whereas the remaining part of the mouthpiece can be made from plastic material with higher softness. A higher softness makes it easier to remove from and mount again the mouthpiece to the container when the user refills the container. Further, a user might prefer a suction port which feels softer.

According to a further embodiment, there is provided a lid for a scent base drinking system as defined herein absent the pop-up mouthpiece feature. In this embodiment, the lid instead performs a similar function to the inventive mouthpiece. In this embodiment, the lid is attachable to the storage container of the drinking system, preferably by means of a threaded connection. Preferably, the lid comprises a top lid surface, a side lid surface and a pushing structure, which preferably is a ring extending from the top lid surface and which is arranged and dimensioned to exert pressure on a top container surface of an aroma container to press it in a proximal direction once the lid has been closed onto the storage container.

In this embodiment, the lid preferably further comprises a pulling structure attached at the proximal end of the pushing structure i.e., the internal ring. Preferably, the pulling structure is a hook-like device or clip. In this embodiment, the pulling structure is configured to slide past the aroma container upper surface flange upon closure of the lid onto the drinking device such that the pushing or pulling structure pushes the aroma container into the initial, deactivated position. In the embodiment, the pulling structure is configured to pull the aroma container from the initial position, into the operating position such that the aroma transport channel of the mouthpiece and the air outlet of the aroma container are in alignment, when the lid is removed from the drinking device. This is achieved by the pulling structure, preferably a hook, gripping the outer flange of the aroma container as the lid is removed or preferably unscrewed. The pulling structure pulls in use the aroma container into abutment with the first motion stopping structure.

The pulling structure is configured such that the gripping force between with the pulling structure and aroma container upper surface flange is not sufficient to overcome the stopping force of the first motion stopping structure. Preferably, there is at least one pulling structure, more preferably there is a plurality of pulling structures and most preferably there are three pulling structures. Preferably, the pulling structure is a flange located at the end of the pushing structure or internal ring of the lid. In this embodiment, no second motion stopping structure is required as the user can manually deactivate the aroma container by pushing it manually into the initial position and thus there is no standby position in this embodiment.

Brief Description of the Drawings

In the following, preferred embodiments of the invention will be described with reference to the drawings, in which:

Fig. 1 is an isometric rear view of the mouthpiece according to a first embodiment of the invention;

Fig. 2 is an isometric front view of the mouthpiece according to Fig. 1;

Fig. 3 is a cross-sectional view of the mouthpiece according to Fig. 1;

Fig. 4 is a cross-sectional view of the mouthpiece according to Fig. 1 with an inserted straw;

Fig. 5 is an isometric front view of the mouthpiece according to Fig. 2 with an aroma container mounted on the mouthpiece;

Fig. 6 is a cross-sectional view of the mouthpiece and aroma container according to Fig. 1 in its operating position;

Fig. 7 is a cross-sectional view of the mouthpiece and aroma container according to Fig. 1 in its stand-by position;

Fig. 8 is a cross-sectional view of the upper part of the drinking device;

Fig. 9 is an isometric view of the storage container with mouthpiece and straw inserted therein;

Fig. 10 is a top view of the mouthpiece according to Figs. 1 and 2;

Fig. 11 is a bottom view of the mouthpiece according to Fig. 10; Fig. 12 is an isometric view of a further embodiment of a mouthpiece with one single biasing element;

Fig. 13 is a top view of a further embodiment of a mouthpiece with one single biasing element;

Fig. 14 is an isometric view of a further embodiment of a mouthpiece with one single biasing element;

Fig. 15 is an isometric view of a further embodiment of a mouthpiece with the provision of a plurality of biasing elements;

Fig. 16 is an isometric view of a further embodiment of a mouthpiece with a different shape of the biasing elements;

Fig. 17 is a top view of a further embodiment of the mouthpiece with a different arrangement of the biasing elements;

Fig. 18 is an isometric view of a further embodiment of a mouthpiece with one single biasing element;

Fig. 19 is an isometric view of a further embodiment of the mouthpiece with a plurality of biasing elements;

Fig. 20 is an isometric view of a further embodiment of the mouthpiece with a plurality of biasing elements; and

Fig. 21 is an isometric view of a further embodiment of the mouthpiece with a plurality of biasing elements

Fig. 22 is an isometric view of a further embodiment of the mouthpiece with a plurality of biasing elements using a mechanical and/or electronic activation;

Fig. 23 is an isometric view of the auto-cap lid embodiment; Fig. 24 is a sectional view of the auto-cap lid being positioned on the drinking device in the closed position;

Fig. 25 is a sectional view of the auto-cap lid being positioned on the drinking device in a partially removed state.

Description of Preferred Embodiments

In the following description of preferred embodiments the same construction elements are designated with the same reference numbers.

In Fig. 1, a first view of a mouthpiece 10 according to the invention is shown. It is a rear view but it should be noted that the terminology "front view" and "rear view" is arbitrarily selected.

Like in all following embodiments, the mouthpiece 10 is made of a soft plastic material and preferably made of silicon or EPDM rubber (Ethylene Propylene Diene Monomer Rubber).

The mouthpiece 10 comprises a base portion 12 comprising a base surface 14 which comprises an essentially flat, ring-shaped surface 16. The ring-shaped surface 16 is surrounded by an external ring 18 which has an outer shape which is adapted and dimensioned to be attachable to a filling opening of a storage container for drinking liquid.

The mouthpiece 10 is further provided with a suction port 22 with a suction opening 24 which is the end of a transport channel for drinking liquid 26 (see Fig. 3).

The suction port 22 is provided with an aroma transport channel 28 which runs through the wall of the suction port 22 and connects the exterior of the suction port with the interior of the suction port and is typically positioned somewhere between the base surface 14 and the suction opening 24. In other words, a fluid entering the aroma transport channel 28 as shown in Fig. 1 is in fluid communication with the transport channel for drinking liquid.

Further, the mouthpiece 10 comprises biasing members 30. The biasing members 30 are integrally formed with the ring-shaped surface 16 and the external ring 18 surrounding the base portion of the mouthpiece. In the example of Figs. 1 and 2, three biasing members 30 are provided which are equidistantly arranged around the suction port 22. As can be seen in Fig. 1, one biasing member 30 is arranged on the ring-shaped surface 16 at the angular position at which the aroma transport channel 28 is provided. The biasing elements 30 are generally dome-shaped structures which have a convex shape and extend in a distal direction starting from the ring-shaped surface 16. The distal direction defines the direction away from the base surface 14 of the mouthpiece towards the suction opening. The further an element is remote from the ring-shaped surface 16, the more distally arranged it is.

As can be seen in Fig. 2, the suction port has a cross-sectional geometry which is not circular and partly has a drop-shaped cross-section. There is a protruding region 32 having the highest degree of eccentricity from a circular shape.

At the protruding region 32, no biasing element is arranged. As will be described later with reference to Fig. 5, the protruding element 32 serves to define a specific angular orientation of the aroma container to be coupled to the mouthpiece.

Turing now to Fig. 3, a cross-sectional view of the mouthpiece according to the embodiment of Figs. 1 and 2 is shown.

As can be seen in Fig. 3, the biasing elements are integrally formed from the material of the mouthpiece and extend upwards from the level of the base surface 14 of the base portion 12. The biasing element 30a is that which is arranged at the angular position of the suction port at which the aroma transport channel is provided. It has the function to lift up by means of its elastic retention force an aroma container such that it will come into an operating position as shown in Fig. 6, in which an outlet opening for aromatised air of the aroma container will be in accurate alignment with the aroma transport channel 28 leading into the interior of the suction port 22.

Further, it can be seen that the aroma transport channel 28 communicates with a distribution space 34, the function of which will be described with reference to Fig. 4.

The external ring 18 is provided with a flange 36 running around the external ring 18 and providing an abutment surface 38 abutting against the upper rim of a filling opening of a storage container for drinking liquid when the mouthpiece is mounted on a storage container for drinking liquid.

Around the outer circumference of the suction port, a first motion stopper structure 40 and a second motion stopper structure 42 are provided. The first motion stopper structure 40 and the second motion stopper structure 42 are lips extending radially outwards from the outer wall of the suction port 22. The geometry as shown in Fig. 3 as a rounded lip is only an example and other shapes are possible as well, like just as examples a lip with an essentially triangular cross-section or a lip with a cross-section of a truncated cone or with a rectangular cross-section. Likewise, the first motion stopper structure 40 and the second motion stopper structure 42 do not necessarily have to extend all around the outer circumference of the suction port. However, advantageously at least one section of the first motions stopper structure 40 and the second motion stopper structure 42 are positioned at the angular orientation of the suction port 22 at which the aroma transport channel 28 is provided. This is the angular position at which it is important that in the operating position, an aroma container will come to rest against the first motion stopper structure 40 and be safely held in this position by the biasing force exerted by the biasing element 30a arranged proximally to the aroma transport channel 28.

The function of the first motion stopper structure 40 and the second motion stopper structure 42 will be explained with reference to Figs. 6 and 7.

Turning now to Fig. 4, the cross-sectional view of Fig. 3 is supplemented by a straw 44 inserted into the interior volume of the suction port 22. The straw 44 has an interior volume 46 surrounded by a wall 48. As can be seen from Fig. 4, the straw does not have a ring-shaped cross-section, but an outer shape which is noncircular and adapted to the interior volume of the suction port also having a noncircular cross-section such that a straw 44 fully inserted into the interior volume of the suction port 22 and abutting against an abutment surface 52 of the suction port 22 can only be positioned in a predetermined and well-defined angular and axial position.

The distribution space 34 in communication with the aroma transport channel 28 runs around the straw and leads into a pressure equalisation chamber 54. An introduction channel 56 runs from the pressure equalisation chamber 54 to the interior volume 46 of the straw so that, once an aroma container (not shown in Fig. 4) is in its operating position and a user sucks in liquid through the straw and through the suction opening 24, aromatised air will flow through the aroma transport channel 28 and into the distribution space, around the straw into the pressure equalisation chamber 54, and through the introduction channel 56 into the interior volume 46 of the straw so that the aromatised air will be orally received by the user while drinking the drinking liquid in order to perceive taste retronasally. In this embodiment, the elastic domes preferably have a material thickness of approximately 1 mm. This thickness has been found to provide a good balance between stability and elasticity in the mouthpiece.

Fig. 5 shows an aroma container 50 mounted on the mouthpiece 10. The aroma container 50 is essentially ring-shaped with an interior wall which deviates from a circular crosssection and instead follows the noncircular shape of the suction port with the protruding region 32. In this way, only one single angular orientation of the aroma container is possible relative to the suction port 22. While the aroma container 50 has this specific tear drop internal shape in this embodiment and others shown herein, it is evident that aroma containers which have different noncircular shapes or entirely circular shapes would also function and be possible. The aroma container has a circular outer wall 58 which is sized to fit into the space provided between the suction port 22 and the external ring-shaped wall 18 of the mouthpiece 10. Further, the aroma container is provided with an outwardly protruding flange 62 at its top end. The flange 62 can be an extension of a top container surface 64 or can be arranged at and outwardly protruding from the outer wall 58 of the container. The flange 62 serves to provide a better grip for a user when removing the aroma container 50 from the mouthpiece or when moving the aroma container 50 in a distal direction from the operating position as will be described later with reference to Figs. 6 and 7.

Fig. 6 is a cross-sectional view of the mouthpiece 10 with the aroma container 50 in an operational position. As can be seen in Fig. 6, the aroma container has an aroma chamber 66, an air inlet opening 68 and a bottom wall 72 of the aroma container 50, and an outlet opening 74 for aromatised air.

Fig. 6 shows the operating position of the aroma container 50 in which the aroma container abuts at its top container surface 64 against the first motion stopper structure 40 provided as a rounded lip running around the outer circumference of the suction port 22. The aroma container is firmly held in this position by means of the biasing and/or elastic force acting from the biasing elements 30 which, as shown in Fig. 6, abut against the bottom wall 72 of the aroma container.

In the operating position as shown in Fig. 6, the outlet opening 74 for aromatised air is in alignment with the aroma transport channel 28 of the suction port 22. Further, it can be seen in Fig. 6 that no biasing element is provided at a position at which the air inlet opening 68 is provided in the bottom wall 72 of the aroma container. Therefore, in the operating position, air can unobstructedly enter the aroma chamber 66 of the aroma container. In contrast, a biasing element 30 is located on the opposite side of the aroma container, directly under the outlet opening 74 of the aroma container and aroma transport channel 28. This helps to ensure that the outlet opening 74 and aroma transport channel 28 are accurately aligned to ensure optimal flow of aromatized air into the transport channel.

The air inlet opening 68 and the outlet opening 74 for aromatised air are arranged on opposite sides of the ring-shaped aroma container so that air entering the air inlet opening 68 will have to travel at least halfway around the aroma chamber 66 of the ring-shaped aroma container before the aromatised air will leave the aroma container through the outlet opening. In this way, a high saturation of the air with the aroma substance contained in the aroma chamber can be achieved. This arrangement of the air inlet opening 68 and the outlet opening 74 is particularly preferred in order to ensure optimal saturation of the air with the aroma substance.

In Fig. 7, the aroma container 50 is shown in its stand-by position. In the stand-by position, the aroma container 50 abuts against the second motion stopper structure 42, whereas the first motion stopper structure 40 is compressed by the inner sidewall 76 of the aroma container. In order to bring the aroma container into the stand-by position, the user pulls the aroma container in a distal direction from the operating position as shown in Fig. 6 surmounting the resistance of the first motion stopper structure 40 and into abutment against the second motion stopper structure 42. A user can conveniently grip the aroma container by the flange 62 to move it upwards in a distal direction. As will be readily understood, to then remove the aroma container entirely from the mouthpiece, the user must again pull the aroma container in a distal direction from the stand-by position, surmounting the resistance of the second motion stopper structure 42.

In the stand-by position as shown in Fig. 7, the biasing elements 30 are not in contact with the bottom wall 72 of the aroma container. Further, it can be seen that the outlet opening 74 for aromatised air is no longer aligned with the aroma transport channel 28. Aromatised air cannot exit the aroma container through the outlet opening 74 because it abuts against and is blocked by the outer surface of the suction port 22. Further, no debris can enter the aroma transport channel 28 because it is blocked by the inner sidewall 76 of the aroma container. The stand-by position can be used to avoid the undesirable escape of aroma substance if a user wants to interrupt drinking for a while. Further, the stand-by position can also be used in case that a user wants to drink pure drinking liquid without aroma substance.

Fig. 8 shows a sectional view of the drinking device including a storage container 60 for drinking liquid, the mouthpiece 10 mounted on a filling opening 78 of the container defined by the free space between the upper end of the lip 80 of the container. The abutment surface 38 of the mouthpiece 10 rests against the upper end of the lip 80. Further, the straw 44 is inserted in the mouthpiece 10 as described in Fig. 4 above. The aroma container 50 as shown in Fig. 8 is in its initial position which is proximal to the operating position and in which the biasing elements 30 are compressed.

In the initial position as shown in Fig. 8, the aroma transport channel 28 is positioned distal to the outlet opening 74 for aromatised air (i.e., further away from the base surface 12 / base portion 14). As a result of this, there is also a gap between the top container surface 64 and the first motion stopper structure 40.

The reason why the aroma container 50 is held in the initial position against the biasing force of the biasing elements 30 is the provision of the lid 70 which has a top lid surface 82, a side lid surface 84 and a pushing structure 86 which is a ring extending from the top lid surface 82 and which is arranged and dimensioned to exert pressure on the top container surface 84 of the aroma container 50 to press it in a proximal direction against the biasing force of the biasing elements 30 once the lid has been fully closed onto the storage container 60.

In the example as shown in Fig. 8, the side lid surface 84 is provided with an interior thread 88, whereas the lip 80 of the storage container is provided with an external thread 90 which are arranged and dimensioned so as to cooperate so that the lid 70 can be screwed onto the top of the storage container 60. In this position, a retention structure 92 of the lid acts to rest against the upper surface of the external ring 18 of the mouthpiece in order to fix its position resting on the filling opening 78 of the storage container 60.

Fig. 8 also shows a carrying tab 94 (i.e., handle) which may be attached to the lid 70 and may be interchangeable, to enable the user to select and use handles of different colours and/or sizes. For this purpose, a connection between the side lid surface 84 and the carrying tab 94 is provided which is easily used by the user. Although not shown in the drawings, the connection could be configured as a tongue and groove system with one or more springs on the carrying tab 94 and corresponding grooves on the side lid surface. The grooves could narrow in order to increase the friction so that the carrying tab cannot remove itself automatically from the lid when being used. The carrying tab is preferably made of silicone whereas the lid 70 and the storage container 60 are preferably made of a hard plastic material.

Fig. 9 shows the storage container 60 with the straw 44 extending into the interior volume of the storage container up to close to its bottom 96. The mouthpiece 10 is that as shown in Fig. 1 with three essentially dome-shaped biasing elements 30 (substantially) equidistantly distributed around the suction port 22.

The storage container 60 has an angled top which allows for an easy drinking for the user and encourages the user to drink without tilting the bottle so as to optimize the intake of aromatized air into the drinking liquid when a user applies a suction force to the suction port 22. The provision of an angled top has no influence on the definition of "distal" being in direction away from the base surface 14 of the mouthpiece and towards the suction opening of the suction port 22. Also for the angled geometry of the storage container 60, any reference to "above" and "below" as used above is intended to be synonymous to "in a distal direction" and "in approximate direction", respectively.

Fig. 10 is a top view of the mouthpiece 10 as shown in the previous figures. It more clearly shows the specific shape of the biasing elements 30 in the example as described in the previous drawings. The biasing elements 30 are integrally formed with the mouthpiece and have a convex structure extending upwards in the plane of Fig. 10. The biasing elements 30 are shaped such that they have an essentially flat upper surface 98 and curved flanks 100 on both sides thereof. Towards the suction port 22, a rounded flank 102 is provided which connects to the curved flanks 100.

Fig. 11 shows a bottom view of the mouthpiece according to Fig. 10 with the integral structure of the base portion 12 and the biasing elements 30. Further, a recess in the external ring 18 is shown which serves as a buffering volume when attaching the mouthpiece to the filling opening of a container, in which case no liquid should be spilled when air on top of the drinking liquid becomes compressed during the attachment operation and acts as a valve during use of the drinking device so as to allow air into the device when the user consumes drinking liquid. As can be seen in this figure, the biasing elements as hollowed or recessed domes integrally formed within the mouthpiece. Fig. 12 shows an embodiment of an inventive mouthpiece 10 which is identical to that as shown in the embodiment of Figs. 1 and 2 except for the shape of the biasing element 30. Therefore, the following description will only concentrate on the biasing element 30 as shown in Fig. 12. Firstly, it is to be noted that only one single biasing element 30 is provided which is crescent shaped and nearly extends fully around the suction port 22. Like in the embodiment as shown in Figs. 1 and 2, the biasing element does not extend to be positioned at the protruding region 32 of the suction port because in this region, which is opposite to the angular position of the aroma transport channel, an air inlet opening in a corresponding aroma container is preferably provided so that the air has to travel a maximum distance through the annular aroma chamber of the aroma container between the air inlet opening of the aroma container and the outlet opening for aromatised air. Accordingly, the crescent shaped biasing element 30 is provided such that it does not extend up to, and preferably not proximal to, the protruding region 32. As will be readily understood, alternative cross-sectional shapes of the suction port may be possible such as entirely circular or alternative noncircular cross-sectional shapes but the important issue is that the air inlet opening of the aroma container is not blocked in the operating position by the biasing element 30. This is most preferably achieved by avoiding having any biasing element located at or proximal to the base surface or suction port in the area substantially opposite (i.e., 180 degrees circumferentially around therefrom) to the aroma transport channel. In contrast, it is preferable to have at least one of the biasing elements positioned on the base surface or suction port directly at or proximal to the aroma transport channel in order to ensure that the aroma container air outlet opening and aroma transport channel can be accurately aligned. In this respect, it is also to be clearly pointed out that it is preferable to have at least one of the biasing elements located in this position but that this in no way precludes the provision of additional biasing elements around the base surface or suction port at different locations in order to provide additional biasing force on the aroma container. These features are preferable in all embodiments described herein in order to achieve the stated advantageous effects.

The biasing element according to Fig. 12 has a roughly rounded cross-section with a small, essentially flat upper surface 98 and curved flanks 100. Like in the previous embodiment, all components of the mouthpiece 10 are integrally formed including the biasing element 30.

Fig. 13 shows a variant of the embodiment according to Fig. 12 in a top view onto the mouthpiece 10. As can be seen in Fig. 13, there is a single biasing element 30 with a shape as that shown in Fig. 12 but with an extension over a shorter angle A as compared to the angle according to Fig. 12. Naturally, any intermediate angle between the embodiments as shown in Figs. 12 and 13 are feasible as well.

The biasing element 30 according to Fig. 13 is positioned and centered at an angular orientation of the suction port which is opposite to the protruding region. This is the position at which the aroma transport channel 28 is arranged.

The embodiment according to Fig. 14 only arranges one single biasing element 30 at the position opposite to the protruding region 32 and proximal to the aroma transport channel. If the aroma container is mounted onto the mouthpiece with little play between the outer wall of the suction port and the inner sidewall of the aroma container, the aroma container cannot jam although the biasing force of the biasing element 30 only acts at one very specific angular position. Accordingly, an aroma container, the bottom of which is pushed up by a biasing force at one single position, will move up in a distal direction because it cannot jam as long as there is only sufficient play between the inner sidewall of the container and the outer sidewall of the suction port to allow for a smooth translational movement of the aroma container in a distal direction.

Nevertheless, the elastic biasing force created by one single biasing element 30 with small dimensions as shown in Fig. 14 might not be sufficient to firmly hold the aroma container in abutment against the first motion stop member 40 in the operating position. Therefore, according to the alternative embodiment as shown in Fig. 15, a plurality of biasing elements 30, in the specific example nine biasing elements, are equidistantly distributed around the outer circumference of the suction port 22. The overall biasing force acting on an aroma container is the sum of the individual biasing forces of equidistantly arranged, identical biasing elements. Accordingly, the biasing force will linearly increase with the increase of the number of biasing elements. As with all similar embodiments described herein, the biasing force applied by the biasing element(s) should be sufficient to raise/move the aroma container into abutment with the first motion stopper structure but not so strong so as to overcome the blocking/holding force of the first motion stopper structure.

As can be seen in Fig. 15, there is one biasing element 30a which is arranged proximal to the position of the aroma transport channel and centered relative to the angular position of the aroma transport channel, whereas at/proximal to the protruding region, no biasing element is provided. Therefore, a plurality of equidistantly arranged biasing elements should be provided with an odd number of biasing elements so that one of the biasing elements can be arranged at the angular position of the aroma transport channel, whereas no biasing element will be arranged at the protruding region 32 diametrically opposite to the position of the aroma transport channel.

Fig. 16 shows a further embodiment of a mouthpiece with five biasing elements 30 equidistantly arranged around the suction port and with a geometry which is slightly different to that as shown in Fig. 10 in that the biasing elements are angled such that the flat upper surfaces 98 have an increasing height over the ring-shaped surface with increasing distance from the suction port 22.

In the embodiment according to Fig. 17 which is a top view onto the mouthpiece, nine biasing elements as shown in Fig. 16 are equidistantly arranged around the outer circumference of the suction port 22. In Fig. 17 it can be seen that the biasing elements 30b and 30c have a slightly different shape in order to fit around the suction port close to its protruding region in which the width of the ring-shaped surface 16 is smaller because of the highest degree of eccentricity of the suction port 22 in that region. Like in the embodiment according to Fig. 15 in which nine biasing elements are arranged around the suction port, one of the biasing elements, namely the biasing element 30a is at the angular position of the aroma transport channel, whereas at the position of the protruding region 32, no biasing element is arranged.

The embodiment according to Fig. 18 is similar to that according to Fig. 12 but with a different shape of the biasing element 30 which has a cross-section which is in general of a pyramid shape with a relatively narrow flat upper surface 98 and flanks 100 with a relatively small curvature. Further, the rounded end sections of the biasing element as shown in Fig. 12 are absent. Otherwise, further reference can be made to the embodiment according to Fig. 12.

In the embodiment according to Fig. 19, the mouthpiece 10 has dome-shaped biasing elements 30 which, when comparing the embodiment according to Figs. 19 and 10, have a reverse orientation with a broader base close to the suction port 22 and a rounded flank close to the external ring 18. Accordingly, the flat upper surface 98 of the biasing elements become broader with decreasing distance from the outer circumference of the suction port 22. In the previous embodiments biasing elements were shown with a rounded shape. Fig. 20 shows a different variant with pyramid-shaped biasing elements 30 which are equidistantly arranged around the suction port in a relatively high number leading to a relatively even distribution of the biasing force acting from the biasing elements 30 onto the bottom wall of an aroma container. The pyramids have a relatively small flat upper surface 98, respectively and flanks 102 with little or no curvature.

The embodiment according to Fig. 21 shows another embodiment of the mouthpiece with a pattern comprising a relatively high number of small, ball-shaped biasing elements which are arranged at the corner formed between the ring-shaped surface portion 16b and the adjacent wall of the external ring 18. In this specific embodiment, the individual biasing elements 30 have a relatively small size so that also an even number of biasing elements can be provided because the position of the biasing elements 30 also at the angular position of the protruding region 32 will not interfere and obstruct an air inlet hole in the bottom of an aroma container.

In the preceding embodiments, many variants of biasing elements were shown to indicate that a skilled person is free to select any desired shape as long as it provides the required biasing force to lift up an aroma container from its initial position into the operating position. Once the lid is closed onto a drinking device as detailed in the context of Fig. 8 above, the aroma container will be pushed down in a proximal direction into the initial position in which the biasing elements will be compressed. Once the lid is removed from the drinking device, the spring back elasticity of the biasing elements will automatically move the aroma container in a distal direction and in abutment with the first motion stopper structure where the aroma container comes to rest and will be in the operating position which was explained with reference to Fig. 6 above. A further movement of the aroma container into its stand-by position has to be carried out manually by the user which was explained with reference to Fig. 7.

In the embodiment according to Fig. 22, the ring-shaped surface 16 is angled with a first portion 16a adjacent to the suction port 22 which is essentially orthogonal to the longitudinal extension of the suction port 22, and a second region 16b which is oriented at an angle to the first portion 16a such that it rises up in a distal direction with increasing distance from the first portion 16a. The angled base surface 16a, 16b of the mouthpiece 10 decreases the elevation of the biasing elements 30 over the base surface with increasing distance from the suction port 22. This has the function that the elastic deformation of the biasing elements 30 becomes smaller when the aroma container is moved from its operating position to its initial position. This is another measure to influence the spring characteristics of the biasing elements which depends on the material, the number and the geometry of the biasing elements, because any deformation of the material requires an energy which is stored in the elastic material of the mouthpiece and released again once the force holding the aroma container in its initial position is released.

Further, in Fig. 22 a button 106 is shown which is used to mechanically or electronically activate the biasing elements 30. Any suitable shape and structure of the biasing elements is compatible with this embodiment. In the embodiment, the structure of the biasing elements 30 will differ from those in the other embodiments discussed herein, although the structure is not shown in Fig. 22. In Fig. 22 the biasing elements 30 will no longer automatically bias the aroma container into the operating position but will be actuated mechanically and/or electronically by button 106. In this respect, the user will press the button 106 in order to actuate the biasing elements (or actuating elements) to apply a biasing force to the aroma container to push the aroma container in a distal direction and into the operating position.

Therefore, a default position for the biasing elements in this embodiment will usually be in a collapsed state so that the aroma container as standard occupies the initial position. The biasing elements will be activated by the user pressing button 106, which will actuate the biasing elements so as to apply the biasing force to the aroma container. Thus the biasing force is no longer automatically applied to the aroma container but is activatable by the user through button 106. This is useful to make activation of the aroma container easier for the user as the user no longer has to manually adjust the position of the pod.

The biasing elements could be further actuatable through a second press or alternative press of button 106 (or through an additional button) to apply an additional biasing force through the biasing elements to the aroma container in order to move the aroma container into the stand-by position and in communication with the second motion stopper structure. The internal biasing/actuator mechanism can be any suitable design. In certain embodiments, the system can be electronic. In alternative embodiments, usually preferred since it is not usually advisable to keep electronic systems in close proximity to fluids and to reduce complexity/cost, the mechanism within the mouthpiece will be mechanically activatable and could function, for example, like a retractable ballpoint pen. An advantage with making the system electronic would be that additional user functionality could be added such as voice control or control over the activation of the biasing elements through use of an app or other computing program. In this embodiment, the biasing elements 30 will typically be any mechanically and/or electronically activating mechanism configured to apply a biasing force upon actuation. The dome shape of the biasing elements, as shown in other embodiments, could be retained but would require the mechanism to be located within/below the silicone dome structure.

In Fig. 23 there is shown an auto-cap embodiment which does not involve the use of the biasing element structure on the mouthpiece described in the preceding embodiments. However, the embodiment according to Figs. 23 to 25 could be used in addition to at least one biasing element.

The auto-cap lid 108 is designed substantially the same as the lid 70 described in relation to Fig. 8 but further comprises three gripping portions 110 or hook-like structures arranged at the proximal portion or end of the internal ring (pushing structure) 86. As shown in Fig. 24, when the user screws on the lid 108 to the storage container 60, the gripping portions 110 have minimal impact and they slide around the flange 62 of the upper surface of the aroma container 50 such that the flange 62 is located within the interior of the hook-like structures and held in a form-lock arrangement. Upon screwing the lid 70 onto the storage container 60 (or mouthpiece 10, or any other suitable component to secure the lid to the drinking device), the pushing 86 or pulling structure (gripping portions 110) will shift the aroma container into the initial position, whereby the outlet opening 74 of the aroma container is out of alignment with the aroma transport channel 28 of the mouthpiece. In such a case, it could be the gripping portions 110 which bias the aroma container 50 into the initial position and then the gripping portions 110 subsequently slide past the flange 62 of the upper surface of the aroma container once the aroma container is in abutment with the base surface 14 of the mouthpiece - such that the gripping portions 110 are then in a position to bias the aroma container 50 away from the base surface 14 of the mouthpiece when the lid is unscrewed. Alternatively, the gripping portions 110 can slide past the flange 62 of the aroma container 50 as the lid is screwed onto the drinking device and then a part of the internal ring (pushing structure 86) will shift the aroma container into the initial (deactivated) position. As shown in Fig. 25, when the user removes the lid 108, such as by unscrewing it, the aroma container 50 is lifted in the distal direction (away from the base surface of the mouthpiece) due to the flange 62 of the upper surface of the aroma container 50 being gripped by the hook-like structure (gripping portions 110) of the autocap lid 108. The gripping force between the gripping portions 110 and the outer flange 62 of the aroma container 50 is not sufficient to overcome the stopping force of the first motion stopper structure 40 and thus as the user continues to unscrew and remove the lid, the gripping portions 110 lose their grip of the outer flange 62 of the aroma container. The lid is thus removed from the drinking device and the aroma container 50 stays in abutment with the first motion stopper structure 40 and has been lifted from the initial position into the operating position whereby the aroma channels of the aroma container 50 and mouthpiece are aligned.

In an embodiment in which an auto-cap lid 108 is provided in addition to at least one biasing element on the mouthpiece, the gripping portions 110 can be designed such that they lose their grip of the outer flange 62 of the aroma container once the movement of the aroma container 50 will no longer be supported by the force exerted by the at least one biasing member.

While three gripping portions are shown in the figures, it is to be understood that one large gripping portion or a plurality of any number of gripping portions would be possible, as would be any suitable shape for the gripping portions. Alternatively, a sticky surface could be used to raise the pod sufficiently or a connection such as a Velcro connection or other mating system.

Reference List

10 mouthpiece

12 base portion

14 base surface

16 ring-shaped surface

18 external ring

22 suction port

24 suction opening

26 transport channel for drinking liquid

28 aroma transport channel

30, 30a, 30b, 30c biasing element

32 protruding region

34 distribution space

36 flange

38 abutment surface

40 first motion stopper structure

42 second motion stopper structure drinking straw interior volume (of the straw) wall of the straw aroma container abutment surface pressure equalisation chamber introduction channel outer wall storage container flange top container surface aroma chamber air inlet opening lid bottom wall outlet opening inner side wall filling opening lip of the storage container top lid surface side lip surface pushing structure interior thread external thread retention structure carrying tab bottom flat upper surface curved flank rounded flank recess button auto-cap lid gripping portion