WO2004034819A1 - Matrix with aroma for multiple openings of a package - Google Patents

Matrix with aroma for multiple openings of a package Download PDF

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Publication number
WO2004034819A1
WO2004034819A1 PCT/IL2003/000850 IL0300850W WO2004034819A1 WO 2004034819 A1 WO2004034819 A1 WO 2004034819A1 IL 0300850 W IL0300850 W IL 0300850W WO 2004034819 A1 WO2004034819 A1 WO 2004034819A1
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WO
WIPO (PCT)
Prior art keywords
matrix
package
aroma
solid
semi
Prior art date
Application number
PCT/IL2003/000850
Other languages
French (fr)
Inventor
Shlomo Magdassi
Frigita Kahana
David Nini
Chaim Zegerman
Itzhak Itach
Original Assignee
Yissum Research Development Company Of The Hebrew University Of Jerusalem
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yissum Research Development Company Of The Hebrew University Of Jerusalem filed Critical Yissum Research Development Company Of The Hebrew University Of Jerusalem
Priority to EP03758616A priority Critical patent/EP1555893A1/en
Priority to AU2003274643A priority patent/AU2003274643A1/en
Publication of WO2004034819A1 publication Critical patent/WO2004034819A1/en

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B65D81/2076—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in an at least partially rigid container
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/12—Agglomerating, flaking or tabletting
    • A23F5/125—Tablets or other similar solid forms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
    • A23F5/486—Isolation or recuperation of coffee flavour or coffee oil by distillation from beans, ground or not, e.g. stripping; Recovering volatile gases, e.g. roaster or grinder gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents

Definitions

  • the present invention relates generally to the field of aroma chemistry aroma packaging and concerns a method, article and package in said field.
  • Fresh roast and ground (R&G) coffee products contain substantial amounts of aroma fractions that provide pleasant and stimulating aroma characteristics.
  • jar aroma impact When a package containing fresh R&G coffee is initially opened, fresh coffee notes burst into the air, delivering a satisfying and pleasant aroma sensation, commonly referred to as "jar aroma impact".
  • the aroma impact dwindles in intensity with time and frequency of opening and closing of the package. This is due to loss of aroma and/or aroma degradation and modification.
  • Soluble coffee contains very little structural aroma fractions and thus has a very weak, and at times undistinguished, jar aroma impact. This is primarily due to the method through which soluble coffee is produced, which results in the loss of volatile aroma fractions, and to the fact that soluble coffee particles have low aroma retention capabilities.
  • One known way is by the addition of freshly squeezed coffee oil to the soluble coffee before, during, or after filling of the coffee package.
  • Another way is to add coffee oil that has enhanced aroma characteristics, achieved by adding coffee aroma collected elsewhere during the coffee processing.
  • a package containing coffee aromatized with such oils delivers an enhanced and improved aroma impact.
  • Another way is to add an aromatized solution prior to drying of the soluble coffee solution and to control the drying process conditions in order to achieve optimal retention of coffee aroma in the dried product.
  • the "coffee pack comprises a shell that forms separate coffee and aroma compartments with a small communicating hole or channel between the compartments.
  • a quantity of a particulate coffee product, preferably soluble coffee is located in the coffee compartment, and a quantity of a coffee aroma liquid containing aromatic volatiles, preferably coffee oil, is disposed in the aroma compartment.
  • the communicating hole or channel between the compartments allows the aromatic volatiles to pass from the aroma compartment to the coffee compartment, without allowing any mixing, or at least any substantial mixing, in the coffee compartment between the coffee product and the coffee aroma liquid".
  • the present method provides a simple method for achieving a high aroma impact for a prolonged period of time and for multiple opening/closing cycles of a package.
  • the present invention concerns a method by which aroma fractions are entrapped, encapsulated impregnated or embedded and protected from chemical degradation, in a suitable solid or semi-solid matrix that is attached to at least one surface package (such as ' coffee package).
  • the aroma fractions entrapped encapsulated impregnated or embedded in the matrix are slowly released into the atmosphere (for example the headspace) in a controlled manner in such a way that allows a fresh aroma smell to be released into the atmosphere, being its adjacent environment, each time the package is opened, for prolonged periods of time.
  • the solid or semi-solid matrix may be attached to the exterior, or more preferably, to the interior of the surface of the package.
  • the aroma-containing matrix is initially isolated from the atmosphere by a tearable seal that is impermeable to volatile aroma fractions which is broken when the package is opened for the first time.
  • This seal prevents release of the aroma during the periods of storage and shipping (prolonging its effective, aroma-emitting, period) and further serves to protect the sensitive aroma fraction from contact with the atmosphere thus mmimizing undesired affects of moisture and oxidation on the aroma fraction.
  • the present invention further describes a method in which aroma is entrapped, encapsulated impregnated or embedded and protected from chemical degradation in a suitable solid or semi-solid matrix, formed into a desired shape (hereinafter “article') and attached to the package (such as coffee package), internally or externally, in such a way that allows rich aroma to be slowly and controllably released into the atmosphere each time the package is opened and for multiple open/close cycles for an extended period of time.
  • a suitable solid or semi-solid matrix formed into a desired shape (hereinafter "article') and attached to the package (such as coffee package), internally or externally, in such a way that allows rich aroma to be slowly and controllably released into the atmosphere each time the package is opened and for multiple open/close cycles for an extended period of time.
  • the invention is useful for tea, dried foods such as biscuits, cookies, cakes, other bulked goods, candies and other sweets such as a bars (chocolate or cereal bars) ,cereals, dairy goods such as flavored cheeses and yogurts, honey, jam, beverages (including juices and soft drinks, cooled salads, chewing gum, frozen goods as well as nonfood , aroma emitting products such as laundry detergents, shampoos and conditioners, cigarettes an the like.
  • aroma fractions are mixed with a solid or semi- solid matrix, and are entrapped, encapsulated impregnated or embedded in the matrix and the resultant aroma-containing matrix is then applied, directly or indirectly, to the inner side surface or to the inside of the cover of the package.
  • the aroma containing matrix may be applied to the outside of the package as well.
  • the method of the present invention is based on mixing, dissolving, encapsulating entrapping or embedding of aroma fractions in a solid or semi-solid matrix, such as a paraffin wax or beeswax. , beide , and , etc.
  • the method does not require any solvents, and thus the need to evaporate a solvent in order to obtain a matrix is avoided.
  • Such a matrix composition could also be obtained by using UV cross- linkable monomers and oligomers, with suitable photo-initiators, which becomes solid after the exposure to UV light.
  • the matrix may also be obtained by heating using heat cross-linkable monomers and oligomers which becomes solid upon heating in the presence of thermal initiators.
  • the process is as follows: The wax is melted, after which the aroma fractions are added and mixed until a solution or emulsion is formed while the wax is in its liquid state, above its melting point.
  • This aroma-wax mixture is poured into a mold to form a specific shape which is subsequently attached to the inner surface of the package, for example, by gluing, sticking, heat- attaching or the like.
  • the aroma-wax mixture may be directly applied to the package, for example in a specially constructed recess and left to harden onto an inside wall of the coffee package or its cover. Upon cooling, the wax immediately becomes a solid patch or piece that contains the aroma fractions.
  • the aroma matrix is applied to the package in such a way that it is not in contact with the product packed in the package.
  • This is preferably achieved by enclosing the matrix within a permeable membrane that on the one hand prevents the matrix from contacting the packed product (such as the food product e.g. coffee) and on the other hand allows volatile fractions from the aroma fraction to eggers into the atmosphere such as the head space.
  • This permeable membrane is preferably in the form of a perforated sheet.
  • the permeable membrane has another function in concealing the presence of the matrix from the consumer.
  • the perforated membrane, covering the matrix is typically integral, in its appearance and construct, with the package mner-lining such as the inner lining of the lid of a jar of coffee for aesthetic and practical purposes.
  • the aroma- containing matrix is typically enclosed by two layers: an inner layer (in direct contact with the matrix) which serves as a permeable membrane that isolated the matrix from the product while allowing volatile aroma fractions to escape into the headspace( as well as serving for concealing for the matrix); and a second, outer, impermeable layer that is a tearble seal which is broken the first time the package is opened.
  • the aroma-containing matrix may be applied to an empty container, and the aroma impact will still be achieved each time the container is opened. This effect lasts for a long period of time and many opening/closing cycles. The same is true when the aroma matrix is applied to ajar containing soluble coffee product.
  • aroma fraction refers to any substance, liquid, solid particles , or micro-particles which are capable of producing volatile molecules which produce a smell sensation .
  • aroma fractions are aroma emitting liquids such as oil, herbal extracts, perfumes, synthetic aroma substances and the like.
  • package in the context of the present invention concerns any device or article used to enclose a consumer product and may be a jar, a bottle, a container, a can, a cigarette package) box, a package (such as for gum and, a bag etc.
  • the package may be from any material used in the art such as glass, plastic, cardboard, laminated paper, polymeric sheets etc.
  • solids or semi-solids refer to substances which arc solid or semi- solid in room temperature.
  • the solid or semi-solid may be formulated as a patch, an insert, a layer, or in the form of a film.
  • slow release in the context of the present invention refers to a rate of release of volatile aroma fraction from the aroma-containing matrix that is substantially slower that the rate of release of volatile aroma fraction from the aroma liquid, aroma particles, micro-particles etc.
  • the aroma fractions which are volatile, evaporate slowly from the matrix into the package head space. This process continues until equilibrium is achieved at the partial pressure of each aroma fraction, at which point release of aroma from the solid or semi-solid matrix is stopped.
  • the aroma that fills the package space escapes into the atmosphere upon opening the package, delivering a strong aroma impact to the consumer.
  • release of aroma from the solid or semi-solid matrix is renewed until equilibrium is again reached. This process repeats itself for multiple opening/closing cycles of the package.
  • the present invention is suitable for any volume of containers.
  • the amount of aroma impact for a specific size container is controlled by selecting the aroma matrix dimensions and/or by controlling the ratio of aroma to matrix solids or by controlling the size or shape of the surface area of the matrix
  • the matrix solid or semi-solid are to serve as a carrier that slowly releases the aroma
  • the matrix-containg aroma should be composed of the matrix and not of the aroma containing fraction.
  • the aroma containing fraction should be no more than 25% w/w of the aroma-containing matrix, preferably no more than 20%, more preferably no more than 15%, most preferably no more than 10% w/w of the aroma containing matrix, so that the effect is of slow controlled release.
  • the nature of the aroma released from the mafrix is further controlled by selecting the aroma source and/or its composition, as well as by selection of the appropriate mafrix.
  • the matrix may contain various additives, such as surfactants, adhesion promoters, antioxidants and thickening agents.
  • the additives are antioxidants which are especially crucial where the aroma- containing material is oxidation sensitive, such as in the case of coffee aroma. All additional fractions are preferably suitable to be in direct contact with food, in cases where the packaged product is edible.
  • the matrix may be formed from a solution containing components which will cause conversion of liquid into solid, by a chemical reaction, such as by polymerization.
  • a composition which can undergo polymerization reaction by irradiation, such as UV.
  • the solution or emulsion may be composed of monomers and oligomers having acrylic groups, and photo-initiators.
  • This matrix is mixed with the aroma fractions and is then applied the container, and solidified using UV irradiation, so that the aroma fractions are entrapped within the solid matrix.
  • the matrix includes monomers which undergo a radical polymerization reaction in the presence of suitable thermal initiators.
  • suitable thermal initiators include monomers which undergo a radical polymerization reaction in the presence of suitable thermal initiators.
  • the capability of the matrix to deliver a strong aroma impact depends on various preparation parameters and conditions that can be controlled. Such parameters are the aroma / matrix ratio, the type of the matrix used (which determines the diffusion of the aroma fractions out of the matrix), the degree of crystallinity and/or cross-linking of the matrix (where applicable), the ratio between surface area and volume of the matrix, the overall dimensions, the volatility of the aroma fraction, etc .All the above parameters should be chosen so that the release of the aroma fraction from the matrix is slow and controlled lasting for a plurality of open/close cycles.
  • the aroma fractions are present within the matrix in the form of a solution, or in the form of emulsion droplets, in case the liquid aroma fractions and the fractions of the matrix are not miscible in each other.
  • the aroma fractions may be present within the matrix in the form of particles, such as core shell microcapsules (the core is the aroma fractions) or micro-particles (porous particles containing the liquid aroma or aroma fractions in the voids).
  • the particles are dispersed within the matrix, and provide the desired aroma impact due to the release of the aroma from the matrix.
  • Another aspect of the invention is that after the matrix is attached to the container wall or cover, in its solid form, it can be further coated or sealed with an additional layer, thereby decreasing the evaporation of the aroma, or yielding a system in which the aroma release starts only after appropriate triggering which is the opening of the package and breaking of the seal.
  • Only the first opening of the package for example, by unscrewing a lid, tearing open a flap (as in boxed detergents), tearing open a tear in a tearble sheet (such as the one used to enclose snacks) etc. breaks said tearable seal and enables the matrix to come into contact with the head space and release the volatile aroma fractions into the head space.
  • the matrix is isolated from the packed product, even after the breakage of the tearble seal by a perforated membrane that prevents direct contact of the matrix with the packaged product (such as the food) and further serves to conceal the presence of the matrix from the consumer.
  • the matrix can be applied in such a way that unique forms can be obtained.
  • the solid matrix can be formed in the shape of a company logo.
  • the matrix can be useful for products other then coffee, for example, in packages containing 5 to 100% juices of all kind, jam cans of all kind, cakes, cookies, baked goods, chewing gum, candies, chocolate, snacks, frozen goods and all products for which aroma is significant to consumer appeal, such as detergents, soaps, shampoos, cigarettes, etc.
  • solid, or semi-solid matrix can be applied on the external part of containers, yielding slow, controlled release of the aroma, in the vicinity of the product for example in the shelf of the store where it is displayed, so as to attract potential consumers to purchase the packaged goods.
  • the matrix may be directly applied to the required surface by various methods and equipment, such as a syringe-like dispenser, spray coating, printing (such as hot melt inkjet printer), spin coating, brush painting, etc.
  • the matrix can be applied in an indirect manner to the package, by first molding the solid mafrix into a piece having any suitable shape or form and then attaching the piece to the package, by any means known in the art such as gluing, heat attaching, placing the molded matrix in the package using suitably fashioned grippers and the like.
  • the matrix is attached to the package it is further enclosed within an impermeable tearable seal which is broken the first time the package is opened.
  • the article is enclosed first within an inner permeable membrane, enabling transfer of the volatile aroma fractions while isolating the mafrix from the product, and than by the impermeable outer tearable seal, that is broken the first time the package is opened.
  • the present invention also relates to an article for providing a high aroma impact when opening a package, for multiple open close cycles of said package, comprising at least one aroma fraction dispersed in a suitable solid or semi-solid matrix, which may be in a heterogeneous or homogenous form, wherein said article is adapted for being attached to said package.
  • the matrix may be, for example, a paraffin wax, beeswax, a monomer/ oligomer formulation capable of undergoing polymerization by ultraviolet light, or a monomer capable of undergoing radical polymerization in the presence of a thermal initiator.
  • the matrix may be chosen from caranuba wax, glyceride monostearate, cetyl alcohol, candellila wax, stearic acid and combinations thereof.
  • the matrix may be paraffin wax and oil or paraffin wax and sorbitan monooleate.
  • the article may be molded to have any desired shape and form.
  • the article is in the form of a sticker that can be adhered easily to the package. It is again appreciated that the article can be useful for any type of package, and is not useful only for coffee packages.
  • the article may be applied to a chewing gum package, a candy, package, ajar of jam or honey , a snack package, a package of chocolate, a bar of chocolate or cereals ,a package of baked goods, a container of juice, , a jar of diary goods, a bottle of drinks, a box of cereals, a container of cooled salads, a box of detergent a bar of soap, a container of shampoo, a box of cigarettes, etc.
  • the article may releases its aroma only upon appropriate triggering of the package, such as, for example, the removal of a seal, opening of a lid, etc and in general by the first opening of the package.
  • the present invention concerns a package for packaged goods, having a high aroma impact lasting for multiple open/close cycles of the package, having , on at least one of its surfaces, a solid or semi-solid matrix, the matrix comprising at least one aroma fraction dispersed, entrapped, encapsulated or embedded therein.
  • the package further comprising a tearble seal which is impermeable to volatile aroma fractions, said seal isolating the aroma -containing matrix from the ambient atmosphere, said tearble seal adapted to being broken upon first opening of the package or first uncovering of the aroma-containing matrix.
  • a tearble seal which is impermeable to volatile aroma fractions, said seal isolating the aroma -containing matrix from the ambient atmosphere, said tearble seal adapted to being broken upon first opening of the package or first uncovering of the aroma-containing matrix.
  • the package further comprises a permeable membrane, inter-disposed between the aroma containing matrix and the impermeable seal, said permeable membrane being adapted, after breakage of the outer tearable seal, to enable transfer of volatile aroma fraction from the matrix to the ambient atmosphere while isolating the matrix from the packaged good. Still most preferably the permeable membrane conceals the matrix from the consumer.
  • Fig 1 shows a schematic representation of a coffee jar comprising an aroma- containing matrix, sealed by an impermeable seal before the first opening of the package.
  • Fig 2 shows a schematic representation of the coffee jar of Fig. 1, after the first opening, wherein the tearable seal was broken and removed.
  • Fig 3 shows a side view of the aroma-containing matrix patch, and the seals and perforated membranes enclosing the patch.
  • this invention focuses specifically on coffee products for which enhanced aroma impact is obtained, we will describe here some issues related to coffee chemistry and aroma. However, this invention and its described methods and uses hold for all types of aroma compositions that can be collected, concentrated and added to a matrix and then applied on any part of a package that is designed to hold any type of product, naturally occurring manufactured or produced..
  • Coffee aroma is one of the more complicated organic mixtures with more then 1,000 fractions already known.
  • the aroma is one of the most important attributes contributing to coffee organoleptic characteristics.
  • the aroma in coffee is responsible for all flavor attributes other than the mouth-sensing attributes (sweet, salt, bitter, and sour taste), which are perceived by the tongue. Even instant coffee has the fractions responsible for stimulation of our taste buds. Therefore, lack of most of the aromatic volatile compounds causes a dramatic decrease in the overall quality of coffee as related to flavor impact.
  • Aroma is perceived by two different mechanisms. It can either be sensed nasally, via smelling the coffee, or retronasally. Retronasal perception occurs when the coffee is either present in the mouth or has been swallowed and aromatic volatile compounds drift upward into the nasal passage.
  • the aroma sensation of an organic compound depends on its chemical structure, concentration and threshold level, as related to a specific receptor site. It is also very much dependent upon interactions among the various fractions in the mixture and with the olfactory epithelium. It is probable that a relatively small group of compounds that share both a high concentration and a low odor threshold make up the unique fragrance of coffee aroma.
  • Coffee aromatics are developed during the roasting process.
  • the chemical composition of the aroma mixture is highly dependent on the green bean blend and roasting profile (time and temperature).
  • Most of the organics that constitute coffee aroma are highly volatile, heat labile and very sensitive to oxygen exposure. Exposing coffee aroma to heat and/or oxygen result in chemical degradation and development of undesirable notes. As a result, the products deteriorate organoleptically and produce unpleasant odors.
  • the furans are found to be the most predominant group of compounds amongst the coffee aromatics. They typically have caramel-like odors since they result from the pyrolysis of sugars. The furans produce key aroma notes when secondary reactions take place with sulfur containing compounds.
  • the pyrazines are the second most abundant class of compounds and contribute to the roasted, walnut, cereal, cracker, or toast-like flavors in coffee. Along with thiazoles, the pyrazines have the lowest odor threshold and therefore significantly contribute to the coffee aroma.
  • the pyrroles are responsible for some of the sweet, caramel-like, and mushroom-like aromas in coffee.
  • the thiophens on the other hand, are known to have a meaty aroma and are thought to be produced from Maillard reactions between sulfur containing amino acids and sugars.
  • Thiazoles have a smaller presence in the overall aroma and are said to be formed via sugar degradation.
  • Fig 1 shows a schematic representation of a coffee jar (10), having a lid (11).
  • Lid 11 has attached, to its inner wall, an aroma-containing matrix in the shaped of a "sticker” or aroma-releasing source (12).
  • the aroma-releasing source is isolated from the coffee bulk (13) by two layers: an outer layer (14) made of an impermeable materials such as aluminum foil and a permeable membrane (15) made of a perforated membrane, such as perforated paper membrane through which the volatile aroma fractions can pass while the aroma -releasing source (12) is isolated from the coffee bulk (13).
  • Fig.l shows the jar before the first opening, for example after production and during the shipping and storing period.
  • impermeable seal (14) is intact thus blocking loss of aroma fraction to the headspace (17) and minunizing exposure of the patch to the atmosphere, thereby mmimizing oxidation of the sensitive aroma fractions.
  • Seal (14) is glued to the opening of the coffee jar, so that when the consumer peels the seal (14) in order to expose the coffee bulk, he in fact also separates seal (14) from permeable membrane (15) thus allowing the volatile aroma fraction to egress into head space (17).
  • Fig. 2 shows the coffee jar after the first opening where the impermeable seal is completely peeled so that the aroma-releasing source (12) is only covered by the permeable layer (15) so that volatile aroma fraction can egress , as indicated by the arrows in the figure, into head space (17) while the patch itself is isolated from the coffee bulk by the membrane .
  • membrane (15) completely covers the recess wherein aroma releasing source (12) is present,-thus concealing the aroma releasing source from the consumer who merely sees a continuous inner surface of lid (11).
  • Fig 3 shows the detailed structure of the aroma releasing source, and its adjacent region forming together an aroma-releasing assembly.
  • a support (18) made of a rigid or semi-rigid material such as paper or polymeric material with a recess (19) in its center.
  • Support (18) as well as recess (19) is coated with a layer (20) that comers in contact with the aroma containing matrix.
  • the layer (20) is typically of impermeable material to prevent diffusion of the aroma fraction there-through. . If for example the aroma containing mafrix is beeswax impregnated with coffee fraction, the liquid wax is injected into the coated recess and left to harden thus forming the aroma releasing source (12).
  • Porous layer (15) made of paper or polymeric is then glued on to of the coating (20) covering support layer (19) and finally tearble seal (14) is glued on top of layer (15) as well as covering the opening of the coffee jar.
  • the aroma-releasing assembly shown in this Fig. may be an integral part of the lid, or may be added to the lid in a subsequent stage. The assembly is then placed on ajar such as a coffee jar of Fig. 1 so that seal (14) is glued to the jar's opening. When the consumer peels seal (14) from the opening of the coffee jar, he in fact also exposes membrane (15) enabling release of the volatile coffee fraction and producing an aroma impact
  • caffeine aroma may include coffee oil, liquid extracted from coffee and gaseous fractions of aroma.
  • Example 1 Paraffin wax matrix A paraffin wax, having a melting point of 55-65°C, was melted. To the melt, 10% wt of coffee aroma was added while stirring. The melt became a clear solution. One gram of the solution was applied onto the inner part of a coffee container cover in a form of a flat disc and allowed to solidify for three minutes at room temperature. An empty coffee container was closed using this cover, and stored for three days. After three days, the cover was opened, and a very high impact of coffee aroma was obtained. The container was then stored again and opened once a day for 10 successive days. Each time the aroma impact was very strong. The same process was repeated with a coffee package containing soluble coffee. Each time the package was opened a strong aroma impact was felt. The burst of aroma was noticed after several opening and closing cycles and for extended period of time.
  • Example 2 Paraffin wax matrix with antioxidants in the form of a 'sticker"
  • One gram of the resultant solution was applied onto an adhesive tape ("sticker"), and allowed to solidify for five minutes. The resulting "aroma sticker” was attached to the inside of a coffee package cover and then placed on an empty package.
  • a UV cross-linkable formulation was formed, in which 10% of aroma, present in coffee oil (obtained from coffee beans by a propriety process) was added.
  • the liquid formulation, comprising the polymerizable monomers was applied onto a sticker or directly onto the internal part of coffee container cover, and then was exposed to UV radiation (about 800 mj/cm2), for a very short period of time, until the monomer-containing liquid become polymerized yielding a solid film.
  • the resultant film was capable of yielding a prolonged release of aroma, and also aroma impact, when placed in a coffee container.
  • the UV cross-linkable formulations are similar to those described in the field of coating and printing.
  • the fractions are selected in such a way so as to lead to a suitable cross linking degree (which effects the diffusion of the aroma fractions), fast curing, and good adhesion to the coffee container cover, walls or stickers.
  • a heat curable formulation was formed, in which 10 % of coffee aroma was added.
  • the liquid formulation was applied onto a sticker, and then was heated for a very short period of time, until the liquid became solid , due to the polymerization reaction..
  • This film was capable of yielding a prolonged release of aroma, and also aroma impact, if placed in a coffee container.
  • the heat curable formulation is selected from known polymers which can be used for packaging. Examples for heat curable formulations are: styrene mixed with lauroyl peroxide, methyl metacrylate mixed with lauroyl peroxide.
  • the thermal initiator can be selected according its temperature of action, in order to keep the liquid formulation with the aroma molecules at low temperature as possible.
  • the heat curable liquid may contain in addition also antioxidants, adhesion promoters, surfactants , polymers and oligomers.

Abstract

The invention concerns a method for providing a lasting aroma-impact of packaged goods which is sustained even after multiple open and closing cycles, by attaching to the package a solid or semi-solid matrix having the aroma fraction dispersed, entrapped, encapsulated or embedded in the matrix. The matrix in accordance with the invention is adapted to controlled ,slow release of the aroma fraction, e.g. a coffee aroma fraction.

Description

MATRIX WITH AROMA FOR MULTIPLE OPENINGS OF PACKAGE
FIELD OF THE INVENTION
The present invention relates generally to the field of aroma chemistry aroma packaging and concerns a method, article and package in said field.
BACKGROUND OF THE INVENTION Aside from having a very stimulating effect, a freshly prepared coffee brew is appreciated for the pleasant overall flavor and aroma that it imparts. These qualities are responsible for the aesthetic value and large consumer appeal that coffee has. The flavor and fragrance qualities of coffee are greatly dependent on the volatile and semi-volatile compounds contained both in the coffee bulk and in the headspace above it. There are two main categories of coffee products: roast and ground ("R&G") coffee, and soluble coffee. Each has different characteristics and aroma and flavor profiles.
Fresh roast and ground (R&G) coffee products contain substantial amounts of aroma fractions that provide pleasant and stimulating aroma characteristics. When a package containing fresh R&G coffee is initially opened, fresh coffee notes burst into the air, delivering a satisfying and pleasant aroma sensation, commonly referred to as "jar aroma impact". However, the aroma impact dwindles in intensity with time and frequency of opening and closing of the package. This is due to loss of aroma and/or aroma degradation and modification. Soluble coffee, on the other hand, contains very little structural aroma fractions and thus has a very weak, and at times undistinguished, jar aroma impact. This is primarily due to the method through which soluble coffee is produced, which results in the loss of volatile aroma fractions, and to the fact that soluble coffee particles have low aroma retention capabilities. This is true for all soluble coffee products - powder, agglomerated, and freeze dried - which, when compared to fresh R&G coffee, have very little volatile coffee aroma fractions, the small fraction that is mostly responsible for the fresh aroma impact bursting out of a package each time it is opened.
There are several known ways to improve jar aroma in soluble coffee products:
One known way is by the addition of freshly squeezed coffee oil to the soluble coffee before, during, or after filling of the coffee package.
Another way is to add coffee oil that has enhanced aroma characteristics, achieved by adding coffee aroma collected elsewhere during the coffee processing. A package containing coffee aromatized with such oils delivers an enhanced and improved aroma impact. Another way is to add an aromatized solution prior to drying of the soluble coffee solution and to control the drying process conditions in order to achieve optimal retention of coffee aroma in the dried product.
All of the aforementioned methods are used in industry but with minimal success at achieving a rich and lasting jar aroma impact each time a coffee package is opened. Among the reasons for the low aroma impact delivered by these methods may be the low amount/low concentration of aroma added with the oil. Another reason is the fact that the aroma added is not encapsulated and, as soon as the package is opened for the first time, is free to escape to the atmosphere, thus delivering only a weak and short-lived aroma impact that usually disappears completely after one or two open/close cycles.
From a technological point of view, the addition of coffee aroma solution to soluble coffee is a complicated process that requires specialized equipment for enabling the accurate and reproducible delivery of a very low amount of aromatized material at a very high rate. Additional problems with the methods described above are the possibility for chemical deterioration of the aroma fractions, which are not protected from oxygen and/or humidity. Most often the aroma fractions undergo chemical degradation, which imparts different undesirable characteristics to the soluble coffee. In addition, producing the oil, which serves as a carrier for the aroma, is expensive and requires tailoring the production conditions to each product while the contribution to the overall aroma impact is not very significant.
A different approach was suggested by Sanders et al, US Patent 5,688,545, in which the liquid aroma fractions were poured into a separate cell, made of a plastic mold, having a small hole in the cell, which allows for the flow of volatile fractions towards the coffee powder. As described in Sanders patent, the "coffee pack comprises a shell that forms separate coffee and aroma compartments with a small communicating hole or channel between the compartments. A quantity of a particulate coffee product, preferably soluble coffee, is located in the coffee compartment, and a quantity of a coffee aroma liquid containing aromatic volatiles, preferably coffee oil, is disposed in the aroma compartment. The communicating hole or channel between the compartments allows the aromatic volatiles to pass from the aroma compartment to the coffee compartment, without allowing any mixing, or at least any substantial mixing, in the coffee compartment between the coffee product and the coffee aroma liquid".
Obviously, the manipulation of the cells (containing the holes) with very small volumes of the aroma fractions is difficult, and requires special equipment. Thus, a drawback of the Sander's invention is that it is appropriate for only small amounts of coffee, most often suitable for one serving only. As described in the patent, "The pack is especially well suited as a sample pack holding a comparatively small amount of coffee product, such as 2-10 grams, which is normally sufficient for one to four servings".
It is clear that there is a need for a method by which a strong and rich aroma impact can be achieved that is released into the air each and every time that a given coffee package is opened. This will provide the consumer with a pleasant and satisfying aroma sensation, experienced not only the first few times a package is opened, but until the coffee contents are used up. It will be appreciated that the method of the present invention is simple to implement, and does not require expensive equipment. The compositions and articles produced using the method of the present invention provide a lasting aroma impact for the coffee packages in which they are used. Furthermore, the method of the present invention can be readily adapted for use with other food or non-food packaged items that impart a smell when their package is opened. These and other advantages of the present invention will become more readily understood from the summary of the invention and from the detailed description of the invention that follow.
SUMMARY OF THE INVENTION The present method provides a simple method for achieving a high aroma impact for a prolonged period of time and for multiple opening/closing cycles of a package.
By one aspect, the present invention concerns a method by which aroma fractions are entrapped, encapsulated impregnated or embedded and protected from chemical degradation, in a suitable solid or semi-solid matrix that is attached to at least one surface package (such as' coffee package). The aroma fractions entrapped encapsulated impregnated or embedded in the matrix are slowly released into the atmosphere (for example the headspace) in a controlled manner in such a way that allows a fresh aroma smell to be released into the atmosphere, being its adjacent environment, each time the package is opened, for prolonged periods of time. The solid or semi-solid matrix may be attached to the exterior, or more preferably, to the interior of the surface of the package.
Most preferably the aroma-containing matrix is initially isolated from the atmosphere by a tearable seal that is impermeable to volatile aroma fractions which is broken when the package is opened for the first time. This seal prevents release of the aroma during the periods of storage and shipping (prolonging its effective, aroma-emitting, period) and further serves to protect the sensitive aroma fraction from contact with the atmosphere thus mmimizing undesired affects of moisture and oxidation on the aroma fraction. The present invention further describes a method in which aroma is entrapped, encapsulated impregnated or embedded and protected from chemical degradation in a suitable solid or semi-solid matrix, formed into a desired shape (hereinafter "article') and attached to the package (such as coffee package), internally or externally, in such a way that allows rich aroma to be slowly and controllably released into the atmosphere each time the package is opened and for multiple open/close cycles for an extended period of time.
It is appreciated that the invention described is applicable to any and all products that emit aroma and would benefit from an improved aroma impact. It should be noted that in describing the invention coffee is used as an example only, but any and all aroma mixtures can be treated in a similar way with modifications related only to the nature of the aroma fractions and/or the package at hand and/or the specific solid or semi-solid material chosen. For example, the invention is useful for tea, dried foods such as biscuits, cookies, cakes, other bulked goods, candies and other sweets such as a bars (chocolate or cereal bars) ,cereals, dairy goods such as flavored cheeses and yogurts, honey, jam, beverages (including juices and soft drinks, cooled salads, chewing gum, frozen goods as well as nonfood , aroma emitting products such as laundry detergents, shampoos and conditioners, cigarettes an the like. In the present invention, aroma fractions are mixed with a solid or semi- solid matrix, and are entrapped, encapsulated impregnated or embedded in the matrix and the resultant aroma-containing matrix is then applied, directly or indirectly, to the inner side surface or to the inside of the cover of the package. Alternatively, the aroma containing matrix may be applied to the outside of the package as well.
This may be achieved through the use of a matrix formed as a sticker, through direct application of the solid or semi-solid matrix to the package, or through other suitable methods known in the art. The method of the present invention is based on mixing, dissolving, encapsulating entrapping or embedding of aroma fractions in a solid or semi-solid matrix, such as a paraffin wax or beeswax. , „ ,„.,„ 004/034819
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The method does not require any solvents, and thus the need to evaporate a solvent in order to obtain a matrix is avoided.
Such a matrix composition could also be obtained by using UV cross- linkable monomers and oligomers, with suitable photo-initiators, which becomes solid after the exposure to UV light. The matrix may also be obtained by heating using heat cross-linkable monomers and oligomers which becomes solid upon heating in the presence of thermal initiators.
In the case where wax is used, the process is as follows: The wax is melted, after which the aroma fractions are added and mixed until a solution or emulsion is formed while the wax is in its liquid state, above its melting point. This aroma-wax mixture is poured into a mold to form a specific shape which is subsequently attached to the inner surface of the package, for example, by gluing, sticking, heat- attaching or the like.
Alternatively, the aroma-wax mixture may be directly applied to the package, for example in a specially constructed recess and left to harden onto an inside wall of the coffee package or its cover. Upon cooling, the wax immediately becomes a solid patch or piece that contains the aroma fractions.
The aroma matrix is applied to the package in such a way that it is not in contact with the product packed in the package. This is preferably achieved by enclosing the matrix within a permeable membrane that on the one hand prevents the matrix from contacting the packed product (such as the food product e.g. coffee) and on the other hand allows volatile fractions from the aroma fraction to eggers into the atmosphere such as the head space. This permeable membrane is preferably in the form of a perforated sheet. The permeable membrane has another function in concealing the presence of the matrix from the consumer. The perforated membrane, covering the matrix is typically integral, in its appearance and construct, with the package mner-lining such as the inner lining of the lid of a jar of coffee for aesthetic and practical purposes.
In accordance with a preferred embodiment of the invention the aroma- containing matrix is typically enclosed by two layers: an inner layer (in direct contact with the matrix) which serves as a permeable membrane that isolated the matrix from the product while allowing volatile aroma fractions to escape into the headspace( as well as serving for concealing for the matrix); and a second, outer, impermeable layer that is a tearble seal which is broken the first time the package is opened.
It is appreciated that the aroma-containing matrix may be applied to an empty container, and the aroma impact will still be achieved each time the container is opened. This effect lasts for a long period of time and many opening/closing cycles. The same is true when the aroma matrix is applied to ajar containing soluble coffee product.
The term "aroma fraction" refers to any substance, liquid, solid particles , or micro-particles which are capable of producing volatile molecules which produce a smell sensation . Typically the aroma fractions are aroma emitting liquids such as oil, herbal extracts, perfumes, synthetic aroma substances and the like.
The term "package" in the context of the present invention concerns any device or article used to enclose a consumer product and may be a jar, a bottle, a container, a can, a cigarette package) box, a package (such as for gum and, a bag etc. The package may be from any material used in the art such as glass, plastic, cardboard, laminated paper, polymeric sheets etc.
The term "solids or semi-solids" refer to substances which arc solid or semi- solid in room temperature. The solid or semi-solid may be formulated as a patch, an insert, a layer, or in the form of a film.
The term "slow release" in the context of the present invention refers to a rate of release of volatile aroma fraction from the aroma-containing matrix that is substantially slower that the rate of release of volatile aroma fraction from the aroma liquid, aroma particles, micro-particles etc.
In principle, the aroma fractions, which are volatile, evaporate slowly from the matrix into the package head space. This process continues until equilibrium is achieved at the partial pressure of each aroma fraction, at which point release of aroma from the solid or semi-solid matrix is stopped. The aroma that fills the package space escapes into the atmosphere upon opening the package, delivering a strong aroma impact to the consumer. After closing the package, release of aroma from the solid or semi-solid matrix is renewed until equilibrium is again reached. This process repeats itself for multiple opening/closing cycles of the package.
It is appreciated that the present invention is suitable for any volume of containers. The amount of aroma impact for a specific size container is controlled by selecting the aroma matrix dimensions and/or by controlling the ratio of aroma to matrix solids or by controlling the size or shape of the surface area of the matrix As the matrix solid or semi-solid are to serve as a carrier that slowly releases the aroma most of the matrix-containg aroma should be composed of the matrix and not of the aroma containing fraction. Typically the aroma containing fraction should be no more than 25% w/w of the aroma-containing matrix, preferably no more than 20%, more preferably no more than 15%, most preferably no more than 10% w/w of the aroma containing matrix, so that the effect is of slow controlled release.
The nature of the aroma released from the mafrix is further controlled by selecting the aroma source and/or its composition, as well as by selection of the appropriate mafrix. It should be emphasized that the matrix may contain various additives, such as surfactants, adhesion promoters, antioxidants and thickening agents. Preferably the additives are antioxidants which are especially crucial where the aroma- containing material is oxidation sensitive, such as in the case of coffee aroma. All additional fractions are preferably suitable to be in direct contact with food, in cases where the packaged product is edible.
Since it is preferable to form the matrix without using an evaporation process (which could lead to evaporation of aroma fractions), it is possible to obtain a matrix other then the wax described above. For example, the matrix may be formed from a solution containing components which will cause conversion of liquid into solid, by a chemical reaction, such as by polymerization. The same phenomena can take place, for example, by using a composition, which can undergo polymerization reaction by irradiation, such as UV. In such a case, the solution or emulsion may be composed of monomers and oligomers having acrylic groups, and photo-initiators. This matrix is mixed with the aroma fractions and is then applied the container, and solidified using UV irradiation, so that the aroma fractions are entrapped within the solid matrix.
Another method for obtaining a solid matrix is by polymerization via heating. In this case, the matrix includes monomers which undergo a radical polymerization reaction in the presence of suitable thermal initiators. It is appreciated that the capability of the matrix to deliver a strong aroma impact depends on various preparation parameters and conditions that can be controlled. Such parameters are the aroma / matrix ratio, the type of the matrix used (which determines the diffusion of the aroma fractions out of the matrix), the degree of crystallinity and/or cross-linking of the matrix (where applicable), the ratio between surface area and volume of the matrix, the overall dimensions, the volatility of the aroma fraction, etc .All the above parameters should be chosen so that the release of the aroma fraction from the matrix is slow and controlled lasting for a plurality of open/close cycles.
Preferably, the aroma fractions are present within the matrix in the form of a solution, or in the form of emulsion droplets, in case the liquid aroma fractions and the fractions of the matrix are not miscible in each other.
In addition, the aroma fractions may be present within the matrix in the form of particles, such as core shell microcapsules (the core is the aroma fractions) or micro-particles (porous particles containing the liquid aroma or aroma fractions in the voids). Thus, the particles are dispersed within the matrix, and provide the desired aroma impact due to the release of the aroma from the matrix.
Another aspect of the invention is that after the matrix is attached to the container wall or cover, in its solid form, it can be further coated or sealed with an additional layer, thereby decreasing the evaporation of the aroma, or yielding a system in which the aroma release starts only after appropriate triggering which is the opening of the package and breaking of the seal. Only the first opening of the package, for example, by unscrewing a lid, tearing open a flap (as in boxed detergents), tearing open a tear in a tearble sheet (such as the one used to enclose snacks) etc. breaks said tearable seal and enables the matrix to come into contact with the head space and release the volatile aroma fractions into the head space. As indicated above preferably the matrix is isolated from the packed product, even after the breakage of the tearble seal by a perforated membrane that prevents direct contact of the matrix with the packaged product (such as the food) and further serves to conceal the presence of the matrix from the consumer. Yet another aspect of the invention is that the matrix can be applied in such a way that unique forms can be obtained. For example, the solid matrix can be formed in the shape of a company logo.
Yet another aspect of the invention is that the matrix can be useful for products other then coffee, for example, in packages containing 5 to 100% juices of all kind, jam cans of all kind, cakes, cookies, baked goods, chewing gum, candies, chocolate, snacks, frozen goods and all products for which aroma is significant to consumer appeal, such as detergents, soaps, shampoos, cigarettes, etc.
Yet another aspect of the invention is that the solid, or semi-solid matrix can be applied on the external part of containers, yielding slow, controlled release of the aroma, in the vicinity of the product for example in the shelf of the store where it is displayed, so as to attract potential consumers to purchase the packaged goods.
It should also be noted that the matrix may be directly applied to the required surface by various methods and equipment, such as a syringe-like dispenser, spray coating, printing (such as hot melt inkjet printer), spin coating, brush painting, etc. Alternatively, the matrix can be applied in an indirect manner to the package, by first molding the solid mafrix into a piece having any suitable shape or form and then attaching the piece to the package, by any means known in the art such as gluing, heat attaching, placing the molded matrix in the package using suitably fashioned grippers and the like. Preferably after the matrix is attached to the package it is further enclosed within an impermeable tearable seal which is broken the first time the package is opened. Most preferably the article is enclosed first within an inner permeable membrane, enabling transfer of the volatile aroma fractions while isolating the mafrix from the product, and than by the impermeable outer tearable seal, that is broken the first time the package is opened. The present invention also relates to an article for providing a high aroma impact when opening a package, for multiple open close cycles of said package, comprising at least one aroma fraction dispersed in a suitable solid or semi-solid matrix, which may be in a heterogeneous or homogenous form, wherein said article is adapted for being attached to said package. The matrix may be, for example, a paraffin wax, beeswax, a monomer/ oligomer formulation capable of undergoing polymerization by ultraviolet light, or a monomer capable of undergoing radical polymerization in the presence of a thermal initiator. Furthermore, the matrix may be chosen from caranuba wax, glyceride monostearate, cetyl alcohol, candellila wax, stearic acid and combinations thereof. Additionally, the matrix may be paraffin wax and oil or paraffin wax and sorbitan monooleate.
The article may be molded to have any desired shape and form. In some embodiments, the article is in the form of a sticker that can be adhered easily to the package. It is again appreciated that the article can be useful for any type of package, and is not useful only for coffee packages. The article may be applied to a chewing gum package, a candy, package, ajar of jam or honey , a snack package, a package of chocolate, a bar of chocolate or cereals ,a package of baked goods, a container of juice, , a jar of diary goods, a bottle of drinks, a box of cereals, a container of cooled salads, a box of detergent a bar of soap, a container of shampoo, a box of cigarettes, etc. Furthermore, in some preferred embodiments, the article may releases its aroma only upon appropriate triggering of the package, such as, for example, the removal of a seal, opening of a lid, etc and in general by the first opening of the package.
By a further embodiment the present invention concerns a package for packaged goods, having a high aroma impact lasting for multiple open/close cycles of the package, having , on at least one of its surfaces, a solid or semi-solid matrix, the matrix comprising at least one aroma fraction dispersed, entrapped, encapsulated or embedded therein.
Preferably the package further comprising a tearble seal which is impermeable to volatile aroma fractions, said seal isolating the aroma -containing matrix from the ambient atmosphere, said tearble seal adapted to being broken upon first opening of the package or first uncovering of the aroma-containing matrix.
Most preferably the package further comprises a permeable membrane, inter-disposed between the aroma containing matrix and the impermeable seal, said permeable membrane being adapted, after breakage of the outer tearable seal, to enable transfer of volatile aroma fraction from the matrix to the ambient atmosphere while isolating the matrix from the packaged good. Still most preferably the permeable membrane conceals the matrix from the consumer.
BRIEF DESCRTPTIONOF THE DRAWINGS
Fig 1 shows a schematic representation of a coffee jar comprising an aroma- containing matrix, sealed by an impermeable seal before the first opening of the package. Fig 2 shows a schematic representation of the coffee jar of Fig. 1, after the first opening, wherein the tearable seal was broken and removed. Fig 3 shows a side view of the aroma-containing matrix patch, and the seals and perforated membranes enclosing the patch. DETAILED DESCRIPTION OF THE INVENTION
Coffee Aroma:
Since this invention focuses specifically on coffee products for which enhanced aroma impact is obtained, we will describe here some issues related to coffee chemistry and aroma. However, this invention and its described methods and uses hold for all types of aroma compositions that can be collected, concentrated and added to a matrix and then applied on any part of a package that is designed to hold any type of product, naturally occurring manufactured or produced..
Coffee aroma is one of the more complicated organic mixtures with more then 1,000 fractions already known. The aroma is one of the most important attributes contributing to coffee organoleptic characteristics.
The aroma in coffee is responsible for all flavor attributes other than the mouth-sensing attributes (sweet, salt, bitter, and sour taste), which are perceived by the tongue. Even instant coffee has the fractions responsible for stimulation of our taste buds. Therefore, lack of most of the aromatic volatile compounds causes a dramatic decrease in the overall quality of coffee as related to flavor impact.
Aroma is perceived by two different mechanisms. It can either be sensed nasally, via smelling the coffee, or retronasally. Retronasal perception occurs when the coffee is either present in the mouth or has been swallowed and aromatic volatile compounds drift upward into the nasal passage.
The aroma sensation of an organic compound depends on its chemical structure, concentration and threshold level, as related to a specific receptor site. It is also very much dependent upon interactions among the various fractions in the mixture and with the olfactory epithelium. It is probable that a relatively small group of compounds that share both a high concentration and a low odor threshold make up the unique fragrance of coffee aroma.
Coffee aromatics are developed during the roasting process. The chemical composition of the aroma mixture is highly dependent on the green bean blend and roasting profile (time and temperature). Most of the organics that constitute coffee aroma are highly volatile, heat labile and very sensitive to oxygen exposure. Exposing coffee aroma to heat and/or oxygen result in chemical degradation and development of undesirable notes. As a result, the products deteriorate organoleptically and produce unpleasant odors.
There are several pathways by which coffee aroma develop during roasting:
1) Maillard or non-enzymatic browning reaction between nitrogen containing substances, amino acids, proteins, as well as trigonelline, serotonine, and carbohydrates, hydroxy-acids and phenols on the other.
2) Strecker degradation.
3) Degradation of individual amino acids, particularly, sulfur amino acids, hydroxy amino acids, and proline.
4) Degradation of trigonelline. 5) Degradation of sugar.
6) Degradation of phenolic acids, particularly the quinic acid moiety.
7) Minor lipid degradation.
8) Interaction between intermediate decomposition products.
Various research groups have identified 150 aliphatic compounds including
56 carbonyl compounds and 9 sulfur containing compounds; 20 alicyclic compounds, including 10 ketones; 60 aromatic benzenoid compounds, including 16 phenols; 300 heterocyclic compounds, including 74 furans, 10 hydrofurans, 37 pyrroles, 9 pyridines, 2 quinolines, 70 pyrazines, 10 quinoxalines, 3 indoles, 23 thiophens, 3 thiophenones, 28 thiazoles, and 28 oxazoles.
The furans are found to be the most predominant group of compounds amongst the coffee aromatics. They typically have caramel-like odors since they result from the pyrolysis of sugars. The furans produce key aroma notes when secondary reactions take place with sulfur containing compounds. The pyrazines are the second most abundant class of compounds and contribute to the roasted, walnut, cereal, cracker, or toast-like flavors in coffee. Along with thiazoles, the pyrazines have the lowest odor threshold and therefore significantly contribute to the coffee aroma. The pyrroles are responsible for some of the sweet, caramel-like, and mushroom-like aromas in coffee. The thiophens, on the other hand, are known to have a meaty aroma and are thought to be produced from Maillard reactions between sulfur containing amino acids and sugars.
Thiazoles have a smaller presence in the overall aroma and are said to be formed via sugar degradation.
Fig 1 shows a schematic representation of a coffee jar (10), having a lid (11). Lid 11 has attached, to its inner wall, an aroma-containing matrix in the shaped of a "sticker" or aroma-releasing source (12). The aroma-releasing source is isolated from the coffee bulk (13) by two layers: an outer layer (14) made of an impermeable materials such as aluminum foil and a permeable membrane (15) made of a perforated membrane, such as perforated paper membrane through which the volatile aroma fractions can pass while the aroma -releasing source (12) is isolated from the coffee bulk (13). Fig.l shows the jar before the first opening, for example after production and during the shipping and storing period. As can be seen impermeable seal (14) is intact thus blocking loss of aroma fraction to the headspace (17) and minunizing exposure of the patch to the atmosphere, thereby mmimizing oxidation of the sensitive aroma fractions. Seal (14) is glued to the opening of the coffee jar, so that when the consumer peels the seal (14) in order to expose the coffee bulk, he in fact also separates seal (14) from permeable membrane (15) thus allowing the volatile aroma fraction to egress into head space (17).
Fig. 2 shows the coffee jar after the first opening where the impermeable seal is completely peeled so that the aroma-releasing source (12) is only covered by the permeable layer (15) so that volatile aroma fraction can egress , as indicated by the arrows in the figure, into head space (17) while the patch itself is isolated from the coffee bulk by the membrane . As can be seen, membrane (15) completely covers the recess wherein aroma releasing source (12) is present,-thus concealing the aroma releasing source from the consumer who merely sees a continuous inner surface of lid (11). Fig 3 shows the detailed structure of the aroma releasing source, and its adjacent region forming together an aroma-releasing assembly. On the lid (11) is present a support (18) made of a rigid or semi-rigid material such as paper or polymeric material with a recess (19) in its center. Support (18) as well as recess (19) is coated with a layer (20) that comers in contact with the aroma containing matrix. The layer (20) is typically of impermeable material to prevent diffusion of the aroma fraction there-through. . If for example the aroma containing mafrix is beeswax impregnated with coffee fraction, the liquid wax is injected into the coated recess and left to harden thus forming the aroma releasing source (12). Porous layer (15) made of paper or polymeric is then glued on to of the coating (20) covering support layer (19) and finally tearble seal (14) is glued on top of layer (15) as well as covering the opening of the coffee jar. The aroma-releasing assembly shown in this Fig. may be an integral part of the lid, or may be added to the lid in a subsequent stage. The assembly is then placed on ajar such as a coffee jar of Fig. 1 so that seal (14) is glued to the jar's opening. When the consumer peels seal (14) from the opening of the coffee jar, he in fact also exposes membrane (15) enabling release of the volatile coffee fraction and producing an aroma impact
In the following the term "coffee aroma" may include coffee oil, liquid extracted from coffee and gaseous fractions of aroma.
The following examples are intended to present several preferred embodiments for a method for obtaining a strong, and lasting (through continues open/close cycles) aroma impact upon opening of a soluble coffee container. They are in no way meant to limit the scope of the invention, as set out in the claims.
Example 1: Paraffin wax matrix A paraffin wax, having a melting point of 55-65°C, was melted. To the melt, 10% wt of coffee aroma was added while stirring. The melt became a clear solution. One gram of the solution was applied onto the inner part of a coffee container cover in a form of a flat disc and allowed to solidify for three minutes at room temperature. An empty coffee container was closed using this cover, and stored for three days. After three days, the cover was opened, and a very high impact of coffee aroma was obtained. The container was then stored again and opened once a day for 10 successive days. Each time the aroma impact was very strong. The same process was repeated with a coffee package containing soluble coffee. Each time the package was opened a strong aroma impact was felt. The burst of aroma was noticed after several opening and closing cycles and for extended period of time.
Example 2: Paraffin wax matrix with antioxidants in the form of a 'sticker" A paraffin wax, having a melting point of 55-65°C, was melted, and then was mixed with 3%wt Span 80 (surfactant), and 0.5% BHA and 0.5% BHT (antioxidants), while kept above the melting point. Then, coffee aroma was added, yielding a 20%wt final concentration of the aroma fractions in the matrix while mixing. One gram of the resultant solution was applied onto an adhesive tape ("sticker"), and allowed to solidify for five minutes. The resulting "aroma sticker" was attached to the inside of a coffee package cover and then placed on an empty package. After three days, the package was opened and a very high impact of coffee aroma was obtained although no coffee was present in the container. The same process (storage for one day, followed by lid opening) was repeated 10 times, and at each time the aroma impact was very strong. The same process was repeated for a container containing instant coffee product. While opening the cover a very strong aroma impact was obtained. This effect was achieved for many opening and closing cycles over an extended period of time.
Similar processes were carried out with other materials which undergo phase change (solid liquid) upon heating, such as Carnauba wax, Span 60, Span 65, Tween 60 , glyceride monostearate, cetyl alcohol, beeswax, Candellila wax, stearic acid, and also rmxtures of such materials. In general, high aroma impact was obtained in all cases.
Example 3: UV-polymerizable matrix
A UV cross-linkable formulation was formed, in which 10% of aroma, present in coffee oil (obtained from coffee beans by a propriety process) was added. The liquid formulation, comprising the polymerizable monomers was applied onto a sticker or directly onto the internal part of coffee container cover, and then was exposed to UV radiation (about 800 mj/cm2), for a very short period of time, until the monomer-containing liquid become polymerized yielding a solid film. The resultant film was capable of yielding a prolonged release of aroma, and also aroma impact, when placed in a coffee container. The UV cross-linkable formulations are similar to those described in the field of coating and printing. For example: SR 238 28%, SR368 35%, SR 295 30% and (all monomers/oligomers from Sartomer) DAROCURE 1173 as the photoinitiator. The fractions are selected in such a way so as to lead to a suitable cross linking degree (which effects the diffusion of the aroma fractions), fast curing, and good adhesion to the coffee container cover, walls or stickers.
Example 4: heat polymerizable matrix
A heat curable formulation was formed, in which 10 % of coffee aroma was added. The liquid formulation was applied onto a sticker, and then was heated for a very short period of time, until the liquid became solid , due to the polymerization reaction.. This film was capable of yielding a prolonged release of aroma, and also aroma impact, if placed in a coffee container. The heat curable formulation is selected from known polymers which can be used for packaging. Examples for heat curable formulations are: styrene mixed with lauroyl peroxide, methyl metacrylate mixed with lauroyl peroxide. The thermal initiator can be selected according its temperature of action, in order to keep the liquid formulation with the aroma molecules at low temperature as possible. The heat curable liquid, may contain in addition also antioxidants, adhesion promoters, surfactants , polymers and oligomers.

Claims

CLAIMS:
1. A method for obtaining a high aroma impact lasting for multiple open/close cycles of a package, comprising: combining a solid or semi-solid matrix with at least one aroma fraction to obtain a matrix having the aroma fraction dispersed, entrapped, encapsulated or embedded therein, and applying said obtained mafrix to a package.
2. A method according to claim 1 wherein the matrix having the aroma fraction dispersed, entrapped encapsulated or embedded therein is adapted for slow-release of the aroma fraction into the ambient atmosphere.
3. A method according to claim 1, wherein the aroma fraction comprises a coffee aroma fraction.
4. A method according to claim 1, wherein the matrix comprises a paraffin wax.
5. A method according to claim 1 , wherein the matrix comprises beeswax.
6. A method according to claim 1, wherein the matrix comprises at least one monomer or oligomer capable of undergoing polymerization by ultraviolet light and a suitable photoinitiator.
7. A method according to claim 1, wherein the matrix comprises at least one monomer capable of undergoing radical polymerization in the presence of a thermal initiator.
8. A method according to claim 1, wherein, the mafrix is selected from the group consisting of caranuba wax, glyceride monostearate, cetyl alcohol, candellila wax, stearic acid and a combination of at least two of the above.
9. A method according to claim 1, further comprising adding to the solid or semi-solid mafrix at least one of the group consisting of surfactants, adhesion promoters, antioxidants, thickening agents or a combination of at least two of the above.
10. A method according to claim 9 comprising adding to the solid or semi- solid mafrix at least one antioxidant.
11. A method according to claim 1, wherein the step of combining at least one aroma fraction with a solid or semi-solid matrix to obtain a matrix having the
5 aroma fraction dispersed therein comprises: adding aroma fractions to an ultraviolet cross-linkable formulation so as to obtain a liquid composition and allowing said liquid composition to solidify by exposure to ultraviolet light.
12. A method according to claim 1, wherein the step of combining at least one aroma fraction with a mafrix to obtain a matrix having the aroma fraction dispersed
10 therein comprises adding aroma fractions to a melted wax and allowing said wax to solidify.
13. A method according to claim 1, further comprising sealing the solid or semi-solid matrix within a tearable seal being impermeable to volatile aroma fractions; said seal being torn upon first opening of the package.
15 14. A method according to claim 13 further comprising placing between the solid or semi-solid matrix and the tearable seal a permeable membrane adapted to isolate the mafrix from the packaged good, while allowing volatile aroma fractions to egress from the matrix to the ambient atmosphere.
15. A method according to claim 14 wherein the permeable membrane is 20 further adapted to conceal the matrix from the consumer.
16. A method according to claim 1, wherein the package contains an edible product.
17. A method according to claim 1, wherein the package contains a non-edible product.
25 18. A method according to claim 1, wherein the solid or semi-solid matrix is applied directly to at least one the surfaces of the package.
19. A method according to claim 18, wherein the solid or semi-solid mafrix is applied using a method selected from the group consisting of spray coating, printing, spin coating, and brush painting.
20. A method according to claim 1, wherein the matrix is applied to the inner wall of the package in an indirect manner.
21. A method according to claim 20 , wherein the matrix is applied to the package as a sticker.
5 22. A method according to claim 20, wherein the matrix is applied to the package as a piece having a form that is attachable to the package.
23. A method according to claim 1, wherein the matrix is applied to the exterior of the package.
24. A method according to claim 1 , wherein the matrix is applied to the interior 10 of the package.
25. A method according to claim 24, wherein the matrix is applied to the inside of the cover of the package.
26. A method according to claim 1 wherein the aroma fraction is less than 25% w/w of the solid or semi-solid matrix.
15 27. A method according to claim 26 wherein the aroma fraction is less than 20% w/w of the solid or semi-solid matrix.
28. A method according to claim 27 wherein the aroma fraction is less than 15% w/w of the solid or semi-solid matrix.
29. A method according to claim 28 wherein the aroma fraction is less than 10 20 % w/w of the solid or semi-solid matrix.
30. An article for providing a high aroma impact when opening a package, for multiple open/close cycles of said package, comprising at least one aroma fraction dispersed, enfrapped, encapsulated or embedded in a solid or semi-solid matrix, wherein the article is adapted for being attached to said package.
25 31. An article according to claim 30 , wherein the matrix having the aroma fraction dispersed, enfrapped encapsulated or embedded therein is adapted for slow-release of the aroma fraction into the ambient atmosphere.
32. An article according to claim 30, wherein the aroma fraction is a coffee aroma fraction.
33. An article according to claim 30, wherein the matrix comprises paraffin wax.
34. An article according to claim 30, wherein the matrix comprises beeswax.
35. An article according to claim 30, wherein the matrix comprises at least one 5 monomer or oligomer capable of undergoing polymerization by ultraviolet light, and at least one photoinitiator.
36. An article according to claim 30, wherein the matrix comprises at least one monomer capable of undergoing radical polymerization in the presence of a thermal initiator.
10 37. An article according to claim 30, wherein the matrix is selected from one or more of the group consisting of caranuba wax, glyceride monostearate, ceτyl alcohol, candellila wax, stearic acid and a combination of at least two of the above.
38. An article according to claim 30, wherein the matrix comprises paraffin wax .
15 39. An article according to claim 30, wherein the matrix comprises beeswax.
40. An article according to claim, in the form of a sticker.
41. An article according to claim 30 wherein the aroma fraction is less than 25% w/w of the solid or semi-solid matrix.
42. An article according to claim 41 wherein the aroma fraction is less than 0 20% w/w of the solid or semi-solid matrix.
43. An article according to claim 42 wherein the aroma fraction is less than 15% w/w of the solid or semi-solid matrix.
44. An article according to claim 43 wherein the aroma fraction is less than 10 % w/w of the solid or semi-solid mafrix 5
45. A package for packed goods, having a high aroma impact lasting for multiple open/close cycles of the packaging, the package comprising on at least one of its surfaces, a solid or semi-solid mafrix having at least one aroma fraction dispersed, entrapped, encapsulated or embedded therein.
46. A package according to claim 45, wherein the mafrix having the aroma fraction dispersed , entrapped encapsulated or embedded therein is adapted for slow-release of the aroma fraction into the ambient atmosphere
47. A package according to claim 45, wherein the matrix is on the inner 5 surface of the package.
48. A package according to claim 45, wherein the matrix is on the outer surface of the package.
49. A package according to claim 45, wherein the matrix is on the interior of the lid of the package.
10 50. A package according to claim 45, wherein the matrix is in the form of a layer on at least one region on the surface of the package.
51. A package according to claim 45, wherein the matrix is in the form of a separate insert attached to the surface of the package.
52. A package according to claim 51, wherein the insert is in the form of a 15 sticker attached to the inner surface of the package.
53. A package according to claim 45, further comprising a tearable seal enclosing the matrix being impermeable to volatile aroma fractions; said seal formed so as to be torn upon first opening of the package.
54. A package according to claim 53, further comprising between the solid or 0 semi-solid matrix and the tearable seal a permeable membrane adapted to isolate the matrix from the packaged good while allowing volatile aroma fractions to egress from the matrix to the ambient atmosphere.
55. A package according to claim 54 wherein the permeable membrane is further adapted to conceal the matrix from the consumer. 5
56. A package according to claim 45, wherein the matrix comprises an agent selected from: paraffin wax, beeswax, carnauba wax, glyceride monostearate, cetyl alcohol, candellila wax, stearic acid and a combination of at least two of the above.
57. A package according to claim 45, wherein the matrix comprises a UV or thermal polymerizable polymer.
58. A package according to claim 45, wherein the matrix further comprises at least one of the group consisting of surfactants, adhesion promoters, antioxidants, tMckening agents or a combination of at least two of the above.
59. A package according to claim 45 wherein the aroma fraction is less than 5 25% w/w of the solid or semi-solid matrix.
60. A package according to claim 59 wherein the aroma fraction is less than 20% w/w of the solid or semi-solid matrix.
61. A package according to claim 60 wherein the aroma fraction is less than 15% w/w of the solid or semi-solid matrix.
10 62. A package according to claim 61 wherein the aroma fraction is less than 10 % w/w of the solid or semi-solid matrix
PCT/IL2003/000850 2002-10-21 2003-10-20 Matrix with aroma for multiple openings of a package WO2004034819A1 (en)

Priority Applications (2)

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EP03758616A EP1555893A1 (en) 2002-10-21 2003-10-20 Matrix with aroma for multiple openings of a package
AU2003274643A AU2003274643A1 (en) 2002-10-21 2003-10-20 Matrix with aroma for multiple openings of a package

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IL152399 2002-10-21
IL15239902A IL152399A0 (en) 2002-10-21 2002-10-21 A method for obtaining a high aroma impact for multiple openings of a package, and a article produced using said method

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AU (1) AU2003274643A1 (en)
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WO (1) WO2004034819A1 (en)

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EP3768607A4 (en) * 2018-03-23 2022-01-19 Craig Machado Modified atmosphere packaging containers

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UA86581C2 (en) 2009-05-12
RU2005115490A (en) 2006-01-27
EP1555893A1 (en) 2005-07-27
IL152399A0 (en) 2003-05-29
RU2353098C2 (en) 2009-04-27
AU2003274643A1 (en) 2004-05-04

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