RJ Reynolds
Weekly Accomplishments.
Fields
- Subject
- YOUNG ADULT SMOKING
- UCSF Code
- aaa28c00
- Type
- Letter
- Request
- MINNESOTA 1RFP93
- USDC SUBPOENA RFP1 19961112
- SCOTT 1RFP45
- SCOTT 1RFP26
- SCOTT 1RFP27
- SCOTT 1RFP30
- SCOTT 1RFP29
- SCOTT 1RFP35
- SCOTT 1RFP1-9
- SCOTT 1RFP16-17
- SCOTT 1RFP21
- WALLACE 1RFP1
- US COMPREHENSIVE REQUEST 444
- US COMPREHENSIVE REQUEST 290
- US COMPREHENSIVE REQUEST 140
- US COMPREHENSIVE REQUEST 46
- Recipient
- Weber, J.D.
- Date Loaded
- 27 Feb 1998
- 15 Apr 2003
- Depository Date
- 29 Nov 1996
- Attachment
- FULL FLAVOR MENTHOL 85 FILTER FLAVOR TOP DRESSING STUDY. FULL FLAVOR MENTHOL 85 FILTER FLAVOR TOP DRESSING STUDY.
- Area
- MDD
- MDIC
- RECORD CENTER
- Author
- Swaim, M.C.
- Marketing Development Dept
- Brand
- Winston 85
- Winston Lights 85
- Box
- RJR2738
Document Images
RiraiowFm¢hTUi
September 19, 1984
TO: Mr. J. D. Weber
FRCM: Marietta C. Swaim
SUBJECT: Weekly Accompliehnent_s
Product Research
Results of the WINSTON ICing and WINSTON Lights 85 Paired Comparison tests
of Pilot Plant vs. Manufacturing product were presented to R&D. In both
WINSTON Lights tests, the Pilot Plant and Manufacturing products were at
parity for overall preference. For WINSTON King, however, there were
differences in preferences. For one prototype, competitive 18-34 male
smokers preferred the Pilot Plant version while for the other prototype,
the manufacturing made product was preferred. There were, however, very
few differences in attribute ratings between the products. Small
differences in product analyticals were also observed.
Results of the Full Flavor Menthol 85 Filter Flavor top dressing study
showed that filter flavor and top dressing interact to affect consumer
perceptions. Attributes affected by this interaction include harshness,
coolness, menthol taste, tobacco/menthol taste, aftertaste and natural
taste. T6e..presence of top dressing (regardless of whether filter flavor
was present) also had a pwsitive affect on overall acceptance among
competittve smokers. Results will be used by R&D to further optimize
flavoring systems for products according to their attribute improvement
needs.
Marietta C. Swaim
MARKETING DEVELOPMENT DEPAR'MENT
MCS/kee
