Fragrance slow-release cooling unit and heating type aerosol generating product comprising fragrance slow-release cooling unit

[0043] Comparative Example 2. Examples 1-5:

[0044] In Comparative Example 2 and Examples 1-5, heating type aerosol generating product comparison sample 2 and heating type aerosol generating product samples 1-5 were prepared respectively, of which heating type aerosol generating product comparison sample 2 and heating type aerosol generating product samples The preparation method and structure of product samples 1-5 are basically the same as heated aerosol generating product comparison sample 1, except for: (1) heated aerosol generating product comparison sample 2 and heated aerosol generating product sample 1 The material of the main body of the cooling unit of -5 is different from the heating type aerosol generating product comparison sample 1; (2) The fragrance component of the heating type aerosol generating product sample 5 cooling unit not only includes fragrance but also includes the scenting substance polyethylene glycol, which In the cooling unit of sample 5 of heated aerosol generating product, the loading process of the mixture of perfume and scented substance is as follows: firstly heat the scented substance polyethylene glycol to make it flow dynamic under 80℃ water bath conditions, and then combine the target perfume with The flow-dynamic polyethylene glycol is uniformly mixed in a ratio of 1:4 to obtain a mixed liquid of perfume and scent-locking substance, and then the main body of the cooling unit is immersed in the mixed liquid of flow-dynamic perfume and scent-locking substance for 0.5-3 hours.

[0045] See Table 1 for the specific differences of cooling units in different heating aerosol generating product samples.

[0046] Table 1 Differences in cooling units in samples of different heated aerosol generating products

[0047]

[0048] Example 6:

[0049] Sensory evaluation of heating aerosol-generating product comparison samples 1-2 and heating aerosol-generating product samples 1-5 was conducted to investigate three aspects of aroma, smoke and taste characteristics, including aroma quality, aroma volume, and impurities , Concentration, strength, fineness, irritation, dryness, cleanliness and sweetness; the scores of the 10 quality inspection indicators are: aroma quality 0-10 points, aroma volume 0-10 points, Miscellaneous air 0-10 points, concentration 0-10 points, vigor 0-10 points, fineness 0-10 points, irritation 0-10 points, dryness 0-10 points, cleanliness 0-10 points, sweetness 0 -10 points. Among them, among the seven indicators of aroma quality, aroma volume, concentration, strength, fineness, cleanliness and sweetness, the more obvious the feeling, the higher the score. Among the three indicators of odor, irritation, and dryness, sensory perception The less obvious, the higher the score. The results are shown in Table 2.

[0050] Table 2 Sensory evaluation results of samples

[0051]

[0052] In combination with Table 2, it can be seen that, compared with the comparison sample 1-2, the sample 1-5 has ten suction points in terms of aroma quality, aroma volume, impurity, concentration, strength, fineness, irritation, dryness, cleanliness and sweetness. The sensation has been significantly improved, especially compared to the comparison sample 2, the cooling unit in the comparison sample 2 is a commonly used plastic. After the suction is completed, the cooling unit is heated and softened, and the irritating smell of the plastic heating can be clearly smelled The main body of the cooling unit of samples 1-5 is made of porous inorganic materials and porous natural wood materials, which is non-toxic and harmless after heating and has high safety. On the other hand, the commonly used material in the cooling section in the prior art is mainly polylactic acid. Comparative sample 1 uses polylactic acid as the raw material for the cooling unit. During the suction process, the temperature entering the smoker’s mouth is about 38.3℃, while samples 1-5 During the smoking process, the temperature entering the mouth of the smoker is 37.5°C, that is to say, the cooling effect of the cooling unit of samples 1-5 is close to that of comparison sample 1, and even better than that of comparison sample 1. The reasons are: 1. The cooling unit body of samples 1-5 is made of porous inorganic materials and porous natural wood materials. The microscopic porous structure of the cooling unit body 41 increases the contact area with the flue gas and improves the cooling effect of the flue gas; 2. Samples The porous characteristics of the cooling unit of 1-5 make it adsorb a larger amount of spices and distribute the spices evenly. During the process of the flue gas passing through the cooling unit, the volatilization of the spices can absorb part of the heat of the flue gas, thereby further reducing the flue gas temperature.

[0053] In summary, the cooling unit of the present invention made of porous inorganic materials and porous natural wood materials can not only reduce the temperature of the flue gas, but also supplement the aroma loss caused by the cooling while reducing the temperature. Furthermore, when it is used In the case of particulate aerosol-generating materials or paste-like aerosol-generating materials, the cooling unit can also be used as a barrier component of the aerosol-generating material, that is, the cooling unit prepared by the present invention can replace the prior art Cooling parts, barrier parts, and fragrance enhancing parts. We know that in order to make it have the effect of blocking, the structural design should have smaller and fewer airflow channels, and in order to make it have the function of cooling and flavoring, it is used in the structural design. With larger and more airflow channels, the two are not compatible. However, the present invention just uses a cooling unit made of porous inorganic materials and porous natural wood materials, so that it has the three functions of cooling, flavoring and blocking.

[0054] In addition, a separate comparison between sample 4 and sample 5 shows that the aroma-locking substance polyethylene glycol was added during the preparation process of the cooling unit of sample 5, and the aroma-locking substance does not increase with heating during the heating and non-burning cigarette smoking process. The temperature of the burning cigarette undergoes a phase change, which causes the low boiling point and volatile components in the flavor of the cooling unit body 41 to be uniformly and slowly released during the smoking process. Compared with sample 4, sample 5 is in terms of aroma, strength and fineness. The degree is improved, and the fragrance of sample 5 is uniformly and slowly released, and the fragrance remains for a long time.