Flavor inhalation article and electrically heated flavor inhalation system

Abstract

A flavor inhalation article comprising a flavor generating section, a nozzle section comprising at least one nozzle constituting section, and a liner sheet enclosing the flavor generating section and the nozzle section, at least one of the nozzle forming sections has a first wrap wrapped on its circumferential outer surface and can further have a second wrap wrapped inside the first wrap, the liner sheet having a base layer and a layer containing sensory components arranged on the outer surface side of the base layer, the organoleptic component-containing layer comprises an organoleptic component and a carrier for supporting the organoleptic component, and at least one selected from the group consisting of the liner sheet, the first wrap, and the second wrap is oil resistant.

Description

TECHNICAL FIELD

[0001] The present application relates to a flavored inhalation article and an electrically heated flavored inhalation system. BACKGROUND

[0002] Flavored inhalation articles including a plurality of components including a flavor generating section for generating a flavor, a mouthpiece section, and a liner sheet for wrapping these sections and the like have attracted more attention in recent years as cigarettes (paper-wrapped tobacco) that have been used for many years and as alternatives to cigarettes, and such flavored inhalation articles are used in a heat-not-burn type flavored inhalation article and the like for an electrically heated flavored inhalation system that utilizes electric heating without associated burning.

[0003] The main purpose of a flavored inhalation article is to supply a user with a flavor component generated by burning or heating a flavor generating section, but in recent years, techniques for adding a sensory component to various constituent elements of a flavored inhalation article have been developed in order to enhance a sensation such as taste imparted by a flavor or in order to impart other different sensations to a user.

[0004] For example, as a technique for adding a sensory component to a liner sheet such as a tipping paper, PTL 1 describes a technique for adding a sensory component imparting a bitter taste and the like to a tipping paper.

[0005] Further, PTL 2 describes a technique of adding a coolant inclusion complex for imparting a cooling sensation to an outer surface of a tipping paper.

[0006] LIST OF CITATIONS

[0007] PATENT LITERATURE

[0008] PTL 1: JP 2009-148233 A

[0009] PTL 2: JP 2015-516816 A SUMMARY

[0010] PROBLEMS TO BE SOLVED BY THE INVENTION

[0011] As disclosed in PTLs 1 and 2, there are known techniques for adding a sensory component to a liner sheet such as a tipping paper. However, when this configuration is adopted, it can generate a phenomenon by which the sensory component added to the liner sheet migrates into a mouthpiece section wrapped by the liner sheet. This phenomenon can lead to the following problem: it can not be possible to sufficiently demonstrate the effect of imparting a sensation to a user as originally intended by a flavored inhalation article provider.

[0012] Accordingly, the problem to be solved by the present application is to provide a flavor inhalation article capable of inhibiting migration of a sensory component added to a liner sheet into a mouthpiece section, and an electrically heated flavor inhalation system including such a flavor inhalation article.

[0013] Solution to the problem

[0014] Through diligent research, the present inventors have found that the above problem can be solved by providing a sensory component-containing layer incorporating a specific form of sensory component in a liner sheet and imparting oil resistance to the liner sheet itself or a member possibly present between the liner sheet and the inside of a mouthpiece section, and thus the present application has been achieved.

[0015] That is, the gist of the present application is as follows.

[0016] [1] A flavor inhalation article comprising: a flavor generation section, a mouthpiece section, and a liner sheet wrapping the flavor generation section and the mouthpiece section, wherein,

[0017] the mouthpiece section includes at least one mouthpiece constituting section,

[0018] at least one of the mouthpiece constituting sections has a first wrapper wrapped on a circumferential outer surface thereof, and can further have a second wrapper wrapped inside the first wrapper,

[0019] the liner sheet has a base layer and a sensory component-containing layer disposed on an outer surface side of the base layer, the sensory component-containing layer containing a sensory component and a carrier for supporting the sensory component, and

[0020] at least one selected from the group consisting of the liner sheet, the first wrapper, and the second wrapper is oil resistant.

[0021] [2] The flavor inhalation article according to [1], wherein at least one selected from the group consisting of the first wrapper and the second wrapper is oil resistant.

[0022] [3] The flavor inhalation article according to [1] or [2], wherein the mouthpiece section includes two or more mouthpiece constituting sections,

[0023] at least two of the mouthpiece constituting sections are wrapped by the first wrapper, and

[0024] the first wrapper is oil resistant.

[0025] [4] The flavor inhalation article according to any one of [1] to [3], wherein the sensory component is at least one component selected from the group consisting of a coolness component, a sourness component, a bitterness component, a bitterness-inhibiting component, a sweetness component, and a pungency component.

[0026] [5] The flavored inhalation article of any one of [1] to [4], wherein the Kit value of at least one selected from the group consisting of the backing sheet, the first wrapper, and the second wrapper is 2 or more.

[0027] [6] The flavored inhalation article of any one of [1] to [5], wherein the backing sheet further comprises an anchor layer disposed between the base layer and the layer containing the organoleptic component.

[0028] [7] The flavored inhalation article of [6], wherein the backing sheet further comprises a coloring layer disposed between the layer containing the organoleptic component and the anchor layer.

[0029] [8] The flavored inhalation article of any one of [1] to [7], wherein the backing sheet further comprises a cover layer disposed on the outer surface side of the layer containing the organoleptic component.

[0030] [9] The flavored inhalation article of any one of [1] to [8], wherein the backing sheet is textured on at least a portion of the area where the layer containing the organoleptic component is present, as seen from the thickness direction of the backing sheet.

[0031]

[10] The flavored inhalation article of any one of [1] to [9], wherein the mouthpiece section comprises a mouthpiece-constituting section comprising a filler material that does not contain cellulose acetate fibers.

[0032]

[11] The flavored inhalation article of any one of [1] to

[10] , wherein the mouthpiece section comprises a mouthpiece-constituting section containing a filler material, and comprises a mouthpiece-constituting section in which the filler material contains natural pulp fibers.

[0033]

[12] The flavored inhalation article of any one of [1] to

[11] , wherein the mouthpiece section comprises a mouthpiece-constituting section that does not contain a filler material.

[0034]

[13] The flavored inhalation article of any one of [1] to

[12] , wherein the backing sheet is configured such that at least a portion of the layer containing the organoleptic component is present in an area that is at most 15 mm from the end of the backing sheet on the mouthpiece end side.

[0035]

[14] The flavored inhalation article of any one of [1] to

[13] , wherein the backing sheet is configured such that the layer containing the organoleptic component is not present in an area that is at most 1 mm from the end of the backing sheet on the mouthpiece end side.

[0036]

[15] An electrically heated flavor inhalation system including the flavor inhalation article according to any one of [1] to

[14] , and an electric heating device for heating the flavor inhalation article.

[0037] Advantages of the Invention

[0038] The present invention makes it possible to provide a flavor inhalation article capable of inhibiting migration of a sensory component added to a liner sheet into a mouthpiece section, and an electrically heated flavor inhalation system including such a flavor inhalation article. BRIEF DESCRIPTION OF DRAWINGS

[0039] [ Figure 1 ] is a schematic view of a flavor inhalation article according to an embodiment of the present invention.

[0040] [ Figure 2 ] is a schematic view of a flavor inhalation article according to an embodiment of the present invention.

[0041] [ Figure 3 ] is a view showing the arrangement of a first wrapper and a second wrapper.

[0042] [ Figure 4 ] is a schematic view of an electrically heated flavor inhalation system according to an embodiment of the present invention.

[0043] [ Figure 5 ] is a view showing the configuration of an electric heating device around a heating region.

[0044] [ Figure 6 ] is a view showing the configuration of a control unit.

[0045] [ Figure 7 ] is a view showing the results of evaluation of migration of a sensory component in an example. DETAILED DESCRIPTION

[0046] Embodiments of the present invention will be described in detail below, but these descriptions are examples (typical examples) of embodiments of the present invention, and the present invention is not limited to the contents of these descriptions within the scope of the present invention.

[0047] The numerical range indicated by “-” in the specification means a range including the numerical values given before and after “-” as lower limit values and upper limit values; “A-B” means equal to or greater than A and equal to or less than B.

[0048] Further, the expression “A or B” in the specification can also be understood as “at least one selected from the group consisting of A and B”.

[0049] Further, several embodiments will be described in the specification, but various conditions in each embodiment can be applied to among these embodiments within the applicable range.

[0050] Further, the drawings are depicted in accordance with an X direction, a Y direction, and a Z direction, in which the X direction is a lateral direction, the Y direction is a vertical direction, and the Z direction is a depth direction of a flavor inhalation article or an electric heating device in which the flavor inhalation article is inserted. For ease of description, these directions are given by way of example only and do not limit the elements in the drawings. For example, the elements of the electric heating-type flavor inhalation system are not limited to the arrangement directions shown in the drawings.

[0051] <Flavor inhalation article>

[0052] The flavor inhalation article according to the embodiment of the present application (hereinafter also simply referred to as "flavor inhalation article") constitutes a flavor inhalation article including a flavor generating section, a mouthpiece section, and a liner sheet wrapping the flavor generating section and the mouthpiece section, in which,

[0053] The mouthpiece section includes at least one mouthpiece constituting section,

[0054] At least one of the mouthpiece constituting sections has a first wrapper wrapped on a circumferential outer surface thereof, and can further have a second wrapper wrapped inside the first wrapper,

[0055] The liner sheet has a base layer and a sensory component-containing layer arranged on an outer surface side of the base layer, the sensory component-containing layer containing a sensory component and a carrier for supporting the sensory component, and

[0056] At least one selected from the group consisting of the liner sheet, the first wrapper, and the second wrapper is oil-resistant.

[0057] The conventional flavor inhalation article is not configured to be able to inhibit migration of a sensory component added to the liner sheet into the mouthpiece section, and can cause a problem that such migration occurs and can not sufficiently demonstrate an effect of imparting a sense to a user as originally intended by a flavor inhalation article provider.

[0058] On the other hand, for the flavor inhalation article according to the present embodiment, a problem related to migration of a sensory component is less likely to occur because the liner sheet itself or a member that can exist between the liner sheet and the inside of the mouthpiece section is oil-resistant. Further, in order to add a sensory component to the liner sheet, a configuration is employed in the flavor inhalation article according to the present embodiment in which a sensory component-containing layer containing a sensory component and a carrier for supporting the sensory component is provided on the liner sheet, so this makes migration of the sensory component less likely to occur as compared to a form in which the sensory component is added "as is" to the base.

[0059] The use mode of the flavor inhalation article according to the present embodiment is not particularly limited, and it can be a heat-not-burn type flavor inhalation article or a cigarette (paper-wrapped tobacco). Figure 1 Examples of the heat-not-burn type flavor inhalation article are shown.

[0060] The flavor inhalation article according to the present embodiment will be described below with reference to Figure 1 but the present embodiment is not limited to this mode.

[0061] It should be noted that the embodiments and the like are described in the specification with the aid of the drawings, but the sizes, materials, shapes, and relative positions of the constituent elements given in the description of the embodiments and the drawings are examples. For example, the embodiments describe a flavor inhalation article including a tobacco filler material as a flavor source as an example of a flavor inhalation article, but the flavor inhalation article can equally include another flavor component instead of including the tobacco filler material.

[0062] Figure 1 The illustrated rod-shaped flavor inhalation article 100 constitutes a flavor inhalation article including a mouthpiece section 101, a flavor generation section 102, and a liner sheet 103 wrapping the mouthpiece section 101 and the flavor generation section 102, in which the mouthpiece section 101 includes a filter section 104 including a first filter section 104A and a second filter section 104B, and a cooling section 105, the first filter section 104A, the second filter section 104B, the cooling section 105, and the flavor generation section 102 are disposed adjacent and coaxially in this order in an axial direction (also referred to as a "longitudinal direction") of the flavor inhalation article 100, and openings V are disposed concentrically in a circumferential direction of the cooling section 105. These openings V are generally holes for facilitating the inflow of external air generated by a user inhaling, in which the inflow of air can reduce the temperature of components and air flowing in from the flavor generation section 102.

[0063] Further, the first filter section 104A and the second filter section 104B include a first wrapper 106 wrapped on a circumferential outer surface thereof. The first filter section 104A further includes a second wrapper 107 wrapped inside the first wrapper 106, specifically, the second wrapper 107 arranged on the circumferential outer surface side of the first filter section 104A, and a filter medium 108 arranged inside the second wrapper 107.

[0064] It should be noted that when the flavor inhalation article 100 according to the present embodiment is used as a cigarette, it can include the cooling section 105, but since a cigarette generally does not have a cooling section, the flavor inhalation article 100 can be used in a form without the cooling section 105, in which the flavor generation section 102 extends up to the area in which the cooling section 105 would be present, for example, can adopt the mode shown in Figure 2 Figure 2 The rod-shaped flavor inhalation article 100 shown in the drawing constitutes a flavor inhalation article that includes a mouthpiece section 101, a flavor generation section 102, and a liner sheet 103 that wraps the mouthpiece section 101 and the flavor generation section 102, in which the mouthpiece section 101 constitutes a filter section 104 and includes a filter medium 108 arranged inside a first wrapper 106.

[0065] In the flavor inhalation article 100, components produced by heating (including combustion) of the flavor generation section 102 or the like are carried to the user's mouth through the mouthpiece section 101. Examples of components produced by heating include flavor components derived from a flavoring material, nicotine or tar derived from tobacco leaves, or aerosol components derived from an aerosol base material. It should be noted that in the present specification, an aerosol base material is a base material for producing an aerosol, and is not generally used in a cigarette. In the case of a cigarette, a flavoring material included in the flavor generation section 102 or a flavor ingredient produced by combustion of tobacco leaves or the like is generally carried to the user's mouth.

[0066] In Figure 1 , reference numeral 151 denotes a mouthpiece end (mouthpiece section 101) of the flavor inhalation article 100. Reference numeral 152 denotes a tip end on the side opposite the mouthpiece end 151 of the flavor inhalation article 100. The flavor generation section 102 is arranged on the tip end 152 side of the flavor inhalation article 100.

[0067] The segmented arrangement in the flavor inhalation article 100 is not limited to the mode as described above in Figure 1 , and a general mode can be adopted. For example, in the mode shown in Figure 1 , the filter section 104 includes two filter sections, namely a first filter section 104A and a second filter section 104B, but a mode including only a single filter section is also possible.

[0068] The flavor inhalation article 100 preferably has a columnar shape, which is a shape that satisfies an aspect ratio defined below as 1 or more.

[0069] Aspect ratio = h / w

[0070] ​w is the width of the bottom surface of the columnar body (in the present specification, this is the width of the bottom surface at the end of the flavor generation section 102 side (the 152 side)), h is the height, and preferably h ≥ w. In the present specification, the long axis direction is the direction indicated by h. Therefore, for the sake of convenience, even when w ≥ h, the direction indicated by h is still referred to as the longitudinal direction. The shape of the bottom surface is not limited, and can be a polygon, a rounded polygon, a circle, or an ellipse, or the like, in which the width w is the diameter when the bottom surface is a circle, the major axis when the bottom surface is an ellipse, the diameter of the circumscribed circle when the bottom surface is a polygon, or the major axis of the circumscribed ellipse when the bottom surface is a rounded polygon.

[0071] The length h of the flavor inhalation article 100 in the long axis direction is not particularly limited, and for example, the length is typically 40 mm or greater, preferably 45 mm or greater, more preferably 50 mm or greater, and furthermore typically 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less.

[0072] The width w of the bottom surface of the flavor inhalation article 100 is not particularly limited, and for example, the width is typically 5 mm or greater, preferably 5.5 mm or greater, and furthermore typically 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less.

[0073] The ratio of the lengths of the cooling section 105 and the filter section 104 in the long axis direction of the flavor inhalation article 100 (cooling section 105 : filter section 104) is not particularly limited, but from the perspective of the amount of flavor component delivered, the ratio is typically 0.60-1.40 : 0.60-1.40, 0.80-1.20 : 0.80-1.20, preferably 0.85-1.15 : 0.85-1.15, more preferably 0.90-1.10 : 0.90-1.10, and even more preferably 0.95-1.05 : 0.95-1.05.

[0074] By setting the ratio of the lengths of the cooling section 105 and the filter section 104 in the above-described range, a balance between the cooling effect, the effect of suppressing loss due to the attachment of generated vapor and aerosol to the inner wall of the cooling section, and the function of the filter in adjusting the volume of air and flavor is achieved, so that it is possible to achieve an effect that demonstrates good flavor. In particular, a longer cooling section can promote the formation of aerosol particles and the like and produce good flavor, but if the cooling section is too long, the substance that passes through will eventually adhere to the inner wall.

[0075] There is no particular limitation on the airflow resistance of each flavor inhalation article 100 in the longitudinal direction, but from the perspective of easy puffing, it is usually 10 mmH2O or greater, preferably 20 mmH2O or greater, more preferably 30 mmH2O or greater, and also usually 100 mmH2O or less, preferably 80 mmH2O or less, more preferably 60 mmH2O or less.

[0076] The airflow resistance is measured, for example, by using a filter airflow resistance measuring instrument manufactured by Cerulean in accordance with the ISO standard method (ISO 6565:2015). The airflow resistance represents the air pressure difference between the first end face and the second end face when a predetermined air flow rate (17.5 cc / sec) of air flows from one end face (first end face) to the other end face (second end face) in a state in which the air does not pass through the side face of the flavor inhalation article 100. The unit is usually expressed in mmH2O. The relationship between the airflow resistance and the length of the flavor inhalation article 100 is known to be proportional within the normal length range (length of 5-200 mm), and when the length is doubled, the airflow resistance of the flavor inhalation article 100 is also doubled.

[0077] (Oil resistance)

[0078] In the present embodiment, at least one selected from the group consisting of the backing sheet 103, the first wrapper 106, and the second wrapper 107 (also referred to as “the backing sheet 103 or the like” here) is oil resistant.

[0079] In the present specification, “oil resistance” means a property such that any adhered oil is unlikely to penetrate, unlikely to diffuse, or does not leak to the opposite side.

[0080] There is no particular limitation on the method of imparting oil resistance or the like to the backing sheet 103. For example, a method of using an oil-resistant material can be cited, and specific methods that can be cited include a method of providing a layer containing an oil-resistant material, or a method of incorporating an oil-resistant material into a layer such as a base layer. When the method of providing a layer containing an oil-resistant material is employed, for example, the oil-resistant material can be incorporated into the base layer, or a layer containing an oil-resistant material can be provided as a layer other than the base layer and the layer containing the organoleptic component.

[0081] There is no particular limitation on the oil-resistant material, and examples that can be cited include starch, nitrocellulose lacquer, ethyl cellulose lacquer, acetyl cellulose lacquer, paraffin, polyolefin, polystyrene, silicone, resin, acrylic resin, or fluororesin, and from the perspective of the influence on the taste, starch, nitrocellulose lacquer, or fluororesin is preferable. Furthermore, glassine paper and air-impermeable paper having a reduced gap between paper fibers, and the like are also oil resistant.

[0082] The content of the oil-resistant material on the liner sheet 103 per unit surface area in the planar direction is not particularly limited, but is usually 0.01 gsm or more, preferably 0.05 gsm or more, more preferably 0.1 gsm or more, even more preferably 0.2 gsm or more, and furthermore usually 5 gsm or less, preferably 3 gsm or less, more preferably 2 gsm or less. When the content is not less than the lower limit of the above range, oil resistance can be imparted uniformly. Furthermore, when the content is not more than the upper limit of the above range, the influence on the rollability in the rolling process can be limited.

[0083] The degree of oil resistance of the liner sheet 103 or the like is not particularly limited, and the Kit value, which can be used as a parameter for evaluating oil resistance, is preferably 2 or more, more preferably 3 or more, even more preferably 5.5 or more, particularly preferably 6 or more. For example, the Kit value can be increased by increasing the basis weight (increasing the thickness) of the oil-resistant layer or by increasing the amount of the oil-resistant material. It should be noted that a higher numerical value of the Kit value indicates better oil resistance, and there is no need to set an upper limit.

[0084] The Kit value can be measured according to JAPAN TAPPI Paper Test Methods No. 41:2000 "Paper and Paperboard - Oil Repellency Test Method - Kit Method". This method provides that five or more sheets having a size of at least 50 mm x 50 mm are prepared as evaluation objects. In the present specification, if five liner sheets 103 or the like having a size of 50 mm x 50 mm cannot be prepared as evaluation objects, a plurality of liner sheets 103 or the like produced by the same method can be prepared, and these liner sheets can be joined together without gaps for evaluation. Here, the plurality of liner sheets 103 or the like placed together can partially overlap each other within a certain range so that the overlapping width is not more than 1 mm. Then, a test solution is dropped on the largest-area liner sheet 103 or the like among the plurality of liner sheets 103 or the like that have been placed together.

[0085] [liner sheet]

[0086] The flavor inhalation article 100 includes a liner sheet 103 that wraps the flavor generating segment 102 and the mouthpiece segment 101.

[0087] There is no particular limitation as long as the liner sheet 103 has a base layer and a layer containing a sensory component disposed on the outer surface side of the base layer, and the layer containing a sensory component includes a sensory component and a carrier for supporting the sensory component, and the liner sheet can further have a layer other than the base layer and the layer containing a sensory component.

[0088] The basis weight of the backing sheet 103 is not particularly limited, but is typically 10 gsm to 120 gsm, preferably 25 gsm to 80 gsm, more preferably 30 gsm to 60 gsm. When the basis weight is not less than the lower limit of the above range, the segments can be firmly joined. Further, when the basis weight is not greater than the upper limit of the above range, high-speed winding is possible. Here, the basis weight of the backing sheet 103 is calculated based on the weight of the base layer and the layer containing the sensory component, which will be described later, and is calculated based on the weight of this plus the weight of any other layers that can be provided, such as an anchoring layer, a colored layer, a cover layer, and a lip release layer.

[0089] The thickness of the backing sheet 103 is not particularly limited, and is typically 10 µm to 120 µm, preferably 20 µm to 80 µm, more preferably 35 µm to 55 µm.

[0090] The air permeability of the backing sheet 103 is not particularly limited, and is typically 0 CORESTA units to 30,000 CORESTA units, preferably greater than 0 CORESTA units and not greater than 10,000 CORESTA units. When an opening is provided in the backing sheet 103, the air permeability is preferably 0 CORESTA units to 15 CORESTA units, more preferably 0 CORESTA units. The air permeability is a value measured in accordance with ISO 2965:2009, and is represented by the flow rate of gas (cm 2 ) through 1 cm 3 of the surface area in 1 minute when the pressure difference of the two surfaces of the paper is 1 kPa. 1 CORESTA unit (1 C.U.) constitutes cm 3 / (min·cm 2 ) at 1 kPa.

[0091] When the backing sheet 103 is oil resistant, the layer containing the sensory component or the layer provided on the inner circumferential surface side of the layer containing the sensory component is preferably oil resistant. When neither the first wrapper 106 nor the second wrapper 107 is oil resistant, the layer containing the sensory component or the layer provided on the inner circumferential surface side of the layer containing the sensory component must be oil resistant.

[0092] (base layer)

[0093] The form of the base layer is not particularly limited, and can be applied in a form used as a liner sheet in a known cigarette or a heat-not-burn type flavor inhalation article. For example, paper made of a common plant fiber (pulp), a sheet made of a chemical fiber based on a polymer (polypropylene, polyethylene, nylon, or the like), a polymer-based sheet, a metal foil, or the like, or a composite material combining the above can be used. Furthermore, a composite material in which a polymer-based sheet is laminated to a paper substrate can be used. An example using paper as the base layer will be described below, but the example can also be applied to a case where a material other than paper is used, within a range of applicability.

[0094] A material containing pulp as a main component can be cited as an example of paper. As for the pulp, in addition to using wood pulp such as softwood pulp or hardwood pulp to make paper, it can also be made by mixing non-wood pulp (such as flax pulp, hemp pulp, sisal pulp, esparto grass, or the like) commonly used for wrapping paper of a flavor inhalation article. These pulps can be used alone or in combination of multiple types at any ratio.

[0095] Furthermore, the paper can also include a single sheet or can include multiple sheets.

[0096] Forms of the pulp that can be used include chemical pulp obtained by kraft pulping, acid / neutral / alkaline sulfite pulping, or soda pulping, mechanical pulp, chemimechanical pulp, and thermomechanical pulp, or the like.

[0097] In addition to the above-mentioned pulps, the paper can also contain a filler material, examples of which can include metal carbonates (such as calcium carbonate and magnesium carbonate), metal oxides (such as titanium oxide, titanium dioxide, or aluminum oxide), metal sulfates (such as barium sulfate or calcium sulfate), metal sulfides (such as zinc sulfide), quartz, kaolin, talc, diatomaceous earth, or gypsum, or the like, or and particularly from the perspective of improving whiteness and opacity and increasing the heating rate, preferably contains calcium carbonate. Furthermore, these filler materials can be used alone, or two or more filler materials can be used in combination.

[0098] Various auxiliary agents other than the pulp and the filler material can also be added to the paper, for example, the paper can contain a water resistance improving agent to improve water resistance. Wet strength agents (WS agents) or sizing agents, or the like can be cited as the water resistance improving agent. Wet strength agents that can be cited include urea-formaldehyde resin, melamine-formaldehyde resin, or polyamide epichlorohydrin (PAE), or the like. Furthermore, sizing agents that can be cited include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), or highly saponified polyvinyl alcohol having a degree of saponification of 90% or more, or the like.

[0099] The basis weight of the base layer is not particularly limited, but it is usually 10 gsm to 100 gsm, preferably 20 gsm to 70 gsm, more preferably 30 gsm to 50 gsm.

[0100] The air permeability of the base layer is not particularly limited, but it is usually 0 to 30,000 CORESTA units, preferably more than 0 CORESTA units and not more than 10,000 CORESTA units. The air permeability of the base layer is a value measured according to ISO 2965:2009, and when the pressure difference of both surfaces of the paper is 1 kPa, the air permeability is represented by the volume of gas (cm 2 ) passing through 1 cm 3 of the paper in 1 minute. 3 2

[0101] The shape of the base layer is not particularly limited, and it can be, for example, square or rectangular.

[0102] The base layer can be produced by a known method or a combination of known methods, or a commercially available product can be used.

[0103] For example, in the case of an embodiment in which the pulp is a main component, a method using pulp can be cited in which the texture is adjusted and homogenized in a papermaking process using a Fourdrinier paper machine, a cylinder mold paper machine, or a round short combination paper machine, etc.

[0104] (layer containing a sensory component)

[0105] The form of the layer containing a sensory component is not particularly limited, as long as it contains a sensory component and a carrier for supporting the sensory component.

[0106] In the present specification, the type of feeling provided by the sensory component is not particularly limited, as long as the user can feel it on his or her lips or tongue or in his or her mouth, and examples that can be cited include a skin feeling (such as coldness or pungency) or a taste (such as sourness, bitterness, or sweetness).

[0107] The type of the sensory component is not particularly limited, as long as it is a component that has an effect on the senses, and examples that can be cited are at least one component selected from the group consisting of a coldness component, a sourness component, a bitterness component, a bitterness-inhibiting component, a sweetness component, and a pungency component, etc. Examples of specific components that can be cited are listed below, but components that are generally used as sensory components can be used. One type of sensory component can be used alone, or two or more types of sensory components can be used in combination.

[0108] ​​Examples of the coldness component that can be listed include 3-l-menthoxypropane-l,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-l,2-diol, menthol, menthone, camphor, borneol, isoborneol, eucalyptol, mint oil, peppermint oil, spearmint oil, eucalyptus oil, p-menthane-3,8-diol, 2-l-menthoxyethane-l-ol, 3-l-menthoxypropane-l-ol, 4-l-menthoxybutane-l-ol, menthyl 3-hydroxybutyrate, menthyl lactate, menthone glycerol ketal, 2-(2-l-menthoxyethyl)ethanol, menthyl glyoxylate, l-(2-hydroxy-4-methylcyclohexyl)ethanone, N-methyl-2,2-isopropyl, methyl-3-methylbutyramide, menthyl 2-pyrrolidone-5-carboxylate, and N-(ethoxycarbonylmethyl)-3-p-menthane carboxamide, and the like.

[0109] Examples of the sourness component that can be listed include citric acid, tartaric acid, malic acid, ascorbic acid, adipic acid, sodium citrate, gluconic acid delta-lactone, gluconic acid, succinic acid, monosodium succinate (crystal), sodium acetate anhydride, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, and phosphoric acid.

[0110] Examples of the bitter component that can be used include caffeine, coffee extract, green tea extract, black tea extract, quinine, quinine hydrochloride, denatonium benzoate, theobromine; cocoa extract, limonin, naringin, hesperidin, glycosylated vitamin P, tannin, tryptophan, phenylalanine, tyrosine, arginine, valine, leucine, isoleucine, proline, isoflavone, rutin, mugwort extract, swertia extract, hops extract, humulone, and isohumulone, and mixtures thereof. Caffeine, coffee extract, green tea extract, and black tea extract, and the like can be preferably listed.

[0111] Examples of the bitterness-inhibiting component that can be listed include sodium chloride, sodium gluconate, sodium acetate, erythritol, glycosylated vitamin P, thaumatin, sodium succinate, sodium tartrate, sodium citrate, sodium malate, sodium glutamate, sodium phosphate, and phospholipids, and the like.

[0112] Examples of the sweet component that can be listed include glucose, fructose, maltose, sucrose, oligosaccharide, trehalose, maltulose, xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, glycyrrhiza, saccharin, and steviol glycoside, and the like.

[0113] Examples of pungent components that can be cited include those extracted from chili peppers, ginger, mustard, sanshohas, common pepper, and garlic, capsaicin, zingerone, shogaol, allyl isothiocyanate, oxybenzyl isothiocyanate, xanthoxylin, piperine, piperlongumine, and diallyl sulfide, and the like.

[0114] The content of the sensate component in the sensate component-containing layer is not particularly limited, but is usually 0.1 gsm or greater, preferably 0.3 gsm or greater, more preferably 0.5 gsm or greater, even more preferably 0.7 gsm or greater, and furthermore, 1.7 gsm or less, preferably 1.3 gsm or less, more preferably 1.0 gsm or less, even more preferably 0.8 gsm or less. When the content is not less than the lower limit of the above range, the sensate component can be sufficiently imparted to the user. Furthermore, when the content is not greater than the upper limit of the above range, it is possible to limit the influence on the rollability during rolling.

[0115] The type of carrier is not particularly limited, provided that the carrier is capable of supporting the sensate component, and examples that can be cited include water-soluble lacquer, hydrophobic lacquer, nitrocellulose, and ethyl cellulose, and the like, with nitrocellulose or ethyl cellulose being preferred from the perspective of being able to stably support the sensate component. One type of carrier can be used alone, or two or more carriers can be used in combination.

[0116] The content of the carrier in the sensate component-containing layer is not particularly limited, but is usually 10 mass% or greater, preferably 20 mass% or greater, more preferably 30 mass% or greater, and furthermore, is usually 95 mass% or less, preferably 90 mass% or less, more preferably 75 mass% or less, even more preferably 60 mass% or less. When the content is not less than the lower limit of the above range, it is possible to sufficiently support the sensate component. Furthermore, when the content is not greater than the upper limit of the above range, it is possible to limit the influence on the rollability during rolling.

[0117] The method for providing the sensate component-containing layer as a portion of the backing sheet 103 is not particularly limited, and examples of methods that can be cited include a method of applying a mixture obtained by mixing a sensate component with a carrier to another layer such as a base layer, and a method of shaping the mixture into a film and adhering to another layer such as a base layer.

[0118] Furthermore, when the above mixture is used, a solvent can also be used. In this case, a process is performed to remove the solvent by natural drying or heating drying after application or film formation.

[0119] The region on the liner sheet in which the layer containing the organoleptic component is provided as seen from the thickness direction of the liner sheet is not particularly limited, and the layer containing the organoleptic component can be provided on the entire region of the liner sheet 103 or on a partial region thereof. When the layer containing the organoleptic component is present on at least a portion of the liner sheet 103 as seen from the thickness direction thereof, the liner sheet 103 is preferably configured such that at least a portion of the layer containing the organoleptic component is present in a region up to 15 mm from the end of the liner sheet 103 on the mouth end side, and more preferably up to 12 mm in length from this end, and even more preferably up to 10 mm from this end. The layer containing the organoleptic component should be contained in at least a portion of the region from this end to the above length, and it can be provided on the entire surface of this region or only on a portion of this region. By adopting such a configuration, contact between the user's lips and the layer containing the organoleptic component can occur when the user holds the flavored inhalation article 100 in the mouth, thereby easily ensuring that the organoleptic component is sufficiently imparted to the user.

[0120] Meanwhile, the region near the mouth end of the flavored inhalation article 100 is generally a region that is less likely to come into contact with the user's lips. Accordingly, the liner sheet 103 is preferably configured such that the layer containing the organoleptic component is not present in a region up to 1 mm from the end of the liner sheet 103 on the mouth end side. By adopting such a configuration, it is easy to sufficiently impart the organoleptic component to the user while keeping the raw material cost low.

[0121] (anchoring layer)

[0122] From the perspective of enabling easier restriction of migration of the organoleptic component, and from the perspective of improving the fixation of the ink that can be used, the liner sheet 103 can further include an anchoring layer arranged between the base layer and the layer containing the organoleptic component.

[0123] The type of component contained in the anchoring layer is not particularly limited, provided that the anchoring layer is capable of inhibiting peeling of the layer containing the organoleptic component from the liner sheet 103, and at least one component selected from the group consisting of a hydrophobic paint, nitrocellulose, and ethyl cellulose, etc. can be listed by way of example. One of these components can be used alone, or two or more components can be used in combination. Furthermore, the anchoring layer can include these components as a part thereof, or can consist only of these components.

[0124] For example, the amount of the anchor layer is not particularly limited, and the amount is usually 0.1 gsm or more, preferably 0.2 gsm or more, more preferably 0.3 gsm or more, and furthermore, usually 1.0 gsm or less, preferably 0.8 gsm or less, even more preferably 0.6 gsm or less. When the amount of the anchor layer is not less than the lower limit of the above range, peeling of the layer containing the sensory component can be suppressed. Furthermore, when the amount of the anchor layer is not more than the upper limit of the above range, the influence on the rollability in the roll process can be limited.

[0125] The method for providing the anchor layer as a part of the liner sheet 103 is not particularly limited, and examples of the method that can be cited include an application method and a bonding method after film formation, similar to the method for providing the layer containing the sensory component described above.

[0126] Furthermore, the region on the liner sheet 103 where the anchor layer is provided as seen from the thickness direction of the liner sheet is not particularly limited, and the anchor layer can be provided on the entire region or a partial region of the liner sheet 103. Preferably, the anchor layer should be provided only in the region downstream of the contact surface between the flavor generation section and the mouthpiece section. More preferably, the anchor layer should be provided only in the region at least 10 mm downstream of the contact surface between the flavor generation section and the mouthpiece section. By virtue of this arrangement, when the flavor generation article is heated by an electric heating device, which will be described later, the anchor layer can be prevented from being heated.

[0127] (Coloring layer)

[0128] From the viewpoint of achieving a desired appearance, the liner sheet 103 can further include a coloring layer, and when the anchor layer is applied, the liner sheet 103 is particularly preferably includes a coloring layer arranged between the layer containing the sensory component and the anchor layer.

[0129] The type of the components contained in the coloring layer is not particularly limited as long as they can color, and coloring components such as various colors of dyes and pigments, and the like can be used. The coloring layer can further contain a hydrophobic lacquer / varnish, nitrocellulose, or ethyl cellulose, and the like. In this case, the coloring layer can include coloring components that are distributed on the entire surface of the coloring layer, or partially distributed. Furthermore, the coloring components in the coloring layer can be arranged on the inner surface of the coloring layer.

[0130] The method for providing the coloring layer as a part of the liner sheet 103 is not particularly limited, and examples of the method that can be cited include an application method and a bonding method after film formation, similar to the method for providing the layer containing the sensory component described above.

[0131] (Covering layer)

[0132] From the perspective of making it possible to suppress physical friction during production and volatilization of components contained in the inner layer during storage, the liner sheet 103 can further include a cover layer arranged on the outer surface side of the layer containing the sensory component.

[0133] There is no particular limitation on the type of material in the cover layer, so long as degradation caused by environmental influences can be suppressed, and examples that can be cited include at least one material selected from the group consisting of wax, resin, paper, film, water-soluble polymer, hydrophobic polymer, hydrophobic paint / varnish, nitrocellulose, and ethyl cellulose, and the like. One of these materials can be used alone, or two or more materials can be used in combination.

[0134] There is no particular limitation on the method for providing the cover layer as part of the liner sheet 103, and examples of methods that can be cited include an application method and a bonding method after film formation, similar to the method described above for providing the layer containing the sensory component.

[0135] Furthermore, there is no particular limitation on the region on the liner sheet 103 where the cover layer is provided as seen from the thickness direction of the liner sheet, and the cover layer can be provided on the entire region or a partial region of the liner sheet 103. Preferably, the cover layer should be provided only in the region downstream of the contact surface between the flavor generation section and the mouthpiece section. More preferably, the cover layer should be provided only in the region at least 10 mm downstream of the contact surface between the flavor generation section and the mouthpiece section. Even more preferably, the cover layer should be provided to cover the entire layer containing the sensory component. Furthermore, the cover layer should be provided so as not to exceed the region where the anchor layer is present.

[0136] From the perspective of reducing the contact area with external substances in physical contact in order to make it possible to suppress loss of the sensory component and the like, and also from the perspective of achieving a desired appearance and texture, the liner sheet 103 can be textured on at least a portion of the region where the layer containing the sensory component is present as seen from the thickness direction of the liner sheet.

[0137] There is no particular limitation on the method of texturing, and methods such as embossing and thicker partial application of a layer can be cited.

[0138] The ratio of the textured area to the area of the backing sheet 103 as seen from the thickness direction of the backing sheet 103 is not particularly limited. The backing sheet 103 can be textured over the entire surface thereof or over a portion of the surface thereof. By texturing the backing sheet, when the flavor inhalation article 100 is packed in a small box, the area of the backing sheet 103 of the flavor inhalation article 100 that comes into contact with the backing sheet of another flavor inhalation article 100 can be reduced. Further, the texturing can be implemented over an area of at most 15 mm from the end of the backing sheet 103 on the mouthpiece end side. When the user holds the flavor inhalation article 100 in the mouth, the user's lips come into contact with the texture, so that a novel skin feeling can be provided.

[0139] (lip release layer)

[0140] From the viewpoint of inhibiting the user's lips from adhering to the flavor inhalation article 100, the backing sheet 103 can further include a lip release layer arranged on the outer surface side of the layer containing the sensate component. Further, the lip release layer can also be regarded as a cover layer of the above-described type.

[0141] Further, the lip release layer can include or can be formed of a lip release material. The lip release material refers to a material configured to assist in easy separation (substantial absence of adhesion) of contact between the lips and the backing sheet 103 when the user holds the flavor inhalation article 100 in the mouth. For example, the lip release material can include nitrocellulose, ethyl cellulose, or methyl cellulose, or the like. For example, the lip release material can be applied to the outer surface of the backing sheet 103 by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the backing sheet 103.

[0142] The lip release material is arranged at least on a predetermined mouthpiece region that is normally contacted by the user's lips when the user holds the flavor inhalation article 100 in the mouth. Specifically, a lip release material arrangement region R1 of the outer surface of the backing sheet 103 covered with the lip release material can be defined as a region between the mouthpiece end 151 of the filter section 104 and the opening V.

[0143] [mouthpiece section]

[0144] The flavor inhalation article 100 includes a mouthpiece section 101. The configuration of the mouthpiece section 101 is not particularly limited, as long as the mouthpiece section includes at least one mouthpiece constituent section, and at least one of the mouthpiece constituent sections has a first wrapper wrapped around the circumferential outer surface thereof and can further have a second wrapper wrapped inside the first wrapper.

[0145] The mouthpiece-constituting segments that can be included in the mouthpiece segment 101 can be segments that are typically included in a mouthpiece of a cigarette or a heat-not-burn type flavor inhalation article, examples of which can include a filter segment 104 and a cooling segment 105, and the like.

[0146] The filter segment 104 and the cooling segment 105 will be described in detail below.

[0147] At least one of the mouthpiece-constituting segments preferably includes a filler material (mouthpiece-constituting segment filler material).

[0148] The form of the mouthpiece-constituting segment that includes the filler material is not particularly limited, and it can be in the form of a segment that includes a filter medium that will be described as an example of the filter segment 104 (discussed later), or a center hole segment, and the like, and a material such as cellulose acetate fiber, natural pulp fiber, or paper, and the like can be used as the material of the filter medium or the material that constitutes the center hole segment.

[0149] When at least one of these mouthpiece-constituting segments includes the filler material, from the perspective of easily inhibiting migration of the sensory component in the sensory component-containing layer of the backing sheet 103 to the filler material, the filler material can not contain cellulose acetate fiber.

[0150] Further, when at least one of these mouthpiece-constituting segments includes the filler material, from the perspective of easily inhibiting migration of the sensory component in the sensory component-containing layer of the backing sheet 103 to the filler material, the filler material can contain natural pulp fiber.

[0151] The form of the mouthpiece-constituting segment that includes the filler material is not particularly limited, and it can be in the form of a segment that includes a filter medium that will be described as an example of the filter segment 104 (discussed later), or a center hole segment, and the like, and a material containing natural pulp fiber, in particular, paper, and the like can be used as the material of the filter medium or the material that constitutes the center hole segment.

[0152] Further, the mouthpiece segment 101 can include a mouthpiece-constituting segment that does not contain a filler material from the perspective of easily inhibiting migration of the sensory component in the sensory component-containing layer of the backing sheet 103 to the filler material. The form of the mouthpiece segment that does not contain the filler material is not particularly limited, and examples that can be cited include a paper tube, and the like, which will be described as an example of the cooling segment 105 (discussed later).

[0153] (Filter segment)

[0154] The form of the filter segment 104 is not particularly limited, as long as the filter segment has a general filter function, and the filter segment can be formed of a single segment or by two or more segments. When the filter segment 104 includes two or more segments, the filter segment can include a first filter segment 104A and a second filter segment 104B, for example Figure 1 Examples of the general filter function include regulating the amount of air mixed, for example, when inhaling the aerosol, regulating the flavor, and regulating the nicotine and tar, but not all of these functions need to be provided. Furthermore, preventing the tobacco filler material from falling off when controlling the filter function, and suppressing the scattering of agglomerated droplets in the oral cavity are also important functions in the electrically heated tobacco product, which generates less components and tends to have a lower tobacco filler fill rate than the paper-wrapped tobacco product.

[0155] For example, for the filter segment 104, a tow consisting of synthetic fibers (hereinafter simply referred to as "tow") or a material such as paper that has been processed into a cylindrical shape can be used.

[0156] The shape of the filter segment 104 is not particularly limited, and a known shape can be adopted, for example, a cylindrical shape can be used, as shown in the first filter segment 104A in Figure 1

[0157] Furthermore, the filter segment 104 can be provided with a segment such as a cavity (center hole or the like) or a recess having a hollow (empty) circumferential section, as shown in the second filter segment 104B in Figure 1 The center hole segment having a center hole is generally arranged upstream of a segment including a filter medium (for example, an acetate filter segment), and is preferably arranged adjacent to an upstream cooling segment. By means of this mode, it is possible to prevent unnecessary loss of the generated aerosol, while also improving the appearance of the flavor inhalation article 100.

[0158] The filter segment 104 has a substantially circular shape in its circumferential section, and the diameter of the circle can be appropriately varied depending on the size of the product, but is generally 4.0 mm to 9.0 mm, preferably 4.5 mm to 8.5 mm, more preferably 5.0 mm to 8.0 mm. It should be noted that when the section is non-circular, the above diameter is assumed for a circle having the same area as the relevant section, and the diameter of this circle is applied.

[0159] The circumferential length of the circumferential section of the filter segment 104 can be appropriately varied depending on the size of the product, but is generally 14.0 mm to 27.0 mm, preferably 15.0 mm to 26.0 mm, more preferably 16.0 mm to 25.0 mm. ​

[0160] The total length of the filter segment 104 in the axial direction can vary depending on the size of the product, but is generally 5 mm - 35 mm, preferably 10.0 mm - 30.0 mm.

[0161] The shape and size of the filter medium can be appropriately adjusted so that the shape and size of the filter segment 104 are within the above ranges.

[0162] There is no particular limitation on the air flow resistance per 120 mm axial length of the filter segment 104, but the air flow resistance is generally 40 mmH2O - 300 mmH2O, preferably 70 mmH2O - 280 mmH2O, more preferably 90 mmH2O - 260 mmH2O.

[0163] The air flow resistance of the filter segment 104 can be measured by the same method as the method described above for measuring the air flow resistance of the flavored inhalation article 100.

[0164] The filter segment 104 can be a segment including the filter medium 108, as shown in the first filter segment 104A in Figure 1 .

[0165] There is no particular limitation on the density of the filter medium 108, but it is generally 0.10 g / cm 3 - 0.25 g / cm 3 , preferably 0.11 g / cm 3 - 0.24 g / cm 3 , and more preferably 0.12 g / cm 3 - 0.23 g / cm 3 . When the filter medium 108 contains an additive release container which will be described later, the density thereof is the density excluding the density of the additive release container.

[0166] The form of the filter medium 108 is not particularly limited, and known forms can be adopted, and examples of forms that can be cited are natural pulp fibers or cellulose acetate tow (cellulose acetate fibers) processed into a cylindrical shape, and the like. The single yarn fineness or total fineness of these fibers is not particularly limited, but in the case of a mouthpiece member having a 22 mm circumference, the single yarn fineness is preferably 5-20 g / 9000 m, and the total fineness is preferably 12,000-30,000 g / 9000 m. Fiber cross-sectional shapes that can be cited include circular, elliptical, Y-shaped, I-shaped, and R-shaped, and the like. In the case of a filter packed with cellulose acetate tow, the cellulose acetate long fibers can be hardened with a plasticizer (glyceryl triacetate), and specifically, glyceryl triacetate can be added in an amount of 5 wt%-10 wt% relative to the weight of the cellulose acetate tow in order to improve filter hardness. Furthermore, instead of an acetate filter, a mode utilizing a paper filter packed by using sheet pulp as a filter medium or another alternative filter can also be adopted.

[0167] The filter segment 104 can be produced by a well-known method, and when synthetic fibers such as cellulose acetate tow are used as the material of the filter medium 108, for example Figure 1 As shown in the first filter segment 104A in WO 2013 / 067511 Al, the filter segment 104 can be produced by means of a method of performing spinning on a polymer solution containing a polymer and a solvent and then crimping. For this method, the method disclosed in WO 2013 / 067511 Al can be used, for example.

[0168] Furthermore, the filter medium 108 can contain components such as flavoring materials separate from the additive release container that will be described later, and examples of flavoring materials that can be cited include menthol, spearmint, peppermint, fenugreek, clove, and medium-chain fatty acid triglyceride (MCT), and the like, and the same flavoring materials as those contained in the flavor generation segment 102 that will be described later can be used, with menthol being preferably used. One of these components can be used alone, or two or more components can be used in any combination and in any ratio.

[0169] By adding the flavoring material to the filter medium 108, the amount of flavoring material delivered during use is increased compared to the prior art in which the flavoring material is added only to the tobacco filler material or the like in the flavor generation section 102. The degree of increase in the amount of flavoring ingredient delivered is further increased depending on the position of the opening V provided in the cooling section 105. The method of adding the flavoring material to the filter medium 108 is not particularly limited, and the flavoring material should be added so as to be substantially uniformly dispersed in the filter medium to which the flavoring material is added. As the amount of flavoring material added, a form in which the flavoring material is added to 10-100 vol% of the filter medium 108 can be cited. The method of addition can include pre-adding the flavoring material to the filter medium 108 before the filter section 104 is constructed, or adding the flavoring material after the filter section 104 has been constructed.

[0170] Activated carbon can be added to the filter medium 108. In one flavor inhalation article 100, the amount of activated carbon added to the filter medium 108 can be 15.0 m 2 / cm 2 -80.0 m 2 / cm 2 For convenience, the above "activated carbon specific surface area x activated carbon weight / filter medium cross-sectional area in a direction perpendicular to the air flow direction" can also be expressed as "activated carbon surface area per unit cross-sectional area". The activated carbon surface area per unit cross-sectional area can be calculated based on the specific surface area of the activated carbon added to the filter medium of one flavor inhalation article 100, the weight of the activated carbon added, and the cross-sectional area of the filter medium. It should be noted that the activated carbon does not need to be uniformly dispersed in the filter medium to which the activated carbon is added, and it is not necessary for the medium to satisfy the above range throughout the entire cross-section of the filter medium (cross-section in a direction perpendicular to the air flow direction).

[0171] The activated carbon surface area per unit cross-sectional area is more preferably 17.0 m 2 / cm 2 or more, and even more preferably 35.0 m 2 / cm 2 or more. Meanwhile, the activated carbon surface area per unit cross-sectional area is more preferably 77.0 m 2 / cm 2 or less, and even more preferably 73.0 m 2 / cm 2or less. The activated carbon surface area per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of the activated carbon and its added amount and by adjusting the cross-sectional area of the filter medium in a direction perpendicular to the air flow direction. The activated carbon surface area per unit cross-sectional area is calculated based on the filter medium to which the activated carbon is added. When the filter section 104 is formed of a plurality of filter media, the above calculation is based only on the cross-sectional area and length of the filter medium to which the activated carbon is added.

[0172] Examples of the activated carbon that can be cited include those containing wood, bamboo, coconut shell, walnut shell, or coal, etc. as a starting material. In addition, activated carbon having a BET specific surface area of 1100 m 2 / g-1600 m 2 / g can be used, activated carbon having a BET specific surface area of 1200 m 2 / g-1500 m 2 / g can be preferably used, and activated carbon having a BET specific surface area of 1250 m 2 / g-1380 m 2 / g can be more preferably used. The BET specific surface area can be determined by the nitrogen adsorption method (BET multipoint method). In addition, activated carbon having a pore volume of 400 µL / g-800 µL / g can be used, activated carbon having a pore volume of 500 µL / g-750 µL / g can be preferably used, and activated carbon having a pore volume of 600 µL / g-700 µL / g can be more preferably used. The pore volume can be calculated from the maximum adsorption amount obtained using the nitrogen adsorption method. The amount of activated carbon added per unit length in the air flow direction of the filter medium to which the activated carbon has been added is preferably 5 mg / cm-50 mg / cm, more preferably 8 mg / cm-40 mg / cm, and even more preferably 10 mg / cm-35 mg / cm. Since the specific surface area of the activated carbon and the amount of the activated carbon added are within the above ranges, the activated carbon surface area per unit cross-sectional area can be adjusted to a desired value.

[0173] In addition, the cumulative 10 vol% particle size (particle size D10) of the activated carbon particles is preferably 250 µm-1200 µm. In addition, the cumulative 50 vol% particle size (particle size D50) of the activated carbon particles is preferably 350 µm-1500 µm. It should be noted that the particle sizes D10 and D50 are measured by means of the laser diffraction scattering method. An example of an apparatus suitable for such a measurement that can be cited includes the "LA-950" laser diffraction / scattering particle size distribution measuring apparatus produced by HORIBA, Ltd. The powder is poured into a cell of the apparatus together with pure water, and the particle size is detected based on the light scattering information of the particles.

[0174] The measurement conditions used in the measuring device were as follows.

[0175] Measurement mode: manual flow cell measurement mode

[0176] Dispersing medium: ion exchange water

[0177] Dispersing method: measurement was performed after ultrasonic irradiation for 1 minute

[0178] Refractive index: 1.92-0.00i (sample refractive index) / 1.33-0.00i (dispersing medium refractive index)

[0179] Number of measurements: two measurements were performed with different samples

[0180] Furthermore, the method of adding the activated carbon to the filter medium of the filter section 104 is not particularly limited, and the activated carbon should be added so as to be substantially uniformly dispersed in the filter medium to which the activated carbon is added.

[0181] The filter medium 108 can include a frangible additive release container (e.g., a capsule) that includes a frangible shell, such as gelatin. The form of the capsule (also referred to as an "additive release container" in the technical field) is not particularly limited, and can take a well-known form, for example, a frangible additive release container including a frangible shell, such as gelatin, can be used. In this case, when the capsule is broken by a user of the tobacco product before use, during use, or after use, a liquid or substance (typically a flavoring material) contained within the capsule is released, which is then delivered to the tobacco smoke when the tobacco product material is used, and to the ambient environment after use.

[0182] The form of the capsule is not particularly limited, and for example, it can be a readily breakable capsule, and its shape is preferably spherical. Any of the above-described additives can be contained as an additive included in the capsule, but a flavoring material or activated carbon is particularly preferably contained. Furthermore, one or more types of material used to assist in filtering the smoke can be added as an additive. The form of the additive is not particularly limited, and it is typically a liquid or a solid. It should be noted that the use of a capsule containing an additive is well known in the technical field. A readily breakable capsule and a method of producing the same are well known in the technical field.

[0183] Examples of the material of the flavoring material include menthol, spearmint, peppermint, fenugreek, or clove, and medium-chain fatty acid triglyceride (MCT), etc. The flavoring material is menthol, or menthol or the like can be used in combination.

[0184] From the viewpoint of improving strength and structural rigidity, the filter section 104 can include a second wrapper 107 wrapping the material of the filter, as shown in the first filter section 104A in Figure 1 . The form of the second wrapper 107 is not particularly limited, and it can include a seam including one or more adhesive lines. The adhesive can include a hot-melt adhesive, and further, the hot-melt adhesive can include polyvinyl alcohol.

[0185] When the filter includes two or more sections, the first wrapper 106 is preferably disposed so as to wrap both of the two or more sections, as shown in the first filter section 104A in Figure 1 . It should be noted that when the first wrapper 106 (the first wrapper in Figure 1 ) is not used to wrap both of the two or more sections, the wrapper wrapped on the circumferential outer surface of one section (the second wrapper in Figure 3 ) is regarded as the first wrapper.

[0186] The manner in which the first wrapper and the second wrapper are treated (the reference numerals other than the reference numerals of the first wrapper 106 and the second wrapper 107 are omitted in Figure 3 ) will be described with reference to Figure 3 .

[0187] In Figure 3 (a) (the same pattern as shown in Figure 1 (a) and Figure 3 ), the wrapper wrapped on the circumferential outer surfaces of the first filter section 104A and the second filter section 104B is the first wrapper 106, and the wrapper disposed on the inner side thereof and wrapped on the circumferential outer surface of the first filter section 104A is the second wrapper 107.

[0188] In Figure 3 (b), the wrapper wrapped on the circumferential outer surfaces of the first filter section 104A and the second filter section 104B is the first wrapper 106, and the wrapper disposed on the inner side thereof and wrapped on the circumferential outer surface of the first filter section 104A and the wrapper wrapped on the circumferential outer surface of the second filter section 104B is the second wrapper 107.

[0189] In Figure 3 (c), the wrapper wrapped on the circumferential outer surfaces of the first filter section 104A and the second filter section 104B is the first wrapper 106, and there is no second wrapper 107 because no wrapper is disposed on the inner side of the first wrapper 106.

[0190] In Figure 1In (d), the wrapper wrapped around the circumferential outer surface of the first filter segment 104A is the first wrapper 106, and there is no second wrapper 107 because no wrapper is arranged on the inner side of the first wrapper 106.

[0191] The material of the first wrapper 106 and the second wrapper 107 (these will also be collectively referred to as “the first wrapper or the like”) is not particularly limited, and a well-known material can be used, and the material can also contain a filler such as calcium carbonate or the like.

[0192] The thickness of the first wrapper or the like is not particularly limited, and is typically 20 µm to 140 µm, preferably 30 µm to 130 µm, more preferably 30 µm to 120 µm.

[0193] The basis weight of the first wrapper or the like is not particularly limited, and is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, more preferably 23 gsm to 90 gsm.

[0194] Further, the first wrapper or the like can be coated or uncoated, but from the perspective of allowing a function other than strength and structural rigidity to be imparted, it is preferable to be coated with a desired material.

[0195] The first wrapper 106 and the second wrapper 107 can include different materials, and can have different thicknesses, basis weights, and air permeabilities.

[0196] When at least one selected from the group consisting of the first wrapper 106 and the second wrapper 107 is oil-resistant, either wrapper can be oil-resistant, or both wrappers can be oil-resistant.

[0197] Further, comparing the first wrapper 106 and the second wrapper 107, from the perspective of easily suppressing migration of the sensory component in the layer containing the sensory component to the mouthpiece segment, it is preferable that the first wrapper be oil-resistant, and especially when the mouthpiece segment includes two or more mouthpiece constituent segments and at least two of the mouthpiece constituent segments are wrapped by the first wrapper, it is preferable that the first wrapper be oil-resistant.

[0198] When the central hole segment ( Figure 4When the second filter section 104B in the filter section 104 is used as a filter section 104, the center hole section can be formed of a filler layer having one or more hollow portions, and a wrapper (first wrapper or second wrapper) wrapped on a circumferential outer surface of the filler layer. The center hole section has a function of adjusting the longitudinal direction (Z direction) of the flavor inhalation article while increasing the strength of the mouthpiece section. The filler layer can be formed, for example, as a rod having an inner diameter of φ1.0 mm to φ5.0 mm, packed with high-density cellulose acetate fibers, to which a plasticizer containing triacetin is added in an amount of 6 to 20 mass% with respect to the mass of the cellulose acetate, and the plasticizer is cured. The filler layer has fibers with high packing density, so that air and aerosol flow only through the hollow portions during suction, and hardly flow through the filler layer. The filler layer inside the center hole section is a fiber filler layer, so that the user hardly feels discomfort when touching the outside during use. In addition, the shape of the center hole section can also be maintained by means of thermoforming, without the need to provide a wrapper.

[0199] [cooling section]

[0200] The cooling section 105 is a constituent section of the mouthpiece section 101, and is inserted adjacent to the flavor generation section 102 and the filter section 104, and is usually a rod-shaped member provided with a cavity of a cylindrical shape or the like and having a hollow (empty) circumferential cross section, and for example, a paper tube or the like can be cited.

[0201] In addition, the opening V (also referred to as "vent filter (Vf)" in the technical field) can be provided concentrically in the circumferential direction of the cooling section 105.

[0202] When an aerosol base material is used in the flavor generation section 102, the vapor containing the aerosol base material and the tobacco flavor component generated due to heating of the flavor generation section 102 is liquefied due to a temperature drop in the hollow section, and the vapor comes into contact with the outside air, and in particular, when the opening V is provided, the temperature is thereby lowered and the vapor is liquefied, so that it is possible to promote aerosol generation. The opening V will be described in detail below.

[0203] The number of openings V in the cooling section 105 is not particularly limited, and a plurality of openings V can be arranged at fixed intervals in the circumferential direction of the cooling section 105. The openings V are provided in the cooling section 105 so that low-temperature air can flow into the cooling section 105 from the outside when the user sucks the flavor inhalation article 100, and the temperature of the air and the volatile components flowing in from the flavor generation section 102 can be reduced. Furthermore, the vapor containing the aerosol base material or the tobacco flavor components, etc. is condensed due to being cooled by the low-temperature air introduced into the cooling section 105 through the openings V. In this way, aerosol generation is promoted, while the size of the aerosol particles can also be controlled. The cooling effect can also be increased by coating the inner surface of the paper tube with a polymer coating such as polyvinyl alcohol) or a polysaccharide coating such as (if cellulose) to utilize the heat absorption or heat of solution associated with a phase change of the coating. The air flow resistance of the cylindrical cooling section is 0 mmH2O.

[0204] When the openings V existing in a concentric form are formed as a group of openings, there can be one group of openings, or there can be two or more groups of openings.

[0205] The openings V in the cooling section 105 are preferably arranged at a position at least 1 mm from the boundary between the cooling section 105 and the filter section 104, more preferably at a position at least 2 mm from this. This makes it possible not only to improve the cooling capacity of the cooling section 105, but also to suppress stagnation of components due to heat generation inside the cooling section 105, and to increase the delivery amount of these components. Furthermore, the openings V are preferably provided in the liner sheet 103 at a position directly above (vertically overlapping) the openings V provided in the cooling section 105. To this end, the flavor generation section 102, the cooling section 105, and the filter section 104 can be wrapped and joined together with the liner sheet 103, and then the liner sheet 103 and the cooling section 105 can be irradiated with a laser from above the liner sheet 103 to be perforated by the laser, thereby providing these openings.

[0206] The openings V in the cooling section 105 are preferably provided so that the ratio of the air flowing in from the openings during suction at 17.5 mL / sec on an automatic smoking machine (volume ratio of the air flowing in from the openings when the proportion of the air sucked from the mouth end is 100 vol%) is, for example, 10-90 vol%, preferably 50-80 vol%, more preferably 55-75 vol%, the number of openings V per group of openings can be selected from the range of 5-50 openings, the diameter of the openings V can be selected from the range of 0.1-0.5 mm, and the above ratio can be achieved by a combination of these selections.

[0207] The air inflow rate can be measured by a method based on ISO 9512 using an automatic smoking machine (e.g. a 1-port smoking machine manufactured by Borgwaldt).

[0208] From the perspective of increasing the delivery amount of the component generated by heating, the region in which the opening V exists is preferably at least 4 mm, more preferably at least 4.5 mm, even more preferably at least 5 mm, particularly preferably at least 5.5 mm from the boundary between the cooling section 105 and the filter section 104 in the direction of the cooling section side, and from the perspective of ensuring the cooling function, furthermore preferably not more than 15 mm, more preferably not more than 10 mm, even more preferably not more than 7 mm from the boundary.

[0209] From the perspective of increasing the delivery amount of the component generated by heating, the region in which the opening V exists is preferably at least 22 mm, preferably at least 23.5 mm, preferably at least 24 mm, more preferably at least 25 mm from the mouth end of the flavor inhalation article 100 in the direction of the cooling section side, and from the perspective of ensuring the cooling function, furthermore preferably not more than 38 mm, more preferably not more than 36.5 mm, even more preferably not more than 33 mm from the mouth end.

[0210] Furthermore, with the boundary between the cooling section 105 and the flavor generation section 102 as a reference, if the axial length of the cooling section 105 is 20 mm or more, from the perspective of ensuring the cooling function, the region in which the opening V exists is preferably at least 2 mm, more preferably at least 3.5 mm, even more preferably at least 7 mm from the boundary between the cooling section 105 and the flavor generation section 102 in the direction of the cooling section 105 side, and from the perspective of increasing the delivery amount of the component generated by heating, furthermore preferably not more than 18 mm, more preferably not more than 16.5 mm, even more preferably not more than 15 mm, particularly preferably not more than 14.5 mm from the boundary.

[0211] The diameter of the opening V is not particularly limited, and is typically 100 µm-1000 µm, more preferably 300 µm-800 µm. The opening is preferably substantially circular or substantially elliptical, and in the case of a substantially elliptical shape, the diameter represents the major axis.

[0212] The length of the cooling section 105 in the long axis direction can be appropriately varied depending on the size of the product, but is generally 10 mm or more and preferably 15 mm or more, and is generally 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. By setting the length of the cooling section 105 in the long axis direction at or above the lower limit described above, a sufficient cooling effect can be ensured and a pleasant flavor can be obtained, and by setting the length at or below the upper limit described above, loss due to adhesion of generated vapor and aerosol to the inner wall of the cooling section 105 can be suppressed.

[0213] When the cooling section 105 is filled with a cooling sheet or the like for cooling, the total surface area of the cooling section 105 is not particularly limited, and can be, for example, 150 mm 2 / mm-1000 mm 2 / mm. This surface area is the surface area per unit length (mm) of the cooling section 105 in the air flow direction. The total surface area of the cooling section 105 is preferably 200 mm 2 / mm or more, more preferably 250 mm 2 / mm or more, while preferably 600 mm 2 / mm or less, more preferably 400 mm 2 / mm or less.

[0214] The internal structure of the cooling section 105 preferably has a large total surface area. Accordingly, in a preferred embodiment, the cooling section 105 can be formed of a sheet that is crumpled and then slotted, gathered, and folded so as to form channels. The more folds or slots there are within a given volume of the element, the larger the total surface area of the cooling section 105.

[0215] When the cooling section 105 is filled with a sheet or the like for cooling the air and volatile components flowing from the flavor generation section 102 into the cooling section 105, the total surface area of the cooling section 105 is not particularly limited, and can be, for example, 300 mm 2 / mm-1000 mm 2 / mm. This surface area is the surface area per unit length (mm) of the cooling section 105 in the air flow direction. The total surface area of the cooling section 105 is preferably 400 mm 2 / mm or more, more preferably 450 mm 2 / mm or more, while preferably 600 mm 2 / mm or less, more preferably 550 mm 2 / mm or less.

[0216] From the viewpoint of reducing the environmental burden, it is also desirable to use paper as the material of the cooling sheet member. The paper serving as the cooling sheet material preferably has a basis weight of 30-100 gsm and a thickness of 20-100 pm. From the viewpoint of reducing the removal of the flavor source component and the aerosol base material component in the cooling section, the paper serving as the cooling sheet material preferably has low air permeability, and an air permeability of 10 CORESTA units or less is preferable. The cooling effect can also be improved by utilizing the heat absorption of a coating or the heat of dissolution associated with a phase change, coating the paper serving as the cooling sheet material with a polymer coating such as polyvinyl alcohol or a polysaccharide coating such as pectin.

[0217] The thickness of the material constituting the cooling section 105 (the thickness of the paper tube in this case) is not particularly limited, and can be, for example, 5 pm-500 pm, or can be 10 pm-250 pm.

[0218] The openings V in the cooling section 105 should preferably be arranged at a position of at least 1 mm from the boundary between the cooling section 105 and the filter section 104, and should more preferably be arranged at a position of at least 2 mm from the boundary. This makes it possible not only to improve the cooling capacity of the cooling section 105, but also to suppress stagnation of components due to heat generation inside the cooling section 105, and to increase the delivery amount of the components. In addition, the openings are preferably provided in the liner sheet 103 at a position (vertically overlapping position) directly above the positions at which the openings V are provided in the cooling section 105. To this end, the flavor generation section 102, the cooling section 105, and the filter section 104 can be wrapped and joined together with the liner sheet 103, and then the liner sheet 103 and the cooling section 105 can be irradiated with a laser from above the liner sheet 103 to be perforated by the laser, thereby providing the openings. The openings in the cooling section 105 are preferably provided so that the ratio of air flowing in from the openings during suction at 17.5 mL / sec on an automatic smoking machine (volume ratio of air flowing in from the openings when the proportion of air suctioned from the mouth end is 100 vol%) is, for example, 10-90 vol%, preferably 50-80 vol%, more preferably 55-75 vol%, the number of openings V per group of openings can be selected from the range of 5-50 openings, the diameter of the openings V can be selected from the range of 0.1-0.5 mm, and the above ratio can be achieved by a combination of these selections. The air inflow ratio can be measured by a method based on ISO 9512, using an automatic smoking machine (for example, a 1-port smoking machine manufactured by Borgwaldt). There is no particular limitation on the length of the cooling section 105 in the axial direction (air flow direction), but the length is usually 10 mm or more, preferably 15 mm or more, and in addition, usually 40 mm or less, preferably 35 mm or less, more preferably 30 mm or less. The axial length of the cooling section 105 is particularly preferably 20 mm. By setting the axial length of the cooling section 105 to be not less than the lower limit described above, it is possible to ensure sufficient cooling effect and obtain a pleasant flavor. In addition, by setting the axial length of the cooling section 105 to be not more than the upper limit described above, it is possible to suppress loss due to adhesion of vapor and aerosol generated during use to the inner wall of the cooling section 105.

[0219] [flavor generation section]

[0220] The form of the flavor generating segment 102 is not particularly limited, as long as the flavor generating segment has a well-known form, and the flavor generating segment is generally in the form in which a flavor source such as a tobacco filler material is wrapped with a flavor generating segment wrapper. The method for producing the flavor generating segment 102 is also not particularly limited, and a well-known method or a combination of well-known methods can be applied.

[0221] The form of the flavor source is not particularly limited, and when the flavor source is a tobacco filler material, a well-known form such as cut tobacco or a reconstituted tobacco sheet can be used. In addition, when the flavor inhalation article 100 is a heat-not-burn type flavor inhalation article, the tobacco filler material can include an aerosol base material. The aerosol base material is a base material for generating an aerosol due to being heated, and examples thereof include glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0222] The amount of the aerosol base material contained in the tobacco filler material is not particularly limited, and from the perspective of generating sufficient aerosol and imparting good flavor, the amount is generally 5 wt% or more, preferably 10 wt% or more, and generally 50 wt% or less, preferably 15 wt% or more and 25 wt% or less, relative to the total amount of the tobacco filler material.

[0223] When the tobacco filler material is in the form of cut tobacco, the material for the cut tobacco is not particularly limited, and a well-known material such as lamina and midrib can be used. In addition, tobacco dust can also be formed by grinding dried tobacco leaves to an average particle size of 20 µm to 200 µm, and then the homogenized material can be processed into a sheet (hereinafter also simply referred to as “homogenized sheet”), which is cut into pieces.

[0224] In addition, the flavor generating segment 102 can be filled with a material obtained by cutting a homogenized sheet having a length similar to the length of the flavor generating segment 102 in the longitudinal direction of the flavor generating segment 102 and substantially horizontally in the longitudinal direction of the flavor generating segment 102 (thus forming a so-called “thread-type” filler material). The width of the cut tobacco is preferably 0.5 mm to 2.0 mm. In addition, the content of dry tobacco leaves in the flavor generating segment 102 is not particularly limited, but can be cited as between 200 mg / rod portion and 800 mg / rod portion, and preferably between 250 mg / rod portion and 600 mg / rod portion. This range is particularly suitable if the flavor generating segment 102 has a circumference of 22 mm and a length of 20 mm.

[0225] For tobacco leaves used in the production of shredded tobacco and homogenized sheets, various types of tobacco can be used. Examples that can be listed include yellow tobacco, burley tobacco, oriental tobacco or natural type, as well as other red and yellow tobacco varieties, and their blends. Suitable blends of the above varieties can be used in the mixture to achieve the desired flavor. Details about tobacco varieties are disclosed in "Dictionary of Tobacco, Tobacco Academic Studies Center, March 31, 2009". There are several conventional methods for producing homogenized sheets, namely, methods for grinding tobacco leaves and processing them into homogenized sheets. According to the first method, paper sheets are produced by using a papermaking process. According to the second method, a suitable solvent (such as water) is mixed with and homogenized with the ground tobacco leaves, and then the homogenized material is thinly cast onto a metal plate or strip and dried to produce cast sheets. According to the third method, a suitable solvent (such as water) is mixed with and homogenized with the ground tobacco leaves, and the homogenized material is extruded into sheet form and shaped to produce calendered sheets. Details regarding the types of homogenized sheets are disclosed in "Dictionary of Tobacco, Tobacco Academic Studies Center, March 31, 2009".

[0226] Relative to the total weight of the tobacco filling material, the amount of moisture contained in the tobacco filling material can be listed as, for example, 10 wt%-15 wt%, preferably 11 wt%-13 wt%. Such a moisture content inhibits staining of the flavor-generating segment wrapper, which will be described later, and improves rolling suitability when producing the flavor-generating segment 102. There are no particular limitations on the preparation size or method of the shredded tobacco contained in the tobacco filling material. For example, materials obtained by shredding dried tobacco leaves to a width of 0.5 mm or larger and 2.0 mm or smaller can be used. Furthermore, when using milled materials in homogenized sheets, sheets can be formed by milling dried tobacco leaves to an average particle size of about 20 µm to 200 µm and then homogenizing the milled tobacco, and the homogenized sheets can be shredded to a width of 0.5 mm or larger and 2.0 mm or smaller for use.

[0227] The tobacco filler material can also include an aerosol base material. The type of aerosol base material is not particularly limited, and extracts and / or components thereof from various types of natural products can be selected according to the application. The amount of the aerosol base material contained in the tobacco filler material is not particularly limited, and is generally 5 wt% or more, preferably 10 wt% or more, and generally 50 wt% or less, preferably 15 wt% or more and 25 wt% or less, relative to the total amount of the tobacco filler material, from the viewpoint of generating sufficient aerosol and imparting good flavor.

[0228] The tobacco filler can contain a flavoring material. The type of flavoring material is not particularly limited, and from the viewpoint of imparting a pleasant flavor, the following can be cited: p-methoxyacetophenone, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, aniseed oil, apple juice, balsam oil, benzaldehyde, benzoin, benzyl alcohol, benzyl benzoate, benzyl phenyl acetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, beta-carotene, carrot juice, L-carvyl acetate, beta-caryophyllene, cassia oil, cederwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, conifer oil, coriander oil, cumin aldehyde, davana oil, delta-decalactone, gamma-decalactone, decanoic acid, dill oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenyl acetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3, (5 or 6) -dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, golden chain tree absolute, gentian root extract, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, hexyl phenyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4- (3-hydroxy-1-butenyl) -3,5,5-Trimethyl-2-cyclohexen-1-one, 4-(p-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute oil, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyrate, isobutyl phenylacetate, jasmine absolute oil, kola nut extract, rockrose oil, terpene-free lemon oil, licorice extract, linalool, linalyl acetate, Angelica sinensis root oil, maltol, maple syrup, menthone, L-menthyl acetate, p-methoxybenzaldehyde, methyl-2-pyrrolidone, Methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute oil, molasses, myristic acid, nerol, nerolidol, γ-nonalactone, myristole oil, δ-octanolide, octanal, caprylic acid, neroli oil, orange oil, orris root oil, palmitic acid, ω-pentadecanolactone, peppermint oil, Paraguayan orange leaf oil, phenethyl alcohol, phenylacetic acid, phenylacetic acid, piperaldehyde, plum extract, propenyl ethyl guaiacol, propionate, 3-propyl indobenzene Phthalate, plum juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpinene ester, terpinene acetate ester, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxehera (8.3.0.0 (4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tetranone, triethyl citrate, 4-(2,6,6-trimethyl- 1-Cyclohexenyl)-2-buten-4-one, 2,6,6-trimethyl-2-cyclohexen-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)-2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecyl lactone, γ-valerol lactone, vanilla extract, vanillin, veratral, violet leaf essential oil, N-ethyl-p-menthane-3-carbamate (WS-3), and ethyl-2-(p-menthane-3-carbamate) acetate (WS-5). These flavoring ingredients can be used alone or in combination of two or more.

[0229] In addition, the flavor generating section 102 may include a mating part that mats with a heating element or the like for heating the flavor inhalation article 100.

[0230] The flavor generating section 102 preferably has a columnar shape, in which case the aspect ratio, represented by the height of the flavor generating section 102 in the long axis direction being greater than the width of the bottom surface of the flavor generating section 102, is preferably 1 or greater.

[0231] The shape of the bottom surface of the flavor generating section 102 is not limited, and can be a polygon, a rounded polygon, a circle, or an ellipse, etc., in which the width is the upper diameter when the bottom surface is circular, the major axis when the bottom surface is elliptical, the diameter of the circumscribed circle when the bottom surface is a polygon, or the major axis of the circumscribed ellipse when the bottom surface is a rounded polygon. The height of the flavor generating section 102 is preferably about 10-70 mm, and the width is preferably about 4-9 mm.

[0232] The length of the flavor generating section 102 in the major axis direction can be appropriately varied depending on the size of the product, but is generally 10 mm or more, preferably 12 mm or more, more preferably 15 mm or more, even more preferably 18 mm or more, and furthermore generally 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, even more preferably 25 mm or less. Furthermore, from the perspective of the amount of flavor delivered, and from the perspective of balancing the aerosol temperature when an aerosol base material is used, the ratio of the length of the flavor generating section 102 to the length h of the flavor generating section 102 in the major axis direction is generally 10% or more, preferably 20% or more, more preferably 25% or more, even more preferably 30% or more, and furthermore generally 60% or less, preferably 50% or less, more preferably 45% or less, even more preferably 40% or less.

[0233] (Flavor generating section wrapper)

[0234] There is no particular limitation to the constitution of the flavor generating section wrapper, which can have a general form, and cellulose fiber paper or the like can be cited as an example, and specifically a material containing pulp as a main component can be cited. With regard to the pulp, in addition to using wood pulp such as softwood pulp or hardwood pulp to manufacture the flavor generating section wrapper, it can also be made by mixing non-wood pulp (such as flax pulp, hemp pulp, sisal pulp, esparto grass, etc.) commonly used for wrapping paper of tobacco products.

[0235] The types of pulp that can be used include chemical pulp obtained by kraft pulping, acid / neutral / alkali sulfite pulping, or soda pulping, etc., groundwood pulp, chemically groundwood pulp, or thermomechanical pulp, etc.

[0236] The flavor generating section wrapper is produced using pulp by adjusting and homogenizing texture in a papermaking process using a long net paper machine, a cylinder mold paper machine, or a round short combination paper machine, etc. It should be noted that, if necessary, a wet strength agent can be added to make the flavor generating section wrapper water resistant, or a sizing agent can be added to adjust the printing conditions of the flavor generating section wrapper. In addition, papermaking internal additives such as sulfuric acid band and various types of anionic, cationic, nonionic, or amphoteric yield improvers, water filtration improvers, and paper strength enhancers, and papermaking additives such as dyes, pH adjusters, defoamers, resin control agents, and scale inhibitors can be added.

[0237] The basis weight of the base paper of the flavor generating section wrapper is not particularly limited, but it is usually 20 gsm or more, preferably 25 gsm or more, and usually 65 gsm or less, preferably 50 gsm or less, even more preferably 45 gsm or less.

[0238] The thickness of the flavor generating section wrapper is not particularly limited, but from the perspective of rigidity and air permeability, as well as the ease of adjustment during papermaking, the thickness is usually 10 µm or more, preferably 20 µm or more, more preferably 30 µm or more, and in addition, usually 100 µm or less, preferably 75 µm or less, more preferably 50 µm or less.

[0239] The shape of the flavor generating section wrapper is not particularly limited, and for example, a square or rectangular shape can be cited, in which case a side length of about 6-70 mm can be specifically cited, in which the length of the other side is about 15-28 mm, preferably about 22-24 mm, more preferably about 23 mm. For example, when the tobacco filler material is wrapped with the flavor generating section wrapper in a cylindrical shape, the end portion in the w direction and the end portion on the opposite side of the wrapping paper can be overlapped by about 2 mm and pasted together to form a cylindrical paper tube shape, and then the cylindrical paper tube shape is filled with the tobacco filler material. The size of the rectangular flavor generating section wrapper can be determined by the size of the finished flavor generating section 102.

[0240] When the flavor generating section wrapper is joined and wrapped around the flavor generating section 102 and another member adjacent to the flavor generating section 102, the length of one side can be 20-60 mm, and the length of the other side can be 15-28 mm.

[0241] In addition to the pulp, the flavor generating section wrapper can also include a filler material. The content of the filler material can be 10 wt% or more and less than 60 wt%, preferably 15 wt%-45 wt%, with respect to the total weight of the flavor generating section wrapper.

[0242] In the flavor generating section wrapper, the content of the packing material is preferably 15 wt% to 45 wt% within the preferable basis weight range (25 gsm to 45 gsm).

[0243] Further, if the basis weight is 25 gsm to 35 gsm, the content of the packing material is preferably 15 wt% to 45 wt%, and if the basis weight is more than 35 gsm and not more than 45 gsm, the content of the packing material is preferably 25 wt% to 45 wt%.

[0244] Calcium carbonate, titanium dioxide, or kaolin, etc. can be used as the packing material, but from the viewpoint of improving flavor and whiteness, etc., calcium carbonate is preferably used.

[0245] Various assistants other than the base paper and the packing material can also be added to the flavor generating section wrapper, and for example, a water resistance improving agent can be added to improve water resistance. The water resistance improving agent includes a wet strength agent (WS agent) and a sizing agent. Examples of the wet strength agent that can be listed include urea-formaldehyde resin, melamine-formaldehyde resin, or polyamide epichlorohydrin (PAE), etc. Further, examples of the sizing agent that can be listed include rosin soap, alkyl alkene ketone dimer (AKD), alkenyl succinic anhydride (ASA), or a highly saponified polyvinyl alcohol having a saponification degree of 90% or more, etc.

[0246] A paper strength enhancer such as polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, or polyvinyl alcohol can be added as an assistant. It is known that the use of a trace amount of oxidized starch in particular improves air permeability (for example, see JP 2017-218699 A).

[0247] Further, the flavor generating section wrapper can be appropriately coated, and in particular, a coating agent can be added to at least one of the two surfaces (i.e., the front surface and the back surface) thereof. There is no particular limitation on the coating agent, but a coating agent that forms a film on the surface of the paper and reduces the permeability of liquid is preferable. Examples of the coating agent that can be listed include alginic acid or a salt thereof (e.g., sodium salt), a polysaccharide (such as pectin), a cellulose derivative (such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, or nitrocellulose), starch or a derivative thereof (e.g., an ether derivative such as carboxymethyl starch, hydroxyalkyl starch, or cationic starch), and an ester derivative (such as starch acetate, starch phosphate, or starch octenyl succinate).

[0248] The flavor inhalation article 100 can include a member other than the above-described members, and can for example include a tip end section on the upstream side of the flavor generation section 102. The tip end section can internally include a filler material, and can be wrapped by a tip end section wrapper. The filler material can include cellulose acetate fibers or natural pulp fibers, etc. The tip end section preferably includes paper as the filler material. The tip end section can further include an aerosol generation substrate or a flavoring material.

[0249] <Method for producing a flavor inhalation article>

[0250] The method for producing the above-described flavor inhalation article 100 is not particularly limited, and a well-known method or a combination of well-known methods can be applied, and can for example be produced by wrapping the flavor generation section 102 and the mouthpiece section 101 with the liner sheet 103.

[0251] <Electrically heated flavor inhalation system>

[0252] When the above-described flavor inhalation article 100 is used as a heat-not-burn type flavor inhalation article, it can be used together with an electric heating device for heating the flavor inhalation article. That is, an electrically heated flavor inhalation system (which is abbreviated as "electrically heated flavor inhalation system") constituting another embodiment of the present application includes the above-described flavor inhalation article, and an electric heating device for heating the flavor inhalation article.

[0253] The configuration of the electrically heated flavor inhalation system is not particularly limited, and it can have for example Figure 4 the configuration shown in FIG. 8. Figure 4 is a view showing the internal structure of the electrically heated flavor inhalation system 200. It should be noted that Figure 1 the flavor inhalation article 100 in Figure 5 is depicted as

[0254] The electrically heated flavor inhalation system 200 includes the flavor inhalation article 100, and an electric heating device 30 for heating the flavor generation section 102 of the flavor inhalation article 100. The flavor inhalation article 100 is housed in the housing cavity 313 of the housing portion 310 in such a manner that the flavor inhalation article can be inserted into and removed from the housing cavity 313 through the insertion port 3A of the electric heating device 30.

[0255] When the user uses the electric heating device 30, the flavor inhalation article 100 is inserted into the housing cavity 313, and in this state, the heater provided in the housing portion 310 is caused to generate heat so as to heat the flavor source inside the flavor inhalation article 100, thereby generating an aerosol containing components (such as tobacco components) to be inhaled by the user.

[0256] The electric heating device 30 includes a housing 31 that is an outer case for housing various components. The housing 31 houses a heater 32, a temperature sensor 35, an inhalation sensor 36, a control unit 37, a power supply 38, and the like.

[0257] [Accommodating portion]

[0258] The housing 31 includes an accommodating portion 310 for accommodating the flavored inhalation article 100 in such a manner that the flavored inhalation article 100 can be inserted and removed from the front end toward the rear end. The accommodating portion 310 includes a cylindrical circumferential wall 312 that extends along the insertion / removal direction of the flavored inhalation article 100 and defines the outer circumference of the space into which the flavored inhalation article 100 is inserted, and a disc-shaped rear wall 311 that closes the rear end of the circumferential wall 312 to define the rear end of the space. The circumferential wall 312 or the rear wall 311 of the accommodating portion 310 can be integrally formed with the housing 31, or can be formed separately from the housing 31 and assembled to the housing 31.

[0259] The open end of the circumferential wall 312 of the accommodating portion 310 is open toward the outside of the housing 31 and serves as an insertion port 3A into which the flavored inhalation article 100 is inserted. Further, the inner space of the circumferential wall 312 is a cylindrical accommodating cavity 313 into which the tip end portion of the flavored inhalation article 100 can be inserted and removed via the insertion port 3A. In Figure 4 In the drawings, the reference sign CL indicates the central axis of the accommodating cavity 313 in the insertion / removal direction of the flavored inhalation article 100. Hereinafter, the direction along the central axis CL is also referred to as the axial direction. It should be noted that the outer diameter of the accommodating cavity 313 (i.e., the inner diameter of the circumferential wall 312) can be equal to, slightly larger than, or slightly smaller than the outer diameter of the flavored inhalation article 100.

[0260] The heater 32 is disposed around the circumferential wall 312 of the accommodating portion 310. The circumferential wall 312 and the rear wall 311 of the accommodating portion 310 are formed of a material that resists the heat of the heater 32 and also transmits the heat of the heater 32 to the flavored inhalation article 100. Examples of such a material that can be used in the accommodating portion 310 include metal such as stainless steel and heat-resistant resin. The heater 32 can be arranged inside the circumferential wall 312.

[0261] [Heater]

[0262] The heater 32 receives an electric power supply from the control unit 37 and generates heat to heat the flavored inhalation article 100 accommodated in the accommodating portion 310. That is, the heater 32 is a form of heating unit for heating the flavored inhalation article 100.

[0263] Furthermore, there are no particular limitations on the type of heater 32, and examples that can be used include heaters in which the heating wire (e.g., a wire material with high resistance, such as a nickel-chromium alloy, iron-chromium alloy, or iron-nickel alloy) is laid on a steel material, or ceramic heaters or sheathed heaters. It should be noted that a sheathed heater is a heater in which the heating wire is covered with filler and a metal tube together.

[0264] Figure 5 The illustration shows the flavor inhalation article 100 inserted into the receiving cavity 313. In this state, the heater 32 receives power from the control unit 37 and heats the flavor generating section 102 to a predetermined temperature, as described later. Here, the space within the receiving cavity 313 that is heated to the predetermined temperature by means of the heat from the heater 32 is defined as the heated region A1, and the space adjacent to the insertion port side of the heated region A1 in the axial direction (insertion / removal direction) is defined as the non-heated region A2. The non-heated region A2 is formed on the insertion port side of the receiving cavity 313, and the heated region A1 is formed on the inner side of the receiving cavity 313. Here, the heater 32 is disposed around or within the circumferential wall 312 in the heated region A1, and heats the heated region A1 from the outside. It should be noted that the heater 32 heats not only the portion in contact with it, but also the portion separated from the heater 32 by radiation or heat transfer. For example, the heater 32 heats the portion from the front end of the heater 32 to the position 317 on the insertion port side in the axial direction to the predetermined temperature. Therefore, the heated region A1 is the region extending from position 317 to the rear wall 311 in the axial direction of the receiving portion 310. That is, position 317 is the boundary between the heated region A1 and the unheated region A2, and the unheated region A2 extends axially from boundary 317 to the front end of the receiving cavity 313. It should be noted that boundary 317 can be defined as the boundary between the region reaching a predetermined temperature and the region below the predetermined temperature when actually heated by the heater 32, or it can be defined as an estimated boundary by estimating the boundary between the region reaching a predetermined temperature and the region below the predetermined temperature when the heater 32 generates heat under predetermined conditions. It should be noted that in this embodiment, the boundary position between the region where the circumferential wall 312 reaches the predetermined temperature and the region where the circumferential wall 312 is below the predetermined temperature is estimated, and the plane orthogonal to the central axis CL passing through the boundary position is defined as boundary 317, as shown below. Figure 6When the flavor inhalation article 100 has been inserted into the accommodation cavity 313, the flavor generating section 102 is positioned in the heated region Al, and at least a portion of the cooling section 105 is positioned in the non-heated region A2. It should be noted that, when the flavor inhalation article 100 is in a predetermined state, for example, in a state in which the flavor inhalation article 100 has been inserted into the accommodation cavity 313 until the tip end 152 of the flavor inhalation article 100 abuts against the rear wall 311 of the accommodation portion 310, the portion of the accommodation cavity 313 in which the flavor generating section 102 is positioned can be defined as the heated region Al, and the portion in which the cooling section 105 is positioned can be defined as the non-heated region A2.

[0265] [Control unit]

[0266] Figure 4 The configuration of the control unit 37 is shown. The control unit 37 controls the operation state of the electric heating device 30, such as the heating of the heater 32. The control unit 37 is, for example, a computer including a processor 71 such as a central processing unit (CPU), a digital signal processor (DSP), or a field programmable gate array (FPGA), a memory 72 such as a random access memory (RAM) or a read only memory (ROM), and an input / output unit 73. Further, the control unit 37 includes a drive circuit 74 for the heater 32.

[0267] The memory 72 can include each of a unit serving as a main memory unit 721 and a unit serving as an auxiliary memory unit 722. It should be noted that the memory 72 can be formed integrally with the processor 71 (as one chip). Examples of the memory 72 that can be cited include storage media such as a volatile memory (such as a RAM), a non-volatile memory (such as a ROM), an erasable programmable ROM (EPROM), an SSD, and a removable medium.

[0268] The memory 72 can store an operating system (OS), various programs (firmware), various data tables, various databases, setting data, and user data for implementing the operation of the electric heating device 30, and the like.

[0269] The input / output unit 73 is a means for inputting information from a user (a smoker) such as a power on / off to the processor 71 or for outputting information to the user. The input / output unit 73 is an interface for operating the temperature sensor 35 and the puff sensor 36 at a prescribed timing, for example, and for obtaining a detection value from each sensor 35 and 36. Further, the input / output unit 73 can include an operation button, an input means such as a touch panel, and an output means such as a display unit, a vibrator, and a speaker. The input / output unit 73 can also include a communication unit for communicating with an external device via a communication line. For example, the communication unit can be connected with another computer via a communication cable to receive a program and data for controlling the electric heating device 30 and store them in the memory 72, thereby updating firmware, a heating curve, and the like. The display unit is a means for displaying information, for example, and can be an indicator such as an LED, a liquid crystal display device, or an organic EL display device.

[0270] The drive circuit 74 supplies electric power from the power supply 38 to the heater 32 in accordance with a command from the processor 71 and operates the heater 32. The drive circuit 74 is a converter that adjusts the amount of current flowing to the heater 32, for example.

[0271] The control unit 37 reads a program stored in the memory 72 by the processor 71 into a work area of a main memory unit for execution and functions as predetermined functional units such as a determination unit 711, a heating control unit 712, and an output control unit 713. It should be noted that these functional units are not limited to functional units realized based on a program (software), and some or all of the functional units can be configured using a processor, an integrated circuit, and a hardware circuit such as a logic circuit.

[0272] The determination unit 711 determines information such as an operation of the user, a state of the flavored puffable article 100, and a heating condition of the heater 32 based on a detection result of each sensor 35, 36 and input information from an input means. For example, the determination unit 711 measures a number of puffs from a detection value from the puff sensor 36 and determines whether the number of puffs has reached a predetermined number.

[0273] The heating control unit 712 controls the drive circuit 74 based on the determination result of the determination unit 711, thereby controlling the electric power supplied from the power supply 38 to the heater 32 via the drive circuit 74. For example, when the determination unit 711 has determined that the number of puffs has reached the predetermined number, the heating control unit 712 terminates the heating. Further, when the determination unit 711 has determined that the amount of moisture or the amount of the flavor source in the flavor generating section 102 has decreased to the predetermined amount, the heating control unit 712 changes the heating temperature by changing the electric power supplied to the heater 32. In addition, when the determination unit 711 has determined that the amount of moisture or the amount of the flavor source in the flavor generating section 102 has decreased and has reached a state where the heating is to be ended, the heating control unit 712 terminates the heating by stopping the power supply to the heater 32.

[0274] The output control unit 713 outputs a notification, a warning, or the like to the user based on the determination result of the determination unit 711. For example, if the possible remaining number of puffs reaches or falls below the predetermined number, the output control unit 713 outputs a signal, and the output control unit 713 provides an output to the user in the form of a display on the display unit, a sound output by a speaker, or a vibration by a vibrator, or the like.

[0275] The length of the heater 32 in the long axis direction can be in the range of L ± 5.0 mm, where L mm is the length of the flavor generating section 102 in the long axis direction. From the viewpoint of aerosol delivery, that is, ensuring sufficient heat transfer to the flavor generating section 102 and ensuring sufficient volatilization of the aerosol base material and the flavor component contained in the flavor source, the length of the heater 32 in the long axis direction is preferably L mm or more, and from the viewpoint of suppressing the generation of components having an undesirable influence on the flavor or the like, it is preferably L + 0.5 mm or less, L + 1.0 mm or less, L + 1.5 mm or less, L + 2.0 mm or less, L + 2.5 mm or less, L + 3.0 mm or less, L + 3.5 mm or less, L + 4.0 mm or less, L + 4.5 mm or less, or L + 5.0 mm or less.

[0276] The heating intensity provided by the heater 32, that is, the time and temperature at which the flavor inhalation article 100 is heated, can be preset for each electrically heated flavor inhalation system 200. For example, the heating can be preset in such a manner that the flavor inhalation article 100 will be preheated for a given period of time after being inserted into the electric heating device 30 so as to be heated until the temperature of the circumferential outer surface of the portion of the flavor inhalation article 100 inserted into the electric heating device 30 reaches X (°C), and then the temperature is maintained at a constant temperature of not more than X (°C).

[0277] From the viewpoint of the amount of delivery of the component generated by heating and the like, the temperature X (°C) is preferably 80°C to 400°C. Specifically, the temperature can be 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 230°C, 240°C, 250°C, 260°C, 270°C, 280°C, 290°C, 300°C, 310°C, 320°C, 330°C, 340°C, 350°C, 360°C, 370°C, 380°C, 390°C, or 400°C.

[0278] From the viewpoint of promoting the inflow of outside air and inhibiting the stagnation of air and the component generated by heating inside the cooling section 105, the opening V provided in the cooling section 105 is preferably present farther from the mouthpiece end side of the cooling section 105 than from the region in contact with the electric heating device 30. In addition, the insertion port for the electric heating device 30 of the flavor inhalation article 100 can be tapered so as to facilitate the insertion of the flavor inhalation article 100.

[0279] The above description has been given by way of example with reference to Figure 7 The description given above relates to a mode using a heater as a device for heating the flavor inhalation article 100, and specifically relates to a mode of heating the flavor inhalation article 100 from the outside when the flavor inhalation article 100 has been inserted into the electric heating device. However, the device for heating the flavor inhalation article 100 is not limited to this device, and for example, a mode using a rod-shaped or spindle-shaped heater can also be employed, and the heater is configured to be inserted into the flavor generation section 102 of the flavor inhalation article 100 so as to heat the flavor inhalation article 100 from the inside when the flavor inhalation article 100 has been inserted into the electric heating device. In addition, a mode of providing an inductor as a heater and introducing a susceptor for heating a flavor source or the like into the flavor generation section 102 of the flavor inhalation article 100 can also be employed. In this mode, the inductor can be supplied with electric power by means of the output control unit 713, and the susceptor can be heated by inductive heating, thereby heating the flavor source or the like. In addition, a mode including a microwave generator as a heater can also be employed. In this mode, the microwave generator can be supplied with electric power by means of the output control unit 713, and the flavor source or the like in the flavor generation section 102 can be heated by means of microwave heating.

[0280] Unless otherwise expressly stated, measurements of various properties in the present specification are taken after the measurement sample has been kept in the same environment as the measurement environment for at least 48 hours prior to the measurement. Further, unless otherwise expressly stated, the measurement temperature is normal temperature (22 ± 2°C), the measurement humidity is normal humidity (60 ± 5% RH), and the measurement pressure is normal pressure (atmospheric pressure).

[0281] Examples

[0282] The present application will be described more specifically hereinafter by way of examples. However, the present application should not be construed as being limited to the following examples.

[0283] (Example 1)

[0284] <Production of flavor inhalation article>

[0285] A tobacco filler was prepared by mixing 15 g / 100 g of glycerin and 4 g / 100 g of propylene glycol with flaky tobacco shreds. The tobacco filler was rolled using a high-speed rolling machine, with a flavor generation section wrapper (basis weight 35 gsm, thickness 52 µm; manufactured by Nippon Paper Papylia Co., Ltd.). The tobacco filler was wrapped with the flavor generation section wrapper.

[0286] The weight of the shreds / rods was 0.8 g, the circumference of the roll was 22 mm, and the length of the roll was 68 mm. The rolled tobacco rod portions were placed in a sealed plastic container, 200 rod portions per layer, and stored.

[0287] The stored flavor generation section was cut to a length of 20 mm. Thereafter, the flavor generation section, a paper tube having a length of 20 mm and a circumference of 22 mm, and a filter section having a length of 20 mm and a circumference of 22 mm were wrapped with a backing sheet (to be described hereinafter), and a flavor inhalation article without an opening was produced. It should be noted that the filter section was obtained by wrapping a first filter section arranged on the downstream side and a second filter section arranged on the upstream side with a first wrapper. The first filter section is a section in which cellulose acetate fibers having a length of 8 mm (single fiber denier (g / 9000 m): 8.512, total fiber denier number (g / 9000 m): 28,000) are wrapped with a second wrapper (basis weight 35 gsm, thickness 40 µm). The second filter section is an unwrapped center-hole filter having a through-hole (diameter 4.5 mm) having a length of 12 mm.

[0288] The first wrapper is starch-coated paper having a basis weight of 35 gsm, a thickness of 40 µm, and an air permeability of 0 CORESTA units.

[0289] Then, openings were provided by forming 17 holes in the circumferential direction of the paper tube concentrically at a position of 5.5 mm in the direction of the side of the paper tube from the boundary between the paper tube and the central hole filter (a position of 25.5 mm from the mouth end of the flavor inhalation article) to penetrate both the tipping paper and the paper tube, and a flavor inhalation article was produced. The air flow resistance in the long axis direction of the flavor inhalation article was 1.35 mmH2O / mm.

[0290] [liner sheet]

[0291] A paper having a basis weight of 34 gsm, a thickness of 39 µm, a width of 24 µm, and a length of 45 mm was prepared as a base layer of a liner sheet. The outer surface of the base layer was coated with a nitrocellulose lacquer serving as an anchor layer on the entire circumference up to a position of 23 mm from the mouth end. The outer surface of the anchor layer was also partially printed as a colored layer. The outer surface of the colored layer was further coated with a coolness component (N-(ethoxycarbonylmethyl)-3-p-menthanecarboxamide) serving as a layer containing a sensory component, which was dispersed in a nitrocellulose lacquer, on the entire circumference up to a position of 10 mm from the mouth end. The amount of the coolness component was 0.76 gsm. The outer surface of the layer containing a sensory component was further coated with a nitrocellulose lacquer serving as a cover layer up to a position of 12 mm from the mouth end.

[0292] (Example 2)

[0293] A flavor inhalation article was produced by the same method as in Example 1, except that the first wrapper was replaced with a water-soluble resin-coated paper having a basis weight of 26 gsm, a thickness of 40 µm, and a gas permeability of 0 CORESTA units.

[0294] (Example 3)

[0295] A flavor inhalation article was produced by the same method as in Example 1, except that the first wrapper was replaced with a water-soluble resin-coated paper having a basis weight of 36 gsm, a thickness of 52 µm, and a gas permeability of 0 CORESTA units.

[0296] (Example 4)

[0297] A flavor inhalation article was produced by the same method as in Example 1, except that the filter section and the first wrapper were replaced as follows.

[0298] The filter segment was a paper filter segment having a length of 20 pm and a circumference of 22 mm, which was wrapped by a first wrapper and employed paper having a basis weight of 35 gsm, a thickness of 37 pm and a permeability of 0 CORESTA units as filter material. The width of the filter material was 280 mm. The first wrapper was a permeable paper having a basis weight of 27 gsm, a thickness of 48 pm and a permeability of 1300 CORESTA units. The filter segment of Example 4 was a component comprising the paper filter segment and the first wrapper. Since there was no second filter segment, only values are given in the first filter segment column in Table 1 described below, while a “-” sign is given in the second filter segment column. 2

[0299] (Comparative Example 1)

[0300] A flavor inhalation article was produced by the same method as in Example 1, except that the first wrapper was replaced by a permeable paper (uncoated) having a basis weight of 27 gsm, a thickness of 48 pm and a permeability of 1300 CORESTA units.

[0301] [Feature Evaluation]

[0302] [Migration of Sensory Components]

[0303] From each of Examples 1-4 and Comparative Example 1, 36 flavor inhalation articles were produced as samples, which were grouped according to the example / comparative example, placed inside a glass-sealed container, and stored in an environment having a temperature of 22°C and a humidity of 60%. The storage periods were 0 months (immediately after production, 0 M), 1 month (1 M) and 2 months (2 M).

[0304] After storage, each sample was disassembled into its constituent elements, i.e. the tobacco filler material, the flavor generation segment wrapper, the backing paper, the first filter segment and the second filter segment, each component was analyzed, and the amount of coolness component contained in each component was evaluated. The evaluation results are shown in Table 1 and Figure 7 . It should be noted that the migration amounts shown in Table 1 and ​ represent the mass of the sensory components contained in each constituent element after storage, and the mass ratio in the case where the total mass of the sensory components contained in each constituent element is 100 mass%.

[0305] [Oil Resistance]

[0306] The oil resistance of the wrappers used in the examples and comparative examples was evaluated according to JAPAN TAPPI Pulp Testing Method No. 41:2000 “Paper and Paperboard - Oil Repellency Test Method - Kit Method”. The evaluation results are shown in Table 1.​

[0307] [Table 1]

[0308]

[0309] As can be seen from Table 1, the flavor inhalation article according to this embodiment makes it possible to suppress migration of the sensory component in the sensory component-containing layer of the backing sheet to other constituent elements.

[0310] In particular, it can be seen that, by using a wrapper having a Kit value of 2 or more, migration of the sensory component in the sensory component-containing layer to other constituent elements can be suppressed. It can further be seen that, by using a wrapper having a Kit value of 5.5 or more, migration of the sensory component in the sensory component-containing layer to other constituent elements can be suppressed to an even greater extent. It can further be seen that, even if a wrapper having a Kit value of 0 is used, migration of the sensory component in the sensory component-containing layer to other constituent elements can be suppressed by using a paper filter in which paper is used as the filler material.

[0311] List of Reference Signs

[0312] 100 flavor inhalation article

[0313] 101 mouthpiece section

[0314] 102 flavor generation section

[0315] 103 backing sheet

[0316] 104 filter section

[0317] 104A first filter section

[0318] 104B second filter section

[0319] 105 cooling section

[0320] 106 first wrapper

[0321] 107 second wrapper

[0322] 108 filter medium

[0323] 151 mouthpiece end

[0324] 152 tip end

[0325] V opening

[0326] 200 electrically heated flavor inhalation system

[0327] 30 electric heating device

[0328] 31 housing

[0329] 310 accommodation portion

[0330] 311 rear wall

[0331] 312 circumferential wall

[0332] 313 accommodation cavity

[0333] 32 heater

[0334] 35 temperature sensor

[0335] 36 inhalation sensor

[0336] 37 control unit

[0337] 38 power supply

[0338] 71 processor

[0339] 711 determination unit

[0340] 712 heating control unit

[0341] 713 output control unit

[0342] 72 memory

[0343] 721 main memory unit

[0344] 722 auxiliary memory unit

[0345] 73 input / output unit

[0346] 74 drive circuit

Claims

1. A flavoured inhalation article comprising: a flavor generating segment, a mouthpiece segment, and a liner sheet wrapping the flavor generating segment and the mouthpiece segment, wherein the mouthpiece segment comprises at least one mouthpiece constituent segment, at least one of the mouthpiece constituent segments has a first wrapper wrapped on a circumferential outer surface thereof, and can further have a second wrapper wrapped inside the first wrapper, the liner sheet has a base layer and a sensory component-containing layer arranged on an outer surface side of the base layer, the sensory component-containing layer includes a sensory component and a carrier for supporting the sensory component, and at least one selected from the group consisting of the liner sheet, the first wrapper, and the second wrapper is oil-resistant.

2. A flavoured inhalation article according to claim 1 wherein, at least one selected from the group consisting of the first wrapper and the second wrapper is oil-resistant.

3. A flavoured inhalation article according to claim 1 or 2 wherein, the mouthpiece segment comprises two or more mouthpiece constituent segments, at least two of the mouthpiece constituent segments are wrapped by the first wrapper, and the first wrapper is oil-resistant.

4. A flavoured inhalation article according to any one of claims 1 to 3 wherein, the sensory component is at least one component selected from the group consisting of a coolness component, a sourness component, a bitterness component, a bitterness-inhibiting component, a sweetness component, and a pungency component.

5. A flavoured inhalation article according to any one of claims 1 to 4 wherein, a Kit value of at least one selected from the group consisting of the liner sheet, the first wrapper, and the second wrapper is 2 or more.

6. A flavoured inhalation article according to any one of claims 1 to 5 wherein, the liner sheet further includes an anchor layer arranged between the base layer and the sensory component-containing layer.

7. A flavoured inhalation article according to claim 6 wherein, the liner sheet further includes a coloring layer arranged between the sensory component-containing layer and the anchor layer.

8. A flavoured inhalation article according to any one of claims 1 to 7 wherein, the liner sheet further includes a cover layer arranged on an outer surface side of the sensory component-containing layer.

9. A flavoured inhalation article according to any one of claims 1 to 8 wherein, the liner sheet is textured on at least a portion of a region where the sensory component-containing layer is present, as seen in a thickness direction of the liner sheet.

10. A flavoured inhalation article according to any one of claims 1 to 9 wherein, the mouthpiece segment includes a mouthpiece constituent segment including a filler material that does not contain cellulose acetate fibers.

11. A flavoured inhalation article according to any one of claims 1 to 10 wherein, the mouthpiece segment includes a mouthpiece constituent segment including a filler material that contains natural pulp fibers.

12. A flavoured inhalation article according to any one of claims 1 to 11 wherein, the mouthpiece segment includes a mouthpiece constituent segment that does not contain a filler material.

13. A flavoured inhalation article according to any one of claims 1 to 12 wherein, the liner sheet is configured such that at least a portion of the sensory component-containing layer is present in a region that is at most 15 mm from an end of the liner sheet on a mouthpiece end side.

14. A flavoured inhalation article according to any one of claims 1 to 13 wherein, the liner sheet is configured such that the sensory component-containing layer is not present in a region that is at most 1 mm from an end of the liner sheet on a mouthpiece end side.

15. An electrically heated flavor inhalation system including the flavor inhalation article according to any one of claims 1 to 14, and an electric heating device for heating the flavor inhalation article.

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