Flavour producing article

Abstract

A flavor generating article includes a flavor generating portion and an upstream portion provided on an upstream side of the flavor generating portion. The upstream portion includes a first portion and a second portion. The first portion and the second portion are adjacently arranged in a cross section orthogonal to an adjacent direction of the flavor generating portion and the upstream portion. The second portion is provided closer to a heating member than the first portion when the flavor generating article is heated by means of the heating member. The upstream portion includes a first sheet member provided between the first portion and the second portion, and a second sheet member provided on an outer side of the second portion. The second portion is configured to contract due to heating. At least one of the first sheet member and the second sheet member is configured to deform when the second portion contracts.

Description

Technical Field

[0001] This invention relates to a flavor-producing article. Background Technology

[0002] Flavor-generating articles used in flavor inhalers for inhaling flavors and other non-combustible materials are conventionally known. For example, a flavor-generating article is known to include an aerosol-forming matrix for generating aerosols and a filter rod disposed on the upstream side (end side) of the aerosol-forming matrix (see PTL 1). Citation List

[0003] Patent documents

[0004] PTL 1: JP 6227555 B2 Summary of the Invention

[0005] The problem to be solved by the present invention

[0006] The filter rod disclosed in PTL 1 is placed in the flavor-generating article to inhibit the outflow of aerosol-forming matrix from the end of the rod during the movement of the flavor-generating article.

[0007] One object of the present invention is to provide a flavor-generating article comprising a filter rod having additional functions.

[0008] Solution to the problem

[0009] According to a first aspect, a flavor-generating article is provided. The flavor-generating article includes a flavor-generating portion and an upstream portion disposed upstream of the flavor-generating portion. The upstream portion includes a first portion and a second portion. The first portion and the second portion are arranged adjacent to each other in a cross-section orthogonal to the adjacent direction of the flavor-generating portion and the upstream portion. When the flavor-generating article is heated by means of a heating member, the second portion is positioned closer to the heating member than the first portion. The upstream portion includes a first sheet member disposed between the first portion and the second portion, and a second sheet member disposed on the outer side of the second portion. The second portion is configured to shrink due to heating. At least one of the first sheet member and the second sheet member is configured to deform when the second portion shrinks.

[0010] With the aid of the first aspect, the second portion of the upstream section can be heated more easily than the first portion, and the second portion can be induced to shrink due to heating. Furthermore, at least one of the first and second sheet members deforms when the second portion shrinks due to heating, thereby increasing the suction resistance of the second portion. That is, the upstream section has a further function of altering the suction resistance. Specifically, for example, in the early stage of the smoking period, air can preferentially pass through the second portion with lower suction resistance, while in the later stage of the smoking period, the suction resistance of the second portion increases due to heating, and air can preferentially pass through the first portion. Note that the smoking period can be the time period from the start to the end of the treatment to generate an aerosol. Furthermore, the smoking period can be the time period from the start to the end of the treatment of the heated flavored inhalation article. The "early stage" of the smoking period can be 50% of the entire smoking period from the start of the smoking period, or 30% of the smoking period from the start of the smoking period, or it can be the start of heating. The "late stage" of the smoking period can be the time period until the end of the heating period after the first half of the smoking period has passed, or it can be the end of heating.

[0011] The second part can be set around the first part in a cross section orthogonal to the adjacent direction of the flavor-generating part and the upstream part.

[0012] In this configuration, when the flavor-generating article is heated from the periphery outwards, a large amount of air flows to the periphery outwards of the flavor-generating section, which is at a high temperature in the first half of the smoking period. The heat causes an increase in the suction resistance of the second section, so a large amount of air then flows to the central side of the flavor-generating section, where the temperature rises in the later stage of the smoking period, thereby enabling the efficient generation and delivery of vapors or aerosols.

[0013] The second part may contain cellulose acetate.

[0014] In this case, the second part can be properly shrunk by heating it appropriately.

[0015] The second part may contain plasticizers.

[0016] In this case, the temperature at which the second part begins to shrink can be lowered, thus requiring less energy to shrink the second part. The plasticizer can be, for example, triacetin.

[0017] The content of plasticizer relative to the second part can be from 6 wt% to 9 wt%.

[0018] In this case, the amount of energy required to shrink the second part can be reduced, while the dissolution of the second part can be suppressed. If the plasticizer content is less than 6 wt%, the temperature at which the second part begins to shrink increases, and a relatively large amount of energy is required for the second part to shrink. If the plasticizer content exceeds 9 wt%, there is a risk of partial dissolution of the second part. Furthermore, the plasticizer content relative to the second part is preferably greater than the plasticizer content relative to the first part. For example, when both the first and second parts contain cellulose acetate, the triacetin content relative to the second part can be 9 wt%, and the triacetin content relative to the first part can be 6 wt%.

[0019] The second part may include an upstream part and a downstream part located downstream of the upstream part, and the heat shrinkage of the downstream part may be greater than the heat shrinkage of the upstream part in the later stage of the smoking period.

[0020] In this scenario, during the later stages of smoking, the upstream portion of the second part experiences less thermal shrinkage than the downstream portion, and therefore, when the upstream portion is exposed, changes in its appearance after smoking can be suppressed. Furthermore, the upstream portion of the second part does not need to shrink due to heat.

[0021] One of the first sheet component and the second sheet component can deform due to the shrinkage of the second part.

[0022] In this case, only one of the first sheet component and the second sheet component deforms, while the other does not. Therefore, the bond between the first sheet component and the first part, or the bond between the second sheet component and the tipping paper, etc., is maintained, and the upstream part can be prevented from falling off the flavor-producing product.

[0023] In the early stages of smoking, the suction resistance of the second part can be less than that of the first part, while in the later stages of smoking, the suction resistance of the second part can be greater than that of the first part.

[0024] In this scenario, during the early stages of smoking, air can preferentially pass through the second part, which has lower suction resistance. However, during the later stages of smoking, the suction resistance of the second part increases due to heating, and air can preferentially pass through the first part.

[0025] The suction resistance in the early stages of the second part of the smoking process can be less than that in the later stages of the second part of the smoking process.

[0026] In this case, the amount of air flowing into the second part increases from the early stage to the later stage of the smoking period, and the flavor produced by the flavor-producing part can be delivered efficiently.

[0027] The flavor generating section may include: a first flavor source, through which air flows into the first flavor source; a second flavor source, through which air flows into the second flavor source; and a separator for separating the first flavor source and the second flavor source.

[0028] In this configuration, for example, in the early stages of smoking, air can preferentially pass through the second flavor source, while in the later stages of smoking, due to changes in the suction resistance of the upstream portion, air can preferentially pass through the first flavor source. Furthermore, the separator prevents air that has already flowed into one of the first and second flavor sources from flowing out into the other, thus allowing air to pass through the desired flavor source.

[0029] In addition, the flavor-generating article may include a downstream portion located on the downstream side of the flavor-generating portion, and the downstream portion may include perforations that allow air to flow in from the outside.

[0030] In this case, when the suction resistance of the upstream portion changes between the early and late stages of the smoking period, the aerosol dilution ratio can be adjusted in the early and late stages of the smoking period, and the flavor balance can be adjusted throughout the smoking period.

[0031] The downstream portion may include a filter portion and a hollow tube portion formed in a tubular shape between the flavor generating portion and the filter portion, with perforations positioned in the hollow tube portion.

[0032] The ratio of air flowing in from the upstream portion to air flowing in from the perforation in the early stages of smoking may differ from the ratio in the later stages of smoking.

[0033] In this case, the aerosol dilution ratio can be adjusted in the early and late stages of the smoking period, and the flavor balance can be adjusted throughout the smoking period.

[0034] The amount of air flowing into the perforation in the later stages of smoking can be increased compared to the amount of air flowing into the perforation in the earlier stages of smoking.

[0035] In this case, the amount of air flowing into the end of the flavor-producing article is reduced compared to the amount of air flowing in from the perforation, thus reducing the amount of flavor components delivered by inhalation in the later stages of the smoking period.

[0036] The upstream portion may include ventilation holes in its side surface, which allow air to flow in from the outside.

[0037] In this configuration, air can flow from the vents into the upstream section (especially the second section), thus making it easy to balance the suction resistance between the first and second sections. Attached Figure Description

[0038] [ Figure 1 [Illustration] is a diagram illustrating a smoking system according to an embodiment.

[0039] [ Figure 2 [ ] is an exploded perspective view of the flavor-producing product.

[0040] [ Figure 3 [ ] is a cross-sectional schematic diagram of the flavor-producing product.

[0041] [ Figure 4 [ ] is a detailed view of the cross-section of the end filter rod.

[0042] [ Figure 5 [ ] is a detailed cross-sectional view of an example of an end filter rod, where the second section has been shrunk.

[0043] [ Figure 6 [ ] is a detailed cross-sectional view of an example of an end filter rod, where the second section has been shrunk.

[0044] [ Figure 7 [Illustration] is a cross-sectional schematic diagram of a flavor-generating article according to another embodiment. Detailed Implementation

[0045] Embodiments of the invention will now be described with reference to the accompanying drawings. In the drawings described below, the same or corresponding parts are assigned the same reference numerals, and repeated descriptions will not be given. Figure 1 This is a diagram illustrating a smoking system 100 according to an embodiment. Figure 1 As shown, the smoking system 100 includes a flavor-generating article 110 with a flavor source and a flavor inhaler 120 for heating the flavor-generating article 110. Air to be inhaled by the user is directed into the user's mouth, for example, in the sequence of airflow 100A, airflow 100C, and airflow 100B. That is, Figure 1 The smoking system 100 shown has a so-called counter-current airflow path.

[0046] The flavor-generating article 110 comprises a matrix containing a flavor source (such as tobacco) capable of producing a smokeable flavor, and has a columnar shape, for example, extending in a longitudinal direction. For example, the flavor-generating article 110 may be a tobacco stick. The flavor-generating article 110 may have a cylindrical shape, a columnar shape with a polygonal cross-section, or a flat shape. It should be noted that "longitudinal direction" in this specification refers to the length direction of the flavor-generating article 110, or the direction adjacent to the end filter 112 and the flavor-generating portion 220, which will be described later.

[0047] The flavor inhaler 120 includes a battery 10, a control unit 20, and a heating unit 30. The battery 10 stores electricity for use by the flavor inhaler 120. For example, the battery 10 is a lithium-ion battery. The battery 10 may be rechargeable by means of an external power source.

[0048] The control unit 20, configured with a CPU and memory, controls the operation of the flavor inhaler 120, including the heating unit 30. For example, the control unit 20 initiates heating of the flavor-generating article 110 in response to a user's operation of an input device (such as a button or slide switch (not shown)) and terminates heating of the flavor-generating article 110 once a given time has elapsed. The control unit 20 can also terminate heating of the flavor-generating article 110 even if a given time has not elapsed since heating began, when the number of inhalations by the user has exceeded a fixed value. For example, inhalation actions are detected by a sensor (not shown).

[0049] Alternatively, the control unit 20 may begin heating the flavor-generating article 110 in response to the start of the suction action and may terminate the heating of the flavor-generating article 110 in response to the end of the suction action. The control unit 20 may terminate the heating of the flavor-generating article 110 even if the suction action has not yet been completed, provided a given time has elapsed since the start of the suction action. In an embodiment, the control unit 20 is disposed between the battery 10 and the heating unit 30 and suppresses heat transfer from the heating unit 30 to the battery 10.

[0050] The heating unit 30 includes a chamber 32 extending in a longitudinal direction and a heating source 40 (corresponding to an example of a heating element) surrounding a portion of the chamber 32. The chamber 32 has a tubular shape for accommodating the flavor-generating article 110. It should be noted that the chamber 32 may also have a so-called elliptical shape, the major and minor diameters of which lie in a cross-section perpendicular to the longitudinal direction of the flavor inhaler 120. The chamber 32 is preferably formed of a heat-resistant material with a low coefficient of thermal expansion, and may be formed, for example, of metal (such as stainless steel), resin (such as PEEK), glass, or ceramic.

[0051] A heating source 40 is configured to contact the outer peripheral surface of a chamber 32 to heat the flavor-generating article 110 housed within the chamber 32. Specifically, the heating source 40 is configured to heat the flavor source 221 and the end filter rod 112 (described later) of the flavor-generating article 110 through the chamber 32. The heating source 40 may be a sheet heater. The heating source 40 may include a heat-generating portion that generates heat and an electrode portion that is effectively responsible for conducting electricity to the heating portion. The heating source 40 may be positioned to contact the outer peripheral surface of the chamber 32, or it may be positioned on the inner surface of the chamber 32. For example, the longitudinal length of the heating source 40 is 10 mm here. As an example, a sensor may be positioned inside or adjacent to the flavor-generating article 110, and an induction coil for sensing the heating sensor may be provided instead of the heating source 40.

[0052] Figure 1 The smoke extraction system 100 shown has a so-called counter-current airflow path, but this is not limiting, and they can also have a so-called bottom-flow airflow path, in which air is supplied from the bottom portion of the heating unit 30 to the interior of the heating unit 30 and to the flavor-producing article 110.

[0053] Figure 2 This is an exploded perspective view of the flavor-producing product 110. Furthermore, Figure 3 This is a cross-sectional schematic diagram of the flavor-producing article 110. Specifically, Figure 3 (a) is a side cross-sectional schematic diagram of the flavor-producing article 110. Figure 3 (b) is along Figure 3 The cross-sectional view seen by arrow bb in (a). For example... Figure 2 and Figure 3 As shown in (a), the flavor-generating article 110 includes: a flavor-generating portion 220 for generating flavor; and an end filter rod 112 (corresponding to an example of the upstream portion), which is disposed upstream of the flavor-generating portion 220. More specifically, in the depicted example, the flavor-generating article 110 includes, in sequence from the end side (i.e., the side opposite to the mouthpiece): the end filter rod 112; the flavor-generating portion 220; the hollow tube portion 132; the hollow filter portion 240; and the filter rod 250. These five components are connected by using an outer filter rod forming paper 280, an outer filter rod forming paper 260, and a tipping paper 270.

[0054] There is no particular limitation on the drawdown resistance of each flavor-generating article 110 in the long axis direction, but from the perspective of convenient suction, it is generally 8 mmH2O or greater, preferably 10 mmH2O or greater, and more preferably 12 mmH2O or greater, and also generally 150 mmH2O or less, preferably 100 mmH2O or less, more preferably 80 mmH2O or less, and still more preferably 60 mmH2O or less. As a specific example, the drawdown resistance of the flavor-generating article 110 is preferably 30 mmH2O-150 mmH2O. In this case, a comfortable suction resistance can be provided to the user. The drawdown resistance is measured, for example, using a filter drawdown resistance measuring instrument manufactured by Cerulean according to the ISO standard method (ISO 6565:2015). Inhalation resistance represents the air pressure difference between the first and second end faces when air at a predetermined flow rate (17.5 cc / sec) flows from one end face (first end face) to the other end face (second end face) without passing through the sides of the flavor-generating article 110. The unit is usually expressed in mmH2O. It is known that the relationship between inhalation resistance and the length of heated tobacco products is proportional within a normal length range (5 mm to 200 mm), and that the inhalation resistance of heated tobacco products doubles when the length is doubled.

[0055] The bar-shaped flavor-producing article 110 preferably has a columnar shape, which satisfies the following definition: an aspect ratio of 1 or greater.

[0056] Aspect Ratio = h / w

[0057] w is the width of the base of the columnar body (in this specification, this is the width of the base on the flavor-generating portion 220 side), h is the height, and preferably h ≥ w. In this specification, the major axis direction is the direction represented by h. Therefore, for convenience, the direction represented by h is still referred to as the major axis direction even when w ≥ h. There are no restrictions on the shape of the base, and it can be a polygon, a rounded polygon, a circle, or an ellipse, etc. When the base is circular, the width w is the diameter; when the base is elliptical, the width is the major diameter; and when the base is a polygon or a rounded polygon, the width is the diameter of the circumcircle or the major diameter of the circumscribed ellipse.

[0058] There is no particular limitation on the length h of the flavor-generating article 110 in the long axis direction, and it is typically, for example, 40 mm or more, preferably 45 mm or more, more preferably 50 mm or more. In addition, the length h is typically 100 mm or less, preferably 90 mm or less, more preferably 80 mm or less.

[0059] There is no particular limitation on the width w of the base of the columnar body constituting the flavor-generating article 110, and it is typically, for example, 5 mm or more, preferably 5.5 mm or more. In addition, the width w is typically 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less.

[0060] There is no particular limitation on the ratio (hollow tube portion 132 : filter section) between the length of the hollow tube portion 132 and the length of the filter section (the total length of the hollow filter portion 240 and the filter rod 250) in the length of the flavor-generating article 110. However, from the perspective of the amount of flavor agent delivered and the appropriate aerosol temperature, this ratio is generally 0.60-1.40 : 0.60-1.40, preferably 0.80-1.20 : 0.80-1.20, more preferably 0.85-1.15 : 0.85-1.15, even more preferably 0.90-1.10 : 0.90-1.10, and particularly preferably 0.95-1.05 : 0.95-1.05. By setting the ratio between the length of the hollow tube section 132 and the length of the filter section (hollow filter section 240 and filter rod 250) within the aforementioned range, a balance is achieved between cooling effect, suppression of losses due to the adhesion of generated vapors and aerosols to the inner wall of the hollow tube section 132, and the filter's function of regulating air volume and flavor, thereby enabling the provision of a pleasant and pronounced flavor. In particular, a longer hollow tube section 132 can promote aerosol particle formation and produce a good flavor, but if the hollow tube section is too long, the substances passing through it will eventually adhere to the inner wall.

[0061] The flavor generating section 220 is disposed adjacent to the downstream end filter rod 112. The flavor generating section 220 includes a flavor source 221 and wrapping paper 222 surrounding the flavor source 221. There are no particular limitations on the form of the flavor generating section 220, as long as it has a known form, and it generally takes the form of the flavor source 221 being wrapped by the wrapping paper 222. The flavor generating section 220 is formed by wrapping the flavor source 221 with the wrapping paper 222, so that the flavor source 221 is located internally. The wrapping paper 222 can be omitted from the flavor generating section 220 as long as there are no manufacturing problems. The flavor source 221 may contain tobacco filling material. There are no particular limitations on the tobacco filling material, and a first tobacco filling material or a second tobacco filling material, which will be described later, can be used. Furthermore, in this application, molded articles of dry tobacco (such as shredded tobacco, tobacco sheets, or tobacco pellets (described later)) may be simply referred to as "dry tobacco leaves." Additionally, the flavor generating section 220 may include a mating portion that cooperates with a heating source 40 for heating the tobacco product.

[0062] The flavor-generating portion 220 formed by wrapping the flavor source 221 with wrapping paper 222 preferably has a columnar shape. In this case, the aspect ratio, expressed by the height of the flavor-generating portion 220 along its long axis and the width of its base, is preferably 1 or greater. There are no restrictions on the shape of the base, and it can be a polygon, a rounded polygon, a circle, or an ellipse, etc. When the base is circular, the width is its diameter; when the base is elliptical, the width is its major diameter; and when the base is a polygon or a rounded polygon, the width is the diameter of its circumcircle or the major diameter of its circumcircle ellipse.

[0063] The length of the flavor-generating portion 220 in the long axis direction can vary appropriately according to the size of the product, but is typically 10 mm or more and preferably 12 mm or more, and is typically 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, even more preferably 25 mm or less and even more preferably 20 mm or less.

[0064] Furthermore, there is no particular limitation on the ratio of the length of the flavor-generating portion 220 to the total length of the flavor-generating article 110 in the long axis direction, but from the perspective of balancing the delivery amount and the aerosol temperature, the ratio is generally 10% or more, preferably 20% or more, and generally 80% or less, preferably 70% or less, more preferably 60% or less, even more preferably 50% or less, particularly preferably 45% or less, and most preferably 40% or less.

[0065] There are no particular restrictions on the content of dry tobacco leaves in the flavor-producing portion 220, but it is permissible to use a content between 150 mg / stick and 800 mg / stick, preferably between 200 mg / stick and 600 mg / stick.

[0066] The description will begin with the first tobacco filling material (also referred to simply as the "first filling material"). There are no particular limitations on the material of the shredded tobacco contained in the first filling material, and known materials such as leaves or midribs can be used. Furthermore, to produce shredded tobacco, ground tobacco can be formed by grinding dry tobacco leaves to an average particle size of 20 µm to 200 µm, and the material can then be homogenized and processed into sheets, which can be shredded. Additionally, the shredded tobacco can be of the so-called "shredded tobacco type," wherein the wrapping paper 222 is filled with material obtained by shredding homogenized sheets having a length similar to the length of the flavor-generating portion 220 in the longitudinal direction and substantially horizontally along the flavor-generating portion 220. Furthermore, the width of the shredded tobacco is preferably 0.5 mm to 2.0 mm to fill the wrapping paper 222.

[0067] Various types of tobacco can be used for the tobacco leaves used in the production of shredded tobacco and homogenized sheets. 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 the above tobacco varieties are disclosed in "Encyclopedia of Tobacco, Tobacco Academic Studies Center, March 31, 2009". Several conventional methods for producing homogenized sheets are known, 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 ground tobacco leaves, and the homogenized material is extruded into sheets and shaped to produce calendered sheets. Details regarding the types of homogenized sheets mentioned above are disclosed in "Dictionary of Tobacco, Tobacco Academic Studies Center, March 31, 2009".

[0068] The amount of moisture contained in the tobacco filling material relative to the total weight of the tobacco sheet is, for example, 10 wt% to 15 wt%, and preferably 11 wt% to 13 wt%. Such a moisture content inhibits the formation of wrapping stains and improves rolling suitability during the production of the flavor-generating section 220. There are no particular limitations on the preparation size or method of the shredded tobacco included in the first tobacco filling material. For example, material obtained by shredding dry tobacco leaves to a width of 0.5 mm to 2.0 mm can be used as the first tobacco filling material. Furthermore, when using a grinding material in the homogenized sheet, the dry tobacco leaves can be ground to an average particle size of about 20 µm to 200 µm, then homogenized and formed into a sheet, which can then be shredded to a width of 0.5 mm to 2.0 mm for use as the first tobacco filling material.

[0069] The first tobacco filling material may include an aerosol base material for generating aerosols. There are no particular limitations on the type of aerosol base material, and various types of natural extracts and / or components thereof may be selected according to this application. Cited aerosol base materials include glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0070] There is no particular limitation on the amount of aerosol base material contained in the first tobacco filling material, and from the viewpoint of generating sufficient aerosol and imparting good flavor, the amount is generally 5 wt% or more, and preferably 10 wt% or more, and generally 50 wt% or less, and preferably 15 wt% or more and 25 wt% or less, relative to the total amount of tobacco filling material.

[0071] The first tobacco filling material may contain flavoring agents. There are no particular restrictions on the type of flavoring agent, and examples of flavoring agents that can be cited from the perspective of imparting a pleasant flavor include: p-methoxyacetophenone, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, pentanol, amyl butyrate, trans-anisole, star anise oil, apple juice, Peruvian gum oil, beeswax absolute, benzaldehyde, benzoin extract, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, and red bean curd. Cardamom oil, carob oil, beta-carotene, carrot juice, L-carvone, beta-caryophyllene, cinnamon bark oil, cypress oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronellol, DL-citronellol, sage extract, cocoa, coffee, coriander oil, coriander oil, cuminaldehyde, artemisia oil, δ-decanoic acid lactone, γ-decanoic acid, dill oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2 - Ketone, 3,7-dimethyl-6-octenic 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 acetopropionate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethyl Pyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek oil, broom oil, gentian root extract, geraniol, geraniol acetate, grape juice, guaiacol, guava extract, γ-heptanol, γ-caprolactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexanol, hexyl phenylacetate, 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, menthol, menthone, L-menthol 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 indolephthalide, plum Juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax essential oil, 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), with menthol being particularly preferred. Furthermore, one type of these flavoring agents can be used alone, or two or more types can be used in combination.

[0072] There are no particular restrictions on the amount of flavoring agent contained in the first tobacco filling material, and from the point of view of imparting good flavor, the content is generally 10,000 ppm or more, preferably 20,000 ppm or more, more preferably 25,000 ppm or more, generally 70,000 ppm or less, preferably 50,000 ppm or less, more preferably 40,000 ppm or less, and even more preferably 33,000 ppm or less.

[0073] There are no particular restrictions on the packing density of the first tobacco filling material, and from the viewpoint of ensuring the performance of the flavor-producing article 110 and imparting a good flavor, it is generally 250 mg / cm³. 3 Or greater, preferably 300 mg / cm 3 Or higher, typically 400 mg / cm³ 3 Or less, preferably 350 mg / cm 3 Or smaller.

[0074] The second tobacco filling material is formed from tobacco sheets packed in a filling object (e.g., wrapping paper 222). There may be one tobacco sheet, or two or more tobacco sheets. For example, when the second tobacco filling material includes one tobacco sheet, the following filling method can be used: folding a tobacco sheet with one side length corresponding to the longitudinal direction of the filling object multiple times along creases substantially parallel to the longitudinal direction of the filling object (forming a so-called "gathered sheet"). As a filling method described above, the following method can also be used: in which a tobacco sheet with one side length corresponding to the longitudinal direction of the filling object is wound around the longitudinal axis of the filling material.

[0075] For example, when the second tobacco filling material comprises two or more tobacco sheets, a filling configuration can be described where each of the multiple tobacco sheets has one side of a length equivalent to the longitudinal direction of the filling object, wound around the longitudinal axis of the filling object, such that the multiple tobacco sheets are arranged concentrically. "Concentrically arranged" means that the centers of all the tobacco sheets are located in substantially the same position. Furthermore, there is no particular limitation on the number of tobacco sheets, and configurations with two, three, four, five, six, or seven sheets can be listed. The two or more tobacco sheets can all have the same composition or physical properties, or some or all of the tobacco sheets can have different compositions or physical properties. Moreover, these tobacco sheets can each have the same thickness or different thicknesses.

[0076] The second tobacco filling material can be produced by: preparing multiple tobacco sheets of different widths; constructing a laminate stacked such that the width decreases from the bottom portion to the top portion; and winding and shaping the laminate by passing it through a winding tube. In this production method, multiple tobacco sheets are arranged concentrically around a longitudinal axis and extend in the longitudinal direction. Furthermore, a longitudinally extending mating portion can be formed on the innermost layer between the longitudinal axis and the tobacco sheets.

[0077] In this production method, the laminate is preferably configured such that non-contact portions are formed between adjacent tobacco sheets after the laminate has been wound and shaped. When non-contact portions (gap) exist between multiple tobacco sheets, flavor flow paths can be maintained to improve the efficiency of flavor component delivery. Simultaneously, high heat transfer efficiency can be ensured, as heat from the heater can be transferred to the outer tobacco sheet through the contact portions of the multiple tobacco sheets. Examples of methods for providing non-contact portions where tobacco sheets do not contact each other include: methods using embossed tobacco sheets; methods laminating tobacco sheets without bonding the entire surface of adjacent tobacco sheets; methods laminating tobacco sheets by partial bonding between adjacent tobacco sheets; or methods constructing a laminate by laminating tobacco sheets over the entire surface or a portion thereof by light bonding between adjacent tobacco sheets, allowing the tobacco sheets to peel off after winding and shaping. When preparing the flavor-generating portion 220 including wrapping paper 222, the wrapping paper 222 can be arranged on the bottommost portion of the laminate. Alternatively, a mating portion can be formed by using a cylindrical prosthesis (such as a mandrel placed on the topmost part of the laminate) to form a second tobacco filling material, and then removing the prosthesis.

[0078] There are no particular restrictions on the packing density of the second tobacco filling material, and from the viewpoint of ensuring the performance of the flavor-producing article 110 and imparting a good flavor, it is generally 250 mg / cm³. 3 Or greater, preferably 300 mg / cm 3 Or higher, typically 400 mg / cm³ 3 Or less, preferably 350 mg / cm 3 Or smaller.

[0079] The tobacco sheet may include an aerosol base material that generates an aerosol when heated. An aerosol source, such as a polyol (including glycerol, propylene glycol, or 1,3-butanediol), is added as the aerosol base material. The amount of aerosol base material added relative to the dry weight of the tobacco sheet is preferably 5 wt% to 50 wt%, more preferably 15 wt% to 25 wt%.

[0080] Tobacco sheets can be produced by known methods such as sheet forming, slurry filling, or rolling. Alternatively, homogenized sheets described above regarding the first tobacco filling material can be used. In the case of sheet forming, tobacco sheets can be produced by a method including the following steps: 1) Coarsely grind dry tobacco leaves, extract with water, and then separate the water extract and residue. 2) Dry and concentrate the water extract under reduced pressure. 3) Add pulp to the residue, fiberize the material using a refining mill, and then form it into paper. 4) Add the concentrated water extract to the sheet formed from the paper and dry it to form a tobacco sheet. In this case, a step to remove some components (such as nitrosamines) can also be added (see JP 2004-510422A). In the case of a slurry process, tobacco sheets can be produced by a method including the following steps: 1) Mix the ground tobacco leaves with water, pulp, and binder. 2) Spread (pour) the mixture thinly and dry it. In this case, an additional step can be added: exposing the pulp obtained by mixing milled tobacco leaves with water, pulp and binder to ultraviolet or X-ray radiation to remove some components (such as nitrosamines).

[0081] In addition to the above, nonwoven tobacco sheets can also be used, produced by a method comprising the following steps, as disclosed in WO 2014 / 104078 A1: 1) mixing granular tobacco leaves with a binder; 2) inserting the mixture between nonwoven fabrics; 3) molding the laminate into a fixed shape by means of hot-melt bonding, and obtaining a tobacco sheet in the form of a nonwoven fabric. The tobacco starting material used in the above methods can be of the same type as described above regarding the first tobacco filling material.

[0082] There are no particular limitations on the composition of the tobacco sheet; however, for example, the content of tobacco starting material (tobacco leaves) relative to the total weight of the tobacco sheet is preferably 50 wt% to 95 wt%. Furthermore, the tobacco sheet may include a binder, and examples of such binders include guar gum, xanthan gum, CMC (carboxymethyl cellulose), and CMC-Na (sodium carboxymethyl cellulose). The amount of binder relative to the total weight of the tobacco sheet is preferably 1 wt% to 10 wt%. The tobacco sheet may further include other additives. Examples of other additives include fillers such as pulp. Furthermore, when several tobacco sheets are used in this embodiment, these tobacco sheets may all have the same composition or physical properties, or some or all of the tobacco sheets may have different compositions or physical properties.

[0083] There is no limitation on the thickness of each tobacco sheet, but from the perspective of balancing heat transfer and strength, the thickness is preferably 150 µm-1000 µm, more preferably 200 µm-600 µm. These tobacco sheets may have the same thickness or different thicknesses.

[0084] The flavor-generating section 220 may comprise dried tobacco leaves (previously dried tobacco leaves) and a flavoring agent-containing material incorporating a flavoring agent into a polysaccharide gel. The flavoring agent-containing material is a material incorporating a flavoring agent into a polysaccharide gel, and blending this material into the flavor-generating section 220 suppresses variations in the amount of flavoring agent delivered with each puff, maintaining a good flavor throughout the smoking process from the early to the later stages. The inventors infer the reason for this as follows. First, the flavor-generating article 110 is inserted... Figure 1 In the flavor inhaler 120 shown, preheating is performed for a given time before smoking begins. However, it is considered that if the flavoring agent is directly blended into the flavor generating section 220, the flavoring agent will evaporate during preheating, with most of the flavoring agent being delivered during the early stages of smoking. Therefore, the amount of flavoring agent delivered in the later stages of smoking is insufficient. Conversely, when a flavoring agent-containing material is blended into the flavor generating section 220, the volatilization of the flavoring agent is suppressed during preheating because the flavoring agent is coated with a polysaccharide gel, and the flavoring agent is gradually released during smoking. Therefore, it is inferred that a sufficient amount of flavoring agent can be maintained even in the later stages of smoking.

[0085] The following describes the components containing flavoring agents. There are no particular restrictions on the type of flavoring agent, and examples of flavoring agents that can be cited from the perspective of imparting a pleasant taste include: p-methoxyacetophenone, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, pentanol, amyl butyrate, trans-anisole, star anise oil, apple juice, Peruvian gum oil, beeswax absolute, benzaldehyde, benzoin extract, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, and cardamom. Oils, carob oil, beta-carotene, carrot juice, L-carvone, beta-caryophyllene, cinnamon bark oil, cypress oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronellol, DL-citronellol, sage extract, cocoa, coffee, coriander oil, coriander oil, cuminaldehyde, artemisia oil, δ-decanoic acid lactone, γ-decanoic acid lactone, decanoic acid, dill oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2- Ketones, 3,7-dimethyl-6-octenic 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 acetopropionate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethyl Pyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek oil, broom oil, gentian root extract, geraniol, geraniol acetate, grape juice, guaiacol, guava extract, γ-heptanolactone, γ-caprolactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexanol, hexyl phenylacetate, 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, menthol, menthone, L-menthol 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 indolephthalide, plum Juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax essential oil, 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), with menthol being particularly preferred. Furthermore, one type of these flavoring agents can be used alone, or two or more types can be used in combination.

[0086] The amount of flavoring agent contained in flavoring agent material is typically 18% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, typically 90% by mass or less, preferably 80% by mass or less, but this also depends on the type of flavoring agent and the type of polysaccharide, etc.

[0087] There are no particular restrictions on the type of polysaccharide, but it is preferably a single-component system comprising carrageenan, agar, gellan gum, tamarind gum, psyllium husk gum, or konjac glucomannan; or preferably a composite system comprising two or more components selected from the group consisting of carrageenan, locust bean gum, guar gum, agar, gellan gum, tamarind gum, xanthan gum, tara gum, konjac glucomannan, starch, cassia gum, and psyllium husk gum. These polysaccharides form a gel simply by heating in an aqueous solution at 30°C to 90°C, thus eliminating the need for gelling agents (such as metal chlorides) when preparing flavored materials. This is desirable because it means that undesirable components (such as chloride decomposition products) are not generated in the mainstream smoke during smoking.

[0088] Emulsifiers may also be included for emulsifying the starting materials during the preparation of flavored materials. There are no particular limitations on the type of emulsifier, and examples that can be cited include lecithin, glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitol fatty acid esters, polyoxyethylene sorbitol fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters, among which lecithin is preferred. Furthermore, one type of these emulsifiers may be used alone, or two or more types may be used in combination.

[0089] There are no particular limitations on the method for preparing flavor-containing materials, and they can be prepared according to well-known methods. Well-known methods that may be cited include those disclosed in WO 2011 / 118040 A1, JP 2013-099349 A, and WO 2012 / 118034A1, etc. More specifically, flavor-containing materials can be prepared by methods including steps (i) and (ii), for example:

[0090] (i) the step of heating the polysaccharide and water mixture typically at 30°C to 90°C, preferably at 60°C to 90°C, to prepare an aqueous polysaccharide solution; and

[0091] (ii) the step of kneading the flavoring agent with the aqueous solution and adding an emulsifier as needed to obtain an emulsion slurry.

[0092] The amount of flavoring material contained in flavor-generating section 220 also depends on the amount of flavoring agent contained in the flavoring material, but relative to dry tobacco leaves, the content is typically 1% by mass or more, preferably 5% by mass or more, and typically 20% by mass or less, preferably 10% by mass or less. Furthermore, flavor-generating section 220 includes flavoring material such that the content of flavoring agent contained in the flavoring material is typically 1 mg or more, preferably 5 mg or more, more preferably 10 mg or more, and typically 30 mg or less, preferably 20 mg or less. By setting the amount of flavoring material contained in flavor-generating section 220 within this range, not only can a good taste be imparted, but also variations in the amount of flavoring agent delivered with each puff during the smoking period from the early to the later stages, and further ensures that there is always a sufficient delivery amount at all stages of smoking (including the beginning, middle, and end).

[0093] There are no particular restrictions on the form in which the flavor-containing material is blended with the flavor-generating part 220, and the flavor-containing material can be arranged inside and / or outside of the wrapping paper 222 wrapped around the flavor source 221. The wrapping paper 222 can be impregnated with the flavor-containing material, or the flavor-containing material can be blended into the flavor source 221. When the flavor-containing material is arranged inside and / or outside of the wrapping paper 222 wrapped around the flavor source 221, the wrapping paper 222 can be coated with an emulsion slurry, or the emulsion slurry can be continuously poured onto a base material and dried to form a flavor-containing sheet, which is then wrapped around the flavor source 221 together with the wrapping paper. The wrapping paper 222 impregnated with the flavor-containing material can be produced by impregnating the wrapping paper 222 with an emulsion slurry and then drying the material. Furthermore, when flavoring materials are blended into flavor source 221, dry tobacco leaves may be coated or impregnated with emulsion paste, or the aforementioned flavoring sheet or chopped or ground material derived therefrom may be blended with dry tobacco.

[0094] The flavor source 221 can be block-shaped or, for example, cylindrical. When the flavor source 221 is cylindrical, a gap extending along the adjacent direction of the flavor source 221 and the end filter rod 112 can be formed inside the flavor source 221. In this case, the flavor source 221 is located outside the flavor generating article 110, and the gap is located inside the flavor source 221, so the flavor source 221 can be effectively heated when the flavor generating article 110 is heated from the outside in the flavor inhaler 120. Furthermore, when using the flavor inhaler 120 that heats the flavor generating article 110 from the outside, the flavor source 221 is not located inside the flavor generating article 110, as this would be a location that is detrimental to heat transfer or vapor or aerosol generation. Therefore, the amount of flavor source 221 can be saved while suppressing the reduction of vapor or aerosol. The cylindrical flavor source 221 can be formed into a cylindrical shape, for example, by rounding the sheet-like flavor source 221. In this embodiment, the flavor generating section 220 (flavor source 221) includes a block-shaped first flavor source 221a and a tubular second flavor source 221b.

[0095] There are no particular restrictions on the configuration of the wrapping paper 222 used in the flavor-producing article 110, and it can take a general form. Specifically, the wrapping paper may, for example, include pulp as its main component. Pulps that can be used include wood pulp, such as softwood pulp and hardwood pulp, flax pulp, hemp pulp, sisal pulp, and needlegrass fiber, etc., and pulps commonly used in wrapping paper for tobacco products can be used, and the wrapping paper can be obtained by employing one or more of these pulps through papermaking processes. These pulps can be used alone, or several types of pulp can be used in combination in any proportion. Forms of pulp that can be used include chemical pulp, milled pulp, chemi-milled pulp, and thermomechanical pulp, etc., obtained through kraft paper cooking, acid / neutral / alkaline sulfite cooking, and caustic soda cooking, etc.

[0096] Wrapping paper can be produced using the aforementioned pulp in a papermaking process employing a long-wire paper machine, a cylinder paper machine, or a combination of cylinder and short-wire paper machines, followed by conditioning the texture and homogenizing the resulting paper. It should be noted that, if necessary, wet-strength agents can be added to impart water resistance to the wrapping paper, or sizing agents can be added to adjust the printing conditions of the wrapping paper. Internal sizing agents and papermaking additives can be further added to the wrapping paper. Internal sizing agents can include, for example, aluminum sulfate, various types of anionic, ionic, nonionic, or amphoteric yield improvers, water filtration improvers, and paper strengthening agents. Papermaking additives can include, for example, dyes, pH adjusters, defoamers, resin control agents, and slime control agents.

[0097] For example, the basis weight of the base paper for the wrapping paper is typically 30 gsm or greater, preferably 35 gsm or greater. Meanwhile, the basis weight is typically 70 gsm or less, preferably 50 gsm or less, and even more preferably 45 gsm or less. There is no particular limitation on the thickness of the wrapping paper having the above characteristics, but from the perspective of stiffness and air permeability, as well as ease of adjustment during papermaking, the thickness is preferably 40 µm or greater, typically 100 µm or less, preferably 75 µm or less, and even more preferably 60 µm or less. A square or rectangular shape can be used as a reference for the shape of the wrapping paper for the flavor-generating article 110. In the case of the wrapping paper 222 used to wrap the flavor source 221 (for generating the flavor-generating portion 220), the length of one side of the wrapping paper 222 can be about 12 mm to 70 mm, and the length of the other side (the side connected to said one side) can be 15 mm to 28 mm, preferably 22 mm to 24 mm, and even more preferably about 23 mm.

[0098] When the flavor source 221 is wrapped in a cylindrical shape by the wrapping paper 222, the end portion of the wrapping paper 222 in the width direction can be glued to the end portion on the opposite side, with an overlap of about 2 mm. Therefore, the wrapping paper 222 has the shape of a cylindrical paper tube filled with the flavor source 221. The dimensions of the rectangular wrapping paper 222 can be determined by the dimensions of the flavor generating portion 220. In the case of wrapping paper used to join and wrap the flavor generating portion 220 and another component adjacent to the flavor generating portion 220, the length of one side can be from 20 mm to 60 mm, and the length of the other side (the side connected to said one side) can be from 15 mm to 28 mm.

[0099] In addition to the pulp mentioned above, the wrapping paper may also include a loading material. The content of the loading material relative to the total weight of the wrapping paper may be 10 wt% or more and less than 60 wt%, preferably 15 wt% to 45 wt%. When the basis weight of the wrapping paper is within a preferred range (35 gsm to 50 gsm), the content of the loading material is preferably 15 wt% to 45 wt%. Furthermore, when the basis weight of the wrapping paper is greater than 35 gsm and not greater than 50 gsm, the content of the loading material is preferably 25 wt% to 45 wt%. Calcium carbonate, titanium dioxide, or kaolin can be used as loading materials, but from the perspective of improving flavor and whiteness, calcium carbonate is preferred.

[0100] Various additives, other than the base paper and loading material, can be added to the wrapping paper. For example, water resistance improvers can be added to the wrapping paper to improve its water resistance. Water resistance improvers include wet strength agents (WS agents) and sizing agents. The wet strength agent can include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, and polyamide epichlorohydrin (PAE). In addition, the sizing agent can include, for example, rosin soap, alkyl ketone dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or greater. Paper reinforcing agents can be added to the wrapping paper as additives. Paper reinforcing agents can include, for example, polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, and polyvinyl alcohol. It is known to use trace amounts of oxidized starch in wrapping paper, particularly as an additive, to improve air permeability (see, for example, JP 2017-218699 A).

[0101] The coating agent can be added to at least one of the front and back surfaces of the wrapping paper. There are no particular limitations on the coating agent, but an agent that can form a film on the paper surface and reduce liquid permeability is preferred. Examples of coating agents that may be cited include polysaccharides, such as alginate and its salts (e.g., sodium salts) and pectin; cellulose derivatives, such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, and nitrocellulose; and starch and its derivatives (e.g., ether derivatives, such as carboxymethyl starch, hydroxyalkyl starch, and cationic starch; and ester derivatives, such as acetic acid starch, phosphate starch, and octenyl succinate starch).

[0102] like Figure 2 and Figure 3 As shown in (a), the end filter rod 112 is located at the end of the flavor generating article 110 and is configured to cover the end portion of the flavor source 221. This prevents the flavor source 221 from falling off the flavor generating article 110. Specifically, the end filter rod 112 includes a first filter material 211 and a first inner filter rod forming paper 212 wrapped around the first filter material 211. The end filter rod 112 may further include an aerosol source supported by the first filter material 211.

[0103] The length of the end filter rod 112 in the long axis direction can be 1 mm or more, preferably 3 mm or more, more preferably 5 mm or more, and can be 10 mm or less, preferably 8 mm or less. The end filter rod 112 can be manufactured to a predetermined length and can then be produced by cutting it to any length. If the end filter rod 112 has a length of less than 1 mm, there is a risk of deformation (e.g., crushing) because the shape cannot be maintained during cutting. When the length of the end filter rod 112 in the longitudinal direction is 1 mm or more, the end filter rod 112 can be manufactured relatively easily.

[0104] There are no particular limitations on the material of the first inner filter rod forming paper 212, and known materials can be used. The first inner filter rod forming paper 212 may contain fillers, such as calcium carbonate. There are no particular limitations on the thickness of the first inner filter rod forming paper 212, and it is typically 20 µm to 140 µm, preferably 30 µm to 130 µm, and more preferably 30 µm to 120 µm. There are no particular limitations on the basis weight of the first inner filter rod forming paper 212, but it is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. Furthermore, the first inner filter rod forming paper 212 may be coated or uncoated, but from the perspective of allowing the imparting of functions other than strength and structural stiffness, it is preferably coated with the desired material.

[0105] like Figure 2 As shown, the flavor-generating article 110 preferably has a downstream portion 130 disposed downstream of the flavor source 221. In this case, the vapor or aerosol generated by the flavor source 221 can be cooled and filtered in the downstream portion 130. Specifically, the downstream portion 130 preferably includes a filter rod 250. This allows the vapor or aerosol generated by the flavor source to be cooled and filtered in the filter rod 250.

[0106] The filter rod 250 is positioned in the end portion of the flavor-generating article 110 on the mouthpiece side. The filter rod 250 includes a second filter material 251 and a second inner filter rod forming paper 252 wrapped around the second filter material 251. There are no particular limitations on the filter material used in the second filter material 251, as long as it has the general functions of a filter. Examples of general functions of a filter that can be cited include regulating the amount of air mixed when inhaling aerosols, reducing flavor, and reducing nicotine and tar, but the filter material used for the second filter material 251 does not need to have all of these functions. Furthermore, in electrically heated tobacco products, which produce fewer components compared to cigarette products and often have a lower tobacco filling material content, an important function of the filter is to prevent the tobacco filling material from falling off while controlling the filtration function.

[0107] The filter rod 250 has a generally circular shape in a cross-section orthogonal to the longitudinal direction. The diameter of the circle may vary appropriately depending on the size of the product, but is typically 4.0 mm to 9.0 mm, preferably 4.5 mm to 8.5 mm, and more preferably 5.0 mm to 8.0 mm. It should be noted that when the filter rod 250 does not have the aforementioned circular cross-section, the diameter used is the diameter of a circle with an area equal to the area of ​​its cross-section.

[0108] The circumferential length of the filter rod 250 in a section orthogonal to the longitudinal direction can vary appropriately according to the size of the product, but is typically 14.0 mm to 27.0 mm, preferably 15.0 mm to 26.0 mm, and more preferably 16.0 mm to 25.0 mm.

[0109] The length of the filter rod 250 in the longitudinal direction can vary appropriately according to the size of the product, but is typically 15 mm to 35 mm, preferably 17.5 mm to 32.5 mm, and more preferably 20.0 mm to 30.0 mm. The shape and size of the filter material used in the second filter material 251 can be appropriately adjusted so that the shape and size of the filter rod 250 are within the above-mentioned range.

[0110] There is no particular limitation on the suction resistance per 120 mm of length of the filter rod 250 in the longitudinal direction, but this suction resistance is typically 40 mmH2O to 300 mmH2O, preferably 70 mmH2O to 280 mmH2O, and more preferably 90 mmH2O to 260 mmH2O. The suction resistance is measured, for example, using a filter suction resistance measuring instrument manufactured by Cerulean according to the ISO standard method (ISO 6565). The suction resistance of the filter rod 250 represents the air pressure difference between the first and second end faces when air at a predetermined flow rate (17.5 cc / sec) flows from one end face (first end face) to another end face (second end face) without passing through the sides of the filter rod 250. The unit is typically expressed in mmH2O. It is known that the suction resistance of filter rod 250 is directly proportional to the length of filter rod 250 within the normal length range (5 mm to 200 mm), and the suction resistance of filter rod 250 also doubles when the length is doubled.

[0111] Materials produced using methods such as those described below can be used as filter materials for the second filter material 251 constituting the filter rod 250, and commercially available products can also be used. Furthermore, there are no particular limitations on the form of the filter rod 250, and it can be formed into a conventional filter including a single filter segment, or a multi-stage filter including multiple filter segments, such as a dual filter or a triple filter.

[0112] Filter rod 250 can be manufactured by known methods, and when synthetic fibers, such as cellulose acetate tow, are used as the material of the second filter material 251, filter rod 250 can be manufactured, for example, by means of spinning and then crimping a polymer solution comprising a polymer and a solvent. For this method, the method disclosed, for example, in WO2013 / 067511 A2 can be used. The suction resistance and additives (known adsorbents and flavoring agents (e.g., menthol), granular activated carbon, and flavor retainers, etc.) added to the second filter material 251 can be appropriately designed in the production of filter rod 250.

[0113] There are no particular limitations on the form of the second filter material 251 constituting the filter rod 250, and known forms can be used. For example, a component obtained by processing cellulose acetate tow into a cylindrical shape can be used as the second filter material 251. There are no particular limitations on the fineness of the individual yarns or the total fineness of the cellulose acetate tow, but in the case of a filter rod 250 having a circumference of 22 mm, the fineness of the individual yarns is preferably from 5 g / 9000 m to 12 g / 9000 m, and the total fineness is preferably from 12,000 g / 9000 m to 35,000 g / 9000 m. The cross-sectional shapes of the fibers of the cellulose acetate tow that can be cited include circular, elliptical, Y-shaped, I-shaped, and R-shaped, etc. When the filter is filled with cellulose acetate tow, a 5 wt% to 10 wt% amount of triacetin can be added relative to the weight of the cellulose acetate tow to improve the filter stiffness. In addition, filter paper filled with sheet pulp can be used instead of acetate filters.

[0114] There are no particular restrictions on the density of the second filter material 251, but it is typically 0.10 g / cm³. 3 Up to 0.25 g / cm 3 Preferably 0.11 g / cm 3 Up to 0.24 g / cm 3 More preferably 0.12 g / cm 3 Up to 0.23 g / cm 3 .

[0115] From the perspective of improving strength and structural rigidity, the filter rod 250 may include a second inner filter rod forming paper 252 (wrapping paper) wrapped around the second filter material 251 (described later). There are no particular limitations on the form of the second inner filter rod forming paper 252, and it may include seams comprising one or more adhesive lines. There are no particular limitations on the adhesive, but it may include vinyl acetate-based adhesives or hot-melt adhesives, and the hot-melt adhesive may include polyvinyl alcohol. Furthermore, if the filter segment comprises two or more segments, the second inner filter rod forming paper 252 preferably wraps around all two or more segments.

[0116] There are no particular limitations on the material of the second inner filter rod forming paper 252, and known materials can be used. It may also include fillers such as calcium carbonate. There are no particular limitations on the thickness of the second inner filter rod forming paper 252, and it is typically 20 µm to 140 µm, preferably 30 µm to 130 µm, and more preferably 30 µm to 120 µm. There are no particular limitations on the basis weight of the second inner filter rod forming paper 252, and it is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. Furthermore, the second inner filter rod forming paper 252 may be coated or uncoated, but from the perspective of allowing the imparting of functions other than strength and structural stiffness, it is preferably coated with the desired material.

[0117] like Figure 2 and Figure 3 As shown in (a), the hollow filter section 240 and the filter rod 250 can be connected, for example, by an outer filter rod forming paper 260 (outer wrapping paper). The outer filter rod forming paper 260 can be, for example, a cylindrical paper.

[0118] The second filter material 251 may include a crushable additive release container (e.g., a capsule) comprising a crushable outer shell made of gelatin or the like. There are no particular limitations on the form of the capsule (also referred to in this art as an "additive release container"), and known forms may be used. For example, a crushable additive release container comprising a crushable outer shell made of gelatin or the like may be used. In this case, when the capsule is broken by a tobacco product user before, during, or after use, the liquid or substance contained inside the capsule (typically a flavoring agent) is released, which is then delivered to tobacco smoke during tobacco product use and to the surrounding environment after use.

[0119] There are no particular limitations on the form of the capsule, and it can be, for example, an easily breakable capsule, preferably spherical in shape. Any of the above-mentioned additives can be included as an additive in the capsule, but flavoring agents or activated charcoal are particularly preferred. Furthermore, one or more types of materials used to assist in filtration of smoke can be added as additives. There are no particular limitations on the form of the additive, and it is generally liquid or solid. It should be noted that the use of capsules containing additives is well known in the art. Easily breakable capsules and methods for their production are well known in the art. Examples of flavoring agents include: menthol, spearmint, peppermint, fenugreek, or clove, and medium-chain triglycerides (MCTs), etc. The flavoring agent is menthol, or menthol and the like can be used in combination.

[0120] In this embodiment, a flavoring agent can be added to the second filter material 251. Compared to the prior art, adding a flavoring agent to the second filter material 251 increases the amount of flavoring agent delivered during use, where the flavoring agent is added to the tobacco filling material constituting the tobacco stick. The increase in the amount of flavoring agent delivered is further increased depending on the location of the perforations provided in the hollow tube portion 132, which will be described later. There are no particular limitations on the method of adding the flavoring agent to the second filter material 251, and the flavoring agent should be added to ensure a substantially uniform dispersion in the second filter material 251 to which the flavoring agent is added. The amount of flavoring agent added to the second filter material 251 can be referenced in the form of adding the flavoring agent to a portion of the second filter material 251 ranging from 10 vol% to 100 vol%. This addition method can include adding the flavoring agent to the second filter material 251 before constructing the filter section, or adding the flavoring agent after the filter cigarette has been constructed.

[0121] There are no particular restrictions on the type of flavoring agent, and examples of flavoring agents that can be cited from the perspective of imparting a pleasant flavor include: p-methoxyacetophenone, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, pentanol, amyl butyrate, trans-anisole, star anise oil, apple juice, Peruvian gum oil, beeswax absolute, benzaldehyde, benzoin extract, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, and red bean curd. Cardamom oil, carob oil, beta-carotene, carrot juice, L-carvone, beta-caryophyllene, cinnamon bark oil, cypress oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronellol, DL-citronellol, sage extract, cocoa, coffee, coriander oil, coriander oil, cuminaldehyde, artemisia oil, δ-decanoic acid lactone, γ-decanoic acid, dill oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2 - Ketone, 3,7-dimethyl-6-octenic 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 acetopropionate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethyl Pyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek oil, broom oil, gentian root extract, geraniol, geraniol acetate, grape juice, guaiacol, guava extract, γ-heptanol, γ-caprolactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexanol, hexyl phenylacetate, 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, menthol, menthone, L-menthol 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 indolephthalide, plum Juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax essential oil, 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), with menthol being particularly preferred. Furthermore, one type of these flavoring agents can be used alone, or two or more types can be used in combination.

[0122] In this embodiment, the filter rod 250 may include a second filter material 251, and activated carbon may be added to at least a portion of the second filter material 251. In a flavor-generating article 110, the amount of activated carbon added may be 15.0 m², which is the value of the specific surface area of ​​the activated carbon × the weight of the activated carbon / the cross-sectional area of ​​the second filter material 251 in the direction perpendicular to the airflow direction. 2 / cm 2 up to 80.0 m 2 / cm 2For convenience, the above "specific surface area of ​​activated carbon × weight of activated carbon / cross-sectional area of ​​the second filter material 251 in the direction perpendicular to the airflow direction" can also be expressed as "the surface area of ​​activated carbon per unit cross-sectional area". The surface area of ​​activated carbon per unit cross-sectional area can be calculated based on the specific surface area of ​​the activated carbon added to the second filter material 251 of a flavor-generating product 110, the weight of the added activated carbon, and the cross-sectional area of ​​the second filter material 251. It should be noted that the activated carbon does not need to be uniformly dispersed in the filter material to which the activated carbon is added, and it is not necessary to meet the above range across the entire cross-section of the filter material (the cross-section in the direction perpendicular to the airflow direction).

[0123] In this embodiment, since the activated carbon surface area per unit cross-sectional area is within the above range, the components generated by heating can be delivered to the user in the desired amount, and the desired flavor can also be provided to the user. If the activated carbon surface area per unit cross-sectional area is less than the lower limit of the above range, the effect of adding activated carbon cannot be fully achieved. Simultaneously, if the activated carbon surface area per unit cross-sectional area is greater than the upper limit of the above range, the components generated by heating are reduced beyond what is necessary. More preferably, the activated carbon surface area per unit cross-sectional area is 17.0 m². 2 / cm 2 Or larger, or even more preferably 35.0 m 2 / cm 2 Or even larger. More preferably, the activated carbon surface area per unit cross-sectional area is 77.0 m². 2 / cm 2 Or smaller, or even more preferably 73.0 m 2 / cm 2 Or smaller.

[0124] 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 amount added, and by adjusting the cross-sectional area of ​​the second filter material 251 in the direction perpendicular to the airflow direction. The activated carbon surface area per unit cross-sectional area is calculated based on the filter material with added activated carbon. When the filter rod 250 is formed of multiple filter materials, the above calculation is based only on the cross-sectional area and length of the filter material with added activated carbon.

[0125] Examples of activated carbon that can be used in this embodiment include those containing wood, bamboo, coconut shells, walnut shells, and coal as starting materials. Furthermore, as activated carbon that can be used in this embodiment, activated carbon with a density of 1100 m³ can be used. 2 / g to 1600 m 2 Activated carbon with a BET specific surface area of ​​ / g is preferably used, and a BET specific surface area of ​​1200 m² / g can be selected. 2 / g to 1500 m 2Activated carbon with a BET specific surface area of ​​ / g, and more preferably activated carbon with a BET specific surface area of ​​1250 m² / g, can be used. 2 / g to 1380 m 2 The BET specific surface area of ​​activated carbon is / g. The BET specific surface area can be determined by nitrogen adsorption (BET multi-point method).

[0126] Furthermore, the activated carbon that can be used in this embodiment may have a pore volume of 400 µL / g to 800 µL / g, preferably 500 µL / g to 750 µL / g, and more preferably 600 µL / g to 700 µL / g. The pore volume can be calculated based on the maximum adsorption capacity obtained using nitrogen adsorption.

[0127] In this embodiment, the amount of activated carbon added per unit length along the airflow direction to the second filter material 251, where activated carbon has already been added, is preferably 5 mg / cm to 50 mg / cm, more preferably 8 mg / cm to 40 mg / cm, and even more preferably 10 mg / cm to 35 mg / cm. In this embodiment, since the specific surface area of ​​the activated carbon and the amount of activated carbon added are within the above ranges, the surface area of ​​activated carbon per unit cross-sectional area can be adjusted to the desired value.

[0128] Furthermore, for the activated carbon that can be used in this embodiment, the cumulative 10 vol% particle size (particle size D10) of the activated carbon particles is preferably 250 µm to 1200 µm. Furthermore, the cumulative 50 vol% particle size (particle size D50) of the activated carbon particles is preferably 350 µm to 1500 µm. It should be noted that D10 and D50 are measured by means of laser diffraction scattering. An example suitable for this measurement is the "LA-950" laser diffraction / scattering particle size distribution measuring device manufactured by HORIBA, Ltd. The powder is poured into the chamber of the device along with pure water, and the particle size is detected based on the light scattering information of the particles. The measurement conditions used in this device are as follows.

[0129] Measurement mode: Manual flow mode small chamber measurement

[0130] Dispersion medium: ion-exchanged water

[0131] Dispersion method: Measurement was performed 1 minute after ultrasonic irradiation.

[0132] Refractive index: 1.92-0.00i (sample refractive index) / 1.33-0.00i (dispersion medium refractive index)

[0133] Number of measurements: Two measurements were performed using different samples.

[0134] In this embodiment, there are no particular limitations on the method of adding activated carbon to the second filter material 251, and activated carbon should be added so as to be dispersed in the second filter material 251 to which activated carbon is added in a substantially uniform manner.

[0135] It should be noted that, for example, commercially available materials can be used for the filter rod 250. Furthermore, there are no particular limitations on the form of the filter rod 250, and it can be formed into a filter comprising a single filter segment, or a multi-segment filter comprising multiple filter segments, such as a dual filter or a triple filter. When the filter rod 250 comprises a single filter segment, a second filter material 251 with added activated carbon is used as the filter rod 250 without further modification. Meanwhile, when the filter rod 250 is formed from multiple filter segments, the second filter material 251, comprising filter material with added activated carbon, is preferably positioned upstream of the filter material constituting the nozzle end. Activated carbon can also be added to the filter material constituting the nozzle end. It should be noted that when these filter segments constitute a multi-segment filter, the length of these filter segments (which is the basis for the amount of activated carbon added) corresponds to the length of the filter material with added activated carbon. Regarding the weight of all filter segments, the amount of activated carbon added is, for example, 4.0 mg to 24.0 mg, preferably 4.5 mg to 23.0 mg, and more preferably 10.5 mg to 22.0 mg.

[0136] The downstream portion 130 may further include a hollow tube portion 132 and a hollow filter portion 240. The hollow filter portion 240 is disposed adjacent to the downstream of the hollow tube portion 132. The hollow filter portion 240 includes a third filter material 241 and a third inner filter rod forming paper 242 wrapped around the third filter material 241. The third inner filter rod forming paper 242 used may be the same as the filter rod forming paper used in cigarettes. The third inner filter rod forming paper 242 may be omitted. In addition, the hollow filter portion 240 may be omitted.

[0137] The hollow filter section 240 may include: a third filter material 241 having one or more hollow portions; and a third inner filter rod forming paper 242 covering the third filter material 241. The hollow filter section 240 functions to increase the strength of the downstream section 130. The third filter material 241 may be formed as a rod having, for example, an inner diameter of φ1.0 mm to φ5.0 mm, which is filled with high-density cellulose acetate fibers, with a plasticizer including triacetin added in an amount of 6% to 20% by mass relative to the mass of cellulose acetate, and the plasticizer being cured. The third filter material 241 has high bulk density fibers, so only air and aerosols flow through the hollow portions during suction, while almost nothing flows through the third filter material 241. The third filter material 241 inside the hollow filter section 240 is a fiber-filled layer, and therefore the user will experience almost no discomfort when in contact with the outside during use.

[0138] From the perspective of improving strength and structural rigidity, the hollow filter section 240 may include a third inner filter rod forming paper 242 (wrapping paper) wrapped around the third filter material 241. There are no particular limitations on the form of the third inner filter rod forming paper 242, and it may include seams containing one or more adhesive lines. There are no particular limitations on the type of adhesive, but it may include vinyl acetate-based adhesives or hot-melt adhesives. Hot-melt adhesives may include polyvinyl alcohol. Furthermore, when the hollow filter section 240 comprises two or more segments, the third inner filter rod forming paper 242 preferably wraps around two of the two or more segments.

[0139] There are no particular limitations on the material of the third inner filter rod forming paper 242, and known materials can be used. It may also include fillers such as calcium carbonate. There are no particular limitations on the thickness of the third inner filter rod forming paper 242, and it is typically 20 µm to 140 µm, preferably 30 µm to 130 µm, and more preferably 30 µm to 120 µm. There are no particular limitations on the basis weight of the third inner filter rod forming paper 242, and it is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. Furthermore, the third inner filter rod forming paper 242 may be coated or uncoated, but from the perspective of imparting functions other than strength and structural stiffness, it is preferably coated with a desired material.

[0140] The hollow tube portion 132 is a rod-shaped member inserted adjacent to the flavor generating portion 220 and the hollow filter portion 240 or filter rod 250 (when there is no hollow filter portion 240), and is generally provided with a cylindrical or similar cavity whose circumferential cross-section forms a hollow (closed space). The length of the hollow tube portion 132 in the long axis direction can be appropriately varied according to the size of the product, but is generally 15 mm or more, preferably 20 mm or more, and generally 40 mm or less, preferably 35 mm or less, more preferably 30 mm or less. By setting the length of the hollow tube portion 132 in the long axis direction to be at or above the aforementioned lower limit, sufficient cooling effect and a pleasant flavor can be ensured, and by setting the length to be at or below the aforementioned upper limit, losses caused by the adhesion of generated vapors and aerosols to the inner wall of the hollow tube portion 132 can be suppressed.

[0141] When the hollow tube portion 132 is filled with sheets or the like for cooling (e.g., polylactic acid sheets filled in aggregate form), there is no particular limitation on the total surface area of ​​the hollow tube portion 132, and it can be, for example, 300 mm². 2 / mm to 1000mm 2 / mm. This surface area is the surface area per length (mm) of the hollow tube portion 132 in the airflow direction. The total surface area of ​​the hollow tube portion 132 is preferably 400 mm². 2 / mm or larger, more preferably 450 mm 2 / mm, and preferably 600 mm 2 / mm or smaller, more preferably 550 mm 2 / mm or smaller.

[0142] The hollow tube portion 132 preferably includes an internal structure with a large total surface area. Therefore, in a preferred embodiment, the hollow tube portion 132 can be formed from a sheet of thin material that is wrinkled and then slotted, gathered, and folded to form a channel. When the hollow tube portion 132 has numerous creases or grooves, this increases the total surface area of ​​the hollow tube portion 132. There is no particular limitation on the thickness of the material constituting the hollow tube portion 132, and it can be from 5 µm to 500 µm, or from 10 µm to 250 µm.

[0143] like Figure 2 and Figure 3As shown in (a), the hollow tube portion 132 may be provided with concentric perforations vf (also referred to in this art as "ventilation filters") in the circumferential direction. The presence of the perforations vf allows air to flow into the hollow tube portion 132 from the outside during use and allows for a reduction in the temperature of the air and components flowing in from the flavor generating portion 220. The perforations vf may be provided in a region at least 4 mm away from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or filter rod 250 (when there is no hollow filter portion 240) in a direction along the side of the hollow tube portion 132. In this case, the perforations vf not only enhance the cooling capacity of the hollow tube portion 132, but also suppress the stagnation of components generated by heating inside the hollow tube portion 132, and increase the delivery of these components. It should be noted that when an aerosol base material is used in the flavor generating section 220, the vapor containing the aerosol base material and the tobacco flavor components generated by heating the flavor generating article 110 is liquefied by the temperature drop caused by contact with the outside air, which can promote aerosol generation.

[0144] Furthermore, if the concentric perforations vf are considered as a single set of perforations, then one set of perforations may exist, or two or more sets of perforations may exist. When two or more sets of perforations exist, from the perspective of increasing the delivery amount of components generated by heating, these sets of perforations are preferably not located in an area less than 4 mm from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or filter rod 250 (when there is no hollow filter portion 240) in the direction along the hollow tube portion 132 side.

[0145] Furthermore, when the hollow tube portion 132 is wrapped with the tipping paper 270, it is preferable to provide a perforation in the tipping paper 270 at a position directly above the perforation vf provided in the hollow tube portion 132. When producing such a flavor-generating article 110, a tipping paper 270 with a perforation already provided to cover the perforation vf can be prepared, and then the tipping paper 270 can be wrapped. However, from the perspective of ease of production, the flavor-inhaling article 110 is preferably produced by using a hollow tube portion 132 without a perforation vf, and then preferably forming a hole that penetrates both the hollow tube portion 132 and the tipping paper 270.

[0146] From the perspective of increasing the delivery of components generated by heating, the area where the perforated vf exists is preferably a region at least 4.5 mm away from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or filter rod 250 (when there is no hollow filter portion 240) in the direction along the hollow tube portion 132 side, more preferably at least 5 mm, and even more preferably at least 5.5 mm. Furthermore, from the perspective of ensuring cooling function, the area where the perforated vf exists is preferably a region no more than 15 mm away from the boundary in the direction along the hollow tube portion 132 side, more preferably no more than 10 mm, and even more preferably no more than 7 mm.

[0147] From the perspective of increasing the delivery of components generated by heating, the area where the perforated vf exists is preferably a region at least 24 mm away from the nozzle end of the flavor generating article 110 in the direction along the hollow tube portion 132, preferably at least 24.5 mm away, preferably at least 25 mm away, and more preferably at least 25.5 mm away. Furthermore, from the perspective of ensuring cooling function, the area where the perforated vf exists is preferably a region no more than 35 mm away from the nozzle end of the flavor generating article 110 in the direction along the hollow tube portion 132, more preferably no more than 30 mm away, and even more preferably no more than 27 mm away.

[0148] Furthermore, when the axial length of the hollow tube portion 132 is 20 mm or greater, from the perspective of ensuring cooling function, the area where the perforation vf exists is preferably a region at least 5 mm away from the boundary between the hollow tube portion 132 and the flavor generating portion 220 along the direction of the hollow tube portion 132 side, more preferably at least 10 mm away, and even more preferably at least 13 mm away. Furthermore, when the axial length of the hollow tube portion 132 is 20 mm or greater, from the perspective of improving the delivery of components generated by heating, the area where the perforation vf exists is preferably a region no more than 16 mm away from the boundary between the hollow tube portion 132 and the flavor generating portion 220, more preferably no more than 15.5 mm away, even more preferably no more than 15 mm away, and particularly preferably no more than 14.5 mm away.

[0149] The perforated volume fraction (Vf) can be set such that when the article is drawn in by an automatic fumigation machine at 17.5 ml / sec, the air inflow ratio from the perforated Vf (the volume ratio of air that has flowed in from the perforated Vf when the air drawn in from the nozzle is 100 vol%) is 10 vol% to 90 vol%, preferably 50 vol% to 80 vol%, more preferably 55 vol% to 75 vol%. This air inflow ratio can be achieved by selecting the number of perforated Vfs per group of perforations in the range of 5 to 50 and by selecting the diameter of the perforated Vfs in the range of 0.1 mm to 0.5 mm. The air inflow ratio can be measured using a wound article measuring machine (e.g., SODIMAX d74 / SODIM manufactured by SAS) based on the method of ISO 9512.

[0150] There are no particular restrictions on the configuration of the outer filter rod forming paper 280, and it can take a general form. Specifically, the outer filter rod forming paper 280 may, for example, include pulp as its main component. Pulps that can be used include wood pulp, such as softwood pulp and hardwood pulp, flax pulp, hemp pulp, sisal pulp, and needlegrass fiber, and pulps commonly used in wrapping paper for tobacco products can be used. The outer filter rod forming paper 280 can be obtained by employing one or more of these pulps through papermaking processes. These pulps can be used alone, or several types of pulp can be used in any combination. Forms of pulp that can be used include chemical pulp, milled pulp, chemi-milled pulp, and thermomechanical pulp, which are obtained through kraft paper cooking, acid / neutral / alkaline sulfite cooking, and caustic soda cooking. It should be noted that commercially available products can be used in the outer filter rod forming paper 280. There are no particular restrictions on the shape of the outer filter rod forming paper 280, and it can have, for example, a square or rectangular shape.

[0151] There are no particular limitations on the basis weight of the outer filter rod forming paper 280, but it is typically 20 gsm to 70 gsm, preferably 30 gsm to 50 gsm, and more preferably 34 gsm to 38 gsm. There are no particular limitations on the thickness of the outer filter rod forming paper 280, but it is typically 30 mm to 80 mm, preferably 33 mm to 50 mm, and more preferably 35 mm to 40 mm. There are no particular limitations on the air permeability of the outer filter rod forming paper 280, and it is typically 0 CORESTA units to 30,000 CORESTA units, and preferably greater than 0 CORESTA units and not greater than 10,000 CORESTA units. Air permeability is a value measured according to ISO 2965:2009 and expressed as 1 cm / min passing through the two surfaces of the paper under a pressure difference of 1 kPa. 2 Gas velocity per surface area (cm)3 ). 1 CORESTA unit (1 CU) constitutes a cm at 1 kPa. 3 / (min cm 2 ).

[0152] The outer filter rod forming paper 280 may include a loading material. Examples of loading materials that may be cited include metal carbonates (such as calcium carbonate and magnesium carbonate), metal oxides (such as titanium oxide, titanium dioxide, and aluminum oxide), metal sulfates (such as barium sulfate and calcium sulfate), metal sulfides (such as zinc sulfide), quartz, kaolin, talc, diatomaceous earth, and gypsum. In particular, from the perspective of improving whiteness and opacity and increasing heating rate, the outer filter rod forming paper 280 preferably includes calcium carbonate. These loading materials may be used alone or in combination of two or more loading materials.

[0153] Various types of additives can be added to the outer filter rod forming paper 280. The outer filter rod forming paper 280 may include, for example, water resistance improvers. Water resistance improvers include wet strength agents (WS agents) and sizing agents. The wet strength agent may include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, and polyamide epichlorohydrin (PAE). Furthermore, the sizing agent may include, for example, rosin soap, alkyl ketone dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or greater.

[0154] The coating agent can be added to at least one of the front and back surfaces of the outer filter rod forming paper 280. There are no particular limitations on the coating agent, but a coating agent that can form a film on the surface of the paper and reduce liquid permeability is preferred.

[0155] There are no particular restrictions on the configuration of tipping paper 270, and it can take a general form. Specifically, tipping paper 270 may, for example, include pulp as its main component. Pulps that can be used include wood pulp, such as softwood pulp and hardwood pulp, flax pulp, hemp pulp, sisal pulp, and needlegrass fiber, etc., and pulps commonly used in wrapping paper for tobacco products can be used, and tipping paper 270 can be obtained by employing papermaking processes using one or more of these pulps.

[0156] These pulps can be used alone, or several types of pulp can be used in combination in any proportion. The forms of pulp that can be used include chemical pulp, milled pulp, chemi-milled pulp, and thermomechanical pulp, obtained by kraft paper cooking, acid / neutral / alkaline sulfite cooking, and caustic soda cooking. It should be noted that commercially available articles can be used for the tipping paper 270. There are no particular limitations on the shape of the tipping paper 270, and it can have, for example, a square or rectangular shape. Furthermore, the flavor-generating article 110 may include one tipping paper 270, but it can also include multiple tipping papers 270.

[0157] The basis weight of the butt-packed paper 270 is not particularly limited, but it is typically, for example, 32 gsm to 40 gsm, preferably 33 gsm to 39 gsm, and more preferably 34 gsm to 38 gsm. The air permeability of the butt-packed paper 270 is not particularly limited, and it is typically 0 CORESTA units to 30,000 CORESTA units, and preferably greater than 0 CORESTA units and not greater than 10,000 CORESTA units. Air permeability is a value measured according to ISO 2965:2009 and expressed as the passage of 1 cm / min through the two surfaces of the paper under a pressure difference of 1 kPa. 2 Gas velocity per surface area (cm) 3 ). 1 CORESTA unit (1 CU) constitutes a cm at 1 kPa. 3 / (min cm 2 ).

[0158] Tipping paper 270 may include a loading material. Examples of loading materials that may be cited include metal carbonates (such as calcium carbonate and magnesium carbonate), metal oxides (such as titanium oxide, titanium dioxide, and aluminum oxide), metal sulfates (such as barium sulfate and calcium sulfate), metal sulfides (such as zinc sulfide), quartz, kaolin, talc, diatomaceous earth, and gypsum. In particular, from the perspective of improving whiteness and opacity and increasing heating rate, tipping paper 270 preferably includes calcium carbonate. These loading materials may be used alone or in combination of two or more loading materials.

[0159] Various additives can be added to the tipping paper 270. The tipping paper 270 may include, for example, water resistance improvers. Water resistance improvers include wet strength agents (WS agents) and sizing agents. The wet strength agent may include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, and polyamide epichlorohydrin (PAE). Furthermore, the sizing agent is, for example, rosin soap, alkyl ketone dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or greater.

[0160] The coating agent can be added to at least one of the front and back surfaces of the tipping paper 270. There are no particular limitations on the coating agent, but a coating agent that can form a film on the surface of the paper and reduce liquid permeability is preferred.

[0161] A portion of the outer surface of the tip paper 270 may be coated with a lip-release material. Lip-release material refers to a material that facilitates easy separation and is substantially non-adhesive between the lips and the tip paper 270 when the user holds the mouthpiece of the flavor-generating article 110 in their mouth. For example, the lip-release material may include ethyl cellulose or methyl cellulose. For instance, the lip-release material can be coated onto the outer surface of the tip paper 270 by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the tip paper 270. In this embodiment, the lip-release material is present at least in a predetermined mouthpiece area where the user's lips contact the mouthpiece when the user holds it in their mouth. More specifically, the lip-release material may be disposed on the outer surface of the tip paper 270 between the mouthpiece end (the end portion of the filter rod 250) and the perforation vf.

[0162] The joining pattern of the components constituting the flavor-generating article 110 will be described next. Figure 2 In this context, gaps are created between components to make it easier to see how they are joined; however, the actual flavor-producing components of article 110 are adjacent without gaps, as shown in the example. Figure 3 As shown. In Figure 2 In the flavor-generating article 110 shown, five components are joined together using an outer filter rod forming paper 280, an outer filter rod forming paper 260, and a tipping paper 270. Specifically, as... Figure 2 As shown, the outer filter rod forming paper 280 connects the end filter rod 112, the flavor generating section 220, and the hollow tube section 132. Here, the outer filter rod forming paper 280 is wound to cover the entire end filter rod 112 and the flavor generating section 220, as well as a portion of the hollow tube section 132. This connected body will be referred to as the first connecting body 285. Furthermore, the outer filter rod forming paper 260 is wound to join the hollow filter section 240 and the filter rod 250, while also covering them entirely. This connected body will be referred to as the second connecting body 265. A tipping paper 270 further connects the first connecting body 285 and the second connecting body 265. Here, the tipping paper 270 covers the entire second connecting body 265 and a portion of the first connecting body 285, while exposing the first connecting body at its upstream end. It should be noted that... Figure 2In the example shown, the outer filter rod forming paper 280 exposes the hollow tube portion 132 at its downstream end, without covering the hollow tube portion 132 as far downstream as possible, although the hollow tube portion 132 could also be covered as far downstream as possible. In this case, the perforation is preferably provided in the outer filter rod forming paper 280 at a position directly above the perforation vf provided in the hollow tube portion 132. Therefore, the perforation vf is preferably provided to penetrate the splice paper 270, the outer filter rod forming paper 280, and the hollow tube portion 132.

[0163] like Figure 1 As shown, when the flavor generating article 110 has been properly inserted into the heating unit 30 of the flavor inhaler 120, a portion of the flavor generating article 110 may be exposed to the outside of the flavor inhaler 120. Specifically, in Figure 1 In the state shown, Figure 2 Part or all of the second connecting body 265 shown may be exposed to the outside of the flavor inhaler 120. Furthermore, in Figure 1 In the state shown, Figure 2 or Figure 3 A portion of the hollow tube portion 132 shown may be exposed to the outside of the flavor inhaler 120. In this case, the perforation vf formed in the hollow tube portion 132 may be exposed to the outside of the flavor inhaler 120, or the perforation vf may be located inside the flavor inhaler 120 (upstream of the opening for insertion of the flavor generating article 110). The perforation vf formed in the hollow tube portion 132 is preferably located inside the flavor inhaler 120 such that the perforation vf cannot be easily blocked by the user.

[0164] The flavor generating portion 220 may include: a portion that overlaps with the heating source 40 of the flavor inhaler 120 along the longitudinal direction of the flavor generating article 110; and a portion that, when the flavor generating article 110 is contained within... Figure 1 The desired location in the flavor inhaler 120 shown is the portion that does not overlap with the heating source 40. The longitudinal length of the portion of the flavor generating portion 220 that overlaps with the heating source 40 is preferably 40% to 60% of the longitudinal length of the flavor generating portion 220.

[0165] In this embodiment, the end filter rod 112 has further functions. Specifically, as Figure 3 (a) and Figure 3 As shown in (b), the first filter material 211 of the end filter rod 112 includes a first portion 112a and a second portion 112b. The first portion 112a and the second portion 112b are arranged adjacent to each other in a cross section orthogonal to the adjacent direction (longitudinal direction) of the flavor generating section 220 and the end filter rod 112. When the flavor generating article 110 is used by means of Figure 1When the heating source 40 is heated, the second portion 112b is positioned closer to the heating source 40 than the first portion 112a. Figure 3 In the example shown, the second part 112b is positioned outside the first part 112a, so that by means of Figure 1 During heating by the heating source 40, the second portion 112b is positioned closer to the heating source 40 than the first portion 112a. Furthermore, the second portion 112b is configured to contract due to heating. This will be described later. Figure 4 As shown, the end filter rod 112 further includes a first sheet member S1 disposed between the first portion 112a and the second portion 112b, and a first inner filter rod forming paper 212 (second sheet member) disposed outside the second portion 112b. Furthermore, at least one of the first sheet member S1 and the first inner filter rod forming paper 212 is configured to deform when the second portion 112b shrinks.

[0166] according to Figure 3 In the illustrated embodiment, the second portion 112b of the end filter rod 112 can be heated more easily than the first portion 112a, and the second portion 112b can shrink due to heating. Furthermore, at least one of the first sheet member S1 and the first inner filter rod forming paper 212 deforms when the second portion 112b shrinks due to heating, thereby increasing the suction resistance of the second portion 112b. That is, the end filter rod 112 has the further function of altering the suction resistance. Specifically, for example, in the early stages of the smoking period, air can preferentially pass through the second portion 112b, which has lower suction resistance, while in the later stages of the smoking period, the suction resistance of the second portion 112b increases due to heating, and air can preferentially pass through the first portion 112a. Note that the smoking period can be the time period from the start to the end of the treatment to generate an aerosol. Furthermore, the smoking period can be the time period from the start to the end of the treatment of the heated flavor inhalation article. The "early phase" of the smoking period can be 50% of the entire smoking period from the start of the smoking period, or 30% of the entire smoking period from the start of the smoking period, or it can be the start of heating. The "late phase" of the smoking period can be the period until the end of the heating period after the first half of the smoking period has passed, or it can be the end of heating.

[0167] In the early stages of the smoking period, the suction resistance of the second part 112b is preferably less than that of the first part 112a, and in the later stages of the smoking period, the suction resistance of the second part 112b is preferably greater than that of the first part 112a. In this case, in the early stages of the smoking period, air can preferentially pass through the second part 112b with its lower suction resistance, while in the later stages of the smoking period, the suction resistance of the second part 112b increases due to heating, and air can preferentially pass through the first part 112a. Furthermore, in the flavor-generating article 110, the suction resistance of the second part 112b in the early stages of the smoking period is preferably lower than that in the later stages of the smoking period. In this case, the amount of air flowing into the second part 112b increases from the early to the later stages of the smoking period, and the flavor generated by the flavor-generating part 220 can be delivered efficiently. The suction resistance of the first part 112a and the second part 112b before heating or in the early stages of the smoking period can be 50 mmH2O or less. Figure 3 As shown, the second portion 112b is preferably arranged to surround the first portion 112a in a cross-section orthogonal to the adjacent direction of the flavor-generating portion 220 and the end filter rod 112. In this case, when the flavor-generating article 110 is in Figure 1 When the flavor inhaler 120 shown is heated from the circumferential outwards, a large amount of air can flow to the circumferential outer side of the flavor generating section 220, which is at a high temperature during the first half of the smoking period. Furthermore, the heat causes an increase in the suction resistance of the second section 112b, so a large amount of air then flows to the central side of the flavor generating section 220, where the temperature rises in the later stages of the smoking period, thereby enabling the efficient generation and delivery of vapors or aerosols.

[0168] The second part 112b preferably comprises cellulose acetate. In this case, the second part 112b can be appropriately shrunk by means of suitable heating. This is not limiting, and the second part 112b can also be formed of any material that is capable of shrinking upon heating. For example, a material that shrinks upon heating can be a material that begins to shrink at a temperature between 130°C and 220°C. Furthermore, the first part 112a preferably comprises cellulose acetate or paper. This is not limiting, and the first part 112a can be formed of any material, such as materials conventionally used in filters or similar materials.

[0169] The second part 112b preferably contains a plasticizer. In this case, the temperature at which the second part 112b begins to shrink can be lowered, thus requiring less energy to shrink it. The plasticizer can be, for example, triacetin. Furthermore, the content of the plasticizer (e.g., triacetin) relative to the second part 112b is preferably 6 wt% to 9 wt%. In this case, the amount of energy required to shrink the second part 112b can be reduced, while inhibiting the dissolution of the second part 112b. If the plasticizer content is less than 6 wt%, the temperature at which the second part 112b begins to shrink increases, and a relatively large amount of energy is required to shrink it; while if the plasticizer content exceeds 9 wt%, there is a risk of partial dissolution of the second part 112b. Furthermore, the content of the plasticizer relative to the second part 112b is preferably greater than the content of the plasticizer relative to the first part 112a. For example, when the first part 112a and the second part 112b contain cellulose acetate, the content of triacetin relative to the second part 112b may be 9 wt%, and the content of triacetin relative to the first part 112a may be 6 wt%.

[0170] The structure of the end filter rod 112 will be described in detail below. Figure 4 This is a detailed view of the cross-section of the end filter rod 112. Figure 4 The outer filter rod forming paper 280 surrounding the end filter rod 112 is also shown. (See figure) Figure 4 As shown, the end filter rod 112 includes a first sheet member S1 disposed between the first part 112a and the second part 112b, and a first inner filter rod forming paper 212 disposed outside the second part 112b.

[0171] The liquid permeability of the first sheet member S1 is preferably low. Specifically, when the first sheet member S1 can inhibit the penetration of plasticizer, the movement of plasticizer between the first portion 112a and the second portion 112b can be inhibited. For example, paper tubes, cardboard, or cellophane can be used as such a first sheet member S1. The gas permeability of the first sheet member S1 is also low. In this case, the airflow path through the first portion 112a and the airflow path through the second portion 112b can be defined. For example, the air permeability of the first sheet member S1 can be 100 CORESTA units or less. Figure 3 and Figure 4In the illustrated embodiment, the first sheet member S1 may be a tubular sheet member because the second portion 112b is arranged to surround the first portion 112a. This is not limiting, and depending on the arrangement of the first portion 112a and the second portion 112b, a sheet member S1 of any shape may be provided between the first portion 112a and the second portion 112b. Furthermore, the first sheet member S1 may be arranged over the entire area between the first portion 112a and the second portion 112b, or it may be arranged over a portion of this area.

[0172] In addition, such as Figure 4 As shown, the flavor-generating article 110 preferably includes a first bonding portion P1 that bonds the inner surface of the second portion 112b to the first sheet member S1. In this case, the positional relationship between the second portion 112b and the first sheet member S1 can be fixed. The first bonding portion P1 can be disposed on the entire outer surface of the first sheet member S1, or it can be disposed on the outer surface of the first sheet member S1 in any form (e.g., spiral, linear, or dotted). For example, any bonding means (e.g., glue, adhesive, or tape) can be used as the first bonding portion P1.

[0173] In addition, such as Figure 4 As shown, the flavor-generating article 110 preferably includes a second bonding portion P2 that bonds the outer surface of the first portion 112a to the first sheet member S1. In this case, the positional relationship between the first portion 112a and the first sheet member S1 can be fixed. The second bonding portion P2 can be disposed on the entire inner surface of the first sheet member S1, or it can be disposed on the inner surface of the first sheet member S1 in any form (e.g., spiral, linear, or dotted). For example, any bonding means (e.g., glue, adhesive, or tape) can be used as the second bonding portion P2.

[0174] like Figure 4 As shown, the end filter rod 112 of the flavor-generating article 110 includes a second sheet member disposed outside the second portion 112b. Figure 4 In the illustrated embodiment, the first inner filter rod forming paper 212 serves as the second sheet member. This is not limiting, and the outer filter rod forming paper 280, instead of the first inner filter rod forming paper 212, can similarly serve as the second sheet member disposed outside the second portion 112b. Furthermore, the tipping paper 270 can extend to wrap around the outside of the end filter rod 112, thus the tipping paper 270 can serve as the second sheet member. The second portion 112b can be protected by the second sheet member. Moreover, the second sheet member (here, the first inner filter rod forming paper 212) has low gas permeability. For example, the gas permeability of the second sheet member can be 100 CORESTA units or less.

[0175] When the second sheet component is provided, the flavor-generating article 110 also preferably includes a third bonding portion P3, which bonds the outer surface of the second portion 112b to the second sheet component. Figure 4 In the example shown, the outer surface of the second portion 112b and the inner surface of the first inner filter rod forming paper 212 are bonded by P3. In this case, the positional relationship between the second portion 112b and the second sheet member can be fixed. The third bonding portion P3 can be provided on the entire inner surface of the second sheet member, or it can be provided on the inner surface of the second sheet member in any form (such as spiral, linear, or dotted). For example, any bonding means (such as glue, adhesive, or tape) can be used as the third bonding portion P3.

[0176] exist Figures 2 to 4 In the illustrated embodiment, an outer filter rod forming paper 280 is wrapped around the entire end filter rod 112 and flavor generating portion 220, as well as a portion of the hollow tube portion 132. For example... Figure 4 As shown, the flavor-generating article 110 therefore preferably includes a fourth bonding portion P4 that bonds the outer surface of the first inner filter rod forming paper 212 (the second sheet member) to the outer filter rod forming paper 280. In this case, the positional relationship between the first inner filter rod forming paper 212 and the outer filter rod forming paper 280 can be fixed. The fourth bonding portion P4 can be disposed on the entire outer surface of the outer filter rod forming paper 280, or it can be disposed on the outer surface of the outer filter rod forming paper 280 in any form (e.g., spiral, linear, or dotted). For example, any bonding means (e.g., glue, adhesive, or tape) can be used as the fourth bonding portion P4.

[0177] like Figure 3 As shown in (a), the flavor generating section 220 preferably includes a first flavor source 221a and a second flavor source 221b, through which air that has passed through the first section 112a flows into the first flavor source, and through which air that has passed through the second section 112b flows into the second flavor source. That is, the flavor source 221 preferably includes the first flavor source 221a and the second flavor source 221b. In this case, for example, in the early stage of smoking, air may preferentially pass through one of the first flavor source 221a and the second flavor source 221b, while in the later stage of smoking, due to the change in the suction resistance of the end filter rod 112, air may preferentially pass through the other of the first flavor source 221a and the second flavor source 221b.

[0178] Specifically, when the suction resistance of the second part 112b is lower than the suction resistance of the first part 112a in the state before the end filter rod 112 is heated, such as in Figure 3In the example shown, air preferentially flows through the second section 112b to the second flavor source 221b. Therefore, when Figure 3 The flavor-producing product 110 shown is Figure 1 When the flavor inhaler 120 shown is heated externally, in the early stages of inhalation, the second flavor source 221b heats up faster than the first flavor source 221a, and a relatively large amount of vapor or aerosol is generated from the second flavor source 221b. Accordingly, in the early stages of inhalation, air preferentially flows to the second portion 112b, which has low suction resistance, and then to the second flavor source 221b, thereby efficiently delivering vapor or aerosol. On the other hand, in the later stages of inhalation, the amount of flavor source or aerosol contained in the second flavor source 221b decreases, but the first flavor source 221a is heated to a sufficient temperature to generate a relatively large amount of vapor or aerosol from the first flavor source 221a. Accordingly, in the later stages of smoking, at least one of the first sheet component S1 and the first inner filter rod forming paper 212 deforms when the second part 112b shrinks due to heating, thereby increasing the suction resistance of the second part 112b, and air preferentially flows to the first part 112a and the first flavor source 221a, so as to efficiently deliver vapor or aerosol.

[0179] like Figure 3 As shown in (a), the flavor-generating article 110 (flavor source 221) may include a separator 221c for separating the first flavor source 221a and the second flavor source 221b. In this case, the outflow of air that has flowed into one of the first flavor source 221a and the second flavor source 221b to the other flavor source 221b can be suppressed, thus allowing air to pass through the desired flavor source 221. It should be noted that in Figure 3 In the example shown in (a), the columnar first flavor source 221a and the tubular second flavor source 221b arranged to surround the first flavor source 221a are separated by a substantially tubular separator 221c. The separator 221c can be paper, such as cellophane. Furthermore, the permeability of the separator 221c can be 100 CORESTA units or less.

[0180] In the flavor-generating article 110, the sum of the draw resistance of the second part 112b and the draw resistance of the second flavor source 221b in the early stage of smoking is preferably substantially equal to the sum of the draw resistance of the first part 112a and the draw resistance of the first flavor source 221a in the later stage of smoking. Here, "substantially equal to" means that the airflow resistance in the later stage of smoking falls within ±10% of the draw resistance in the early stage of smoking. In this case, when air preferentially flows to the second part 112b in the early stage of smoking and air preferentially flows to the first part 112a in the later stage of smoking (specifically, when the draw resistance of the second part 112b is lower than that of the first part 112a in the state before the end filter rod 112 is heated, and the draw resistance of the second part 112b becomes higher than that of the first part 112a due to heating), the change in draw resistance felt by the user throughout the smoking process can be suppressed.

[0181] Figure 5 and Figure 6 This is a detailed cross-sectional view of an example of the end filter rod 112 in a contracted state, as shown in section 112b. Figure 5 and Figure 6 As shown, the second part 112b includes an upstream part A1 and a downstream part A2 located downstream of the upstream part A1. Here, as Figure 5 and Figure 6 As shown, in the later stages of smoking, the thermal shrinkage of the downstream portion A2 is preferably greater than that of the upstream portion A1. In this case, in the later stages of smoking, the upstream portion A1 of the second portion 112b experiences less thermal shrinkage than the downstream portion A2, and therefore the change in appearance of the end filter rod 112 after smoking can be suppressed when the end filter rod 112 (the upstream end) is exposed, as in Figures 2 to 4 In the example shown, the upstream portion A1 of the second part 112b may undergo thermal shrinkage or may not undergo substantial thermal shrinkage. The ratio of the size of the downstream portion A2 in the direction orthogonal to the longitudinal direction of the second part 112b during the later stages of smoking to the size of the downstream portion A2 in the direction orthogonal to the longitudinal direction of the second part 112b during the early stages of smoking is preferably 0.4-0.7. If this ratio exceeds 0.7, i.e., if only a small degree of shrinkage exists during the later stages of smoking, it is difficult to achieve the effect provided by the change in suction resistance due to shrinkage. Furthermore, if this ratio is less than 0.4, i.e., if a large degree of shrinkage exists during the later stages of smoking, the appearance of the end filter rod 112 may change significantly.

[0182] The second portion 112b is preferably configured to thermally contract in the radial direction from the inside or the outside toward the other. In this case, the airflow path area through the second portion 112b is reduced, and the suction resistance of the second portion 112b can be increased. Figure 5 The example shown depicts the state in which the second part 112b (especially the downstream part A2) has undergone thermal contraction from the inside to the outside in the radial direction. Figure 5 In the example shown, when the second portion 112b shrinks due to heating, the first sheet member S1 deforms radially from the inside out. In this case, due to the lower gas permeability of the first sheet member S1, the airflow path area through the second portion 112b is reduced due to the first sheet member S1, and the suction resistance of the second portion 112b can increase. The first sheet member S1 deforms when the second portion 112b shrinks, therefore the bond between the first portion 112a and the first sheet member S1 provided by the second bonding portion P2 is weaker than the bond between the second portion 112b and the first sheet member S1 provided by the first bonding portion P1. Specifically, the second bonding portion P2 can be less heat-resistant than the first bonding portion P1, or can be applied, for example, in a smaller amount. This allows the first bonding portion P1 and the first sheet member S1 to deform radially outward when the second portion 112b heat-shrinks. Furthermore, in Figure 5 In the example shown, the second part 112b and the inner filter rod forming paper 212 are bonded by the third bonding part P3, so even if it is assumed that the bond between the first part 112a provided by the second bonding part P2 and the first sheet member S1 is weakened due to heating, the second part 112b and the sheet member S1 can still be prevented from falling off the flavor-producing article 110.

[0183] Furthermore, the density or basis weight of the first inner filter rod forming paper 212 (the second sheet component) can be greater than that of the first sheet component S1. In this case, the first sheet component S1 will be more easily deformed than the first inner filter rod forming paper 212. Therefore, when the second part 112b is attached to both the first sheet component S1 and the first inner filter rod forming paper 212, the first sheet component S1 can be deformed from the first sheet component S1 toward the first inner filter rod forming paper 212 when the second part 112b is thermally contracted (i.e., from the inside out). As a result, the deformation of the first inner filter rod forming paper 212, which is located on the outside, is suppressed, thereby suppressing changes in the appearance of the flavor-producing article 110 after smoking.

[0184] The second bonding portion P2 does not need to be located downstream of the end filter rod 112, specifically downstream of the first portion 112a and the first sheet member S1. In this case, the second bonding portion P2 is not located at the longitudinal position corresponding to the heat-shrinking portion of the second portion 112b, thus promoting the heat shrinkage of the second portion 112b. Simultaneously, the second bonding portion P2 is located upstream of the end filter rod 112, i.e., upstream of the first portion 112a and the first sheet member S1, thereby preventing the first portion 112a and the first sheet member S1 from falling off the flavor-generating article 110.

[0185] Figure 6 The example shown depicts the state in which the second part 112b (especially the downstream part A2) has undergone thermal contraction from the outside to the inside in the radial direction. Figure 6 In the example shown, when the second portion 112b shrinks due to heating, the first inner filter rod forming paper 212 deforms from the outside to the inside in the radial direction. In this case, since the gas permeability of the first inner filter rod forming paper 212 is low, the airflow path area through the second portion 112b is reduced due to the first inner filter rod forming paper 212, and the suction resistance of the second portion 112b can increase. The first inner filter rod forming paper 212 deforms when the second portion 112b shrinks, so the bond between the outer filter rod forming paper 280 provided by the fourth bonding portion P4 and the first inner filter rod forming paper 212 is weaker than the bond between the second portion 112b and the first inner filter rod forming paper 212 provided by the third bonding portion P3. Specifically, the fourth bonding portion P4 may have less heat resistance than the third bonding portion P3, or may be applied, for example, in a smaller amount. Furthermore, in Figure 6 In the example shown, the second part 112b and the first sheet member S1 are bonded by the first bonding part P1, so even if the bond between the outer filter rod forming paper 280 provided by the fourth bonding part P4 and the first inner filter rod forming paper 212 is weakened by heating, the second part 112b and the first inner filter rod forming paper 212 can still be prevented from falling off the flavor-generating article 110.

[0186] Furthermore, the density or basis weight of the first inner filter rod forming paper 212 (the second sheet member) can be less than that of the first sheet member S1. In this case, the first inner filter rod forming paper 212 will be more easily deformed than the first sheet member S1. Therefore, when the second part 112b is bonded to both the first sheet member S1 and the first inner filter rod forming paper 212, the first inner filter rod forming paper 212 can deform from the first inner filter rod forming paper 212 toward the first sheet member S1 when the second part 112b is thermally shrinked (i.e., from the outside to the inside).

[0187] It should be noted that Figure 5The example shown illustrates the deformation of the first sheet member S1 as the second part 112b shrinks due to heating, while Figure 6 The example shown illustrates the deformation of the first inner filter rod forming paper 212 when the second portion 112b shrinks due to heating; however, there are no particular limitations on these deformations, and both the first sheet member S1 and the first inner filter rod forming paper 212 can deform when the second portion 112b shrinks. This allows for a significant change in the airflow path area through the second portion 112b, and easily generates variations in the suction resistance within the second portion 112b. Simultaneously, as... Figure 5 and Figure 6 As shown, when only one of the first sheet member S1 and the first inner filter rod forming paper 212 is deformed while the other is not deformed, the bond between the first sheet member S1 and the first portion 112a or the bond between the first inner filter rod forming paper 212 and the outer filter rod forming paper 280 is maintained, thereby preventing the end filter rod 112 from falling off the flavor-generating product 110.

[0188] As described above, in this embodiment, the second portion 112b of the end filter rod 112 shrinks due to heating, and at least one of the first sheet member S1 and the first inner filter rod forming paper 212 deforms when the second portion 112b shrinks, thereby changing the suction resistance of the second portion 112b, and changing the balance of suction resistance between the inner side (first portion 112a) and the outer side (second portion 112b) of the end filter rod 112. Therefore, the overall suction resistance of the end filter rod 112 in the later stage of smoking may be different from the overall suction resistance of the end filter rod 112 in the early stage of smoking. Furthermore, as regarding... Figure 2 As described, the flavor-generating article 110 includes a downstream portion 130 positioned downstream of the flavor-generating section 220, the downstream portion 130 including perforations vf. Specifically, the downstream portion 130 includes a filter rod 250 and a hollow tube portion 132 formed in a tubular shape between the flavor-generating section 220 and the filter rod 250, the perforations vf being positioned within the hollow tube portion 132. In this case, the ratio of air flowing in from the end filter rod 112 to the air flowing in from the perforations vf in the early stages of smoking can differ from the ratio in the later stages of smoking. Therefore, the aerosol dilution ratio can be adjusted in both the early and late stages of smoking, and the flavor balance throughout smoking can be adjusted. Specifically, the amount of air flowing in from the perforations vf in the later stages of smoking can be increased compared to the amount of air flowing in from the perforations vf in the early stages of smoking. As a result, the amount of air flowing into the end of the flavor-generating article 110 is reduced compared to the amount of air flowing in from the perforated vf, thus reducing the amount of flavor components delivered by inhalation in the later stages of the smoking period.

[0189] Furthermore, in the above embodiments, different flavoring agents can be added to each of the first portion 112a and the second portion 112b of the end filter 112. In this case, heating the end filter 112 causes a change in the balance of suction resistance between the inner side (first portion 112a) and the outer side (second portion 112b) of the end filter 112, thereby altering the taste or aroma delivered to the user in the early and late stages of smoking. Alternatively, the same flavoring material can be added to both the first portion 112a and the second portion 112b of the end filter 112, and the amount of flavoring agent in each can be varied. In this case, heating the end filter 112 causes a change in the balance of suction resistance between the inner side (first portion 112a) and the outer side (second portion 112b) of the end filter 112, thereby altering the intensity of the taste or aroma delivered to the user in the early and late stages of smoking.

[0190] Figure 7 This is a cross-sectional schematic diagram of the flavor-generating article 110 according to another embodiment. Figure 7 (a) is a side cross-sectional schematic diagram of flavor-generating article 110 according to another embodiment. Figure 7 (b) is a cross-sectional view seen along arrow bb in Figure 8(a). The flavor-producing product 110 shown in Figure 8... Figure 4 The difference in the flavor-generating article 110 shown in FIG8 is that the end filter rod 112 of the flavor-generating article 110 includes ventilation holes 113 in its side surface that allow air to flow in from the outside. Specifically, the ventilation holes 113 that allow the second part 112b to communicate with the outside can be provided in the first inner filter rod forming paper 212.

[0191] Furthermore, when the flavor-generating article 110 has the form in which an outer filter rod forming paper 280 wraps around an end filter rod 112, as shown in the attached drawings, it is preferable to provide a vent 280a in the outer filter rod forming paper 280 at a position corresponding to the vent 113 provided in the end filter rod 112 (directly above the vent 113). In this case, air can also flow into the end filter rod 112 (specifically the second part 112b) from the vent 113, thus making it easy to adjust the suction resistance balance between the first part 112a and the second part 112b.

[0192] If the end filter rod 112 does not have ventilation holes 113 and the first portion 112a and the second portion 112b are formed to have the same length in the longitudinal direction of the flavor-generating article 110, then it is necessary to adjust the airflow resistance balance between the first portion 112a and the second portion 112b by adjusting the materials forming the first portion 112a and the second portion 112b, etc. In contrast, when the end filter rod 112 includes ventilation holes 113, the suction resistance of the second portion 112b can be easily adjusted by adjusting the number and / or diameter of the ventilation holes 113, or by adjusting the position of the ventilation holes 113. By providing ventilation holes 113 in the end filter rod 112 in this way, it is easy to set the airflow resistance of the first portion 112a to be higher than that of the second portion 112b.

[0193] When the end filter rod 112 includes the vent 113, air still flows in through the vent 113 after the first sheet member S1 and / or the second sheet member have deformed, because the second portion 112b contracts in the later stages of the smoking process, which may make the suction resistance of the second portion 112b less easily altered. For this reason, for example, adhesive is preferably arranged around the vent 113, and then the adhesive is melted by the increased temperature in the later stages of the smoking process, thereby closing the vent 113. This makes it possible to prevent the suction resistance of the first portion 112a and the second portion 112b from being unable to be properly balanced due to the inflow of air from the vent 113.

[0194] The embodiments of the present invention have been described above; however, the invention is not limited to those embodiments, and various modifications can be made within the scope of the technical concepts disclosed in the claims, specification, and drawings. Furthermore, any shape or material not directly stated in the specification or drawings is also within the scope of the technical concepts of this invention, provided that it exhibits the functions and effects of the invention.

[0195] The following section provides for many aspects disclosed in this specification.

[0196] (1) A flavor-generating article, comprising: a flavor-generating portion; and

[0197] The upstream portion, which is located upstream of the flavor-generating portion, wherein,

[0198] The upstream section includes a first part and a second part.

[0199] The first part and the second part are arranged adjacently in a cross section orthogonal to the adjacent direction of the flavor-generating part and the upstream part.

[0200] When the flavor-producing article is heated by means of a heating element, the second part is positioned closer to the heating element than the first part.

[0201] The upstream portion includes a first sheet member disposed between the first portion and the second portion, and a second sheet member disposed on the outer side of the second portion.

[0202] The second part is configured to shrink due to heating, and

[0203] At least one of the first sheet member and the second sheet member is configured to deform when the second portion contracts.

[0204] (2) Flavor-producing articles as disclosed in (1), wherein,

[0205] The second part is disposed around the first part in a cross section orthogonal to the adjacent direction of the flavor-generating part and the upstream part.

[0206] (3) Flavor-producing articles as disclosed in (1) or (2), wherein,

[0207] The second part contains cellulose acetate.

[0208] (4) Flavor-producing articles as disclosed in any one of (1) to (3), wherein,

[0209] The second part contains plasticizers.

[0210] (5) Flavor-producing articles as disclosed in (4), wherein,

[0211] The plasticizer content relative to the second part is 6 wt% to 9 wt%.

[0212] (6) The flavor-producing article as disclosed in any one of (1) to (5), wherein,

[0213] The second part includes an upstream portion and a downstream portion located downstream of the upstream portion, and

[0214] In the later stages of the smoking period, the thermal shrinkage of the downstream portion is greater than that of the upstream portion.

[0215] (7) The flavor-producing article as disclosed in any one of (1) to (6), wherein,

[0216] When the second part contracts, one of the first sheet member and the second sheet member deforms.

[0217] (8) The flavor-producing article as disclosed in any one of (1) to (7), wherein,

[0218] In the early stages of smoking, the suction resistance of the second part is less than that of the first part, and in the later stages of smoking, the suction resistance of the second part is greater than that of the first part.

[0219] (9) The flavor-producing article as disclosed in any one of (1) to (8), wherein,

[0220] The second part has less suction resistance in the early stages of smoking than it does in the later stages of smoking.

[0221] (10) The flavor-producing article as disclosed in any one of (1) to (9), wherein,

[0222] The flavor generating section includes: a first flavor source through which air flows into the first flavor source; a second flavor source through which air flows into the second flavor source; and a separator for separating the first flavor source and the second flavor source.

[0223] (11) Flavor-producing articles as disclosed in any one of (1) to (10),

[0224] This includes a downstream portion, which is located downstream of the flavor-generating portion.

[0225] The downstream portion includes a perforation that allows air to flow in from the outside.

[0226] (12) Flavor-producing articles as disclosed in (11), wherein,

[0227] The downstream portion includes:

[0228] Filter section; and

[0229] The hollow tube portion is formed in a tubular shape between the flavor generating portion and the filter portion.

[0230] The perforation is located in the hollow tube section.

[0231] (13) Flavor-producing articles as disclosed in (11) or (12), wherein,

[0232] The ratio of air flowing in from the upstream portion to air flowing in from the perforation in the early stages of smoking is different from the ratio of air flowing in from the upstream portion to air flowing in from the perforation in the later stages of smoking.

[0233] (14) Flavor-producing articles as disclosed in (13), wherein,

[0234] The amount of air flowing into the perforation increases in the later stages of smoking compared to the earlier stages.

[0235] (15) The flavor-producing article as disclosed in any one of (1) to (14), wherein,

[0236] The upstream section includes ventilation holes in its side surface, which allow air to flow in from the outside.

[0237] List of reference numerals

[0238] 40: Heating source

[0239] 110: Flavor-producing products

[0240] 112: End filter rod

[0241] 112a: Part One

[0242] 112b: Part Two

[0243] 113: Ventilation hole

[0244] 130: Downstream section

[0245] 132: Hollow tube section

[0246] 212: First inner layer filter rod forming paper

[0247] 220: Flavor-generating part

[0248] 221: Flavor Source

[0249] 221a: First Flavor Source

[0250] 221b: Second Flavor Source

[0251] 221c: Separator

[0252] A1: Upstream section

[0253] A2: Downstream section

[0254] S1: First sheet component

[0255] vf: perforation.

Claims

1. A flavor-producing article, comprising: Flavor-producing parts; as well as The upstream portion, which is located upstream of the flavor-generating portion, wherein, The upstream section includes a first part and a second part. The first part and the second part are arranged adjacently in a cross section orthogonal to the adjacent direction of the flavor-generating part and the upstream part. When the flavor-producing article is heated by means of a heating element, the second part is positioned closer to the heating element than the first part. The upstream portion includes a first sheet member disposed between the first portion and the second portion, and a second sheet member disposed on the outer side of the second portion. The second part is configured to shrink due to heating, and At least one of the first sheet member and the second sheet member is configured to deform when the second portion contracts.

2. The flavor-generating article as claimed in claim 1, wherein, The second part is disposed around the first part in a cross section orthogonal to the adjacent direction of the flavor-generating part and the upstream part.

3. The flavor-generating article as described in claim 1 or 2, wherein, The second part contains cellulose acetate.

4. The flavor-generating article according to any one of claims 1 to 3, wherein, The second part contains plasticizers.

5. The flavor-generating article as described in claim 4, wherein, The plasticizer content relative to the second part is 6 wt% to 9 wt%.

6. The flavor-generating article according to any one of claims 1 to 5, wherein, The second part includes an upstream portion and a downstream portion located downstream of the upstream portion, and In the later stages of the smoking period, the thermal shrinkage of the downstream portion is greater than that of the upstream portion.

7. The flavor-generating article according to any one of claims 1 to 6, wherein, When the second part contracts, one of the first sheet member and the second sheet member deforms.

8. The flavor-generating article according to any one of claims 1 to 7, wherein, In the early stages of smoking, the suction resistance of the second part is less than that of the first part, and in the later stages of smoking, the suction resistance of the second part is greater than that of the first part.

9. The flavor-generating article according to any one of claims 1 to 8, wherein, The second part has less suction resistance in the early stages of smoking than it does in the later stages of smoking.

10. The flavor-generating article according to any one of claims 1 to 9, wherein, The flavor generating section includes: a first flavor source through which air flows into the first flavor source; a second flavor source through which air flows into the second flavor source; and a separator for separating the first flavor source and the second flavor source.

11. The flavor-generating article as claimed in any one of claims 1 to 10, This includes a downstream portion, which is located downstream of the flavor-generating portion. in, The downstream section includes a perforation that allows air to flow in from the outside.

12. The flavor-generating article as claimed in claim 11, wherein, The downstream portion includes: Filter section; and The hollow tube portion is formed in a tubular shape between the flavor generating portion and the filter portion. The perforation is located in the hollow tube section.

13. The flavor-generating article as claimed in claim 11 or 12, wherein, The ratio of air flowing in from the upstream portion to air flowing in from the perforation in the early stages of smoking is different from the ratio of air flowing in from the upstream portion to air flowing in from the perforation in the later stages of smoking.

14. The flavor-generating article as claimed in claim 13, wherein, The amount of air flowing into the perforation increases in the later stages of smoking compared to the earlier stages.

15. The flavor-generating article according to any one of claims 1 to 14, wherein, The upstream section includes ventilation holes in its side surface, which allow air to flow in from the outside.

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