A heated cigarette and a method of flavoring the same

Abstract

This invention discloses a heated cigarette and its flavoring method, belonging to the field of heated non-combustible cigarette technology. The heated cigarette includes, along the smoking direction, a tobacco section, a support section, a cooling section, and a filter section. At least two of the tobacco section, support section, cooling section, and filter section contain tobacco flavorings with different boiling point components. The component with the higher boiling point is located in the section with the higher temperature during smoking, and the component with the lower boiling point is located in the section with the lower temperature during smoking. This invention also discloses a flavoring method for the heated cigarette. By grouping the flavorings according to their boiling points and applying them to the corresponding sections in the temperature field, this invention achieves a gradient and orderly release of aroma throughout the smoking process, effectively improving the consistency of the heated cigarette before and after smoking, making the aroma more natural and comfortable, while reducing the amount of flavoring used and saving production costs.

Description

Technical Field

[0001] This invention relates to the field of heated non-combustible cigarette technology, and more particularly to a heated cigarette and its flavoring method. Background Technology

[0002] Heated tobacco products (also known as heated cigarettes) are heated by electricity or other methods, causing the aroma components and nicotine to be released at lower temperatures. Because the tobacco does not participate in combustion, the large amounts of harmful components produced by high-temperature decomposition are avoided, resulting in significant advantages in reducing the release of harmful substances and minimizing environmental smoke pollution. Currently, heated cigarettes typically employ a segmented structure, consisting of a tobacco segment (smoke-generating segment), a support segment, a cooling segment, and a filter segment along the axial direction. The tobacco segment serves as the smoke-generating matrix, containing tobacco materials and atomizing agents, which generate aerosols upon heating. The support segment connects downstream of the tobacco segment, providing support and transition. The cooling segment lowers the smoke temperature, and the filter segment filters and improves the flavor. Regarding flavoring heated cigarettes, the common practice in existing technologies is to apply a pre-formulated flavoring as a whole composition to the tobacco segment. When enhanced aroma is desired, those skilled in the art typically increase the amount of flavoring applied to the tobacco segment; some methods also involve additional flavoring in the support segment, but the applied flavoring is always the same formula. However, existing heated cigarettes inevitably suffer from the following problems: Because the same flavoring formula contains multiple components with different boiling points, in the early stages of smoking, the lower-boiling-point components volatilize rapidly at high temperatures, while the higher-boiling-point components haven't had time to fully release. In the later stages of smoking, the lower-boiling-point components are essentially depleted, while the higher-boiling-point components, due to the decreased temperature (the smoke temperature drops significantly after passing through the cooling section), are difficult to release effectively, resulting in significant changes in aroma style and concentration before and after smoking. Therefore, existing heated cigarettes generally suffer from unnatural, unpleasant, distorted aromas and poor consistency before and after smoking.

[0003] To address these issues, some solutions involve increasing the amount of flavorings and fragrances used to maintain sufficient aroma concentration throughout smoking. However, this significantly increases the cost of cigarettes, and excessive flavorings may produce unpleasant odors at high temperatures, exacerbating aroma distortion. Other solutions involve flavoring reconstituted tobacco leaves, which also increases the amount of fragrances used, but none of these methods fundamentally solve the problems.

[0004] Therefore, there is an urgent need in this field for a fragrance addition solution that can improve consistency before and after vaping, enhance the naturalness of the aroma, and improve comfort. Summary of the Invention

[0005] This invention addresses the shortcomings of existing heated cigarettes, which use the same flavoring formula applied to one or different sections, resulting in inconsistent aroma and an unnatural, unpleasant smell during smoking. It provides a heated cigarette and its flavoring method, aiming to improve the smoking experience by grouping the flavorings according to their boiling points and placing them in corresponding sections of the temperature field.

[0006] This patent provides the following technical solution: The present invention provides a heated cigarette stick, which includes, in sequence along the smoking direction, a tobacco section, a support section, a cooling section and a filter section. The support section and the cooling section are both hollow structures. At least two of the tobacco section, support section, cooling section and filter section contain tobacco flavoring components with different boiling point ranges. The boiling point of the tobacco flavoring components is positively correlated with the temperature of the section in which they are located during smoking.

[0007] Furthermore, the flavoring components for tobacco use include at least two of the components classified according to their normal boiling point or physical state as high-boiling-point components, medium-boiling-point components, and low-boiling-point components.

[0008] Furthermore, the aromatic raw material monomers in the high-boiling-point component have a normal-pressure boiling point of not less than 250℃ or are solid at room temperature.

[0009] Furthermore, the atmospheric boiling point of the aromatic raw material monomers in the medium-boiling-point component is 180℃ to 250℃.

[0010] Furthermore, the atmospheric boiling point of the aromatic raw material monomers in the low-boiling-point component is below 180℃.

[0011] This invention also provides a method for flavoring heated cigarettes, comprising: dividing tobacco flavoring into two or more groups of tobacco flavoring components with different boiling points according to the differences in boiling points of the individual flavoring raw materials therein; the tobacco flavoring components are selected from at least two of the following components in descending order of their boiling points under normal pressure: high-boiling-point components, medium-boiling-point components, and low-boiling-point components; applying the tobacco flavoring component with a relatively higher boiling point to the section with a relatively higher smoking temperature and applying the tobacco flavoring component with a relatively lower boiling point to the section with a relatively lower smoking temperature, based on the temperature field characteristics of the cigarette gradually decreasing from the tobacco section to the filter section during smoking; and assembling the tobacco section, support section, cooling section, and filter section into a complete heated cigarette by twisting and joining them together.

[0012] Furthermore, the flavoring components for tobacco products simultaneously include high-boiling-point components, medium-boiling-point components, and low-boiling-point components.

[0013] Furthermore, high-boiling-point components are applied to the tobacco section, medium-boiling-point components are applied to the support section, and low-boiling-point components are applied to the cooling section.

[0014] Furthermore, the tobacco flavoring is divided into two groups; one group consists of a combination of high-boiling-point components and medium-boiling-point components, which are applied to the tobacco section and / or support section; the other group consists of low-boiling-point components, which are applied to the support section and / or cooling section.

[0015] Furthermore, the two components are applied to different segments.

[0016] Furthermore, the tobacco flavoring is divided into two or more groups, with the group having the lowest boiling point being applied to the filtration section.

[0017] Furthermore, the components applied to the tobacco segment are applied by at least one of the following methods: added during the preparation of reconstituted tobacco sheets when mixed with tobacco powder and adjuvants.

[0018] Furthermore, or, the finished thin sheet filaments may be surface coated.

[0019] Furthermore, the components applied to the support section and / or cooling section are applied by means of inner wall coating and / or addition to the substrate.

[0020] Furthermore, taking the total amount of tobacco flavoring as 100%, high-boiling-point components account for 30% to 50%.

[0021] Furthermore, the medium-boiling-point components account for 25% to 45%.

[0022] Furthermore, the low-boiling-point components account for 15% to 35%.

[0023] As used herein, the term "heated cigarette" refers to an article comprising a matrix capable of releasing volatile compounds that can form aerosols. For example, a heated cigarette can be a smoking article that generates an aerosol that can be inhaled directly into a user's lungs through their mouth. Heated cigarettes can be disposable. Smoking articles comprising an aerosol-forming matrix containing tobacco are referred to as tobacco sticks.

[0024] Heated cigarettes can be substantially cylindrical in shape. Heated cigarettes can be substantially elongated. Heated cigarettes can have a length and a circumference substantially perpendicular to said length. The substrate can be substantially cylindrical in shape. The substrate can be substantially elongated. The substrate can also have a certain length and a circumference substantially perpendicular to said length.

[0025] The heated cigarette may have a total length between 25 mm and 95 mm. The heated cigarette may include a filter section. The filter section may be located at the downstream end of the heated cigarette. The filter section may be a cellulose acetate filter section. The filter section may be a hollow acetate tube. The heated cigarette may include a matrix section, which is preferably directly adjacent to the filter section or the hollow acetate tube. In one embodiment, the total length of the heated cigarette is approximately 45 mm.

[0026] As used herein, the term "matrix" refers to a matrix capable of releasing volatile compounds that can form aerosols. Such volatile compounds can be released by heating the aerosol-forming matrix. The aerosol-forming matrix may suitably be part of a heated cigarette or smoking article.

[0027] The aerosol forming matrix may be a solid aerosol forming matrix. Alternatively, the aerosol forming matrix may include solid and liquid components. The aerosol forming matrix may include tobacco-containing material containing volatile tobacco flavor compounds that are released from the matrix upon heating. Alternatively, the aerosol forming matrix may include non-tobacco materials. The aerosol forming matrix may further include an aerosol forming agent that contributes to the formation of dense and stable aerosols. Examples of suitable aerosol forming agents are glycerol and propylene glycol.

[0028] If the aerosol forming matrix is ​​a solid aerosol forming matrix, then the solid aerosol forming matrix may include, for example, one or more of the following: powder, granules, pellets, fragments, tubes, strips, or sheets containing one or more of herbaceous leaves, tobacco leaves, tobacco ribs, reconstituted tobacco, homogenized tobacco, extruded tobacco, deciduous tobacco, and expanded tobacco. The solid aerosol forming matrix may be in loose form or may be provided in a suitable container or tube. Optionally, the solid aerosol forming matrix may contain additional tobacco or non-tobacco volatile flavor compounds that are released upon heating of the matrix. The solid aerosol forming matrix may also contain capsules, such as those containing additional tobacco or non-tobacco volatile flavor compounds, and such capsules may melt during heating of the solid aerosol forming matrix.

[0029] As used herein, homogenized tobacco refers to material formed by agglomerating particulate tobacco. Homogenized tobacco material may be in the form of sheets. Homogenized tobacco material may have an aerosol forming agent content greater than 5% by dry weight. Homogenized tobacco material may alternatively have an aerosol forming agent content between 5% and 30% by dry weight. Sheets of homogenized tobacco material may be formed by agglomerating particulate tobacco obtained by grinding one or more of tobacco leaves and tobacco stems, or by other combinations thereof. Alternatively or additionally, sheets of homogenized tobacco material may include one or more of tobacco dust, tobacco particles, and other particulate tobacco byproducts formed, for example, during tobacco processing, handling, and transportation. Homogeneous tobacco material sheets may contain one or more inherent binders as endogenous tobacco binders, one or more exogenous binders as exogenous tobacco binders, or combinations thereof, to help aggregate particulate tobacco; alternatively or additionally, homogeneous tobacco material sheets may include other additives, including but not limited to tobacco and non-tobacco fibers, aerosol forming agents, humectants, plasticizers, flavoring agents, fillers, aqueous solvents and non-aqueous solvents, and combinations thereof.

[0030] Optionally, the solid aerosol forming matrix can be disposed on or embedded in a thermally stable carrier. The carrier can be in the form of powder, granules, microspheres, fragments, strips, bars, or sheets. Alternatively, the carrier can be a tubular carrier with a thin layer of solid matrix deposited on its inner surface, its outer surface, or both its inner and outer surfaces. Such tubular carriers can be formed from, for example, paper or paper-like materials, nonwoven carbon fiber pads, low-mass open-mesh metal wire mesh or perforated metal foil, or any other thermally stable polymer matrix.

[0031] In a particularly preferred embodiment, the aerosol-forming matrix comprises an aggregated curled sheet of homogeneous tobacco material. As used herein, the term "textured sheet" refers to a sheet having a plurality of generally parallel ridges or wrinkles. Preferably, when a heated cigarette has been assembled, the generally parallel ridges or wrinkles extend along or parallel to the longitudinal axis of the heated cigarette. This advantageously promotes the aggregation of the curled sheet of homogeneous tobacco material to form the aerosol-generating matrix. However, it should be understood that the curled sheet of homogeneous tobacco material used to contain in a heated cigarette may alternatively or additionally have a plurality of generally parallel ridges or wrinkles arranged at acute or obtuse angles to the longitudinal axis of the heated cigarette when the heated cigarette has been assembled. In some embodiments, the aerosol-forming matrix may comprise an aggregated sheet of homogeneous tobacco material that is textured substantially uniformly over substantially its entire surface. For example, the aerosol-forming matrix may comprise an aggregated curled sheet of homogeneous tobacco material comprising a plurality of generally parallel ridges or wrinkles spaced substantially uniformly across the width of the sheet.

[0032] Solid aerosol forming matrix can be deposited on the surface of a carrier in the form of, for example, sheets, foams, gels, or slurries. The solid aerosol forming matrix can be deposited on the entire surface of the carrier, or alternatively, it can be deposited in a pattern to provide uneven fragrance delivery during use.

[0033] Compared with the prior art, the present invention has at least the following beneficial effects: First, based on the temperature field distribution characteristics of heated cigarettes, which gradually decrease in temperature from the tobacco section to the filter section, this invention groups flavorings according to their boiling points and applies them to different temperature sections. During smoking, flavoring components with higher boiling points are released in the higher-temperature tobacco section, while flavoring components with lower boiling points are released in the lower-temperature cooling section or filter section, achieving a gradient and orderly release of flavoring components with different boiling points throughout the smoking process. This configuration effectively avoids the problem of asynchronous release of different boiling point components due to temperature differences in different sections within the same cigarette, as seen in existing technologies with a single formula, significantly improving the consistency of smoking heated cigarettes. Second, by placing flavoring components with different boiling points in their respective suitable temperature environments for release, each component can fully volatilize within its optimal temperature range, avoiding the problem of premature decomposition or insufficient release of flavorings due to temperature mismatch when adding flavorings at a single location, resulting in a more natural, comfortable, and realistic aroma. Furthermore, because the fragrances in each segment are released efficiently at a suitable temperature, the loss of fragrances during the drying process of sheet preparation is avoided. Under the condition of achieving the same aroma intensity, the total amount of fragrance used is significantly lower than that of the traditional single-position fragrance addition method, which effectively reduces production costs. Attached Figure Description

[0034] To more clearly illustrate the technical solutions of the embodiments of this patent, the drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of this patent and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained from these drawings without creative effort.

[0035] Figure 1 This is a schematic cross-sectional view of the heated cigarette proposed in this invention.

[0036] The reference numerals in the attached figures are explained as follows: 10 Tobacco Segments 20 Support Sections 30 Cooling stage 40 filter sections Detailed Implementation

[0037] The detailed features and advantages of this application are described below in the specific embodiments. The content of this description is sufficient to enable any person skilled in the art to understand the technical content of this application and implement it accordingly. Based on the specification, claims and drawings disclosed in this specification, a person skilled in the art can easily understand the related objectives and advantages of this application.

[0038] The invention will now be described with reference to the accompanying drawings, in which similar reference numerals denote similar elements. While specific structures and arrangements are discussed, it should be understood that this is done merely for illustrative purposes. Those skilled in the art will recognize that other structures and arrangements can be used without departing from the spirit and scope of the invention. It will be apparent to those skilled in the art that the invention can also be used in a variety of other applications.

[0039] In this specification and claims, several terms will be used, and unless otherwise indicated, these terms will be defined to have the following meanings: The singular forms “a” and “the” include their corresponding plural forms. “At least one” means one or more, and “more” means two or more. “At least one of the following” or similar expressions refer to any combination of these items, including any combination of single or plural items. For example, at least one of a, b, or c can be expressed as: a, b, c, ab, ac, bc, or abc, where a, b, and c can be single or multiple.

[0040] It should be understood that the term "and / or" in this article is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. A and B can be singular or plural. Additionally, the character " / " in this article generally indicates an "or" relationship between the preceding and following related objects, but it can also represent an "and / or" relationship. Please refer to the context for a more accurate understanding.

[0041] In the description of this embodiment, it should be noted that the terms "upper", "lower", "inner", "bottom", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product is usually placed during use. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application.

[0042] Unless otherwise indicated, the following abbreviations have the following meanings, and any other abbreviations used herein but not defined have their generally accepted standard meanings: All other terms used herein for special definition are intended to have the general meaning understood by one of ordinary skill in the art, and in particular, meaning that one of ordinary skill in the art, upon reading the claims, specification and drawings of this patent, can directly and without doubt determine how the technical solution of this patent can be implemented.

[0043] Even if there are incomplete descriptions, omissions, or ambiguities in the grammar, words, punctuation, graphics, symbols, etc. of the claims, specification, and drawings of this patent, a person skilled in the art can still arrive at the only correct understanding by reading the claims, specification, and drawings as a whole without extensive reasoning or experimentation, and effectively exclude various incorrect interpretations that are not aimed at achieving the purpose of this patent.

[0044] Those skilled in the art would first choose to read the claims, specification, and drawings of this patent to reasonably interpret the terms; secondly, they would choose to refer to the relevant definitions in other documents published by the applicant before the filing date to reasonably interpret the terms; thirdly, they would choose the references cited in this patent to reasonably interpret the terms; and finally, they would choose to combine the technical dictionaries, technical manuals, reference books, textbooks, national or industry technical standards, etc., commonly used by those skilled in the art to reasonably interpret the terms.

[0045] To make the objectives, technical solutions, and advantages of this application clearer, the embodiments of this application will be described in further detail below with reference to the accompanying drawings.

[0046] like Figure 1 As shown, the heated cigarette provided by this invention comprises, along the smoking direction, a tobacco segment 10, a support segment 20, a cooling segment 30, and a filter segment 40. The tobacco segment 10 is located at the far end of the cigarette, the filter segment 40 is located at the near end of the cigarette, the support segment 20 connects the tobacco segment 10 and the cooling segment 30, and the cooling segment 30 connects the support segment 20 and the filter segment 40. The tobacco segment 10 contains tobacco material and an atomizing agent as a matrix, and generates an aerosol under the action of an external heating source (such as a heating plate, heating needle, or ring heating device). The tobacco material can be reconstituted tobacco flakes, shredded tobacco, or granules, and the atomizing agent is selected from one or more of propylene glycol, glycerol, and sorbitol.

[0047] The support section 20 is a hollow tubular structure with an axially extending hollow channel inside. The support section 20 connects the tobacco section 10 and the cooling section 30, serving as a support and transition, while the hollow channel allows the aerosol generated by the tobacco section 10 to flow downstream of the cigarette. The tube wall of the support section 20 is made of fibrous material through a drawing process; however, the forming method is not limited to this, and can also employ papermaking, dry forming, or other forming methods known in the art.

[0048] The cooling section 30 is a hollow tubular structure, with axially extending hollow channels inside to cool the high-temperature flue gas from the tobacco section 10 as it passes through. The wall material of the cooling section 30 can be paper, PLA film, or other materials with cooling properties. In one specific embodiment, the cooling section 30 is a paper tube structure. The specific material selection for the cooling section 30 can be adjusted according to actual needs.

[0049] The filter section 40 is filled with a tow material (such as cellulose acetate tow) and is used to filter the flue gas and improve its taste. The structure of the filter section 40 can adopt a filter rod structure conventional in the art, which will not be described in detail here.

[0050] In this invention, the "tobacco flavoring" refers to a compound flavoring made by blending various flavoring monomers in a certain proportion. The inventors discovered that the boiling points of the individual flavoring monomers in tobacco flavoring differ significantly, and monomers with different boiling points require different temperature thresholds for release upon heating—monomers with lower boiling points have higher vapor pressures at lower temperatures and are easier to volatilize and release; monomers with higher boiling points require higher temperatures to fully volatilize. Based on this physicochemical principle, this invention, according to the temperature field distribution characteristics of different sections of a heated cigarette during inhalation, groups the individual flavoring monomers in the tobacco flavoring according to their boiling points, so that components with different boiling point ranges are applied to sections with temperatures matching their values, thereby achieving a gradient release of aroma.

[0051] Specifically, tobacco flavorings are divided into three groups according to the normal boiling point of each flavoring raw material monomer: low boiling point component, medium boiling point component, and high boiling point component.

[0052] Among these, the aromatic monomers in the high-boiling-point components have a normal-pressure boiling point of not less than 250℃, or are solid at room temperature (25℃). These components are not easily volatilized under conventional heating conditions and require higher temperatures (such as 250~350℃ in the tobacco section) for full release. Typical high-boiling-point components include, but are not limited to, large-molecule extracts such as vanillin (boiling point approximately 285℃), ethyl maltol (boiling point approximately 270℃), maltol (boiling point approximately 275℃), raspberry ketone (boiling point approximately 280℃), and coumarin (boiling point approximately 290℃). These high-boiling-point components primarily support the flavor profile of tobacco and the concentration of smoke. With their large molecular weight and low saturated vapor pressure, these components are slowly and continuously released at the high temperature of 250~350℃ in the tobacco section, serving as the main source of the perceived smoke concentration, fullness, and satisfaction throughout the smoking process, while also significantly contributing to the persistence of the aftertaste.

[0053] The medium-boiling-point components of the aroma raw material monomers have a normal-pressure boiling point of 180℃~250℃. These components can be effectively released at moderate temperatures (such as 150~250℃ in the support section) and are key components constituting the main body and richness of the smoke aroma. Typical medium-boiling-point components include, but are not limited to: linalool (boiling point approximately 198℃), benzyl acetate (boiling point approximately 213℃), ethyl ionone (boiling point approximately 239℃), dihydrostachioic acid (boiling point approximately 220℃), furanone (boiling point approximately 200℃), 4-ethylguaiacol (boiling point approximately 221℃), damascone (boiling point approximately 232℃), isopreneol (boiling point approximately 215℃), and methyl anthranilate (boiling point approximately 237℃), etc. Medium-boiling-point components mainly contribute to the richness and harmony of the aroma. These components are released at temperatures of 150-250°C in the support section, forming the main aroma in the middle section of the smoke inhalation and serving as a transitional aroma between the high-boiling-point components in the tobacco section and the low-boiling-point components in the cooling section. These components significantly contribute to the roundness, fullness, and flavor complexity of the aroma, and are key regions for expressing the flavor characteristics of cigarettes (such as fruit, floral, and sweet aromas).

[0054] The low-boiling-point components contain aromatic monomers with a normal-pressure boiling point below 180°C. These components exhibit high vapor pressure at relatively low temperatures (e.g., 60-150°C in the cooling section, and approximately 50-80°C in the filtration section), making them easily volatilized and released, primarily providing top notes, a cooling sensation, or a refreshing aroma. Typical low-boiling-point components include, but are not limited to: menthol (boiling point approximately 67°C), leaf alcohol (boiling point approximately 157°C), acetic acid (boiling point approximately 118°C), ethyl acetate (boiling point approximately 77°C), isoamyl acetate (boiling point approximately 142°C), D-limonene (boiling point approximately 176°C), methylpinene (boiling point approximately 155°C), octanal (boiling point approximately 163°C), perillaldehyde (boiling point approximately 168°C), low-boiling-point components in clove bud oil, and low-boiling-point terpenes in sweet orange oil. These low-boiling-point components primarily function as top notes and provide a refreshing sensory experience. These components can rapidly volatilize and release at relatively low temperatures of 60-150℃ in the cooling stage and approximately 50-80℃ in the filtration stage, providing an initial aroma impression (such as a cooling sensation, fruity burst, and freshness) at the beginning of inhalation. They play a decisive role in the aroma recognition and sensory impact in the initial stages of inhalation. Simultaneously, these components are continuously released throughout the inhalation process, significantly contributing to alleviating the dryness of smoke and improving comfort in the mouth and throat.

[0055] When the composition of a fragrance formulation is relatively simple, the three schemes can be simplified to two schemes for implementation, including the following situations: If the flavor formulation lacks monomers with a clearly defined mid-boiling point range, or from the perspective of cost control and process simplification, mid-boiling point components and low-boiling point components can be partially or completely combined and applied to the same section (such as the support section), thus forming two groups: a high-boiling point component (applied to the tobacco section) and a low-to-mid-boiling point component (applied to the support / cooling section). Alternatively, mid-boiling point components and high-boiling point components can be combined and applied to the tobacco section, thus forming two groups: a high-to-mid-boiling point component (applied to the tobacco section) and a low-boiling point component (applied to the cooling / filtration section). The specific choice of combination method depends on the actual component distribution of the flavor formulation and the desired smoking style, and those skilled in the art can make flexible adjustments based on the principles of this invention.

[0056] Distribution range of each group

[0057] In one specific embodiment, taking the total amount of tobacco flavoring as 100%, the weight percentage range of each component under the three grouping method is as follows: high boiling point component accounts for 30%~50%; medium boiling point component accounts for 25%~45%; low boiling point component accounts for 15%~35%.

[0058] The above proportions are statistically derived from the actual distribution of each component in flavor formulations of different flavor styles. Generally speaking, high-boiling-point components form the basis of smoke concentration and satisfaction, and account for a relatively high proportion in the formulation; medium-boiling-point components are the key range for expressing flavor characteristics, and account for the next highest proportion; low-boiling-point components are mainly responsible for the top notes and freshness, and while their proportion is relatively low, they are indispensable. Taking a blueberry flavor formulation with a typical flavor composition structure as an example, high-boiling-point components (such as maltol, blueberry extract, raspberry ketone, vanillin, geranium oil, and cooling agent WS-23) account for approximately 40% of the total flavor, medium-boiling-point components (such as benzyl acetate, ethyl ionone, linalool, methyl anthranilate, dihydrostachioic acid, and isoprene) account for approximately 35%, and low-boiling-point components (such as menthol, leaf alcohol, acetic acid, ethyl acetate, and isoamyl acetate) account for approximately 25%. In other implementations, such as formulations with a tobacco-based flavor profile, high-boiling-point components (tobacco extract, ethyl maltol, jujube tincture, etc.) can account for 80% to 90%, while low- to medium-boiling-point components account for only 10% to 20%. This depends on the specific flavor profile requirements; a higher proportion of high-boiling-point components makes the natural tobacco aroma more prominent, while a higher proportion of low-boiling-point components makes the initial aroma and coolness more pronounced. In formulations that emphasize coolness and fruity bursts, the proportion of low-boiling-point components can be increased to over 80%, while the combined proportion of high- and medium-boiling-point components is relatively low.

[0059] Understandably, for flavor formulations of the same flavor type, the boiling point distribution pattern usually follows a certain regularity. If a smoking style with a prominent tobacco aroma and rich fragrance is desired, the proportion of high-boiling-point components can be appropriately increased (e.g., 40%~50%); if a smoking style with a refreshing and noticeable cooling sensation is desired, the proportion of low-boiling-point components can be appropriately increased (e.g., 25%~35%); and the proportion of medium-boiling-point components can be adjusted according to the desired aroma richness.

[0060] In this invention, at least two of the tobacco section 10, support section 20, cooling section 30 and filter section 40 are respectively applied with flavoring components with different boiling point ranges, and the specific application methods are as follows.

[0061] Tobacco segments flavored

[0062] A high-boiling-point component is applied to tobacco segment 10. The tobacco material of tobacco segment 10 can be reconstituted tobacco flakes, shredded tobacco, or granular form, preferably reconstituted tobacco flakes. The application of the high-boiling-point component to tobacco segment 10 includes, but is not limited to, at least one of the following methods: Method 1: In the preparation of reconstituted tobacco sheets, the high-boiling-point component is uniformly mixed with tobacco powder and various auxiliary materials in a mixer, and then flavored sheets are made according to conventional sheet preparation processes (such as papermaking, rolling, or slurry methods), and then cut into shreds for later use. In this method, the flavoring is uniformly distributed inside the sheet and is continuously released during inhalation as the sheet is heated as a whole, with a smooth and long-lasting release curve.

[0063] Method 2: For the already formed reconstituted tobacco flakes, the high-boiling-point component is applied to the surface of the flakes by spraying or coating, i.e., surface flavor coating. In this method, the flavor is mainly distributed on the surface of the flakes, and the release is relatively fast in the initial stage of inhalation, which is suitable for scenarios where a rapid establishment of aroma concentration is required.

[0064] The two methods mentioned above can also be used in combination. That is, a portion of high-boiling-point components are added during the preparation of the thin film, and another portion of high-boiling-point components are coated on the surface of the finished thin film filaments to control the aroma release rate.

[0065] The proportion of high-boiling-point components added to tobacco segment 10 is preferably 0.5% to 5% based on the mass of tobacco material in tobacco segment 10. The specific addition proportion can be adjusted according to the desired aroma intensity, the specific composition of the flavor formula, and the carrying capacity of the sheet preparation process.

[0066] Add fragrance to support section

[0067] High-boiling-point components and / or medium-boiling-point components are applied to the support section 20. The support section 20 is a hollow tubular structure, and the medium-boiling-point components are applied by coating the inner wall of its hollow channels during the preparation of the support section 20.

[0068] In one specific embodiment, the support segment 20 is prepared from fibrous material through a filament drawing process. During the filament drawing process, a high-boiling-point component and / or a medium-boiling-point component are mixed evenly with an appropriate amount of solvent (such as propylene glycol, ethanol, or water), and applied to the inner wall surface of the formed support segment 20 by spraying, brushing, or dipping. Then, the solvent is evaporated by drying, and the medium-boiling-point component adheres to the inner wall of the support segment 20, forming a fragrance coating.

[0069] In another specific embodiment, the medium-boiling-point component can also be mixed into the fiber slurry during the fiber raw material preparation stage of the support section 20, so that the fragrance is evenly distributed inside the tube wall of the support section 20, and then drawn into fibers. In this way, the fragrance release is slower and longer-lasting.

[0070] Preferably, the proportion of the medium-boiling-point component added to the support section 20 is 0.5% to 2%, based on the mass of the tobacco material in the tobacco section 10 (to facilitate a horizontal comparison of the amount added between different sections).

[0071] It should be noted that the support section 20 is a hollow tubular structure. After its inner wall is coated with fragrance, when the high-temperature flue gas from the tobacco section 10 passes through the hollow channel, it comes into direct contact with the inner wall surface coated with fragrance. The heat in the flue gas causes the medium-boiling-point components to volatilize and be released at the working temperature of the support section 20 and enter the flue gas flow.

[0072] Add fragrance during cooling phase

[0073] A medium-boiling-point component and / or a low-boiling-point component are applied to the cooling section 30. The cooling section 30 is a hollow tubular structure, and the low-boiling-point component is applied to the inner wall of the cooling section 30 or to the substrate constituting the cooling section 30.

[0074] In one specific embodiment, the medium-boiling-point components and / or low-boiling-point components are applied to the inner wall of the hollow channel of the cooling section 30 by coating, and the specific coating method can refer to the inner wall coating process of the support section 20. When the flue gas passes through the cooling section 30, the low-boiling-point components rapidly volatilize and are released at the operating temperature of the cooling section 30, providing an initial aroma and a refreshing sensation.

[0075] In another specific embodiment, the cooling section 30 is a paper tube structure, and the medium-boiling-point component and / or low-boiling-point component are added during the paper sizing process when preparing the cooling tube of the cooling section 30. Specifically, during the papermaking process, the medium-boiling-point component and / or low-boiling-point component are mixed with the sizing agent and applied to the surface or interior of the paper, and then the scented paper is rolled into a hollow tubular structure. In this way, the fragrance is evenly distributed in the paper tube wall, resulting in a more uniform and stable release.

[0076] The proportion of medium-boiling-point components and / or low-boiling-point components added in the cooling section 30 is 0.5% to 3% based on the mass of tobacco material in the tobacco section 10.

[0077] Fragrance added to the filter section

[0078] In one optional embodiment, the filter section 40 may also be coated with flavoring components. When flavoring is required for the filter section 40, low-boiling-point components with a boiling point below 150°C are typically selected and applied to the tow material constituting the filter section 40 or to the gaps between the tows. Specifically, during the tow forming process, the low-boiling-point components are sprayed onto the surface of the cellulose acetate tow, or the flavoring is mixed with the tow during the tow opening and plasticizer application process. The filter section 40 is located near the end of the cigarette. When the smoke enters the filter section 40 after being cooled by the cooling section 30, the temperature has dropped to approximately 50-80°C. At this temperature, the low-boiling-point components can effectively volatilize, providing a final round of aroma replenishment before the smoke enters the mouth. The proportion of very low-boiling-point components added to the filter section 40 is 0.3% to 1.5% based on the mass of the tobacco material in the tobacco section 10. Flavoring the filter section 40 is an optional option and can be selectively added according to actual needs.

[0079] In this invention, at least two of the tobacco section 10, support section 20, cooling section 30, and filter section 40 are respectively coated with flavoring components with different boiling point ranges. Depending on different flavor design requirements, the following combinations of flavoring sections can be selected (including but not limited to): Combination 1: Flavoring is added only to tobacco segment 10 and support segment 20; Combination 2: Add flavoring to tobacco section 10, support section 20 and cooling section 30; Combination 3: Add flavoring to tobacco section 10, support section 20 and filter section 40; Combination 4: Add flavoring to tobacco section 10, cooling section 30 and filtration section 40; Combination 5: Add flavoring to the entire tobacco section 10, support section 20, cooling section 30 and filter section 40.

[0080] Regardless of the combination method used, the same principle applies: components with relatively higher boiling points are applied to the sections with relatively higher temperatures during extraction, while components with relatively lower boiling points are applied to the sections with relatively lower temperatures during extraction. The specific combination chosen depends on factors such as the desired flavor profile, the specific composition of the flavor formulation, and production costs. Those skilled in the art can make flexible adjustments based on the principles of this invention.

[0081] The above-mentioned treated tobacco section 10, support section 20, cooling section 30, and filter section 40 are arranged according to... Figure 1 After being arranged in the order shown, they are joined together to form a complete heated cigarette.

[0082] In one specific embodiment, the assembly method includes the following steps: The flavored tobacco segment 10, support segment 20, cooling segment 30 and filter segment 40 are arranged sequentially on the cigarette rolling station, with the tobacco segment 10 located at the far end of the cigarette, the support segment 20 connected downstream of the tobacco segment 10, the cooling segment 30 connected downstream of the support segment 20, and the filter segment 40 located near the mouthpiece of the cigarette.

[0083] The above-mentioned sections are formed by twisting and joining them using a cigarette rolling machine. The twisting and joining method can employ conventional filter rod composite technology in this field, where each section is wrapped and fixed with tipping paper, and adhesive is applied at the joints between sections. After drying and curing, a single cigarette structure is formed. The material and air permeability of the tipping paper can be selected according to actual needs. For the joints between different sections, a segmented rolling and then composite method can also be used. That is, first, the tobacco section 10 is twisted and joined with the support section 20 to form the first composite section, the cooling section 30 is twisted and joined with the filter section 40 to form the second composite section, and then the first composite section and the second composite section are twisted and joined to form a complete cigarette. The above twisting and joining methods are all conventional techniques in this field, and those skilled in the art can choose according to equipment conditions and production requirements.

[0084] After assembly, the appearance can be inspected as needed to remove defective products such as those with wrinkled or misaligned splicing paper. Qualified products are packaged and stored in a conventional manner.

[0085] It is understood that the specific process parameters involved in the above assembly method (such as splicing temperature, pressure, type and amount of adhesive, and amount of overlap of the splicing paper) can all adopt conventional cigarette splicing process parameters in the field, and those skilled in the art can make conventional adjustments according to actual production conditions.

[0086] During inhalation, an external heating source acts on the tobacco section 10, which generates aerosols. The aerosols flow sequentially through the support section 20, the cooling section 30, and the filter section 40, and the flavoring components carried in each section are gradually released into the smoke flow at their respective operating temperatures.

[0087] In existing technologies, single fragrance formulations contain multiple components with varying boiling points, all applied together in the same area. During inhalation, low-boiling-point components are rapidly depleted in the early stages, while high-boiling-point components are released slowly initially and become difficult to release later due to temperature reduction. The inherent phase difference in the release curves of each component leads to inconsistent aromas. Even increasing the total amount of fragrance applied only increases the overall release amount and does not change the relative phase of the release curves of each component, thus failing to fundamentally solve the problem.

[0088] This invention breaks down the fragrance into several component groups based on their boiling points and positions each component group in its optimal release temperature range. This allows each component group to be released continuously at a relatively uniform rate within its respective stable operating temperature range. The release time windows of different ranges are interconnected, collectively forming a continuous aroma supply covering the entire inhalation process, resulting in a significant improvement in consistency throughout the process.

[0089] Example 1 - Original Tobacco Flavor

[0090] This embodiment provides a heated cigarette with a tobacco original flavor.

[0091] Fragrance grouping: Based on the atmospheric pressure boiling point of each flavoring raw material monomer, tobacco flavorings are divided into two groups.

[0092] The first group consists of high-boiling-point components, composed of the following fragrance raw material monomers:

[0093] The second group consists of medium-boiling-point components, including furanone, 4-ethylguaiacol, damascone, and tobacco light components (specifically megastigmatrienone), which are used after being mixed with an appropriate amount of solvent (such as propylene glycol), accounting for about 10% of the total flavor mass.

[0094]

[0095] Add fragrance to each section

[0096] Flavoring of tobacco segments: High-boiling-point components are uniformly mixed with tobacco powder and various auxiliary materials in a mixer during the preparation of reconstituted tobacco sheets. Then, flavored sheets are made according to conventional sheet preparation processes (such as papermaking), and then cut into shreds for later use. The addition ratio is approximately 3% of the mass of the tobacco material in the tobacco segments.

[0097] Flavoring of the support segment: The support segment is a hollow tubular structure. A medium-boiling-point component is mixed evenly with an appropriate amount of solvent and applied to the inner wall of the support segment by spraying during its preparation. The addition ratio is approximately 1% of the tobacco shreds' mass.

[0098] Cooling section and filtration section: No additional fragrance is applied to the cooling section and filtration section in this embodiment.

[0099] Cigarette assembly: The flavored tobacco shreds, support section, cooling section and filter section are arranged in sequence and twisted together on a cigarette rolling machine to obtain a heated cigarette with original tobacco flavor.

[0100] Example 2 - Blueberry Flavor

[0101] This embodiment provides a blueberry-flavored heated cigarette.

[0102] Fragrance grouping: Based on the atmospheric pressure boiling point of each flavoring raw material monomer, tobacco flavorings are divided into three groups.

[0103] The high-boiling-point component is composed of the following fragrance raw material monomers:

[0104] The medium-boiling-point component is composed of the following fragrance raw material monomers:

[0105] The low-boiling-point component consists of the following fragrance raw material monomers:

[0106] Add fragrance to each section: Flavoring of tobacco segments: High-boiling-point components are uniformly mixed with tobacco powder and various auxiliary materials in a mixer during the preparation of reconstituted tobacco sheets. Flavored sheets are then produced using conventional sheet preparation processes and shredded for later use. The addition ratio is approximately 4% of the mass of the tobacco material in the tobacco segments.

[0107] Flavoring of the support segment: The support segment is a hollow tubular structure. A medium-boiling-point component is mixed evenly with an appropriate amount of solvent and applied to the inner wall of the support segment by spraying during its preparation. The addition ratio is approximately 1.5% of the tobacco shreds' mass.

[0108] Flavoring in the cooling section: The cooling section has a hollow paper tube structure. Low-boiling-point components are added during the paper sizing process when preparing the cooling tube. Specifically, during papermaking, the flavoring is mixed with the sizing agent and applied to the surface or interior of the paper. The flavored paper is then rolled into a hollow tubular structure. The addition ratio is approximately 1% of the tobacco weight.

[0109] Filter section: No additional fragrance is added to the filter section in this embodiment.

[0110] Cigarette assembly: The flavored tobacco shreds, support section, cooling section and filter section are arranged in sequence and twisted together on a cigarette rolling machine to obtain a blueberry-flavored heated cigarette.

[0111] Example 3 - Tangerine Peel Flavor

[0112] This embodiment provides a heated cigarette with a tangerine peel flavor.

[0113] Fragrance grouping: Based on the atmospheric pressure boiling point of each flavoring raw material monomer, tobacco flavorings are divided into two groups.

[0114] The first group consists of medium- to high-boiling-point components, composed of the following fragrance raw material monomers:

[0115] The second group consists of low-boiling-point components composed of the following fragrance raw material monomers:

[0116] Add fragrance to each section

[0117] Flavoring of the support segment: The support segment is a hollow tubular structure. Medium-to-high boiling point components are mixed evenly with an appropriate amount of solvent and applied to the inner wall of the support segment by spraying during its preparation. The addition ratio is approximately 1.5% of the tobacco shreds' mass.

[0118] Flavoring in the cooling section: The cooling section has a hollow paper tube structure. Low-boiling-point components are added during the paper sizing process when preparing the cooling tube. Specifically, during papermaking, the flavoring is mixed with the sizing agent and applied to the surface or interior of the paper. The flavored paper is then rolled into a hollow tubular structure. The addition ratio is approximately 2% of the tobacco weight.

[0119] Tobacco section and filter section: In this embodiment, no additional flavoring is applied to the tobacco section and filter section.

[0120] Cigarette assembly

[0121] The flavored tobacco shreds, support section, cooling section and filter section are arranged in sequence and rolled together on a cigarette rolling machine to obtain a heated cigarette with a tangerine peel flavor.

[0122] Experimental Example

[0123] Preparation of test samples

[0124] Three different flavored heated cigarettes were prepared according to the methods in Examples 1-3, and were used as test sample groups S1, S2, and S3.

[0125] For each embodiment, corresponding control group samples C1, C2, and C3 were set up. The only difference between the control group samples and the embodiments is that the control group adopts the conventional single-position flavoring method in the prior art, that is, after all the flavor raw material monomers in the embodiments are mixed in the same proportion to form a single flavor composition, it is applied only to the tobacco section with the same total addition amount as in the embodiments, without flavoring in the support section, cooling section, or filtration section. The specific parameters of each group of samples are shown in Table 1.

[0126] Table 1 Comparison of Test Sample Parameters

[0127] Apart from the differences in flavoring methods and segment distribution, the structures and materials of the tobacco substrate, support segment, cooling segment, and filter segment, as well as the cigarette rolling specifications, are all consistent among the above samples.

[0128] Sensory evaluation methods

[0129] Sensory evaluation of heated cigarettes was conducted in accordance with the national standard GB5606.4-2005, "Sensory Technical Requirements for Cigarettes." The evaluation expert panel consisted of 15 professionals with tobacco evaluation qualifications. They scored the cigarettes across four dimensions: aroma characteristics, aroma comfort, consistency before and after the aroma, and aftertaste. Each dimension was scored out of 10 points, and the average score from the 15 experts was taken as the final score. Scoring was accurate to 0.1 points.

[0130] The scoring criteria for each dimension are as follows: Aroma characteristics: Evaluate whether the aroma style of the smoke is obvious and typical, and whether the characteristic aroma is prominent. A score of 9 or above indicates extremely obvious characteristics, 8-9 indicates obvious characteristics, 7-8 indicates acceptable characteristics, and below 7 indicates vague or difficult-to-identify characteristics.

[0131] Aroma comfort: Evaluate whether the smoke is natural and comfortable, and whether it has any irritation, off-flavors, burning sensation, or chemical taste. 9 points or above is very comfortable, 8-9 points is comfortable, 7-8 points is average, and below 7 points indicates significant discomfort.

[0132] Consistency: Evaluate the degree of difference in aroma concentration and style during the first three puffs (1-2), middle three puffs (3-4), and last three puffs (5-6). A score of 9 or above indicates almost no difference, 8-9 indicates no significant difference, 7-8 indicates a significant but still acceptable difference, and below 7 indicates a significant difference.

[0133] Aftertaste: Evaluate the feeling left in the mouth after vaping, including cleanliness, comfort, and sweetness. 9 points or above indicates very clean and comfortable, 8-9 points is good, 7-8 points is average, and below 7 points indicates significant unpleasant residue.

[0134] During the evaluation, each expert conducted an independent blind evaluation. After evaluating each sample, the expert rinsed their mouth with water and waited at least 2 minutes before evaluating the next sample to avoid sensory fatigue and cross-contamination of tastes between samples.

[0135] Evaluation results

[0136] The results of the evaluation are shown in Table 2.

[0137] Table 2 Sensory evaluation results of Examples 1-3 and the control group

[0138] The aroma characteristic scores of S1-S3 (9.3-9.6) were significantly higher than those of C1-C3 (7.9-8.3), with an average increase of approximately 1.3 points. This invention applies flavor components from different boiling point ranges to their respective temperature ranges, allowing each flavor ingredient monomer to fully volatilize under its suitable temperature environment. Taking S2 (blueberry flavor) as an example, high-boiling-point vanillin (approximately 285°C) is fully released in the tobacco range at 250-350°C, providing a sweet base; medium-boiling-point linalool (approximately 198°C) is released in the support range at 150-250°C, supplementing the floral and refreshing mid-note aromas; low-boiling-point components such as ethyl acetate (approximately 77°C) and leaf alcohol (approximately 157°C) are released in the cooling range at 60-150°C, providing fruity and fresh notes. The orderly release and distinct function of the three aroma ranges ensures a consistent and layered blueberry flavor profile throughout. In contrast, C2 mixes all components and applies them only to the tobacco segment. High-boiling-point components and low-boiling-point components are released together at the same temperature. The low-boiling-point components are quickly depleted in the early stages of smoking, while the high-boiling-point components fail to be fully presented due to the mismatch in release temperature windows, resulting in a blurred and less recognizable blueberry aroma.

[0139] The aroma comfort scores of S1-S3 (9.2-9.5) were higher than those of C1-C3 (8.3-8.6). In the control group, low-boiling-point components (such as menthol, leaf alcohol, ethyl acetate, etc.) were directly applied to the tobacco section at a high temperature of 250-350℃, which resulted in rapid release in the early stages of smoking and possible thermal decomposition or excessive Maillard reaction, producing trace amounts of irritating off-flavors or chemical odors. In contrast, this invention releases low-boiling-point components in a low-temperature environment of 60-150℃ in the cooling section, avoiding high-temperature thermal decomposition and making the aroma more natural and pure. Taking S3 (tangerine peel flavor) as an example, low-boiling-point components such as sweet orange oil and D-limonene are released in the cooling section. Their fresh and natural orange aroma is in harmony with the mellow base formed by the medium-to-high boiling-point cinnamon oil and maltol released in the support section, resulting in the highest overall aroma comfort score (9.5).

[0140] The consistency scores of S1-S3 (9.3-9.5) were significantly higher than those of C1-C3 (7.0-7.3), with an average increase of approximately 2.2 points, which was the most significant improvement. In the control group, all components of the single flavoring composition were concentrated in the tobacco segment for release—low-boiling-point components were rapidly depleted in the early stages of smoking, medium-boiling-point components were partially released, and high-boiling-point components were not fully released, resulting in a high concentration of aroma in the smoke, but the components were mainly low-boiling-point components; in the middle and later stages of smoking, low-boiling-point components were basically depleted, and high-boiling-point components were gradually released, but at this time the smoke temperature had decreased with the smoking process, reducing the release efficiency of high-boiling-point components, resulting in significant differences in the aroma composition spectrum before and after smoking. This invention groups flavorings with different boiling points and positions them at different temperature ranges, allowing the flavoring components at each range to be continuously released at the relatively stable operating temperature of that range. The release windows are interconnected in the time domain—the initial stage is dominated by the aroma of the tobacco segment, the middle stage provides supplementary aroma, and the final stage continues the aroma during cooling—together forming a continuous aroma supply covering the entire smoking process, effectively overcoming the shortcomings of existing technologies where the aroma is strong at the beginning and weak at the end, and inconsistent between the beginning and end. S2 has the highest consistency score (9.5), indicating that the three finely segmented schemes have better performance in terms of consistency.

[0141] Aftertaste

[0142] The aftertaste scores of S1-S3 (9.2-9.4) are higher than those of C1-C3 (8.1-8.4). In this invention, the flavorings in each stage are released almost completely at their suitable temperature, preventing unreleased or thermally decomposed flavoring residues from entering the mouth with the smoke. Furthermore, the low-boiling-point components released in the cooling stage (such as the cooling sensation from menthol and the fruity sweetness from ethyl acetate) effectively mask and improve oral residue, resulting in a cleaner, more comfortable aftertaste and a more pronounced sweetness.

[0143] efficiency

[0144] With the same total amount of flavoring added, the aroma characteristic score of the embodiment of the present invention is significantly better than that of the control group. This indicates that the present invention improves the effective utilization rate of each flavoring raw material monomer by configuring the flavoring components in temperature ranges that match their boiling points, so that each unit of flavoring can play a greater role in aroma presentation.

[0145] In summary, this invention, by applying flavoring in zones based on the temperature field distribution characteristics of heated cigarettes—grouping flavorings according to their boiling points and applying them to the zones corresponding to their temperatures—significantly outperforms existing single-location flavoring methods in five aspects: aroma characteristics, aroma comfort, consistency, aftertaste, and efficiency. The improvement in consistency is the most significant (an average increase of approximately 2.2 points).

[0146] Industrial applicability: The heated cigarette and its flavoring method provided by this invention can be industrially produced and applied in the heated cigarette manufacturing industry. Specifically, the tobacco segment of this invention can be prepared using existing papermaking, rolling, or slurry sheet production lines, and flavoring is completed during the preparation process. The hollow tubular structures of the support and cooling segments can be prepared using existing drawing or rolling equipment, and the inner wall flavoring is completed through conventional coating methods such as spraying or paper sizing. The filter segment can be prepared using existing filter rod forming equipment. The twisting and assembly of each segment can be completed on existing cigarette twisting machines. All of the above processes are fully compatible with existing heated cigarette production equipment, and the technical solution of this invention can be mass-produced without large-scale modification of existing production lines. The process of grouping and blending flavorings according to boiling points and applying flavorings to each segment (such as sheet mixing and addition, inner wall spraying, paper sizing, etc.) are all conventional processes in the tobacco processing field, with clear and controllable process parameters, making it easy to achieve quality standardization and mass production. Therefore, this invention has good industrial application prospects and is suitable for promotion and application in heated cigarette manufacturing enterprises.

[0147] In the several embodiments provided in this application, it should be understood that the disclosed devices, apparatuses, and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative. For instance, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another device, or some features may be ignored or not executed.

[0148] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0149] In this specification, references to "an embodiment" or "a specific implementation" mean that a particular feature, structure, or characteristic described in connection with that embodiment / specific implementation is included in at least one embodiment / specific implementation of the invention.

[0150] Therefore, the phrase "in one embodiment / specification" appearing in various places in this specification does not necessarily refer to the same embodiment / setting, but rather to possible. Furthermore, specific features, structures, or characteristics may be combined in one or more embodiments / settings in any suitable manner, as may be understood by those skilled in the art from this disclosure.

[0151] Similarly, it should be understood that in the above description of exemplary embodiments / specific implementations of the invention, various features of the invention are sometimes combined in a single embodiment / specific implementation or its figures and description, with the aim of simplifying the disclosure and aiding in the understanding of one or more of the various aspects of the invention. However, the method of description in this patent should not be construed as reflecting an intention that the claimed features of the invention are more than those expressly stated in each claim, except where explicitly stated otherwise or in obvious technical contradiction or exclusion. Rather, the inventive aspect reflected in the claims lies in not all the features of a single foregoing disclosed embodiment / specific implementation. Therefore, the claims following the detailed description are expressly incorporated herein by reference, each claim existing independently as a separate embodiment / specific implementation of the invention.

[0152] Furthermore, while some embodiments / specific implementations described herein include, but are not limited to, other features included in other embodiments / specific implementations, combinations of features from different embodiments / specific implementations are intended to be within the scope of the invention and form different embodiments / specific implementations, as will be understood by those skilled in the art. For example, in the following claims, embodiments / specific implementations of any claim can be used in any combination.

[0153] The terms and expressions used in this specification are for illustrative purposes and not for limitation. In using these terms and expressions, it is not intended to exclude any equivalents of the features or portions thereof shown, but rather to recognize that various modifications may be possible within the scope of the invention.

[0154] Therefore, it should be understood that although the invention has been specifically disclosed through preferred embodiments, exemplary embodiments and optional features, those skilled in the art may take variations or modifications of the concepts disclosed herein, and such variations and modifications are therefore considered to be within the scope of the invention as defined by the appended claims.

[0155] The specific embodiments given in this specification are examples of useful implementations of the present invention. It will be apparent to those skilled in the art that the present invention can be implemented using many variations of the devices, device components, and method steps disclosed in this specification.

[0156] The foregoing description of specific embodiments has fully disclosed the general features of the invention, enabling others to easily modify and / or adapt such embodiments for various applications by applying knowledge within the scope of the art, without excessive experimentation and without departing from the general conception of the invention. Therefore, based on the teachings and guidance provided herein, it is intended that such modifications and alterations be included within the meaning and scope of equivalents of the disclosed embodiments. It should be understood that the wording or terminology used herein is for descriptive purposes and is not intended to be limiting; thus, the wording or terminology in this specification will be interpreted by those skilled in the art based on the foregoing teachings and guidance.

[0157] Furthermore, the scope of the invention should not be limited to any of the exemplary embodiments described above, but is defined solely by the appended claims and their equivalents.

Claims

1. A heated cigarette stick, comprising, in sequence along the smoking direction, a tobacco section, a support section, a cooling section, and a filter section, characterized in that, Both the support section and the cooling section are hollow structures; At least two of the tobacco section, the support section, the cooling section, and the filter section contain tobacco flavoring components with different boiling point ranges. The boiling point of the flavoring components used in tobacco is positively correlated with the temperature of the section in which they are located during inhalation.

2. The heated cigarette as described in claim 1, characterized in that, The tobacco flavoring components include at least two of the following: high-boiling-point components, medium-boiling-point components, and low-boiling-point components, classified according to their normal boiling point or physical state. in: The high-boiling-point component contains aromatic raw material monomers with a normal pressure boiling point of not less than 250°C or in a solid state at room temperature; The atmospheric boiling point of the aromatic raw material monomer in the medium-boiling-point component is 180°C to 250°C. The low-boiling-point component contains aromatic raw material monomers with an atmospheric boiling point below 180°C.

3. A method for flavoring heated cigarettes, used to flavor heated cigarettes according to any one of claims 1 or 2, characterized in that, The flavoring method includes: The tobacco flavoring is divided into two or more groups of tobacco flavoring components with different boiling points according to the differences in the boiling points of the individual flavoring raw materials therein. The tobacco flavoring components are selected from at least two of the following components in descending order of their boiling points at normal pressure: —High-boiling-point components, of which the aromatic raw material monomers have a normal pressure boiling point of not less than 250℃ or are solid at room temperature; —Medium-boiling-point components, of which the atmospheric boiling point of the fragrance raw material monomers is 180℃ to 250℃; —Low-boiling-point components, of which the atmospheric boiling point of the fragrance raw material monomers is below 180℃; Based on the temperature field characteristics that gradually decrease from the tobacco section to the filter section during cigarette smoking, the tobacco flavoring components with relatively high boiling points are applied to the section with relatively high smoking temperature, and the tobacco flavoring components with relatively low boiling points are applied to the section with relatively low smoking temperature. The tobacco section, support section, cooling section, and filter section are assembled into a complete heated cigarette by twisting and joining.

4. The fragrance addition method as described in claim 3, characterized in that, The tobacco flavoring component simultaneously includes the high-boiling-point component, the medium-boiling-point component, and the low-boiling-point component; The high-boiling-point component is applied to the tobacco section, the medium-boiling-point component is applied to the support section, and the low-boiling-point component is applied to the cooling section.

5. The fragrance addition method as described in claim 3, characterized in that, The tobacco flavoring is divided into two groups; One group of components, consisting of a high-boiling-point component and a medium-boiling-point component, is applied to the tobacco segment and / or the support segment; Another group consists of low-boiling-point components, applied to the support section and / or the cooling section; Furthermore, the two components are applied to different segments.

6. The fragrance addition method as described in claim 3, characterized in that, The tobacco flavoring is divided into two or more groups, and the group with the lowest boiling point is applied to the filter section.

7. The flavoring method according to any one of claims 3 to 6, characterized in that, The component applied to the tobacco segment is applied by at least one of the following methods: It is added during the mixing of tobacco powder and excipients in the preparation of reconstituted tobacco sheets; or, The finished thin filament sheets are coated with a surface coating.

8. The flavoring method according to any one of claims 3 to 6, characterized in that, The components applied to the support section and / or the cooling section are applied by means of inner wall coating and / or addition to the substrate.

Images