Flavor-generating article and method for manufacturing flavor-generating article

Abstract

This flavor-generating article comprises: a flavor source, and a container for accommodating the flavor source. The width and length of the container are at least twice the maximum thickness of the container. The container comprises: a first member; a second member bonded to the first member; a first end portion and a second end portion facing each other in a first direction; and a third end portion and a fourth end portion facing each other in a second direction orthogonal to the first direction. The first member and the second member face each other in such a way that the flavor source is positioned therebetween. At least one end portion of the first member and at least one end portion of the second member are bonded together at the first end portion, thereby forming a first flange portion.

Description

TECHNICAL FIELD

[0001] The present invention relates to a flavor-generating article and to a method for producing a flavor-generating article.BACKGROUND ART

[0002] Flavor inhalers for inhaling flavors, etc., without combustion of materials are conventionally known. Smoking material heating devices, which heat a smoking material comprising tobacco that contains volatile components to form an aerosol, are known as such flavor inhalers. A consumable comprising a tobacco slab, a spacer, and a filter is known as such a smoking material (see PTL 1).CITATION LISTPATENT LITERATURE

[0003] PTL 1: WO 2019 / 162497 A1SUMMARY OF INVENTIONTECHNICAL PROBLEM

[0004] The objective of the present invention lies in providing a flavor-generating article having a novel structure.SOLUTION TO PROBLEM

[0005] According to a first aspect, a flavor-generating article is provided. The flavor-generating article comprises: a flavor source, and a container for accommodating the flavor source. The container comprises an air inlet and an air outlet. The width and length of the container are at least twice the maximum thickness of the container. The length of a first air flow path between the air outlet and the flavor source is equal to or greater than the length of a second air flow path between the air inlet and the flavor source, and the length of the second air flow path is greater than 0.

[0006] In this case, leakage of vapor or aerosol generated by the flavor source from the first air flow path can be inhibited during heating of the flavor source while a user is not smoking, as compared to when the length of the first air flow path is smaller than the length of the second air flow path. Furthermore, the vapor or aerosol generated by the flavor source can be cooled in the first air flow path to a greater extent than when the length of the first air flow path is smaller than the length of the second air flow path.

[0007] A flow path area of the flavor source may be greater than a flow path area of the first air flow path.

[0008] In this case, leakage of the vapor or aerosol generated by the flavor source from the first air flow path can be inhibited during heating of the flavor source while a user is not smoking because the flow path area of the first flow path is relatively small. Furthermore, it is possible to prevent the flavor source from falling out from the flavor-generating article through the first air flow path. The flow velocity of air passing through the flavor source can also be made slower than the flow velocity of air passing through the first air flow path. This makes it possible to lengthen the residence time of air around the flavor source, allowing more flavor components to be entrained with the air. Furthermore, it is possible to make the flavor components passing through the first air flow path less likely to agglomerate on a wall surface of the first air flow path.

[0009] A flow path area of the flavor source may be greater than a flow path area of the second air flow path.

[0010] In this case, leakage of the vapor or aerosol generated by the flavor source from the second air flow path can be inhibited during heating of the flavor source while a user is not smoking because the flow path area of the second flow path is relatively small. Furthermore, it is possible to prevent the flavor source from falling out from the flavor-generating article through the second air flow path. The flow velocity of air passing through the flavor source can also be made slower than the flow velocity of air passing through the second air flow path. This allows relatively rapid air to penetrate into the flavor source from the second air flow path and to collide with the flavor source so that the air is diffused. As a result, the air spreads throughout the flavor source, and flavor components generated by the flavor source can be efficiently delivered downstream.

[0011] The first air flow path may comprise a first flow path portion having a substantially constant width, and a second flow path portion enabling communication between the flavor source and the first flow path portion, and having a decreasing width in a downstream direction.

[0012] In this case, the second flow path portion having a decreasing width in the downstream direction is provided between the flavor source and the first flow path portion, so the vapor or aerosol from the flavor source can be smoothly delivered to the first flow path portion. It is furthermore possible to reduce the flow path width in the downstream direction by providing the second flow path portion, so the first air flow path can be endowed with a small flow path width even if the flavor source has a relatively large width. As a result, leakage of the vapor or aerosol generated by the flavor source from the first air flow path can be inhibited.

[0013] The width of an upstream end of the second flow path portion may be substantially equal to or smaller than the width of the flavor source. The width of a downstream end of the second flow path portion may be substantially equal to the width of the first flow path portion.

[0014] In this case, there is essentially no difference in width between the second flow path portion and the first flow path portion, and pressure loss can therefore be inhibited at a boundary between the second flow path portion and the first flow path portion. Furthermore, when the width of the upstream end of the second flow path portion is substantially equal to the width of the flavor source, pressure loss can be inhibited at a boundary between the flavor source and the second flow path portion.

[0015] The second air flow path may have an increasing width in the downstream direction.

[0016] In this case, air from the air inlet passes through the second air flow path, thereby enabling the air to diffuse in the width direction so that air can be supplied to a wider range of the flavor source.

[0017] The width of an upstream end of the second air flow path may be substantially equal to the width of the air inlet. The width of a downstream end of the second air flow path may be substantially equal to or smaller than the width of the flavor source.

[0018] In this case, there is essentially no difference in width between the air inlet and the second air flow path, and pressure loss can therefore be inhibited at a boundary between the air inlet and the second air flow path. Furthermore, when the width of the downstream end of the second air flow path is substantially equal to the width of the flavor source, pressure loss can be inhibited at a boundary between the second air flow path and the flavor source.

[0019] The first air flow path and the second air flow path may be positioned on substantially the same axis.

[0020] In this case, bending of the air flow path which includes the second air flow path and the first air flow path is inhibited, which therefore makes it possible to inhibit an increase in suction resistance or pressure loss.

[0021] The flavor source may be block-shaped, sheet-shaped, particulate, or pasty.

[0022] In this case it is possible to use a flavor source in any form such as block-shaped, sheet-shaped, particulate, or pasty.

[0023] The flavor-generating article may comprise: a plurality of air outlets, and a plurality of first air flow paths between the plurality of air outlets and the flavor source.

[0024] In this case, a contact area of the vapor or aerosol generated by the flavor source with the wall surface of the container which defines the plurality of first air flow paths can be increased, and the vapor or aerosol can therefore be cooled more efficiently.

[0025] The thickness of the container at a part where the flavor source, the first air flow path or the second air flow path is positioned may be greater than the thickness of the container at a part where the flavor source, the first air flow path and the second air flow path are not arranged.

[0026] In this case, the thickness of the container at the part where the flavor source, the first air flow path and the second air flow path are not arranged can be made relatively small, allowing the overall size of the container to be made compact.

[0027] The container may comprise a first member, and a second member directly or indirectly bonded to the first member.

[0028] In this case, the flavor source is sandwiched between the first member and the second member, enabling the flavor source to be easily accommodated in the container.

[0029] The container may comprise a bonding face where the first member and the second member are bonded, and the first member or the second member at the part where the flavor source, the first air flow path or the second air flow path is positioned may protrude on the first member side or the second member side of the bonding face.

[0030] In this case, the first member or the second member may have a recess with respect to the bonding face, and this recess may function as a space in which the flavor source is arranged or as an air flow path.

[0031] The first member and the second member may be bonded together by way of a spacer. The container may have a substantially uniform thickness overall.

[0032] In this case, the flavor-generating article can be easily handled because the entirety of the container of the flavor-generating article has a substantially uniform thickness.

[0033] The length of the container may be equal to or greater than the width of the container.

[0034] In this case, the flavor-generating article may have a different shape from a conventional cylindrical tobacco stick.

[0035] According to a second aspect, a flavor-generating article is provided. The flavor-generating article comprises: a flavor source, and a container for accommodating the flavor source. The width and length of the container are at least twice the maximum thickness of the container. The container comprises: a first member; a second member bonded to the first member; a first end portion and a second end portion facing each other in a first direction; and a third end portion and a fourth end portion facing each other in a second direction orthogonal to the first direction. The first member and the second member face each other in such a way that the flavor source is positioned therebetween. At least one end portion of the first member and at least one end portion of the second member are bonded together at the first end portion, thereby forming a first flange portion.

[0036] In this case, the width and the length of the container are at least twice the maximum thickness of the container, so the flavor-generating article may have an overall shape which is nearly flat. Even if the flavor-generating article has a special shape, the user can thus grip the first flange portion, and the flavor-generating article can therefore be easily handled. The user can handle the flavor-generating article more safely if parts of the flavor-generating article are at a high temperature, especially when removing a spent flavor-generating article from a flavor inhaler, or similar. Furthermore, when the flavor-generating article is arranged within a recess of the flavor inhaler, the first flange portion can contact a wall portion defining the recess in the flavor inhaler. At this time, the first flange portion bends and the flavor-generating article is urged by the wall portion, allowing the flavor-generating article to be positioned. It should be noted that the first member and the second member may be integrally formed at one end thereof. That is to say, a part corresponding to the first member and a part corresponding to the second member, which faces the part corresponding to the first member, may be formed by folding a single member, for example.

[0037] At least one end portion of the first member and at least one end portion of the second member may be bonded together at the second end portion, thereby forming a second flange portion.

[0038] In this case, the user can grip the second flange portion, and the flavor-generating article can therefore be handled even more easily.

[0039] At least one end portion of the first member and at least one end portion of the second member may be bonded together at the third end portion, thereby forming a third flange portion.

[0040] In this case, the user can grip the third flange portion, and the flavor-generating article can therefore be handled even more easily.

[0041] At least one end portion of the first member and at least one end portion of the second member may be bonded together at the fourth end portion, thereby forming a fourth flange portion.

[0042] In this case, the user can grip the fourth flange portion, and the flavor-generating article can be handled even more easily.

[0043] The first flange portion may protrude in a direction away from the flavor source.

[0044] In this case, the user can easily grip the first flange portion because the first flange portion protrudes outwardly from the flavor-generating article.

[0045] The first flange portion may extend over the entire length of the container in the second direction.

[0046] In this case, a larger range of the first flange portion can be gripped by the user, and the flavor-generating article can therefore be handled even more easily.

[0047] A ratio of the length of a bonding portion of the first member and the second member in the first direction, and the length of the container in the first direction, excluding the bonding portion, is 0.1-0.3.

[0048] When this ratio is less than 0.1, the bonding portion has a small length relative to the length of the container overall, and it is difficult for the user to grip the bonding portion. Meanwhile, when this ratio is greater than 0.3, the bonding portion has a large length relative to the length of the container overall, increasing the size of the container overall. The case described above therefore allows the user to grip the bonding portion easily while also inhibiting an increase in the size of the container overall.

[0049] The first member and / or the second member may have a recessed shape.

[0050] In this case, the flavor source can be arranged in the recessed part of the first member and / or the second member, and the flavor source can therefore be easily positioned in relation to the container.

[0051] The first member and the second member may be formed by different materials.

[0052] In this case, a suitable material can be adopted for each of the first member and the second member, and a degree of freedom can be provided in the design of the flavor-generating article.

[0053] The first member and the second member may be formed by paper.

[0054] This enables the container to be easily and inexpensively produced.

[0055] The first member and the second member may be formed by air-impermeable paper.

[0056] In this case, it is possible to inhibit leakage of the vapor or aerosol generated by the flavor source from unintended parts of the container.

[0057] The first member and / or the second member may have a water-resistant coating on an inner face and / or outer face thereof.

[0058] In this case, it is possible to inhibit moisture ingress to the flavor source inside the container.

[0059] The flavor source may be block-shaped, sheet-shaped, particulate, or pasty.

[0060] In this case it is possible to use a flavor source in any form such as block-shaped, sheet-shaped, particulate, or pasty.

[0061] The flavor-generating article may comprise a susceptor accommodated in the container.

[0062] In this case, the flavor source can be heated by induction heating of the susceptor of the flavor-generating article by means of an induction coil provided in the flavor inhaler.

[0063] The container may have an air inlet and an air outlet, the air inlet and the air outlet being defined by the first member and the second member.

[0064] In this case, the air inlet and the air outlet can be formed by forming parts which are not bonded together when the first member and the second member are bonded.

[0065] A third aspect provides a method for producing a flavor-generating article comprising: a flavor source; a first end portion and a second end portion facing each other in a first direction; a third end portion and a fourth end portion facing each other in a second direction orthogonal to the first direction; and a container for accommodating the flavor source, wherein the width and length of the container are at least twice the maximum thickness of the container. The production method comprises arranging the flavor source on the first member, arranging the second member so that the flavor source is positioned between the first member and the second member, and bonding at least one end portion of the first member and at least one end portion of the second member together at the first end portion.

[0066] In this case, a flange portion that can be gripped by the user can be formed at the first end portion of the container. A flavor-generating article that is easily handled can be produced by this means.

[0067] According to a fourth aspect, a flavor-generating article is provided. The flavor-generating article comprises: a flavor source, and a container for accommodating the flavor source. The container comprises an air inlet and an air outlet. The width and length of the container are at least twice the maximum thickness of the container. The length of a first air flow path between the air outlet and the flavor source is smaller than the length of a second air flow path between the air inlet and the flavor source.

[0068] In this case, leakage of vapor or aerosol generated by the flavor source from the second air flow path can be inhibited during heating of the flavor source while a user is not smoking, as compared to when the length of the first air flow path is greater than the length of the second air flow path.

[0069] The flavor source may comprise an air inflow port and an air outflow port, and the second air flow path may communicate with the air inflow port after passing over a surface of the flavor source outside the air inflow port and the air outflow port.

[0070] In this case, an air layer is formed on the surface of the flavor source, and it is therefore possible to inhibit transfer of heat of the flavor source to outside of the container.

[0071] The flavor source may have a main face, and the second air flow path may communicate with the air inflow port after passing over the main face of the flavor source.

[0072] In this case, an air layer is formed on the main face of the flavor source, and it is therefore possible to ensure a wide area of the air layer, and to further inhibit transfer of heat of the flavor source to outside of the container. It should be noted that the main face of the flavor source in the present description refers to a flat face of the flavor source having the largest area.

[0073] The container may comprise a first end portion and a second end portion opposite the first end portion, the air outlet may be provided at the first end portion, and the air inlet may be provided on the first end portion side of the air inflow port of the flavor source.

[0074] In this case, air that has flowed in from the air inlet of the container flows toward the second end portion and flows into the air inflow port of the flavor source, after which the air flows to the air outlet provided at the first end portion. That is to say, the air that has flowed in from the air inlet flows from the first end portion side toward the second end portion, then once again flows toward the first end portion, so the flavor-generating article has what is known as a counterflow air flow path. In this case, leakage of the vapor or aerosol generated by the flavor source from the second air flow path and the air inlet can therefore be further inhibited.

[0075] The container may comprise two air inlets, and two second air flow paths between the two air inlets and the flavor source.

[0076] In this case, even if either one of the air inlets or the second air flow paths becomes blocked, air can still be supplied to the flavor source from the other air inlet or second air flow path.

[0077] The container may comprise a first end portion and a second end portion opposite the first end portion, and the first air flow path and the second air flow path may overlap in the first direction linking the first end portion and the second end portion.

[0078] The length of the container may increase in the first direction if the first air flow path and the second air flow path do not overlap in the first direction. In this case, the length of the container in the first direction can therefore be reduced while ensuring the lengths of the first air flow path and the second air flow path, as compared to a case in which the first air flow path and the second air flow path do not overlap in the first direction.

[0079] The container and the flavor source may be configured to define the first air flow path and the second air flow path in such a way that there is no direct communication between the first air flow path and the second air flow path.

[0080] In this case, air flowing in from the air inlet and passing through the second air flow path can be inhibited from reaching the air outlet by passing through the first air flow path without having passed through the flavor source. As a result, the vapor or aerosol generated by the flavor source can be delivered to the air outlet more reliably.

[0081] The flavor source may be sealed by the container, except at the parts communicating with the first air flow path and the second air flow path.

[0082] In this case, the vapor or aerosol generated by the flavor source can be inhibited from leaking from parts of the flavor source other than the parts communicating with the first air flow path and the second air flow path.

[0083] A portion of the second air flow path may be positioned to the side of the flavor source, and a seal may be formed by the container between the second air flow path and the flavor source.

[0084] In this case, the length of the second air flow path can be ensured because a portion of the second air flow path passes to the side of the flavor source and then leads into the flavor source.

[0085] The flavor source may be bonded to the container.

[0086] In this case, the flavor source can be easily positioned in and fixed to the container.

[0087] The container may comprise a first member and a second member bonded to the first member, and the first member and / or the second member may have a recess pre-defining the first air flow path and / or the second air flow path, before the members are bonded together.

[0088] The recess is preformed in this case, so there is no need to form the first air flow path or the second air flow path at the time of bonding the first member and the second member. The first air flow path or the second air flow path can therefore be formed more accurately than when the first air flow path or the second air flow path is formed at the time of bonding the first member and the second member.

[0089] The first air flow path and / or the second air flow path may be at least partially defined by the container and the flavor source.

[0090] In this case, the flavor source is used in order to define part of the first air flow path and / or the second air flow path, so it is possible to reduce the amount of material used for the container, as compared to when the first air flow path and / or the second air flow path is defined solely by the container.BRIEF DESCRIPTION OF DRAWINGS

[0091] Fig. 1 is a schematic side view of a flavor inhaler for heating a flavor-generating article according to the embodiment. Fig. 2 is a schematic diagram of an example of the flavor inhaler. Fig. 3 is an oblique view of a flavor source. Fig. 4 is a side view of the flavor source. Fig. 5A is a schematic plan view of the flavor-generating article according to the embodiment. Fig. 5B is a schematic side view of the flavor-generating article according to the embodiment. Fig. 6A is a schematic oblique view of a flavor-generating article according to another embodiment. Fig. 6B is a schematic plan view of the flavor-generating article according to the other embodiment. Fig. 7 is a schematic plan view of a flavor-generating article according to another embodiment. Fig. 8 is a schematic plan view of a flavor-generating article according to another embodiment. Fig. 9 is a schematic plan view of a flavor-generating article according to another embodiment. DESCRIPTION OF EMBODIMENTS

[0092] Embodiments of the present invention will be described below with reference to the drawings. In the drawings described below, identical or corresponding components are assigned the same reference numbers and duplicate descriptions will not be given. It should be noted that "longitudinal direction" in the present specification means the direction in which air passes through a flavor source of the flavor-generating article, or a long axis direction of the flavor-generating article. Furthermore, "short-side direction" or "width direction" in the present specification means a direction orthogonal to the longitudinal direction.

[0093] Fig. 1 is a schematic side view of a flavor inhaler for heating a flavor-generating article according to the embodiment. A flavor inhaler 100 according to the embodiment is configured to generate vapor or aerosol by heating a flavor source contained in the flavor-generating article. As shown in the drawing, the flavor inhaler 100 comprises a first housing 110, a second housing 120, and a mouthpiece 130. The first housing 110 and the second housing 120 are configured to be detachable from one another. The mouthpiece 130 may be detachably connected to one end of the second housing 120, or may be integrally formed with the second housing 120.

[0094] Fig. 2 is a schematic diagram of an example of the flavor inhaler 100. As shown in the drawing, the flavor inhaler 100 comprises: a battery 140, a heating unit 150 and a control circuit 170 which are disposed inside the first housing 110; and a cooling portion 160 which is disposed inside the second housing 120. The first housing 110 and the second housing 120 are pivotably connected to one another by means of a hinge, for example. The first housing 110 and the second housing 120 may equally be connected to one another by means of snap fitting or screwing, etc., so as to be completely separable. The cooling portion 160, mouthpiece 130, and heating unit 150 can be easily cleaned by completely separating the first housing 110 and the second housing 120 from one another in this way.

[0095] The battery 140 is configured to supply electrical power to the heating unit 150 and the control circuit 170, etc. The battery 140 is a lithium ion battery, for example. The battery 140 may be rechargeable by means of an external power source. The cooling portion 160 is configured to cool the aerosol formed by a flavor-generating article 10. The cooling portion 160 may be a space in which the transiting aerosol is naturally cooled, for example. Alternatively, the cooling portion 160 may be provided or filled with one or more materials selected from the group consisting of polyethylene, polypropylene, polyvinyl chloride, polyethylene terephthalate, polylactic acid, cellulose acetate and aluminum foil. The aerosol can be cooled more efficiently by providing or filling the cooling portion 160 with these materials.

[0096] In the example depicted, the heating unit 150 comprises an accommodating portion for accommodating the flavor-generating article 10, and an induction coil 150b for inductively heating a susceptor contained in the flavor-generating article 10 which is accommodated in the accommodating portion. It should be noted that the flavor inhaler 100 shown in fig. 2 may also comprise, between the heating unit 150 and the control circuit 170, an electromagnetic shield (not depicted) which keeps electromagnetic waves generated by the induction coil 150b from reaching the control circuit 170. The heating unit 150 is configured to heat the flavor-generating article 10 at 200°C-350°C, for example. This is not limiting, and the heating unit 150 may equally have a resistive heating element for heating the flavor-generating article 10 from the outside. In this case, the flavor-generating article 10 need not comprise a susceptor.

[0097] The control circuit 170 is configured by a CPU and a memory, etc. and controls operation of the flavor inhaler 100. For example, the control circuit 170 starts heating of the flavor-generating article 10 in response to a user operation on an input device such as a pushbutton or slide switch (not depicted), and terminates heating of the flavor-generating article 10 once a given time has elapsed. When the number of puffing actions by the user has passed a fixed value, the control circuit 170 may terminate heating of the flavor-generating article 10 even if the given time has not yet elapsed from the start of heating of the flavor-generating article 10. Puffing actions are detected by a sensor (not depicted), for example.

[0098] Alternatively, the control circuit 170 may start heating of the flavor-generating article 10 in response to the start of a puffing action, and may terminate heating of the flavor-generating article 10 in response to the end of the puffing action. When a given time has elapsed from the start of the puffing action, the control circuit 170 may terminate heating of the flavor-generating article 10 even if the puffing action has not yet finished. In the example depicted, the control circuit 170 is disposed between the battery 140 and the heating unit 150, and transfer of heat from the heating unit 150 to the battery 140 is inhibited.

[0099] The flavor-generating article 10 generates a vapor or an aerosol of the flavor source as a result of being heated by means of the heating unit 150. The vapor or aerosol generated in the flavor-generating article 10 are cooled by passing through the cooling portion 160 and are delivered into the user's mouth through the mouthpiece 130. The flavor-generating article 10 of this embodiment is in the form of a sheet, a plate or a card.

[0100] In the example shown in fig. 1 and 2, the mouthpiece 130 and the cooling portion 160 are provided in the flavor inhaler 100, but the mouthpiece and / or the cooling portion may equally be provided in the flavor-generating article 10. In that case, the mouthpiece 130 or the cooling portion 160 may be omitted from the flavor inhaler 100.

[0101] The flavor source contained in the flavor-generating article 10 will be described in detail next. Fig. 3 is an oblique view of a flavor source 50. Fig. 4 is a side view of the flavor source 50. As shown in fig. 3, the flavor source 50 may be formed in the shape of a flat sheet overall. The flavor source 50 comprises a main face 54, which is a flat face having the largest area. The flavor-generating article 10 may comprise a susceptor accommodated in a container 20 which will be described later (see fig. 5A and 5B, etc.). In this case, the flavor source 50 can be heated by inductively heating the susceptor of the flavor-generating article 10 by means of the induction coil provided in the flavor inhaler 100. Specifically, as shown in fig. 3 and 4 for example, the flavor source 50 comprises: a waveform first susceptor-containing sheet 53 comprising a susceptor material; and a flat first sheet 51 and second sheet 52 arranged sandwiching the first susceptor-containing sheet 53. At least one of the first susceptor-containing sheet 53, the first sheet 51 and the second sheet 52 contains tobacco and generates vapor or aerosol by means of heating. In this embodiment, the first susceptor-containing sheet 53 has a sinusoidal waveform cross section. This is not limiting, however, and the first susceptor-containing sheet 53 may have a waveform cross section of any shape, such as a rectangular waveform, triangular waveform, or sawtooth waveform.

[0102] Specific examples of tobacco which may be cited include cut dried tobacco leaves, ground leaf tobacco, or tobacco extracts (extracts obtained with water, organic solvents, or mixed solutions thereof). Ground leaf tobacco constitutes particles obtained by grinding leaf tobacco. The ground leaf tobacco may have an average particle size of 30-120 µm, for example. The grinding may be carried out using a well-known grinding machine, and may be dry grinding or wet grinding. Ground leaf tobacco is therefore also referred to as leaf tobacco particles. In this embodiment, the average particle size is determined by means of laser diffraction / scattering, and the average particle size is specifically measured by using a laser diffraction particle size distribution measurement apparatus (e.g., LA-950 available from HORIBA Ltd.). Furthermore, there is no limitation as to the type of tobacco, and it is possible to use flue-cured, Burley, orient or native type, and other Nicotiana tabacum varieties and Nicotiana rustica varieties, etc. There is no particular limitation as to the amount of tobacco contained in the first susceptor-containing sheet 53, the first sheet 51, or the second sheet 52, but the amount is preferably 1-80 wt% and more preferably 10-50 wt%.

[0103] When at least one of the first sheet 51 and the second sheet 52 contains tobacco, the tobacco may be supported on a sheet formed by non-tobacco fibers such as pulp fibers or a nonwoven fabric, for example. Alternatively, at least one of the first sheet 51 and the second sheet 52 may be formed by a tobacco sheet. A sheet produced from tobacco leaf, a cast sheet of tobacco leaf, or a rolled sheet of tobacco leaf, etc. may be used for the tobacco sheet. The tobacco sheet may further comprise an aerosol source. There is no particular limitation as to the type of aerosol source, and extracts from various types of natural products and / or components thereof may be selected depending on the purpose of use. The aerosol source is preferably a polyhydric alcohol, and may be, for example, glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0104] In the flavor source 50 shown in fig. 3 and fig. 4, gaps S1, S2 for the passage of the vapor or aerosol generated from the tobacco are respectively formed between the first susceptor-containing sheet 53 and the first sheet 51 and second sheet 52. This enables efficient downstream delivery of the vapor or aerosol generated from the tobacco. Furthermore, the first susceptor-containing sheet 53 comprises the susceptor material, and the tobacco can therefore be heated by induction, without a heating source coming into contact with the flavor-generating article 10 containing the flavor source 50. The vapor or aerosol can therefore be stably delivered because the gaps S1, S2 are not crushed as a result of a heater or the like contacting the flavor-generating article 10. Furthermore, at least one of the first susceptor-containing sheet 53, the first sheet 51, and the second sheet 52 may contain an aerosol source. The amount of aerosol delivered to the user can be increased in this case.

[0105] As shown in fig. 3, the first susceptor-containing sheet 53 has projections and depressions extending along a longitudinal direction d1, giving a waveform cross section. The first susceptor-containing sheet 53 may also be referred to as a ridged sheet overall.

[0106] At least one of the first sheet 51 and the second sheet 52 may be a non-tobacco sheet formed by a non-tobacco material. Specifically, in this case, at least one of the first sheet 51 and the second sheet 52 preferably comprises paper or molded pulp, for example. A lightweight, inexpensive and robust flavor source 50 can be formed by this means. At least one of the first sheet 51 and the second sheet 52 may contain tobacco. In this case, the tobacco contained in at least one of the first sheet 51 and the second sheet 52 can be heated by inductively heating the first susceptor-containing sheet 53, and the vapor or aerosol can be generated.

[0107] The first sheet 51 and the second sheet 52 may contain tobacco. By this means, the tobacco contained in the first sheet 51 and the second sheet 52 can be heated by inductively heating the first susceptor-containing sheet 53 so that vapor or aerosol can be generated, and it is therefore possible to increase the amount of flavor or aerosol. In this case, at least one of the flavor, thickness, aerosol source content and surface shape of the first sheet 51 and the second sheet 52 may be different.

[0108] Furthermore, in this case, the thickness of each of the first sheet 51 and the second sheet 52 is preferably 0.25 mm-4.0 mm. If the thickness of each of the first sheet 51 and the second sheet 52 is less than 0.25 mm, then there is a risk of a reduction in the amount of vapor or aerosol generated per unit area of the sheet. If the thickness of each of the first sheet 51 and the second sheet 52 is greater than 4.0 mm, then the flavor source 50 will be excessively large in size. In that case, it takes time to heat the first sheet 51 and the second sheet 52, and there is a risk of more time being needed until the first puff, and of the amount delivered by the first puff being inadequate. Accordingly, the vapor or aerosol can be sufficiently generated and the size of the flavor source 50 can be limited if the thickness of each of the first sheet 51 and the second sheet 52 is within the numerical value range above.

[0109] A height h1 of wave portions of the first susceptor-containing sheet 53 is preferably 0.2 mm-2.0 mm. If the height h1 (see fig. 4) of the wave portions is less than 0.2 mm, then the gaps S1, S2 between the first susceptor-containing sheet 53 and the first sheet 51 and second sheet 52 will be excessively small, so there is a risk that efficient downstream delivery of the flavor or aerosol generated from the tobacco will no longer be possible. Furthermore, in that case, there is also a risk of a reduction in heat insulation afforded by the gaps S1, S2 between the first susceptor-containing sheet 53 and the first sheet 51 and second sheet 52. If the height h1 of the wave portions is greater than 2.0 mm, then the flavor source 50 will be excessively large in size. The flavor or aerosol can therefore be efficiently delivered and the size of the flavor source 50 can be limited if the height h1 of the wave portions is within the numerical value range above.

[0110] The width of the wave portions (i.e., the length between wave peaks) of the first susceptor-containing sheet 53 is preferably 0.2 mm-2.0 mm. If this width is less than 0.2 mm, then there is a risk of an undesirable increase in suction resistance when the aerosol passes between waves before being inhaled. If this width is greater than 2.0 mm, then there is a risk of a reduction in strength of the flavor-generating article 10. The strength of the flavor-generating article 10 can be maintained while an undesirable increase in suction resistance is inhibited if the width is within the numerical value range above.

[0111] At least one of the first sheet 51 and the second sheet 52 may contain a flavoring material. In this case, the flavoring material can be supplied to the user in addition to the flavor or aerosol. There is no particular limitation as to the type of flavoring material, and, from the point of view of imparting a favorable flavoring sensation, it is possible to select at least one from among: acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru Balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedar wood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, cognac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, 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)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, genet absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, γ-heptalactone, γ-hexalactone, hexanoic acid, cis-3-hexene-1-ol, hexyl acetate, hexyl alcohol, 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-(para-hydroxyphenyl)-2-butanone, 4-hydroxyundecanoic acid sodium, immortelle absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, kola nut tincture, labdanum oil, lemon terpeneless oil, glycyrrhiza extract, linalool, linalyl acetate, lovage root oil, maltol, maple syrup, menthol, menthone, acetic acid L-menthyl, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, molasses, myristic acid, nerol, nerolidol, γ-nonalactone, nutmeg oil, δ-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaethol, propyl acetate, 3-propylidene phthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, 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-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), sugar (sucrose, fructose, etc.), cocoa powder, carob powder, coriander powder, licorice powder, orange peel powder, rose pip powder, chamomile flower powder, lemon verbena powder, peppermint powder, leaf powder, spearmint powder, tea powder, natural plant flavorings (e.g., jasmine oil, lemon oil, vetivar oil, lovage oil), and esters.

[0112] Furthermore, the first susceptor-containing sheet 53 may extend only partly in the longitudinal direction d1 or a width direction d2 of the flavor source 50. In this case, the first susceptor-containing sheet 53 may have a smaller length or width than the overall length or width of the flavor source 50. Accordingly, the flavor source 50 does not need to be provided with a first susceptor-containing sheet 53 having the same size as the overall size of the flavor source 50, so the required amount of first susceptor-containing sheet 53 can be provided for the flavor source 50 and the amount of susceptor material can be reduced.

[0113] The first sheet 51 and / or the second sheet 52 may be omitted from the flavor source 50 shown in fig. 3 and 4. For example, the flavor source 50 may consist only of the first susceptor-containing sheet 53. Furthermore, the flavor source 50 shown in fig. 3 and 4 is in the form of a sheet overall. This is not limiting, and the flavor source 50 may have any form such as block-shaped, sheet-shaped, particulate or pasty. In this case the flavor source 50 may be a porous body.

[0114] Fig. 5A is a schematic plan view of the flavor-generating article 10 according to the embodiment. Fig. 5B is a schematic side view of the flavor-generating article 10 according to the embodiment. As shown in fig. 5A and 5B, the flavor-generating article 10 comprises the flavor source 50 such as illustrated in fig. 3 and 4, and a container 20 for accommodating the flavor source 50. The container 20 comprises an air inlet 21 and an air outlet 22. The air inlet 21 is configured to communicate with a ventilation port of the flavor inhaler 100 shown in fig. 1 and 2, and to take in air from this ventilation port. The air outlet 22 communicates with the mouthpiece 130 of the flavor inhaler 100 and releases the vapor or aerosol generated by the flavor source 50 to the mouthpiece 130. The container 20 has a flavor source accommodating portion 25, and the flavor source 50 is accommodated in the flavor source accommodating portion 25.

[0115] In this embodiment, a width W1 and the length L1 of the container 20 are at least twice a maximum thickness T1 of the container 20. The container 20 according to the embodiment shown in fig. 5A and 5B has a flat shape overall. Here, the length L1 refers to the length along the longitudinal direction of the container 20. The length L1 of the container 20 may be equal to or greater than the width W1 of the container 20. In this case, the flavor-generating article 10 may have a different shape from a conventional cylindrical tobacco stick.

[0116] The container 20 of the flavor-generating article 10 may be flexible. The width W1 of the container 20 of the flavor-generating article 10 may be greater than the width of the accommodating portion of the flavor inhaler 100. In this case, the flavor-generating article 10 may be compressed in the width direction by the accommodating portion of the flavor inhaler 100 when the flavor-generating article 10 is accommodated in the accommodating portion. The air inlet 21 and the air outlet 22 of the flavor-generating article 10 may be closed off to start with, and the flavor-generating article 10 may be configured so that the air inlet 21 and the air outlet 22 are opened when the flavor-generating article 10 is accommodated in the accommodating portion and compressed in the width direction.

[0117] As shown in the drawings, the flavor-generating article 10 comprises: a first air flow path 24 extending between the air outlet 22 and the flavor source 50; and a second air flow path 23 extending between the air inlet 21 and the flavor source 50. In the embodiment depicted, the length of the first air flow path 24 between the air outlet 22 and the flavor source 50 is equal to or greater than the length of the second air flow path 23 between the air inlet 21 and the flavor source 50, and the length of the second air flow path 23 is greater than 0. In this case, leakage of vapor or aerosol generated by the flavor source 50 from the first air flow path 24 can be inhibited during heating of the flavor source 50 while a user is not smoking, as compared to when the length of the first air flow path 24 is smaller than the length of the second air flow path 23. Furthermore, the vapor or aerosol generated by the flavor source 50 can be cooled in the first air flow path 24 to a greater extent than when the length of the first air flow path 24 is smaller than the length of the second air flow path 23. The flavor source 50 comprises: an air inflow port 50a communicating with the second air flow path 23; and an air outflow port 50b communicating with the first air flow path 24. It should be noted that the first air flow path 24 and the air outlet 22 may also function as a cooling portion and a mouthpiece, respectively, in the flavor-generating article 10. In that case, the cooling portion 160 or the mouthpiece 130 can be omitted from the flavor inhaler 100 shown in fig. 2.

[0118] As shown in fig. 5A, a flow path area of the flavor source 50 is preferably greater than a flow path area of the first air flow path 24. In this case, leakage of the vapor or aerosol generated by the flavor source 50 from the first air flow path 24 can be inhibited during heating of the flavor source 50 while a user is not smoking because the flow path area of the first flow path 24 is relatively small. Furthermore, it is possible to prevent the flavor source 50 from falling out from the flavor-generating article through the first air flow path. It should be noted that the flow path area of the flavor source 50 refers to a cross-sectional area orthogonal to a straight line running the shortest distance between the place where air flows into the flavor source 50 and the place where air flows out. In the example shown in fig. 5A, the flow path area of the flavor source 50 refers to the cross-sectional area of the flavor source 50 orthogonal to the longitudinal direction. The flow path area of the first air flow path 24 refers to the cross-sectional area orthogonal to a flow direction of air through the first air flow path 24. It should be noted that the length of the flavor source 50 along the longitudinal direction (length L1 direction) may be greater than or smaller than the length along the width direction (width W1 direction).

[0119] As shown in fig. 5A, the flow path area of the flavor source 50 is preferably greater than a flow path area of the second air flow path 23. In this case, leakage of the vapor or aerosol generated by the flavor source 50 from the second air flow path 23 can be inhibited during heating of the flavor source 50 while a user is not smoking because the flow path area of the second flow path 23 is relatively small. Furthermore, it is possible to prevent the flavor source 50 from falling out from the flavor-generating article 10 through the second air flow path 23.

[0120] As shown in fig. 5A, the first air flow path 24 preferably comprises a first flow path portion 24a having a substantially constant width, and a second flow path portion 24b enabling communication between the flavor source 50 and the first flow path portion 24a, and having a decreasing width in a downstream direction. In this case, the second flow path portion 24b having a decreasing width in the downstream direction is provided between the flavor source 50 and the first flow path portion 24a, so the vapor or aerosol from the flavor source 50 can be smoothly delivered to the first flow path portion 24a. It is furthermore possible to reduce the flow path width in the downstream direction by providing the second flow path portion 24b, so the first air flow path 24 can be endowed with a small flow path width even if the flavor source 50 has a relatively large width. As a result, leakage of the vapor or aerosol generated by the flavor source 50 from the first air flow path 24 can be inhibited.

[0121] The first air flow path 24 may have a well-known filter, such as a paper filter or acetate filter, for example, provided therein, or it may be a hollow flow path. Furthermore, the first air flow path 24 may communicate with an opening for taking in external air. In order to promote cooling, the first air flow path 24 may be filled with or provided with one or more materials selected from the group consisting of polyethylene, polypropylene, polyvinyl chloride, polyethylene terephthalate, polylactic acid, cellulose acetate and aluminum foil.

[0122] The width of an upstream end of the second flow path portion 24b may be substantially equal to or smaller than the width of the flavor source 50. Furthermore, the width of a downstream end of the second flow path portion 24b may be substantially equal to the width of the first flow path portion 24a. In this case, there is essentially no difference in width between the second flow path portion 24b and the first flow path portion 24a, and pressure loss can therefore be inhibited at a boundary between the second flow path portion 24b and the first flow path portion 24a. Furthermore, when the width of the upstream end of the second flow path portion 24b is substantially equal to the width of the flavor source 50, pressure loss can be inhibited at a boundary between the flavor source 50 and the second flow path portion 24b.

[0123] As shown in fig. 5A, the second air flow path 23 preferably has an increasing width in the downstream direction. In this case, air from the air inlet 21 passes through the second air flow path 23, thereby enabling the air to diffuse in the width direction so that air can be supplied to a wider range of the flavor source 50.

[0124] The width of an upstream end of the second air flow path 23 may be substantially equal to the width of the air inlet 21. Furthermore, the width of a downstream end of the second air flow path 23 may be substantially equal to or smaller than the width of the flavor source 50. In this case, there is essentially no difference in width between the air inlet 21 and the second air flow path 23, and pressure loss can therefore be inhibited at a boundary between the air inlet 21 and the second air flow path 23. Furthermore, when the width of the downstream end of the second air flow path 23 is substantially equal to the width of the flavor source 50, pressure loss can be inhibited at a boundary between the second air flow path 23 and the flavor source 50.

[0125] Furthermore, as shown in fig. 5A, the first air flow path 24 and the second air flow path 23 are preferably positioned on substantially the same axis. In other words, the first air flow path 24 and the second air flow path 23 preferably do not deviate substantially from the same axis along the entire length thereof. In this case, curving of the air flow path which includes the second air flow path 23 and the first air flow path 24 is inhibited, which therefore makes it possible to inhibit an increase in suction resistance or pressure loss.

[0126] As shown in fig. 5B, the container 20 may comprise a first member 20a and a second member 20b. The second member 20b is directly or indirectly bonded to the first member 20a. In this case, the flavor source 50 is sandwiched between the first member 20a and the second member 20b, enabling the flavor source 50 to be easily accommodated in the container. Specifically, the first member 20a and the second member 20b face each other in such a way that the flavor source 50 is positioned therebetween. The container 20 comprises: a bonding portion 27a (the diagonal line portion in the drawings) where the first member 20a and the second member 20b are bonded; and a non-bonding portion 27b where the first member 20a and the second member 20b are not bonded. The first member 20a and the second member 20b may be bonded together by a well-known means such as adhesive, heat-sealing, or welding, for example. The bonding portion 27a is configured to be impermeable to air, etc. The non-bonding portion 27b forms a space between the first member 20a and the second member 20b. The second air flow path 23, the first air flow path 24, and the flavor source accommodating portion 25 therefore each constitute part of the space between the first member 20a and the second member 20b which is formed by the non-bonding portion 27b.

[0127] As shown in fig. 5B, thicknesses T1, T2 of the container 20 at a part where the flavor source 50, the first air flow path 24 or the second air flow path 23 is positioned may be greater than a thickness T3 of the container 20 at a part where the flavor source 50, the first air flow path 24 and the second air flow path 23 are not arranged. In this case, the thickness T3 of the container 20 at the part where the flavor source 50, the first air flow path 24 and the second air flow path 23 are not arranged can be made relatively small, allowing the overall size of the container 20 to be made compact.

[0128] As shown in fig. 5B, the container 20 comprises a bonding face 27c where the first member 20a and the second member 20b are bonded. The first member 20a or the second member 20b at the part where the flavor source 50, the first air flow path 24 or the second air flow path 23 is positioned (i.e., the non-bonding portion 27b) may protrude on the first member 20a side or the second member 20b side of the bonding face 27c. In this case, the first member 20a or the second member 20b may have a recess with respect to the bonding face 27c, and this recess may function as a space in which the flavor source 50 is arranged (flavor source accommodating portion 25) or as an air flow path. In the example shown in fig. 5B, both the first member 20a and the second member 20b respectively protrude on the first member 20a side and the second member 20b side with respect to the bonding face 27c. In the example depicted, the height of the first air flow path 24, second air flow path 23 or flavor source 50 protruding on the first member 20a side is the same as the height of the first air flow path 24, second air flow path 23 or flavor source 50 protruding on the second member 20b side. That is to say, the first member 20a and the second member 20b are symmetrical with respect to the bonding face 27c. However, the height of the first air flow path 24, second air flow path 23 or flavor source 50 protruding on the first member 20a side may be lower than or higher than the height of the first air flow path 24, second air flow path 23 or flavor source 50 protruding on the second member 20b side.

[0129] As shown in fig. 5A, the container 20 comprises: a first end portion 30a and a second end portion 30b facing each other in a first direction; and a third end portion 30c and a fourth end portion 30d facing each other in a second direction orthogonal to the first direction. At least one end portion of the first member 20a and at least one end portion of the second member 20b are bonded together at the first end portion 30a, thereby forming a first flange portion 31a. In this embodiment, the first direction corresponds to the longitudinal direction, and the second direction corresponds to a direction orthogonal to the longitudinal direction. This is not limiting, however, and the first direction may be any direction.

[0130] As described above, the width W1 and the length L1 of the container 20 are at least twice the maximum thickness T1 of the container 20 as in this embodiment, so the flavor-generating article 10 may have an overall shape which is nearly flat. Even if the flavor-generating article 10 has a special shape, the user can thus grip the first flange portion 31a, and the flavor-generating article 10 can therefore be easily handled. The user can handle the flavor-generating article 10 more safely if parts of the flavor-generating article 10 are at a high temperature, especially when removing a spent flavor-generating article 10 from the flavor inhaler 100, or similar. Furthermore, when the flavor-generating article 10 is arranged within a recess of the flavor inhaler 100, the first flange portion 31a can contact a wall portion defining the recess in the flavor inhaler 100. At this time, the first flange portion 31a bends and the flavor-generating article 10 is urged by the wall portion, allowing the flavor-generating article 10 to be positioned. It should be noted that the first member 20a and the second member 20b may be integrally formed at one end thereof. That is to say, a part corresponding to the first member 20a and a part corresponding to the second member 20b, which faces the part corresponding to the first member 20a, may be formed by folding a single member, for example.

[0131] Furthermore, as shown in fig. 5A, at least one end portion of the first member 20a and at least one end portion of the second member 20b may be bonded together at the second end portion 30b, thereby forming a second flange portion 31b. In this case, the user can grip the second flange portion 31b, and the flavor-generating article 10 can be handled even more easily.

[0132] As shown in fig. 5A, at least one end portion of the first member 20a and at least one end portion of the second member 20b may be bonded together at the third and 30c, thereby forming a third flange portion 31c. In this case, the user can grip the third flange portion 31c, and the flavor-generating article 10 can be handled even more easily.

[0133] As shown in fig. 5A, at least one end portion of the first member 20a and at least one end portion of the second member 20b are bonded together at the fourth end portion 30d, thereby forming a fourth flange portion 31d. In this case, the user can grip the fourth flange portion 31d, and the flavor-generating article can be handled even more easily.

[0134] The first flange portion 31a preferably protrudes in a direction away from the flavor source 50. More specifically, as shown in fig. 5A, the first flange portion 31a preferably protrudes along the longitudinal direction away from the flavor source 50. In this case, the user can easily grip the first flange portion 31a because the first flange portion 31a protrudes outwardly from the flavor-generating article 10. Similarly, at least one of the second flange portion 31b, the third flange portion 31c, and the fourth flange portion 31d preferably protrudes in a direction away from the flavor source 50.

[0135] The first flange portion 31a preferably extends over the entire length of the container 20 in a second direction (the width direction orthogonal to the longitudinal direction in this embodiment). In this case, a larger range of the first flange portion 31a can be gripped by the user, and the flavor-generating article 10 can therefore be handled even more easily. However, in this case it may be more difficult to form the air outlet 22 at the first end portion 30a, as in this embodiment, so the air outlet 22 is preferably formed on a part other than the first end portion 30a. Similarly, the second flange portion 31b preferably extends over the entire length of the container 20 in the second direction. In this case, it may be more difficult to form the air inlet 21 at the second end portion 30b, as in this embodiment, so the air inlet 21 is preferably formed on a part other than the second end portion 30b. At least one of the third flange portion 31c and the fourth flange portion 31d preferably extends over the entire length of the container 20 in the first direction (the longitudinal direction in this embodiment).

[0136] A ratio of the length of the bonding portion 27a of the first member 20a and the second member 20b in the first direction, and the length of the container 20 in the first direction, excluding the bonding portion 27a, is preferably 0.1-0.3. It should be noted that the "first direction" as referred to here may be any direction in which the bonding portion 27a (flange portion) extends. That is to say, the ratio of the length of the bonding portion 27a in any direction and the length of the container 20 excluding the bonding portion 27a (i.e., the non-bonding portion 27b) in that direction is preferably 0.1-0.3. When this ratio is less than 0.1, the bonding portion 27a has a small length relative to the length of the container 20 overall, and it is difficult for the user to grip the bonding portion 27a. Meanwhile, when this ratio is greater than 0.3, the bonding portion 27a has a large length relative to the length of the container 20 overall, increasing the size of the container 20 overall. The case described above therefore allows the user to grip the bonding portion 27a easily while also inhibiting an increase in the size of the container 20 overall.

[0137] The first member 20a and / or the second member 20b preferably has a recessed shape. In this case, the flavor source 50 can be arranged in the recessed part of the first member 20a and / or the second member 20b, and the flavor source 50 can therefore be easily positioned in relation to the container 20. As shown in fig. 5B, a portion of each of the first member 20a and the second member 20b is formed with a recessed shape in this embodiment, and the first member 20a and the second member 20b define the flavor source accommodating portion 25. For example, a container 20 comprising a recessed member and a flat member can be formed by forming either one of the first member 20a and the second member 20b with a recessed shape and forming the other with a flat shape.

[0138] The first member 20a and the second member 20b may be formed by different materials. In this case, a suitable material can be adopted for each of the first member 20a and the second member 20b, and a degree of freedom can be provided in the design of the container 20 of the flavor-generating article 10.

[0139] Furthermore, the container 20 may be formed by paper. Specifically, the first member 20a and the second member 20b may be formed by paper. This enables the container 20 to be easily and inexpensively produced. More specifically, the container 20 may be formed by molded pulp. The container 20 may be formed by an air-impermeable material. Here, an air-impermeable material means a material having air permeability of 0 CU when measured in accordance with ISO 2965-1997. Specifically, the container 20 may be formed by air-impermeable paper. More specifically, the first member 20a and the second member 20b may be formed by air-impermeable paper. In this case, it is possible to inhibit leakage of the vapor or aerosol generated by the flavor source 50 from unintended parts of the container 20.

[0140] The container 20 may have a water-resistant coating on an inner face and / or outer face thereof. Specifically, the first member 20a and / or the second member 20b may have a water-resistant coating on an inner face and / or outer face thereof. In this case, it is possible to inhibit moisture ingress to the flavor source 50 inside the container 20.

[0141] The air inlet 21 and the air outlet 22 may be defined by the first member 20a and the second member 20b. In this case, the air inlet 21 and the air outlet 22 can be formed by parts which are not bonded (the non-bonding portion 27b) when the first member 20a and the second member 20b are bonded together. This is not limiting, and the air inlet 21 or the air outlet 22 may be formed by forming a through-hole in the first member 20a or the second member 20b.

[0142] The flavor-generating article 10 shown in fig. 5A comprises a single air outlet 22 and a single air flow path 24. However, the flavor-generating article 10 may comprise: a plurality of air outlets 22, and a plurality of first air flow paths 24 between the plurality of air outlets 22 and the flavor source 50. In this case, the contact area of the vapor or aerosol generated by the flavor source 50 with the wall surface of the container 20 which defines the plurality of first air flow paths 24 can be increased, and the vapor or aerosol can therefore be cooled more efficiently.

[0143] In the flavor-generating article 10 shown in fig. 5B, the first member 20a and the second member 20b are directly bonded at the bonding face 27c. However, the first member 20a and the second member 20b may be bonded together by way of a spacer. In this case, the container 20 may have a substantially uniform thickness overall. Specifically, a container 20 with a substantially uniform thickness overall is obtained by preparing a first member 20a and second member 20b which are flat overall, and placing a spacer corresponding to the thickness of the flavor source accommodating portion 25, the second air flow path 23 and the first air flow path 24 between the first member 20a and the second member 20b at the bonding portion 27a. The flavor-generating article 10 can be easily handled by this means.

[0144] The flavor source 50 may be bonded to the container 20. In this case, the flavor source 50 can be easily positioned in and fixed to the container 20. Furthermore, when the flavor source 50 is pasty, the container 20 may be coated with the flavor source 50.

[0145] The first member 20a and / or the second member 20b may have a recess pre-defining the first air flow path 24 and / or the second air flow path 23, before the members are bonded together. The recess is preformed in this case, so there is no need to form the first air flow path 24 or the second air flow path 23 at the time of bonding the first member 20a and the second member 20b. The first air flow path 24 or the second air flow path 23 can therefore be formed more accurately than when the first air flow path 24 or the second air flow path 23 is formed at the time of bonding the first member 20a and the second member 20b.

[0146] A method for producing the flavor-generating article 10 shown in fig. 5A and fig. 5B will be described. As described above, the flavor-generating article 10 comprises: the flavor source 50; the first end portion 30a and the second end portion 30b facing each other in the first direction; the third end portion 30c and the fourth end portion 30d facing each other in the second direction orthogonal to the first direction; and the container 20 for accommodating the flavor source 50, the width and length of the container 20 being at least twice the maximum thickness of the container 20. This production method comprises first of all arranging the flavor source 50 on the first member 20a. The production method then comprises arranging the second member so that the flavor source 50 is positioned between the first member 20a and the second member 20b, and bonding at least one end portion of the first member 20a and at least one end portion of the second member 20b together at the first end portion 30a. In this case, the first flange portion 31a that can be gripped by the user can be formed at the first end portion 30a of the container 20. A flavor-generating article 10 that is easily handled can be produced by this means. At least one end portion of the first member 20a and at least one end portion of the second member 20b may likewise be bonded together at at least one of the second end portion 30b, the third end portion 30c, and the fourth end portion 30d.

[0147] A portion of the bonding portion 27a may be cut away after the first member 20a and the second member 20b have been bonded. The container 20 can be formed into the desired shape by this means.

[0148] Another form of the flavor-generating article 10 will be described. Fig. 6A is a schematic oblique view of a flavor-generating article 10 according to another embodiment. Fig. 6B is a schematic plan view of the flavor-generating article 10 according to the other embodiment. In the flavor-generating article 10 shown in fig. 6A and 6B, the first flange portion 31a is formed at the first end portion 30a, the second end portion 30b is formed at the second end portion 30b, the air inlet 21 is formed at the third end portion 30c, and the air outlet 22 is formed at the fourth end portion 30d.

[0149] As shown in the drawings, there is essentially no second air flow path 23 formed between the air inlet 21 and the flavor source 50. Meanwhile, a first air flow path 24 having substantially the same cross-sectional shape as the cross-sectional shape of the flavor source 50 is provided between the air outlet 22 and the flavor source 50. Furthermore, in the embodiment depicted, the air inlet 21 and the air outlet 22 are formed across substantially the whole of the third end portion 30c and the fourth end portion 30d, without flange portions being formed at either of those end portions. That is to say, the flavor-generating article 10 shown in fig. 5A and 5B is sealed on four sides, whereas the flavor-generating article 10 shown in fig. 6A and 6B is sealed on two sides.

[0150] Furthermore, in the flavor-generating article 10 shown in fig. 6A and 6B, the thickness of the part of the container 20 corresponding to the flavor source accommodating portion 25 is formed to be essentially the same as the thickness of the part corresponding to the first air flow path 24. That is to say, the thickness of the non-bonding portion 27b is formed to be substantially uniform overall. In contrast to this, the thickness of the bonding portion 27a including the first flange portion 31a and the second flange portion 31b is smaller than the thickness of the non-joining portion 27b.

[0151] Fig. 7 is a schematic plan view of a flavor-generating article 10 according to another embodiment. The second air flow path 23 of the flavor-generating article 10 shown in fig. 7 has a different length from that of the flavor-generating article 10 shown in fig. 5A and 5B. That is to say, in the flavor-generating article 10 shown in fig. 7, the length of the first air flow path 24 between the air outlet 22 and the flavor source 50 is smaller than the length of the second air flow path 23 between the air inlet 21 and the flavor source 50. In this case, leakage of vapor or aerosol generated by the flavor source from the second air flow path 23 can be inhibited during heating of the flavor source 50 while a user is not smoking, as compared to when the length of the first air flow path 24 is greater than the length of the second air flow path 23.

[0152] In the flavor-generating article 10 shown in fig. 7, the second air flow path 23 preferably comprises a third flow path portion 23a having a substantially constant width, and a fourth flow path portion 23b enabling communication between the air inflow port 50a of the flavor source 50 and the third flow path portion 23a, and having a decreasing width in the upstream direction. In this case, the fourth flow path portion 23b having a decreasing width in the upstream direction is provided between the flavor source 50 and the third flow path portion 23a, so the second air flow path 23 can be endowed with a small flow path width even if the flavor source 50 has a relatively large width. As a result, leakage of the vapor or aerosol generated by the flavor source 50 from the second air flow path 23 can be inhibited. In the example depicted, the second air flow path 23 extends along the longitudinal direction, and the first air flow path 24 and the second air flow path 23 are positioned on substantially the same axis. However, the second air flow path 23 may employ any flow path shape that is longer than the first air flow path 24.

[0153] Fig. 8 is a schematic plan view of a flavor-generating article 10 according to another embodiment. The shape of the second air flow path 23 and the position of the air inlet 21, etc. of the flavor-generating article 10 shown in fig. 8 differ from those of the flavor-generating article 10 shown in fig. 7. Specifically, in the flavor-generating article 10 shown in fig. 8, the air outlet 22 is provided at the first end portion 30a, and the air inlet 21 is provided on the first end portion 30a side of the air inflow port 50a of the flavor source 50. In this case, air that has flowed in from the air inlet 21 of the container 20 flows toward the second end portion 30b and flows into the air inflow port 50a of the flavor source 50, after which the air flows to the air outlet 22 provided at the first end portion 30a. That is to say, the air that has flowed in from the air inlet 21 flows from the first end portion 30a side toward the second end portion 30b, then once again flows toward the first end portion 30a, so the flavor-generating article 10 has what is known as a counterflow air flow path. In this case, leakage of the vapor or aerosol generated by the flavor source 50 from the second air flow path 23 and the air inlet 21 can therefore be further inhibited.

[0154] As shown in the drawing, the container 20 may comprise two air inlets 21, and two second air flow paths 23 between the two air inlets 21 and the flavor source 50. In this case, even if either one of the air inlets 21 or the second air flow paths 23 becomes blocked, air can still be supplied to the flavor source 50 from the other air inlet 21 or second air flow path 23.

[0155] Furthermore, as shown in the drawing, the first air flow path 24 and the second air flow path 23 preferably overlap in the first direction (the longitudinal direction in the example depicted) linking the first end portion 30a and the second end portion 30b. In other words, the first air flow path 24 and the second air flow path 23 are preferably positioned overlapping in the first direction. The length of the container 20 may increase in the first direction if the first air flow path 24 and the second air flow path 23 do not overlap in the first direction, as with the flavor-generating article 10 shown in fig. 7. In the flavor-generating article 10 shown in fig. 8, the length of the container 20 in the first direction can therefore be reduced while ensuring the lengths of the first air flow path 24 and the second air flow path 23, as compared to a case in which the first air flow path 24 and the second air flow path 23 do not overlap in the first direction.

[0156] Furthermore, when the first air flow path 24 and the second air flow path 23 overlap in the first direction as shown in the drawing, there is preferably no shortcut between the first air flow path 24 and the second air flow path 23. The container 20 and the flavor source 50 are therefore preferably configured to define the first air flow path 24 and the second air flow path 23 in such a way that there is no direct communication between the first air flow path 24 and the second air flow path 23. In other words, the container 20 and the flavor source 50 preferably form a hermetic seal between the first air flow path 24 and the second air flow path 23 so that there is no direct communication between the first air flow path 24 and the second air flow path 23. In this case, air flowing in from the air inlet 21 and passing through the second air flow path 23 can be inhibited from reaching the air outlet 22 by passing through the first air flow path 24 without having passed through the flavor source 50. As a result, the vapor or aerosol generated by the flavor source 50 can be delivered to the air outlet 22 more reliably.

[0157] The flavor source 50 is preferably sealed by the container 20, except at the parts communicating with the first air flow path 24 and the second air flow path 23. Specifically, the flavor source 50 may be sealed by the container 20 so that air does not flow in or out from parts other than the air inflow port 50a and the air outflow port 50b of the flavor source 50. In this case, the vapor or aerosol generated by the flavor source 50 can be inhibited from leaking from parts of the flavor source 50 other than the parts communicating with the first air flow path 24 and the second air flow path 23. This is not limiting, and the parts of the flavor source 50 other than the air inflow port 50a and the air outflow port 50b may be hermetically sealed by a member other than the container 20.

[0158] A portion of the second air flow path 23 may be positioned to the side of the flavor source 50, as shown in fig. 8. In other words, a portion of the second air flow path 23 may be adjacent to the flavor source 50 in the width direction. In this case, a seal is preferably formed by the container 20 between the second air flow path 23 and the flavor source 50. The length of the second air flow path 23 can be ensured as a result, because a portion of the second air flow path 23 passes to the side of the flavor source 50 and then leads into the flavor source 50.

[0159] The first air flow path 24 and / or the second air flow path 23 may be at least partially defined by the container 20 and the flavor source 50. In the example shown in fig. 8, a portion of the second flow path 23 is defined by the container 20 and the flavor source 50. In this case, the flavor source 50 is used in order to define part of the first air flow path 24 and / or the second air flow path 23, so it is possible to reduce the amount of material used for the container 20, as compared to when the first air flow path 24 and / or the second air flow path 23 is defined solely by the container 20.

[0160] Fig. 9 is a schematic plan view of a flavor-generating article 10 according to another embodiment. The shape of the second air flow path 23 and the position of the air inlet 21, etc. of the flavor-generating article 10 shown in fig. 9 differ from those of the flavor-generating article 10 shown in fig. 7. Specifically, in the flavor-generating article 10 shown in fig. 8, the air outlet 22 is provided at the first end portion 30a, and the air inlet 21 is provided on the first end portion 30a side of the air inflow port 50a of the flavor source 50. In addition, the second air flow path 23 communicates with the air inflow port 50a after passing over a surface of the flavor source 50 outside the air inflow port 50a and the air outflow port 50b. In this case, an air layer is formed on the surface of the flavor source 50, and it is therefore possible to inhibit transfer of heat of the flavor source 50 to outside of the container 20.

[0161] Specifically, the second air flow path 23 preferably communicates with the air inflow port 50a after passing over the main face 54 (see fig. 3) of the flavor source 50. In this case, an air layer is formed on the main face 54 of the flavor source 50, and it is therefore possible to ensure a wide area of the air layer, and to further inhibit transfer of heat of the flavor source 50 to outside of the container 20. In the example depicted, the second air flow path 23 surrounds the flavor source 50 in a substantially helical shape, and communicates with the air inflow port 50a of the flavor source 50. This is not limiting, and the second air flow path 23 may pass over the main face 54 on only one side of the flavor source 50.

[0162] Embodiments of the present invention were described above, but the present invention is not limited to those embodiments, and various modifications are possible within the scope of the technical concept disclosed in the claims, specification and drawings. Moreover, any shape or material not directly stated in the specification or drawings is also within the scope of the technical concept of the invention of this application, provided that it exhibits the action and effect of the invention of this application. For example, the abovementioned second air flow path 23 may also be provided with an air-permeable member such as a filter capable of filtering the aerosol.

[0163] A number of aspects disclosed in the present description are given below. (1) A flavor-generating article comprising: a flavor source, and a container for accommodating the flavor source, wherein the container comprises an air inlet and an air outlet, the width and length of the container are at least twice the maximum thickness of the container, the length of a first air flow path between the air outlet and the flavor source is equal to or greater than the length of a second air flow path between the air inlet and the flavor source, and the length of the second air flow path is greater than 0. (2) The flavor-generating article as disclosed in (1), wherein a flow path area of the flavor source is greater than a flow path area of the first air flow path. (3) The flavor-generating article as disclosed in (1) or (2), wherein a flow path area of the flavor source is greater than a flow path area of the second air flow path. (4) The flavor-generating article as disclosed in any of (1) to (3), wherein the first air flow path comprises a first flow path portion having a substantially constant width, and a second flow path portion enabling communication between the flavor source and the first flow path portion, and having a decreasing width in a downstream direction. (5) The flavor-generating article as disclosed in (4), wherein the width of an upstream end of the second flow path portion is substantially equal to or smaller than the width of the flavor source, and the width of a downstream end of the second flow path portion is substantially equal to the width of the first flow path portion. (6) The flavor-generating article as disclosed in any of (1) to (5), wherein the second air flow path has an increasing width in the downstream direction. (7) The flavor-generating article as disclosed in (6), wherein the width of an upstream end of the second air flow path is substantially equal to the width of the air inlet, and the width of a downstream end of the second air flow path is substantially equal to or smaller than the width of the flavor source. (8) The flavor-generating article as disclosed in any of (1) to (7), wherein the first air flow path and the second air flow path are positioned on substantially the same axis. (9) The flavor-generating article as disclosed in any of (1) to (8), wherein the flavor source is block-shaped, sheet-shaped, particulate, or pasty. (10) The flavor-generating article as disclosed in any of (1) to (9), comprising: a plurality of air outlets, and a plurality of first air flow paths between the plurality of air outlets and the flavor source. (11) The flavor-generating article as disclosed in any of (1) to (10), wherein the thickness of the container at a part where the flavor source, the first air flow path or the second air flow path is positioned is greater than the thickness of the container at a part where the flavor source, the first air flow path and the second air flow path are not arranged. (12) The flavor-generating article as disclosed in (11), wherein the container comprises a first member, and a second member directly or indirectly bonded to the first member. (13) The flavor-generating article as disclosed in (12), wherein the container comprises a bonding face where the first member and the second member are bonded, and the first member or the second member at the part where the flavor source, the first air flow path or the second air flow path is positioned protrudes on the first member side or the second member side of the bonding face. (14) The flavor-generating article as disclosed in (12), wherein the first member and the second member are bonded together by way of a spacer, and the container has a substantially uniform thickness overall. (15) The flavor-generating article as disclosed in any of (1) to (14), wherein the length of the container is equal to or greater than the width of the container. (16) A flavor-generating article comprising: a flavor source, and a container for accommodating the flavor source, wherein the width and length of the container are at least twice the maximum thickness of the container, the container comprises: a first member; a second member bonded to the first member; a first end portion and a second end portion facing each other in a first direction; and a third end portion and a fourth end portion facing each other in a second direction orthogonal to the first direction, the first member and the second member face each other in such a way that the flavor source is positioned therebetween, and at least one end portion of the first member and at least one end portion of the second member are bonded together at the first end portion, thereby forming a first flange portion. (17) The flavor-generating article as disclosed in (16), wherein at least one end portion of the first member and at least one end portion of the second member are bonded together at the second end portion, thereby forming a second flange portion. (18) The flavor-generating article as disclosed in (16) or (17), wherein at least one end portion of the first member and at least one end portion of the second member are bonded together at the third end portion, thereby forming a third flange portion. (19) The flavor-generating article as disclosed in any of (16) to (18), wherein at least one end portion of the first member and at least one end portion of the second member are bonded together at the fourth end portion, thereby forming a fourth flange portion. (20) The flavor-generating article as disclosed in any of (16) to (19), wherein the first flange portion protrudes in a direction away from the flavor source. (21) The flavor-generating article as disclosed in any of (16) to (20), wherein the first flange portion extends over the entire length of the container in the second direction. (22) The flavor-generating article as disclosed in any of (16) to (21), wherein a ratio of the length of a bonding portion of the first member and the second member in the first direction, and the length of the container in the first direction, excluding the bonding portion, is 0.1-0.3. (23) The flavor-generating article as disclosed in any of (16) to (22), wherein the first member and / or the second member has a recessed shape. (24) The flavor-generating article as disclosed in any of (16) to (23), wherein the first member and the second member are formed by different materials. (25) The flavor-generating article as disclosed in any of (16) to (24), wherein the first member and the second member are formed by paper. (26) The flavor-generating article as disclosed in (25), wherein the first member and the second member are formed by air-impermeable paper. (27) The flavor-generating article as disclosed in any of (16) to (26), wherein the first member and / or the second member has a water-resistant coating on an inner face and / or outer face thereof. (28) The flavor-generating article as disclosed in any of (16) to (27), wherein the flavor source is block-shaped, sheet-shaped, particulate, or pasty. (29) The flavor-generating article as disclosed in any of (16) to (28), comprising a susceptor accommodated in the container. (30) The flavor-generating article as disclosed in any of (16) to (29), wherein the container has an air inlet and an air outlet, the air inlet and the air outlet being defined by the first member and the second member. (31) A method for producing a flavor-generating article comprising: a flavor source; a first end portion and a second end portion facing each other in a first direction; a third end portion and a fourth end portion facing each other in a second direction orthogonal to the first direction; and a container for accommodating the flavor source, the width and length of the container being at least twice the maximum thickness of the container, wherein the production method comprises arranging the flavor source on the first member, arranging the second member so that the flavor source is positioned between the first member and the second member, and bonding at least one end portion of the first member and at least one end portion of the second member together at the first end portion. (32) A flavor-generating article comprising: a flavor source, and a container for accommodating the flavor source, wherein the container comprises an air inlet and an air outlet, the width and length of the container are at least twice the maximum thickness of the container, and the length of a first air flow path between the air outlet and the flavor source is smaller than the length of a second air flow path between the air inlet and the flavor source. (33) The flavor-generating article as disclosed in (32), wherein the flavor source comprises an air inflow port and an air outflow port, and the second air flow path communicates with the air inflow port after passing over a surface of the flavor source outside the air inflow port and the air outflow port. (34) The flavor-generating article as disclosed in (33), wherein the flavor source has a main face, and the second air flow path communicates with the air inflow port after passing over the main face of the flavor source. (35) The flavor-generating article as disclosed in any of (32) to (34), wherein the container comprises a first end portion and a second end portion opposite the first end portion, the air outlet is provided at the first end portion, and the air inlet is provided on the first end portion side of the air inflow port of the flavor source. (36) The flavor-generating article as disclosed in any of (32) to (35), wherein the container comprises two air inlets, and two second air flow paths between the two air inlets and the flavor source. (37) The flavor-generating article as disclosed in any of (32) to (36), wherein the container comprises a first end portion and a second end portion opposite the first end portion, and the first air flow path and the second air flow path overlap in the first direction linking the first end portion and the second end portion. (38) The flavor-generating article as disclosed in any of (32) to (37), wherein the container and the flavor source are configured to define the first air flow path and the second air flow path in such a way that there is no direct communication between the first air flow path and the second air flow path. (39) The flavor-generating article as disclosed in any of (32) to (38), wherein the flavor source is sealed by the container, except at the parts communicating with the first air flow path and the second air flow path. (40) The flavor-generating article as disclosed in any of (32) to (39), wherein a portion of the second air flow path is positioned to the side of the flavor source, and a seal is formed by the container between the second air flow path and the flavor source. (41) The flavor-generating article as disclosed in any of (32) to (40), wherein the flavor source is bonded to the container. (42) The flavor-generating article as disclosed in any of (32) to (41), wherein the container comprises a first member and a second member bonded to the first member, and the first member and / or the second member has a recess pre-defining the first air flow path and / or the second air flow path, before the members are bonded together. (43) The flavor-generating article as disclosed in any of (32) to (42), wherein the first air flow path and / or the second air flow path is at least partially defined by the container and the flavor source. REFERENCE SIGNS LIST

[0164] 10 Flavor-generating article 20 Container 20a First member 20b Second member 21 Air inlet 22 Air outlet 23 Second air flow path 24 First air flow path 24a First flow path portion 24b Second flow path portion 27a Bonding portion 27c Bonding face 30a First end portion 30b Second end portion 30c Third end portion 30d Fourth end portion 31a First flange portion 31b Second flange portion 31c Third flange portion 31d Fourth flange portion 50 Flavor source 50a Air inflow port 50b Air outflow port 54 Main face T1 Maximum thickness T2, T3 Thickness W1 Width d1 Longitudinal direction d2 Width direction

Claims

1. A flavor-generating article comprising: a flavor source, and a container for accommodating the flavor source, wherein the width and length of the container are at least twice the maximum thickness of the container, the container comprises: a first member; a second member bonded to the first member; a first end portion and a second end portion facing each other in a first direction; and a third end portion and a fourth end portion facing each other in a second direction orthogonal to the first direction, the first member and the second member face each other in such a way that the flavor source is positioned therebetween, and at least one end portion of the first member and at least one end portion of the second member are bonded together at the first end portion, thereby forming a first flange portion.

2. The flavor-generating article as claimed in claim 1, wherein at least one end portion of the first member and at least one end portion of the second member are bonded together at the second end portion, thereby forming a second flange portion.

3. The flavor-generating article as claimed in claim 1 or 2, wherein at least one end portion of the first member and at least one end portion of the second member are bonded together at the third end portion, thereby forming a third flange portion.

4. The flavor-generating article as claimed in any one of claims 1 to 3, wherein at least one end portion of the first member and at least one end portion of the second member are bonded together at the fourth end portion, thereby forming a fourth flange portion.

5. The flavor-generating article as claimed in any one of claims 1 to 4, wherein the first flange portion protrudes in a direction away from the flavor source.

6. The flavor-generating article as claimed in any one of claims 1 to 5, wherein the first flange portion extends over the entire length of the container in the second direction.

7. The flavor-generating article as claimed in any one of claims 1 to 6, wherein a ratio of the length of a bonding portion of the first member and the second member in the first direction, and the length of the container in the first direction, excluding the bonding portion, is 0.1-0.3.

8. The flavor-generating article as claimed in any one of claims 1 to 7, wherein the first member and the second member are formed by different materials.

9. The flavor-generating article as claimed in any one of claims 1 to 8, wherein the first member and the second member are formed by paper.

10. The flavor-generating article as claimed in claim 9, wherein the first member and the second member are formed by air-impermeable paper.

11. The flavor-generating article as claimed in any one of claims 1 to 10, wherein the first member and / or the second member has a water-resistant coating on an inner face and / or outer face thereof.

12. The flavor-generating article as claimed in any one of claims 1 to 11, wherein the flavor source is block-shaped, sheet-shaped, particulate, or pasty.

13. The flavor-generating article as claimed in any one of claims 1 to 12, comprising a susceptor accommodated in the container.

14. The flavor-generating article as claimed in any one of claims 1 to 13, wherein the container has an air inlet and an air outlet, the air inlet and the air outlet being defined by the first member and the second member.

15. A method for producing a flavor-generating article comprising: a flavor source; a first end portion and a second end portion facing each other in a first direction; a third end portion and a fourth end portion facing each other in a second direction orthogonal to the first direction; and a container for accommodating the flavor source, the width and length of the container being at least twice the maximum thickness of the container, wherein the method for producing a flavor-generating article comprises arranging the flavor source on the first member, arranging the second member so that the flavor source is positioned between the first member and the second member, and bonding at least one end portion of the first member and at least one end portion of the second member together at the first end portion.

Images