Perfume composition

Abstract

To provide a perfume composition which improves the delivery of perfume.SOLUTION: There is provided a perfume composition which comprises a monoterpene-based compound 1 represented by the formula (1) and a monoterpene-based compound 2 represented by the formula (2), wherein the compound 1 is a perfume. ((Rf1 and Rs1 are a substituent independently selected from the group consisting of a hydroxyl group, an ester group and a carbonyl group, both of which are substituents different from each other, Rf2 and Rs2 are the same substituent, Rf3 and Rs3 are the same substituent, Rf4 and Rs4 are the same substituent, Rf5 and Rs5 are the same substituent.)SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fragrance composition, and more particularly to a fragrance composition comprising a set of monoterpene compounds having similar skeletons. [Background technology]

[0002] Menthol is widely used in smoking articles to add flavor or to lighten the taste. Usually, menthol is enclosed in a capsule, which is further placed in a filter. Patent Document 1 discloses the combined use of a crystallization inhibitor and a solvent such as a medium-chain fat in order to increase the menthol content in the capsule. Patent Document 2 discloses a capsule containing a lipid compound such as a medium-chain triglyceride in order to reduce the concentration of smoke components in mainstream smoke. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2020-188805 A [Patent Document 2] Special Publication No. 2018-523476 Summary of the Invention [Problem to be solved by the invention]

[0004] The inventors found that the capsules disclosed in the above-mentioned patent documents have room for improvement in terms of flavor delivery. Furthermore, the inventors found that the reason why sufficient flavor delivery is not achieved is that the flavor is crystallized by medium-chain fats or medium-chain triglycerides (hereinafter, also collectively referred to as "MCTs"), and that the MCTs remaining in the filter after the capsules are crushed trap the flavor. In view of the above circumstances, the present invention aims to provide a flavor composition that improves flavor delivery. [Means for solving the problem]

[0005] The inventors have found that the above-mentioned problems can be solved by a fragrance composition containing a set of monoterpene compounds having similar skeletons. That is, the above-mentioned problems are solved by the following present invention. Aspect 1 The present invention includes a monoterpene compound 1 represented by formula (1) and a monoterpene compound 2 represented by formula (2) described below, The fragrance composition, wherein the compound 1 is a fragrance. Aspect 2 The fragrance composition according to aspect 1, wherein the compound 2 is a solvent, and the composition contains the solvent in an amount of 10% by weight or more. Aspect 3 3. The fragrance composition according to aspect 1 or 2, wherein the compound 1 is contained in the composition in an amount of 30 to 70% by weight. Aspect 4 A fragrance composition according to any one of Aspects 1 to 3, wherein the composition contains 23% by weight or more of Compound 2. Aspect 5 The compound 1 is a monoterpene alcohol, The compound 2 is a monoterpene ester or a monoterpene ketone. A fragrance composition according to any one of aspects 1 to 4. Aspect 6 The compound 1 is menthol, The compound 2 is menthone or menthyl ester. A fragrance composition according to any one of aspects 1 to 5. Aspect 7 A capsule encapsulating the flavor composition according to any one of aspects 1 to 6. Aspect 8 A flavor inhalation article comprising the flavor composition according to any one of aspects 1 to 6. Aspect 9 A flavor inhalation article comprising the capsule according to embodiment 7. Aspect 10 A flavor inhalation article comprising at least a tobacco segment and a filter segment, the tobacco segment comprises compound 1 according to embodiment 1, 5, or 6; A flavor inhalation article, wherein the filter segment contains compound 2 according to embodiment 1, 5, or 6. Aspect 11 The flavor inhalation article according to any one of aspects 8 to 10, which is of a non-combustion and heating type or a non-combustion and non-heating type. Effect of the Invention

[0006] The present invention allows for improved perfume delivery. [Brief description of the drawings]

[0007] [Figure 1] Graph showing the amount of menthol per puff in Examples and Comparative Examples [Diagram 2] Graph showing the amount of menthol relative to the amount of smoke per puff in Examples and Comparative Examples [Diagram 3] Schematic cross-sectional view showing an example of a non-combustion heating type flavor inhalation article. [Figure 4] A schematic cross-sectional view showing an example of a non-combustion heating type flavor inhalation system. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will be described in detail below. In the present invention, "X to Y" includes the extreme values ​​X and Y.

[0009] 1.Fragrance composition The flavor composition is a composition containing a flavor used in a flavor inhalation article. (1) A set of monoterpene compounds with similar skeletons The fragrance composition includes a set of monoterpene compounds having similar skeletons. A set of monoterpene compounds having similar skeletons is a combination of compounds having the same monoterpene skeleton, in which one of the substituents bonded to the skeleton is different from each other, but the other substituents are the same. A monoterpene skeleton refers to a skeleton having two isoprene units. Specifically, the set of monoterpene compounds is a combination of monoterpene compound 1 (hereinafter also referred to as "compound 1") represented by formula (1) and monoterpene compound 2 (hereinafter also referred to as "compound 2") represented by formula (2).

[0010] [ka]

[0011] In formula (1), Rf2 to Rf6 are independently a substituent selected from the group consisting of a hydrogen atom; a linear, branched, or cyclic alkyl or alkenyl group having 1 to 5 carbon atoms; a hydroxyl group; a carbonyl group; and an ester group, and two or more of them may be bonded to form a crosslinking group.

[0012] In formula (2), Rs2 to Rs6 each independently represent a hydrogen atom; a linear, branched, or cyclic alkyl or alkenyl group having 1 to 5 carbon atoms; a hydroxyl group; or a carbonyl group. and an ester group, two or more of which may be linked to form a crosslinking group.

[0013] Rf1 and Rs1 are each independently a substituent selected from the group consisting of a hydroxyl group, an ester group, and a carbonyl group, and are different from each other. Furthermore, Rf2 and Rs2 are the same substituent, Rf3 and Rs3 are the same substituent, Rf4 and Rs4 are the same substituent, and Rf5 and Rs5 are the same substituent.

[0014] Compound 1 and compound 2 have high affinity with each other, and are preferably compatible with each other. From this viewpoint, compound 1 is preferably menthol, in which Rf1 is a hydroxyl group, Rf2 is an isopropyl group, and Rf5 is a methyl group in formula (1). Compound 2 is preferably menthone, in which Rs1 is a carbonyl group, Rs2 is an isopropyl group, and Rs5 is a methyl group, or menthyl ester, in which Rs1 is an acyl group, Rs2 is an isopropyl group, and Rs5 is a methyl group in formula (2). The acyl group is preferably an acetyl group.

[0015] (2) Compound 1 Compound 1 is a flavor, i.e., a monoterpene flavor. A flavor is a substance that imparts flavor when a flavored inhalation article is smoked. The flavor may be derived from a natural flavor or a synthetic flavor. Compound 1 is preferably a monoterpene alcohol, and more preferably menthol, as described above. Menthol may be derived from a natural product such as mint. In one embodiment, compound 1 is a solid at 30°C.

[0016] If the concentration of compound 1 in the fragrance composition is too high, compound 1 may crystallize in the fragrance composition. If the concentration of compound 1 is too low, compound 1 may not be delivered sufficiently as a fragrance. From this viewpoint, the amount of the fragrance in the fragrance composition is preferably 10 to 90% by weight, more preferably 20 to 77% by weight, and even more preferably 30 to 70% by weight.

[0017] (3) Compound 2 Compound 2 is preferably compatible with compound 1, and more preferably a solvent for compound 1. Compound 2 may or may not be a fragrance, but it is preferable that at least it does not impair the flavor of compound 1. Compound 2 is preferably a monoterpene ester or monoterpene ketone, and more preferably menthone or menthyl ester as described above. In one embodiment, compound 2 is liquid at 30°C.

[0018] Compound 2 inhibits the crystallization of compound 1, so if the amount is too small, this effect is insufficient, and if the amount is too large, the flavor and taste may be impaired. From this viewpoint, the amount of compound 2 in the flavor composition is 10% by weight or more, preferably 23% by weight or more, and more preferably 30% by weight or more. The upper limit is preferably 50% by weight or less, more preferably 45% by weight or less in the flavor composition.

[0019] Since compound 1 and compound 2 have similar structures, the affinity between them is increased. As a result, crystallization of compound 1, which is a fragrance in the fragrance composition, is suppressed. This suppression of crystallization is achieved in the storage environment of the product. In one embodiment, the environmental temperature is about 3 to 40°C. Furthermore, when inhaled, compound 1 and compound 2 are delivered together, and compound 1 is less likely to be trapped. Even if compound 1 crystallizes when the product is stored at an extremely low temperature, the crystallized state is eliminated when inhaled, so that the delivery of compound 1 can be improved.

[0020] (4) Other ingredients The flavor composition may contain other ingredients as long as the effect of the present invention is not impaired. Examples of other ingredients include flavors or flavorings other than Compound 1, and solvents other than Compound 2. In addition, the flavor composition may optionally contain colorants, humectants, or preservatives. The material may be in any state, for example, liquid or solid. The flavor composition may contain the material alone or in combination.

[0021] 1) Other fragrances Examples of the other fragrances include the following, from which a fragrance other than Compound 1 can be appropriately selected. Tobacco extracts and tobacco components, sugar and sugar-based flavors, aromas selected from licorice, cocoa, chocolate, fruit juice and fruits, spices, liquor, herbs, vanilla, and floral flavors, or combinations thereof.

[0022] Isothiocyanates, indoles and their derivatives, ethers, esters, ketones, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, thioethers, thiols, phenol ethers, phenols, furfural and its derivatives, aromatic alcohols, aromatic aldehydes, lactones, or combinations thereof. These fragrances may be materials that impart a cooling or warming sensation.

[0023] Specific examples of the other flavors include the following: Acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, balsam of Peru oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, carob absolute, beta-carotene Carrot juice, L-carvone, cassia bark oil, cedarwood oil, celery seed oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, coffee, konjac oil, davana oil, delta-decalactone, gamma-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, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl 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, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, 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, sodium 4-hydroxyundecanoate, immortelle absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, lovage root oil, maple syrup, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, tsingweed, myristic acid, γ-nonalactone, δ-octalactone, octanal, octanoic acid, orris root oil, palmitic acid, ω-pentadecalactone, Petitgrain Paraguay Oil, Phenethyl Alcohol, Phenethyl Phenylacetate, Phenylacetic Acid, Piperonal, Plum Extract, Propylguaethol, Propyl Acetate, 3-Propylidenephthalide, Prune Juice, Pyruvic Acid, Raisin Extract, Rum, Styrax Absolute, Marigold Oil, Tea Distillate, 5,6,7,8-Tetrahydroquinoxaline, 1,5,5,9-Tetramethylbutyrate 13-Oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-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, 4-(Acetoxymethyl)toluene, 2-Methyl-1-butanol, Ethyl 10-Undecenoate, Isoamyl Hexanoate, 1-Phenylethylacetic Acid, Lauric Acid, Hexyl Butyrate, Plant Powder (Herb Powder, Flower Powder, Spice Powder, Tea Powder, Cocoa Powder, Carob Powder, Licorice Powder, Leaf Powder, Black Tea Powder, etc.), Isopulegol, N-(2-Hydroxy-2-phenyl)-2-propanol, N-(4-(cyanomethyl)phenyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide (COOLACT® 370), N-(4-(cyanomethyl)phenyl)-2-isopropyl-5,5-dimethylcyclohexanecarboxamide (COOLACT® 400), N-(3-hydroxy-4-methoxyphenyl)-2-isopropyl-5,5-dimethylcyclohexanecarboxamide, 2-isopropyl-N,2,3-trimethylbutyramide (WS-23), terpene hydrocarbons, cardamom oil, β-caryophyllene , Chamomile Oil, Citronella Oil, DL-Citronellol, Clary Sage Extract, Coriander Oil, Cuminaldehyde, Eucalyptol, Linalool, Linalyl Acetate, Menthol, Menthone, L-Menthyl Acetate, Nerol, Nerolidol, Nutmeg Oil, Orange Flower Oil, Orange Oil, Peppermint Oil, Rose Oil, Sage Oil, Sandalwood Oil, Spearmint Oil, α-Terpineol, Terpinyl Acetate, Thyme Oil, Citral, Mandarin Oil, 8-Mercaptomenthone, Sinensal, Coriander Powder, Orange Peel Powder, Ro Rosehip powder, chamomile flower powder, lemon verbena powder, peppermint powder, spearmint powder, camphor, cineole, pyrophoric oil, eucalyptus oil, compounds containing menthoxy, compounds containing menthyl, compounds containing menthane, wormwood, ginger, citrus, myoga, mugwort, anise, caraway, cumin, clove, saffron, fern, jasmine, juniper berry, celery, turmeric, dill, coriander, nutmeg, basil, parsley, pepper, rose, laurel, pine, mango, etc.

[0024] Examples of the flavoring agent include materials that exhibit sweetness, sourness, saltiness, umami, bitterness, astringency, or richness. Examples of materials that exhibit sweetness include sugars, sugar alcohols, or sweeteners. Examples of sugars include monosaccharides, disaccharides, oligosaccharides, or polysaccharides. Examples of sweeteners include natural sweeteners or synthetic sweeteners. Examples of materials that exhibit sourness include organic acids (and their sodium salts). Examples of organic acids include acetic acid, adipic acid, citric acid, lactic acid, malic acid, succinic acid, or tartaric acid. Examples of materials that exhibit bitterness include caffeine (extract) or naringin extract. Examples of materials that exhibit saltiness include sodium chloride, potassium chloride, sodium citrate, potassium citrate, sodium acetate, or potassium acetate. Examples of materials that provide umami include sodium glutamate, sodium inosinate, sodium guanylate, etc. Examples of materials that provide astringency include tannin and sibulol, etc.

[0025] The fragrances exemplified as other fragrances may be derived from plant ingredients. The plant ingredients refer to pulverized plants or ingredients derived from pulverized plants. The method of obtaining ingredients derived from pulverized plants is not particularly limited, and examples thereof include extraction of pulverized plants with a solvent (water, organic solvent, or a mixture thereof, etc.), and collection of released ingredients by heat treatment in a collection solvent. The plant ingredients can be appropriately added with a solvent (water, organic solvent, or a mixture thereof, polyol, etc.). The parts of the plant that provide the plant ingredients can be various parts such as roots (including bulb roots (bulbs), tuberous roots (tubers), bulbs, etc.), stems, tubers, skin (including stem skin, bark, etc.), leaves, flowers (including petals, pistils, stamens, etc.), or trunks and branches of trees.

[0026] Bulbs include onions, red spider lilies, tulips, hyacinths, garlic, shallots, and lilies. Corms include crocuses, gladioli, freesias, irises, taro, and konjac. Tubers include cyclamen, anemones, begonias, Chinese chives, potatoes, and apios. Rhizomes include cannas and lotus roots. Tuberous roots include dahlias, sweet potatoes, cassava, and Jerusalem artichokes. Rhizomes include the Dioscorea genus (yams such as Chinese yam, wild yam, and Chinese yam). Other examples include turnips, burdocks, carrots, radishes, and kudzu. Stems include konjac, asparagus, bamboo shoots, Udo, radishes, and yacon.

[0027] The above-mentioned tubers or the plants listed below contain carbohydrates. For example, starch includes corn starch, potato starch, sweet potato starch, tapioca starch, etc. From plant seeds, tamarind seed gum, guar gum, locust bean gum, etc. can be obtained, from sap, gum arabic or karaya gum, etc. can be obtained, from fruits, pectin, etc., and from other plants, cellulose, konjac mannan (glucomannan) mainly composed of agarose, soybean polysaccharides, etc. can be obtained. Furthermore, modified substances such as cationized guar gum can also be used. Furthermore, from seaweed, carrageenan, agar, alginic acid, etc., classified into three types, kappa carrageenan, iota carrageenan, and lambda carrageenan, can also be obtained. Furthermore, carrageenan metal salts, or salts such as sodium alginate can also be used.

[0028] The plant may also be used as a herb or spice. Specific examples include gardenia fruit, wasabi, ajowan seed, alfalfa, echinacea, shallot, estragon, everlasting flower, elder, allspice, orris root, oregano, cayenne chili pepper, garlic, catnip, sweet osmanthus, green pepper, cornflower, cinnamon, jolokia, star anise, sumac, savory, tamarind, chervil, chives, dill seed, and tomato (dried). Tomato), tonka bean, hibiscus, habanero, jalapeno, bird's eye, vanilla, paprika, hyssop, pimento d'espelette, fenugreek seed, fennel, brown mustard, vetiver, pennyroyal, horseradish, white mustard, poppy seed, porcini, mustard seed, maniguet, marigold, malva flower, mace, yarrow flower, eucalyptus, licorice, red clover, red pepper, golden pepper, Sichuan pepper, Mitaka, Japanese pepper, or chili pepper. Mixed spices (e.g. five-spice powder, garam masala, ras el hanout, barigoule, chicken curry masala, tandoori masala, quatre épices, herbes de Provence) and mixtures of various plants used as potpourri can also be used.

[0029] As the plant, edible fruits (flesh parts) and seeds such as peaches, blueberries, apples, bananas, grapes, melons, plums, almonds, cacao, coffee beans, peanuts, sunflowers, olives, walnuts, and other nuts can also be used.

[0030] As the plant, the following plants that are the raw materials for tea can also be used. Specific examples thereof include tea plant, angelica tree, amacha, aloe, ginkgo, Quercus salicina, Siberian ginseng, plantain, kakiodoshi, persimmon, chamomile, Kawara ketsumei, quince, chrysanthemum, gymnema, guava, wolfberry, mulberry, black bean, geranium herb, brown rice, burdock, comfrey, kelp, cherry blossom, shiitake mushroom, horsetail, Japanese laurel, Swertia japonica, buckwheat, elm, dandelion, dokudami, eucommia, sword bean, elderberry, Lilium longiflorum, Job's tears, Cassia japonica, loquat, mate, wheat, megusuri tree, monk fruit, rooibos, and bitter melon.

[0031] Teas can also be used as the plant. Not only do different plants produce different types of tea, but even the same plant can produce different types of tea depending on the processing method. Specific examples of teas include Japanese tea, black tea, Angelica keiskei tea, sweet tea, Gynostemma pentaphyllum tea, aloe tea, ginkgo leaf tea, oolong tea, Quercus salicina tea, Eleuthero tea, plantain tea, kakiodoshi tea, persimmon leaf tea, chamomile tea, Kawara Kesmei tea, quince tea, chrysanthemum tea, gymnema tea, guava tea, wolfberry tea, mulberry leaf tea, black bean tea, gennoshoko tea, brown rice tea, burdock tea, konfuri tea, and others. Examples of teas include kombu tea, cherry blossom tea, shiitake mushroom tea, horsetail tea, sekisho tea, swertia tea, buckwheat tea, taranoki tea, dandelion tea, sweet tea, dokudami tea, eucommia tea, sword bean tea, elderberry tea, nezumi tea, pearl barley tea, hub tea, loquat leaf tea, pu-erh tea, safflower tea, mate tea, barley tea, megusurinoki tea, monk fruit tea, rooibos tea, and bitter melon tea. For these teas, used tea leaves may be used. Using used tea leaves allows expensive teas to be reused and put to good use.

[0032] As the above-mentioned plants, kelp, Ulva lettuce, Green laver, Akamoku, Asakusa nori, Eisenia bicolor, Iwanori (rock seaweed), Egonori, Gracilaria verniciflua, Gagome kombu, Ecklonia kajime, Ganiashi, Kubirezuta, Kurome, Laminaria japonica, Susabinori, Dulse, Chishimaku nori, Tsuruarame, Agarwood, Tororo kombu, Laminaria spp., Nori (seaweed), Habanori, Hijiki, Hitoegusa, Hirome, Funori, Bouao nori, Laminaria japonica, Mekabu, Mozuku, or Wakame, etc. can also be used.

[0033] Brown rice is mentioned above as a specific example of a plant that can be used, but other varieties of rice such as indica (Indian type, continental type, long grain), glaberrima (African rice), sativa (Asian rice), javanica (Java type, tropical island type, large grain), japonica (Japanese type, temperate island type, short grain), and NERICA (interspecific hybrid between Asian rice and African rice) can also be used. Brown rice can also be used as flour or bran.

[0034] Although wheat has been given as a specific example of plants that can be used above, other wheat species such as foxtail millet, oats (a cultivated variety of oats, also known as oats), barley, oats, millet, kodra (cordon millet), wheat, finger millet, teff, pearl millet, naked barley (a variety of barley), pearl barley (a fruit, not a seed), barnyard millet, fonio, wild rice, glutinous barley (a glutinous variety of barley), sorghum (sorghum, sorghum, sorghum), corn, or rye can of course also be used.

[0035] Although black beans have been mentioned above as specific examples of plants that can be used, other pulses (seeds of legume crops) such as adzuki beans, carob, kidney beans, peas, pigeon peas, cluster beans, grass peas (Lathyrus sativus), black gram, cowpeas, winged beans, zeocarpa beans, broad beans, soybeans, bamboo beans, jack beans, tamarind, tepary beans, sword beans, Mucuna pruriens, bambara groundnuts, chickpeas, hyacinth beans, scarlet beans, horse gram (Macrotyloma uniflorum), moth beans, lima beans, groundnuts, mung beans, lupines, lentils, or gram can also be used.

[0036] Buckwheat has been mentioned above as a specific example of a plant that can be used, but of course other plants such as amaranth (Amaranthus arbutus), quinoa, or tartary buckwheat can also be used.

[0037] Although shiitake mushrooms have been given as a specific example of plants that can be used above, other mushrooms such as matsutake, shiitake mushrooms, hattake mushrooms, shimeji mushrooms, shiro mushrooms, mushrooms, and agarics can also be used.

[0038] As the plants, trunks and branches, bark, leaves, or roots of fragrant trees such as sugarcane (or molasses pomace), sugar beet, camellia, or sandalwood can be used. Ferns, mosses, and the like can also be used. As plants, by-products and pomace (sake lees, grape pomace (comprised of grape skins, seeds, stalks, etc.)) produced when fermenting alcoholic beverages such as sake and wine can also be used. Furthermore, the various plants mentioned above may be used in combination. Of course, plants other than those listed here can also be used.

[0039] As the above-mentioned plants, those known as herbal medicines are also used. Specific examples thereof include indigo grass, madder root, red-eyed oak, asarum, benzoin, lily of the valley, inchinko, fennel, turmeric, Chinese plum, Japanese quince, white oak, Uva-ursi, Eijitsu, Corydalis rotundifolia, Enmeiso, Astragalus root, Scutellaria root, Yellow spirit, Phellodendron bark, Coptis chinensis, Cherry bark, Hypericum perforatum, Onji, Sophora flower, Gaihaku, Summer withered grass, Kashi, Polygonum multiflorum, Gajutu, Cuckoo spice, Pueraria root, Chamomile, Cucurbit root, Cucurbit kernel, Dried ginger, Licorice ), winter lily (kantouka), artemisia leaf (gaiyou), bellflower (kikyou), citron berry (kigushi), citron shell (kikoku), citron fruit (kijitsu), chrysanthemum flower (kikuka), mandarin orange peel (kippi), citron fruit (kyokatsu), apricot kernel (kyonin), gold and silver flower (kinginka), money grass (kinsenso), and goji berry (lycium bark) ), goji berry leaf, bitter ginseng, walnut, bitter alder bark, black letter, barley, thorns, cinnamon, cassia seed, cowpea seed, black ginseng, glue, safflower, sycamore bark, incense, fragrant drum, fragrant rice, red ginseng, corn berry, non-sticky rice, magnolia arborescens, strawberry, Chinese quince bark, beef knee, goshuyu, tiger sprout root, burdock Burdock seed, Schisandra chinensis, Bupleurum chinense, Asarum chinense, Chinese hawthorn, Gardenia chinense, Cornus officinalis, Mountain pea root, Sour jujube seed, Japanese pepper, Sanryo, Chinese yam, Rehmannia rhizome, Astragalus persica, Lithospermum officinalis, Lithospermum chinense, Persimmon pod, Peony root, Snakesfoot seed, Shajin, Prunus pedunculaceum, Prunus pedunculaceum,Shrinking sand, Ten-yaku, Palm fruit, Palm leaf, Shouma, Wheat, Iris root, Magnolia, Female lily, Qin bark, Divine koji, Qin gingyo, Cinnamon seed, Pepper eye, Green bark, Acorus root, Pomegranate skin, Dendrobium, River bow, Chinese quince, River husk, Spiraea ulmoides, Spiraea japonica, Bone wood, Grass berry, and Corn horn Seeds, mulberry parasite, blue-eared seed, blue atractylodes, lateral oak leaf, intermittent break, mulberry bark, soboku, soybean leaf, soybean pod, rhubarb, jujube, large belly bark, sedge, red sage, bamboo root, bamboo joint ginseng, bamboo leaves, ginseng, ginger, Chinese mugwort, elm, clove, vinegar hook, dried tangerine peel, celery starch, celery hemp, tianmen wintergreen, , winter melon seed, angelica, sesame, party gourd, lamp wick, peach kernel, orange peel, rabbit seed, chestnut, eucommia, angelica tree, earthen melon root, carrot, Fritillaria, malt, hollyhock kernel, white bean, oak leaf, broken peppermint, peppermint, banana fruit, pinecone, antipodes, and Banlan root (Banrankon), Half-branched jasmine, Lily root, White sage, White snake tongue grass, Hundred root, White atractylodes, Areca nut, Boui, Reed root, Windproof, Dandelion root, Peony bark, Ephedra, Hemp seed, Cranberry fruit, Wood vine, Quince, Wood incense, Myrrh, Horse chestnut, Ardisia cratae, Yakan, Yakuchi, Night-crossing wisteria,Examples include Monk fruit, Orchid grass, Longan, Gentian, Ginger, Ganoderma lucidum, Forsythia fruit, Lotus fruit, and Reed root.

[0040] Furthermore, the extract of the above-mentioned aromatic base material, so-called extract, can also be used. The form of the extract can be liquid, starch syrup, powder, granule, solution, etc. The above-mentioned aromatic base material can be used alone or in combination of two or more kinds.

[0041] (5) Manufacturing method The fragrance composition can be produced by any method. For example, it can be produced by mixing Compound 1, Compound 2, and other components as necessary. The mixing is preferably carried out at a temperature at which the fragrance does not volatilize.

[0042] 2. Capsules The flavor composition may be encapsulated in a capsule. The capsule may be incorporated into a filter segment. The capsule has a core-shell structure. The core contains the flavor composition. The shell may be made of, for example, starch, dextrin, polysaccharides, agar, gellan gum, gum arabic, gelatin, various natural gelling agents, glycerin, sorbitol, calcium chloride, etc., and may further contain additives such as colorants. The flavor composition can be released by breaking the capsule shell. The capsule is manufactured by a known method.

[0043] 3. Flavor suction products A flavor inhalation article is a smoking article that allows a user to enjoy a flavor by inhaling. Flavor inhalation articles can be broadly divided into combustion-type smoking articles, such as conventional cigarettes, and non-combustion-type smoking articles. The flavor composition of the present invention is suitable for flavor inhalation articles.

[0044] Examples of the combustion type flavor inhalation article include cigarettes, pipes, kiseru, cigars, and cigarillos.

[0045] The non-combustion heating type flavor inhalation article may be heated by a heating device separate from the article, or may be heated by a heating device integrated with the article. In the former flavor inhalation article (separate type), the non-combustion heating type flavor inhalation article and the heating device are collectively referred to as a "non-combustion heating type smoking system." Hereinafter, a non-combustion heating type flavor inhalation article (hereinafter simply referred to as a "flavor inhalation article") will be described as an example. The flavor inhalation article has a cylindrical shape. The circumferential length of the flavor inhalation article is preferably 16 to 27 mm, more preferably 20 to 26 mm, and even more preferably 21 to 25 mm. The total length (horizontal length) of the flavor inhalation article 20 is not particularly limited, but is preferably 40 to 90 mm, more preferably 50 to 75 mm, and even more preferably 50 to 60 mm.

[0046] The flavor inhalation article is composed of a tobacco segment, a filter segment constituting a mouthpiece, and a connecting part connecting these. FIG. 3 shows one embodiment of the flavor inhalation article. The tobacco segment 20A is cylindrical, and its total length (length in the axial direction) is, for example, preferably 5 to 100 mm, more preferably 10 to 50 mm, and further preferably 10 to 25 mm. The cross-sectional shape of the tobacco segment 20A is not particularly limited, and may be, for example, a circle, an ellipse, a polygon, or the like. The tobacco segment 20A has a tobacco sheet or a material derived therefrom 21, and a wrapper 22 wrapped around it.

[0047] The flavor composition can be incorporated into the tobacco segment (first embodiment). There are no limitations on the method for incorporating the flavor composition into the tobacco segment, but examples include a method in which the flavor composition is sprayed or impregnated into the tobacco sheet or shreds that constitute the tobacco segment. In the first embodiment, the delivery of the flavor is improved. The reason for this is not limited, but is presumed to be as follows. The flavor composition is delivered as the tobacco segment is heated. At this time, since compound 1, which is the flavor, is dissolved in compound 2, it is unlikely to solidify during the process, i.e., it is unlikely to be trapped, and is delivered to the mouth.

[0048] Also, the tobacco segment may contain compound 1 (not including a solvent) which is a flavoring. In this case, it is preferable that the filter portion contains compound 2 as a solvent (second embodiment). The second embodiment also improves the delivery of the flavoring. The reason for this is not limited, but is presumed to be as follows: The flavoring is delivered as the tobacco segment is heated, but the flavoring is dissolved in the solvent in the filter portion and is therefore less likely to solidify in the filter portion. Furthermore, the flavoring dissolved in the solvent has a low boiling point, and is delivered without being trapped in the filter portion, thereby improving the delivery of the flavoring.

[0049] The filter section 20C has a cylindrical shape. The filter section 20C has a rod-shaped first segment 25 filled with cellulose acetate fiber and a rod-shaped second segment 26 similarly filled with cellulose acetate fiber. The first segment 25 is located on the tobacco segment 20A side. The first segment 25 may have a hollow portion. The second segment 26 is located on the mouthpiece side. The second segment 26 is solid. The first segment 25 is composed of a first filling layer (cellulose acetate fiber) 25a and an inner plug wrapper 25b wound around the first filling layer 25a. The second segment 26 is composed of a second filling layer (cellulose acetate fiber) 26a and an inner plug wrapper 26b wound around the second filling layer 26a. The first segment 25 and the second segment 26 are connected by an outer plug wrapper 27. The outer plug wrapper 27 is adhered to the first segment 25 and the second segment 26 by a vinyl acetate emulsion adhesive or the like.

[0050] The length of the filter portion 20C can be, for example, 10 to 30 mm, the length of the connecting portion 20B can be, for example, 10 to 30 mm, the length of the first segment 25 can be, for example, 5 to 15 mm, and the length of the second segment 26 can be, for example, 5 to 15 mm. These lengths of each segment are merely examples, and can be appropriately changed according to the manufacturing suitability, the required quality, the length of the tobacco segment 20A, and the like. For example, the first segment 25 (center hole segment) is composed of a first packed layer 25a having one or more hollow portions, and an inner plug wrapper 25b that covers the first packed layer 25a. The first segment 25 has a function of increasing the strength of the second segment 26. The first packed layer 25a of the first segment 25 is densely packed with, for example, cellulose acetate fibers. A plasticizer containing triacetin is added to the cellulose acetate fibers in an amount of, for example, 6 to 20% by weight based on the weight of the cellulose acetate, and the fibers are hardened. The hollow portion of the first segment 25 has an inner diameter of, for example, φ1.0 to φ5.0 mm.

[0051] The first packed layer 25a of the first segment 25 may be, for example, constructed with a relatively high fiber packing density, or may be equivalent to the fiber packing density of the second packed layer 26a of the second segment 26 described later. Therefore, during inhalation, air and aerosol flow only through the hollow portion, and air and aerosol hardly flow through the first packed layer 25a. For example, in order to reduce the loss of aerosol components due to filtration in the second segment 26, the length of the second segment 26 can be shortened and the first segment 25 can be lengthened accordingly. Replacing the shortened second segment 26 with the first segment 25 is effective in increasing the delivery amount of aerosol components. Since the first packed layer 25a of the first segment 25 is a fiber packed layer, the touch from the outside during use does not cause discomfort to the user.

[0052] The second segment 26 is composed of a second packed layer 26a and an inner plug wrapper 26b that covers the second packed layer 26a. The second segment 26 (filter segment) is packed with cellulose acetate fibers at a general density and has general filtering performance for aerosol components. The filtering performance for filtering the aerosol (mainstream smoke) emitted from the tobacco segment 20A may be different between the first segment 25 and the second segment 26. At least one of the first segment 25 and the second segment 26 may contain a flavoring. The structure of the filter portion 20C is arbitrary, and may be a structure having a plurality of segments as described above, or may be composed of a single segment. The filter portion 20C may be composed of one segment. In this case, the filter portion 20C may be composed of either the first segment or the second segment.

[0053] The above-mentioned capsule can be placed in the second segment 26. The second segment can also contain the flavor composition or compound 2. There are no limitations on the method for containing the flavor composition or the like in the second segment, but examples of the method include impregnating or injecting the flavor composition or the like into the second filling layer.

[0054] The connecting part 20B has a cylindrical shape. The connecting part 20B has a cardboard tube 23 formed into a cylindrical shape using, for example, cardboard. The connecting part 20B may be filled with a cooling material for cooling the aerosol. An example of the cooling material is a sheet of a polymer such as polylactic acid, which can be folded and filled. Furthermore, a support part for suppressing the position of the tobacco segment 20A from fluctuating may be provided between the tobacco segment 20A and the connecting part 20B. The support part may be made of a known material such as a center hole filter like the first segment 25.

[0055] The wrapper 28 is wrapped around the tobacco segment 20A, the connecting portion 20B, and the filter portion 20C in a cylindrical shape to integrally connect them. A vinyl acetate emulsion adhesive is applied to the entire or nearly entire surface of one surface (inner surface) of the wrapper 28, except for the vicinity of the ventilation hole portion 24. The ventilation hole portion 24 is formed by laser processing from the outside after the tobacco segment 20A, the connecting portion 20B, and the filter portion 20C are integrated by the wrapper 28.

[0056] The ventilation hole section 24 has two or more through holes penetrating the connecting section 20B in the thickness direction. The two or more through holes are formed so as to be radially arranged when viewed from an extension line of the central axis of the flavor inhalation article 20. In this embodiment, the ventilation hole section 24 is provided in the connecting section 20B, but may be provided in the filter section 20C. In addition, in this embodiment, the two or more through holes of the ventilation hole section 24 are arranged in one row at a certain interval on one ring, but may be arranged in two rows at a certain interval on two rings, or one or two rows of the ventilation hole section 24 may be arranged discontinuously or irregularly. When a user holds the mouthpiece in his / her mouth and inhales, outside air is taken into the mainstream smoke through the ventilation hole section 24. However, the ventilation hole section 24 may not be provided.

[0057] A combination of a non-combustion heating type flavor inhalation article and a heating device for generating an aerosol is also referred to as a non-combustion heating type flavor inhalation system. An example of the system is shown in Fig. 4. In the figure, the non-combustion heating type flavor inhalation system includes a non-combustion heating type flavor inhalation article 20 and a heating device 30 that heats the flavor generating segment 20A from the outside.

[0058] The heating device 30 includes a body 31, a heater 32, a metal tube 33, a battery unit 34, and a control unit 35. The body 31 has a cylindrical recess 36, and the heater 32 and the metal tube 33 are disposed at a position corresponding to the flavor generating segment 20A to be inserted therein. The heater 33 may be a heater using electric resistance, and power is supplied from the battery unit 34 in response to an instruction from a control unit 35 that controls temperature, thereby heating the heater 32. The heat generated by the heater 32 is transferred to the flavor generating segment 20A through the metal tube 33, which has high thermal conductivity. In the figure, the heating device 30 is shown as heating the flavor generating segment 20A from the outside, but may be heating from the inside. The heating temperature by the heating device 30 is not particularly limited, but is preferably 400°C or less, more preferably 150 to 400°C, and even more preferably 200 to 350°C. The heating temperature refers to the temperature of the heater of the heating device 30. In this case, the flavor generating segment 20A is heated to about 200 to 350°C.

[0059] The flavor-generating segment 20A may be heated from the inside, for example by inserting a needle-type or blade-type heater inside the flavor-generating segment 20A to heat the segment.

[0060] The above has been explained using a non-combustion and non-heating flavor inhalation article as an example, but the fragrance composition, compound 1, and compound 2 can also be contained in a non-combustion and non-heating flavor inhalation article in accordance with the first or second embodiment. EXAMPLES

[0061] [Example 1] A non-combustion heating type flavor inhalation article shown in FIG. 3 was prepared. A flavor composition containing menthol (manufactured by Takasago International Corporation) as compound 1, and menthone (manufactured by Takasago International Corporation), mint (Takasago International Corporation), and MCT (Kao Corporation) as compound 2 was prepared and injected into the filter of the non-combustion heating type flavor inhalation article using a microsyringe. In addition, a 50% by weight menthol solution (solvent ethanol) was prepared, and 11.5 μL of the solution was injected into the tobacco filler. The menthol concentration in the tobacco filler was 20,000 ppm. A smoking test was performed on the article by the method described below to evaluate the delivery of menthol. The composition of the flavor composition is as shown in Table 1. In addition, the composition prepared in this example was left at room temperature (20° C.) for 12 hours, but no crystallization was observed.

[0062] [Comparative Example 1] The flavor compositions shown in Table 1 were prepared. Non-combustion heating type flavor inhalation articles were produced in the same manner as in Example 1, and a smoking test was carried out.

[0063] [Table 1]

[0064] The evaluation results are shown in Figures 1 and 2. The flavor inhalation article provided with the flavor composition of the present invention delivered the flavor well.

[0065] [Smoking test] A non-combustion heating type flavor inhalation article shown in FIG. 3 was prepared. Then, a Cambridge filter was connected to the end of the mouthpiece. The article was subjected to a smoking test using a smoking device. Specifically, the sample was automatically smoked using an automatic smoking device (SM450R manufactured by Cerulean) under the conditions of a smoke volume of 27.5 ml / sec, a smoking time of 2 sec / puff, and a smoking frequency of 2 puffs / min, and particulate matter in the tobacco smoke for each puff was collected with a Cambridge filter (CM-133 manufactured by Borgwaldt KC Inc.). The Cambridge filter after the smoking test was shaken in 10 mL of methanol (special grade reagent manufactured by Wako Pure Chemical Industries, Ltd.) to obtain an analysis sample. 1 μL of the obtained analysis sample was collected in a microsyringe and analyzed with a gas chromatograph analyzer (GC-FID / TCD manufactured by Agilent, GC:7890B). [Explanation of symbols]

[0066] 20 Non-combustion heating type flavor inhalation products 20A Tobacco Segment 20B Connecting part 20C Filter section 21 Tobacco sheets or materials derived therefrom 22 Rapper 23 Paper tube 24 Ventilation hole section 25 First Segment 25a 1st packed bed 25b Inner plug wrapper 26 Second Segment 26a 2nd packed bed 26b Inner plug wrapper 27 Outer plug wrapper 28 Rapper 30 Heating device 31 Body 32 Heater 33 Metal tube 34 Battery unit 35 Control Unit 36 Recess 37 Ventilation holes

Claims

1. The present invention includes a monoterpene compound 1 represented by formula (1) and a monoterpene compound 2 represented by formula (2), 【Chemistry 1】 (In the formula, Rf １ and Rs. １ are independently a substituent selected from the group consisting of a hydroxyl group, an ester group, and a carbonyl group, and the two are different substituents; Rf ２ ~Rf ６ and Rs. ２ ~Rs ６ are independently a substituent selected from the group consisting of a hydrogen atom; a linear, branched or cyclic alkyl or alkenyl group having 1 to 5 carbon atoms; a hydroxyl group; a carbonyl group; and an ester group, two or more of which may be bonded to form a crosslinking group, Rf ２ and Rs. ２ are the same substituents, and Rf ３ and Rs. ３ are the same substituents, and Rf ４ and Rs. ４ are the same substituents, and Rf ５ and Rs. ５ are the same substituents, The fragrance composition, wherein the compound 1 is a fragrance.

2. The fragrance composition according to claim 1, wherein the compound 2 is a solvent, and the composition contains the solvent in an amount of 10% by weight or more.

3. The fragrance composition according to claim 1 or 2, wherein the compound 1 is contained in an amount of 30 to 70% by weight in the composition.

4. The fragrance composition according to any one of claims 1 to 3, wherein the compound 2 is contained in the composition in an amount of 23% by weight or more.

5. The compound 1 is a monoterpene alcohol, The compound 2 is a monoterpene ester or a monoterpene ketone. The fragrance composition according to any one of claims 1 to 4.

6. The compound 1 is menthol, The compound 2 is menthone or menthyl ester. The fragrance composition according to any one of claims 1 to 5.

7. A capsule encapsulating the flavor composition according to any one of claims 1 to 6.

8. A flavor inhalation article comprising the flavor composition according to any one of claims 1 to 6.

9. A flavor inhalation article comprising the capsule according to claim 7.

10. A flavor inhalation article comprising at least a tobacco segment and a filter segment, The tobacco segment comprises a compound 1 according to claim 1, 5 or 6, A flavor inhalation article, wherein the filter segment contains the compound 2 described in claim 1, 5, or 6.

11. The flavor inhalation article according to any one of claims 8 to 10, which is of a non-combustion and non-heating type or a non-combustion and non-heating type.

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