Tobacco fillers and tobacco products

Abstract

To provide a technique relating to a tobacco product having an excellent flavor, in particular, a heating-type flavor sucker.SOLUTION: This improved tobacco product comprises at least one smell component selected from among: a first smell component group in which the smell quality is classified as Nutty-Roast; a second smell component group in which the smell quality is classified as Burnt; and a third smell component group in which the smell quality is classified as Sour.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to tobacco filler materials and tobacco products. [Background technology]

[0002] Heating flavor inhalers that provide users with tobacco flavor by heating tobacco filler such as tobacco shreds without burning them are known (e.g., Patent Document 1). In such heating flavor inhalers, a unique odor that is generated when the tobacco filler is heated has become a problem. This unique odor is referred to as "heated tobacco odor" in this specification. Heating tobacco odor is the odor of steamed tobacco leaves, and a similar odor is generated during the leaf tobacco processing process in factories.

[0003] At the time of filing this application, the tobacco-cooked odor was felt to be unpleasant by both users and non-users of heated flavor inhalers. Non-Patent Document 1 describes the tobacco-cooked odor as having a straw taste, a tea taste, and a popcorn taste. Philip Morris, a manufacturer of heated flavor inhalers, acknowledged the problem of the tobacco-cooked odor at a new product launch event in Japan in October 2018. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2017 / 198838 [Non-patent literature]

[0005] [Non-Patent Document 1] Queloz and Etter BMC Public Health (2019) 19: 642 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a technology relating to tobacco products with excellent flavor, and in particular to a heated flavor inhaler. [Means for solving the problem]

[0007] According to one aspect, there is provided an improved tobacco product comprising at least one odor component selected from a first group of odor components classified as having an odor quality of Nutty-Roast, a second group of odor components classified as having an odor quality of Burnt, and a third group of odor components classified as having an odor quality of Sour.

[0008] According to another aspect, there is provided an improved tobacco filler comprising at least one odor component selected from a first group of odor components classified as having an odor quality of Nutty-Roast, a second group of odor components classified as having an odor quality of Burnt, and a third group of odor components classified as having an odor quality of Sour.

[0009] According to yet another aspect, there is provided a tobacco stick comprising the improved tobacco filler material described above and a wrapping paper wrapped around at least the tobacco filler material. According to yet another aspect, there is provided a cigarette refill comprising the improved tobacco filler material described above and a heat-resistant container containing said tobacco filler material.

[0010] According to yet another aspect, there is provided a tobacco product comprising the improved tobacco filler material described above. According to yet another aspect, there is provided a heated flavor inhaler including the tobacco stick described above and a heating device for heating the tobacco stick. According to yet another aspect, there is provided a heated flavor inhaler including the tobacco refill described above and a heating device for heating the tobacco refill.

[0011] According to yet another aspect, there is provided a method for producing an improved tobacco filler, comprising adding to a tobacco filler an odor composition containing at least one odor component selected from a first odor component group classified as having an odor quality of Nutty-Roast, a second odor component group classified as having an odor quality of Burnt, and a third odor component group classified as having an odor quality of Sour.

[0012] According to yet another aspect, there is provided a method for producing an improved tobacco product, comprising incorporating into a tobacco product an odor composition containing at least one odor component selected from a first group of odor components classified as having an odor quality of Nutty-Roast, a second group of odor components classified as having an odor quality of Burnt, and a third group of odor components classified as having an odor quality of Sour. Effect of the Invention

[0013] According to the present invention, it is possible to provide a technology relating to a tobacco product having an excellent flavor, in particular, a heated flavor inhaler. [Brief description of the drawings]

[0014] [Figure 1] FIG. 2 is a schematic cross-sectional view showing an example of a heating type flavor inhaler before heating. [Diagram 2] FIG. 2 is a schematic cross-sectional view showing an example of a heating type flavor inhaler during heating. [Diagram 3] FIG. 1 is a schematic cross-sectional view showing an example of a tobacco stick. [Figure 4] FIG. 4 is a partial cutaway view showing another example of a heated flavor inhaler. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] The present invention will be described in detail below. However, the following description is for the purpose of explaining the present invention in detail and is not intended to limit the present invention.

[0016] According to one aspect, there is provided an improved tobacco product comprising at least one odor component selected from a first group of odor components classified as having an odor quality of Nutty-Roast, a second group of odor components classified as having an odor quality of Burnt, and a third group of odor components classified as having an odor quality of Sour.

[0017] According to another aspect, there is provided an improved tobacco filler comprising at least one odor component selected from a first group of odor components classified as having an odor quality of Nutty-Roast, a second group of odor components classified as having an odor quality of Burnt, and a third group of odor components classified as having an odor quality of Sour.

[0018] The effects of the invention can be achieved if the aforementioned "at least one type of odorant" is contained in a tobacco product or tobacco filler, but the aforementioned "at least one type of odorant" is preferably added to the tobacco product or tobacco filler in the form of a liquid composition containing the aforementioned at least one type of odorant and a solvent (hereinafter referred to as the odorant composition).

[0019] Therefore, according to a preferred embodiment: Tobacco products and An odor composition comprising at least one odor component selected from a first odor component group classified as Nutty-Roast, a second odor component group classified as Burnt, and a third odor component group classified as Sour. An improved tobacco product is provided, comprising:

[0020] According to another preferred embodiment, A tobacco filler; An odor composition comprising at least one odor component selected from a first odor component group classified as Nutty-Roast, a second odor component group classified as Burnt, and a third odor component group classified as Sour. An improved tobacco filler is provided, comprising:

[0021] <1. Odor composition> The odor composition used in the present invention contains at least one odor component selected from a first odor component group classified as Nutty-Roast, a second odor component group classified as Burnt, and a third odor component group classified as Sour as an active ingredient. The odor composition can reduce the tobacco heating odor generated during use of tobacco products, particularly heated flavor inhalers. Therefore, the odor composition can be called a "composition for reducing tobacco heating odor".

[0022] (Tobacco burnt odor) First, the "heated tobacco odor" will be described. As described in the Background of the Invention section, the "heated tobacco odor" is a unique odor that is generated when tobacco filler such as tobacco shreds is heated in a heated flavor inhaler. In this specification, a heated flavor inhaler refers to a flavor inhaler that provides the user with tobacco flavor by heating tobacco filler such as tobacco shreds without burning it. Furthermore, as described in the Background of the Invention section, Non-Patent Document 1 describes the heated tobacco odor as straw taste, tea taste, and popcorn taste.

[0023] Therefore, "heated tobacco odor" can be defined as "the odor that is produced when tobacco filler such as tobacco shreds is heated at a temperature within the range of 40 to 400°C, and which has an odor quality similar to hay, tea, or popcorn."

[0024] Among the components contained in tobacco leaves and tobacco smoke, the following odor components are known to be classified as hay odor components (see THE CHEMICAL COMPONENTS OF TOBACCO AND TOBACCO SMOKE, by Alan Rodgman and Thomas A. Perfetti, CRC Press; TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http: / / www.thegoodscentscompany.com / flavor / hay.html) and (http: / / www.thegoodscentscompany.com / odor / hay.html)).

[0025] [Table A]

[0026] Additionally, among the components contained in tobacco leaves and tobacco smoke, the following odor components are known to be classified as tea odor components (see THE CHEMICAL COMPONENTS OF TOBACCO AND TOBACCO SMOKE, by Alan Rodgman and Thomas A. Perfetti, CRC Press; TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http: / / www.thegoodscentscompany.com / flavor / tea.html) and (http: / / www.thegoodscentscompany.com / odor / tea.html)).

[0027] [Table B]

[0028] Additionally, among the components contained in tobacco leaves and tobacco smoke, the following odor components are known to be classified as having a popcorn odor quality (see THE CHEMICAL COMPONENTS OF TOBACCO AND TOBACCO SMOKE, by Alan Rodgman and Thomas A. Perfetti, CRC Press; TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http: / / www.thegoodscentscompany.com / flavor / popcorn.html) and (http: / / www.thegoodscentscompany.com / odor / popcorn.html)).

[0029] [Table C]

[0030] The tobacco heating odor is generated significantly when the tobacco filler is heated during use of a heated flavor inhaler, but it is also generated from the tobacco filler when any tobacco product containing a tobacco filler is exposed to high temperature and humidity conditions during manufacture or storage. Therefore, the odor composition can exert an effect of reducing the tobacco heating odor when incorporated into any tobacco product containing a tobacco filler, and can exert a particularly significant effect of reducing the tobacco heating odor when incorporated into a heated flavor inhaler.

[0031] (Odor Composition) The odor composition is preferably a liquid composition containing the above-mentioned active ingredient and a solvent. The solvent may be an organic solvent approved for use in food applications, such as ethanol, or may be an aerosol source used in heated flavor inhalers, such as glycerin, propylene glycol, or a mixture thereof.

[0032] The active ingredients contained in the odor composition (hereinafter, simply referred to as "active ingredients") will be described below.

[0033] The active ingredient is The first group of odor components is classified as Nutty-Roast. The second group of odor components, whose odor quality is classified as Burnt, and The third group of odor components classified as "sour" in terms of odor quality At least one odor component is selected from the following.

[0034] For example, the following odor components are known as the first odor component group whose odor quality is classified as Nutty-Roast (see TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http: / / www.thegoodscentscompany.com / flavor / nutty.html) and (http: / / www.thegoodscentscompany.com / odor / nutty.html)).

[0035] [Table D]

[0036] The first group of odor components whose odor quality is classified as Nutty-Roast preferably includes 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine.

[0037] The odor components can be contained in the components to which they are added (e.g., tobacco filler, cigarette paper, filters) at the following concentrations, for example: When the odor components are added to the components of a tobacco product in the form of an odor composition, the concentration of the odor components in the components can be calculated by the following formula: Concentration of odorant [mass ppm] = {mass of odorant / (mass of odor composition + mass of components)} x 10 6 Throughout this specification, ppm refers to ppm by mass.

[0038] 2-Acetylthiazole 0.0029 ~ 9180ppm 3-Methyl-2-cyclopenten-1-one 0.00126 ~ 9180 ppm 2,5-Dimethylpyrazine 0.136 ~ 9180 ppm 2,6-Dimethylpyrazine 0.340 ~ 9180 ppm 2,3-Dimethylpyrazine 0.117 ~ 9180 ppm 2,3,5-Trimethylpyrazine 0.136 ~ 9180 ppm 2-Ethyl-5(6)-methylpyrazine 0.232 ~ 9180 ppm 2-Ethyl-3,6-dimethylpyrazine 0.102 ~ 9180 ppm 2-Ethyl-3,5-dimethylpyrazine 0.188 ~ 9180 ppm 2,3-Diethyl-5-methylpyrazine 0.0008 ~ 9180 ppm 2-Ethylpyrazine 0.00578 ~ 9180 ppm 2-Ethyl-6-methylpyrazine 0.00569~ 9180 ppm

[0039] For example, the following odor components are known as the second odor component group whose odor quality is classified as Burnt (see TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http: / / www.thegoodscentscompany.com / flavor / burnt.html) and (http: / / www.thegoodscentscompany.com / odor / burnt.html)).

[0040] [Table E]

[0041] [Table F]

[0042] [Table G]

[0043] Preferred examples of the second odor component group whose odor quality is classified as Burnt include 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, 5-methyl-2-furancarboxaldehyde, and pyridine.

[0044] The odor components can be contained in the components to which they are added (e.g., tobacco filler, cigarette paper, filter) at the following concentrations, for example: When the odor components are added to the components of a tobacco product in the form of an odor composition, the concentration of the odor components in the components can be calculated by the following formula: Concentration of odorant [mass ppm] = {mass of odorant / (mass of odor composition + mass of components)} x 10 6

[0045] 2-Methylpyridine 0.00015 ~ 9180 ppm 3-Methylpyridine 0.0008 ~ 9180 ppm 4-Methylpyridine 0.00014 ~ 9180 ppm 2,4-Dimethylpyridine 0.00001 ~ 9180 ppm 2-Ethyl-4-methylthiazole 0.00055 ~ 9180 ppm 2,4,5-Trimethylthiazole 0.00176 ~ 9180 ppm 2,3-Dimethylpyridine 0.0041 ~ 9180 ppm 2,5-Dimethylpyridine 0.0049 ~ 9180 ppm 2,6-Dimethylpyridine 0.0031 ~ 9180 ppm 2-Isobutylpyridine 0.0195 ~ 9180 ppm 2-Isobutyl-4-methylpyridine 0.0453 ~ 9180 ppm 3-Butylpyridine 0.0824 ~ 9180 ppm 5-Ethyl-2-methylpyridine 0.0400 ~ 9180 ppm 3-Vinylpyridine 0.962 ~ 9180 ppm 3-Methyl-2-cyclohexenone 0.0674 ~ 9180 ppm 3-Ethylpyridine 0.00023 ~ 9180 ppm 5-Methyl-2-furancarboxaldehyde 0.0009 ~ 9180 ppm Pyridine 0.5 to 9180 ppm

[0046] For example, the following odor components are known as the third odor component group, whose odor quality is classified as sour (see TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http: / / www.thegoodscentscompany.com / flavor / sour.html) and (http: / / www.thegoodscentscompany.com / odor / sour.html)).

[0047] [Table H]

[0048] The third odor component group, whose odor quality is classified as Sour, preferably includes heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid.

[0049] The odor components can be contained in the components to which they are added (e.g., tobacco filler, cigarette paper, filter) at the following concentrations, for example: When the odor components are added to the components of a tobacco product in the form of an odor composition, the concentration of the odor components in the components can be calculated by the following formula: Concentration of odorant [mass ppm] = {mass of odorant / (mass of odor composition + mass of components)} x 10 6

[0050] Heptanoic acid 0.217 ~ 9180 ppm Phenylpropionic acid 0.0373 ~ 9180 ppm Acetic acid 79.17 ~ 9180 ppm 3-Methylbutanal 4.755 ~ 9180 ppm 2-Methylbutanal 4.086 ~ 9180 ppm 2-Methylbutanoic acid 1.649 ~ 9180 ppm 3-Methylbutanoic acid 1.845 ~ 9180 ppm 3-Methylpentanoic acid 1.601 ~ 9180 ppm

[0051] In a preferred embodiment, the active ingredient is The first group of odor components is classified as Nutty-Roast. The second group of odor components, whose odor quality is classified as Burnt, and The third group of odor components classified as "sour" in terms of odor quality The odor components may be selected from the following. The odor components may be selected from the same odor component group or from different odor component groups. When multiple odor components are used as active ingredients, the effect of reducing the tobacco heating odor can be further improved compared to the case of using only one odor component.

[0052] In a preferred embodiment, the active ingredient is A combination of at least one odor component selected from a first odor component group whose odor quality is classified as Nutty-Roast and at least one odor component selected from a second odor component group whose odor quality is classified as Burnt; A combination of at least one odor component selected from a first odor component group whose odor quality is classified as Nutty-Roast and at least one odor component selected from a third odor component group whose odor quality is classified as Sour; a combination of at least one odor component selected from a second odor component group whose odor quality is classified as Burnt and at least one odor component selected from a third odor component group whose odor quality is classified as Sour; A combination of at least one odor component selected from a first odor component group classified as Nutty-Roast, at least one odor component selected from a second odor component group classified as Burnt, and at least one odor component selected from a third odor component group classified as Sour. It can be said that:

[0053] In this way, when multiple types of odor components are selected from different odor component groups (i.e., a combination of odor components derived from different odor component groups), the effect of reducing the tobacco heating odor can be further improved compared to the case of using only one type of odor component.

[0054] In a more preferred embodiment, the active ingredient may be a combination of at least one odor component selected from a first odor component group classified as having an odor quality of Nutty-Roast and at least one odor component selected from a third odor component group classified as having an odor quality of Sour.

[0055] In certain embodiments, the active ingredient is Mixture A consisting of 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; (B) Component B mixture consisting of 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, and 5-methyl-2-furancarboxaldehyde; (C) a mixture C consisting of heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or Any combination of Mixture Component A, Mixture Component B, and Mixture Component C It can be said that:

[0056] In certain embodiments, the active ingredient is Mixture component a consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine; A single component b consisting of pyridine; a mixture c consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or Any combination of mixed component a, single component b, and mixed component c It can be said that:

[0057] It is believed that the above-mentioned active ingredients can reduce the odor of cooked tobacco by a masking effect.

[0058] <2. Tobacco products containing odorant compositions> The odor composition described above can be incorporated into any component of a tobacco product as long as it can reduce the tobacco cooking odor. The odor composition described above can be incorporated into, for example, tobacco filler, cigarette paper, filter, etc. Thus, according to one aspect, a tobacco product comprising the odor composition described above is provided. In this specification, the tobacco product comprising the odor composition described above is also referred to as an "improved tobacco product" when it is distinguished from a tobacco product not comprising the odor composition.

[0059] The tobacco product may be any tobacco product that generates a heated tobacco odor derived from the tobacco filler. As described above, the heated tobacco odor is generated remarkably when the tobacco filler is heated during use of a heated flavor inhaler, but it is also generated from the tobacco filler when any tobacco product containing a tobacco filler is exposed to high temperature and humidity conditions during manufacture or storage. Therefore, the tobacco product includes any product such as a flavor inhaler that allows a user to taste the tobacco flavor by inhaling, and a smokeless tobacco that allows a user to taste the tobacco flavor by directly inhaling the product into the nasal cavity or oral cavity. Specific examples of the flavor inhaler include a combustion-type smoking article that provides a user with a tobacco flavor by burning a tobacco filler, and a heated flavor inhaler that provides a user with a flavor by heating a tobacco filler without burning it. Specific examples of the smokeless tobacco include snuff and chewing tobacco.

[0060] The tobacco product is preferably a heated flavor inhaler. As described above, the heated tobacco odor is significantly generated when the tobacco filler is heated by the heated flavor inhaler, so that the heated flavor inhaler can exhibit a particularly significant effect of reducing the heated tobacco odor.

[0061] The odor composition described above can be incorporated into a tobacco product in an amount suitable for reducing the tobacco cooking odor. For example, the odor composition described above can be incorporated into a tobacco product so that the active ingredient is contained in the components of the tobacco product (e.g., tobacco filler, cigarette paper, filter) at the above-mentioned concentration. The odor composition described above can be added to one tobacco product in an amount of, for example, 5 to 20 mg.

[0062] <3. Tobacco filler containing odor composition> The odor composition described above can preferably be incorporated into a tobacco filler. Thus, according to one aspect, a tobacco filler containing the odor composition described above is provided. In this specification, the tobacco filler containing the odor composition described above is also called an "improved tobacco filler" when it is distinguished from a tobacco filler not containing the odor composition. When the odor composition is incorporated into the tobacco filler, the tobacco cooked odor derived from the tobacco filler can be effectively reduced.

[0063] Tobacco filler is a tobacco material that functions as a tobacco flavor source in tobacco products. Tobacco filler can be, for example, tobacco shreds, tobacco sheets, tobacco granules, or a combination thereof. Tobacco shreds refer to shredded leaf tobacco (dried tobacco leaves) that is ready to be incorporated into tobacco products. Tobacco sheets refer to tobacco molded products or cut products thereof, which are formed into a sheet from tobacco materials such as tobacco shreds and tobacco shreds generated at raw material factories and manufacturing plants, such as leaf shreds and shreds. Tobacco granules refer to tobacco molded products formed into granules from tobacco materials such as tobacco shreds and tobacco shreds generated at raw material factories and manufacturing plants, such as leaf shreds and shreds.

[0064] The odor composition described above can be incorporated into the tobacco filler in an amount suitable for reducing the tobacco cooking odor. For example, the odor composition described above can be incorporated into the tobacco filler so that the active ingredient is contained in the tobacco filler at the above-mentioned concentration. The odor composition described above can be added in an amount of, for example, 3 to 100 mg per 100 mg of the tobacco filler.

[0065] The tobacco filler may further include an aerosol source, such as, for example, glycerin, propylene glycol, triethyl citrate, triacetin, 1,3-butanediol, or mixtures thereof.

[0066] <4. Tobacco products containing tobacco filler containing odor composition> The tobacco filler material containing the above-mentioned flavor composition can be incorporated into any tobacco product. Thus, according to one aspect, a tobacco product is provided that includes the tobacco filler material containing the above-mentioned flavor composition.

[0067] The tobacco product may be any tobacco product that generates a heated tobacco odor derived from the tobacco filler. As described above, the heated tobacco odor is generated significantly when the tobacco filler is heated during use of a heated flavor inhaler, but it is also generated from the tobacco filler when any tobacco product containing a tobacco filler is exposed to high temperature and humidity conditions during production or storage. Therefore, tobacco products include flavor inhalers that allow a user to enjoy the tobacco flavor by inhaling, and smokeless tobacco that allows a user to enjoy the tobacco flavor by directly inhaling the product into the nasal cavity or oral cavity. Specific examples of flavor inhalers include combustion-type smoking articles that provide a user with a tobacco flavor by burning a tobacco filler, and heated flavor inhalers that provide a user with a flavor by heating a tobacco filler without burning it. Specific examples of smokeless tobacco include snuff and chewing tobacco.

[0068] The tobacco product is preferably a heated flavor inhaler. As described above, the heated tobacco odor is significantly generated when the tobacco filler is heated by the heated flavor inhaler, so that the heated flavor inhaler can exhibit a particularly significant effect of reducing the heated tobacco odor.

[0069] More specifically, the tobacco filler containing the above-mentioned odor composition can be incorporated into the heated flavor inhaler by directly filling the inhaler body of the heated flavor inhaler. Alternatively, the tobacco filler containing the above-mentioned odor composition can be incorporated into the heated flavor inhaler in the form of a tobacco stick containing the tobacco filler and at least a cigarette paper wrapped around the tobacco filler. Alternatively, the tobacco filler containing the above-mentioned odor composition can be incorporated into the heated flavor inhaler in the form of a tobacco refill containing the tobacco filler and a heat-resistant container containing the tobacco filler.

[0070] Thus, according to one aspect, a tobacco stick is provided that includes a tobacco filler containing the above-mentioned odor composition and a cigarette paper wrapped around at least the tobacco filler. The "coffee paper wrapped around at least the tobacco filler" literally means that it wraps the tobacco filler, and may wrap other parts as well. The "coffee paper wrapped around at least the tobacco filler" may be, for example, cigarette paper wrapped around the tobacco filler, or cigarette paper wrapped around the tobacco filler and an adjacent part of it. According to another aspect, a heated flavor inhaler is provided that includes the above-mentioned tobacco stick and a heating device that heats the tobacco stick.

[0071] Alternatively, according to one aspect, a cigarette refill is provided, which includes a tobacco filler containing the above-mentioned odor composition and a heat-resistant container that contains the tobacco filler. According to another aspect, a heated flavor inhaler is provided, which includes the above-mentioned tobacco refill and a heating device that heats the tobacco refill.

[0072] An example of a heated flavor inhaler including the above-mentioned tobacco stick and a heating device for heating the tobacco stick will be described below with reference to Figures 1 to 3. Also, an example of a heated flavor inhaler including the above-mentioned tobacco refill and a heating device for heating the tobacco refill will be described with reference to Figure 4.

[0073] (Example of a heated flavor inhaler that contains tobacco sticks) Figures 1 and 2 are schematic cross-sectional views showing an example of a heated flavor inhaler. Figure 1 shows a state before a tobacco stick 20 is inserted into a heating device 10, and Figure 2 shows a state in which the tobacco stick 20 is inserted into the heating device 10 and heated. Figure 3 is a cross-sectional view of the tobacco stick 20.

[0074] 1 and 2, the heated flavor inhaler includes a tobacco stick 20 and a heating device 10 that heats the tobacco-containing segment 20A of the tobacco stick 20 from the outside. Note that the heated flavor inhaler is not limited to the configurations shown in FIGS. 1 and 2, as long as it includes the tobacco stick 20 and the heating device 10 that heats the tobacco stick 20.

[0075] 1 and 2 comprises a body 11, a heater 12, a metal tube 13, a battery unit 14, and a control unit 15. The body 11 has a cylindrical recess 16, and the heater 12 and the metal tube 13 are disposed on the inner side surface of the recess 16 at a position corresponding to the tobacco-containing segment 20A of a tobacco stick 20 to be inserted into the recess 16. The body 11 further has a ventilation hole 17, which communicates between the outside of the body 11 and the recess 16 and can supply air to the tobacco stick 20 inserted in the recess 16.

[0076] The heater 12 can be a heater that uses electric resistance, and heating is performed by supplying power from a battery unit 14 in response to an instruction from a control unit 15 that controls temperature.

[0077] The heat generated by the heater 12 is transferred to the tobacco-containing segment 20A of the tobacco stick 20 through a metal tube 13 having high thermal conductivity.

[0078] FIG. 2 is a schematic illustration, and therefore shows a gap between the outer periphery of the tobacco stick 20 and the inner periphery of the metal tube 13; however, in reality, for the purpose of efficient heat transfer, it is preferable that there be no gap between the outer periphery of the tobacco stick 20 and the inner periphery of the metal tube 13.

[0079] Although the heating device 10 heats the tobacco-containing segment 20A of the tobacco stick 20 from the outside, it may also heat the tobacco-containing segment 20A from the inside.

[0080] The heating temperature by the heating device 10 is not particularly limited, but is preferably 400° C. or less, more preferably 150° C. or more and 400° C. or less, and even more preferably 200° C. or more and 350° C. or less. The heating temperature refers to the temperature of the heater 12 of the heating device 10.

[0081] 3, the tobacco stick 20 has a cylindrical shape. The circumferential length of the tobacco stick 20 is preferably 16 mm to 27 mm, more preferably 20 mm to 26 mm, and even more preferably 21 mm to 25 mm. The total length (horizontal length) of the tobacco stick 20 is not particularly limited, but is preferably 40 mm to 90 mm, more preferably 50 mm to 75 mm, and even more preferably 50 mm to 60 mm.

[0082] The tobacco stick 20 is composed of a tobacco-containing segment 20A filled with a tobacco filler 21, a filter portion 20C that forms the mouthpiece, and a connecting portion 20B that connects the tobacco-containing segment 20A and the filter portion 20C.

[0083] The tobacco-containing segment 20A has a cylindrical shape. The total length (axial length) of the tobacco-containing segment 20A is, for example, preferably 20 to 70 mm, more preferably 20 to 50 mm, and even more preferably 20 to 30 mm. The cross-sectional shape of the tobacco-containing segment 20A is not particularly limited, and may be, for example, a circle, an ellipse, a polygon, or the like.

[0084] The tobacco-containing segment 20A has a tobacco filler 21 and a tobacco paper 22 wrapped around the tobacco filler 21. The tobacco filler 21 is, for example, tobacco shreds, sheet tobacco, tobacco granules, or a combination thereof. The tobacco filler 21 can contain the "odor composition" described above.

[0085] An aerosol source may be included in the tobacco filler 21. Examples of the aerosol source include glycerin, propylene glycol, triethyl citrate, triacetin, 1,3-butanediol, etc. These may be used alone or in combination of two or more.

[0086] 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-containing 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.

[0087] 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 changed as appropriate depending on manufacturing suitability, required quality, the length of the tobacco-containing segment 20A, etc.

[0088] 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 packed with, for example, cellulose acetate fibers at a high density. A plasticizer containing triacetin is added to the cellulose acetate fibers in an amount of, for example, 6 to 20 mass % relative to the mass 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.

[0089] The first packed layer 25a of the first segment 25 may be configured with, for example, 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 almost no air or aerosol flows through the first packed layer 25a. For example, when it is desired 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.

[0090] Replacing the shortened second segment 26 with the first segment 25 is effective for increasing the delivery amount of the aerosol components. Since the first packed layer 25a of the first segment 25 is a fiber packed layer, the feel from the outside during use does not cause discomfort to the user.

[0091] 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 filtering aerosol components.

[0092] The filtering performance for filtering the aerosol (mainstream smoke) emitted from the tobacco-containing segment 20A may be different between the first segment 25 and the second segment 26. A flavoring may be contained in at least one of the first segment 25 and the second segment 26. The structure of the filter portion 20C is arbitrary, and may be a structure having multiple segments as described above, or may be composed of a single segment.

[0093] The connecting portion 20B has a cylindrical shape and includes a cardboard tube 23 formed into a cylindrical shape using, for example, cardboard.

[0094] The lining paper 28 is wrapped around the outside of the tobacco-containing segment 20A, the connecting portion 20B, and the filter portion 20C in a cylindrical shape to integrally connect them together. A vinyl acetate emulsion adhesive is applied to the entire or nearly entire surface of one side (inner surface) of the lining paper 28, except for the vicinity of the ventilation hole portion 24. The multiple ventilation hole portions 24 are formed by laser processing from the outside after the tobacco-containing segment 20A, the connecting portion 20B, and the filter portion 20C are integrated by the lining paper 28.

[0095] 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 tobacco stick 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 fixed interval on one ring, but may be arranged in two rows at a fixed interval on two rings, or one or two rows of the ventilation hole section 24 may be arranged discontinuously or irregularly. When a user inhales by adding a mouthpiece, outside air is taken into the mainstream smoke through the ventilation hole section 24.

[0096] (Example of a heated flavor inhaler that includes a tobacco refill) Next, another example of the heated flavor inhaler will be described with reference to Fig. 4. Fig. 4 is a partial cutaway view showing another example of the heated flavor inhaler. The heated flavor inhaler 100 shown in Fig. 4 is an electric heating inhaler that generates an aerosol by heating a tobacco filler by electric heating.

[0097] The heated flavor inhaler 100 includes a main body 110 and a mouthpiece 120. The heated flavor inhaler 100 has a shape extending along the direction in which the main body 110 and the mouthpiece 120 are connected, and has a non-suction end (the end on the main body 110 side) and a suction end (the end on the mouthpiece 120 side).

[0098] In the following description, when a certain part is referred to as the "non-suction end side", the position specified by this "non-suction end side" is the end position of that part that is closer to the non-suction end of the heated flavor inhaler 100. In the following description, when a certain part is referred to as the "suction end side", the position specified by this "suction end side" is the end position of that part that is closer to the suction end of the heated flavor inhaler 100.

[0099] The main body 110 includes a cylindrical body 111 , a battery 112 , a control circuit 113 , and a heater 114 .

[0100] The cylinder 111 is a bottomed cylinder, and is open at the mouth end so that the tobacco refill 130 described later can be replaced. The cylinder 111 may be a cylindrical body or a polygonal cylinder. A charging section (not shown) for charging the battery 112 is provided at the non-mouth end of the cylinder 111. In addition, a power button (not shown) for turning the heated flavor inhaler 100 on and off is provided at the side wall of the cylinder 111.

[0101] The battery 112 is installed inside the cylindrical body 111. The battery 112 is, for example, a lithium ion secondary battery. The battery 112 supplies power required for the operation of the heated flavor inhaler 100 to the electric and electronic components included in the heated flavor inhaler 100. For example, the battery 112 supplies power to the control circuit 113 and the heater 114.

[0102] The control circuit 113 is installed inside the cylindrical body 111, between the opening and the battery 112. The control circuit 113 may be installed at another position inside the cylindrical body 111. The control circuit 113 controls the operation of the heated flavor inhaler 100. Specifically, the control circuit 113 controls the power supplied to the heater 114 based on a value output by a temperature sensor installed near the heater 114.

[0103] The heater 114 is disposed on the mouth end side within the cylindrical body 111. That is, the heater 114 is disposed within the cylindrical body 111, between the opening thereof and the control circuit 113. The heater 114 has a cup shape capable of accommodating the tobacco refill 130. The heater 114 is electrically connected to the battery 112 and the control circuit 113. The temperature of the heater 114 is controlled by the control circuit 113. The heater 114 is preferably surrounded by an insulator so that its heat is not transmitted to the cylindrical body 111, the battery 112, the control circuit 113, etc.

[0104] The main body 110 may further include a light emitting element, for example on the side wall of the cylindrical body 111, for notifying the user of the heating status of the cigarette refill 130 and the remaining charge of the battery 112.

[0105] Here, the cigarette refill 130 will be described. The tobacco refill 130 is placed inside the main body 110 so as to be surrounded by the heater 114. The tobacco refill 130 is replaced by the user after a predetermined number of puffs.

[0106] The cigarette refill 130 includes a heat-resistant container 131 and a tobacco filler 132. The heat-resistant container 131 is, for example, a container made of metal (such as aluminum).

[0107] The tobacco filler 132 is contained in a heat-resistant container 131. The tobacco filler 132 is, for example, tobacco shreds, tobacco sheets, tobacco granules, or a combination thereof. The tobacco filler 132 may contain the "odor composition" described above.

[0108] The tobacco filler 132 may contain an aerosol source. The aerosol source is a liquid that generates an aerosol when heated, and examples of the aerosol source include glycerin, propylene glycol, triethyl citrate, triacetin, 1,3-butanediol, etc. These may be used alone or in combination of two or more.

[0109] The tobacco refill 130 is sealed with an aluminum foil lid before being attached to the main body 110. When the tobacco refill 130 is attached to the main body 110, it is opened so that the tobacco flavor from the tobacco filler material 132 can be inhaled.

[0110] The mouthpiece 120 is detachably provided on the mouth end side of the main body 110. The mouthpiece 120 is removed from the main body 110 by the user when replacing the tobacco refill 130.

[0111] The mouthpiece 120 has a protrusion on the non-suction end side. When the mouthpiece 120 is attached to the main body 110, this protrusion penetrates the lid of the tobacco refill 130 and opens the tobacco refill 130. The mouthpiece 120 does not have to have a protrusion. In this case, the tobacco refill 130 is opened by the user's hand, for example, immediately before being attached to the main body 110.

[0112] The mouthpiece 120 has a first gas flow passage that guides air outside the heated flavor inhaler 100 to a space inside the tobacco refill 130. The gas inlet of the first gas flow passage is provided, for example, near the connection part of the mouthpiece 120 with the main body 110. The mouthpiece 120 further has a second gas flow passage that connects the space inside the tobacco refill 130 with the space outside the heated flavor inhaler 100 so that the user can inhale tobacco flavor from the tobacco filler 132. The gas outlet of the second gas flow passage is provided, for example, at the mouth end of the mouthpiece 120.

[0113] <5. Another side> According to another aspect, there is provided a method for producing an improved tobacco filler, comprising adding to a tobacco filler an odor composition containing at least one odor component selected from a first odor component group classified as having an odor quality of Nutty-Roast, a second odor component group classified as having an odor quality of Burnt, and a third odor component group classified as having an odor quality of Sour.

[0114] This method can be carried out by referring to the explanations in the columns <1. Odor composition>, <3. Tobacco filler containing odor composition>, and <4. Tobacco product containing tobacco filler containing odor composition>. The improved tobacco filler produced by this method can reduce the cooked tobacco odor.

[0115] According to another aspect, there is provided a method for producing an improved tobacco product, comprising incorporating into a tobacco product an odor composition containing at least one odor component selected from a first group of odor components classified as having an odor quality of Nutty-Roast, a second group of odor components classified as having an odor quality of Burnt, and a third group of odor components classified as having an odor quality of Sour.

[0116] Similarly, this method can be carried out by referring to the explanations in the columns <1. Odor composition>, <2. Tobacco product containing odor composition>, <3. Tobacco filler containing odor composition>, and <4. Tobacco product containing tobacco filler containing odor composition>. The improved tobacco product produced by this method can reduce the cooked tobacco odor.

[0117] <6. Preferred embodiment> Preferred embodiments are summarized below. [1] Tobacco products and An odor composition comprising at least one odor component selected from a first odor component group classified as Nutty-Roast, a second odor component group classified as Burnt, and a third odor component group classified as Sour. Improved tobacco products, including

[0118] [2] The first group of odor components is 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; the second odor component group is 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, 5-methyl-2-furancarboxaldehyde, and pyridine; The third odor component group is heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; [1] A tobacco product as described in the above.

[0119] [3] The at least one odor component, A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the second odor component group; A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group; A combination of at least one odorant selected from the second odorant group and at least one odorant selected from the third odorant group; or A combination of at least one odor component selected from the first odor component group, at least one odor component selected from the second odor component group, and at least one odor component selected from the third odor component group. A tobacco product according to [1] or [2].

[0120] [4] The tobacco product according to any one of [1] to [3], wherein the at least one odor component is a combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group.

[0121] [5] The at least one odor component, A mixture consisting of 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; A mixture consisting of 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, and 5-methyl-2-furancarboxaldehyde; a mixture of heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or Any combination of these mixture components A tobacco product according to [1] or [2].

[0122] [6] The at least one odor component, A mixture consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine; A single component consisting of pyridine; A mixture of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or Any combination of these mixed and single components A tobacco product according to [1] or [2].

[0123] [7] The tobacco product according to any one of [1] to [6], wherein the tobacco product is a heated flavor inhaler.

[0124] [8] Tobacco filler; An odor composition comprising at least one odor component selected from a first odor component group classified as Nutty-Roast, a second odor component group classified as Burnt, and a third odor component group classified as Sour. 1. An improved tobacco filler material comprising:

[0125] [9] The first odor component group is 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; the second odor component group is 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, 5-methyl-2-furancarboxaldehyde, and pyridine; The third odor component group is heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; [8] A tobacco filler material as described in [8].

[0126]

[10] The at least one odor component, A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the second odor component group; A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group; A combination of at least one odorant selected from the second odorant group and at least one odorant selected from the third odorant group; or A combination of at least one odor component selected from the first odor component group, at least one odor component selected from the second odor component group, and at least one odor component selected from the third odor component group. The tobacco filler material according to [8] or [9],

[0127]

[11] The tobacco filler according to any one of [8] to

[10] , wherein the at least one odor component is a combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group.

[0128]

[12] The at least one odor component, A mixture consisting of 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; A mixture consisting of 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, and 5-methyl-2-furancarboxaldehyde; a mixture of heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or Any combination of these mixture components The tobacco filler material according to [8] or [9],

[0129]

[13] The at least one odor component, A mixture consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine; A single component consisting of pyridine; A mixture of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or Any combination of these mixed and single components The tobacco filler material according to [8] or [9], EXAMPLES

[0130] [Example 1] <1-1. Preparation of tobacco filler and tobacco refill> Sample 1A: Nutty-Roast Odor composition 1A was prepared by adding all of the compounds shown in Table 1 to a mixture of glycerin and propylene glycol (mass ratio 1:1) so that the final concentration in tobacco filler 1A was the concentration shown in Table 1. The compounds shown in Table 1 are odor components classified as having an odor quality of Nutty-Roast.

[0131] [Table 1]

[0132] The odor composition 1A was added in an amount of 100 mg per 100 mg of tobacco raw material to prepare tobacco filler 1A. The concentrations [ppm by mass] shown in Table 1 refer to the concentrations of each compound in tobacco filler 1A, that is, the values ​​calculated by the following formula. Compound concentration [mass ppm] = {mass of compound / (mass of odor composition 1A + mass of tobacco raw material)} x 10 6

[0133] The concentrations of the compounds used in the examples vary depending on the type of compound, but this is because they were determined based on the content of each compound in cigarette smoke.

[0134] The tobacco raw material used in all of the examples produces a strong tobacco cooked odor when heated in a heated flavor inhaler. 200 mg of tobacco filler 1A was packed in a dedicated pot of the heated flavor inhaler shown in Figure 4 to prepare tobacco refill 1A.

[0135] Sample 1B: Burnt All of the compounds shown in Table 2 were added to a mixture of glycerin and propylene glycol (mass ratio 1:1) so that the final concentrations in tobacco filler 1B were the concentrations shown in Table 2, to prepare odor composition 1B. The compounds shown in Table 2 are odor components classified as having a Burnt odor quality.

[0136] [Table 2]

[0137] The odor composition 1B was added in an amount of 100 mg per 100 mg of tobacco raw material to prepare tobacco filler 1B. The concentrations [ppm by mass] shown in Table 2 refer to the concentrations of each compound in tobacco filler 1B, that is, the values ​​calculated by the following formula. Compound concentration [mass ppm] = {mass of compound / (mass of odor composition 1B + mass of tobacco raw material)} x 10 6

[0138] 200 mg of tobacco filler 1B was packed into a dedicated pot of the heating type flavor inhaler shown in FIG. 4 to prepare tobacco refill 1B.

[0139] Sample 1C: Sour All of the compounds shown in Table 3 were added to a mixture of glycerin and propylene glycol (mass ratio 1:1) so that the final concentrations in tobacco filler 1C were the concentrations shown in Table 3, to prepare odor composition 1C. The compounds shown in Table 3 are odor components classified as Sour in odor quality.

[0140] [Table 3]

[0141] The odor composition 1C was added in an amount of 100 mg per 100 mg of tobacco raw material to prepare tobacco filler 1C. The concentrations [ppm by mass] shown in Table 3 refer to the concentrations of each compound in tobacco filler 1C, that is, the values ​​calculated by the following formula. Compound concentration [mass ppm] = {mass of compound / (mass of odor component 1C + mass of tobacco raw material)} x 10 6

[0142] 200 mg of tobacco filler 1C was packed into a dedicated pot of the heated flavor inhaler shown in FIG. 4 to prepare tobacco refill 1C.

[0143] Sample 1D: Control The tobacco raw material was used as a tobacco filler 1D without adding an odor composition to prepare a tobacco refill 1D in the same manner as samples 1A to 1C.

[0144] <1-2. Evaluation> The tobacco refills 1A to 1D were placed in a heated flavor inhaler and heated to 180°C to inhale the tobacco flavor. When tobacco refills 1A to 1C were used, the tobacco cooking odor was clearly reduced compared to tobacco refill 1D (control). This result indicates that the tobacco cooking odor can be reduced for odor components classified as Nutty-Roast, Burnt, and Sour.

[0145] [Example 2] <2-1. Preparation of tobacco filler and tobacco stick> Sample 2A: Nutty-Roast All of the compounds listed in Table 4 were added to ethanol to give the final concentrations in tobacco filler 2A listed in Table 4 to prepare odor composition 2A. The compounds listed in Table 4 are odor components classified as having an odor quality of Nutty-Roast.

[0146] [Table 4]

[0147] The odor composition 2A was added in an amount of 5 μL per 100 mg of tobacco raw material or 100 mg of cut pieces of sheet tobacco to prepare tobacco filler 2A. The concentrations [ppm by mass] shown in Table 4 refer to the concentrations of each compound in tobacco filler 2A, that is, the values ​​calculated by the following formula. Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2A + mass of tobacco raw material or sheet tobacco pieces)} x 10 6

[0148] On the other hand, odor composition 2A was added in an amount of 10 μL to the tobacco filler portion of the tobacco stick shown in FIG. 3 to prepare tobacco stick 2A.

[0149] Sample 2B: Burnt Odor composition 2B was prepared by adding the compounds shown in Table 5 to ethanol so that the final concentration in tobacco filler 2B was the concentration shown in Table 5. The compounds shown in Table 5 are odor components classified as having a Burnt odor quality.

[0150] [Table 5]

[0151] The odor composition 2B was added in an amount of 5 μL per 100 mg of tobacco raw material or 100 mg of cut pieces of sheet tobacco to prepare tobacco filler 2B. The concentrations [ppm by mass] listed in Table 5 refer to the concentrations of each compound in tobacco filler 2B, that is, the values ​​calculated by the following formula. Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2B + mass of tobacco raw material or sheet tobacco pieces)} x 10 6

[0152] On the other hand, odor composition 2B was added in an amount of 10 μL to the tobacco filler portion of the tobacco stick shown in FIG. 3 to prepare tobacco stick 2B.

[0153] Sample 2C: Sour All of the compounds listed in Table 6 were added to ethanol to prepare odor composition 2C so that the final concentration in tobacco filler 2C was the concentration listed in Table 6. The compounds listed in Table 6 are odor components classified as Sour in odor quality.

[0154] [Table 6]

[0155] The odor composition 2C was added in an amount of 5 μL per 100 mg of tobacco raw material or 100 mg of cut pieces of sheet tobacco to prepare tobacco filler 2C. The concentrations [ppm by mass] shown in Table 6 refer to the concentrations of each compound in tobacco filler 2C, that is, the values ​​calculated by the following formula. Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2C + mass of tobacco raw material or sheet tobacco pieces)} x 10 6

[0156] On the other hand, odor composition 2C was added in an amount of 10 μL to the tobacco filler portion of the tobacco stick shown in FIG. 3 to prepare tobacco stick 2C.

[0157] Sample 2D: Nutty-Roast + Sour All of the compounds listed in Tables 4 and 6 were added to ethanol to give the final concentrations in tobacco filler 2D listed in Tables 4 and 6 to prepare odor composition 2D. Odor composition 2D contains a combination of odorants classified as Nutty-Roast and Sour odorants.

[0158] The odor composition 2D was added in an amount of 5 μL per 100 mg of tobacco raw material or 100 mg of cut pieces of sheet tobacco to prepare tobacco filler 2D. The concentrations [ppm by mass] shown in the table refer to the concentrations of each compound in tobacco filler 2D, that is, the values ​​calculated by the following formula. Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2D + mass of tobacco raw material or sheet tobacco pieces)} × 10 6

[0159] On the other hand, odor composition 2D was added in an amount of 10 μL to the tobacco filler portion of the tobacco stick shown in FIG. 3 to prepare tobacco stick 2D.

[0160] Sample 2E: All mix Odor composition 2E was prepared by adding all of the compounds listed in Tables 4 to 6 to ethanol so that the final concentrations in tobacco filler 2E were the concentrations listed in Tables 4 to 6. Odor composition 2E contains a combination of an odor component classified as Nutty-Roast, an odor component classified as Burnt, and an odor component classified as Sour.

[0161] The odor composition 2E was added in an amount of 5 μL per 100 mg of tobacco raw material or 100 mg of cut pieces of sheet tobacco to prepare tobacco filler 2E. The concentrations [ppm by mass] shown in the table refer to the concentrations of each compound in tobacco filler 2E, that is, the values ​​calculated by the following formula. Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2E + mass of tobacco raw material or sheet tobacco pieces)} x 10 6

[0162] On the other hand, odor composition 2E was added in an amount of 10 μL to the tobacco filler portion of the tobacco stick shown in FIG. 3 to prepare tobacco stick 2E.

[0163] Sample 2F: Control Cut pieces of tobacco raw material or sheet tobacco were used as tobacco filler 2F without adding any odor composition. On the other hand, tobacco raw material or cut pieces of sheet tobacco were used as tobacco filler 2F without adding any odor composition to prepare tobacco stick 2F in the same manner as samples 2A to 2E.

[0164] <2-2. Evaluation> Tobacco filler materials 2A to 2F were filled into a heated flavor inhaler of the type in which the tobacco filler is directly filled into the inhaler body, and heated to 180°C to inhale the tobacco flavor. When tobacco filler materials 2A to 2E were used, the tobacco heating odor was clearly reduced compared to tobacco filler material 2F (control). In particular, when tobacco filler materials 2D and 2E were used, the effect of reducing the tobacco heating odor was high.

[0165] On the other hand, tobacco sticks 2A to 2F were inserted into the heating device shown in Figures 1 and 2, heated to 210°C, and the tobacco flavor was inhaled. When tobacco sticks 2A to 2E were used, the tobacco combustion odor was clearly reduced compared to tobacco stick 2F (control). In particular, when tobacco sticks 2D and 2E were used, the effect of reducing the tobacco combustion odor was high.

[0166] These results show that odor components classified as Nutty-Roast, Burnt, and Sour can all reduce the tobacco odor. These results also show that the effect of reducing the tobacco odor can be enhanced by using a combination of at least two of the odor components classified as Nutty-Roast, Burnt, and Sour.

Claims

1. An improved tobacco filler material comprising the following odor component (A), (B), (C) or (D) and a tobacco filler material; a heating device for heating the improved tobacco filler; Heated flavor inhalers including: (A) mixed component A consisting of 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; (B) 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, and 5-methyl-2-furancarboxaldehyde; (C) a mixture component C consisting of heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or (D) Any combination of the mixture components A, B, and C.

2. An improved tobacco filler material comprising the following odor component (a), (c) or (d) and a tobacco filler material; a heating device for heating the improved tobacco filler; Heated flavor inhalers including: (a) a mixed component a consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine; (c) a mixture c consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or (d) A combination of the mixed component a and the mixed component c.

3. 3. The heated flavor inhaler according to claim 1, wherein the improved tobacco filler is contained in the heated flavor inhaler in the form of a tobacco stick in which the improved tobacco filler is wrapped in cigarette paper.

4. 3. The heated flavor inhaler according to claim 1, wherein the improved tobacco filler is contained in the heated flavor inhaler in the form of a tobacco refill in which the improved tobacco filler is housed in a pressure-resistant container.

5. The following odor component (A), (B), (C) or (D), Tobacco filler and An improved tobacco filler for a heated flavor inhaler, comprising: (A) mixed component A consisting of 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; (B) 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, and 5-methyl-2-furancarboxaldehyde; (C) a mixture component C consisting of heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or (D) Any combination of the mixture components A, B, and C.

6. The following odor component (a), (c) or (d): Tobacco filler and An improved tobacco filler for a heated flavor inhaler, comprising: (a) a mixed component a consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine; (c) a mixture c consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or (d) A combination of the mixed component a and the mixed component c.

7. A tobacco stick comprising the improved tobacco filler according to claim 5 or 6 and a cigarette paper wrapped around at least said improved tobacco filler.

8. A cigarette refill comprising the improved tobacco filler material according to claim 5 or 6, and a heat-resistant container for accommodating said improved tobacco filler material.

9. A method for producing an improved tobacco filler for a heated flavor inhaler, comprising adding an odor composition containing the following odor component (A), (B), (C) or (D) to a tobacco filler: (A) mixed component A consisting of 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; (B) 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, and 5-methyl-2-furancarboxaldehyde; (C) a mixture component C consisting of heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or (D) Any combination of the mixture components A, B, and C.

10. A method for producing an improved tobacco filler for a heated flavor inhaler, comprising adding an odor composition containing the following odor component (a), (c) or (d) to a tobacco filler: (a) a mixed component a consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine; (c) a mixture c consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or (d) A combination of the mixed component a and the mixed component c.

11. Providing a heated flavor inhaler including a tobacco filler and a heating device for heating the tobacco filler; Adding an odor composition containing the following odor component (A), (B), (C) or (D) to the tobacco filler contained in the heated flavor inhaler. A method for producing a heated flavor inhaler, comprising: (A) mixed component A consisting of 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine; (B) 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, and 5-methyl-2-furancarboxaldehyde; (C) a mixture component C consisting of heptanoic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or (D) Any combination of the mixture components A, B, and C.

12. Providing a heated flavor inhaler including a tobacco filler and a heating device for heating the tobacco filler; Adding an odor composition containing the following odor component (a), (c) or (d) to the tobacco filler contained in the heated flavor inhaler. A method for producing a heated flavor inhaler, comprising: (a) a mixed component a consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine; (c) a mixture c consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or (d) A combination of the mixed component a and the mixed component c.

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