Flavor inhalation article and electric heating-type flavor inhalation system

Abstract

A flavor inhalation article having a flavor generation segment, a mouthpiece segment, and a lining sheet, which is wound around the flavor generation segment and the mouthpiece segment, wherein the mouthpiece segment has one or more mouthpiece-constituting segments, and at least one of the mouthpiece-constituting segments and the lining sheet comprise a perceivable component.

Description

Flavor inhalation article and electrically heated flavor inhalation system

[0001] The present invention relates to a flavor inhalation article and an electrically heated flavor inhalation system.

[0002] Flavor inhalation articles, which are composed of components such as a flavor-generating segment containing a flavor-generating component, a mouthpiece segment, and a lining sheet around which these are wrapped, have recently attracted attention as cigarettes (paper cigarettes), which have been used for many years, and as cigarette substitutes. They are used in non-combustion-heated flavor inhalation articles for electrically heated flavor inhalation systems that utilize electrical heating without combustion. Flavor inhalation articles are primarily intended to provide users with flavor components generated by burning or heating the flavor-generating segment. In recent years, however, technologies have been developed for imparting sensory components to various components of flavor inhalation articles in order to enhance the sensations of taste, etc. imparted by the flavor, etc., and to impart additional sensory sensations to users. For example, Patent Document 1 discloses a technique for imparting sensory components to a lining sheet such as tipping paper, in which a sensory component that imparts bitterness, etc., is added to the tipping paper. Patent Document 2 also discloses a technique for imparting a coolant inclusion complex, which imparts a cool sensation, to the outer surface of the tipping paper as a sensory component.

[0003] JP 2009-148233 A JP 2015-516816 A

[0004] As disclosed in Patent Documents 1 and 2, techniques for imparting a sensory component to a lining sheet such as tipping paper are known. However, there is a demand from users for a stronger sensory sensation, and there is room for improvement in means for imparting a sensory sensation to users. Therefore, an object of the present invention is to provide a flavor inhalation article that can more effectively impart a sensory sensation to users by means different from conventional means, and an electrically heated flavor inhalation system equipped with the flavor inhalation article.

[0005] As a result of extensive research, the inventors have discovered that the above-mentioned problems can be solved by a flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment, wherein the mouthpiece segment has one or more mouthpiece constituent segments, and at least one of the mouthpiece constituent segments and the lining sheet contain a sensory component, and have arrived at the present invention.

[0006] That is, the gist of the present invention is as follows. [1] A flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment, wherein the mouthpiece segment has one or more mouthpiece constituent segments, and at least one of the mouthpiece constituent segments and the lining sheet contains a sensory component. [2] The flavor inhalation article according to [1], wherein the sensory component is at least one component selected from the group consisting of a cooling component, a sour component, a bitter component, a bitterness suppressing component, a sweet component, and a pungent component. [3] The flavor inhalation article according to [1] or [2], wherein at least one of the mouthpiece constituent segments contains a mouthpiece constituent segment filler, and wherein the mouthpiece constituent segment filler contains plasticized cellulose acetate fiber. [4] The flavor inhalation article according to [3], wherein the mouthpiece constituent segment filler contains natural pulp fiber and polyalkylene glycol. [5] The flavor inhalation article according to any one of [1] to [4], wherein the lining sheet is liquid permeable. [6] The flavor inhalation article according to any one of [1] to [5], wherein the lining sheet has an air permeability of 10 Coresta units or more. [7] The flavor inhalation article according to any one of [1] to [6], wherein at least one of the mouthpiece constituent segments has a first wrapper wrapped around its circumferential outer surface, and the first wrapper is liquid permeable. [8] The flavor inhalation article according to [7], wherein the mouthpiece segment has two or more mouthpiece constituent segments, at least two of the mouthpiece constituent segments are wrapped with the first wrapper, and at least one of the mouthpiece constituent segments has a second wrapper wrapped circumferentially inward of the first wrapper, and the second wrapper is liquid permeable. [9] The flavor inhalation article according to [7] or [8], wherein the air permeability of the first wrapper is 100 Coresta units or more.

[10] The flavor inhalation article according to [8] or [9], wherein the second wrapper has an air permeability of 100 Coresta units or more.

[11] The flavor inhalation article according to any one of [1] to

[10] , wherein the lining sheet has, on its circumferential inner surface, a region containing adhesive and a region not containing adhesive.

[12] The flavor inhalation article according to

[11] , wherein the lining sheet has, in at least a part of the region on its circumferential inner surface corresponding to the region containing the sensate, a region not containing adhesive.

[13] The flavor inhalation article according to any one of [1] to

[12] , wherein the flavor inhalation article is a non-combustion heating type flavor inhalation article.

[14] An electrically heated flavor inhalation system comprising the flavor inhalation article according to

[13] and an electrically heated device that heats the flavor inhalation article.

[0007] The present invention can provide a flavor inhalation article that can more effectively impart a sensation to a user by a means different from conventional means, and an electrically heated flavor inhalation system that includes the flavor inhalation article.

[0008] FIG. 1 is a schematic diagram of a flavor inhalation article according to an embodiment of the present invention. FIG. 2 is a schematic diagram of a flavor inhalation article according to an embodiment of the present invention. FIG. 3 is a diagram for explaining the arrangement of a first wrapper and a second wrapper. FIG. 4 is a schematic diagram of an electrically heated flavor inhalation system according to an embodiment of the present invention. FIG. 5 is a diagram for explaining the configuration of the periphery of a heating region in an electrically heated device. FIG. 6 is a diagram for explaining the configuration of a control unit. FIG. 7 is a graph showing the evaluation results of the transfer of sensory components in Examples.

[0009] The following describes embodiments of the present invention in detail. However, these descriptions are merely examples (representative examples) of embodiments of the present invention, and the present invention is not limited to these descriptions as long as they do not depart from the gist of the present invention. In this specification, a numerical range expressed using "to" means a range including the numerical values ​​before and after "to" as the lower and upper limits, and "A to B" means A or greater and B or less. Furthermore, in this specification, the expression "A or B" may be interpreted as "at least one selected from the group consisting of A and B." Furthermore, although multiple embodiments are described in this specification, various conditions in each embodiment may be applied to each other to the extent applicable. Furthermore, while the X, Y, and Z directions are shown in some of the drawings, the left-right direction of the flavor inhalation article or the electrically heated device into which the flavor inhalation article is inserted is indicated as the X direction, the up-down direction as the Y direction, and the depth direction as the Z direction. These directions are merely illustrative for the sake of convenience and do not limit the elements in the figures. For example, the elements of the electrically heated flavor inhalation system are not limited to being arranged in the directions shown in the figures.

[0010] <Flavor inhalation article> A flavor inhalation article according to one embodiment of the present invention (also simply referred to as "flavor inhalation article") is a flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment, wherein the mouthpiece segment has one or more mouthpiece constituent segments, and at least one of the mouthpiece constituent segments and the lining sheet contains a sensory component.

[0011] Conventional flavor inhalation articles allow users to sense the sensory components applied to the lining sheet with their lips, but there are limitations to the amount of sensory components that can be applied to the lining sheet and the intensity of the sensation that can be sensed with the lips, which can result in problems with insufficient sensory perception for the user. In contrast, with the flavor inhalation article of the present embodiment, at least one of the mouthpiece segments and the lining sheet contain sensory components. Therefore, not only does the user sense the sensory components contained in the lining sheet with their lips, but the sensory components contained in at least one of the mouthpiece segments are carried into the mouth along with flavor components, aerosols, etc., generated by heating, allowing the user to sense the sensory components more strongly. Furthermore, because the same sensory component is perceived differently by the user when sensed with the lips and when sensed in the mouth, sensing the sensory component both with the lips and in the mouth can provide a new sensation different from that of conventional flavor inhalation articles.

[0012] The mode of use of the flavor inhalation article according to the present embodiment is not particularly limited, and may be a non-combustion heating type flavor inhalation article or a cigarette (cigarette). An example of a non-combustion heating type flavor inhalation article is shown in FIG. 1. The flavor inhalation article according to the present embodiment will be described below with reference to FIG. 1, but the present embodiment is not limited to this mode. Note that although each embodiment and the like are sometimes described using figures in this specification, the dimensions, materials, shapes, and relative positions of components described in each embodiment and shown in the figures are merely examples. For example, in the present embodiment, a flavor inhalation article containing a tobacco filler as a flavor source is described as an example of a flavor inhalation article, but the flavor inhalation article may not contain a tobacco filler and may contain other flavor components.

[0013] 1 is a rod-shaped flavor inhalation article having a mouthpiece segment 101, a flavor generating segment 102, and a lining sheet 103 around which the mouthpiece segment 101 and the flavor generating segment 102 are wound, the mouthpiece segment 101 including a filter segment 104 consisting of a first filter segment 104A and a second filter segment 104B, and a cooling segment 105, the first filter segment 104A, the second filter segment 104B, the cooling segment 105, and the flavor generating segment 102 being arranged coaxially adjacent to each other in this order in the axial direction (also referred to as the "longitudinal direction") of the flavor inhalation article 100, and an opening V is provided concentrically in the circumferential direction of the cooling segment 105. The opening V is usually a hole for promoting the inflow of air from the outside when a user inhales, and this inflow of air can lower the temperature of the components and air flowing in from the flavor generating segment 102. The first filter segment 104A and the second filter segment 104B each have a first wrapper 106 wound around their circumferential outer surfaces. The first filter segment 104A further includes a second wrapper 107 wound inside the first wrapper 106, specifically the second wrapper 107 disposed on the circumferential outer surface of the first filter segment 104A, and a filter medium 108 disposed inside the second wrapper 107.

[0014] When the flavor inhalation article 100 according to the present embodiment is used as a cigarette, it may have a cooling segment 105, but since cigarettes generally do not have a cooling segment, it can be used in an embodiment in which the cooling segment 105 is not included and the flavor generation segment 102 extends to the region where the cooling segment 105 is present, and for example, an embodiment shown in Fig. 2 can be adopted. The stick-shaped flavor inhalation article 100 shown in Fig. 2 is a flavor inhalation article having a mouthpiece segment 101, a flavor generation segment 102, and a lining sheet 103 around which the mouthpiece segment 101 and the flavor generation segment 102 are wound, and the mouthpiece segment 101 is a filter segment 104 including a filter medium 108 arranged inside a first wrapper 106.

[0015] In the flavor inhalation article 100, components generated by heating (including combustion) the flavor generating segment 102 and the like are delivered to the user's mouth through the mouthpiece segment 101. Examples of components generated by heating include flavor components derived from flavorings, nicotine and tar derived from tobacco leaves, aerosol components derived from the aerosol base material, and sensory components contained in the mouthpiece constituent segments. In this specification, the aerosol base material refers to a base material for generating aerosols and is not generally used in cigarettes. In the case of cigarettes, flavor components and the like generated by burning the flavorings contained in the flavor generating segment 102, tobacco leaves, and the like are typically delivered to the user's mouth.

[0016] 1 , reference numeral 151 denotes a mouth end of the flavor inhalation article 100 (mouthpiece segment 101). Reference numeral 152 denotes a tip end of the flavor inhalation article 100 opposite to the mouth end 151. The flavor generating segment 102 is disposed on the tip 152 side of the flavor inhalation article 100.

[0017] As described above, the arrangement of each segment of the flavor inhalation article 100 is not limited to the embodiment shown in Fig. 1 and may be a general embodiment. For example, although the embodiment shown in Fig. 1 includes two filter segments, a first filter segment 104A and a second filter segment 104B, as the filter segment 104, an embodiment including only a single filter segment may also be used.

[0018] The flavor inhalation article 100 preferably has a columnar shape that satisfies a shape in which the aspect ratio defined as follows is 1 or more. Aspect ratio = h / w where w is the width of the base of the columnar body (in this specification, this is defined as the width of the base at the end (reference numeral 152 side) on the flavor generating segment 102 side), h is the height, and it is preferable that h ≥ w. In this specification, the long axis direction is defined as the direction indicated by h. Therefore, even if w ≥ h, the direction indicated by h will be referred to as the long axis direction for convenience. The shape of the bottom is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, or the like, and the width w is the diameter if the bottom is a circle, the major axis if it is an ellipse, or the diameter of the circumscribing circle or the major axis of the circumscribing ellipse if it is a polygon or a rounded polygon.

[0019] The length h of the flavor inhalation article 100 in the major axis direction is not particularly limited and is, for example, usually 40 mm or more, preferably 45 mm or more, and more preferably 50 mm or more, and is usually 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less. The width w of the bottom surface of the flavor inhalation article 100 is not particularly limited and is, for example, usually 5 mm or more, and preferably 5.5 mm or more, and is usually 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less. The length ratio of the cooling segment 105 to the filter segment 104 in the longitudinal direction of the flavor inhalation article 100 (cooling segment 105:filter segment 104) is not particularly limited, but from the viewpoint of the amount of flavor component delivered, it is usually 0.60 to 1.40:0.60 to 1.40, 0.80 to 1.20:0.80 to 1.20, preferably 0.85 to 1.15:0.85 to 1.15, more preferably 0.90 to 1.10:0.90 to 1.10, and even more preferably 0.95 to 1.05:0.95 to 1.05. By setting the length ratio of the cooling segment 105 to the filter segment 104 within the above range, a balance can be achieved between the cooling effect, the effect of suppressing loss due to adhesion of generated steam and aerosol to the inner wall of the cooling segment, and the filter's air volume and flavor adjustment function, thereby realizing the effect of presenting a good flavor. In particular, if the cooling segment is made longer, the aerosol or the like is made more granular, and a good flavor can be achieved, but if it is too long, the substances passing through will adhere to the inner wall.

[0020] The airflow resistance in the longitudinal direction of each flavor inhalation article 100 is not particularly limited, but from the viewpoint of ease of inhalation, it is usually 10 mmH ２ O or more, 20 mmH ２ It is preferable that the pressure is 30 mmH or more. ２ It is more preferable that the pressure is 100 mmH or more. ２ O or less, 80 mmH ２ It is preferable that the pressure is 60 mmH or less. ２It is more preferable that the airflow resistance is 0 or less. The airflow resistance is measured in accordance with the ISO standard method (ISO6565:2015) using, for example, a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd. The airflow resistance refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc / min) from one end face (first end face) to the other end face (second end face) in a state where air does not pass through the side face of the flavor inhalation article 100. The unit is generally mmH ２ It is represented by O. It is known that the relationship between the airflow resistance and the length of the flavor inhalation article 100 is proportional within a length range typically used (5 to 200 mm), and if the length is doubled, the airflow resistance of the flavor inhalation article 100 also doubles.

[0021] (Liquid permeability) In this embodiment, it is preferable that at least one selected from the group consisting of the lining sheet 103, the first wrapper 106, and the second wrapper 107 (also referred to in this section as "lining sheet 103, etc.") has liquid permeability, it is more preferable that two or more of them have liquid permeability, and it is particularly preferable that all of them have liquid permeability. In this specification, "having liquid permeability" means that when a liquid (e.g., water) adheres to it, it easily penetrates, spreads, or leaks to the opposite surface.

[0022] The method for imparting liquid permeability to the lining sheet 103, etc., is not particularly limited. Examples include using a liquid-permeable material as the material for the lining sheet 103, etc., and providing holes in the lining sheet 103, etc. Having liquid permeability in the lining sheet 103, etc., allows the sensory components contained in the lining sheet 103 to migrate into the mouthpiece constituent segments over time, which is advantageous in terms of manufacturing, as it allows the amount of sensory components added to the mouthpiece constituent segments to be reduced during manufacturing. From the perspective of facilitating the migration of the sensory components contained in the lining sheet 103 into the mouthpiece constituent segments, it is preferable that at least the region of the lining sheet that is circumferentially more inward than the region where the sensory components are present be liquid permeable.

[0023] Liquid permeability can also be evaluated from the air permeability of the lining sheet 103, etc. The higher the air permeability, the higher the liquid permeability tends to be, and an air permeability of 10 Coresta units or more can provide liquid permeability. An air permeability of 100 Coresta units or more can provide higher liquid permeability, and an air permeability of 1000 Coresta units or more can provide even higher liquid permeability.

[0024] [Lining Sheet] The flavor inhalation article 100 has a lining sheet 103 around which the flavor generating segment 102 and the mouthpiece segment 101 are wrapped. The lining sheet 103 is not particularly limited as long as it contains a sensory component, and may contain components other than the sensory component.

[0025] The basis weight of the lining sheet 103 is not particularly limited, but is typically 10 gsm or more and 120 gsm or less, preferably 50 gsm or more and 80 gsm or less, and more preferably 30 gsm or more and 60 gsm or less. If the basis weight is equal to or greater than the lower limit of the above range, the segments can be firmly bonded. If the basis weight is equal to or less than the upper limit of the above range, high-speed winding is possible. Here, the basis weight of the lining sheet 103 is calculated based on the combined weight of the substrate and sensory components of the lining sheet described below, and also based on the weight of optional layers such as a color layer, a cover layer, and a lip release layer, if present.

[0026] The thickness of the lining sheet 103 is not particularly limited, but is usually 10 μm or more and 120 μm or less, preferably 20 μm or more and 80 μm or less, and more preferably 35 μm or more and 55 μm or less.

[0027] The air permeability of the lining sheet 103 is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less. Furthermore, when liquid permeability is imparted by air permeability, it is preferably 10 Coresta units or more and 10,000 Coresta units or less, and more preferably 10 Coresta units or more and 100 Coresta units or less. If the air permeability is equal to or greater than the lower limit of the above range, sensory components can be easily transferred into the mouthpiece constituent segments. Furthermore, if the air permeability is equal to or less than the upper limit of the above range, it is possible to suppress the inflow of more air than necessary from the lining sheet. Air permeability is a value measured in accordance with ISO 2965:2009, and is the value of the rate at which air permeability increases over an area of ​​1 cm per minute when the differential pressure between the two surfaces of the paper is 1 kPa. ２ Flow rate of gas passing through (cm ３ ) One Coresta unit (1 Coresta unit, 1 C.U.) is expressed as cm under 1 kPa. ３ / (min cm ２ )

[0028] The material of the lining sheet is not particularly limited, and materials used as lining sheets in known cigarettes or non-combustion heating flavor inhalation articles can be used. For example, the substrate of the lining sheet can be paper made from general plant fibers (pulp), a sheet made from polymer-based chemical fibers (polypropylene, polyethylene, nylon, etc.), a polymer-based sheet, metal foil, or a composite material combining these. A composite material in which a polymer-based sheet is bonded to a paper substrate can also be used. Furthermore, from the viewpoint of the liquid permeability, paper is preferable. Below, an example in which paper is used as the substrate of the lining sheet will be described, but the same can also be applied to cases in which materials other than paper are used within the applicable range.

[0029] Examples of paper include those containing pulp as a main component. Pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by blending non-wood pulp, such as flax pulp, hemp pulp, sisal pulp, or esparto, which is commonly used in cigarette papers for flavor inhalation products. These pulps may be used alone or in combination of multiple types in any ratio. Furthermore, the paper may consist of one sheet or multiple sheets. Examples of pulp that can be used include chemical pulp, ground pulp, chemi-ground pulp, and thermomechanical pulp, which are produced by kraft cooking, acidic, neutral, or alkaline sulfite cooking, or soda cooking.

[0030] In addition to the pulp, the paper may contain a filler, for example, a metal carbonate such as calcium carbonate or magnesium carbonate, a metal oxide such as titanium oxide, titanium dioxide or aluminum oxide, a metal sulfate such as barium sulfate or calcium sulfate, a metal sulfide such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth, gypsum, etc., and it is particularly preferable that the paper contains calcium carbonate from the viewpoints of improving whiteness and opacity and increasing the heating rate. Furthermore, these fillers may be used alone or in combination of two or more types.

[0031] In addition to the pulp and filler, various auxiliary agents may be added to the paper.

[0032] The basis weight of the lining sheet substrate is not particularly limited, but is usually 10 gsm or more and 100 gsm or less, preferably 20 gsm or more and 70 gsm or less, and more preferably 30 gsm or more and 50 gsm or less. The air permeability of the lining sheet substrate is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less. Furthermore, when liquid permeability is imparted by air permeability, it is preferably 10 Coresta units or more and 10,000 Coresta units or less, more preferably 10 Coresta units or more and 100 Coresta units or less. If the air permeability is equal to or greater than the lower limit of the above range, sensory components can be easily transferred into the mouthpiece constituent segments. Furthermore, if the air permeability is equal to or less than the upper limit of the above range, excessive air inflow from the lining sheet can be suppressed. The air permeability of the lining sheet substrate is a value measured in accordance with ISO 2965:2009, and is the value measured when the differential pressure between the two sides of the paper is 1 kPa and the area of ​​1 cm 2 is reduced per minute. ２ Flow rate of gas passing through (cm ３ 1 C.U. is expressed as cm under 1 kPa. ３ / (min cm ２ )

[0033] The shape of the substrate of the lining sheet is not particularly limited, and can be, for example, square or rectangular.

[0034] The base material of the lining sheet may be manufactured by a known method or a combination of known methods, or a commercially available product may be used. For example, in an embodiment in which pulp is the main component, a method of adjusting and uniforming the texture during the papermaking process using a Fourdrinier paper machine, a cylinder paper machine, or a combined cylinder / short-cylinder paper machine using pulp can be mentioned. A method of wrapping the lining sheet around the mouthpiece segment includes, for example, wrapping a lining sheet coated with a glue on the surface that will become the circumferential inner surface when wrapped around the mouthpiece segment and gluing it. When wrapping in this manner, it is preferable to coat the lining sheet so that the circumferential inner surface has a region containing glue and a region not containing glue. This allows for a reduction in the amount of glue used. It is also preferable that the lining sheet has a region not containing glue in at least a portion of the region on the circumferential inner surface corresponding to the region containing the sensory component. Having a region not containing glue in at least a portion of the region on the circumferential inner surface corresponding to the region containing the sensory component means that when the sensory component is coated on the outer circumferential surface of the lining sheet, a region not coated with glue is provided on the back side of the region where the sensory component is coated. This configuration allows the sensory components applied to the lining sheet to migrate more easily into the mouthpiece segments without being impeded by the adhesive, thereby reducing the amount of sensory components added to the mouthpiece segments during manufacturing. The area of ​​the region that does not contain adhesive is preferably 30% or more, more preferably 60% or more, and particularly preferably 100% of the area of ​​the region on the circumferential inner surface that corresponds to the region that contains the sensory components.

[0035] (Sensory Components) In this specification, the term "sensory components" refers to any sensation that can be felt by the user on the lips or in the mouth, and examples include skin sensations such as coolness or spiciness, or tastes such as sourness, bitterness, or sweetness. Furthermore, the sensory components contained in at least one of the mouthpiece constituent segments and the lining sheet are not particularly limited, and the sensory component contained in at least one of the mouthpiece constituent segments and the sensory component contained in the lining sheet may be different sensory components.

[0036] The type of sensory component is not particularly limited as long as it is a component that affects perception, and examples thereof include at least one component selected from the group consisting of cooling components, sour components, bitter components, bitterness-suppressing components, sweet components, and pungent components. Specific components include, for example, the components listed below, but components commonly used as sensory components can also be used. One sensory component may be used alone, or two or more may be used in combination. Examples of cooling components include 3-l-menthoxypropane-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-1,2-diol, menthol, menthone, camphor, pulegol, isopulegol, cineole, peppermint oil, peppermint oil, spearmint oil, eucalyptus oil, p-menthane-3,8-diol, 2-l-menthoxyethan-1-ol, 3-l-menthoxypropan-1-ol, and the like. menthyl 3-hydroxybutanoate, menthyl lactate, menthone glycerin ketal, 2-(2-1-menthyloxyethyl)ethanol, menthyl glyoxylate, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, N-methyl-2,2-isopropyl, methyl-3-methylbutanamide, menthyl 2-pyrrolidone-5-carboxylate, or N-(ethoxycarbonylmethyl)-3-p-menthanecarboxamide. Examples of sour components include citric acid, tartaric acid, malic acid, ascorbic acid, adipic acid, sodium citrate, glucono-delta-lactone, gluconic acid, succinic acid, monosodium succinate (crystalline), anhydrous sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid.Examples of bitter components include caffeine, coffee extract, green tea extract, black tea extract, quinine, quinine hydrochloride, denatonium benzoate, theobromine, cocoa extract, limonin, naringin, hesperidin, glycosyltransferase vitamin P, tannin, tryptophan, phenylalanine, tyrosine, arginine, valine, leucine, isoleucine, proline, isoflavone, rutin, artemisia absinthium extract, Swertia japonica extract, hop extract, humulone, isohumulone, or a mixture thereof. Preferred examples include caffeine, coffee extract, green tea extract, and black tea extract. Examples of bitterness-reducing components include sodium chloride, sodium gluconate, sodium acetate, erythritol, glycosylated vitamin P, thaumatin, sodium succinate, sodium tartrate, sodium citrate, sodium malate, sodium glutamate, sodium phosphate, and phospholipids. Examples of sweet components include glucose, fructose, maltose, sucrose, oligosaccharides, trehalose, maltose, isomaltulose, xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, licorice, saccharin, stevia, etc. Examples of spicy components include extracts of chili pepper, ginger, mustard, Japanese pepper, pepper, or garlic, capsaicin, zingerone, shogaol allyl isothiocyanate, oxybenzyl isothiocyanate, sanshool, piperine, chavicine, allyl sulfide, etc.

[0037] The content of the sensory component in the lining sheet is not particularly limited, but is typically 0.1 gsm or more, preferably 0.3 gsm or more, more preferably 0.5 gsm or more, and even more preferably 0.7 gsm or more, and typically 1.7 gsm or less, preferably 1.3 gsm or less, more preferably 1.0 gsm or less, and even more preferably 0.8 gsm or less. If the content is equal to or greater than the lower limit of the above range, sufficient sensory component can be provided to the user. Furthermore, if the content is equal to or less than the upper limit of the above range, the effect on proper winding during winding can be suppressed.

[0038] The method for incorporating a sensory component into the lining sheet 103 is not particularly limited, and examples include a method in which a mixture containing the sensory component is applied to the lining sheet 103, or a method in which the mixture is formed into a film and adhered to the lining sheet 103. When using the above-mentioned mixture, a solvent may also be used. In this case, after the above-mentioned application or film formation, the solvent is removed by natural drying or heat drying. From the viewpoint of facilitating the migration of the sensory component contained in the lining sheet 103 into the mouthpiece constituent segments, a method in which the sensory component is dissolved in water or alcohols, particularly ethanol, and then applied is preferred.

[0039] When viewed in the thickness direction of the lining sheet 103, the region containing the sensory component is not particularly limited, and may be the entire region or a partial region of the lining sheet 103. When the sensory component is present in at least a portion of the lining sheet 103 when viewed in the thickness direction of the lining sheet 103, it is preferable that at least a portion of the sensory component is present in a region up to 15 mm from the end of the lining sheet 103 on the mouthpiece end side, and more preferably up to 12 mm from the end, and even more preferably up to 10 mm from the end. With this configuration, when a user holds the flavor inhalation article 100 in their mouth, the sensory component-containing layer is more likely to come into contact with the user's lips, making it easier to ensure that the user is adequately exposed to the sensory component.

[0040] The content of sensory components in each mouthpiece segment is not particularly limited, but is preferably 10 μg to 1000 μg, more preferably 20 μg to 400 μg, and even more preferably 40 μg to 200 μg.

[0041] The method for incorporating sensory components into the mouthpiece constituent segments is not particularly limited, and examples include a method in which a mixture containing sensory components is directly added to the mouthpiece constituent segments, and a method in which the lining sheet or wrapper is made liquid permeable so that the sensory components applied to the lining sheet migrate into the mouthpiece constituent segments over time. From a manufacturing standpoint, a method in which the lining sheet or wrapper is made liquid permeable so that the sensory components applied to the lining sheet migrate into the mouthpiece constituent segments over time is preferred. In other words, it is preferred that at least a portion of the sensory components contained in the mouthpiece constituent segments are derived from the sensory components contained in the lining sheet.

[0042] The mass ratio of the sensory component contained in the lining sheet to the sensory component contained in the mouthpiece constituent segments (mass of sensory component contained in the lining sheet:mass of sensory component contained in the mouthpiece constituent segments) is preferably 1:100 to 100:1, more preferably 1:50 to 50:1, and even more preferably 1:10 to 10:1. Furthermore, when emphasis is placed on imparting sensation to the lips and tongue, the ratio is preferably 50:1 to 2:1, and more preferably 7:1 to 5:2.

[0043] On the other hand, the area near the mouth end of the flavor inhalation article 100 is usually unlikely to come into contact with the user's lips. Therefore, it is preferable that the lining sheet 103 be configured so that the sensory component-containing layer is not present in the area up to 1 mm from the end on the mouth end side. This configuration makes it easy to provide a sufficient amount of sensory component to the user while reducing raw material costs.

[0044] (Coloring Layer) The lining sheet 103 may have a coloring layer from the viewpoint of achieving a desired appearance. The coloring layer is not particularly limited in terms of the type of components contained therein as long as it can be colored, and coloring components such as dyes and pigments of various colors can be used. The coloring layer may further contain hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, or the like. In this case, the coloring component may be dispersed throughout the entire coloring layer, or may be dispersed partially. Furthermore, the coloring component may be disposed on the inner surface of the coloring layer.

[0045] There are no particular restrictions on the method for providing a colored layer as part of the lining sheet 103, and examples include a coating method or a method of forming a film and then adhering it, similar to the method for incorporating the sensory components described above.

[0046] (Cover Layer) The lining sheet 103 may further have a cover layer disposed on the outer surface of the lining sheet 103, from the viewpoint of suppressing physical friction during manufacturing and volatilization of components contained in the inner layer during storage. The type of material for the cover layer is not particularly limited as long as it can suppress deterioration due to environmental influences, and examples include at least one material selected from the group consisting of wax, resin, paper, film, water-soluble polymer, hydrophobic polymer, hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. These materials may be used alone or in combination of two or more.

[0047] The method for providing a cover layer as part of the lining sheet 103 is not particularly limited, and examples thereof include coating methods and methods of adhering after film formation, similar to the above-mentioned methods for incorporating sensory ingredients. Furthermore, the region of the lining sheet 103 where the cover layer is provided when viewed from the thickness direction is not particularly limited, and it may be the entire region of the lining sheet 103 or a partial region. Preferably, the cover layer is provided only in a region downstream of the interface between the flavor generating segment and the mouthpiece segment. More preferably, the cover layer is provided only in a region 10 mm or more downstream of the interface between the flavor generating segment and the mouthpiece segment. Even more preferably, the cover layer is provided so as to cover the entire sensory ingredient-containing layer.

[0048] The lining sheet 103 may be textured in at least a portion of the area where the sensory components are present when viewed through its thickness, from the viewpoint of reducing the area of ​​physical contact with external substances and thereby suppressing the loss of sensory components, and from the viewpoint of achieving a desired appearance and feel. The method of texture processing is not particularly limited, and examples thereof include embossing and methods of partially coating various layers thickly.

[0049] When viewed in the thickness direction of the lining sheet 103, the ratio of the textured area to the area of ​​the lining sheet 103 is not particularly limited. The texture may be applied to the entire surface of the lining sheet 103, or may be applied partially. By applying texture to the lining sheet, the area of ​​contact between the lining sheet 103 of one flavor inhalation article 100 and the lining sheet of another flavor inhalation article 100 when the flavor inhalation article 100 is packaged in a small box can be reduced. Furthermore, the texture may be applied to an area up to 15 mm from the end of the lining sheet 103 on the mouth end side. When a user holds the flavor inhalation article 100 in their mouth, the texture comes into contact with the user's lips, providing a new skin sensation.

[0050] (Lip Release Layer) The lining sheet 103 may further have a lip release layer disposed on the outer surface side of the lining sheet 103, from the viewpoint of preventing the user's lips from adhering to the flavor inhalation article 100. The lip release layer may also be treated as a type of cover layer. The lip release layer may contain or be composed of a lip release material. The lip release material refers to a material configured to help the lips and the lining sheet 103 easily separate without causing substantial adhesion when the user holds the flavor inhalation article 100 in their mouth. The lip release material may contain, for example, nitrocellulose, ethyl cellulose, or methyl cellulose. For example, the outer surface of the lining sheet 103 may be coated with the lip release material by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the lining sheet 103.

[0051] The lip release material is usually arranged at least in a predetermined mouthpiece region that comes into contact with the lips of a user when the user holds the flavor inhalation article 100 in their mouth. Specifically, the lip release material arrangement region R1, which is covered with the lip release material on the outer surface of the lining sheet 103, can be defined as the region located between the mouthpiece end 151 of the filter segment 104 and the opening V.

[0052] [Mouthpiece Segment] The flavor inhalation article 100 has a mouthpiece segment 101. The mouthpiece segment 101 has one or more mouthpiece constituent segments, and its configuration is not particularly limited as long as at least one of the mouthpiece constituent segments contains a sensory component. Mouthpiece constituent segments that can be included in the mouthpiece segment 101 may be segments generally included in non-combustion heating-type flavor inhalation articles or cigarette mouthpieces, such as a filter segment 104 or a cooling segment 105. The filter segment 104 and the cooling segment 105 will be described in detail below.

[0053] At least one of the mouthpiece segments preferably contains a mouthpiece-constituting segment filler. When at least one of the mouthpiece segments contains such a filler, the filler preferably contains cellulose acetate fiber, from the viewpoint of facilitating the incorporation of sensory components. Furthermore, the cellulose acetate fiber is preferably cellulose acetate fiber plasticized with a plasticizer. The plasticizer is not particularly limited, but examples of edible plasticizers commonly used in tobacco products include triethyl citrate, acetyltriethyl citrate, dibutyl phthalate, diallyl phthalate, diethyl phthalate, dimethyl phthalate, di-2-methoxyethyl phthalate, dibutyl tartrate, ethyl ortho-benzoylbenzoate, ethylphthalyl-ethyl glycolate, methylphthalyl-ethyl glycolate, N-ethyltoluenesulfamide, triacetin, ortho-cresyl para-toluenesulfonate, triethyl phosphate, triphenyl phosphate, and tripropionin. Examples of glycerin ester-based plasticizers include monoacetin, diacetin, and triacetin. Among these, triacetin is preferred. These plasticizers may be used alone or in combination. The form of the mouthpiece component segment containing the above-mentioned filler is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example of the filter segment 104, or a center hole segment, and examples include a form in which a material containing cellulose acetate fiber is used as the material for the filter medium or the material constituting the center hole segment.

[0054] The mouthpiece segment filler may also contain natural pulp fibers. In this case, from the viewpoint of easily incorporating sensory components, the mouthpiece segment filler preferably contains natural pulp fibers and a carrier for supporting the sensory components. The carrier for supporting the sensory components is not particularly limited as long as it is capable of supporting the sensory components, and examples thereof include one or more selected from the group consisting of polyalkylene glycol, polypropylene glycol, polypropylene glycol glyceryl ether, polybutylene glycol, diglycerin, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyethylene glycol, and caprylyl glycol. Among these, polyalkylene glycol is preferred, and polypropylene glycol and polyethylene glycol are more preferred. The form of the mouthpiece component segment containing natural pulp fibers and a carrier agent that carries sensory components is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example of filter segment 104, or a center hole segment, in which the material for the filter medium or the material that constitutes the center hole segment is a material containing natural pulp fibers and a carrier agent that carries sensory components.

[0055] (Filter Segment) The filter segment 104 may be configured in any manner as long as it functions as a general filter. It may be composed of a single segment or two or more segments. When the filter segment 104 includes two or more segments, it may be configured to include a first filter segment 104A and a second filter segment 104B, as shown in FIG. 1 . Typical filter functions include, for example, adjusting the amount of air mixed in when inhaling aerosols, reducing flavors, and reducing nicotine and tar, but it is not necessary for the filter to have all of these functions. Furthermore, in electrically heated tobacco products, which tend to produce fewer components and have a lower tobacco filler filling rate than cigarette products, preventing the tobacco filler from falling while suppressing filtration and preventing aggregated droplets from scattering into the oral cavity are also important functions.

[0056] The filter segment 104 can be, for example, a tow made of synthetic fibers (also simply referred to as "tow") or a cylindrical material such as paper. The shape of the filter segment 104 is not particularly limited and can be any known shape, such as a cylindrical shape as shown in the first filter segment 104A of FIG. 1. Furthermore, the filter segment 104 may have a section such as a cavity (e.g., a center hole) or a recess whose circumferential cross section is hollow (hollow), as shown in the second filter segment 104B of FIG. 1. A center hole segment having a center hole is typically positioned upstream of a segment having a filter medium (e.g., an acetate filter segment), and is preferably positioned adjacent to the upstream cooling segment. This embodiment prevents unnecessary loss of the generated aerosol and improves the appearance of the flavor inhalation article 100.

[0057] The circumferential cross-sectional shape of the filter segment 104 is substantially circular, and the diameter of the circle can be varied as needed to suit the size of the product. However, it is typically 4.0 mm to 9.0 mm, preferably 4.5 mm to 8.5 mm, and more preferably 5.0 mm to 8.0 mm. If the cross-section is not circular, the above-mentioned diameter refers to the diameter of a circle assumed to have the same area as the cross-section. The circumferential length of the circumferential cross-sectional shape of the filter segment 104 can be varied as needed to suit the size of the product. However, it is typically 14.0 mm to 27.0 mm, preferably 15.0 mm to 26.0 mm, and more preferably 16.0 mm to 25.0 mm. The overall axial length of the filter segment 104 can be varied as needed to suit the size of the product. However, it is typically 5 mm to 35 mm, and preferably 10.0 mm to 30.0 mm.

[0058] The shape and dimensions of the filter material can be adjusted as appropriate so that the shape and dimensions of the filter segment 104 fall within the above ranges.

[0059] The airflow resistance per 120 mm of the axial length of the filter segment 104 is not particularly limited, but is usually 40 mmH ２ O or more, 300mmH ２ O or less, 70 mmH ２ O or more, 280mmH ２ It is preferable that the pressure is 90 mmH or less. ２ O or more, 260mmH ２ It is more preferable that the airflow resistance of the filter segment 104 is equal to or less than 0. The airflow resistance of the filter segment 104 can be measured by the same method as the method for measuring the airflow resistance of the flavor inhalation article 100 described above.

[0060] The filter segment 104 may be a segment including a filter media 108, as shown in first filter segment 104A in FIG.

[0061] The density of the filter medium 108 is not particularly limited, but is usually 0.10 g / cm ３ Above, 0.25g / cm ３or less, and 0.11 g / cm ３ Above, 0.24g / cm ３ It is preferable that the density is 0.12 g / cm or less. ３ Above, 0.23g / cm ３ It is more preferable that the density is equal to or less than: When the filter medium 108 contains an additive release container, which will be described later, this density does not include the additive release container.

[0062] The filter medium 108 may be formed in any known manner, including, for example, natural pulp fibers or cellulose acetate tow (cellulose acetate fibers) processed into a cylindrical shape. The single-fiber fineness and total fineness of these fibers are not particularly limited, but for a mouthpiece member with a circumference of 22 mm, the single-fiber fineness is preferably 5 to 20 g / 9000 m and the total fineness is preferably 12,000 to 30,000 g / 9000 m. Examples of the cross-sectional shape of the cellulose acetate tow fibers include circular, elliptical, Y-shaped, I-shaped, and R-shaped. In the case of a filter filled with cellulose acetate tow, the cellulose acetate long fibers may be solidified with a plasticizer (triacetin). Specifically, to improve filter hardness, triacetin may be added in an amount of 5 wt. % or more and 10 wt. % or less of the cellulose acetate tow weight. In addition, instead of the acetate filter, other alternative filters such as a paper filter filled with sheet-like pulp paper as a filter medium may be used.

[0063] The filter segment 104 can be manufactured by a known method. For example, when a synthetic fiber such as cellulose acetate tow is used as the material for the filter medium 108, as shown in the first filter segment 104A in Fig. 1, the filter segment 104 can be manufactured by a method in which a polymer solution containing a polymer and a solvent is spun and then crimped. For example, the method described in WO 2013 / 067511 can be used as this method.

[0064] The filter medium 108 may also contain a flavoring or other ingredient separate from the additive release container described below. Examples of flavorings include menthol, spearmint, peppermint, fenugreek, clove, or medium-chain triglycerides (MCT). The same flavorings as those contained in the flavor generation segment 102 described below may also be used, with menthol being preferred. These ingredients may be used alone or in any combination of two or more types and ratios. Adding a flavoring to the filter medium 108 increases the amount of flavor delivered during use compared to conventional techniques in which flavorings are added only to the tobacco filler or the like in the flavor generation segment 102. The degree of increase in the amount of flavor component delivered further increases depending on the position of the opening V provided in the cooling segment 105. The method for adding a flavoring to the filter medium 108 is not particularly limited; it need only be added so that the flavoring is substantially uniformly dispersed throughout the filter medium to which the flavoring is added. The amount of flavoring added may be 10 to 100% by volume of the filter medium 108. The flavoring may be added to the filter medium 108 before the filter segments 104 are formed, or may be added after the filter segments 104 are formed.

[0065] Activated carbon may be added to the filter medium 108. The amount of activated carbon added to the filter medium 108 is 15.0 m2, calculated as the specific surface area of ​​activated carbon × weight of activated carbon / cross-sectional area of ​​the filter medium in the direction perpendicular to the air flow direction, for one flavor inhalation article 100. ２ / cm ２ Over 80.0m ２ / cm ２or less. For convenience, the above-mentioned "specific surface area of ​​activated carbon × weight of activated carbon / cross-sectional area of ​​filter material perpendicular to the airflow direction" may be expressed as "surface area of ​​activated carbon per unit cross-sectional area." This surface area of ​​activated carbon per unit cross-sectional area can be calculated based on the specific surface area of ​​activated carbon added to the filter material of one flavor inhalation article 100, the weight of the added activated carbon, and the cross-sectional area of ​​the filter material. Note that activated carbon may not be uniformly dispersed in the filter material to which it is added, and therefore it is not required that the above range be satisfied in all cross-sections of the filter material (cross-sections perpendicular to the airflow direction).

[0066] The surface area of ​​activated carbon per unit cross-sectional area is 17.0 m ２ / cm ２ More preferably, it is 35.0 m or more. ２ / cm ２ It is more preferable that the distance is 77.0 m or more. ２ / cm ２ More preferably, it is 73.0 m or less. ２ / cm ２ It is more preferable that the surface area of ​​activated carbon per unit cross-sectional area is less than 1 / 2. The surface area of ​​activated carbon per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of ​​activated carbon, the amount of activated carbon added, and the cross-sectional area of ​​the filter material in a direction perpendicular to the aeration direction. The calculation of the surface area of ​​activated carbon per unit cross-sectional area is based on the filter material to which activated carbon is added. When the filter segment 104 is composed of multiple filter materials, the cross-sectional area and length of only the filter material to which activated carbon is added are used as the basis.

[0067] Examples of activated carbon include those made from raw materials such as wood, bamboo, coconut shells, walnut shells, and coal. Activated carbons with a BET specific surface area of ​​1100 m ２ / g or more, 1600m ２ / g or less, and preferably 1200m ２ / g or more, 1500m ２ / g or less, and more preferably 1250m ２ / g or more, 1380m ２ / g or less can be used. BET specific surface area can be determined by nitrogen gas adsorption method (BET multipoint method). In addition, activated carbon can be used with a pore volume of 400 μL / g or more and 800 μL / g or less, more preferably 500 μL / g or more and 750 μL / g or less, and even more preferably 600 μL / g or more and 700 μL / g or less. Pore volume can be calculated from the maximum adsorption amount obtained using nitrogen gas adsorption method. The amount of activated carbon added per unit length in the airflow direction of the filter material to which activated carbon is added is preferably 5 mg / cm or more and 50 mg / cm or less, more preferably 8 mg / cm or more and 40 mg / cm or less, and even more preferably 10 mg / cm or more and 35 mg / cm or less. By the specific surface area of ​​activated carbon and the amount of activated carbon added being within the above range, the surface area of ​​activated carbon per unit cross-sectional area can be adjusted to a desired one.

[0068] Furthermore, it is preferable that the cumulative 10% by volume particle diameter (particle diameter D10) of the activated carbon particles is 250 μm or more and 1200 μm or less. It is also preferable that the cumulative 50% by volume particle diameter (particle diameter D50) of the activated carbon particles is 350 μm or more and 1500 μm or less. The particle diameters D10 and D50 can be measured by a laser diffraction scattering method. An example of a suitable device for this measurement is the HORIBA Laser Diffraction / Scattering Particle Size Distribution Analyzer "LA-950." Powder is poured into the cell of this device together with pure water, and the particle diameter is detected based on the light scattering information of the particles. The measurement conditions for the above-mentioned measuring device are as follows: Measurement mode: Manual flow-moh cell measurement Dispersion medium: Ion-exchanged water Dispersion method: Measurement after 1 minute of ultrasonic irradiation Refractive index: 1.92-0.00i (sample refractive index) / 1.33-0.00i (dispersion medium refractive index) Number of measurements: Measurements were performed twice with different samples

[0069] Furthermore, there are no particular limitations on the method for adding activated carbon to the filter material of the filter segment 104, and the activated carbon may be added so that it is dispersed approximately uniformly in the filter material to which it is added.

[0070] The filter medium 108 may include a crushable additive release container (e.g., a capsule) having a crushable outer shell such as gelatin. The capsule (also referred to in the art as an "additive release container") may have any known form, such as a crushable additive release container having a crushable outer shell such as gelatin. In this case, when the capsule is broken by a tobacco product user before, during, or after use, it releases a liquid or substance (usually a flavoring) contained therein. The liquid or substance is then transferred to tobacco smoke while the tobacco product is in use and to the surrounding environment after use. The form of the capsule is not particularly limited, and may be, for example, a frangible capsule, preferably spherical. The additive contained in the capsule may include any of the additives described above, but preferably includes flavorings and activated carbon. Furthermore, one or more materials that aid in filtering smoke may be added as an additive. The form of the additive is not particularly limited, but is typically a liquid or solid. The use of capsules containing additives is well known in the art. Breakable capsules and methods for manufacturing them are well known in the art. The flavoring may be, for example, menthol, spearmint, peppermint, fenugreek, clove, medium-chain triglycerides (MCT), or the like. The flavoring may be menthol, or the like, or a combination thereof.

[0071] To improve strength and structural rigidity, the filter segment 104 may include a second wrapper 107 around the filter material, as shown in the first filter segment 104A in Figure 1. The second wrapper 107 may include one or more rows of adhesive seams, without any particular limitation. The adhesive may include a hot melt adhesive, which may further include polyvinyl alcohol.

[0072] When a filter is composed of two or more segments, it is preferable to provide a first wrapper 106 that wraps these two or more segments together, as shown in the first filter segment 104A in FIG. 1 . If the first wrapper 106 (the first wrapper in FIG. 1 ) that wraps two or more segments together is not used, the wrapper that is wrapped around the circumferential outer surface of one segment (the second wrapper in FIG. 1 ) is treated as the first wrapper. The treatment of the first wrapper and the second wrapper will be explained using FIG. 3 (in FIG. 3 , reference numerals other than the first wrapper 106 and the second wrapper 107 are omitted). In FIG. 3( a ) (which is the same as the embodiment in FIG. 1 ), the wrapper that is wrapped around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrapper that is disposed inside it and wrapped around the circumferential outer surface of the first filter segment 104A is the second wrapper 107. In (b) of Figure 3, the wrapper wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrappers arranged inside thereof and wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B are the second wrappers 107. In (c) of Figure 3, the wrapper wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and there is no wrapper arranged inside thereof, so there is no second wrapper 107. In (d) of Figure 3, the wrapper wound around the circumferential outer surface of the first filter segment 104A is the first wrapper 106, and there is no wrapper arranged inside thereof, so there is no second wrapper 107.

[0073] The materials for the first wrapper 106 and the second wrapper 107 (collectively referred to as the "first wrapper, etc.") are not particularly limited, but, like the lining sheet, paper is preferred from the viewpoint of liquid permeability. They may also contain fillers such as calcium carbonate. The thickness of the first wrapper, etc., is not particularly limited and is typically 20 μm to 140 μm, preferably 30 μm to 130 μm, and more preferably 30 μm to 120 μm. The basis weight of the first wrapper, etc., is not particularly limited and is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. The breathability of the first wrapper, etc., is typically 0 Coresta units or more, preferably 100 Coresta units or more, and more preferably 1000 Coresta units or more. If the air permeability is equal to or greater than the lower limit of the above range, sensory components can be more easily transferred into the mouthpiece constituent segments. Air permeability is a value measured in accordance with ISO 2965:2009, and is the rate at which a 1 cm2 area of ​​air per minute is transferred when the differential pressure between the two surfaces of the paper is 1 kPa. ２ Flow rate of gas passing through (cm ３ 1 C.U. is expressed as cm under 1 kPa. ３ / (min cm ２ The first wrapper or the like may be coated or uncoated, but is preferably coated with a desired material from the viewpoint of imparting functions other than strength and structural rigidity.

[0074] The first wrapper 106 and the second wrapper 107 may be of different materials, thicknesses, basis weights, and air permeabilities.

[0075] When a center hole segment (second filter segment 104B in FIG. 1) is used as the filter segment 104, the center hole segment may be composed of a packed layer having one or more hollow portions and a wrapper (first wrapper or second wrapper) wrapped around the outer peripheral surface of the packed layer. The center hole segment functions to adjust the longitudinal (Z-direction) length of the flavor inhalation article while increasing the strength of the mouthpiece segment. The packed layer may be, for example, a rod with an inner diameter of 1.0 mm or more and 5.0 mm or less, which is densely packed with cellulose acetate fibers and hardened by adding a plasticizer containing triacetin in an amount of 6% by mass or more and 20% by mass or less relative to the mass of cellulose acetate. Because the packed layer has a high fiber packing density, during inhalation, air and aerosol flow only through the hollow portions and hardly any flow within the packed layer. Because the packed layer inside the center hole segment is a fiber packed layer, the feel from the outside during use is less likely to cause discomfort to the user. Note that the center hole segment may not have a wrapper and its shape may be maintained by thermoforming.

[0076] [Cooling Segment] The cooling segment 105 is one of the constituent segments of the mouthpiece segment 101. It is sandwiched adjacent to the flavor generating segment 102 and the filter segment 104 and is typically a rod-shaped member having a hollow (hollow) cavity in the circumferential cross section of a cylinder or the like, such as a paper tube. The cooling segment 105 may be provided with a circumferential and concentric opening V (also referred to in the technical field as a "ventilation filter (Vf)"). When an aerosol base is used in the flavor generating segment 102, the vapor containing the aerosol base and tobacco flavor components generated by heating the flavor generating segment 102 is liquefied by a temperature drop in the hollow portion. In particular, when the opening V is provided, the vapor liquefies upon contact with external air and a temperature drop, thereby facilitating the generation of the aerosol. The opening V will be described in detail below.

[0077] The number of openings V in the cooling segment 105 is not particularly limited, and multiple openings V may be arranged at regular intervals around the cooling segment 105. By providing the openings V in the cooling segment 105, when the flavor inhalation article 100 is inhaled, low-temperature air flows into the cooling segment 105 from the outside, thereby lowering the temperature of the volatile components and air flowing in from the flavor generation segment 102. Furthermore, the vapor containing the aerosol base material or tobacco flavor components, etc., is condensed by being cooled by the low-temperature air introduced into the cooling segment 105 through the openings V. This promotes the generation of aerosols and allows the size of the aerosol particles to be controlled. Furthermore, by applying a polymer coating such as polyvinyl alcohol or a polysaccharide coating such as pectin to the inner surface of the paper tube, the cooling effect can be increased by utilizing the heat of dissolution associated with the heat absorption and phase change of the coating. The airflow resistance of this cylindrical cooling segment is zero mmH. ２ When the concentrically arranged holes V are treated as one hole group, the number of hole groups may be one or may be two or more.

[0078] The opening V in the cooling segment 105 is preferably located at a position 1 mm or more, and more preferably 2 mm or more, away from the boundary between the cooling segment 105 and the filter segment 104. This not only improves the cooling capacity of the cooling segment 105, but also suppresses retention of components generated by heating within the cooling segment 105, thereby improving the delivery amount of the components. The lining sheet 103 preferably has an opening V located directly above (a vertically overlapping position with) the opening V in the cooling segment 105. Therefore, after the flavor generating segment 102, the cooling segment 105, and the filter segment 104 are wrapped and connected with the lining sheet 103, a laser beam may be irradiated from above the lining sheet 103, penetrating the lining sheet 103 and the cooling segment 105, to form an opening.

[0079] The openings V in the cooling segment 105 are preferably arranged so that when an automatic smoking machine is used to inhale at 17.5 ml / sec, the air inflow rate through the openings (the volumetric rate of air inflow through the openings when the volumetric rate of air inhaled from the mouth end is taken as 100 volumetric%) is 10 to 90 volume %, preferably 50 to 80 volume %, and more preferably 55 to 75 volume %, and this can be achieved, for example, by selecting the number of openings V per opening group from the range of 5 to 50, selecting the diameter of the openings V from the range of 0.1 to 0.5 mm, or by combining these selections. The above air inflow rate can be measured using an automatic smoking machine (for example, a single-cigarette automatic smoking machine manufactured by Borgwaldt) using a method conforming to ISO 9512.

[0080] From the viewpoint of improving the delivery amount of components generated by heating, the region where the apertures V exist is preferably a region of 4 mm or more, more preferably a region of 4.5 mm or more, even more preferably a region of 5 mm or more, and particularly preferably a region of 5.5 mm or more, from the boundary between the cooling segment 105 and the filter segment 104 toward the cooling segment side, from the viewpoint of ensuring the cooling function, it is preferably a region of 15 mm or less, more preferably a region of 10 mm or less, and even more preferably a region of 7 mm or less. From the viewpoint of improving the delivery amount of components generated by heating, the region where the apertures V exist is preferably a region of 22 mm or more, more preferably a region of 23.5 mm or more, preferably a region of 24 mm or more, and more preferably a region of 25 mm or more, from the viewpoint of ensuring the cooling function, it is preferably a region of 38 mm or less, more preferably a region of 36.5 mm or less, and even more preferably a region of 33 mm or less. Furthermore, when the boundary between the cooling segment 105 and the flavor generation segment 102 is considered as a reference point, if the axial length of the cooling segment 105 is 20 mm or more, the region in which the opening V exists is, from the viewpoint of ensuring the cooling function, preferably a region of 2 mm or more in the direction toward the cooling segment 105 from the boundary between the cooling segment 105 and the flavor generation segment 102, more preferably a region of 3.5 mm or more, and even more preferably a region of 7 mm or more; and from the viewpoint of improving the delivery amount of the components generated by heating, it is preferably 18 mm or less, more preferably a region of 16.5 mm or less, even more preferably a region of 15 mm or less, and particularly preferably a region of 14.5 mm or less.

[0081] The diameter of the openings V is not particularly limited, but is preferably 100 μm or more and 1000 μm or less, and more preferably 300 μm or more and 800 μm or less. The openings are preferably substantially circular or substantially elliptical, and in the case of a substantially elliptical opening, the diameter indicates the major axis.

[0082] The length of the cooling segment 105 in the longitudinal direction can be changed appropriately according to the size of the product, but is usually 10 mm or more, preferably 15 mm or more, and usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. By setting the length of the cooling segment 105 in the longitudinal direction to be equal to or greater than the above lower limit, a sufficient cooling effect can be ensured to obtain a good flavor, and by setting it to be equal to or less than the above upper limit, losses due to the generated steam and aerosol adhering to the inner wall of the cooling segment 105 can be suppressed. When a cooling sheet or the like for cooling is filled in the cooling segment 105, the total surface area of ​​the cooling segment 105 is not particularly limited, and can be, for example, 150 mm 2 / mm or more, 1000mm 2 This surface area is the surface area per length (mm) of the cooling segment 105 in the airflow direction. The total surface area of ​​the cooling segment 105 is 200 mm 2 / mm or more, and 250 mm 2 / mm or more is more preferable, while 600 mm 2 / mm or less, and 2 / mm or less is more preferable.

[0083] It is desirable for the cooling segment 105 to have a large total surface area due to its internal structure. Thus, in a preferred embodiment, the cooling segment 105 may be formed from a thin sheet of material that is wrinkled to form channels, and then pleated, gathered, and folded. The more folds or pleats within a given volume of an element, the greater the total surface area of ​​the cooling segment 105. If the cooling segment 105 is filled with a sheet or the like for cooling the volatile components or air flowing into the cooling segment 105 from the flavor generation segment 102, the total surface area of ​​the cooling segment 105 is not particularly limited and may be, for example, 300 mm ２ / mm or more, 1000mm ２ This surface area is the surface area per length (mm) of the cooling segment 105 in the airflow direction. The total surface area of ​​the cooling segment 105 is 400 mm２ / mm or more, and ２ / mm or more, and more preferably 600 mm ２ / mm or less, and ２ / mm or less is more preferable.

[0084] The use of paper as a material for the cooling sheet member is also desirable from the viewpoint of reducing the environmental impact. The paper used as a material for the cooling sheet desirably has a basis weight of 30 to 100 gsm and a thickness of 20 to 100 μm. From the viewpoint of minimizing the removal of flavor source components and aerosol base components in the cooling segment, the paper used as a material for the cooling sheet desirably has low air permeability, preferably 10 Coresta or less. By applying a polymer porting such as polyvinyl alcohol or a coating of a polysaccharide such as pectin to the paper used as a material for the cooling sheet, the cooling effect can be increased by utilizing the heat of solution associated with the endothermic heat of the coating or the phase change.

[0085] The thickness of the constituent material of the cooling segment 105 (in the case of a paper tube, the thickness of the paper tube) is not particularly limited, and may be, for example, 5 μm or more and 500 μm or less, or 10 μm or more and 250 μm or less.

[0086] The opening V in the cooling segment 105 is preferably located at a position 1 mm or more, more preferably 2 mm or more, away from the boundary between the cooling segment 105 and the filter segment 104. This not only improves the cooling capacity of the cooling segment 105, but also suppresses retention of components generated by heating within the cooling segment 105, thereby improving the delivery amount of the components. The lining sheet 103 preferably has an opening directly above (a vertically overlapping position with) the opening V in the cooling segment 105. Therefore, after the flavor generating segment 102, the cooling segment 105, and the filter segment 104 are wrapped and connected with the lining sheet 103, a laser beam may be irradiated from above the lining sheet 103, penetrating the lining sheet 103 and the cooling segment 105, to form an opening. The openings in the cooling segment 105 are preferably arranged so that, when inhaling at 17.5 ml / sec using an automatic smoking machine, the air inflow rate through the openings (the volumetric rate of air inflowing through the openings when the volumetric rate of air inhaled from the mouth end is taken as 100%) is 10 to 90% by volume, preferably 50 to 80% by volume, and more preferably 55 to 75% by volume. This can be achieved, for example, by selecting the number of openings V per opening group from a range of 5 to 50, selecting the diameter of the openings V from a range of 0.1 to 0.5 mm, or by combining these selections. The above air inflow rate can be measured using an automatic smoking machine (e.g., a single-cigarette automatic smoking machine manufactured by Borgwaldt) using a method conforming to ISO 9512. The axial length (airflow direction) of the cooling segment 105 is not particularly limited, but is typically 10 mm or more, preferably 15 mm or more, and typically 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. It is particularly preferable that the axial length of the cooling segment 105 is 20 mm. By setting the axial length of the cooling segment 105 to be equal to or greater than the above lower limit, a sufficient cooling effect can be ensured, and a good flavor can be obtained.Furthermore, by setting the axial length of the cooling segment 105 to the above upper limit or less, loss caused by steam and aerosols generated during use adhering to the inner wall of the cooling segment 105 can be suppressed.

[0087] [Flavor generating segment] The flavor generating segment 102 may be formed in any known manner, but typically comprises a flavor source such as a tobacco filler wrapped in a flavor generating segment wrapper. The method for producing the flavor generating segment 102 is also not particularly limited, and any known method or a combination of known methods can be applied. The flavor source is also not particularly limited, and in the case of a tobacco filler, known materials such as tobacco shreds or reconstituted tobacco sheets can be used. Furthermore, in the case where the flavor inhalation article 100 is a non-combustion heating type flavor inhalation article, the tobacco filler may contain an aerosol base. The aerosol base is a base that generates an aerosol when heated, and examples of such bases include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof. The content of the aerosol base material in the tobacco filler is not particularly limited, but from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, relative to the total amount of the tobacco filler.

[0088] When tobacco shreds are used as the tobacco filler, the material for the shredded tobacco is not particularly limited, and known materials such as lamina or ribs can be used. Alternatively, dried tobacco leaves may be crushed to an average particle size of 20 μm or more and 200 μm or less to produce tobacco pulverized material, which is then homogenized and processed into a sheet (hereinafter simply referred to as a homogenized sheet) and then shredded. Furthermore, a so-called strand type may be used, in which a homogenized sheet having a length approximately the same as the longitudinal direction of the flavor generation segment 102 is shredded approximately parallel to the longitudinal direction of the flavor generation segment 102 and filled. The width of the shredded tobacco is preferably 0.5 mm or more and 2.0 mm or less. The content of dried tobacco leaves contained in the flavor generation segment 102 is not particularly limited, but may be 200 mg or more and 800 mg or less per rod, with 250 mg or more and 600 mg or less per rod being preferred. This range is particularly suitable for a flavor generation segment 102 having a circumference of 22 mm and a length of 20 mm.

[0089] Various types of tobacco can be used for the tobacco shreds and homogenized sheet production. Examples include flue-cured tobacco, burley, oriental tobacco, native tobacco, other Nicotiana tabacum varieties, Nicotiana rustica varieties, and mixtures thereof. Mixtures can be used by appropriately blending the above varieties to achieve the desired flavor. Details of the above tobacco varieties are disclosed in the "Encyclopedia of Tobacco," Tobacco Research Center, March 31, 2009. There are several conventional methods for producing homogenized sheets, i.e., grinding tobacco leaves and processing them into homogenized sheets. The first method is to produce a paper-making sheet using a papermaking process. The second method involves mixing a suitable solvent, such as water, with ground tobacco leaves to homogenize them, then casting a thin layer of the homogenized mixture on a metal plate or metal belt and drying it to produce a cast sheet. The third method involves mixing a suitable solvent, such as water, with ground tobacco leaves to homogenize them, and extruding the mixture into a sheet to produce a rolled sheet. The types of the above-mentioned uniforming sheets are disclosed in detail in "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009."

[0090] The moisture content of the tobacco filler can be 10% by weight or more and 15% by weight or less, and preferably 11% by weight or more and 13% by weight or less, based on the total weight of the tobacco filler. This moisture content suppresses staining of the flavor generating segment wrapper, as described below, and improves the suitability for wrapping during the production of the flavor generating segment 102. There are no particular restrictions on the size or preparation method of the tobacco shreds contained in the tobacco filler. For example, dried tobacco leaves shredded to a width of 0.5 mm or more and 2.0 mm or less may be used. Furthermore, when using a ground homogenized sheet, dried tobacco leaves may be ground to an average particle size of approximately 20 μm to 200 μm, homogenized, and then processed into a sheet, which may then be shredded to a width of 0.5 mm or more and 2.0 mm or less.

[0091] The tobacco filler may contain the aerosol base material described above. The type of the aerosol base material is not particularly limited, and extracts from various natural products and / or their constituent components can be selected depending on the application. The content of the aerosol base material in the tobacco filler is not particularly limited, and from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, based on the total amount of the tobacco filler.

[0092] The tobacco filler may contain a flavoring. The type of the flavoring is not particularly limited, and from the viewpoint of imparting a good flavor, the following may be used: acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellal, Nerol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cumin aldehyde, 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, eucalyptol, 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, hexyl phenylacetate, honey, 4-hydroxy-3-pentenoic acid Lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, beta-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, Lovage Root Oil, Maltol, Maple Syrup, Menthone, L-Menthyl Acetate, Para-Methoxybenzaldehyde, Methyl 2-Pyrrolyl Ketone, Methyl Anthranilate, Methyl Phenylacetate, Methyl Salicylate, 4'-Methylacetophenone, Methylcyclopentenolone, 3-Methylvaleric Acid, Mimosa Absolute, Honey Beetroot, Myristic Acid, Nerol, Nerolidol, γ-Nonalactone, Nutmeg Oil, δ-Octalactone, Octanal, Octanoic Acid, Orange Flower Oil, Orange Oil, Orris Root Oil, Palmitic Acid, ω-Pentadecane Cetone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenylguaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, alpha-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-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, N-ethyl-p-menthane-3-carboxamide (WS-3), or ethyl-2-(p-menthane-3-carboxamide)acetate (WS-5). These fragrances may be used alone or in combination of two or more.

[0093] Furthermore, the flavor generation segment 102 may have a fitting portion with a heater member or the like for heating the flavor inhalation article 100. The flavor generation segment 102 preferably has a columnar shape, and in this case, it is preferable that the aspect ratio, which is represented by the height of the flavor generation segment 102 in the major axis direction relative to the width of the bottom surface of the flavor generation segment 102, is 1 or more. The shape of the bottom surface of the flavor generation segment 102 is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, or the like, and the width is the diameter when the bottom surface is circular, the major axis when the bottom surface is elliptical, or the diameter of the circumscribing circle or the major axis of the circumscribing ellipse when the bottom surface is polygonal or rounded polygonal. The height of the flavor generation segment 102 is preferably about 10 to 70 mm, and the width is preferably about 4 to 9 mm.

[0094] The length of the flavor generating segment 102 in the major axis direction can be varied appropriately depending on the size of the product, but is usually 10 mm or more, preferably 12 mm or more, more preferably 15 mm or more, and even more preferably 18 mm or more, and is usually 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, and even more preferably 25 mm or less. From the viewpoint of the amount of flavor delivered and, when an aerosol base is used, from the viewpoint of the aerosol temperature balance, the ratio of the length of the flavor generating segment 102 to the length h of the flavor generating segment 102 in the major axis direction is usually 10% or more, preferably 20% or more, more preferably 25% or more, and even more preferably 30% or more, and is usually 60% or less, preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less.

[0095] (Flavor-generating segment wrapper) The configuration of the flavor-generating segment wrapper is not particularly limited and can be a common embodiment, such as cellulose fiber paper, and specifically, a wrapper containing pulp as the main component. Pulp may be produced from wood pulp such as softwood pulp or hardwood pulp, or may be produced by blending non-wood pulp commonly used in cigarette papers for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto. Pulp types that can be used include chemical pulp produced by kraft cooking, acidic, neutral, or alkaline sulfite cooking, or soda cooking, ground pulp, chemi-ground pulp, and thermomechanical pulp.

[0096] The pulp is used to prepare a flavor-generating segment wrapper by adjusting and homogenizing the texture during papermaking using a Fourdrinier paper machine, a cylinder paper machine, or a combined cylinder / short-cylinder paper machine. If necessary, a wet strength agent may be added to impart water resistance to the flavor-generating segment wrapper, or a sizing agent may be added to adjust the printing quality of the flavor-generating segment wrapper. Furthermore, papermaking additives such as aluminum sulfate, various anionic, cationic, nonionic, or amphoteric retention aids, drainage aids, or paper strength aids, as well as dyes, pH adjusters, antifoaming agents, pitch control agents, or slime control agents may also be added.

[0097] The basis weight of the flavor-generating segment wrapper base paper is not particularly limited, but is usually 20 gsm or more, preferably 25 gsm or more, and usually 65 gsm or less, preferably 50 gsm or less, and more preferably 45 gsm or less. The thickness of the flavor-generating segment wrapper is not particularly limited, but from the viewpoints of rigidity, breathability, and ease of adjustment during papermaking, it is usually 10 μm or more, preferably 20 μm or more, more preferably 30 μm or more, and usually 100 μm or less, preferably 75 μm or less, and more preferably 50 μm or less. The shape of the flavor-generating segment wrapper is not particularly limited, and can be, for example, a square or rectangle. In this case, specifically, the length of one side can be about 6 to 70 mm, and the length of the other side can be 15 to 28 mm, preferably 22 to 24 mm, and more preferably about 23 mm. When wrapping a tobacco filler in a cylindrical shape with the flavor generating segment wrapper, for example, the end of the cigarette paper in the w direction and the end on the opposite side are overlapped by about 2 mm and glued together to form a cylindrical paper tube shape, with the tobacco filler filled inside. The size of the rectangular flavor generating segment wrapper can be determined depending on the size of the finished flavor generating segment 102. When the flavor generating segment wrapper connects and wraps the flavor generating segment 102 and other components adjacent to the flavor generating segment 102, the length of one side can be 20 to 60 mm, and the length of the other side can be 15 to 28 mm.

[0098] In addition to the pulp, the flavor-generating segment wrapper may contain a filler. The filler content may be 10% by weight or more and less than 60% by weight, preferably 15% by weight or more and 45% by weight or less, based on the total weight of the flavor-generating segment wrapper. In the flavor-generating segment wrapper, the filler content is preferably 15% by weight or more and 45% by weight or less within a preferred basis weight range (25 gsm or more and 45 gsm or less). Furthermore, when the basis weight is 25 gsm or more and 35 gsm or less, the filler content is preferably 15% by weight or more and 45% by weight or less, and when the basis weight is more than 35 gsm and 45 gsm or less, the filler content is preferably 25% by weight or more and 45% by weight or less. Examples of fillers that can be used include calcium carbonate, titanium dioxide, and kaolin. However, calcium carbonate is preferred from the viewpoint of enhancing flavor and whiteness.

[0099] Various auxiliary agents other than the base paper and fillers may be added to the flavor-generating segment wrapper. For example, a water resistance improver may be added to improve water resistance. Water resistance improvers include wet strength agents (WS agents) and sizing agents. Examples of wet strength agents include urea-formaldehyde resin, melamine-formaldehyde resin, and polyamide epichlorohydrin (PAE). Examples of sizing agents include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or more. A paper strength agent may also be added as an auxiliary agent, such as polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, or polyvinyl alcohol. In particular, it is known that the use of a very small amount of oxidized starch improves breathability (for example, JP 2017-218699 A).

[0100] The flavor-generating segment wrapper may also be coated appropriately. Specifically, a coating agent may be added to at least one of the two surfaces, the front and back surfaces. The coating agent is not particularly limited, but a coating agent capable of forming a film on the surface of the paper and reducing liquid permeability is preferred. Examples of the coating agent include alginic acid or its salts (e.g., sodium salts), polysaccharides such as pectin, cellulose derivatives such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, and nitrocellulose, and starch or its derivatives (e.g., ether derivatives such as carboxymethyl starch, hydroxyalkyl starch, and cationic starch, ester derivatives such as starch acetate, starch phosphate, and starch octenyl succinate).

[0101] The flavor inhalation article 100 may include components other than the above-described components. For example, it may include a tip segment upstream of the flavor generating segment 102. The tip segment may include a filler therein and be wrapped with a tip segment wrapper. The filler may include cellulose acetate fiber, natural pulp fiber, etc. Preferably, the filler includes paper. The tip segment may further include an aerosol-generating substrate or a flavoring.

[0102] <Method for manufacturing flavor inhalation article> The method for manufacturing the above-mentioned flavor inhalation article 100 is not particularly limited, and a known method or a combination of known methods can be applied. For example, the flavor inhalation article 100 can be manufactured by wrapping the flavor generating segment 102 and the mouthpiece segment 101 with a lining sheet 103.

[0103] <Electrically heated flavor inhalation system> When the above-described flavor inhalation article 100 is used as a non-combustion-heating flavor inhalation article, it can be used together with an electrically heated device that heats the flavor inhalation article. That is, an electrically heated flavor inhalation system (simply referred to as an "electrically heated flavor inhalation system") according to another embodiment of the present invention is an electrically heated flavor inhalation system that includes the above-described flavor inhalation article and an electrically heated device that heats the flavor inhalation article. The configuration of the electrically heated flavor inhalation system is not particularly limited, and can be, for example, as shown in FIG. 4. FIG. 4 is a diagram illustrating the internal structure of an electrically heated flavor inhalation system 200. Note that the flavor inhalation article 100 in FIG. 4 is a schematic representation of the flavor inhalation article 100 in FIG. 1.

[0104] The electrically heated flavor inhalation system 200 includes a flavor inhalation article 100 and an electrically heated device 30 that heats the flavor generating segment 102 of the flavor inhalation article 100. The flavor inhalation article 100 is accommodated in the accommodation cavity 313 of the accommodation part 310 through an insertion port 3A of the electrically heated device 30 so as to be freely insertable into and removable from the accommodation cavity 313.

[0105] When the electrically heated device 30 is used by a user, the flavor inhalation article 100 is inserted into the storage cavity 313, and in this state, the heater provided in the storage section 310 is made to generate heat, which heats the flavor source inside the flavor inhalation article 100, thereby generating an aerosol containing components such as tobacco components, which is then inhaled by the user.

[0106] The electric heating device 30 has a housing 31 that is a case for accommodating various components. The housing 31 accommodates a heater 32, a temperature sensor 35, a suction sensor 36, a control unit 37, a power supply 38, etc.

[0107] [Storage section] The housing 31 has a storage section 310 that stores the flavor inhalation article 100 in an insertable and removable manner from the front end to the rear end. The storage section 310 extends in the insertion / removal direction of the flavor inhalation article 100 and includes a cylindrical peripheral wall 312 that defines the outer periphery of a space into which the flavor inhalation article 100 is inserted, and a disk-shaped rear wall 311 that closes the rear end of the peripheral wall 312 so as to define the rear end of the space. The peripheral wall 312 and the rear wall 311 of the storage section 310 may be formed integrally with the housing 31, or may be formed separately from the housing 31 and assembled to the housing 31.

[0108] The open end of the peripheral wall 312 of the storage section 310 is open toward the outside of the housing 31 and serves as an insertion opening 3A for inserting the flavor inhalation article 100. The internal space of the peripheral wall 312 serves as a cylindrical storage cavity 313 into which the tip portion of the flavor inhalation article 100 can be inserted and removed through the insertion opening 3A. In Fig. 5, the symbol CL indicates the central axis of the storage cavity 313 in the insertion and removal direction of the flavor inhalation article 100. Hereinafter, the direction along this central axis CL will also be referred to as the axial direction. The outer diameter of the storage cavity 313, i.e., the inner diameter of the peripheral wall 312, may be equal to, slightly larger than, or slightly smaller than the outer diameter of the flavor inhalation article 100.

[0109] A heater 32 is provided around the peripheral wall 312 of the storage section 310. The peripheral wall 312 and the rear wall 311 of the storage section 310 are formed of a material that can withstand the heat of the heater 32 and transfer the heat of the heater 32 to the flavor inhalation article 100. Examples of materials that can be used for such a storage section 310 include metals such as stainless steel and heat-resistant resins. The heater 32 may be disposed inside the peripheral wall 312.

[0110] [Heater] The heater 32 generates heat upon receiving power from the control unit 37 and heats the flavor inhalation article 100 housed in the housing unit 310. That is, the heater 32 is one form of a heating unit that heats the flavor inhalation article 100. The type of heater 32 is not particularly limited, but examples that can be used include a steel material with a heating wire (e.g., a wire material with high electrical resistance such as nichrome, iron chromium, or iron nickel) strung throughout, a ceramic heater, a sheathed heater, etc. Note that a sheathed heater is a heater in which a heating wire is covered with a metal pipe together with a filler.

[0111] FIG. 4 shows the state in which the flavor inhalation article 100 is inserted into the storage cavity 313. In this state, the heater 32 receives power from the control unit 37, as described below, to heat the flavor generating segment 102 to a predetermined temperature. The space in the storage cavity 313 that is heated to a predetermined temperature by the heat of the heater 32 is designated as the heated region A1, and the space adjacent to the insertion opening of the heated region A1 in the axial direction (insertion / removal direction) is designated as the non-heated region A2. The non-heated region A2 is formed on the insertion opening side of the storage cavity 313, and the heated region A1 is formed on the rear side of the storage cavity 313. The heater 32 is disposed around or inside the peripheral wall 312 in the heated region A1 and heats the heated region A1 from the outside. Note that the heater 32 not only heats the area in contact with the heater 32, but also heats areas distant from the heater 32 by radiation and heat transfer. For example, the heater 32 heats at a predetermined temperature from the front end of the heater 32 to a position 317 on the insertion opening side in the axial direction. Therefore, the heated region A1 is the region from position 317 to the rear wall 311 in the axial direction of the accommodating portion 310. That is, position 317 is the boundary between the heated region A1 and the non-heated region A2, and the non-heated region A2 is the region from this boundary 317 to the front end of the accommodating cavity 313 in the axial direction. Note that this boundary 317 may be determined as the boundary between the region where the temperature reaches a predetermined temperature and the region where the temperature falls below the predetermined temperature when actually heated by the heater 32, or may be determined as the estimated boundary between the region where the temperature reaches a predetermined temperature and the region where the temperature falls below the predetermined temperature when the heater 32 is operated under predetermined conditions. Note that in this embodiment, the boundary position between the region where the temperature reaches a predetermined temperature and the region where the temperature falls below the predetermined temperature of the peripheral wall 312 is estimated, and the plane that passes through this boundary position and is perpendicular to the central axis CL is determined as the boundary 317, as shown by the two-dot chain line in FIG. 5 . When the flavor suction article 100 is inserted into the storage cavity 313, the flavor generating segment 102 is located in the heated region A1, and at least a portion of the cooling segment 105 is located in the non-heated region A2.In addition, when the flavor inhalation article 100 is in a predetermined state, for example, inserted into the storage cavity 313 until the tip 152 of the flavor inhalation article 100 hits the rear wall 311 of the storage section 310, the part of the storage cavity 313 where the flavor generation segment 102 is located may be defined as the heated area A1, and the part where the cooling segment 105 is located may be defined as the non-heated area A2.

[0112] 6 is a diagram showing the configuration of the control unit 37. The control unit 37 controls the operating state of the electrically heated device 30, such as controlling heating by the heater 32. The control unit 37 is a computer including a processor 71, such as a central processing unit (CPU), digital signal processor (DSP), or field-programmable gate array (FPGA), a memory 72, such as random access memory (RAM) or read-only memory (ROM), and an input / output unit 73. The control unit 37 also includes a drive circuit 74 for the heater 32.

[0113] The memory 72 may include a memory that functions as a main memory unit 721 and a memory that functions as an auxiliary memory unit 722. The memory 72 may be formed integrally (on one chip) with the processor 71. Examples of the memory 72 include storage media such as volatile memory such as RAM, non-volatile memory such as ROM, EPROM (Erasable Programmable ROM), SSD, and removable media.

[0114] The memory 72 can store an operating system (OS), various programs (firmware), various data tables, various databases, setting data, user data, and the like, for executing the operation of the electric heating device 30.

[0115] The input / output unit 73 is a means for inputting information, such as power on / off by the user (smoker), to the processor 71 or outputting information to the user. The input / output unit 73 is, for example, an interface that operates the temperature sensor 35 and the suction sensor 36 at predetermined timing and acquires the detected values ​​of each sensor 35, 36. The input / output unit 73 may also include input means such as operation buttons and a touch panel, as well as output means such as a display, vibrator, and speaker. The input / output unit 73 may also include a communication unit for communicating with an external device via a communication line. For example, the communication unit may connect to another computer via a communication cable, receive programs and data for controlling the electric heating device 30, and store them in the memory 72, thereby updating the firmware, heating profile, and the like. The display is a means for displaying information, and may be, for example, an indicator such as an LED, a liquid crystal display, or an organic electroluminescence (EL) display.

[0116] The drive circuit 74 supplies power from the power supply 38 to the heater 32 in accordance with instructions from the processor 71, thereby operating the heater 32. The drive circuit 74 is, for example, a converter that adjusts the amount of current flowing to the heater 32.

[0117] The control unit 37 has a processor 71 that reads a program stored in the memory 72 into a working area of ​​the main storage unit and executes it, and functions as predetermined functional units, such as a determination unit 711, a heating control unit 712, and an output control unit 713. Note that these functional units are not limited to those that are realized based on a program (software), and some or all of them may be configured by hardware circuits such as a processor, an integrated circuit, and a logic circuit.

[0118] Based on the detection results of the sensors 35 and 36 and the input information from the input means, the determination unit 711 determines information such as the operation by the user, the state of the flavor inhalation article 100, and the heating status by the heater 32. For example, the determination unit 711 measures the number of inhalations from the detection value of the suction sensor 36, and determines whether the number of inhalations has reached a predetermined number.

[0119] The heating control unit 712 controls the drive circuit 74 based on the determination result of the determination unit 711, thereby controlling the power supplied from the power source 38 to the heater 32 via the drive circuit 74. For example, the heating control unit 712 terminates heating when the determination unit 711 determines that the number of suctions has reached a predetermined number. Furthermore, the heating control unit 712 changes the power supplied to the heater 32 to change the heating temperature when the determination unit 711 determines that the amount of moisture or flavor source in the flavor generation segment 102 has decreased to a predetermined amount. Furthermore, the heating control unit 712 stops the power supply to the heater 32 to terminate heating when the determination unit 711 determines that the amount of moisture or flavor source in the flavor generation segment 102 has decreased to such an extent that heating should be terminated.

[0120] The output control unit 713 outputs a notification, a warning, or the like to the user based on the determination result of the determination unit 711. For example, the output control unit 713 outputs a signal when the remaining number of possible suctions reaches a predetermined number or less, and as an output to the user, the output control unit 713 outputs, for example, a display on a display unit, a sound output from a speaker, or vibrations from a vibrator.

[0121] The length of the heater 32 in the longitudinal direction can be within a range of L±5.0 mm, where L mm is the length of the flavor generation segment 102 in the longitudinal direction. From the viewpoint of sufficient heat transfer to the flavor generation segment 102 and sufficient volatilization of the aerosol base material and flavor components contained in the flavor source, i.e., aerosol delivery, the length of the heater 32 in the longitudinal direction is preferably L mm or more, and from the viewpoint of suppressing the generation of components that have an undesirable effect on the flavor, etc., the length is preferably L + 0.5 mm or less, L + 1.0 mm or less, L + 1.5 mm or less, L + 2.0 mm or less, L + 2.5 mm or less, L + 3.0 mm or less, L + 3.5 mm or less, L + 4.0 mm or less, L + 4.5 mm or less, or L + 5.0 mm or less.

[0122] The heating intensity, such as the heating time and heating temperature of the flavor inhalation article 100 by the heater 32, can be set in advance for each electrically heated flavor inhalation system 200. For example, by preheating for a certain period of time after inserting the flavor inhalation article 100 into the electrically heated device 30, the temperature of the outer circumferential surface of the portion of the flavor inhalation article 100 inserted into the electrically heated device 30 can be heated until it reaches X (°C), and thereafter, this temperature can be set in advance to be maintained at a constant temperature of X (°C) or less. From the viewpoint of the delivery amount of components and the like generated by heating, the above X (°C) is preferably 80°C or more and 400°C or less. Specifically, the temperature can be 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 230°C, 240°C, 250°C, 260°C, 270°C, 280°C, 290°C, 300°C, 310°C, 320°C, 330°C, 340°C, 350°C, 360°C, 370°C, 380°C, 390°C, or 400°C.

[0123] From the viewpoint of promoting the inflow of air from the outside and suppressing the accumulation of components and air generated by heating within the cooling segment 105, the opening V that can be provided in the cooling segment 12 is preferably located closer to the mouth end than the end of the region of the cooling segment 105 that comes into contact with the electrically heated device 30. Furthermore, the insertion opening of the electrically heated device 30 for the flavor inhalation article 100 may be tapered to make it easier to insert the flavor inhalation article 100.

[0124] In the above description using FIG. 4 , an embodiment using a heater as a means for heating the flavor inhalation article 100 was described, specifically, an embodiment in which the flavor inhalation article 100 is heated from the outside when the flavor inhalation article 100 is inserted into an electric heating device. However, the means for heating the flavor inhalation article 100 is not limited to this. For example, a rod-shaped or spindle-shaped heater may be used, and when the flavor inhalation article 100 is inserted into the electric heating device, the heater may be inserted into the flavor generation segment 102 of the flavor inhalation article 100, thereby heating the flavor inhalation article 100 from the inside. Alternatively, an embodiment may be employed in which an inductor is provided as the heater and a susceptor for heating a flavor source or the like is introduced into the flavor generation segment 102 of the flavor inhalation article 100. In this embodiment, the flavor source or the like can be heated by supplying power to the inductor via the output control unit 713 and heating the susceptor by induction heating. Alternatively, an embodiment may be employed in which a microwave generator is provided as the heater. In this embodiment, the power control unit 713 supplies power to the microwave generator, and the flavor source in the flavor generation segment 102 can be heated by microwave heating.

[0125] In the measurement of each property in this specification, unless otherwise specified, the measurement sample is kept in an environment similar to the measurement environment for 48 hours or more before the measurement. Furthermore, unless otherwise specified, the measurement temperature, measurement humidity, and measurement pressure are normal temperature (22±2°C), normal humidity (60±5% RH), and normal pressure (atmospheric pressure).

[0126] The present invention will be described in more detail below with reference to examples. However, the present invention should not be construed as being limited to the following examples. (Example 1) <Production of Flavor Inhalation Article> A tobacco filler was prepared by mixing 15 g / 100 g of glycerin and 4 g / 100 g of propylene glycol with shredded sheet tobacco. Using a high-speed winding machine, the tobacco filler was wrapped with a flavor-generating segment wrapper (manufactured by Nippon Paper Papylia, basis weight 35 gsm, thickness 52 μm). The shredded weight per rod was 0.8 g, the wrapping circumference was 22 mm, and the wrapping length was 68 mm. The wrapped tobacco rods were stored in plastic airtight containers, with 200 rods per level. The stored flavor-generating segments were cut into lengths of 20 mm. The flavor generating segment, a 20 mm long, 22 mm circumference paper tube, and a 20 mm long, 22 mm circumference filter segment were then wrapped with the lining sheet described below to prepare a flavor inhalation article without apertures. The filter segment consisted of a first filter segment arranged downstream and a second filter segment arranged upstream, wrapped with a first wrapper. The first filter segment was an 8 mm long segment made of cellulose acetate fiber (single fiber denier (g / 9000 m): 8.512, total fiber denier (g / 9000 m): 28000) wrapped with a liquid-permeable second wrapper (basis weight 35 gsm, thickness 40 μm, air permeability 1300 Coresta units). The second filter segment was a non-wrapped center-hole filter segment with a 12 mm long through-hole (diameter 4.5 mm). The first wrapper was made of paper with a basis weight of 27 gsm, a thickness of 48 μm, and an air permeability of 1300 Coresta units. Next, 17 holes were drilled concentrically around the periphery of the paper tube and penetrating both the tipping paper and the paper tube at positions 5.5 mm from the boundary between the paper tube and the center hole filter toward the paper tube (25.5 mm from the mouth end of the flavor inhalation article), to form openings. The flavor inhalation article had an air resistance of 1.35 mmH ２ The viscosity was 0 / mm.

[0127] [Lining Sheet] A liquid-permeable paper with a basis weight of 35 gsm, a thickness of 39 μm, a width of 24 mm, a length of 45 mm, and a breathability of 10 Coresta units was prepared as the lining sheet. A colored layer was partially printed on the outer surface of the lining sheet. Furthermore, a sensory component, consisting of a nitrocellulose lacquer containing a cooling component (N-(ethoxycarbonylmethyl)-3-p-menthanecarboxamide) dispersed therein, was coated on the outer surface of the colored layer all around the periphery up to 10 mm from the tip of the mouthpiece. The amount of cooling component was 0.76 gsm. Furthermore, a cover layer, consisting of a nitrocellulose lacquer dispersed in nitrocellulose lacquer, was coated on the outer surface of the sensory component coated area all around the periphery up to 12 mm from the tip of the mouthpiece.

[0128] <Characteristic Evaluation> [Transfer of Sensory Components] Thirty-six flavor inhalation articles of Example 1 were manufactured as samples, placed in sealed glass containers, and stored in an environment at a temperature of 22°C and a humidity of 60%. The storage periods were 0 month (immediately after manufacture, 0M), 1 month (1M), and 2 months (2M). After storage, each sample was disassembled into its respective components: tobacco filler, flavor generating segment wrapper, lining paper, first filter segment, and second filter segment. Each component was analyzed, and the amount of cooling sensation component contained in each component was evaluated. The evaluation results are shown in Table 1 and FIG. 7. The transfer amounts shown in Table 1 and FIG. 7 represent the mass of the sensory components contained in each component after storage, and the mass ratio when the total mass of the sensory components contained in each component is taken as 100% by mass.

[0129]

[0130] It can be seen from Table 1 that in the flavor inhalation article according to this embodiment, the sensory components in the lining sheet can be transferred to other components. In this way, the lining sheet and the mouthpiece-constituting segments (first and second filter segments) contain sensory components, which can more effectively impart a sensory sensation to the user.

[0131] DESCRIPTION OF SYMBOLS 100 Flavor inhalation article 101 Mouthpiece segment 102 Flavor generating segment 103 Lining sheet 104 Filter segment 104A First filter segment 104B Second filter segment 105 Cooling segment 106 First wrapper 107 Second wrapper 108 Filter filter material 151 Mouth end 152 Tip V Opening 200 Electrically heated flavor inhalation system 30 Electrically heated device 31 Housing 310 Storage section 311 Rear wall 312 Peripheral wall 313 Storage cavity 32 Heater 35 Temperature sensor 36 Suction sensor 37 Control section 38 Power source 71 Processor 711 Determination section 712 Heating control section 713 Output control section 72 Memory 721 Main memory section 722 Auxiliary memory section 73 Input / output section 74 drive circuit

Claims

1. A flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment, the mouthpiece segment having one or more mouthpiece constituent segments; At least one of the mouthpiece component segments and the lining sheet comprises a sensory component; Flavor suction article.

2. The flavor inhalation article according to claim 1, wherein the sensory component is at least one component selected from the group consisting of a cooling component, a sour component, a bitter component, a bitterness-suppressing component, a sweet component, and a pungent component.

3. at least one of the mouthpiece segments includes a mouthpiece segment filler; The mouthpiece component segment filler includes plasticized cellulose acetate fibers. The flavor inhalation article according to claim 1 .

4. The mouthpiece segment filling comprises natural pulp fibers and a carrier that carries a sensory component. The flavor inhalation article according to claim 3 .

5. The lining sheet is liquid permeable. The flavor inhalation article according to claim 1 .

6. The lining sheet has an air permeability of 10 Coresta units or more. The flavor inhalation article according to claim 1 .

7. At least one of the mouthpiece constituent segments has a first wrapper wound around its circumferential outer surface, the first wrapper being liquid permeable; The flavor inhalation article according to claim 1 .

8. The mouthpiece segment has two or more mouthpiece constituent segments, At least two of the mouthpiece constituent segments are wrapped with the first wrapper; At least one of the mouthpiece constituent segments has a second wrapper wound circumferentially inward of the first wrapper, the second wrapper being liquid permeable; The flavor inhalation article according to claim 7.

9. The first wrapper has an air permeability of 100 Coresta units or more. The flavor inhalation article according to claim 7.

10. The second wrapper has an air permeability of 100 Coresta units or more. The flavor inhalation article according to claim 8.

11. The lining sheet has, on its inner circumferential surface, a region containing a glue agent and a region not containing a glue agent. The flavor inhalation article according to claim 1 .

12. The lining sheet has an area that does not contain the adhesive in at least a part of the area of ​​the circumferential inner surface corresponding to the area containing the sensory component. The flavor inhalation article according to claim 11.

13. The flavor inhalation article according to any one of claims 1 to 12, wherein the flavor inhalation article is a non-combustion heating type flavor inhalation article.

14. An electrically heated flavor inhalation system comprising: the flavor inhalation article according to claim 13; and an electrically heated device that heats the flavor inhalation article.