Mouthpiece segment for non-combustion heating-type flavor inhaler, non-combustion heating-type flavor inhaler, and non-combustion heating-type flavor inhalation system

Abstract

Provided is a mouthpiece segment for a non-combustion heating-type flavor inhaler that makes it possible to easily taste a flavor derived from a flavoring agent and suppresses the deterioration of the flavor. The mouthpiece segment for a non-combustion heating-type flavor inhaler includes a flavoring agent.

Description

Mouthpiece segment for non-combustion heating type flavor inhaler, non-combustion heating type flavor inhaler, and non-combustion heating type flavor inhaler system

[0001] The present invention relates to a mouthpiece segment for a non-combustion heating type flavor inhaler, a non-combustion heating type flavor inhaler, and a non-combustion heating type flavor inhalation system.

[0002] In combustion-type flavor inhalers (cigarettes), flavor is obtained by burning a tobacco filler containing tobacco leaves. As an alternative to combustion-type flavor inhalers, non-combustion heating-type flavor inhalers have been proposed, which heat the tobacco filler instead of burning it to obtain flavor. The heating temperature of non-combustion heating-type flavor inhalers is lower than the combustion temperature of combustion-type flavor inhalers, for example, about 400°C or lower. Therefore, in order to increase the amount of smoke, an aerosol-generating base material such as glycerin is added to the tobacco filler in non-combustion heating-type flavor inhalers. Furthermore, in order to add flavors other than those derived from tobacco, a flavoring such as a sweetener may also be added to the tobacco filler (e.g., Patent Document 1).

[0003] International Publication No. 2022 / 137936

[0004] In a non-combustion heating type flavor inhaler, it is believed that users perceive flavors primarily through their senses of taste and smell. Therefore, it is expected that user satisfaction will be improved by allowing users to perceive flavors not only through their sense of smell but also through their sense of taste. From this perspective, it is conceivable to add a flavoring to the tobacco filler contained in the tobacco-containing segment of a non-combustion heating type flavor inhaler, as described above. However, the present inventors have found that when a flavoring is added to the tobacco filler contained in the tobacco-containing segment as in the conventional method, the flavor derived from the flavoring is difficult to detect through the sense of taste during use, and the flavor derived from the flavoring is easily altered by the influence of the flavor derived from the tobacco.

[0005] An object of the present invention is to provide a mouthpiece segment for a non-combustion heating type flavor inhaler that allows the flavor of a flavoring to be easily detected by the sense of taste and that can suppress deterioration of the flavor, as well as a non-combustion heating type flavor inhaler and a non-combustion heating type flavor inhalation system that include the mouthpiece segment.

[0006] The present invention includes the following embodiments.

[0007] [1] A mouthpiece segment for a non-combustion heating type flavor inhaler, containing a flavoring agent.

[0008] [2] The mouthpiece segment according to [1], wherein the mouthpiece segment includes a center hole segment containing the flavoring agent.

[0009] [3] The mouthpiece segment according to [1] or [2], wherein the mouthpiece segment includes a filter segment containing the flavoring agent.

[0010] [4] The mouthpiece segment according to any one of [1] to [3], wherein the flavoring is at least one selected from the group consisting of a material that provides a sweet taste, a material that provides a sour taste, a material that provides a bitter taste, a material that provides an umami taste, and a fragrance.

[0011] [5] The mouthpiece segment described in [4], wherein the sweet-tasting material is at least one selected from the group consisting of sugars, sugar alcohols, amino acids, proteins, terpene glycosides, sulfamides, sulfamates, peptide derivatives, and flavonoid glycosides.

[0012] [6] A mouthpiece segment described in [4] or [5], wherein the sweet-tasting material is at least one selected from the group consisting of sugar, terpene glycoside, peptide derivative, and flavonoid glycoside.

[0013] [7] The mouthpiece segment described in any one of [4] to [6], wherein the sweetening material is at least one selected from the group consisting of neotame, advantame, glycyrrhizin, stevioside, sucralose, and neohesperidin dihydrochalcone.

[0014] [8] The mouthpiece segment described in [1], wherein the mouthpiece segment includes a center hole segment containing advantame.

[0015] [9] The mouthpiece segment according to [2], wherein the content of the flavoring agent contained in the center hole segment is 0.5 to 50% by mass.

[0016]

[10] The mouthpiece segment according to [3], wherein the content of the flavoring agent contained in the filter segment is 0.5 to 50% by mass.

[0017]

[11] A non-combustion heating type flavor inhaler comprising: a tobacco-containing segment containing a tobacco component and an aerosol-generating substrate; and the mouthpiece segment according to any one of [1] to

[10] .

[0018]

[12] The non-combustion heating type flavor inhaler according to

[11] , wherein the tobacco-containing segment contains the flavoring agent.

[0019]

[13] A non-combustion heating type flavor inhalation system comprising: the non-combustion heating type flavor inhaler according to

[11] or

[12] ; and a heating device that heats the tobacco-containing segment.

[0020] According to the present invention, it is possible to provide a mouthpiece segment for a non-combustion heating type flavor inhaler that allows the flavor derived from a flavoring to be easily detected by the sense of taste and that can suppress deterioration of the flavor, as well as a non-combustion heating type flavor inhaler and a non-combustion heating type flavor inhalation system that include the mouthpiece segment.

[0021] 1A and 1B are schematic diagrams showing an example of a non-combustion heating type flavor inhaler according to the present embodiment, and an example of a non-combustion heating type flavor inhalation system according to the present embodiment, showing (a) a state before the non-combustion heating type flavor inhaler is inserted into a heating device, and (b) a state after the non-combustion heating type flavor inhaler is inserted into the heating device and heated.

[0022] [Mouthpiece Segment for Non-Combustion Heating Flavor Inhaler, Non-Combustion Heating Flavor Inhaler] The mouthpiece segment for a non-combustion heating flavor inhaler (hereinafter simply referred to as "mouthpiece segment") according to this embodiment contains a flavorant. In this specification, "mouthpiece segment" refers to a segment located downstream of a tobacco-containing segment containing tobacco components and an aerosol-generating substrate. "Downstream" refers to the mouthpiece side of a non-combustion heating flavor inhaler. The inventors have discovered that by incorporating a flavorant into the mouthpiece segment rather than the tobacco-containing segment, the flavor derived from the flavorant can be more easily perceived through the sense of taste and deterioration of the flavor can be suppressed. In this embodiment, when the aerosol generated upon heating the tobacco-containing segment passes through the mouthpiece segment, the flavorant is released from the mouthpiece segment and supplied to the user together with the aerosol. Because the mouthpiece segment is located downstream of the non-combustion heating flavor inhaler, it is close to the mouthpiece (including the mouthpiece), which is presumably what makes it easier for the user to perceive the flavor derived from the flavorant through the sense of taste. Furthermore, by incorporating a flavoring into the mouthpiece segment, the flavoring is not released simultaneously with the tobacco components, which is thought to reduce the influence of the tobacco-derived flavor and inhibit deterioration of the flavor-derived flavor. In this embodiment, it is particularly preferred that the flavoring be contained in the center hole segment and / or the filter segment. That is, the mouthpiece segment according to this embodiment preferably includes a center hole segment containing a flavoring and / or a filter segment containing a flavoring.

[0023] (Flavoring) In this embodiment, "flavoring" refers to a flavoring or fragrance. Note that "flavoring" does not include tobacco components. Examples of flavorings include materials that provide a sweet taste, materials that provide a sour taste, materials that provide a bitter taste, and materials that provide an umami taste.

[0024] Examples of the sweet taste-providing material include sugars, sugar alcohols, amino acids, proteins, terpene glycosides, sulfamides, sulfamates, peptide derivatives, and flavonoid glycosides.

[0025] A "sugar" is a compound that has one aldehyde or ketone group and multiple hydroxyl groups. Sugars with an aldehyde group are classified as aldoses, and sugars with a ketone group are classified as ketoses. Generally, they are often considered synonymous with carbohydrates (sugars). In this specification, when referring to a "sugar," unless otherwise specified, it also includes compounds in which some of the hydroxyl groups of the sugar have been substituted, such as "sugar halides."

[0026] "Sugar alcohols" are a type of compound produced by reducing the carbonyl group of aldoses or ketoses.

[0027] "Amino acid" is a general term for organic compounds that have both amino and carboxyl functional groups.

[0028] "Peptide" is a general term for molecules in which amino acids are linked in a short chain by peptide bonds. Peptides containing two amino acid residues are called dipeptides, those containing three are called tripeptides, and those containing four are called tetrapeptides. Peptides containing 10 or fewer residues are called oligopeptides, and peptides containing multiple residues are called polypeptides. Generally, long peptides containing approximately 50 or more linked residues are sometimes referred to as "proteins." Unless otherwise specified, "peptide" in this specification may also be used to include proteins. "Peptide derivatives" refer to peptides composed solely of amino acids that have been derivatized by introducing substituents. Examples of peptide derivatization include alkyl esterification of carboxyl groups and alkylation of amino groups.

[0029] "Terpene" is a general term for secondary metabolites of plants, insects, fungi, and other organisms with hydrocarbon skeletons consisting of isoprene as a structural unit. Originally, the term was given to a group of 10-carbon compounds found in large quantities in essential oils, and as such, they are organized around the 10-carbon standard. Terpenes with 10, 15, 20, and 30 carbon atoms are called monoterpenes, sesquiterpenes, diterpenes, and triterpenes, respectively. Terpene derivatives with polar functional groups, such as hydroxyl or carbonyl groups, are sometimes specifically classified as terpenoids. "Glycoside" is a general term for compounds in which sugars are linked to various atomic groups via glycosidic bonds. "Terpene glycosides" are compounds in which sugars are linked to terpenes via glycosidic bonds.

[0030] "Sulfamide" has the structural formula H ２ NSO ２ NH ２ It is an inorganic compound of the formula: It is generally obtained by the reaction of sulfuryl chloride with ammonia. In organic chemistry, the term "sulfamide" also refers to derivatives of sulfamide with organic substituents attached to the nitrogen atom.

[0031] "Sulfamic acid" is a compound in which the hydroxyl group of sulfuric acid is replaced with an amino group, and is called "amidosulfuric acid." It is highly soluble in water and exhibits relatively strong acidity. "Sulfamate" is a salt of sulfamic acid with, for example, sodium, potassium, calcium, or magnesium.

[0032] "Flavonoid" is a general term for plant secondary metabolites formed by the polymerization of coumarate-CoA and malonyl-CoA. Flavonoids are representative examples of a larger group of compounds known as polyphenols. "Flavonoid glycosides" are compounds in which sugars are glycosidically linked to flavonoids.

[0033] Examples of sugars include sucralose, fructose, sucrose, tagatose, glucose, galactose, trehalose, maltose, isomaltose, lactose, etc. Examples of sugar alcohols include xylitol, maltitol, erythritol, sorbitol, mannitol, polyglycitol syrup, arabitol, isomalt, lactitol, etc. Examples of amino acids include glycine, etc. Examples of proteins include monellin and thaumatin, etc. Examples of terpene glycosides include glycyrrhizin, stevioside / stevia extract, etc. Examples of sulfamides include saccharin, etc. Examples of sulfamates include acesulfame potassium and sodium cyclamate, etc. Examples of peptide derivatives include aspartame, advantame, neotame, etc. Examples of flavonoid glycosides include neohesperidin dihydrochalcone, etc. These may be used alone or in combination.

[0034] Monellin is a protein discovered in plants that grow naturally in tropical rainforests, and has two non-covalently bonded polypeptide chains: an A chain consisting of 44 amino acid residues and a B chain consisting of 50 amino acid residues.

[0035] Like monellin, thaumatin is a single-chain protein consisting of 207 amino acid residues that was discovered in plants that grow naturally in tropical rainforests. It is a low-calorie sweetener and is also known as a flavor improver.

[0036] Glycyrrhizin is an active ingredient found in licorice root and is a sweetener classified as a triterpene glycoside. It is sometimes called glycyrrhizic acid. Its IUPAC name is (3-β,20-β)-20-carboxy-11-oxo-30-norolean-12-en-3-yl-2-O-β-D-glucopyranuronosyl-α-D-glucopyranosiduronic acid.

[0037]

[0038] Glycyrrhizin may also be commercially available from, for example, Tokyo Chemical Industry Co., Ltd. (P / N: G0150) or Fujifilm Wako Pure Chemical Industries, Ltd. (P / N: 074-03481).

[0039] "Stevia extract" is an extract from "Stevia." Stevia (Stevia rebaudiana) is a perennial plant of the Asteraceae family native to South Africa, and is also known as Amahastevia. Stevia extract contains diterpene glycosides such as "stevioside" and rebaudiside A as sweetening components. Stevioside, also known as "stevioside," has the following chemical formula:

[0040]

[0041] Stevioside may also be commercially available from, for example, Tokyo Chemical Industry Co., Ltd. (P / N: S0594) or Fujifilm Wako Pure Chemical Industries, Ltd. (P / N: 194-16481).

[0042] Saccharin has the IUPAC name 1,1-dioxo-1,2-benzothiazol-3-one, and is also known as o-sulfobenzamide, o-benzoic acid sulfimide, and 2-sulfobenzoic acid imide. It has a skeleton in which a sultam ring is fused to a benzene ring.

[0043]

[0044] Saccharin is an artificial sweetener classified as a sulfamide, which is often used in the form of a sodium salt to improve its solubility in water and is widely used in foods, particularly in the United States and China. Commercially available saccharin products can also be used, such as saccharin sodium dihydrate (P / N: B0131) from Tokyo Chemical Industry Co., Ltd. and saccharin sodium dihydrate (P / N: 193-08602) from Fujifilm Wako Pure Chemical Industries, Ltd.

[0045] Acesulfame potassium is an oxathiazinone dioxide derivative with a sulfamic acid skeleton. Its IUPAC name is potassium 6-methyl-2,2-dioxo-oxathiazin-4-olate, and it is a type of artificial sweetener classified as a sulfamate.

[0046]

[0047] It is also sometimes called Acesulfame K. Acesulfame potassium is also available commercially, for example, from Tokyo Chemical Industry Co., Ltd. (P / N: A1490) and Fujifilm Wako Pure Chemical Industries, Ltd. (P / N: 013-14102).

[0048] Advantame is an aspartame derivative and an artificial sweetener with a peptide backbone. Its structure is such that a 3-(3-hydroxy-4-methoxyphenyl)propyl group has been introduced into the amino group of the aspartic acid residue of aspartame. Its IUPAC name is (3S)-3-[3-(3-hydroxy-4-methoxyphenyl)propylamino]-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid.

[0049]

[0050] Commercially available advantame can also be used, such as advantame monohydrate (P / N: 018-26801) from Fujifilm Wako Pure Chemical Industries, Ltd. and advantame monohydrate (P / N: 1011889) from Sigma-Aldrich.

[0051] "Neotame" is a derivative of aspartame and an artificial sweetener with a peptide backbone. Its structure is such that a 3,3-dimethylbutyl group has been introduced into the amino group of the aspartic acid residue of aspartame. Its IUPAC name is (3S)-3-(3,3-dimethylbutylamino)-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid.

[0052]

[0053] Neotame may also be commercially available from, for example, Tokyo Chemical Industry Co., Ltd. (P / N: N1112) or Sigma-Aldrich (P / N: 49777).

[0054] "Aspartame" is an artificial sweetener with a dipeptide backbone consisting of phenylalanine and aspartic acid. Its structure is such that the carboxyl group of the phenylalanine residue is methyl esterified. Its IUPAC name is N-(L-α-aspartyl)-L-phenylalanine-1-methyl ester.

[0055]

[0056] Aspartame, commercially available products such as those from Tokyo Chemical Industry Co., Ltd. (P / N: A0997) and Fujifilm Wako Pure Chemical Industries, Ltd. (P / N: 016-11331) can also be used.

[0057] Neohesperidin dihydrochalcone is a compound with the following chemical formula, CAS number 20702-77-6:

[0058]

[0059] Neohesperidin dihydrochalcone is a sweetener classified as a flavonoid glycoside. Neohesperidin dihydrochalcone is a derivative of neohesperidin that maintains the disaccharide backbone structure of neohesperidin (mannose and glucose) and the 3-hydroxy-4-methoxyphenyl structure. Commercially available neohesperidin dihydrochalcone, for example, from Tokyo Chemical Industry Co., Ltd. (P / N: N0675) or Sigma-Aldrich (P / N: W381101), can also be used.

[0060] Among these, the sweet-tasting material is preferably at least one selected from the group consisting of sugars, terpene glycosides, peptide derivatives, and flavonoid glycosides, from the viewpoint of making the sweetness more easily perceived through the palate when used, and more preferably at least one selected from the group consisting of neotame, advantame, glycyrrhizin, stevioside, sucralose, and neohesperidin dihydrochalcone.

[0061] The sweetening material may include sucralose. Sucralose, also known as 4,1',6'-trichlorogalactosucrose, has a structure in which three of the hydroxy groups of sucrose are selectively substituted with chlorine. When heated, sucralose may produce decomposition products such as chlorine-containing organic compounds and carbonyls. However, in this embodiment, the flavoring is contained in the mouthpiece segment, so sucralose is not directly heated, thereby suppressing the production of these decomposition products.

[0062] Examples of the sour taste material include organic acids and their sodium salts. Examples of the organic acid include acetic acid, adipic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid. Examples of the bitter taste material include caffeine (extract), naringin, and wormwood extract. Examples of the umami taste material include sodium glutamate, sodium inosinate, and sodium guanylate.

[0063] The fragrance may be, for example, a fragrance selected from isothiocyanates, indole and its derivatives, ethers, esters, ketones, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, thioethers, thiols, terpene hydrocarbons, phenol ethers, phenols, furfural and its derivatives, aromatic alcohols, aromatic aldehydes, lactones, etc., either alone or in combination. The fragrance may also be a material that provides a cooling / warming sensation.

[0064] More specifically, the flavoring agent includes 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, niacin, niacinamide, niacinamide amide, niacinamide amide 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, niacinamide amide 2,3-butanedione, niacinamide amide 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, niacinamide amide 2,3-butanedione ... Citronella 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-citronellol, clary sage extract, coffee, cognac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3, 7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 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-hydroxybenzoate 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, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, inmortel 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, maple syrup, me Insol, 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, myristic acid, nerol, nerolidol, gamma-nonalactone, nutmeg oil, delta-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, omega-pentadeca Lactone, 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, citral, mandarin oil, 4-(acetoxymethyl)toluene, 2-methyl-1-butanol, ethyl 10-undecenoate, isoamyl hexanoate, 1-phenylethylacetic acid, lauric acid, 8-mercaptomenthone, sinensal, hexyl butyrate, plant powder (herb powder, flower powder, spice powder, Tea powder: cocoa powder, carob powder, coriander powder, licorice powder, orange peel powder, rose pip powder, chamomile flower powder, lemon verbena powder, peppermint powder, leaf powder, spearmint powder, black tea powder, etc.), camphor, isopulegol, cineole, peppermint oil, eucalyptus oil, 2-l-menthoxyethanol (COOLACT® 5), 3-l-menthoxypropane-1,2-diol (COOLACT® 10) , 1-menthyl-3-hydroxybutyrate (COOLACT® 20), p-menthane-3,8-diol (COOLACT® 38D), N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide (COOLACT® 370), N-(4-(cyanomethyl)phenyl)-2-isopropyl-5,5-dimethylcyclohexanecarboxamide (COOLACT® 40 0), N-(3-hydroxy-4-methoxyphenyl)-2-isopropyl-5,5-dimethylcyclohexanecarboxamide, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide)acetate (WS-5), N-(4-methoxyphenyl)-p-menthanecarboxamide (WS-12), 2-isopropyl-N,2,3-trimethylbutyramide (WS-23), 3-l-menthoxy-2-methylpropane-1,2-diol, 2-l-menthoxyethan-1-ol, 3-l-menthoxypropan-1-ol, 4-l-menthoxybutan-1-ol, menthyl lactate (FEMA3748), menthone glycerin acetal (Frescolat MGA, FEMA3807, FEMA3808), 2-(2-1-menthyloxyethyl)ethanol, menthyl glyoxylate, menthyl 2-pyrrolidone-5-carboxylate, menthyl succinate (FEMA3810), N-(2-(pyridin-2-yl)-ethyl)-3-p-menthanecarboxamide (FEMA4549), N-(ethoxycarbonylmethyl)-p-menthane-3-carboxamide, N-(4-cyanomethylphenyl)-p-menthanecarboxamide, and N-(4-aminocarbonylphenyl)-p-menthane. These may be used alone or in combination of two or more.

[0065] (Configuration of Mouthpiece Segment and Non-Combustion Heating Flavor Inhaler) The mouthpiece segment according to this embodiment is a segment located downstream of the tobacco-containing segment containing tobacco components, etc. Specific examples of the mouthpiece segment include a center-hole segment, a filter segment, a cooling segment, and combinations thereof. The flavoring may be contained in the center-hole segment, the filter segment, the cooling segment, or two or more of these segments. However, in this embodiment, the flavoring is preferably contained in the center-hole segment and / or the filter segment. That is, the mouthpiece segment according to this embodiment preferably includes a center-hole segment containing the flavoring. Furthermore, the mouthpiece segment according to this embodiment preferably includes a filter segment containing the flavoring. In particular, the mouthpiece segment according to this embodiment preferably includes a center-hole segment containing advantame.

[0066] FIG. 1 shows an example of a non-combustion heating type flavor inhaler equipped with a mouthpiece segment according to the present embodiment. The non-combustion heating type flavor inhaler 1 shown in FIG. 1 comprises a tobacco-containing segment 2 and a mouthpiece segment 6 according to the present embodiment. The mouthpiece segment 6 comprises a cooling segment 3, a center hole segment 4, and a filter segment 5. In the present embodiment, for example, a flavoring is contained in the center hole segment 4. During inhalation, the tobacco-containing segment 2 is heated, and the components contained in the tobacco filler 7 are vaporized, and these are transferred to the mouthpiece segment 6 by inhalation. Inhalation is then carried out from the end (mouthpiece portion) of the filter segment 5, along with the flavoring contained in the center hole segment 4. Note that the non-combustion heating type flavor inhaler may have other segments in addition to the tobacco-containing segment, cooling segment, center hole segment, and filter segment.

[0067] In this embodiment, the center hole segment is not particularly limited in its configuration as long as it is a columnar (e.g., cylindrical) segment with a hollow portion. For example, as shown in FIG. 1 , the center hole segment 4 can be composed of a first filling layer 11 with a hollow portion and a first inner plug wrapper (inner wrapping paper) 12 that covers the first filling layer 11. The center hole segment 4 functions to increase the strength of the mouthpiece segment 6. When the center hole segment contains a flavoring, the location where the flavoring is contained is not particularly limited, but from the perspective of facilitating flavoring release during use, the flavoring is preferably applied to the inner wall of the hollow portion of the center hole segment. Specifically, in the center hole segment 4 shown in FIG. 1 , the flavoring is preferably applied to the inner wall of the hollow portion of the first filling layer 11. When the center hole segment contains a flavoring, the content of the flavoring contained in the center hole segment is preferably 0.5 to 50% by mass, more preferably 10 to 40% by mass, and even more preferably 20 to 35% by mass, from the viewpoint of making the flavor derived from the flavoring more easily perceptible to the palate and further suppressing deterioration of the flavor.

[0068] The first packed layer 11 can be a layer filled with cellulose acetate fibers. The first packed layer 11 can be, for example, a rod with an inner diameter of 5.0 to 1.0 mm, packed with cellulose acetate fibers at a high density, to which a plasticizer containing triacetin is added in an amount of 6 to 20 mass% relative to the mass of the cellulose acetate, and hardened. In this case, because the first packed layer 11 has a high fiber packing density, air or aerosol flows only through the hollow portion during inhalation, with almost no flow within the first packed layer 11. Because the first packed layer 11 inside the center hole segment 4 is a fiber-packed layer, it feels pleasant to the touch from the outside during use.

[0069] In this embodiment, the filter segment may have any configuration, as long as it is a columnar (e.g., cylindrical) segment having a filtering function. For example, as shown in FIG. 1 , a filter segment 5 may be composed of a second packed layer 13 and a second inner plug wrapper 14 that covers the second packed layer 13. When the filter segment contains a flavoring, the location where the flavoring is contained is not particularly limited. However, from the viewpoint of facilitating the release of the flavoring during use, the flavoring is preferably applied to the filter portion (packed layer) of the filter segment. Specifically, in the filter segment 5 shown in FIG. 1 , the flavoring is preferably applied to the second packed layer 13. When the filter segment contains a flavoring, the content of the flavoring contained in the filter segment is preferably 0.5 to 50% by mass, more preferably 10 to 40% by mass, and even more preferably 20 to 36% by mass, from the viewpoints of making the flavoring-derived flavor more noticeable to the palate and further suppressing deterioration of the flavor. Furthermore, when both the center hole segment and the filter segment contain a flavoring, the content of the flavoring contained in the center hole segment and the filter segment is preferably 0.5 to 50% by mass, more preferably 10 to 40% by mass, and even more preferably 15 to 30% by mass, from the viewpoint of making it easier to sense the flavor derived from the flavoring through taste and further suppressing deterioration of the flavor.

[0070] The second packed layer 13 can be a layer packed with cellulose acetate fibers. The airflow resistance per segment of the filter segment 5 can be appropriately changed by changing the amount, material, etc. of the packing packed in the filter segment 5. For example, when the packing is cellulose acetate fibers, the airflow resistance can be increased by increasing the amount of cellulose acetate fibers packed in the filter segment 5. When the packing is cellulose acetate fibers, the packing density of the cellulose acetate fibers is 0.13 to 0.18 g / cm. ３ The airflow resistance is a value measured using an airflow resistance measuring device (product name: SODIMAX, manufactured by SODIM).

[0071] As shown in FIG. 1 , the cooling segment 3 can be configured with a tubular member 9. The tubular member 9 can be, for example, a paper tube made by processing cardboard into a cylindrical shape. When the cooling segment 3 contains a flavoring, the location where the flavoring is contained is not particularly limited, but from the viewpoint of facilitating the release of the flavoring during use, it is preferable that the flavoring be applied to the inner wall of the tubular member 9 of the cooling segment 3. When the cooling segment contains a flavoring, the content of the flavoring contained in the cooling segment is preferably 0.5 to 50% by mass, more preferably 0.5 to 30% by mass, and even more preferably 2 to 25% by mass, from the viewpoint of making the flavoring-derived flavor more noticeable to the palate and further suppressing deterioration of the flavor.

[0072] The tubular member 9 and the mouthpiece lining paper 16, which will be described later, are provided with perforations 10 that penetrate both. The presence of the perforations 10 allows outside air to be introduced into the cooling segment 3 during inhalation. As a result, the vaporized components of the aerosol generated by heating the tobacco-containing segment 2 come into contact with the outside air, and as their temperature drops, they liquefy, forming an aerosol. The diameter (distance across) of the perforations 10 is not particularly limited, but can be, for example, 0.5 to 1.5 mm. The number of perforations 10 is not particularly limited, and may be one or two or more. For example, a plurality of perforations 10 may be provided around the circumference of the cooling segment 3.

[0073] The tobacco-containing segment is not particularly limited in configuration as long as it is a columnar (e.g., cylindrical) segment containing tobacco components and an aerosol-forming substrate. For example, as shown in Figure 1, the tobacco-containing segment 2 can have a tobacco filler 7 containing tobacco and an aerosol-forming substrate, and a tubular wrapper 8 that covers the tobacco filler 7.

[0074] For example, shredded dried tobacco leaves can be used as tobacco. Alternatively, dried tobacco leaves can be crushed and homogenized, processed into a sheet, and then shredded. Furthermore, the sheet processed product can be gathered without being shredded and used as the filler. Whether shredded dried tobacco leaves are used or crushed and homogenized into a sheet, various types of tobacco can be used in the tobacco filler. Flue-cured tobacco, Burley, Orient, native tobacco, and other Nicotiana tabacum and Nicotiana rustica varieties can be appropriately blended to achieve the desired flavor. Details of the tobacco varieties are disclosed in "Encyclopedia of Tobacco," Tobacco Research Center, March 31, 2009. Examples of aerosol-generating base materials include glycerin and propylene glycol. The tobacco-containing segment can also contain the flavorings described above in addition to the tobacco components and aerosol-generating base material. When the tobacco-containing segment contains the flavoring, the content of the flavoring contained in the tobacco-containing segment is more preferably 0.5 to 50% by mass, and even more preferably 2 to 25% by mass.

[0075] The center hole segment 4 and the filter segment 5 are connected by an outer plug wrapper 15. The outer plug wrapper 15 can be, for example, a cylindrical piece of paper. The tobacco-containing segment 2, the cooling segment 3, and the connected center hole segment 4 and filter segment 5 are connected by a mouthpiece lining paper 16. These connections can be made, for example, by applying glue such as vinyl acetate glue to the inner surface of the mouthpiece lining paper 16, and then inserting and winding the three segments.

[0076] The axial length of the non-combustion heating type flavor inhaler 1 according to this embodiment, i.e., the horizontal length in FIG. 1 , is not particularly limited, but is preferably 40 to 90 mm, more preferably 50 to 75 mm, and even more preferably 50 to 60 mm. Furthermore, the circumferential length of the non-combustion heating type flavor inhaler 1 (the circumferential length of the tobacco-containing segment 2, cooling segment 3, center hole segment 4, and filter segment 5) is preferably 16 to 25 mm, more preferably 20 to 24 mm, and even more preferably 21 to 23 mm. For example, the tobacco-containing segment 2 may be 20 mm long, the cooling segment 3 may be 20 mm long, the center hole segment 4 may be 8 mm long, and the filter segment 5 may be 7 mm long. These individual segment lengths can be appropriately changed depending on manufacturing suitability, required quality, and the like. Because the non-combustion heating type flavor inhaler 1 according to this embodiment includes the mouthpiece segment according to this embodiment, the flavor of the flavoring contained in the mouthpiece segment can be easily perceived by the palate, and deterioration of the flavor can be suppressed.

[0077] [Non-combustion heating type flavor inhalation system] The non-combustion heating type flavor inhalation system according to this embodiment comprises the non-combustion heating type flavor inhaler according to the embodiment described above, and a heating device that heats the tobacco-containing segment of the non-combustion heating type flavor inhaler. Because the non-combustion heating type flavor inhalation system according to this embodiment comprises the non-combustion heating type flavor inhaler according to this embodiment, the flavor derived from the flavoring contained in the mouthpiece segment can be easily perceived by the taste buds, and deterioration of the flavor can be suppressed. The non-combustion heating type flavor inhalation system according to this embodiment may have a configuration other than the non-combustion heating type flavor inhaler according to this embodiment and the heating device.

[0078] An example of a non-combustion heating type flavor inhalation system according to this embodiment is shown in Figure 2. The non-combustion heating type flavor inhalation system shown in Figure 2 comprises a non-combustion heating type flavor inhaler 1 according to this embodiment and a heating device 17 that heats the tobacco-containing segment of the non-combustion heating type flavor inhaler 1 from the outside. Figure 2(a) shows the non-combustion heating type flavor inhaler 1 in a state before it is inserted into the heating device 17, and Figure 2(b) shows the non-combustion heating type flavor inhaler 1 in a state where it is inserted into the heating device 17 and heated. The heating device 17 shown in Figure 2 comprises a body 18, a heater 19, a metal tube 20, a battery unit 21, and a control unit 22. The body 18 has a cylindrical recess 23, and the heater 19 and the metal tube 20 are arranged on the inner side of the recess 23 at positions corresponding to the tobacco-containing segment of the non-combustion heating type flavor inhaler 1 that will be inserted into the recess 23. The heater 19 can be an electric resistance heater, and is heated by being supplied with power from a battery unit 21 in response to an instruction from a control unit 22 that controls the temperature. The heat generated by the heater 19 is transferred to the tobacco-containing segment of the non-combustion heating type flavor inhaler 1 through a metal tube 20 having high thermal conductivity.

[0079] 2(b) is a schematic illustration, and thus there is a gap between the outer periphery of the non-combustion heating type flavor inhaler 1 and the inner periphery of the metal tube 20. However, in practice, for the purpose of efficient heat transfer, it is preferable that there be no gap between the outer periphery of the non-combustion heating type flavor inhaler 1 and the inner periphery of the metal tube 20. Furthermore, although the heating device 17 heats the tobacco-containing segment of the non-combustion heating type flavor inhaler 1 from the outside, it may also heat from the inside. If heating from the inside, it is preferable to use a rigid plate-shaped, blade-shaped, or columnar heater without using the metal tube 20. Examples of such heaters include ceramic heaters in which molybdenum, tungsten, or the like is applied to a ceramic substrate.

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

[0081] Specific examples of this embodiment will be described below, but the present invention is not limited to these.

[0082] Example 1 In the non-combustion heating type flavor inhaler 1 shown in FIG. 1 , 20 μL of a propylene glycol (PG) solution containing 10% by mass of glycyrrhizin as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 (a layer packed with cellulose acetate fibers) of the center hole segment 4 using a syringe. The glycyrrhizin content of the center hole segment 4 was 34.4% by mass. This non-combustion heating type flavor inhaler 1 was heated to 290°C using the heating device 17 shown in FIG. 2 , and panelists inhaled, and a sensory evaluation was conducted on the sensitivity of the flavor-derived flavor to the taste and the deterioration of the flavor. Specifically, the sensory evaluation was conducted using the following method. Four panelists heated the non-combustion heating type flavor inhaler and inhaled, and then rated the intensity of the flavor-derived flavor to the taste (sensed by the tongue) on a scale of 1 to 5. A score of 1 represented the weakest flavor, and a score of 5 represented the strongest flavor. The scores were calculated as the average of the scores of the four panelists (rounded to the nearest whole number). The presence or absence of flavor deterioration was also evaluated. Specifically, the sweetness quality, compatibility with tobacco, etc. were evaluated, and the presence or absence of flavor deterioration was judged based on the consensus of the four panelists. The four panelists had been thoroughly trained in these sensory evaluations using multiple types of samples, and it was confirmed that the evaluation thresholds were equal and consistent among the panelists. The results are shown in Table 1.

[0083] [Example 2] A non-combustion heating type flavor inhaler was fabricated and evaluated in the same manner as in Example 1, except that in the non-combustion heating type flavor inhaler 1 shown in Figure 1, 20 µL of a propylene glycol solution containing 10% by mass of glycyrrhizin as a flavoring was applied to the second packed layer 13 (a layer packed with cellulose acetate fibers) of the filter segment 5 instead of the center hole segment 4. The results are shown in Table 1.

[0084] A non-combustion heating type flavor inhaler was fabricated and evaluated in the same manner as in Example 1, except that in the non-combustion heating type flavor inhaler 1 shown in Figure 1, 20 µL of a propylene glycol solution containing 10% by mass of glycyrrhizin as a flavoring was applied to the tobacco filler 7 (containing shredded tobacco leaves and glycerin) of the tobacco-containing segment 2 instead of the center-hole segment 4. The results are shown in Table 1.

[0085] [Example 3] A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 1, except that 20 μL of a propylene glycol solution containing 5% by mass of stevioside as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 of the center-hole segment 4. The results are shown in Table 1.

[0086] Example 4 A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 2, except that 20 μL of a propylene glycol solution containing 5% by mass of stevioside as a flavoring was applied to the second packed layer 13 of the filter segment 5. The results are shown in Table 1.

[0087] Comparative Example 2 A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Comparative Example 1, except that 20 μL of a propylene glycol solution containing 5% by mass of stevioside as a flavoring was applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

[0088] Example 5 A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Example 1, except that 20 μL of an ethyl alcohol (AL) solution containing 10% by mass of sucralose as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 of the center-hole segment 4. The results are shown in Table 1.

[0089] Example 6 A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 2, except that 20 μL of an ethyl alcohol solution containing 10% by mass of sucralose as a flavoring was applied to the second packed layer 13 of the filter segment 5. The results are shown in Table 1.

[0090] [Comparative Example 3] A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Comparative Example 1, except that 20 μL of an ethyl alcohol solution containing 10% by mass of sucralose as a flavoring was applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

[0091] Example 7 A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of sucralose as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 of the center-hole segment 4. The results are shown in Table 1.

[0092] Example 8 A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 2, except that 20 μL of a propylene glycol solution containing 10% by mass of sucralose as a flavoring was applied to the second packed layer 13 of the filter segment 5. The results are shown in Table 1.

[0093] Comparative Example 4 A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Comparative Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of sucralose as a flavoring was applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

[0094] Example 9 A non-combustion heating type flavor inhaler was fabricated and evaluated in the same manner as in Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of neohesperidin dihydrochalcone as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 of the center hole segment 4. The results are shown in Table 1.

[0095] Example 10 A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Example 2, except that 20 μL of a propylene glycol solution containing 10% by mass of neohesperidin dihydrochalcone as a flavoring was applied to the second packed layer 13 of the filter segment 5. The results are shown in Table 1.

[0096] Comparative Example 5 A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Comparative Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of neohesperidin dihydrochalcone as a flavoring agent was applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

[0097] [Example 11] A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of neotame as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 of the center hole segment 4. The results are shown in Table 1.

[0098] [Example 12] A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 2, except that 20 μL of a propylene glycol solution containing 10% by mass of neotame as a flavoring was applied to the second packed layer 13 of the filter segment 5. The results are shown in Table 1.

[0099] Comparative Example 6 A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Comparative Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of neotame as a flavoring was added to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

[0100] [Example 13] A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of neotame as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 of the center hole segment 4. The results are shown in Table 1.

[0101] [Example 14] A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 2, except that 20 μL of a propylene glycol solution containing 10% by mass of neotame as a flavoring was applied to the second packed layer 13 of the filter segment 5. The results are shown in Table 1.

[0102] Comparative Example 7 A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Comparative Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of neotame as a flavoring was added to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

[0103] [Example 15] A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of advantame as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 of the center hole segment 4. The results are shown in Table 1.

[0104] [Example 16] A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 2, except that 20 μL of a propylene glycol solution containing 10% by mass of advantame as a flavoring was applied to the second packed layer 13 of the filter segment 5. The results are shown in Table 1.

[0105] [Example 17] A non-combustion heating type flavor inhaler was produced and evaluated in the same manner as in Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of advantame as a flavoring was applied to the inner wall of the hollow portion of the first packed layer 11 of the center hole segment 4 and to the second packed layer 13 of the filter segment 5. The results are shown in Table 1.

[0106] [Comparative Example 8] A non-combustion heating type flavor inhaler was prepared and evaluated in the same manner as in Comparative Example 1, except that 20 μL of a propylene glycol solution containing 10% by mass of advantame as a flavoring was added to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

[0107]

[0108] As shown in Table 1, in Examples 1 to 17 in which a flavoring was added to the center hole segment and / or the filter segment, the flavor derived from the flavoring was stronger than in Comparative Examples 1 to 8 in which a flavoring was added to the tobacco-containing segment. In particular, in Example 15 in which advantame was added as a flavoring to the center hole segment, and Example 17 in which advantame was added as a flavoring to both the center hole segment and the filter segment, the flavor derived from advantame was very strong. Furthermore, no deterioration of the flavor derived from the flavoring was confirmed in Examples 1 to 17.

[0109] The present invention includes the following embodiments.

[0110] [1] A mouthpiece segment for a non-combustion heating type flavor inhaler, containing a flavoring agent.

[0111] [2] The mouthpiece segment according to [1], wherein the mouthpiece segment includes a center hole segment containing the flavoring agent.

[0112] [3] The mouthpiece segment according to [1] or [2], wherein the mouthpiece segment includes a filter segment containing the flavoring agent.

[0113] [4] The mouthpiece segment according to any one of [1] to [3], wherein the flavoring is at least one selected from the group consisting of a material that provides a sweet taste, a material that provides a sour taste, a material that provides a bitter taste, a material that provides an umami taste, and a fragrance.

[0114] [5] The mouthpiece segment described in [4], wherein the sweet-tasting material is at least one selected from the group consisting of sugars, sugar alcohols, amino acids, proteins, terpene glycosides, sulfamides, sulfamates, peptide derivatives, and flavonoid glycosides.

[0115] [6] A mouthpiece segment described in [4] or [5], wherein the sweet-tasting material is at least one selected from the group consisting of sugar, terpene glycoside, peptide derivative, and flavonoid glycoside.

[0116] [7] The mouthpiece segment described in any one of [4] to [6], wherein the sweetening material is at least one selected from the group consisting of neotame, advantame, glycyrrhizin, stevioside, sucralose, and neohesperidin dihydrochalcone.

[0117] [8] The mouthpiece segment described in [1], wherein the mouthpiece segment includes a center hole segment containing advantame.

[0118] [9] The mouthpiece segment according to [2], wherein the content of the flavoring agent contained in the center hole segment is 0.5 to 50% by mass.

[0119]

[10] The mouthpiece segment according to [3], wherein the content of the flavoring agent contained in the filter segment is 0.5 to 50% by mass.

[0120]

[11] A non-combustion heating type flavor inhaler comprising: a tobacco-containing segment containing a tobacco component and an aerosol-generating substrate; and the mouthpiece segment according to any one of [1] to

[10] .

[0121]

[12] The non-combustion heating type flavor inhaler according to

[11] , wherein the tobacco-containing segment contains the flavoring agent.

[0122]

[13] A non-combustion heating type flavor inhalation system comprising: the non-combustion heating type flavor inhaler according to

[11] or

[12] ; and a heating device that heats the tobacco-containing segment.

[0123] REFERENCE SIGNS LIST 1 Non-combustion heating type flavor inhaler 2 Tobacco-containing segment 3 Cooling segment 4 Center hole segment 5 Filter segment 6 Mouthpiece segment 7 Tobacco filler 8 Wrapper 9 Cylindrical member 10 Perforation 11 First filling layer 12 First inner plug wrapper 13 Second filling layer 14 Second inner plug wrapper 15 Outer plug wrapper 16 Mouthpiece lining paper 17 Heating device 18 Body 19 Heater 20 Metal tube 21 Battery unit 22 Control unit 23 Recess

Claims

1. A mouthpiece segment for a non-combustion heated flavor inhaler containing a flavoring agent.

2. The mouthpiece segment of claim 1 , wherein the mouthpiece segment includes a centerhole segment containing the flavoring agent.

3. The mouthpiece segment of claim 1 , wherein the mouthpiece segment comprises a filter segment containing the flavoring agent.

4. 2. The mouthpiece segment according to claim 1, wherein the flavoring agent is at least one selected from the group consisting of a material that provides a sweet taste, a material that provides a sour taste, a material that provides a bitter taste, a material that provides an umami taste, and a fragrance.

5. The mouthpiece segment according to claim 4, wherein the sweet-tasting material is at least one selected from the group consisting of sugars, sugar alcohols, amino acids, proteins, terpene glycosides, sulfamides, sulfamates, peptide derivatives, and flavonoid glycosides.

6. The mouthpiece segment according to claim 4, wherein the sweet-tasting material is at least one selected from the group consisting of sugar, terpene glycoside, peptide derivative, and flavonoid glycoside.

7. The mouthpiece segment according to claim 4, wherein the sweetening material is at least one selected from the group consisting of neotame, advantame, glycyrrhizin, stevioside, sucralose, and neohesperidin dihydrochalcone.

8. The mouthpiece segment of claim 1 , wherein the mouthpiece segment includes a centerhole segment containing advantame.

9. 3. The mouthpiece segment according to claim 2, wherein the content of the flavoring agent contained in the center hole segment is 0.5 to 50% by mass.

10. The mouthpiece segment according to claim 3, wherein the content of the flavoring agent contained in the filter segment is 0.5 to 50% by mass.

11. A non-combustion heating type flavor inhaler comprising: a tobacco-containing segment including a tobacco component and an aerosol-forming substrate; and the mouthpiece segment according to any one of claims 1 to 10.

12. The non-combustion heating type flavor inhaler according to claim 11 , wherein the tobacco-containing segment contains the flavoring agent.

13. The non-combustion heating type flavor inhaler according to claim 11, a heating device for heating the tobacco-containing segment; A non-combustion heating type flavor inhalation system.