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

Abstract

Provided is a flavor-generating article. This flavor-generating article comprises a flavor source that generates a flavor when being combusted or heated. The flavor source contains a volatile substance localized inside the flavor source by means of a carrier.

Description

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

[0001] The present invention relates to flavor generating articles and methods for making flavor generating articles.

[0002] Conventionally, flavor-generating articles for inhaling flavors and the like by burning a material or without burning a material have been known. Examples of such flavor-generating articles include those containing a volatile substance such as an aerosol-generating agent that generates an aerosol when heated or a flavoring that generates a flavor when heated (see, for example, Patent Document 1).

[0003] Special Publication No. 2021-523728

[0004] Known methods for adding a volatile substance to a flavor-generating product include, for example, in the case of a stick-shaped flavor-generating product, spraying the volatile substance onto cut pieces of material before rolling them up and then rolling up the cut pieces of material into a stick, or spraying the volatile substance onto the cut pieces of material while rolling them up. In recent years, in order to meet the diverse preferences of users, there has been a demand for flavor-generating products with a larger aerosol amount or a stronger flavor, i.e., flavor-generating products with a larger amount of added volatile substance.

[0005] In the above-described method of adding a volatile substance, if the amount of the volatile substance added is too large relative to the portion to which the volatile substance is added, the volatile substance may seep onto the surface of the flavor-generating article after production. Stains on the surface of the flavor-generating article not only mar the appearance and give the user an impression of unsanitary conditions, but also cause adjacent flavor-generating articles to stick together within the pack in which the flavor-generating articles are stored.

[0006] The present invention has been made to solve at least some of the above-mentioned problems, and aims to provide a flavor-generating article and a method for manufacturing a flavor-generating article that can suppress the seepage of volatile substances.

[0007] In a first aspect of the present invention, a flavor generating article is provided, the flavor generating article comprising a flavor source that generates a flavor upon combustion or heating, the flavor source including a volatile substance localized within the flavor source by a carrier.

[0008] According to the first aspect of the present invention, the volatile substance is localized within the flavor source by the carrier, thereby preventing the volatile substance from penetrating or flowing to other parts. Therefore, the seepage of the volatile substance can be suppressed. Furthermore, since the volatile substance localized by the carrier is solid, gel-like, or highly viscous, it takes time to melt and volatilize, thereby delaying the delivery of the volatile substance. Furthermore, the delivery timing can be controlled by changing the part where the volatile substance is localized. Furthermore, the delivery timing can be controlled by localizing multiple volatile substances with different vapor pressures.

[0009] In a second aspect of the present invention, in the first aspect, the volatile substance is localized near the center of the flavor source in a cross section perpendicular to the longitudinal direction of the flavor-generating article.

[0010] According to the second aspect of the present invention, since the volatile substance is localized near the center of the flavor source, when the flavor-generating article is heated from the outside, it takes longer for heat to be transferred to the volatile substance than when the volatile substance is dispersed throughout the flavor source, thereby delaying the delivery of the volatile substance.

[0011] In a third aspect of the present invention, in the first or second aspect, the volatile substance comprises at least one of an aerosol source and a flavor ingredient.

[0012] According to a third aspect of the present invention, the volatile material comprises at least one of an aerosol source and a flavor ingredient, so that the flavor source is capable of generating an aerosol, a flavored vapor, or a flavored aerosol.

[0013] In a fourth aspect of the present invention, in the third aspect, the flavor ingredient includes a flavoring.

[0014] According to the fourth aspect of the present invention, the flavor source is capable of generating a vapor or aerosol having an aroma, since the flavor ingredient comprises a fragrance.

[0015] In a fifth aspect of the present invention, in the fourth aspect, the fragrance includes at least one of a natural fragrance and a synthetic fragrance.

[0016] According to a fifth aspect of the present invention, the flavor source is capable of generating a vapor or aerosol having a scent, since the flavor comprises at least one of a natural flavor and a synthetic flavor.

[0017] In a sixth aspect of the present invention, in any one of the third to fifth aspects, the flavor ingredient includes a seasoning.

[0018] According to the sixth aspect of the present invention, the flavor ingredient includes a flavoring agent, so that the flavor source can generate vapor or aerosol having a smoking taste.

[0019] In a seventh aspect of the present invention, in the sixth aspect, the flavoring agent includes at least one of a sweetener, a spice, a sour agent, and a bitter agent.

[0020] According to the seventh aspect of the present invention, the flavor source can generate vapor or aerosol having a smoking taste, since the flavoring agent includes at least one of a sweetener, a spice, a sour agent, and a bitter agent.

[0021] In an eighth aspect of the present invention, in any one of the third to seventh aspects, the flavor ingredient includes a cooling agent.

[0022] According to the eighth aspect of the present invention, the flavor source is capable of generating a vapor or aerosol that can provide a cooling sensation to the user, since the flavor ingredient includes a cooling agent.

[0023] In a ninth aspect of the present invention, in any one of the third to eighth aspects, the flavor ingredient contains an emulsifier.

[0024] According to the ninth aspect of the present invention, the flavor source can generate a vapor or aerosol with improved flavor because the flavor ingredient includes an emulsifier.

[0025] In a tenth aspect of the present invention, in the ninth aspect, the emulsifier comprises at least one of glycerin fatty acid ester, saponin, sucrose fatty acid ester, and lecithin.

[0026] According to a tenth aspect of the present invention, the emulsifier includes at least one of glycerin fatty acid ester, saponin, sucrose fatty acid ester, and lecithin, so that the flavor source can generate vapor or aerosol with an improved flavor.

[0027] In an eleventh aspect of the present invention, in any one of the third to tenth aspects, the aerosol source includes at least one of polyhydric alcohol, triethyl citrate, triacetin, and glycerin.

[0028] According to an eleventh aspect of the present invention, the flavor source can generate an aerosol or a flavored aerosol because the aerosol source includes at least one of polyhydric alcohol, triethyl citrate, triacetin, and glycerin.

[0029] In a twelfth aspect of the present invention, in any one of the first to eleventh aspects, the carrier comprises at least one of a sugar, a lipid, a cellulose derivative, a fiber, polyvinylpyrrolidone, and polyvinyl alcohol.

[0030] According to the twelfth aspect of the present invention, the carrier contains at least one of sugars, lipids, cellulose derivatives, fibers, polyvinylpyrrolidone, and polyvinyl alcohol, thereby preventing the volatile substance from penetrating or flowing into other parts and suppressing the seepage of the volatile substance.

[0031] In a thirteenth aspect of the present invention, in any one of the first to twelfth aspects, the flavor source comprises a tobacco-derived material.

[0032] According to the thirteenth aspect of the present invention, since the flavor source contains a tobacco-derived material, the flavor source can generate vapor or aerosol containing flavor components derived from tobacco.

[0033] In a fourteenth aspect of the present invention, in any one of the first to thirteenth aspects, the flavor-generating article further comprises a plug member arranged upstream of the flavor source in the longitudinal direction of the flavor-generating article.

[0034] According to the fourteenth aspect of the present invention, by arranging a plug member upstream of the flavor source, it is possible to prevent the vapor or aerosol generated in the flavor source from leaking from the upstream side of the flavor-generating article.

[0035] In a fifteenth aspect of the present invention, in any of the first to fourteenth aspects, the flavor generating article further comprises a flavor carrying member that is arranged on at least one of the upstream and downstream sides of the flavor source in the longitudinal direction of the flavor generating article, or that is arranged so as to cover the surface of the flavor source, and that contains a flavor ingredient carried by a carrier.

[0036] According to the fifteenth aspect of the present invention, by arranging a flavor-carrying member containing a flavor ingredient carried by a carrier on at least one of the upstream and downstream sides of the flavor source, or so as to cover the surface of the flavor source, flavor can be generated from sources other than the flavor source, thereby enhancing the flavor of the flavor-generating article.

[0037] In a sixteenth aspect of the present invention, in any one of the first to fifteenth aspects, the flavor source comprises an adsorbent.

[0038] According to the sixteenth aspect of the present invention, the flavor source contains an adsorbent, so that unnecessary components contained in the vapor or aerosol generated by the flavor source can be adsorbed and removed.

[0039] In a seventeenth aspect of the present invention, in the sixteenth aspect, the adsorbent comprises at least one of activated carbon, zeolite, and silica.

[0040] According to the seventeenth aspect of the present invention, the adsorbent contains at least one of activated carbon, zeolite, and silica, so that unwanted components contained in the vapor or aerosol generated from the flavor source can be adsorbed and removed.

[0041] In an eighteenth aspect of the present invention, there is provided a method for producing a flavor-generating article, comprising the steps of: preparing a flavor source that generates a flavor by combustion or heating; heating a mixture of a carrier and a volatile substance and injecting the liquid mixture into the flavor source; and cooling the flavor source into which the mixture has been injected to solidify, gel, or thicken the mixture.

[0042] According to the eighteenth aspect of the present invention, a mixture of a carrier and a volatile substance is heated, the liquid mixture is poured into a flavor source, and the flavor source into which the mixture has been poured is cooled to solidify, gel, or increase the viscosity of the mixture, thereby localizing the volatile substance within the carrier and preventing the volatile substance from permeating or flowing to other portions. This makes it possible to obtain a flavor-generating article that can suppress the seepage of the volatile substance.

[0043] 1 is a schematic diagram showing a flavor inhalation system according to one embodiment of the present invention. FIG. 2 is an exploded perspective view showing a flavor generating article according to one embodiment of the present invention. FIG. 3 is a schematic side cross-sectional view showing a flavor generating article according to one embodiment of the present invention. FIG. 4 is an exploded perspective view showing a flavor generating article according to another embodiment of the present invention. FIG. 5 is a cross-sectional view of the flavor generating article taken along the arrow A-A shown in FIG. 3. FIG. 6 is a diagram showing the appearance of the flavor generating articles according to Example 1 and Comparative Example 1 when left standing at room temperature for four months. FIG. 7 is a graph showing the menthol delivery behavior in the flavor generating articles according to Example 2 and Comparative Example 2.

[0044] Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the drawings described below, identical or corresponding components are designated by the same reference numerals, and redundant description will be omitted. In this specification, the term "longitudinal direction" refers to the length direction of the flavor-generating product, in other words, the direction in which the flavor-generating product is inserted into the flavor inhaler. In addition, in this specification, the term "localizing a volatile substance" refers to retaining the volatile substance in the vicinity of the portion to which it is supplied.

[0045] Fig. 1 is a schematic diagram showing a flavor inhalation system 1 according to one embodiment of the present invention. As shown in Fig. 1, the flavor inhalation system 1 is composed of a flavor-generating article 100 having a flavor source and a flavor inhaler 200 that heats the flavor-generating article 100. Air inhaled by a user is guided into the user's oral cavity in the order of, for example, air flow A1, air flow A2, and air flow A3. That is, the flavor inhalation system 1 shown in Fig. 1 has a so-called counterflow type air flow path.

[0046] The flavor generating article 100 is configured to generate a flavor when heated by a non-combustion heating flavor inhaler 200. The flavor generating article 100 includes a flavor source such as tobacco capable of generating a smokable flavor, and has, for example, a columnar shape extending along the longitudinal direction. The flavor generating article 100 may be, for example, a tobacco stick. The flavor generating article 100 may have a cylindrical shape, a columnar shape with a polygonal cross section, or a flattened shape.

[0047] The flavor inhaler 200 includes a battery 10, a control unit 20, and a heating unit 30. The battery 10 stores power used by the flavor inhaler 200. For example, the battery 10 is a lithium-ion battery. The battery 10 may be rechargeable by an external power source.

[0048] The control unit 20 is configured with a CPU (Central Processing Unit), memory, etc., and controls the operation of the flavor inhaler 200 including the heating unit 30. For example, the control unit 20 starts heating the flavor-generating article 100 in response to a user's operation on an input device such as a push button or slide switch (not shown), and stops heating the flavor-generating article 100 after a certain time has elapsed. The control unit 20 may stop heating the flavor-generating article 100 even before a certain time has elapsed since the start of heating the flavor-generating article 100 when the number of puffing actions by the user exceeds a certain value. For example, the puffing action is detected by a sensor (not shown).

[0049] The control unit 20 may start heating the flavor-generating article 100 in response to the start of a puffing action, and may end heating the flavor-generating article 100 in response to the end of the puffing action. The control unit 20 may end heating the flavor-generating article 100 when a certain time has elapsed since the start of the puffing action, even before the end of the puffing action. In this embodiment, the control unit 20 is disposed between the battery 10 and the heating unit 30, and suppresses heat transfer from the heating unit 30 to the battery 10.

[0050] The heating unit 30 may be configured to accommodate the flavor generating article 100. The heating unit 30 also includes a heat source 40. The heat source 40 is a heating element that generates heat, i.e., its temperature increases, due to power from the battery 10. In the illustrated example, the heat source 40 is a heater disposed in the flavor inhaler 200. The heater may include an electric heating wire. The heater is configured to heat the flavor generating article 100 accommodated in the heating unit 30 from outside the flavor generating article 100. In this way, the flavor inhaler 200 is preferably a so-called externally heated flavor inhaler.

[0051] The flavor generating article 100 may have a susceptor therein instead of the heating source 40. In this case, the susceptor can be inductively heated by an induction coil disposed in the flavor inhaler 200. The flavor inhaler 200 may also have a microwave radiation source instead of the heating source 40. In this case, a microwave absorber such as water or glycerin contained in the flavor generating article 100 can be heated by microwaves from the microwave radiation source.

[0052] With this configuration, the flavor generating article 100 can be heated without the need to insert a heater such as a pin-type heater into the flavor generating article 100, and it is possible to prevent a portion of the flavor generating article 100 from adhering to such a heater, thereby preventing a decrease in heating efficiency. Note that the flavor inhaler 200 may have a pin- or blade-type heater inserted into the flavor generating article 100 instead of the heat source 40.

[0053] Fig. 2 is an exploded perspective view showing a flavor generating article 100 according to one embodiment of the present invention. Fig. 3 is a schematic side cross-sectional view showing the flavor generating article 100 according to one embodiment of the present invention. As shown in Figs. 2 and 3 , the flavor generating article 100 includes a flavor source 221 that is heated by a heating source 40 to generate flavor-containing vapor or aerosol, and a tip plug 112 disposed upstream of the flavor source 221. More specifically, in the illustrated example, the flavor generating article 100 includes, in order from the tip side (i.e., the side opposite the mouthpiece), the tip plug 112, a flavor generating section 220, a hollow tube section (hollow tubular member) 132, a hollow filter section 240, and a filter plug 250. These five components are connected using an outer plug wrap 280, an outer plug wrap 260, and tipping paper 270.

[0054] 3, the flavor generating article 100 has a first end 101 that is inserted into the flavor inhaler 200, and a second end 102 opposite the first end 101. In the illustrated example, the flavor generating article 100 extends in the longitudinal direction along the central axis AX, and the first end 101 and the second end 102 are formed at both ends along the longitudinal direction. In the following, unless otherwise specified, the terms "radial direction" and "circumferential direction" refer to the radial direction and the circumferential direction of a rotating coordinate system whose axis is the central axis AX.

[0055] When using the flavor-generating article 100 to inhale flavor, the first end 101 is inserted into the heating unit 30, and the flavor-generating article 100 is accommodated at a desired position in the heating unit 30. Here, the desired position is a position where the flavor-generating unit 220 can be heated, for example, a position where the heating source 40 and the flavor-generating unit 220 overlap in the longitudinal direction. Thereafter, the flavor-generating unit 220 is heated, and the user inhales from the second end 102.

[0056] The airflow resistance in the longitudinal direction of each flavor-generating article 100 is not particularly limited, but from the viewpoint of ease of smoking, it is usually 8 mmH ２ O or more, 10 mmH ２ It is preferable that the pressure is 12 mmH or more. ２ It is more preferable that the pressure is 0 or more, and usually 150 mmH ２ O or less, 100 mmH２ It is preferable that the pressure is 80 mmH or less. ２ It is more preferable that the pressure is 60 mmH or less. ２ More preferably, the flavor generating article 100 has an airflow resistance of 30 mmH or less. ２ O or more 150mmH ２ It is preferable that the resistance is 0 or less. In this case, a comfortable inhalation resistance can be provided to the user. 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 / sec) 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 faces of the flavor-generating 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 a non-combustible heat-not-burn tobacco is proportional within the length range typically used (5 mm to 200 mm), and if the length is doubled, the airflow resistance of the non-combustible heat-not-burn tobacco doubles.

[0057] The rod-shaped flavor generating article 100 preferably has a columnar shape that satisfies the requirement that the aspect ratio, defined as follows, is 1 or greater. Aspect ratio = h / w, where w is the width of the bottom surface of the columnar body (herein, this is the width of the bottom surface on the flavor generating section 220 side), and 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 surface is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, or the like. The width w is the diameter if the bottom surface is circular, the major axis if the bottom surface is elliptical, or the diameter of the circumscribing circle or the major axis of the circumscribing ellipse if the bottom surface is polygonal or rounded polygonal.

[0058] The length h of the flavor-generating article 100 in the major axis direction is not particularly limited, and is, for example, typically 40 mm or more, preferably 45 mm or more, and more preferably 50 mm or more, and typically 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less.

[0059] The width w of the bottom surface of the columnar body of flavor-generating article 100 is not particularly limited, and is, for example, typically 5 mm or more, preferably 5.5 mm or more, and typically 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less.

[0060] The ratio of the length of the hollow tube portion 132 and the filter segment (the total length of the hollow filter portion 240 and the filter plug 250) to the longitudinal length of the flavor-generating article 100 (hollow tube portion 132:filter segment) is not particularly limited, but from the viewpoint of the amount of flavor delivered and an appropriate aerosol temperature, it is usually 0.60-1.40:0.60-1.40, preferably 0.80-1.20:0.80-1.20, more preferably 0.85-1.15:0.85-1.15, even more preferably 0.90-1.10:0.90-1.10, and particularly preferably 0.95-1.05:0.95-1.05. By setting the length ratio of the hollow tube portion 132 and the filter segments (hollow filter portion 240 and filter plug 250) within the above range, it is possible to achieve a cooling effect, an effect of suppressing loss of generated steam or aerosol due to adhesion to the inner wall of the hollow tube portion 132, and an effect of providing a good and strong flavor by balancing the filter's air volume and flavor adjustment functions. In particular, if the hollow tube portion 132 is made longer, the aerosol and the like will be atomized and a good flavor will be achieved, but if it is too long, substances passing through will adhere to the inner wall.

[0061] The flavor generating section 220 is disposed adjacent to and downstream of the tip plug 112. The flavor generating section 220 includes a flavor source 221 and a cigarette paper 222 around which the flavor source 221 is wrapped. The characteristic configuration of the flavor generating section 220 according to one embodiment of the present invention will be described in detail below. The flavor generating section 220 may be configured in any known manner, but typically includes the flavor source 221 wrapped in cigarette paper 222. The flavor source 221 is wrapped in the cigarette paper 222 so that the flavor source 221 faces inward to form the flavor generating section 220. The flavor source 221 may contain a tobacco-derived material such as a tobacco filler. The tobacco filler is not particularly limited, and may be a first tobacco filler or a second tobacco filler, as described below. In this specification, dried tobacco products such as tobacco shreds, tobacco sheets, and tobacco granules, as described below, may be simply referred to as "dried tobacco leaves." The flavor generating section 220 may also have a fitting portion for engaging with a heat source 40 for heating the tobacco product.

[0062] The flavor generating section 220, which is obtained by wrapping the flavor source 221 in the wrapping paper 222, preferably has a columnar shape, and in this case, the aspect ratio, which is expressed as the height in the major axis direction of the flavor generating section 220 to the width of the bottom surface of the flavor generating section 220, is preferably 1 or greater. The shape of the bottom surface is not limited and may be polygonal, rounded polygonal, circular, elliptical, etc. The width of the bottom surface is the diameter if the bottom surface is circular, the major axis if the bottom surface is elliptical, and the diameter of the circumscribing circle or the major axis of the circumscribing ellipse if the bottom surface is polygonal or rounded polygonal.

[0063] The length of the flavor generating section 220 in the longitudinal direction can be changed as appropriate to suit the size of the product, but is usually 4 mm or more, preferably 10 mm or more, and more preferably 12 mm or more, and is usually 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, even more preferably 25 mm or less, and even more preferably 20 mm or less.

[0064] Furthermore, the ratio of the length of the flavor generating section 220 to the overall length in the longitudinal direction of the flavor generating article 100 is not particularly limited, but from the viewpoint of the balance between the delivery amount and the aerosol temperature, it is usually 10% or more, preferably 20% or more, and usually 80% or less, preferably 70% or less, more preferably 60% or less, even more preferably 50% or less, particularly preferably 45% or less, and most preferably 40% or less.

[0065] The content of dried tobacco leaves in the flavor generating section 220 is not particularly limited, but may be 150 mg / rod part or more and 800 mg / rod part or less, and preferably 200 mg / rod part or more and 600 mg / rod part or less.

[0066] First, the first tobacco filler (also simply referred to as the "first filler") will be described. The material of the tobacco shreds contained in the first filler is not particularly limited, and known materials such as lamina or ribs can be used. The tobacco shreds may be produced by grinding dried tobacco leaves to an average particle size of 20 μm or more and 200 μm or less to produce tobacco grounds, homogenizing the grounds, processing them into a sheet, and then shredding the homogenized sheet. The tobacco shreds may also be of the so-called strand type, in which a homogenized sheet having a length approximately equal to the longitudinal direction of the flavor generating section 220 is shredded approximately parallel to the longitudinal direction of the flavor generating section 220 and packed into the cigarette paper 222. The width of the tobacco shreds is preferably 0.5 mm or more and 2.0 mm or less in order to be packed into the cigarette paper 222.

[0067] Various types of tobacco can be used for the tobacco shreds and the homogenized sheet. Examples include flue-cured tobacco, burley, oriental tobacco, native tobacco, other Nicotiana tabacum varieties, Nicotiana rustica varieties, and mixtures thereof. Mixtures can be created by appropriately blending the above varieties to achieve the desired flavor. Details of the tobacco varieties are disclosed in the "Encyclopedia of Tobacco," published by the Tobacco Research Center on March 31, 2009. Several conventional methods are known for producing the homogenized sheet, i.e., grinding tobacco leaves and processing them into a homogenized sheet. 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 thinly casting the homogenized mixture onto 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."

[0068] The moisture content of the tobacco filler is, for example, 10% by weight to 15% by weight, and preferably 11% by weight to 13% by weight, based on the total weight of the tobacco filler. This moisture content suppresses the occurrence of stains on the surface of the tobacco and improves the suitability of the flavor generating unit 220 for wrapping during production. There are no particular restrictions on the size or preparation method of the tobacco shreds contained in the first tobacco filler. For example, dried tobacco leaves shredded to a width of 0.5 mm to 2.0 mm may be used for the first tobacco filler. 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, processed into a sheet, and then shredded to a width of 0.5 mm to 2.0 mm may be used for the first tobacco filler.

[0069] The first tobacco filler may include an aerosol source for generating an aerosol. The type of aerosol source is not particularly limited, and extracts from various natural products and / or their components may be selected depending on the intended use. Examples of the aerosol source include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0070] The content of the aerosol source in the first 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, relative to the total amount of the tobacco filler.

[0071] The first tobacco filler may include a flavoring agent as a flavoring ingredient. The type of the fragrance is not particularly limited, and examples of fragrances that can be used from the viewpoint of imparting a good flavor include 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-Methionine, methylparaben ... - Citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cumin aldehyde, 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-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, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid, lauryl methylpropional Ingredients: methicone, 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, robertia jasmine Orris root oil, maltol, maple syrup, menthol, 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 Calactone, 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, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclo Examples of the fragrance include (hexadienyl)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), and ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), with menthol being particularly preferred. These fragrances may be used alone or in combination of two or more.

[0072] The content of the flavoring in the first tobacco filling is not particularly limited, and from the viewpoint of imparting a good flavor, it is usually 10,000 ppm or more, preferably 20,000 ppm or more, more preferably 25,000 ppm or more, and is usually 70,000 ppm or less, preferably 50,000 ppm or less, more preferably 40,000 ppm or less, and even more preferably 33,000 ppm or less.

[0073] The packing density of the first tobacco packing is not particularly limited, but is usually 250 mg / cm from the viewpoint of ensuring the performance of the flavor-generating article 100 and imparting a good flavor. ３ or more, preferably 300 mg / cm ３ or more, and is usually 400 mg / cm ３ or less, preferably 350 mg / cm ３ The following is the result.

[0074] The second tobacco filler is composed of a tobacco sheet packed into a filler (e.g., cigarette paper 222). The number of tobacco sheets may be one or more. When the second tobacco filler is composed of a single tobacco sheet, for example, a packed state (so-called gathered sheet) in which a tobacco sheet having one side with a length approximately equal to the longitudinal direction of the filler is folded multiple times along folds approximately parallel to the longitudinal direction of the filler is mentioned. Another example of the above-mentioned state is a packed state in which a tobacco sheet having one side with a length approximately equal to the longitudinal direction of the filler is wound around the longitudinal axis of the filler.

[0075] In a case where the second tobacco filler is composed of two or more tobacco sheets, for example, a plurality of tobacco sheets, each having a side length approximately the same as the longitudinal axis of the filler, are packed in a state of being wound around the longitudinal axis of the filler so as to be concentrically arranged. "Concentrically arranged" means that the centers of all the tobacco sheets are arranged at approximately the same position. The number of tobacco sheets is not particularly limited, but examples include two, three, four, five, six, or seven. The two or more tobacco sheets may all have the same composition or physical properties, or some or all of the tobacco sheets may have different compositions or physical properties. The thickness of each tobacco sheet may be the same or different.

[0076] The second tobacco filler can be produced by preparing a plurality of tobacco sheets of different widths, stacking them so that the width decreases from the bottom to the top, and then passing the stack through a rolling tube to roll and form it. According to this manufacturing method, the plurality of tobacco sheets extend in the longitudinal direction and are arranged concentrically around the longitudinal axis. A longitudinally extending fitting portion may be formed between the longitudinal axis and the innermost tobacco sheet.

[0077] In this manufacturing method, the laminate is preferably prepared so that non-contact portions are formed between adjacent tobacco sheets after rolling. The presence of non-contact portions (gaps) between multiple tobacco sheets where the tobacco sheets do not contact can ensure flavor flow paths and enhance the delivery efficiency of flavor components. On the other hand, heat from the heater can be transferred to the outer tobacco sheets through the contact portions of the multiple tobacco sheets, ensuring high heat transfer efficiency. To provide non-contact portions between multiple tobacco sheets where the tobacco sheets do not contact, methods that include using embossed tobacco sheets, stacking adjacent tobacco sheets without bonding their entire surfaces, bonding adjacent tobacco sheets together in part, or lightly bonding adjacent tobacco sheets together in part or all of the surfaces so that they can be peeled off after rolling can be used to prepare a laminate. When preparing a flavor-generating portion 220 including cigarette paper 222, the cigarette paper 222 may be placed at the bottom of the laminate. Alternatively, the fitting portion can be formed by placing a cylindrical dummy such as a mandrel on the top of the laminate to form the second tobacco filler, and then removing the dummy.

[0078] The packing density of the second tobacco filler is not particularly limited, but is usually 250 mg / cm from the viewpoint of ensuring the performance of the flavor-generating article 100 and imparting a good flavor. ３ or more, preferably 300 mg / cm ３ or more, and is usually 400 mg / cm ３ or less, preferably 350 mg / cm ３ The following is the result.

[0079] The tobacco sheet may contain an aerosol source that generates an aerosol upon heating. Polyols such as glycerin, propylene glycol, and 1,3-butanediol are added as the aerosol source. The amount of the aerosol source added is preferably 5% by weight or more and 50% by weight or less, and more preferably 15% by weight or more and 25% by weight or less, based on the dry weight of the tobacco sheet.

[0080] Tobacco sheets can be appropriately manufactured by known methods such as papermaking, slurrying, rolling, etc. Note that the homogenized sheet described in the first tobacco filler can also be used. In the case of papermaking, they can be manufactured by a method including the following steps: (1) Dried tobacco leaves are roughly crushed and extracted with water to separate them into an aqueous extract and a residue. (2) The aqueous extract is dried and concentrated under reduced pressure. (3) Pulp is added to the residue, which is then fiberized in a refiner and then made into paper. (4) A concentrated aqueous extract is added to the paper-made sheet and dried to obtain a tobacco sheet. In this case, a step of removing some components such as nitrosamines may be added (see JP 2004-510422 A). In the case of the slurry method, they can be manufactured by a method including the following steps: (1) Water, pulp, and a binder are mixed with crushed tobacco leaves. (2) The mixture is thinly spread (cast) and dried. In this case, a step of removing some of the components such as nitrosamines by irradiating a slurry of water, pulp, binder, and crushed tobacco leaves with ultraviolet light or X-rays may be added.

[0081] Alternatively, as described in WO 2014 / 104078, a nonwoven tobacco sheet can be used, which is produced by a method comprising the following steps: (1) mixing powdered tobacco leaves with a binder; (2) sandwiching the mixture between nonwoven fabrics; and (3) forming the layered product into a fixed shape by heat welding to obtain a nonwoven tobacco sheet. The raw tobacco leaves used in each of the above methods can be of the same type as those described for the first filler.

[0082] The composition of the tobacco sheet is not particularly limited, but for example, the content of tobacco raw material (tobacco leaves) is preferably 50% by weight or more and 95% by weight or less relative to the total weight of the tobacco sheet. The tobacco sheet may also contain a binder, and examples of such binders include guar gum, xanthan gum, CMC (carboxymethyl cellulose), and CMC-Na (sodium salt of carboxymethyl cellulose). The amount of binder is preferably 1% by weight or more and 10% by weight or less relative to the total weight of the tobacco sheet. The tobacco sheet may also contain other additives. Examples of additives include fillers such as pulp. In this embodiment, multiple tobacco sheets are used, and these tobacco sheets may all have the same composition or physical properties, or some or all of the tobacco sheets may have different compositions or physical properties.

[0083] The thickness of each tobacco sheet is not limited, but is preferably 150 μm or more and 1000 μm or less, and more preferably 200 μm or more and 600 μm or less, in view of the balance between heat transfer efficiency and strength. The thickness of each tobacco sheet may be the same or different.

[0084] The flavor generating section 220 may include dried tobacco leaves (dried tobacco leaves) and a flavor-containing material in which a flavor is encapsulated in a polysaccharide gel. The flavor-containing material is a material in which a flavor is encapsulated in a polysaccharide gel. By incorporating the flavor-containing material into the flavor generating section 220, variation in the amount of flavor delivered from puff to puff can be suppressed from the initial stage to the later stage of smoking, allowing for a continuous, satisfactory flavor. The inventors speculate that the reason for this is as follows. First, the flavor generating article 100 is inserted into the flavor inhaler 200 shown in FIG. 1 and preheated for a certain period before smoking begins. If a flavor is directly incorporated into the flavor generating section 220, the flavor volatilizes during preheating, and most of it is delivered in the initial stage of smoking, which is thought to result in an insufficient amount of flavor delivered in the later stage of smoking. In contrast, when a flavor-containing material is blended into the flavor generating section 220, the flavor is coated with a polysaccharide gel, which suppresses the evaporation of the flavor during preheating and gradually releases the flavor during smoking. Therefore, it is presumed that a sufficient amount of flavor can be delivered even in the later stages of smoking.

[0085] The components of the fragrance-containing material will be described below. The type of fragrance is not particularly limited, and examples of fragrances that can be used to impart a good fragrance note include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, balsam of Peru oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, 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- Citronellol, clary sage extract, cocoa, coffee, cognac 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, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid, lauryl methylpropional Ingredients: methicone, 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, robertia jasmine Orris root oil, maltol, maple syrup, menthol, 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 Calactone, 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, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclo Examples of the fragrance include (hexadienyl)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), and ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), with menthol being particularly preferred. These fragrances may be used alone or in combination of two or more.

[0086] The content of the fragrance in the fragrance-containing material varies depending on the type of fragrance, the type of polysaccharide, etc., but is usually 18% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, and is usually 90% by mass or less, preferably 80% by mass or less.

[0087] The type of polysaccharide is not particularly limited, but is preferably a single-component system of carrageenan, agar, gellan gum, tamarind gum, psyllium seed gum, or konjac glucomannan; or a composite system combining two or more components selected from the group consisting of carrageenan, locust bean gum, guar gum, agar, gellan gum, tamarind gum, xanthan gum, tara gum, konjac glucomannan, starch, cassia gum, and psyllium seed gum. These polysaccharides are preferred in that they gel simply by heating to 30°C to 90°C in an aqueous solution, eliminating the need for a gelling agent such as a metal chloride when preparing the flavor-containing material and preventing the generation of undesirable components, such as decomposition products of chlorides, in the mainstream smoke during smoking.

[0088] The flavor-containing material may contain an emulsifier used to emulsify the raw materials during its preparation. The type of emulsifier is not particularly limited, and examples include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc., with lecithin being preferred. These emulsifiers may be used alone or in combination of two or more.

[0089] The method for preparing the flavor-containing material is not particularly limited, and the material can be prepared by a method similar to a known method. Examples of known methods include those described in WO 2011 / 118040, JP 2013-099349, WO 2012 / 118034, etc. More specifically, the flavor-containing material can be prepared by a method including the following steps (i) and (ii): (i) a step of heating a mixture of polysaccharide and water to typically 30°C to 90°C, preferably 60°C to 90°C, to prepare an aqueous solution of the polysaccharide; and (ii) a step of adding a flavor and, if necessary, an emulsifier to the aqueous solution and kneading the mixture to obtain an emulsion slurry.

[0090] The content of the flavor-containing material in the flavor generating section 220 depends on the content of the flavor in the flavor-containing material, but is typically 1% by mass or more, preferably 5% by mass or more, and typically 20% by mass or less, preferably 10% by mass or less, relative to the dried tobacco leaf. The flavor generating section 220 also contains a flavor-containing material such that the content of the flavor contained in the flavor-containing material is typically 1 mg or more, preferably 5 mg or more, more preferably 10 mg or more, and typically 30 mg or more, preferably 20 mg or less. By setting the content of the flavor-containing material in the flavor generating section 220 within the above range, it is possible not only to impart a good flavor note, but also to suppress variation in the amount of flavor delivered from puff to puff from the early to late stages of smoking, and to ensure a sufficient delivery amount in all of the early, middle, and late stages of smoking.

[0091] The manner in which the flavor-containing material is blended into the flavor-generating section 220 is not particularly limited, and the flavor-containing material may be disposed inside and / or outside the cigarette paper 222 that wraps the flavor source 221, the cigarette paper 222 may be impregnated with the flavor-containing material, or the flavor-containing material may be blended into the tobacco filler. When the flavor-containing material is disposed inside and / or outside the cigarette paper 222 that wraps the flavor source 221, the emulsion slurry may be applied to the cigarette paper 222, or the emulsion slurry may be sequentially cast onto a substrate and dried to form a flavor-containing sheet, and the flavor source 221 may be wrapped together with the cigarette paper. The cigarette paper 222 impregnated with the flavor-containing material can be produced by impregnating the cigarette paper 222 with the emulsion slurry and drying it. Furthermore, when a flavor-containing material is incorporated into a tobacco filler, the emulsion slurry may be applied to or impregnated into dried tobacco leaves, or the flavor-containing sheet or its shredded or pulverized form may be mixed with dried tobacco.

[0092] 2 and 3 , the flavor source 221 may be block-shaped or may be cylindrical, for example. When the flavor source 221 is cylindrical, a gap may be formed inside the flavor source 221, extending in a direction in which the flavor source 221 and the tip plug 112 are adjacent to each other. In this case, the flavor source 221 is located outside the flavor-generating article 100, and the gap is located inside the flavor source 221. Therefore, when the flavor-generating article 100 is heated from the outside in the flavor inhaler 200, the flavor source 221 can be efficiently heated. Furthermore, when using a flavor inhaler 200 that heats the flavor-generating article 100 from the outside, the flavor source 221 is not located inside the flavor-generating article 100, which is a position where heat is not easily transferred and where it is unlikely to contribute to the generation of vapor or aerosol. This allows the amount of flavor source 221 to be saved while suppressing a decrease in the amount of vapor or aerosol. The cylindrical flavor source 221 may be formed, for example, by rolling a sheet-like flavor source 221 into a cylindrical shape.

[0093] The configuration of the cigarette paper 222 used in the flavor-generating article 100 is not particularly limited and can be any common configuration. Specifically, for example, the cigarette paper can be primarily made of pulp. Pulp can be wood pulp such as softwood pulp or hardwood pulp, flax pulp, hemp pulp, sisal pulp, esparto, or other pulps commonly used in cigarette papers for tobacco products. The cigarette paper can be obtained by papermaking using one or more of these pulps. These pulps can be used alone or in combination of multiple types in any ratio. Pulp configurations that can be used include chemical pulp obtained by kraft cooking, acidic, neutral, or alkaline sulfite cooking, soda cooking, etc., ground pulp, chemi-ground pulp, and thermomechanical pulp.

[0094] Using the above pulp, cigarette paper can be produced by adjusting and uniforming 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 can be added to the cigarette paper to impart water resistance, or a sizing agent can be added to adjust the printing quality of the cigarette paper. Furthermore, internal papermaking aids and papermaking additives can be added to the cigarette paper. Internal papermaking aids can include, for example, aluminum sulfate, various anionic, cationic, nonionic, or amphoteric retention aids, drainage aids, and paper strength agents. Papermaking additives can include, for example, dyes, pH adjusters, antifoaming agents, pitch control agents, slime control agents, and the like.

[0095] The basis weight of the base paper for the cigarette paper is, for example, typically 30 gsm or more, preferably 35 gsm or more. Meanwhile, the basis weight is typically 70 gsm or less, preferably 50 gsm or less, and more preferably 45 gsm or less. The thickness of the cigarette paper having the above properties is not particularly limited, and is preferably 40 μm or more from the viewpoints of rigidity, breathability, and ease of adjustment during papermaking. It is also preferably 100 μm or less, preferably 75 μm or less, and more preferably 60 μm or less. The shape of the cigarette paper for the flavor-generating article 100 may be, for example, a square or rectangular. In the case of the cigarette paper 222 for wrapping the flavor source 221 (for producing the flavor-generating section 220), the length of one side of the cigarette paper 222 may be approximately 12 mm to 70 mm, and the length of the other side (the side connected to the above side) may be 15 mm to 28 mm, preferably 22 mm to 24 mm, and more preferably approximately 23 mm.

[0096] When wrapping the flavor source 221 in the wrapping paper 222 in a cylindrical shape, for example, one end of the wrapping paper 222 in the width direction and the other end on the opposite side can be overlapped by about 2 mm and glued together. This gives the wrapping paper 222 a cylindrical paper tube shape, into which the flavor source 221 is filled. The size of the rectangular wrapping paper 222 can be determined depending on the size of the flavor-generating unit 220. In the case of wrapping paper that connects and wraps the flavor-generating unit 220 and other components adjacent to the flavor-generating unit 220, the length of one side can be 20 mm to 60 mm, and the length of the other side (the side connected to the above side) can be 15 mm to 28 mm.

[0097] In addition to the above-mentioned pulp, the cigarette paper may contain a filler. The content of the filler may be from 10% by weight to less than 60% by weight, and preferably from 15% by weight to 45% by weight, relative to the total weight of the cigarette paper. When the basis weight of the cigarette paper is within the preferred range (from 35 gsm to 50 gsm), the content of the filler is preferably from 15% by weight to 45% by weight. Furthermore, when the basis weight of the cigarette paper is more than 35 gsm to 50 gsm, the content of the filler is preferably from 25% by weight to 45% by weight. As the filler, calcium carbonate, titanium dioxide, kaolin, etc. can be used, but calcium carbonate is preferably used from the viewpoint of enhancing flavor and whiteness, etc.

[0098] Various auxiliary agents other than the base paper and fillers may be added to the cigarette paper. For example, a water resistance improver may be added to the cigarette paper to improve water resistance. The water resistance improver may include a wet strength agent (WS agent) and a sizing agent. The wet strength agent may include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, polyamide epichlorohydrin (PAE), etc. The sizing agent may also include, for example, rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol having a saponification degree of 90% or more. A paper strength agent may also be added to the cigarette paper as an auxiliary agent. The paper strength agent may include, for example, polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, polyvinyl alcohol, etc. In particular, it is known that the use of a very small amount of oxidized starch as an auxiliary agent in wrapping paper improves breathability (see, for example, JP 2017-218699 A).

[0099] A coating agent may be added to at least one of the front and back surfaces of the wrapping paper. There are no particular limitations on the coating agent, but a coating agent that can form a film on the surface of the paper and reduce liquid permeability is preferred. Examples of coating agents include alginic acid and its salts (e.g., sodium salts), polysaccharides such as pectin, cellulose derivatives such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, and nitrocellulose, starch and its derivatives (e.g., ether derivatives such as carboxymethyl starch, hydroxyalkyl starch, and cationic starch, and ester derivatives such as starch acetate, starch phosphate, and starch octenyl succinate).

[0100] 2 and 3 , the tip plug 112 is located at the tip of the flavor generating article 100 and is configured to cover the end of the flavor source 221. That is, the tip plug 112 preferably extends from the first end 101 to the end of the flavor generating section 220 on the first end 101 side. This prevents the flavor source 221 from falling out of the flavor generating article 100. Specifically, the tip plug 112 includes a first filter medium 211 and a first inner plug wrap 212 that wraps around the first filter medium 211. The tip plug 112 may further include an aerosol source supported by the first filter medium 211.

[0101] The first filter material 211 may be any material commonly used as a filter material for flavor-generating articles 100. Specifically, the first filter material 211 may be, for example, paper, plastic film, cellulose acetate, or nonwoven fabric. The first filter material 211 is preferably paper. The length of the tip plug 112 in the longitudinal direction may be 1 mm or more, preferably 3 mm or more, more preferably 5 mm or more, and may be 11 mm or less, preferably 8 mm or less. The tip plug 112 may be manufactured to a predetermined length and then cut to any desired length. If the tip plug 112 is less than 1 mm long, it may not maintain its shape during cutting, and deformation such as crushing may occur. If the length of the tip plug 112 in the longitudinal direction is 1 mm or more, manufacturing the tip plug 112 is relatively easy.

[0102] The paper used as the first filter medium 211 can be the same as the paper used as a paper filter in the flavor-generating article 100. The paper used as the first filter medium 211 has a thickness of, for example, 20 μm to 1500 μm and a basis weight of, for example, 20 gsm to 50 gsm. The paper used as the first filter medium 211 preferably has a rectangular shape, in which case one side can have a length approximately equal to the length of the tip plug 112 and the other side can have a length of 100 mm to 300 mm. Although the thickness, basis weight, and size of the paper used as the first filter medium 211 have been described, these values ​​refer to the values ​​for the paper before it is subjected to a shaping process (e.g., a pleating process, etc.). If the first filter medium 211 is made of a material other than paper and has a sheet shape, the first filter medium 211 can have the same thickness and size as paper.

[0103] The first filter medium 211 may be formed from a corrugated sheet folded in the direction of the waves. This sheet is preferably paper. The first filter medium 211 is formed by folding such a corrugated sheet in the direction of the waves so as to form a cylindrical shape as a whole. In this case, the first filter medium 211 may have a plurality of air flow passages formed between the upstream end and the downstream end, extending in the length direction of the first filter medium 211.

[0104] The first filter material 211 does not need to contain tobacco materials such as shredded tobacco or sheet tobacco. The material of the first inner plug wrap 212 is not particularly limited, and known materials can be used. The first inner plug wrap 212 may contain a filler such as calcium carbonate. The thickness of the first inner plug wrap 212 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 inner plug wrap 212 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 first inner plug wrap 212 may be coated or uncoated, but is preferably coated with a desired material from the perspective of imparting functions other than strength and structural rigidity.

[0105] Hereinafter, when a component is "solid," this includes the case where a space connecting the first end 101 and the second end 102 of the component is filled with a filler so that air can pass through. Therefore, the filler may be made of a fibrous or porous material. Furthermore, when a component is "filled," this means that the filler is disposed in the component to the extent that airflow resistance is generated.

[0106] The tip plug 112 is preferably solid. In the tip plug 112, a first filter material 211 is disposed in a space communicating between the first end 101 and the second end 102 of the tip plug 112. This makes it possible to prevent the vapor or aerosol generated in a flavor source 221 (described later) contained in the flavor generating section 220 from leaking from the upstream side of the flavor generating article 100. The tip plug 112 may be a solid or hollow acetate filter.

[0107] 2, flavor-generating article 100 preferably has downstream section 130 arranged downstream of flavor source 221. In this case, the vapor or aerosol generated in flavor source 221 can be cooled and filtered in downstream section 130. Specifically, downstream section 130 preferably includes filter plug 250. This allows the vapor or aerosol generated in the flavor source to be cooled and filtered in filter plug 250.

[0108] The filter plug 250 is located at the end of the flavor-generating article 100 on the mouthpiece side. The filter plug 250 is preferably solid. The filter plug 250 includes a second filter medium 251 and a second inner plug wrap 252 around which the second filter medium 251 is wrapped. The filter medium used for the second filter medium 251 is not particularly limited as long as it has a general filter function. Typical filter functions include, for example, adjusting the amount of air mixed in when inhaling aerosols, reducing flavors, and reducing nicotine and tar. However, the filter medium used for the second filter medium 251 does not need 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, one important function is to suppress filtering while preventing the tobacco filler from falling out.

[0109] The cross section of the filter plug 250 perpendicular to the longitudinal direction is substantially circular. The diameter of the circle can be varied depending on the size of the product, but 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 of the filter plug 250 is not circular, the diameter refers to the diameter of a circle having the same area as the cross section.

[0110] The circumferential length of the filter plug 250 in a cross section perpendicular to the longitudinal direction can be changed as appropriate to suit the size of the product, but is typically 14.0 mm or more and 27.0 mm or less, preferably 15.0 mm or more and 26.0 mm or less, and more preferably 16.0 mm or more and 25.0 mm or less.

[0111] The length of the filter plug 250 in the longitudinal direction can be changed as needed to suit the size of the product, but is typically 15 mm to 35 mm, preferably 17.5 mm to 32.5 mm, and more preferably 20.0 mm to 30.0 mm. The shape and dimensions of the filter medium used in the second filter medium 251 can be adjusted as needed so that the shape and dimensions of the filter plug 250 fall within the above ranges.

[0112] The airflow resistance per 120 mm of the filter plug 250 in the longitudinal direction 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 is 0 or less. The airflow resistance is measured in accordance with the ISO standard method (ISO 6565), for example, using a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd. The airflow resistance of a filter plug 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 / sec) from one end face (first end face) to the other end face (second end face) of the filter plug in a state where air does not pass through the side faces of the filter plug. The unit is generally mmH. ２ It is known that the relationship between the airflow resistance of a filter plug and its length is proportional within the length range typically used (5 mm to 200 mm), and if the length is doubled, the airflow resistance of the filter plug 250 doubles.

[0113] The filter medium constituting the second filter medium 251 of the filter plug 250 may be, for example, one manufactured by the manufacturing method described below, or a commercially available product. The form of the filter plug 250 is not particularly limited, and may be a plain filter including a single filter segment, or a multi-segment filter including multiple filter segments, such as a dual filter or triple filter.

[0114] The filter plug 250 can be manufactured by a known method. For example, when synthetic fibers such as cellulose acetate tow are used as the material for the second filter medium 251, the filter plug 250 can be manufactured by spinning a polymer solution containing a polymer and a solvent and then crimping the resulting polymer. For example, the method described in International Publication No. 2013 / 067511 can be used. In manufacturing the filter plug 250, the airflow resistance and the additives added to the second filter medium 251 (such as known adsorbents, flavors (e.g., menthol), granular activated carbon, and flavor-retaining materials) can be appropriately designed.

[0115] The second filter material 251 constituting the filter plug 250 is not particularly limited, and known embodiments may be employed. For example, cellulose acetate tow processed into a cylindrical shape can be used as the second filter material 251. The single-filament fineness and total fineness of the cellulose acetate tow are not particularly limited. However, for a filter plug 250 with a circumference of 22 mm, the single-filament fineness is preferably 5 g / 9000 m to 12 g / 9000 m, and the total fineness is preferably 12,000 g / 9000 m to 35,000 g / 9000 m. Examples of cross-sectional shapes 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, triacetin may be added in an amount of 5 wt. % to 10 wt. % based on the weight of the cellulose acetate tow to improve filter hardness. Moreover, instead of the acetate filter, a paper filter filled with sheet-shaped pulp paper may be used.

[0116] The density of the second filter medium 251 is not particularly limited, but is usually 0.10 g / cm ３ 0.25g / cm or more ３ or less, and 0.11 g / cm３ 0.24g / cm or more ３ It is preferable that the density is 0.12 g / cm or less. ３ 0.23g / cm or more ３ More preferably, it is:

[0117] To improve strength and structural rigidity, the filter plug 250 may include a second inner plug wrap 252 around which the second filter medium 251 is wrapped. The second inner plug wrap 252 may include one or more rows of adhesive-containing seams. The adhesive may include, but is not limited to, a vinyl acetate adhesive or a hot melt adhesive, and the hot melt adhesive may include polyvinyl alcohol. When the filter segment is made up of two or more segments, the second inner plug wrap 252 is preferably wound around these two or more segments.

[0118] The material of the second inner plug wrap 252 is not particularly limited, and known materials can be used. The material may contain a filler such as calcium carbonate. The thickness of the second inner plug wrap 252 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 second inner plug wrap 252 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 second inner plug wrap 252 may be coated or uncoated, but is preferably coated with a desired material to provide functions other than strength and structural rigidity.

[0119] 2 and 3, the hollow filter portion 240 and the filter plug 250 may be connected by, for example, an outer plug wrap 260. The outer plug wrap 260 may be, for example, a cylindrical piece of paper.

[0120] The second filter medium 251 may include a crushable additive release container (e.g., a capsule) including a crushable outer shell such as gelatin. The form of the capsule (also referred to in the art as an "additive release container") is not particularly limited, and any known form may be employed. For example, a crushable additive release container including a crushable outer shell such as gelatin may be employed. 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 agent) contained within the capsule. The liquid or substance is then transferred to tobacco smoke while the tobacco product is being used, and to the surrounding environment after use.

[0121] The capsule form is not particularly limited, and may be, for example, a frangible capsule, preferably spherical in shape. The additive contained in the capsule may include any of the additives described above, and preferably includes flavorings and activated carbon. One or more materials that aid in filtering smoke may also be added as additives. The form of the additive is not particularly limited, and is typically liquid or solid. The use of capsules containing additives is well known in the art. Frangible capsules and methods for their manufacture 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 a combination thereof.

[0122] In this embodiment, a flavoring may be added to the second filter material 251. By adding a flavoring to the second filter material 251, the amount of flavoring delivered during use is increased compared to conventional techniques in which flavoring is added to the tobacco filler that constitutes the tobacco rod. The degree of increase in the amount of flavoring delivered is further increased depending on the position of the openings provided in the hollow tube portion 132, which will be described later. The method of adding the flavoring to the second filter material 251 is not particularly limited, and it only needs to be added so that the flavoring is dispersed approximately uniformly in the second filter material 251 to which the flavoring is to be added. The amount of flavoring added to the second filter material 251 can be, for example, 10 to 100 volume % of the second filter material 251. The flavoring may be added to the second filter material 251 in advance before the filter segments are constructed, or after the filter cigarette is constructed.

[0123] The type of the fragrance is not particularly limited, and examples of fragrances that can be used from the viewpoint of imparting a good flavor include 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-Methionine, methylparaben ... - Citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cumin aldehyde, 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-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, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid, lauryl methylpropional Ingredients: methicone, 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, robertia jasmine Orris root oil, maltol, maple syrup, menthol, 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 Calactone, 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, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclo Examples of the fragrance include (hexadienyl)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), and ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), with menthol being particularly preferred. These fragrances may be used alone or in combination of two or more.

[0124] The filter plug 250 of this embodiment includes a second filter medium 251, and activated carbon may be added to at least a portion of the second filter medium 251. The amount of activated carbon added is 15.0 m per flavor-generating article 100, calculated as the specific surface area of ​​the activated carbon × the weight of the activated carbon / the cross-sectional area of ​​the second filter medium 251 in the direction perpendicular to the airflow direction. ２ / cm ２ Over 80.0m ２ / cm ２ or less. For convenience, the above-mentioned "specific surface area of ​​activated carbon × weight of activated carbon / cross-sectional area of ​​second filter medium 251 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 second filter medium 251 of one flavor-generating article 100, the weight of the added activated carbon, and the cross-sectional area of ​​second filter medium 251. Note that activated carbon may not be uniformly dispersed in the filter medium to which it is added, and therefore it is not required that the above range be satisfied in all cross-sections of the filter medium (cross-sections perpendicular to the airflow direction).

[0125] In this embodiment, by setting the surface area of ​​activated carbon per unit cross-sectional area within the above range, the components generated by heating can be delivered to the user in the desired amount, and the user can be given the desired flavor sensation. If the surface area of ​​activated carbon per unit cross-sectional area is smaller than the lower limit of the above range, the effect of adding activated carbon cannot be fully obtained. On the other hand, if the surface area of ​​activated carbon per unit cross-sectional area is larger than the upper limit of the above range, the components generated by heating will be reduced more than necessary. 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 even more preferable that:

[0126] 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 perpendicular to the airflow direction of second filter medium 251. The calculation of the surface area of ​​activated carbon per unit cross-sectional area is based on the filter medium to which activated carbon is added. If filter plug 250 is composed of multiple filter media, the cross-sectional area and length of only the filter medium to which activated carbon is added are used as the basis.

[0127] Examples of activated carbon that can be used in this embodiment include those made from raw materials such as wood, bamboo, coconut shells, walnut shells, and coal. Also, activated carbon that can be used in this embodiment has a BET specific surface area of ​​1100 m or more. ３ / g or more 1600m ３ / g or less, and preferably 1200m ３ / g or more 1500m ３ / g or less, and more preferably 1250m ３ / g or more 1380m ３The BET specific surface area can be determined by a nitrogen gas adsorption method (BET multipoint method).

[0128] The activated carbon usable in this embodiment may have 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. The pore volume can be calculated from the maximum adsorption amount obtained using a nitrogen gas adsorption method.

[0129] In this embodiment, the amount of activated carbon added per unit length in the airflow direction of the second filter medium 251 to which activated carbon is added is preferably 5 mg / cm to 50 mg / cm, more preferably 8 mg / cm to 40 mg / cm, and even more preferably 10 mg / cm to 35 mg / cm. In this embodiment, by setting the specific surface area of ​​the activated carbon and the amount of activated carbon added within the above ranges, the surface area of ​​the activated carbon per unit cross-sectional area can be adjusted as desired.

[0130] Furthermore, the activated carbon that can be used in this embodiment preferably has a cumulative 10% by volume particle diameter (particle diameter D10) of 250 μm or more and 1200 μm or less. Furthermore, the cumulative 50% by volume particle diameter (particle diameter D50) of the activated carbon particles is preferably 350 μm or more and 1500 μm or less. D10 and D50 are 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 this 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

[0131] In this embodiment, the method of adding activated carbon to the second filter medium 251 is not particularly limited, and the activated carbon may be added so as to be dispersed substantially uniformly in the second filter medium 251 to which the activated carbon is to be added.

[0132] The filter plug 250 may be, for example, a commercially available product. The form of the filter plug 250 is not particularly limited, and it can be a filter including a single filter segment, or a multi-segment filter including multiple filter segments, such as a dual filter or triple filter. When the filter plug 250 is composed of a single filter segment, the second filter medium 251 to which activated carbon is added serves as the filter plug 250. On the other hand, when the filter plug 250 is composed of multiple filter segments, the second filter medium 251 to which activated carbon is added is preferably positioned upstream of the filter medium constituting the suction end. Alternatively, activated carbon may be added to the filter medium constituting the suction end. When the filter segment is a multi-segment filter, the length of the filter segment used as the basis for the amount of activated carbon added is the length of the filter medium to which activated carbon is added. The amount of activated carbon added is, for example, 4.0 mg to 24.0 mg, preferably 4.5 mg to 23.0 mg, and more preferably 10.5 mg to 22.0 mg, in weight relative to the entire filter segment.

[0133] The downstream section 130 may further include a hollow tube section 132 and a hollow filter section 240. The hollow filter section 240 is disposed adjacent to and downstream of the hollow tube section 132. The hollow filter section 240 includes a third filter material 241 and a third inner plug wrap 242 around which the third filter material 241 is wound. The third inner plug wrap 242 may be the same as the plug wrap used in cigarettes. The third inner plug wrap 242 may be omitted. The hollow filter section 240 may also be omitted. The positions of the filter plug 250 and the hollow filter section 240 may be interchanged.

[0134] The hollow filter section 240 may include a third filter material 241 having one or more hollow portions and a third inner plug wrap 242 covering the third filter material 241. The hollow filter section 240 functions to increase the strength of the downstream section 130. The third filter material 241 may be, for example, a rod with an inner diameter of 1.0 mm to 5.0 mm, densely packed with cellulose acetate fibers and hardened with a triacetin-containing plasticizer added at 6% to 20% by mass relative to the mass of the cellulose acetate. Because the third filter material 241 has a high fiber packing density, during inhalation, air or aerosol flows only through the hollow portions, with almost no flow within the third filter material 241. Because the third filter material 241 inside the hollow filter section 240 is a fiber-packed layer, the external feel during use is less likely to cause discomfort to the user.

[0135] The hollow filter section 240 may include a third inner plug wrap 242 (wrap) around which the third filter medium 241 is wrapped to improve strength and structural rigidity. The form of the third inner plug wrap 242 is not particularly limited, and it may include one or more rows of seams containing adhesive. The type of adhesive is not particularly limited, but may include a vinyl acetate adhesive or a hot melt adhesive. The hot melt adhesive may include polyvinyl alcohol. Furthermore, when the hollow filter section 240 is composed of two or more segments, the third inner plug wrap 242 is preferably wound around these two or more segments together.

[0136] The material of the third inner plug wrap 242 is not particularly limited, and known materials can be used. The material may contain a filler such as calcium carbonate. The thickness of the third inner plug wrap 242 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 third inner plug wrap 242 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 third inner plug wrap 242 may be coated or uncoated, but is preferably coated with a desired material to provide functions other than strength and structural rigidity.

[0137] The length of the hollow filter portion 240 in the longitudinal direction can be changed as needed to suit the size of the product, but is usually 15 mm to 35 mm, preferably 17.5 mm to 32.5 mm, and more preferably 20.0 mm to 30.0 mm. The shape and dimensions of the filter material used in the third filter material 241 can be adjusted as needed so that the shape and dimensions of the hollow filter portion 240 fall within the above ranges.

[0138] The hollow tube portion 132 is sandwiched adjacent to the flavor generating portion 220 and the hollow filter portion 240 or the filter plug 250 (if the hollow filter portion 240 is not present). It is typically a rod-shaped member having a hollow (hollow) circumferential cross section, such as a cylinder, with a cavity. The hollow tube portion 132 may be, for example, a cardboard tube. The longitudinal length of the hollow tube portion 132 can be adjusted appropriately depending on the size of the product, but is typically 10 mm or more, preferably 15 mm or more, and more preferably 20 mm or more, and typically 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. Setting the longitudinal length of the hollow tube portion 132 to be equal to or greater than the above-mentioned lower limit ensures a sufficient cooling effect and allows for a good flavor. Setting the longitudinal length to be equal to or less than the above-mentioned upper limit reduces loss of generated steam or aerosol due to adhesion to the inner wall of the hollow tube portion 132.

[0139] It is preferable that the cross-sectional area of ​​the hollow portion of the hollow tube portion 132 in a cross section perpendicular to the longitudinal direction is equal to the cross-sectional area of ​​the flavor source 221 (the difference between the diameter of the hollow tube portion 132 and the diameter of the flavor source 221 in the cross section is within 10%). By arranging the hollow tube portion 132 whose cross-sectional area is equal to the cross-sectional area of ​​the flavor source 221 in a cross section perpendicular to the longitudinal direction downstream of the flavor source 221, it is possible to prevent the vapor or aerosol generated in the flavor source 221 from condensing due to the narrowing of the flow path and adhering to the inner wall of the hollow tube portion 132.

[0140] When a cooling sheet (e.g., a polylactic acid sheet packed in a gathered state) is filled into the hollow tube portion 132, the total surface area of ​​the hollow tube portion 132 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 hollow tube portion 132 in the air flow direction. The total surface area of ​​the hollow tube portion 132 is 400 mm ２ / mm or more, and ２ / mm or more is more preferable, while 600 mm ２ / mm or less, and ２ / mm or less is more preferable.

[0141] It is desirable for hollow tube 132 to have an internal structure with a large total surface area. Thus, in a preferred embodiment, hollow tube 132 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 there are in hollow tube 132, the greater the total surface area of ​​hollow tube 132. The thickness of the material from which hollow tube 132 is made is not particularly limited and may be, for example, from 5 μm to 500 μm, or from 10 μm to 250 μm.

[0142] As shown in Figures 2 and 3, the hollow tube portion 132 may be provided with circumferential and concentric openings vf (also referred to in the art as ventilation filters). The presence of the openings vf allows air to flow into the hollow tube portion 132 from the outside during use, lowering the temperature of the components and air flowing in from the flavor generating section 220. The openings vf may be provided in a region 4 mm or more toward the hollow tube portion 132 from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or the filter plug 250 (if the hollow filter portion 240 is not present). In this case, the openings vf not only improve the cooling capacity of the hollow tube portion 132 but also suppress the retention of components generated by heating within the hollow tube portion 132, thereby improving the delivery amount of the components. In addition, when an aerosol source is used in the flavor generating section 220, the vapor containing volatile components and tobacco flavor components generated when the flavor generating article 100 is heated comes into contact with air from the outside, lowers in temperature, and liquefies, thereby facilitating the generation of the aerosol.

[0143] Furthermore, when the concentrically arranged holes vf are considered to be one hole group, the number of hole groups may be one or more. When there are two or more hole groups, from the viewpoint of improving the delivery amount of components generated by heating, it is preferable that no hole groups be provided in an area less than 4 mm toward the hollow tube portion 132 from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or the filter plug 250 (when the hollow filter portion 240 is not present).

[0144] Furthermore, when hollow tube portion 132 is wrapped with tipping paper 270, it is preferable that the tipping paper 270 has an opening formed in a position directly above the opening vf formed in hollow tube portion 132. When producing such a flavor-generating article 100, tipping paper 270 having an opening that overlaps with the opening vf may be prepared and wrapped, but from the viewpoint of ease of production, it is preferable to produce flavor-generating article 100 using hollow tube portion 132 that does not have opening vf, and then drill a hole that passes through hollow tube portion 132 and tipping paper 270 simultaneously.

[0145] From the viewpoint of improving the delivery of components generated by heating, the region where the openings vf exist is preferably a region of 4.5 mm or more, more preferably a region of 5 mm or more, and even more preferably a region of 5.5 mm or more, from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or the filter plug 250 (when the hollow filter portion 240 is not present) toward the hollow tube portion 132. Furthermore, from the viewpoint of ensuring cooling function, the region where the openings vf exist 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 boundary toward the hollow tube portion 132.

[0146] From the viewpoint of improving the delivery of components generated by heating, the region where the openings vf exist is preferably a region of 24 mm or more, preferably a region of 24.5 mm or more, preferably a region of 25 mm or more, and more preferably a region of 25.5 mm or more, extending from the mouth end of flavor-generating article 100 toward hollow tube portion 132. Furthermore, from the viewpoint of ensuring cooling function, the region where the openings vf exist is preferably a region of 35 mm or less, more preferably a region of 30 mm or less, and even more preferably a region of 27 mm or less, extending from the mouth end of flavor-generating article 100 toward hollow tube portion 132.

[0147] Furthermore, when the axial length of the hollow tube portion 132 is 20 mm or more, the region where the openings vf exist is preferably a region of 5 mm or more, more preferably a region of 10 mm or more, and even more preferably a region of 13 mm or more, from the viewpoint of ensuring cooling function, from the boundary between the hollow tube portion 132 and the flavor generating portion 220 toward the hollow tube portion 132. Furthermore, when the axial length of the hollow tube portion 132 is 20 mm or more, the region where the openings vf exist is preferably a region of 16 mm or less, more preferably a region of 15.5 mm or less, even more preferably a region of 15 mm or less, and particularly preferably a region of 14.5 mm or less, from the boundary between the hollow tube portion 132 and the flavor generating portion 220, from the viewpoint of improving delivery of components generated by heating.

[0148] The openings (vf) can be arranged so that when inhaling at 17.5 ml / sec in an automatic smoking machine, the air inflow rate (the volumetric rate of air inflowing through the openings (vf) when the volumetric rate of air inhaled from the mouth end is taken as 100% by volume) is 10 to 90% by volume, preferably 50 to 80% by volume, and more preferably 55 to 75% by volume. This air inflow rate can be achieved, for example, by selecting the number of openings (vf) per opening group from a range of 5 to 50 and selecting the diameter of the openings (vf) from a range of 0.1 to 0.5 mm. The air inflow rate can be measured using a roll measuring instrument (e.g., SODIMAX d74 / SODIM manufactured by S.A.S.) in accordance with ISO 9512. The openings (vf) may be circular or elliptical. When the openings (vf) are elliptical, the major axis of the openings (vf) is selected from a range of 0.1 to 0.5 mm.

[0149] The configuration of the outer plug wrap 280 is not particularly limited and can be any common configuration. Specifically, for example, the outer plug wrap 280 can be primarily made of pulp. Pulp can be wood pulp, such as softwood pulp or hardwood pulp, or pulp commonly used in cigarette paper for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto. The outer plug wrap 280 can be obtained by papermaking one or more of these pulps. These pulps can be used alone or in any combination of two or more types. Pulp types that can be used include chemical pulp obtained by kraft cooking, acidic, neutral, or alkaline sulfite cooking, and soda cooking, ground pulp, chemi-ground pulp, and thermomechanical pulp. Commercially available products may be used for the outer plug wrap 280. The shape of the outer plug wrap 280 is not particularly limited and can be, for example, square or rectangular.

[0150] The basis weight of the outer plug wrap 280 is not particularly limited, but is typically 20 gsm to 70 gsm, preferably 30 gsm to 50 gsm, and more preferably 34 gsm to 38 gsm. The thickness of the outer plug wrap 280 is not particularly limited, but is typically 30 μm to 80 μm, preferably 33 μm to 50 μm, and more preferably 35 μm to 40 μm. The air permeability of the outer plug wrap 280 is not particularly limited, but is typically 0 Coresta units to 30,000 Coresta units, and preferably more than 0 Coresta units to 10,000 Coresta units. The air permeability is a value measured in accordance with ISO 2965:2009, and is the rate at which an area of ​​1 cm2 is lost per minute when the differential pressure between both sides 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 )

[0151] The outer plug wrap 280 may contain a filler. Examples of fillers include metal carbonates such as calcium carbonate and magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide, and aluminum oxide, metal sulfates such as barium sulfate and calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth, and gypsum. It is preferable that the outer plug wrap 280 contain calcium carbonate, particularly from the viewpoints of improving whiteness and opacity and increasing the heating rate. These fillers may be used alone or in combination.

[0152] Various auxiliary agents may be added to the outer plug wrap 280. The outer plug wrap 280 may contain, for example, a water resistance improver. The water resistance improver may include a wet strength agent (WS agent) and a sizing agent. The wet strength agent may include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, polyamide epichlorohydrin (PAE), etc. The sizing agent may include, for example, rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or more.

[0153] A coating agent may be added to at least one of the front and back surfaces of the outer plug wrap 280. There are no particular restrictions on the coating agent, but a coating agent that can form a film on the surface of the paper and reduce liquid permeability is preferred.

[0154] The configuration of the tipping paper 270 is not particularly limited and can be any common configuration. Specifically, for example, the tipping paper 270 can be primarily made of pulp. Pulp can be wood pulp, such as softwood pulp or hardwood pulp, or pulp commonly used in cigarette paper for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto. The tipping paper 270 can be obtained by papermaking one or more of these pulps. These pulps can be used alone or in any combination of multiple types in any ratio. Pulp types that can be used include chemical pulp produced by kraft cooking, acidic, neutral, or alkaline sulfite cooking, and soda cooking, ground pulp, chemi-ground pulp, and thermomechanical pulp. Commercially available tipping paper 270 can also be used. The shape of the tipping paper 270 is not particularly limited and can be, for example, square or rectangular. Furthermore, the flavor generating article 100 may have one tipping paper 270 or may have a plurality of tipping papers 270 .

[0155] The basis weight of the tipping paper 270 is not particularly limited, but is usually 32 gsm or more and 40 gsm or less, preferably 33 gsm or more and 39 gsm or less, and more preferably 34 gsm or more and 38 gsm or less. The air permeability of the tipping paper 270 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. The air permeability is a value measured in accordance with ISO 2965:2009, and is the value of the air permeability of an area of ​​1 cm per minute when the differential pressure between both sides 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 )

[0156] The tipping paper 270 may contain a filler. Examples of fillers include metal carbonates such as calcium carbonate and magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide, and aluminum oxide, metal sulfates such as barium sulfate and calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth, and gypsum. It is preferable that the tipping paper 270 contains calcium carbonate, particularly 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.

[0157] Various auxiliary agents may be added to the tip paper 270. The tip paper 270 may contain, for example, a water resistance improver. The water resistance improver may include a wet strength agent (WS agent) and a sizing agent. The wet strength agent may include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, polyamide epichlorohydrin (PAE), etc. Furthermore, the sizing agent may be, for example, rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), or highly saponified polyvinyl alcohol with a saponification degree of 90% or more.

[0158] A coating agent may be added to at least one of the front and back surfaces of the tipping paper 270. There are no particular limitations on the coating agent, but a coating agent that can form a film on the surface of the paper and reduce liquid permeability is preferred.

[0159] A portion of the outer surface of the tipping paper 270 may be covered with a lip release material. The lip release material refers to a material that helps a user easily separate the tipping paper 270 from their lips without causing substantial adhesion when they hold the mouthpiece of the flavor-generating article 100 between their mouths. The lip release material may include, for example, ethyl cellulose or methyl cellulose. For example, the outer surface of the tipping paper 270 may be coated with the lip release material by applying an ethyl cellulose- or methyl cellulose-based ink to the outer surface of the tipping paper 270. In this embodiment, the lip release material is provided at least in a predetermined mouthpiece region that comes into contact with the user's lips when the user holds the mouthpiece in their mouth. More specifically, the lip release material may be provided on the outer surface of the tipping paper 270 between the mouthpiece end (the end of the filter plug 250) and the opening vf.

[0160] Next, the connection manner of each element constituting the flavor generating article 100 will be described. In FIG. 2 , gaps are provided between the elements to make the connection easier to see. However, in an actual flavor generating article 100, the elements are adjacent to each other without any gaps, as shown in FIG. 3 . In the flavor generating article 100 shown in FIG. 2 , the five elements are connected using an outer plug wrap 280, an outer plug wrap 260, and tipping paper 270. Specifically, as shown in FIG. 2 , the outer plug wrap 280 connects the tip plug 112, the flavor generating section 220, and the hollow tube section 132. Here, the outer plug wrap 280 is wrapped around the tip plug 112, the flavor generating section 220, and a portion of the hollow tube section 132 to cover them entirely. This connected body is referred to as a first connected body 285. Furthermore, the outer plug wrap 260 connects the hollow filter section 240 and the filter plug 250 by wrapping around them to cover them entirely. This connected body is referred to as a second connected body 265. Furthermore, tipping paper 270 connects the first connector 285 and the second connector 265. Here, the tipping paper 270 covers the entire second connector 265 and a portion of the first connector 285, leaving the first connector 285 exposed at the upstream end. Note that in the example shown in FIG. 2 , the outer plug wrap 280 does not cover the hollow tube portion 132 to the downstream end, leaving the hollow tube portion 132 exposed at the downstream end. However, the outer plug wrap 280 may cover the hollow tube portion 132 to the downstream end. In this case, an opening is preferably provided in the outer plug wrap 280 directly above the opening vf provided in the hollow tube portion 132. As a result, the opening vf is preferably provided so as to penetrate the tipping paper 270, the outer plug wrap 280, and the hollow tube portion 132.

[0161] FIG. 4 is an exploded perspective view showing a flavor generating article 100 according to another embodiment of the present invention. The flavor generating article 100 shown in FIG. 4 differs from the flavor generating article 100 shown in FIGS. 2 and 3 only in the manner of connection. In the flavor generating article 100 shown in FIG. 4, five components are connected using an outer plug wrap 280, an outer plug wrap 260, and tipping paper 270. Specifically, as shown in FIG. 4, the outer plug wrap 280 connects the tip plug 112 and the flavor generating portion 220 by wrapping them together so as to cover their entirety. This connected body is referred to as a first connected body 285. In the example shown in FIG. 4, the outer plug wrap 260 connects the hollow filter portion 240 and the filter plug 250 by wrapping them together so as to cover their entirety. This connected body is referred to as a second connected body 265. Furthermore, the tipping paper 270 connects the first connected body 285, the hollow tube portion 132, and the second connected body 265. Here, the tipping paper 270 covers the entire hollow tube portion 132 and the second connecting body 265 and a portion of the first connecting body 285, leaving the first connecting body 285 exposed at the upstream end. Five components may be connected in the configuration shown in Fig. 4. Note that, in Fig. 4, the outer plug wrap 280 covers the flavor generating section 220 up to the downstream end, but the flavor generating section 220 may not be covered all the way to the downstream end, leaving the flavor generating section 220 exposed at the downstream end.

[0162] As shown in Fig. 1 , when the flavor generating article 100 is properly inserted into the heating unit 30 of the flavor inhaler 200, a portion of the flavor generating article 100 may be exposed to the outside of the flavor inhaler 200. Specifically, in the state shown in Fig. 1 , all or a portion of the second connecting body 265 shown in Fig. 2 or 4 may be exposed to the outside of the flavor inhaler 200. Furthermore, in the state shown in Fig. 1 , a portion of the hollow tube portion 132 shown in Fig. 2 or 4 may be exposed to the outside of the flavor inhaler 200. In this case, the opening vf formed in the hollow tube portion 132 may be exposed to the outside of the flavor inhaler 200, or may be located inside the flavor inhaler 200 (upstream of the opening through which the flavor generating article 100 is inserted). It is preferable that the opening vf formed in the hollow tube portion 132 be located inside the flavor inhaler 200, since this makes it difficult for the user to block the opening vf.

[0163] Next, referring to FIG. 5 in addition to FIG. 3 , a characteristic configuration of the flavor generating unit 220 according to one embodiment of the present invention will be described in detail. FIG. 5 is a cross-sectional view of the flavor generating article 100 taken along the line A-A in FIG. 3 . As shown in FIGS. 3 and 5 , the flavor source 221 has a volatile region 223 containing a volatile substance localized near the center (e.g., within a 50% radius from the center of the flavor source 221) by a carrier in a cross section perpendicular to the longitudinal direction. Note that the volatile region 223 is not limited to being located near the center of the flavor source 221, but may be located at any position inside the flavor source 221. In other words, the volatile substance may be localized at any position inside the flavor source 221.

[0164] The flavor source 221 may include a tobacco-derived material. Examples of the tobacco-derived material include a material obtained by processing dried tobacco leaves, such as tobacco shreds, or a tobacco extract (an extract made from water, an organic solvent, or a mixed solution thereof). The flavor source 221 may be composed of one or more tobacco sheets. The tobacco sheet may be formed, for example, by processing dried tobacco leaves into a homogenized sheet (homogenized sheet) using a known method such as papermaking, slurrying, or rolling.

[0165] The flavor source 221 may be manufactured by chopping a homogenizing sheet. Furthermore, the flavor source 221 may be a so-called strand type, in which a homogenizing sheet having a length approximately the same as the longitudinal direction of the flavor source 221 is chopped approximately parallel to the longitudinal direction of the flavor source 221 and filled into the wrapping paper 222. Since the flavor source 221 contains a tobacco-derived material, the flavor source 221 can generate vapor or aerosol containing tobacco-derived flavor components. The volatile region 223 may also contain a tobacco-derived material.

[0166] The volatile region 223 may include at least one of an aerosol source and a flavoring material as a volatile material. The aerosol source is a material that vaporizes when heated and cools to generate an aerosol, or that generates an aerosol by atomization. The flavoring material is a material that generates a flavor when heated and has a higher vapor pressure than the aerosol source. Specific examples of the aerosol source and the flavoring material will be described later. Because the volatile region 223 includes at least one of an aerosol source and a flavoring material as a volatile material, the flavor source 221 can generate an aerosol, a flavored vapor, or a flavored aerosol.

[0167] Here, the aerosol source may include at least one of a polyhydric alcohol such as propylene glycol (PG), triethyl citrate (TEC), triacetin, and glycerin. Because the aerosol source includes at least one of a polyhydric alcohol, triethyl citrate, triacetin, and glycerin, the flavor source 221 can generate an aerosol or a flavored aerosol.

[0168] The content of the aerosol source contained in the volatile region 223 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 flavor source 221. Note that the aerosol source may be contained in a portion of the flavor source 221 other than the volatile region 223.

[0169] The volatile region 223 may contain at least one of a sugar, lipid, cellulose derivative, fiber, polyvinylpyrrolidone, and polyvinyl alcohol as a carrier for supporting the volatile substance. That is, a single type of carrier may be used as the carrier, or a mixture of multiple types of carriers may be used. Because the carrier contains at least one of a sugar, lipid, cellulose derivative, fiber, polyvinylpyrrolidone, and polyvinyl alcohol, the volatile substance can be prevented from penetrating or flowing into other parts, thereby suppressing the seepage of the volatile substance.

[0170] Here, the flavor source 221 having the volatile region 223 is produced by a production method including the steps of preparing the flavor source 221, heating a mixture of a carrier and a volatile substance and injecting the liquid mixture into the flavor source 221, and cooling the flavor source 221 into which the mixture has been injected to solidify, gel, or increase the viscosity of the mixture. The method of injecting a liquid into the flavor source 221 is disclosed, for example, in Japanese Patent No. 4,530,371.

[0171] The mixture of the carrier and the volatile substance is in a liquid state when heated, and can be easily injected into the flavor source 221. However, by cooling the flavor source 221 into which the mixture has been injected, the mixture solidifies, gels, or becomes highly viscous at room temperature, thereby localizing the volatile substance at the point where the mixture has been injected.

[0172] According to the flavor-generating article 100 of this embodiment, the flavor source 221 has a volatile region 223 containing a volatile substance localized by a carrier. In other words, the volatile substance is localized by the carrier within the flavor source 221, preventing the volatile substance from permeating or flowing to other parts. This suppresses seepage of the volatile substance. Furthermore, since the volatile substance localized by the carrier is solid, gel-like, or highly viscous, it takes time to melt and volatilize, thereby delaying the delivery of the volatile substance. Furthermore, the delivery timing can be controlled by changing the region where the volatile substance is localized. Furthermore, the delivery timing can be controlled by localizing multiple volatile substances with different vapor pressures.

[0173] Furthermore, in the flavor-generating article 100 according to this embodiment, the volatile substance is localized near the center of the flavor source 221, so that when the flavor-generating article 100 is heated from the outside, it takes longer for the heat to be transmitted to the volatile substance than when the volatile substance is dispersed throughout the flavor source, thereby delaying the delivery of the volatile substance.

[0174] Furthermore, according to the method for manufacturing the flavor-generating article 100 of this embodiment, a mixture of a carrier and a volatile substance is heated, the liquid mixture is injected into the flavor source, and the flavor source 221 into which the mixture has been injected is cooled to solidify, gel, or increase the viscosity of the mixture, thereby localizing the volatile substance within the carrier and preventing the volatile substance from permeating or flowing to other parts. This makes it possible to obtain a flavor-generating article 100 that can suppress the seepage of the volatile substance.

[0175] The following describes the results of verifying the effect of suppressing the seepage of a volatile substance and the effect of delaying the delivery of a volatile substance for the flavor-generating article 100 according to one embodiment of the present invention. Note that the following description is not intended to limit the scope of the present invention to the following examples.

[0176] <Preparation of Volatile Composition> First, a volatile composition was prepared as follows.

[0177] Volatile composition 1-1: Glycerin solution Glycerin containing 13 parts by mass of water was prepared and used as volatile composition 1-1.

[0178] Volatile composition 1-2: Supported glycerin solution Volatile composition 1-2 was prepared by heating and dissolving 99 parts by mass of glycerin containing 13 parts by mass of water and 1 part by mass of agar. "Ultra Agar Ina" (manufactured by Ina Food Industry Co., Ltd.) was used as the agar.

[0179] Volatile composition 2-1: menthol solution Volatile composition 2-1 was prepared by dissolving 70 parts by mass of menthol and 30 parts by mass of propylene glycol.

[0180] Volatile composition 2-2: Supported menthol solution Volatile composition 2-2 was prepared by heating and dissolving 83 parts by mass of menthol and 17 parts by mass of hydroxypropyl cellulose. As the hydroxypropyl cellulose, "Cerny SSL" (manufactured by Nippon Soda Co., Ltd.) was used.

[0181] <Production of Flavor-Generating Article> Subsequently, a flavor-generating article was produced as follows.

[0182] Flavor-generating article 1-1 (Comparative Example 1) A flavor-generating article filled with tobacco sheet shreds was prepared based on a known papermaking method. Volatile composition 1-1 was then injected using a syringe into a tobacco sheet shred rod (mass 260 mg) contained in a flavor source so that the mass of glycerin was 22.6 mg, thereby producing flavor-generating article 1-1.

[0183] Flavor-generating article 1-2 (Example 1) A flavor-generating article filled with tobacco sheet shreds was prepared based on a known papermaking method. Volatile composition 1-2 was then injected using a syringe into a tobacco sheet shred rod (mass 260 mg) contained in a flavor source so that the mass of glycerin was 22.6 mg, thereby producing flavor-generating article 1-2 in which volatile composition 1-2 was supported on the flavor source.

[0184] Flavor-generating article 2-1 (Comparative Example 2) A flavor-generating article filled with tobacco sheet shreds was prepared based on a known papermaking method. Volatile composition 2-1 was then injected using a syringe into a tobacco sheet shred rod (mass 260 mg) contained in a flavor source so that the mass of menthol was 7.8 mg, thereby producing flavor-generating article 2-1.

[0185] Flavor-generating article 2-2 (Example 2) A flavor-generating article filled with tobacco sheet shreds was prepared based on a known papermaking method. Volatile composition 2-2 was then injected using a syringe into a tobacco sheet shred rod (mass 260 mg) contained in a flavor source so that the mass of menthol was 7.8 mg, thereby producing flavor-generating article 2-2 in which volatile composition 2-2 was supported on the flavor source.

[0186] <Evaluation of Exudation of Volatile Composition> Next, the flavor-generating articles according to Example 1 and Comparative Example 1 were left standing at room temperature for 4 months, and the presence or absence of stains on the wrapping paper was confirmed.

[0187] Fig. 6 is a diagram showing the appearance of the flavor-generating articles according to Example 1 and Comparative Example 1 after being left standing at room temperature for four months. As shown in Fig. 6, exudation of volatile substances into the wrapping paper was observed in the flavor-generating article according to Comparative Example 1. In contrast, exudation of volatile substances into the wrapping paper was not observed in the flavor-generating article according to Example 1.

[0188] That is, in the flavor-generating article of Comparative Example 1, since glycerin is liquid at room temperature, it is believed that it permeates into other parts or flows during the standing period, resulting in the exudation of volatile substances. In contrast, in the flavor-generating article of Example 1, since the mixture of glycerin and agar is in a gel state at room temperature, it is believed that it is prevented from permeating into other parts or flowing during the standing period.

[0189] Evaluation of Menthol Delivery Amount: The flavor-generating articles according to Example 2 and Comparative Example 2 were then inhaled using an SM450 smoking device (manufactured by Cerulean) at 55 ml / 2 sec (55 ml puffs in 2 seconds) with a 30 sec puff interval. Total particulate matter was collected on a Cambridge filter pad after each puff. The menthol content was also quantified for each filter pad.

[0190] Fig. 7 is a graph showing the menthol delivery behavior in the flavor-generating articles of Example 2 and Comparative Example 2. In Fig. 7, the horizontal axis represents the number of puffs, and the vertical axis represents the amount of menthol delivered (mg / stick). As shown in Fig. 7, in the flavor-generating article of Comparative Example 2, the delivery peaked at the third puff and then decreased with increasing number of puffs. In contrast, in the flavor-generating article of Example 2, the peak shifted to the fifth puff, confirming that the delivery was delayed and sustained compared to the flavor-generating article of Comparative Example 2.

[0191] That is, in the flavor-generating article of Example 2, the mixture of menthol and hydroxypropyl cellulose is solid at room temperature, and it takes time for the solidified mixture to melt and volatilize, which is thought to be the reason for the delayed delivery. Note that the delivery timing can be controlled by changing the part of the flavor source where the volatile substance is localized.

[0192] The volatile region 223 may contain a flavoring agent as a flavor ingredient. The flavoring agent may include at least one of a natural flavoring agent and a synthetic flavoring agent. That is, a single type of flavoring agent may be used as the flavoring agent, or a mixture of multiple types of flavoring agents may be used. Because the flavoring agent includes at least one of a natural flavoring agent and a synthetic flavoring agent as the flavoring agent, the flavor source 221 can generate vapor or aerosol having a fragrance.

[0193] The volatile region 223 may also contain a flavoring agent as a flavor ingredient. The flavoring agent may also include at least one of a sweetener, a spice, a sour agent, and a bitter agent. That is, a single type of flavoring agent may be used as the flavoring agent, or a mixture of multiple types of flavoring agents may be used. Because the flavoring agent includes at least one of a sweetener, a spice, a sour agent, and a bitter agent, the flavor source 221 can generate vapor or aerosol having a smoking taste.

[0194] The volatile region 223 may also include a cooling agent as a flavor ingredient. Because the flavor ingredient includes a cooling agent, the flavor source 221 can generate a vapor or aerosol that can provide a cooling sensation to the user.

[0195] The volatile region 223 may also contain an emulsifier as a flavor ingredient. The emulsifier may also include at least one of a glycerin fatty acid ester, a saponin, a sucrose fatty acid ester, and a lecithin. That is, one type of emulsifier may be used as the emulsifier, or a mixture of multiple types of emulsifiers may be used. Because the flavor ingredient includes at least one of a glycerin fatty acid ester, a saponin, a sucrose fatty acid ester, and a lecithin as an emulsifier, the flavor source 221 can generate vapor or aerosol with an improved flavor.

[0196] The flavor source 221 may also contain an adsorbent. The adsorbent may include at least one of activated carbon, zeolite, and silica. That is, one type of adsorbent may be used as the adsorbent, or a mixture of multiple types of adsorbents may be used. Because the flavor source 221 contains at least one of activated carbon, zeolite, and silica as the adsorbent, unnecessary components contained in the vapor or aerosol generated by the flavor source 221 can be adsorbed and removed.

[0197] Flavor generating article 100 may further include a flavor carrying member that is disposed in the longitudinal direction on at least one of the upstream and downstream sides of flavor source 221, or that is disposed so as to cover the surface of flavor source 221, and that contains a flavor ingredient carried by a carrier. Specifically, the flavor carrying member may be any member that comes into contact with the air flowing inside flavor generating article 100, such as first filter material 211, hollow tube portion 132, second filter material 251, third filter material 241, or each wrapping paper.

[0198] By disposing a flavor carrying member containing a flavor material carried by a carrier on at least one of the upstream and downstream sides of the flavor source 221, or so as to cover the surface of the flavor source 221, flavor can be generated from sources other than the flavor source 221, thereby enhancing the flavor of the flavor generating article 100. Furthermore, by carrying the flavor material with a carrier, seepage of the flavor material from the flavor carrying member can be suppressed.

[0199] Although the embodiments of the present invention have been described above, the above-described embodiments of the invention are intended to facilitate understanding of the present invention and are not intended to limit the present invention. The present invention may be modified or improved without departing from the spirit thereof, and the present invention includes equivalents thereof. Furthermore, the components described in the claims and specification may be combined or omitted to the extent that at least part of the above-described problems can be solved or at least part of the effects can be achieved.

[0200] For example, in the above-described embodiment, the flavor inhalation system 1 has a counterflow type air flow path, but this is not limited to this, and the flavor inhalation system 1 may have a so-called bottom flow type air flow path in which air is supplied from the bottom of the heating section 30 that houses the flavor generating article 100 to the upstream end face of the flavor generating article 100.

[0201] Furthermore, in the above-described embodiment, the flavor source 221 is heated by the heating source 40 to generate vapor or aerosol containing the flavor, but this is not limited to this, and the flavor source 221 may also generate vapor or aerosol containing the flavor by combustion.

[0202] DESCRIPTION OF SYMBOLS 1...Flavor inhalation system 10...Battery 20...Control unit 30...Heating unit 40...Heat source 100...Flavor generating article 101...First end 102...Second end 112...Tip plug 130...Downstream portion 132...Hollow tube portion 200...Flavor inhaler 211...First filter medium 212...First inner plug wrap 220...Flavor generating portion 221...Flavor source 222...Wrapper 223...Volatile region 240...Hollow filter portion 241...Third filter medium 242...Third inner plug wrap 250...Filter plug 251...Second filter medium 252...Second inner plug wrap 260...Outer plug wrap 265...Second connecting body 270...Tipping paper 280...Outer plug wrap 285...First connecting body A1...Air flow A2...Air flow A3...Air flow AX...Central axis vf...Opening hole

Claims

1. Flavor-generating articles, Equipped with a flavor source that generates flavor through combustion or heating, The flavor source contains volatile substances localized within the flavor source by a carrier. Flavor-generating items.

2. The flavor-generating article according to claim 1, The volatile substance is localized near the center of the flavor source in a cross-section perpendicular to the longitudinal direction of the flavor-generating article. Flavor-generating items.

3. A flavor-generating article according to claim 1 or claim 2, The volatile substance comprises at least one of an aerosol source and a flavoring ingredient. Flavor-generating items.

4. The flavor-generating article according to claim 3, The aforementioned flavoring ingredients include fragrances. Flavor-generating items.

5. The flavor-generating article according to claim 4, The aforementioned fragrance comprises at least one of a natural fragrance and a synthetic fragrance. Flavor-generating items.

6. The flavor-generating article according to claim 3, The aforementioned flavoring ingredients include flavorings. Flavor-generating items.

7. The flavor-generating article according to claim 6, The aforementioned flavoring agent includes at least one of a sweetener, a spice, an acidulant, and a bittering agent. Flavor-generating items.

8. The flavor-generating article according to claim 3, The aforementioned flavoring ingredients include a cooling agent. Flavor-generating items.

9. The flavor-generating article according to claim 3, The aforementioned flavoring ingredients include an emulsifier. Flavor-generating items.

10. The flavor-generating article according to claim 9, The emulsifier comprises at least one of glycerin fatty acid ester, saponin, sucrose fatty acid ester, and lecithin. Flavor-generating items.

11. The flavor-generating article according to claim 3, The aerosol source comprises at least one of a polyhydric alcohol, triethyl citrate, triacetin, and glycerin. Flavor-generating items.

12. A flavor-generating article according to claim 1 or claim 2, The support agent comprises at least one of sugars, lipids, cellulose derivatives, fibers, polyvinylpyrrolidone, and polyvinyl alcohol. Flavor-generating items.

13. A flavor-generating article according to claim 1 or claim 2, The aforementioned flavor source includes tobacco-derived ingredients. Flavor-generating items.

14. A flavor-generating article according to claim 1 or claim 2, The flavor-generating article further comprises a plug member positioned upstream of the flavor source in the longitudinal direction of the article. Flavor-generating items.

15. A flavor-generating article according to claim 1 or claim 2, The flavor-generating article further comprises a flavor-carrying member that is positioned in the longitudinal direction of the flavor-generating article, at least on the upstream and downstream side of the flavor source, or positioned to cover the surface of the flavor source, and contains flavor raw materials supported by the carrier. Flavor-generating items.

16. A flavor-generating article according to claim 1 or claim 2, The aforementioned flavor source includes an adsorbent. Flavor-generating items.

17. The flavor-generating article according to claim 16, The adsorbent comprises at least one of activated carbon, zeolite, and silica. Flavor-generating items.

18. A method for manufacturing an article that generates flavor, A process of preparing a flavor source that generates flavor through combustion or heating, A step of heating a mixture of a support and a volatile substance and injecting the liquid mixture into the flavor source, The process includes a step of cooling the flavor source into which the mixture has been injected to solidify, gel, or increase the viscosity of the mixture. A method for manufacturing an article that generates flavor.