Flavor generation system

Abstract

This flavor generation system comprises a flavor generating article and a flavor inhaler. The flavor generating article comprises a flavor source and a cooling segment disposed downstream of the flavor source. The cooling segment comprises a ventilation hole for promoting inflow of air from the outside of the flavor generating article. The flavor inhaler comprises: a mouthpiece end; a chamber in which at least a part of the flavor generating article is accommodated; and a cylindrical member disposed on the mouthpiece end side of the chamber. The cylindrical member has a convex portion on the inner peripheral surface. The flavor generating system is configured such that, in a stored state, the ventilation hole is positioned between an end portion on the mouthpiece end side of the convex portion and the position of the flavor inhaler nearest the mouthpiece end in an insertion direction of the flavor generating article.

Description

Flavor Generation System

[0001] The present invention relates to a flavor generating system.

[0002] Conventionally, there has been known a non-combustion heating type flavor generating system that generates an aerosol or the like by heating a material containing a flavor source without burning the material. In such a flavor generating system, a flavor generating article having a material containing a flavor source is housed in a flavor inhaler and heated. In the aerosol generating system of Patent Document 1, a ventilation air intake port is positioned in a device recess that receives the upstream end of a cartridge assembly.

[0003] Patent No. 7150812

[0004] Patent Document 1 discloses that positioning the ventilation air inlet in a recess in the device can substantially prevent the user's mouth from blocking the ventilation air inlet while the aerosol generating system is in use. However, Patent Document 1 has structural limitations, such as a restriction on the angle at which the cartridge assembly can be inserted into or removed from the aerosol generating device, and the risk that the ventilation air inlet may shift and be covered by the device housing or the like if the cartridge assembly is not rigid.

[0005] In view of the above, one object of the present invention is to provide a flavor generating system in which the ventilation holes of the flavor generating article are less likely to be covered and structural constraints are reduced.

[0006] According to one aspect, there is provided a flavor generating system comprising: a flavor generating article; and a non-combustion heating type flavor inhaler, wherein the flavor generating article comprises a flavor source and a cooling segment arranged downstream of the flavor source, the cooling segment comprising a vent hole for promoting the inflow of air from outside the flavor generating article, the flavor inhaler comprising a mouth end, a chamber in which at least a portion of the flavor generating article is accommodated, and a tubular member arranged on the mouth end side of the chamber, the tubular member having a convex portion on its inner circumferential surface, and the flavor generating system is configured such that, when the flavor generating article is accommodated in the flavor inhaler and positioned at a desired position, the vent hole is located between an end of the convex portion closest to the mouth end and a position of the flavor inhaler closest to the mouth end side in an insertion direction of the flavor generating article.

[0007] According to the above aspect, it is possible to provide a flavor generating system in which the ventilation holes of the flavor generating article are less likely to be covered and structural constraints are reduced. For example, if at least a portion of the ventilation holes are covered, this may affect the efficiency of aerosol delivery and may change the proportion of air mixed with the aerosol, making it impossible to provide the desired flavor. However, such adverse effects can be suppressed.

[0008] The tubular member may be configured to guide the flavor generating article so that the flavor generating article is positioned at the desired position when the flavor generating article is inserted into the flavor inhaler.

[0009] In this case, adverse effects such as the flavor-generating article being placed in an inappropriate position, covering at least a portion of the ventilation hole, or reducing heating efficiency can be suppressed.

[0010] The flavor inhaler may include a housing, an opening into which the flavor-generating article is inserted, and a lid, the lid having an open state in which the opening is open and a closed state in which the opening is closed, and the flavor-generating system may be configured such that in the stored state, the air hole is located closer to the chamber than the position of the tubular member, the housing or the lid closest to the mouth end in the insertion direction.

[0011] In this case, the ventilation holes can be prevented from being covered, and the ventilation holes and air flow paths can be flexibly arranged according to the configuration of the flavor inhaler.

[0012] A recess may be formed on the surface of the housing at the mouth end, the opening may be formed on the bottom surface of the recess, at least a portion of the lid may be configured to be movable inside the recess, and the flavor generating system may be configured such that, in the stored state, an air flow path is formed between the inner wall surface of the recess and at least one of the lids and the flavor generating article.

[0013] In this case, it is possible to prevent the ventilation hole from being covered and ensure an air flow path to the ventilation hole.

[0014] The chamber may be configured to press against at least a portion of the flavor-generating article from both sides in the contained state.

[0015] In this case, it is possible to suppress misalignment of the ventilation holes, and further reduce the risk of the ventilation holes being covered.

[0016] The chamber may be configured to press against at least a portion of the cooling segment from both sides in the accommodated state.

[0017] In this case, the user can confirm that the flavor-generating article has been inserted properly by checking the change in resistance to insertion.

[0018] The cooling segment may include a plurality of the vent holes arranged in a circumferential direction.

[0019] In this case, the air flow inside the flavor-generating product can be made more uniform.

[0020] The flavor generating article may be a tobacco stick.

[0021] In this case, a tobacco smoking article that is easy for the user to carry can be provided.

[0022] 1. A perspective view showing a flavor generating system according to one embodiment. A perspective view showing a flavor inhaler according to one embodiment. A cross-sectional view showing the flavor inhaler taken along line 3-3 in FIG. 2. A perspective view of a chamber. A cross-sectional view showing the chamber taken along line 5-5 in FIG. 4. A cross-sectional view showing the chamber taken along line 6A-6A in FIG. 5. A cross-sectional view showing the chamber taken along line 6B-6B in FIG. 5. A cross-sectional view of a chamber in which a flavor generating article is housed. An exploded perspective view of a flavor generating article according to one embodiment. A schematic cross-sectional view of a flavor generating article according to one embodiment. An enlarged cross-sectional view showing an atomizing unit and a control unit when the flavor generating article is housed in a desired position in the flavor inhaler. A cross-sectional view schematically showing a first segment. An enlarged cross-sectional view of FIG. 11 schematically showing a first filler. A conceptual diagram showing a method for measuring a hardness index. A side cross-sectional view of a flavor inhaler including an insertion guide member according to another embodiment. A side cross-sectional view of the insertion guide member. A bottom view of the insertion guide member. A schematic side cross-sectional view of a flavor generating system showing the positions of vent holes.

[0023] Hereinafter, an embodiment of the present invention will be described with reference to the drawings. In the drawings described below, the same or corresponding components are designated by the same reference numerals, and duplicate explanations will be omitted. In the following drawings, the dimensions of each part have been changed appropriately for easy understanding.

[0024] Fig. 1 is a perspective view showing a flavor generating system 1000 according to one embodiment of the present invention. Fig. 2 is a perspective view showing a flavor inhaler 200 according to one embodiment of the present invention. The flavor generating system 1000 is configured by applying a flavor generating article 100 to the flavor inhaler 200 having a heating source 40, which will be described later. At least a portion of the flavor generating article 100 is accommodated in the flavor inhaler 200 through an opening 210.

[0025] In the drawings described in this specification, an X-Y-Z Cartesian coordinate system may be used for convenience of explanation. In this coordinate system, the Z-axis faces vertically upward, the X-Y plane is positioned so as to cut the flavor inhaler 200 horizontally, and the Y-axis is positioned so as to extend from the front to the back of the flavor inhaler 200. The Z-axis direction can also be referred to as the insertion direction of the flavor generating article 100 housed in the chamber 50 described below. The X-axis direction can also be referred to as the longitudinal direction of the device in a plane perpendicular to the insertion direction of the flavor generating article 100. The Y-axis direction can also be referred to as the lateral direction of the device in a plane perpendicular to the insertion direction of the flavor generating article 100.

[0026] The flavor inhaler 200 is configured to generate aerosol containing a flavor by, for example, heating a stick-shaped flavor generating article 100 having a flavor source containing an aerosol source. The flavor generating article 100 is configured, for example, to include a smokable article containing a flavor source such as tobacco and an aerosol source at its tip end in the negative Z-axis direction, and to include a filter at another location. The flavor generating article 100 is configured to generate a flavor by being heated by the non-combustion heating type flavor inhaler 200.

[0027] In this embodiment, the flavor generating article 100 is described as having a stick shape, but the flavor generating article used in the flavor inhaler 200 is not limited to this. For example, the flavor generating article may be configured to include a cartridge containing a liquid aerosol source. The cartridge may also have a heater. The flavor generating article 100 may be a tobacco stick. This makes it possible to provide a tobacco smoking article that is easy for the user to carry.

[0028] 1 and 2, the flavor inhaler 200 has a housing 202 composed of an upper housing 204 and a lower housing 206, and a slide cover 208. The housing 202 constitutes the outermost housing of the flavor inhaler 200 and has a size that fits in a user's hand. When using the flavor inhaler 200, the user can hold the flavor inhaler 200 in their hand and inhale the aerosol.

[0029] In this example, the upper housing 204 of the housing 202 is made of a resin such as polycarbonate, and the lower housing 206 is made of a metal such as aluminum. However, the material of the housing 202 is not limited to these, and may be any suitable resin, particularly polycarbonate (PC), ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (Polyether Ether Ketone), or a polymer alloy containing multiple types of polymers.

[0030] The upper housing 204 has an opening 210 for receiving the flavor-generating article 100, and the sliding cover 208 is slidably attached to the upper housing 204 to close the opening 210. Specifically, the sliding cover 208 is configured to be movable along the outer surface of the upper housing 204 between a closed position, at which the opening 210 of the upper housing 204 is closed, and an open position (the position shown in FIGS. 1 and 2 ), at which the opening 210 is open. For example, a user can manually operate the sliding cover 208 to move the sliding cover 208 between the closed position and the open position. In this way, the sliding cover 208 can allow or restrict access of the flavor-generating article 100 to the interior of the flavor inhaler 200.

[0031] In the flavor generating system 1000, air inhaled by a user is introduced into the flavor inhaler 200 through the opening 210, flows through the chamber 50 in the negative direction of the Z axis, and is supplied to the upstream end face of the flavor generating article 100. That is, the flavor generating system 1000 shown in Fig. 1 has a so-called counterflow type air flow path. Note that the air flow path is not limited to the counterflow type, and may have a so-called bottom flow type air flow path in which air is supplied from the bottom of the chamber 50 to the upstream end face of the flavor generating article 100.

[0032] 1 and 2 illustrate the housing 202 of the flavor inhaler 200 such that the joint surface between the upper housing 204 and the lower housing 206 intersects obliquely with the XY plane, but the configuration of the housing 202 is not limited to this. For example, the housing 202 may be configured from three or more members.

[0033] The flavor inhaler 200 may further have a terminal (not shown). The terminal may be an interface for connecting the flavor inhaler 200 to, for example, an external power source. If the power source of the flavor inhaler 200 is a rechargeable battery, connecting the external power source to the terminal allows current to flow from the external power source to the power source, thereby charging the power source. In addition, connecting a data transmission cable to the terminal may allow data related to the operation of the flavor inhaler 200 to be transmitted to an external device.

[0034] Next, the internal structure of the flavor inhaler 200 according to one embodiment of the present invention will be described. Figure 3 is a cross-sectional view showing the flavor inhaler 200 taken along the arrow 3-3 in Figure 2. As shown in Figure 3, the power supply unit 20, the atomization unit 30, and the control unit 80 are provided in the internal space of the housing 202 of the flavor inhaler 200.

[0035] The control unit 80 includes a substrate 81. The substrate 81 includes, for example, a microprocessor, and can control the supply of power from the power supply unit 20 to the atomization unit 30. This allows the control unit 80 to control the heating of the flavor-generating article 100 by the atomization unit 30. The control unit 80 also includes a Bluetooth (registered trademark) interface 82. The control unit 80 can communicate with external devices via the Bluetooth interface 82.

[0036] The power supply unit 20 has a power supply 21 electrically connected to a substrate 81 of the control unit 80. The power supply 21 may be, for example, a rechargeable battery or a non-rechargeable battery. The power supply 21 is electrically connected to the atomizing unit 30 via the substrate 81. This allows the power supply 21 to supply power to the atomizing unit 30 so as to appropriately heat the flavor-generating article 100.

[0037] The atomization unit 30 includes a chamber 50 extending in the longitudinal direction of the flavor generating article 100, a heat source 40 surrounding a portion of the chamber 50, a heat insulating unit 32, and a substantially cylindrical insertion guide member 34 (corresponding to an example of a cylindrical member). The chamber 50 has a cylindrical shape that accommodates the flavor generating article 100. The chamber 50 may also have a so-called elliptical shape having a major axis and a minor axis in a cross section perpendicular to the longitudinal direction of the flavor inhaler 200. The chamber 50 is preferably formed from a heat-resistant material with a small coefficient of thermal expansion, and may be formed from, for example, a metal such as stainless steel, a resin such as PEEK, glass, ceramic, or the like.

[0038] The heat source 40 is configured to contact the outer peripheral surface of the chamber 50 and heat the flavor-generating article 100 housed in the chamber 50. The heat source 40 is a heating element that generates heat, i.e., its temperature increases, due to power from the power supply unit 20. The heat source 40 may be a sheet-like heater. The heat source 40 may be provided so as to contact the outer peripheral surface of the chamber 50, or may be provided on the inner surface of the chamber 50. Here, the longitudinal length of the heat source 40 is, for example, 10 mm. The heater constituting the heat source 40 may include an electric heating wire. The heater is disposed outside the chamber 50, which functions as a housing unit for housing the flavor-generating article, and is configured to heat the flavor-generating article 100 housed in the chamber 50 from outside the flavor-generating article 100. In this way, the flavor inhaler 200 is preferably an externally heated flavor inhaler. The heating source 40 may be a susceptor disposed in the flavor generating article 100 and configured to be induction heated by an induction coil disposed in the flavor inhaler 200. Alternatively, the heating source 40 may be a microwave absorber such as water or glycerin contained in the flavor generating article 100 and configured to be heated by microwaves from a microwave radiation source disposed in the flavor inhaler 200. With such a 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 a decrease in heating efficiency due to adhesion of part of the flavor generating article 100 to such a heater can be suppressed. The flavor inhaler 200 may be an internal heating type. In this case, a pin-type or blade-type heater may be used as the heating source 40.

[0039] The heat insulating section 32 is disposed to surround the chamber 50 and the heating source 40 and suppresses heat radiation to the outside of the chamber 50. The heat insulating section 32 may be made of, for example, aerogel. The insertion guide member 34 is formed of a resin material such as PEEK, PC, or ABS, and is provided between the sliding cover 208 in the closed position and the chamber 50. When the sliding cover 208 is in the open position, the insertion guide member 34 communicates with the outside of the flavor inhaler 200, and guides the insertion of the flavor generating article 100 into the chamber 50 by inserting the flavor generating article 100 into the insertion guide member 34.

[0040] Fig. 4 is a perspective view of the chamber 50. Fig. 5 is a cross-sectional view of the chamber 50 taken along the arrows 5-5 shown in Fig. 4. Fig. 6A is a cross-sectional view of the chamber 50 taken along the arrows 6A-6A shown in Fig. 5. Fig. 6B is a cross-sectional view of the chamber 50 taken along the arrows 6B-6B shown in Fig. 5. Fig. 7 is a cross-sectional view taken along the arrows 6B-6B in a state in which the flavor-generating article 100 has been placed at a desired position in the chamber 50.

[0041] As shown in FIGS. 4 and 5, the chamber 50 may be a cylindrical member including a chamber opening 52 through which the flavor generating article 100 is inserted and a cylindrical sidewall 60 that houses the flavor generating article 100.

[0042] As shown in Figures 5 and 6B, the side wall portion 60 includes a contact portion 62 and a separation portion 66. When the flavor-generating article 100 is placed at a desired position in the chamber 50, the contact portion 62 contacts or presses against a portion of the flavor-generating article 100, and the separation portion 66 is separated from the flavor-generating article 100. In this disclosure, the "desired position in the chamber 50" refers to a position where the flavor-generating article 100 is appropriately heated, or the position of the flavor-generating article 100 when a user inhales the flavor. The contact portion 62 has an inner surface 62a and an outer surface 62b. The separation portion 66 has an inner surface 66a and an outer surface 66b. The heat source 40 is placed on the outer surface 62b of the contact portion 62. It is preferable that the heat source 40 be placed on the outer surface 62b of the contact portion 62 without any gaps. The heat source 40 may include an adhesive layer. In this case, it is preferable that the heat source 40 including the adhesive layer is arranged on the outer surface 62b of the contact portion 62 without any gaps.

[0043] As shown in Figures 4 and 5, the outer surface 62b of the contact portion 62 is flat. Because the outer surface 62b of the contact portion 62 is flat, when a strip-shaped electrode connected to the heat source 40 is disposed on the outer surface 62b of the contact portion 62, bending of the electrode can be suppressed. As shown in Figures 5 and 6B, the inner surface 62a of the contact portion 62 is flat. Furthermore, as shown in Figures 5 and 6B, the thickness of the contact portion 62 is uniform.

[0044] 4 and 5, the chamber 50 preferably has a cylindrical non-retaining portion 54 between the chamber opening 52 and the side wall portion 60. When the flavor-generating article 100 is positioned at a desired position in the chamber 50, a gap may be formed between the non-retaining portion 54 and the flavor-generating article 100. Also, as shown in FIGS. 4 and 5, the chamber 50 preferably has a chamber guide portion 58 having a tapered surface 58a connecting the inner surface of the non-retaining portion 54 and the inner surface 62a of the contact portion 62.

[0045] 4, 5, and 6B, the chamber 50 has two contact portions 62 arranged in the circumferential direction of the chamber 50, and the two contact portions 62 face each other so as to be parallel to each other. It is preferable that at least a part of the distance between the inner surfaces 62a of the two contact portions 62 is smaller than the width of the portion of the flavor-generating article 100 inserted into the chamber 50 that is disposed between the contact portions 62.

[0046] 6B , an inner surface 66a of the separation portion 66 may have an overall arc-shaped cross section in a plane perpendicular to the longitudinal direction (Z-axis direction) of the chamber 50. In addition, the separation portion 66 is disposed so as to be adjacent to the contact portion 62 in the circumferential direction.

[0047] 5 and 6A, a step 560 is formed in the bottom 56 of the chamber 50. The step 560 is configured to expose at least a portion of the end surface of the flavor-generating article 100. The bottom 56 can also support a portion of the flavor-generating article 100 so that the exposed end surface of the flavor-generating article 100 communicates with a void 67 (see FIG. 7), which will be described later. The shape of the step 560 is not limited to the shape shown in the drawings, as long as it is possible to introduce air into the flavor-generating article 100.

[0048] 7 is a cross-sectional view taken at the same position as FIG. 6B with the flavor-generating article 100 positioned at a desired position within the chamber 50. As shown in FIG. 7 , when the flavor-generating article 100 is positioned at a desired position within the chamber 50, the flavor-generating article 100 can be pressed into contact with the contact portion 62 of the chamber 50. Meanwhile, a gap 67 is formed between the flavor-generating article 100 and the separation portion 66. The gap 67 can communicate with the chamber opening 52 and an end face of the flavor-generating article 100 positioned within the chamber 50. This allows air flowing in from the chamber opening 52 to pass through the gap 67 and enter the interior of the flavor-generating article 100. In other words, an air flow path (gap 67) is formed between the flavor-generating article 100 and the separation portion 66.

[0049] Fig. 8 is an exploded perspective view of the flavor generating article 100. Fig. 9 is a schematic side cross-sectional view of the flavor generating article 100. As shown in Figs. 8 and 9 , the flavor generating article 100 includes a flavor source 221 that generates a flavor, and a tip plug 112 (corresponding to an example of an upstream portion) that is arranged 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 portion 220, a hollow tube portion 132, a hollow filter 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.

[0050] The airflow resistance in the longitudinal direction of each flavor-generating article 100, in other words, the airflow resistance over the entire length, is not particularly limited, but from the viewpoint of ease of smoking, it is preferable that the airflow resistance be 40 mmH ２ O or more 400mmH 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-combustion 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-combustion heat-not-burn tobacco doubles. From the same viewpoint as above, when the ventilation hole V is opened in the flavor-generating article 100, the airflow resistance is 30 mmH. ２ O or more 170mmH ２ It is preferably 0 or less.

[0051] The rod-shaped flavor generating article 100 preferably has a columnar shape that satisfies the requirement that the aspect ratio defined as follows be 1 or greater. Aspect ratio = h / w, where w is the width of the bottom surface of the columnar body (in this specification, 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.

[0052] 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.

[0053] 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.

[0054] The ratio of the length of the hollow tube portion 132 and the filter segment (the total length of the hollow filter 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 to 1.40:0.60 to 1.40, preferably 0.80 to 1.20:0.80 to 1.20, more preferably 0.85 to 1.15:0.85 to 1.15, even more preferably 0.90 to 1.10:0.90 to 1.10, and particularly preferably 0.95 to 1.05:0.95 to 1.05. By setting the length ratio of the hollow tube portion 132 and the filter segments (hollow filter 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 and 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 promoted to be atomized, resulting in a good flavor, but if it is too long, substances passing through will adhere to the inner wall.

[0055] The flavor generating unit 220 is disposed adjacent to and downstream of the tip plug 112. The flavor generating unit 220 includes a flavor source 221 and a cigarette paper 222 around which the flavor source 221 is wrapped. The flavor generating unit 220 may be configured in any known manner, but typically includes the flavor source 221 wrapped in the 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 unit 220. The flavor source 221 may include 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 leaf." The flavor generating unit 220 may also include a fitting portion for engaging with a heat source 40 for heating the tobacco product.

[0056] 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.

[0057] 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 10 mm or 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.

[0058] 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.

[0059] 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.

[0060] 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.

[0061] Various types of tobacco can be used for the tobacco leaves used to prepare the shredded tobacco and homogenized sheets. 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 homogenized sheets, i.e., grinding tobacco leaves and processing them into homogenized sheets. The first method is to produce a paper-making sheet using a papermaking process. The second method involves mixing a suitable solvent, such as water, with ground tobacco leaves to homogenize them, then casting a thin layer of the homogenized mixture on a metal plate or metal belt and drying it to produce a cast sheet. The third method involves mixing a suitable solvent, such as water, with ground tobacco leaves to homogenize them, and extruding the mixture into a sheet to produce a rolled sheet. The types of the above-mentioned uniforming sheets are disclosed in detail in "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009."

[0062] 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 manufacturing. 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.

[0063] The first tobacco filler may contain an aerosol base for generating an aerosol. The type of aerosol base is not particularly limited, and extracts from various natural products and / or their constituent components can be selected depending on the intended use. Examples of aerosol bases include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0064] The content of the aerosol base material 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.

[0065] The first tobacco filler may contain a flavoring. The type of the flavoring is not particularly limited, and examples of flavorings that can be used to impart a good flavor 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-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.

[0066] 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.

[0067] The packing density of the first 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.

[0068] 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.

[0069] 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 located 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.

[0070] 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 production method, the plurality of tobacco sheets extend in the longitudinal direction and are arranged concentrically around the longitudinal axis. Furthermore, a fitting portion extending in the longitudinal direction may be formed between the longitudinal axis and the innermost tobacco sheet.

[0071] In this manufacturing method, the laminate is preferably prepared so that a non-contact portion is 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 each other ensures flavor flow paths and enhances 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 each other, methods 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 surfaces so that they can be peeled off after rolling. 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, a fitting portion can be formed by placing a cylindrical dummy such as a mandrel on the top of the laminate to form a second tobacco filler and then removing the dummy.

[0072] 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.

[0073] The tobacco sheet may contain an aerosol base that generates an aerosol when heated. The aerosol base may be an aerosol source such as glycerin, propylene glycol, or a polyol such as 1,3-butanediol. The amount of the aerosol base 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.

[0074] 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 solution of the 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.

[0075] 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.

[0076] 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 (carboxymethylcellulose), and CMC-Na (sodium salt of carboxymethylcellulose). 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 further 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.

[0077] 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.

[0078] 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.

[0079] 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.

[0080] 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.

[0081] 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 mainstream smoke during smoking.

[0082] 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.

[0083] 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.

[0084] 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 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.

[0085] 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.

[0086] 8 and 9 , 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 which is unlikely to contribute to the generation of vapor or aerosol. Therefore, the amount of the flavor source 221 can 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.

[0087] 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.

[0088] Using the above pulp, cigarette paper can be produced by adjusting and uniforming the texture during the papermaking process using a Fourdrinier paper machine, a cylinder paper machine, or a combined cylinder / short-cylinder paper machine. If necessary, a wet strength agent can be added to impart water resistance to the cigarette paper, 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.

[0089] 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, 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.

[0090] 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.

[0091] 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, based on 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.

[0092] Various auxiliary agents other than the base paper and fillers may be added to the cigarette paper. For example, a water resistance improver can 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. Furthermore, the sizing agent may 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 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).

[0093] 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).

[0094] 8 and 9 , 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. This prevents the flavor source 221 from falling out of the flavor-generating article 100. Specifically, the tip plug 112 includes a first filler material 211 and a first inner plug wrap 212 that wraps around the first filler material 211. The tip plug 112 may further include an aerosol source supported by the first filler material 211.

[0095] 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 to provide functions other than strength and structural rigidity.

[0096] 8 , the flavor-generating article 100 preferably has a downstream section 130 arranged downstream of the flavor source 221. In this case, the downstream section 130 can cool and filter the vapor or aerosol generated in the flavor source 221. Specifically, the downstream section 130 preferably includes a filter plug 250. This allows the filter plug 250 to cool and filter the vapor or aerosol generated in the flavor source.

[0097] The filter plug 250 is located at the end of the flavor-generating article 100 on the mouthpiece side. The filter plug 250 includes a second filler material 251 and a second inner plug wrap 252 around which the second filler material 251 is wound. The filter material used in the second filler material 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 material used in the second filler material 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.

[0098] 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.

[0099] 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.

[0100] The longitudinal length of the filter plug 250 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 filler 251 can be adjusted as needed so that the shape and dimensions of the filter plug 250 fall within the above ranges.

[0101] The filter medium constituting the second filler 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.

[0102] 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 filler 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 as this method. In manufacturing the filter plug 250, the airflow resistance and the additives to be added to the second filler 251 (such as known adsorbents, flavors (e.g., menthol), granular activated carbon, and flavor-retaining materials) can be appropriately designed.

[0103] The second filler 251 constituting the filter plug 250 is not particularly limited, and known forms may be employed. For example, cellulose acetate tow processed into a cylindrical shape can be used as the second filler 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 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.

[0104] The density of the second filler 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:

[0105] To improve strength and structural rigidity, the filter plug 250 may include a second inner plug wrap 252 (wrap) around which a second filler 251 (described later) 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 outer plug wrap 260 is preferably wound around the second inner plug wrap 252 and the third inner plug wrap 242.

[0106] 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.

[0107] 8 and 9, the hollow filter 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.

[0108] The second filler material 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, which is then transmitted to tobacco smoke while the tobacco product is being used, and to the surrounding environment after use.

[0109] 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.

[0110] In this embodiment, a flavoring may be added to the second filler material 251. By adding a flavoring to the second filler 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 ventilation holes provided in the hollow tube portion 132, which will be described later. The method of adding a flavoring to the second filler material 251 is not particularly limited, and it only needs to be added so that the flavoring is substantially uniformly dispersed in the second filler material 251 to which the flavoring is to be added. The amount of flavoring added to the second filler material 251 may be 10 to 100 volume % of the second filler material 251. The flavoring may be added to the second filler material 251 in advance before the filter segment is constructed, or after the filter cigarette is constructed.

[0111] 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.

[0112] The filter plug 250 of this embodiment includes a second filler 251, and activated carbon may be added to at least a portion of the second filler 251. The amount of activated carbon added is 15.0 m2 per flavor-generating article 100, calculated as the specific surface area of ​​activated carbon × weight of activated carbon / cross-sectional area of ​​the second filler 251 in the direction perpendicular to the air flow 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 filler 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 the second filler 251 of one flavor-generating article 100, the weight of the added activated carbon, and the cross-sectional area of ​​the second filler 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 (cross-sections perpendicular to the airflow direction) of the filter medium.

[0113] In this embodiment, by having 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:

[0114] The surface area of ​​the activated carbon per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of ​​the activated carbon, the amount of activated carbon added, and the cross-sectional area perpendicular to the airflow direction of the second filler 251. The calculation of the surface area of ​​the activated carbon per unit cross-sectional area is based on the filter medium to which activated carbon is added. If the filter plug 250 is composed of multiple filter mediums, the cross-sectional area and length of only the filter medium to which activated carbon is added are used as the basis.

[0115] 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, examples of activated carbon that can be used in this embodiment include activated carbon with a BET specific surface area of ​​1100 m or more. ２ / g or more 1600m ２ / g or less, and preferably 1200m ２ / g or more 1500m ２ / g or less, and more preferably 1250m ２ / g or more 1380m ２The BET specific surface area can be determined by a nitrogen gas adsorption method (BET multipoint method).

[0116] 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.

[0117] In this embodiment, the amount of activated carbon added to the second filler 251 per unit length in the air passage direction 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.

[0118] 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

[0119] In this embodiment, the method of adding activated carbon to the second filler 251 is not particularly limited, and the activated carbon may be added so as to be dispersed substantially uniformly in the second filler 251 to which the activated carbon is added.

[0120] The filter plug 250 may be, for example, a commercially available product. The form of the filter plug 250 is not particularly limited, and may be a filter including a single filter segment, a multi-segment filter including multiple filter segments, such as a dual filter or triple filter, or the like. When the filter plug 250 is composed of a single filter segment, the second filler 251 to which activated carbon is added directly constitutes the filter plug 250. On the other hand, when the filter plug 250 is composed of multiple filter segments, the second filler 251, which is composed of a filter medium to which activated carbon is added, is preferably positioned upstream of the filter medium constituting the mouth end. When the flavor-generating article 100 contains activated carbon, it is preferable that a solid filter be positioned downstream of the activated carbon. On the other hand, activated carbon may be added to the filter medium constituting the mouth end. When the filter segment is a multi-segment filter, the length of the filter segment used as a reference for the amount of activated carbon to be 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 terms of weight relative to the entire filter segment.

[0121] The downstream section 130 may further include a hollow tube section 132 and a hollow filter 240. The hollow filter 240 is disposed adjacent to and downstream of the hollow tube section 132. The hollow filter 240 includes a filter medium 241 and a third inner plug wrap 242 around which the filter medium 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 240 may also be omitted.

[0122] The hollow filter 240 may include a filter medium 241 having one or more hollow portions and a third inner plug wrap 242 covering the filter medium 241. The hollow filter 240 functions to increase the strength of the downstream section 130. The filter medium 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 filter medium 241 has a high fiber packing density, during inhalation, air and aerosols flow only through the hollow portions, with almost no flow within the filter medium 241. Because the filter medium 241 inside the hollow filter 240 is a fiber-packed layer, the feel from the outside during use is less likely to cause discomfort to the user.

[0123] The hollow filter 240 may include a third inner plug wrap 242 (wrap) around which the filter medium 241 is wrapped to improve strength and structural rigidity. The third inner plug wrap 242 may include one or more rows of adhesive seams. 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 240 is composed of two or more segments, the third inner plug wrap 242 is preferably wound around these two or more segments.

[0124] 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.

[0125] The hollow tube portion 132 is sandwiched adjacent to the flavor generating portion 220 and the hollow filter 240 or the filter plug 250 (if the hollow filter 240 is not present), and is typically a rod-shaped member having a cavity in a circumferential cross section of a cylinder or the like that is hollow (hollow). The longitudinal length of the hollow tube portion 132 can be appropriately changed according to the size of the product, but is typically 15 mm or more, preferably 20 mm or more, and typically 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. By setting the longitudinal length of the hollow tube portion 132 at or above the lower limit, a sufficient cooling effect can be ensured to obtain a good flavor, while by setting it at or below the upper limit, loss due to adhesion of the generated steam and aerosol to the inner wall of the hollow tube portion 132 can be suppressed.

[0126] 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.

[0127] 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.

[0128] As shown in Figures 8 and 9, the hollow tube portion 132 may be provided with circumferential and concentric air vents V (also referred to in the art as ventilation). The presence of the air vents V 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 portion 220. The air vents V may be provided in an area 4 mm or more toward the hollow tube portion 132 from the boundary between the hollow tube portion 132 and the hollow filter 240 or the filter plug 250 (if the hollow filter 240 is not present). In this case, the air vents V 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 base material is used in the flavor generating section 220, the vapor containing the aerosol base material 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.

[0129] Furthermore, when the concentrically arranged ventilation holes V are considered to be one hole group, the hole group may be one or two 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 group 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 240 or the filter plug 250 (when the hollow filter 240 is not present).

[0130] Furthermore, when hollow tube portion 132 is wrapped with tipping paper 270, it is preferable that the tipping paper 270 has an opening formed directly above the ventilation hole V formed in hollow tube portion 132. When producing such a flavor-generating article 100, tipping paper 270 having an opening that overlaps with ventilation hole V 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 ventilation hole V, and then drill a hole that passes through hollow tube portion 132 and tipping paper 270 simultaneously.

[0131] From the viewpoint of improving the delivery of components generated by heating, the region where the ventilation holes V are present 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 240 or filter plug 250 (when the hollow filter 240 is not present), toward the hollow tube portion 132. Furthermore, from the viewpoint of ensuring cooling function, the region where the ventilation holes V are present 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.

[0132] From the viewpoint of improving the delivery of components generated by heating, the region where the air vent V is present 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 second end 102 on the mouthpiece side of flavor generating article 100 toward hollow tube portion 132. Furthermore, from the viewpoint of ensuring a cooling function, the region where the air vent V is present 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 second end 102 of flavor generating article 100 toward hollow tube portion 132.

[0133] Furthermore, when the axial length of the hollow tube portion 132 is 20 mm or more, the region where the air vent V is present 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 air vent V is present 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.

[0134] The ventilation holes V can be provided so that the air inflow rate through the ventilation holes V when inhaling at 17.5 ml / sec in an automatic smoking machine (the volumetric rate of air inflowing through the ventilation holes V 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. Such an air inflow rate can be achieved, for example, by selecting the number of ventilation holes V per opening group from the range of 5 to 50 and selecting the diameter of the ventilation holes V from the range of 0.1 to 0.5 mm. The above air inflow rate can be measured using a roll measuring device (e.g., SODIMAX d74 / SODIM manufactured by S.A.S.) according to a method conforming to ISO 9512.

[0135] 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, and 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.

[0136] 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 mm to 80 mm, preferably 33 mm to 50 mm, and more preferably 35 mm to 40 mm. 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 ) One Coresta unit (1 Coresta unit, 1 C.U.) is expressed as cm under 1 kPa. ３ / (min cm ２ )

[0137] 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 contains 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.

[0138] 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.

[0139] 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.

[0140] 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 composed 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, and 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 pulps 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 may 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 .

[0141] 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 ) One Coresta unit (1 Coresta unit, 1 C.U.) is expressed as cm under 1 kPa. ３ / (min cm ２ )

[0142] 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 particularly preferable that the tipping paper 270 contains calcium carbonate, from the viewpoints of improving whiteness and opacity and increasing the heating rate. These fillers may be used alone or in combination of two or more.

[0143] 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.

[0144] 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.

[0145] 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 second end 102 (the end of the filter plug 250) and the vent hole V.

[0146] Next, the connection manner of each element constituting the flavor generating article 100 will be described. In FIG. 8 , 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. 9 . In the flavor generating article 100 shown in FIG. 8 , 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. 8 , 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 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. 8 , 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, it is preferable that an opening be formed in the outer plug wrap 280 directly above the ventilation hole V formed in the hollow tube portion 132. As a result, it is preferable that the ventilation hole V be formed so as to penetrate the tipping paper 270, the outer plug wrap 280, and the hollow tube portion 132. 8 and 9 are merely examples, and the type, position, number, and connection manner of the filters in the flavor generating article 100 are not particularly limited.

[0147] As shown in Fig. 1 , when the flavor generating article 100 is properly inserted into the chamber 50 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. 8 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. 8 may be exposed to the outside of the flavor inhaler 200. In this case, the vent V 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 210 through which the flavor generating article 100 is inserted). It is preferable that the vent V 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 vent V.

[0148] The following describes the airflow resistance, hardness, and the like of each segment of the flavor generating article 100. As shown in Fig. 9, the flavor generating article 100 includes a first segment 11, a flavor generating segment 12, a cooling segment 13, and a second segment 14. The flavor generating article 100 includes 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 is formed with the first end 101 and the second end 102 at both ends along the longitudinal direction. Unless otherwise specified, the terms "radial direction" and "circumferential direction" below refer to the radial direction and the circumferential direction of a rotating coordinate system centered on the central axis AX or a central axis AX1 (described later).

[0149] The first segment 11, the flavor-generating segment 12, the cooling segment 13, and the second segment 14 are arranged in this order from the first end 101 to the second end 102. The first segment 11 has a tip plug 112. The flavor-generating segment 12 has a flavor-generating section 220. The cooling segment 13 has a hollow tube section 132. The second segment 14 includes a filter plug 250 arranged on the second end 102 side and a hollow filter 240 arranged on the first end 101 side. Note that the position of the filter plug 250 is not limited to the position shown in FIG. 9 ; for example, the positions of the filter plug 250 and the hollow filter 240 may be interchanged. Furthermore, in the flavor-generating article 100 shown in FIG. 9 , the hollow filter 240 may be omitted, or the second segment 14 may include three or more filters.

[0150] When using the flavor-generating article 100 to inhale flavor, the first end 101 is inserted into the chamber 50, and the flavor-generating article 100 is positioned at a desired position in the chamber 50. In the illustrated example, the desired position is, for example, a position in the longitudinal direction where a heater constituting the heating source 40 overlaps with the flavor-generating segment 12. Thereafter, the flavor-generating segment 12 is heated, and the user inhales from the second end 102.

[0151] The positional relationship between the flavor generating article 100 and the flavor inhaler 200 to which the flavor generating article 100 is applied will be described. Fig. 10 is an enlarged cross-sectional view showing the atomizing unit 30 and the control unit 80 when the flavor generating article 100 is accommodated at a desired position in the flavor inhaler 200. Note that Fig. 10 shows the flavor generating article 100 in a simplified form. When the flavor generating article 100 is accommodated at a desired position in the flavor inhaler 200, the flavor source 221 has, in the longitudinal direction of the flavor generating article 100, a first portion 122 that overlaps with the heat source 40 of the flavor inhaler 200 and a second portion 123 that does not overlap with the heat source 40 of the flavor inhaler 200. The first portion 122 is directly heated by the heat source 40 to generate vapor or aerosol, and the second portion 123 is heated by heat transfer from the heat source 40 to generate vapor or aerosol. Specifically, the second portion 123 is heated by heat transfer from the first portion 122 that was heated earlier, and by heat transfer from components such as the chamber 50 of the flavor inhaler 200 that are heated by the heating source 40.

[0152] Therefore, by setting the longitudinal length of the first portion 122 to be 40% to 60% of the longitudinal length of the flavor source 221 and to be 10 mm or less, vapor or aerosol can also be generated from the second portion 123, so that the desired amount of vapor can be ensured even when the length of the heating source 40 is shorter than the length of the flavor source 221. Furthermore, since the second portion 123 is heated later than the first portion 122 and vapor or aerosol is generated even during the latter part of the puffing action, stable delivery can be maintained during use of the flavor inhaler 200.

[0153] 10 , the longitudinal length of the heat source 40 overlapping with the first portion 122 is the same as the longitudinal length of the first portion 122, is 40% to 60% of the longitudinal length of the flavor source 221, and is 10 mm or less. By making the heat source 40 shorter than the overall length of the flavor source 221, the power consumption of the flavor inhaler 200 can be reduced.

[0154] 10 , the first portion 122 includes the downstream end of the flavor source 221. That is, the flavor source 221 is composed of the first portion 122 arranged on the upstream side and the second portion 123 arranged on the downstream side, and the second portion 123 does not exist downstream of the first portion 122. Therefore, it is possible to prevent the vapor or aerosol generated in the flavor source 221 from condensing in the second portion 123, which is not directly heated by the heating source 40.

[0155] The first segment 11 is a segment located on the first end 101 side of the flavor-generating segment 12. The first segment 11 preferably extends from the first end 101 to the end of the flavor-generating segment 12 on the first end 101 side. The first segment 11 includes a tip plug 112 including a first filler 211 and a first inner plug wrap 212. The first segment 11 preferably does not have a hole or slit for inserting a heater such as a pin-type heater. This reduces the risk of steam leaking from the first segment 11 when using the flavor-generating article 100 with an externally heated flavor inhaler 200. Furthermore, if a hole or slit is provided in the center of the end face of the first segment 11, the introduction of air near the center of the first segment 11, which is not directly heated, may reduce the delivery of flavor components, especially in the initial heating stage. However, this reduces this risk.

[0156] Hereinafter, when a segment is "solid," this includes the case where the space connecting the first end 101 and the second end 102 of the segment is filled with a filler material that allows air to pass through. Therefore, the filler material may be made of a fibrous or porous material. Furthermore, when a segment is "filled," this means that the filler material is arranged in the segment to the extent that it generates airflow resistance.

[0157] The tip plug 112 constituting the first segment 11 is preferably solid. In the first segment 11, a space connecting the first end 101 and the second end 102 of the first segment 11 is filled with a first filler material 211. This reduces the risk of vapor leakage from the first segment 11 and the risk of a decrease in the delivery of flavor components, as described above.

[0158] 11 is a cross-sectional view taken along line b-b in FIG. 9 , showing a transverse cross-section of the first segment 11 perpendicular to the longitudinal axis. In the first segment 11, the inside of the cylindrical first inner plug wrap 212 forms an internal space SP1 that connects the first end 101 and the second end 102 of the first segment 11. A first filler material 211 is filled in the internal space SP1. By filling the first segment 11 with the first filler material 211, the first segment 11 closes the internal space SP1 and prevents the flavor source 221 and other components arranged in the flavor generating segment 12 from falling out of the first end 101.

[0159] Hereinafter, the airflow resistance per segment of the first segment 11 will be referred to as the "first airflow resistance," and the airflow resistance per segment of the second segment 14 will be referred to as the "second airflow resistance." The first airflow resistance may be lower than the second airflow resistance. Here, the airflow resistance is measured in accordance with the ISO standard method (ISO 6565:2015) using, for example, a filter airflow resistance measuring device manufactured by Cerulean. The airflow resistance refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc / min) from one end face (first end face) to the other end face (second end face) without air permeation through the side of the object.

[0160] If the first airflow resistance is high, the second segment 14 including the filter plug 250 and the flavor generating segment 12 including cut tobacco or the like may also have relatively high airflow resistances, which may result in the overall airflow resistance of the flavor generating article 100 becoming too high, making it difficult for the user to inhale. In this case, if an attempt is made to lower the overall airflow resistance of the flavor generating article 100 by lowering the second airflow resistance of the second segment 14, it may become difficult to adjust the filtering capacity of the filter disposed in the second segment 14. In this embodiment, when the first airflow resistance is lower than the second airflow resistance, the occurrence of these problems can be suppressed.

[0161] The first air resistance is 50 mmH ２ Preferably 0 or less, 40 mmH ２ 0 or less is more preferable, and 30 mmH ２ 0 or less is more preferable, and 20 mmH ２ A value of 0 or less is even more preferable. If the first airflow resistance is small, it becomes easier for the user to inhale. If the first airflow resistance is too small, there is an increased risk that steam will leak from the first segment 11, or that air will be introduced into parts of the first segment 11 that are not directly heated, reducing the delivery of flavor components at the initial stage of heating, etc. From this perspective, the first airflow resistance is set to 0 mmH ２ Larger than O, 10mmH ２ In view of the above, the first airflow resistance is preferably 0 mmH ２ Larger than O, 50mmH ２ It is preferably 0 or less.

[0162] The ratio of the first airflow resistance to the airflow resistance of the entire length of the flavor generating article 100 is preferably 30% or less, and more preferably 25% or less. A low ratio makes it easier to adjust the amount of flavor source 221 and the filtering capacity of the filter plug 250 or the like disposed in the second segment 14. Hereinafter, the term "total length" refers to the length along the longitudinal direction of the flavor generating article 100.

[0163] The first filler 211 of the first segment 11 preferably contains at least one of cellulose acetate, paper, and nonwoven fabric. This allows the first segment 11 to be easily manufactured while adjusting the first airflow resistance. From the same perspective and from the perspective of environmental protection, it is more preferable that the first filler 211 contains paper. Glassine paper is preferred as the paper contained in the first filler 211 because it can be neatly folded during crimping or other processes, is thin, and can be formed with reduced airflow resistance. Here, crimping is a process in which a sheet is passed between multiple rollers to form folds and irregularities in the sheet, which can change the hardness and airflow resistance of the sheet.

[0164] FIG. 12 is an enlarged cross-sectional view of the portion indicated by the arc R1 in FIG. 11 . In the illustrated example, the first segment 11 is filled with a sheet-like first filler material 211. The sheet-like first filler material 211 is arranged to extend in the longitudinal direction of the flavor-generating article 100 and is arranged radially with respect to the central axis AX. This configuration allows the first segment 11 to be easily manufactured while reducing the airflow resistance in the longitudinal direction. The sheet-like first filler material 211 may be arranged radially so as to be folded and extend back and forth in the radial direction. In this manner, the first filler material 211 may be formed from a sheet shaped like a corrugated plate and folded in the direction of the waves. This sheet is preferably paper. The first filler material 211 is formed by folding such a corrugated sheet in the direction of the waves to form a cylindrical shape as a whole. In this case, a plurality of air flow passages extending in the longitudinal direction of the first filler material 211 may be formed in the first filler material 211 from the upstream end to the downstream end. Alternatively, the sheet-like first filler material 211 may be folded with multiple creases extending in the longitudinal direction formed at random positions and placed in the first segment 11. The sheet-like first filler material 211 can be folded or rolled in any manner and placed in the first segment 11. The method for filling the first segment 11 with the first filler material 211 is not particularly limited, and for example, a nonwoven fabric or the like cut to a desired size may be stuffed inside the first inner plug wrap 212.

[0165] The paper used as a paper filter for a smoking article can be used as the first filler material 211. The paper used as the first filler material 211 has a thickness of, for example, 20 μm or more and 1500 μm or less, and a basis weight of, for example, 20 g / m ２ 50g / m or more ２ The paper as the first filler material 211 preferably has a rectangular shape, in which case one side has a length approximately equal to the length of the tip plug 112, and the other side can have a length of 100 mm or more and 300 mm or less. Although the thickness, basis weight, and size of the paper used as the first filler material 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.). When the first filler material 211 is made of a material other than paper and has a sheet shape, such first filler material 211 can have the same thickness and size as paper. The first filler material 211 does not have to include tobacco materials such as tobacco shreds or sheet tobacco.

[0166] FIG. 13 is a schematic diagram showing a method for measuring the hardness index, which is an index showing the hardness of each segment and the flavor-generating article 100. In this embodiment, the following diameter ratio is used as the hardness index. In this measurement, a load equivalent to a weight of 300 g is applied to the measurement object S1 perpendicularly in the direction (longitudinal direction) from the first end 101 side to the second end 102 side. The pressure application time is 10 seconds. In FIG. 13 , arrow A10 schematically shows the point where a load is applied to the measurement object S1 placed on a horizontal surface, perpendicularly to the central axis AX extending in the longitudinal direction. This measurement is performed using a Sodim-H hardness module from Körber Technologies GmbH or the like. The arithmetic mean diameter of the entire circumference of the measurement object S1 about the central axis AX before the load is applied is defined as the average diameter D1. The smallest diameter after the load is applied is defined as the minimum diameter D2. The diameter ratio is defined as the ratio of the minimum diameter D2 to the average diameter D1. The higher the diameter ratio, the smaller the deformation under load and the harder the measurement object S1 is. The hardness of each of the first segment 11, the flavor-generating segment 12, the cooling segment 13, and the second segment 14 may be measured while they are contained in the flavor-generating article 100, or may be measured separately.

[0167] Hereinafter, the diameter ratio of the first segment 11 will be referred to as the "first diameter ratio." The first diameter ratio is preferably 70% or more, and more preferably 80% or more. If the first diameter ratio is too low, the first segment 11 will be too soft, making it difficult for the user to grip, and handling during production will be difficult, reducing the productivity of the flavor-generating article 100. The first diameter ratio is preferably 90% or less, and more preferably 85% or less. If the first diameter ratio is too high, a hard first segment 11 will be produced, making processing during production difficult and reducing the productivity of the flavor-generating article 100. In view of the above, the first diameter ratio is preferably 70% or more and 90% or less.

[0168] The diameter ratio of the second segment 14 is referred to as the second diameter ratio. The ratio of the second diameter ratio to the first diameter ratio is preferably 1 or greater and 1.2 or less. This makes it possible to make the second end 102 side, which forms the mouthpiece, relatively hard to facilitate inhalation by the user, while also appropriately adjusting the ease of gripping or productivity of the flavor-generating article 100. As can be seen from the above definition, the upper limit of the diameter ratio is 100%.

[0169] The ratio of the diameter ratio of the flavor-generating segment 12 to the first diameter ratio can be 0.8 or more and 1.4 or less, thereby preventing the difference in hardness between the first segment 11 and the flavor-generating segment 12 from being too large, and further suppressing a decrease in productivity of the flavor-generating article 100.

[0170] The total length of the first segment 11 is preferably 10 mm or less, and more preferably 8 mm or less. If the first segment 11 is short, the flavor generating article 100 can be configured compactly. If the first segment 11 is too short, it becomes difficult to manufacture the first segment 11 or to connect it to other segments, so the total length of the first segment 11 is preferably 5 mm or more. In view of the above, the total length of the first segment 11 is preferably 5 mm or more and 10 mm or less. The tip plug 112 constituting the first segment 11 can be manufactured to a predetermined length and then cut to any desired length.

[0171] As shown in FIG. 9 , the flavor generating segment 12 includes a flavor source 221 and a tubular cigarette paper 222 that covers the flavor source 221. The flavor source 221 is preferably filled with a third filler material 300 in a space that connects the first end 101 and the second end 102 of the flavor generating segment 12. This allows a larger amount of flavor source 221 to be placed in the flavor generating segment 12. For example, the first tobacco filler, such as tobacco shreds, or the second tobacco filler, such as a tobacco sheet, may be filled into the flavor generating segment 12 as the third filler material 300. When the third filler material 300 is in sheet form, the third filler material 300 may be folded or concentrically arranged around the central axis AX. The filling method is not particularly limited as long as the flavor generating segment 12 can be formed with the desired airflow resistance. The flavor generating segment 12 is preferably solid.

[0172] The airflow resistance per segment of the flavor generating segment 12 is 10 mmH ２ 0 or more is preferable, 15 mmH ２ 0 or more is more preferable. When the airflow resistance is high, more flavor sources 221 can be arranged in the flavor generating segment 120. If the airflow resistance is too high, it becomes difficult for the user to inhale. Therefore, the airflow resistance is set to 50 mmH or less. ２ It is preferable that the pressure is 40 mmH or less. ２ It is more preferable that the pressure is 0 or less, and 30 mmH ２ In view of the above, the airflow resistance is preferably 10 mmH or less. ２ O or more 50mmH ２ It is preferably 0 or less.

[0173] The diameter ratio of the flavor-generating segment 12 is preferably 70% or more and 95% or less from the viewpoint of ease of gripping the flavor-generating article 100 and productivity during production.

[0174] The cooling segment 13 is disposed downstream of the flavor source 221 and is configured with the above-mentioned hollow tube portion 132. The cooling segment 13 has a vent hole V for promoting the inflow of air from outside the flavor-generating article 100.

[0175] The second segment 14 is a segment disposed on the second end 102 side of the flavor generating segment 12. The second segment 14 includes a filter plug 250 and a hollow filter 240 aligned in the longitudinal direction, and an outer plug wrap 260 that covers the filter plug 250 and the hollow filter 240. The second segment 14 is not particularly limited as long as it functions as a filter, such as adjusting the flow of air during flavor inhalation or adjusting the amount of flavor or other impurities.

[0176] By providing the hollow filter 240 to the second segment 14, the hardness of the second segment 14 that can function as a mouthpiece can be improved, and bending and flexing can be suppressed.

[0177] The second airflow resistance, which is the airflow resistance per segment of the second segment 14, is 10 mmH ２ 0 or more is preferable, 15 mmH ２ If the second airflow resistance is too low, the second segment 14 becomes soft, making it difficult to wind it during manufacturing and to connect it to other segments using tipping paper 270. The second airflow resistance is preferably 50 mmH or more. ２ It is preferable that the pressure is 40 mmH or less. ２ It is more preferable that the pressure is 0 or less, and 30 mmH ２ It is more preferable that the second airflow resistance is 10 mmH or less. If the second airflow resistance is too high, it becomes difficult for the user to inhale. In view of the above, the second airflow resistance is set to 10 mmH or less. ２ O or more 50mmH ２ It is preferably 0 or less.

[0178] The second diameter ratio, which is the diameter ratio of the second segment 140, is preferably 85% or more and 95% or less from the viewpoint of ease of inhalation for the user and productivity during manufacturing.

[0179] Flavor-generating article 100 of this embodiment can be manufactured with its airflow resistance adjusted by adjusting the amount, material, or shape of the filler filled in segments such as first segment 11 and second segment 14. Flavor-generating article 100 can also be manufactured with its hardness adjusted by adjusting the amount, material, or shape of the filler filled in each segment, or by adjusting the thickness or material of wrappers such as first inner plug wrap 212 and outer plug wrap 260 that are disposed to cover each segment.

[0180] FIG. 14 is an enlarged cross-sectional view of a flavor inhaler 200 according to another embodiment. FIG. 14 is a side cross-sectional view of the chamber 50 and the insertion guide member 34, taken parallel to the insertion direction of the flavor-generating article 100. In the flavor inhaler 200, the end on the side where the opening 210 through which the flavor-generating article 100 is inserted is defined as the suction end 201. The cylindrical insertion guide member 34 is located on the opening 210 side of the chamber 50, in other words, on the suction end 201 side, and the interior of the insertion guide member 34 communicates with the interior of the chamber 50. The flavor inhaler 200 may include a cylindrical gasket 36 disposed radially outward relative to the central axis AX1 of the insertion guide member 34, at the end of the chamber 50 on the chamber opening 52 side. The gasket 36 has a rib 37 on its inner circumferential surface on the chamber 50 side, and a protruding portion 53 protruding radially outward from the tip of the chamber 50 on the chamber opening 52 side is supported by the rib 37. The protruding portion 53 is further pressed by the end face of the insertion guide member 34 from the side opposite the rib 37 in the insertion direction.

[0181] The flavor inhaler 200 may have a sealing member 38 such as an O-ring located between the gasket 36 and the insertion guide member 34. This can prevent undesirable components, such as sidestream smoke, generated by heating by the heating source 40 from adversely affecting the internal equipment of the flavor inhaler 200. The sealing member 38 is preferably located in contact with the inner circumferential surface of the gasket 36 and the outer circumferential surface of the insertion guide member 34. The manner of connection between the insertion guide member 34 and the chamber 50 is not particularly limited, and they may be sealed with an adhesive without using an O-ring.

[0182] 15 and 16 are a side cross-sectional view and a bottom view, respectively, illustrating an example of an insertion guide member 34. The insertion guide member 34 has a protrusion 334. In the illustrated example, the protrusion 334 has a pair of first protrusions 334A and a pair of second protrusions 334B. FIG. 15 is a cross-sectional view of the insertion guide member 34 cut along the central axis AX1, showing the arrangement of the first protrusions 334A and the second protrusions 334B in the insertion direction of the flavor-generating article 100. FIG. 16 is a bottom view of the insertion guide member 34, showing the arrangement of the first protrusions 334A and the second protrusions 334B in the circumferential direction of the flavor-generating article 100. As in the illustrated example, the chamber 50 and the insertion guide member 34 are preferably arranged coaxially. Separately arranging the first protrusions 334A and the second protrusions 334B reduces the area of ​​contact between the flavor-generating article 100 and the insertion guide member 34. This makes it possible to prevent the flavor-generating article 100 from breaking or bending when the flavor-generating article 100 is pulled out after the flavor has been inhaled.

[0183] As shown in FIGS. 15 and 16 , the shape of the first convex portion 334A and the shape of the second convex portion 334B may be different. As shown in FIG. 15 , the pair of first convex portions 334A extend along the central axis AX1. In a cross section passing through the central axis AX1 of the insertion guide member 34, the first convex portion 334A has an inclined portion 336 that approaches the central axis AX1 as it moves toward the chamber 50 in the insertion direction. The inclined portion 336 may be substantially linear or arc-shaped. It is preferable that the inclined portion 336 has a convex shape that extends radially inward. The first convex portion 334A presses and grips the inserted flavor-generating article 100 from both sides. In this way, the insertion guide member 34 is configured to guide the flavor-generating article 100 so that it is positioned at a desired position when the flavor-generating article 100 is inserted into the flavor inhaler 200. This makes it possible to prevent adverse effects such as the flavor-generating article 100 being placed in an inappropriate position, covering at least a portion of the ventilation hole V, reducing heating efficiency, etc. If at least a portion of the ventilation hole V is covered, this will affect the aerosol delivery efficiency and may change the ratio of air mixed with the aerosol, making it impossible to provide the desired flavor.

[0184] As shown in FIG. 16 , the pair of second convex portions 334B have inner circumferential surfaces curved along an imaginary circle 326 centered on the central axis AX1. As such, the second convex portions 334B preferably have a concave shape extending radially inward. The second convex portions 334B limit the angle of the flavor-generating article 100 when it is pulled out after flavor inhalation, thereby preventing the flavor-generating article 100 from breaking or bending. To avoid excessive restriction on the angle of the flavor-generating article 100, making it difficult to remove, the radius of the imaginary circle 326 is preferably larger than the radius of the flavor-generating article 100. In this embodiment, as described above, the provision of the convex portions 334 on the inner circumferential surface of the cylindrical insertion guide member 34 facilitates insertion and removal of the flavor-generating article 100 and enables a more flexible configuration. For example, a counterflow airflow path can be easily formed by connecting the opening 210 and the gap 67. From this perspective, the convex portions 334 are not particularly limited to the illustrated example. For example, the insertion guide member 34 may have one to three or five or more protrusions 334 of the same or different shapes.

[0185] FIG. 17 is a schematic side cross-sectional view of the flavor generating system 1000 showing the position of the vent V. As described above, the cooling segment 13 ( FIG. 9 ) may have multiple vents V arranged circumferentially symmetrically about the central axis AX of the flavor generating article 100 to achieve a more uniform air flow. The state in which the flavor generating article 100 is housed in the flavor inhaler 200 and positioned at a desired position is referred to as the housed state. In this embodiment, the flavor generating system 1000 is configured such that, in the housed state, the vent V is located closer to the mouth end 201 than the end of the protrusion 334 on the mouth end 201 side. This prevents the vent V from being covered by the protrusion 334 of the insertion guide member 34 or other members, which could adversely affect the aerosol delivery efficiency, for example. The vent V may be located at one or more positions in the insertion direction.

[0186] Hereinafter, the end of the portion of the flavor inhaler 200 and the portion of the flavor generating article 100 housed in the flavor inhaler 200 closest to the suction end 201 in the insertion direction will be referred to as the upper end, and the end opposite thereto in the insertion direction will be referred to as the lower end. The position of the air vent V is the position of the lower end (the end closest to the first end 101) of the air vent V. The above-mentioned "end of the convex portion 334 on the suction end 201 side" refers to the upper end of the contact surface 335 of the convex portion 334 that comes into contact with the flavor generating article 100. Furthermore, "located closer to the suction end 201 than the end of the convex portion 334 on the suction end 201 side" includes the case where the air vent V is not covered by the contact surface 335 but faces the portion of the convex portion 334 other than the contact surface 335 without contacting it. When the height is defined along the insertion direction, a first height H1, which is the height of the lower end (the end on the first end 101 side) of the vent V, can be higher than a second height H2, which is the height of the upper end of the contact surface 335 of the convex portion 334. In this way, the flavor-generating article 1000 can be configured so that the entire vent V is not covered by the contact surface 335, but is exposed to the space S10 on the mouth end 201 side of the convex portion 334. This suppresses adverse effects on the aerosol delivery efficiency, etc.

[0187] For example, the length from the support surface of the flavor-generating article 100 at the bottom 56 (Figure 5) of the chamber 50 to the upper end of the contact surface 335 of the insertion guide member 34 can be shorter than the length from the first end 101 (Figure 9) of the flavor-generating article 100 to the position of the ventilation hole V.

[0188] The flavor generating system 1000 is preferably configured so that the vent V is located closer to the chamber 50 than the position closest to the mouth end 201 of the flavor inhaler 200 in the insertion direction. This prevents adverse effects, such as a change in aerosol delivery efficiency, caused by the user's fingers or mouth covering the vent V. Here, "located closer to the chamber 50 than the position closest to the mouth end 201 of the flavor inhaler 200" includes cases where a portion of the vent V is exposed to the outside of the flavor inhaler 200. For example, this also includes cases where half of the vent V on the side of the second end 102 ( FIG. 9 ) is exposed outside the mouth end 201. Note that a slide cover 208 (equivalent to an example of a lid) may be disposed at the mouth end 201, and the slide cover 208 may be located closest to the mouth end 201 of the flavor inhaler 200. Furthermore, the cover for opening 210 is not limited to slide cover 208, and may be one that moves or rotates without sliding, as long as it has an open state that opens opening 210 and a closed state that closes opening 210.

[0189] For example, the length from the support surface of the flavor-generating article 100 at the bottom 56 (Figure 5) of the chamber 50 to the upper end of the mouth end 201 can be longer than the length from the first end 101 (Figure 9) of the flavor-generating article 100 to the position of the vent hole V.

[0190] In this embodiment, the vent V can be configured to be located between the end of the protrusion 334 on the suction end 201 side and the position of the flavor inhaler 200 closest to the suction end 201 in the insertion direction. This makes it possible to prevent the vent V from being covered by components of the flavor inhaler 200 or the user's fingers, etc., which could result in adverse effects such as changes in aerosol delivery efficiency. It is preferable that all of the vents V of the flavor generating article 100 be located between the end of the protrusion 334 on the suction end 201 side and the position of the flavor inhaler 200 closest to the suction end 201 in the insertion direction.

[0191] As shown in FIG. 17 , the flavor generating system 1000 may have an air flow path F1 that communicates the outside of the flavor generating system 1000 with the vent hole V in the stored state. The flavor inhaler 200 may have a recess 203 formed in the surface of the housing 202 on the suction end 201 side. An opening 210 through which the flavor generating article 100 is inserted may be formed in the bottom surface of the recess 203. In this case, the flavor generating system 1000 may be configured such that, in the stored state, an air flow path F1 is formed between the inner wall surface of the recess 203 and the flavor generating article 100. Also, as shown in FIG. 17 , the sliding cover 208 or a portion thereof may be configured to be movable inside the recess 203. In this case, in the stored state, particularly when the sliding cover 208 is in the open position, an air flow path F1 can be ensured between the sliding cover 208 and the flavor generating article 100. In this way, the air flow path F1 is formed between the flavor-generating article 100 and at least one of the inner wall surface of the recess 203 and the slide cover 208, thereby ensuring an air flow path to the air vent V while preventing the air vent V from being covered. The air flow path F1 may also be called an air vent air flow path that introduces air into the air vent V. In the illustrated example, the air flow path F1 also includes a portion of a counterflow type air flow path, but is not limited to this.

[0192] 17 , the first height H1 of the vent V can be lower than a third height H3 of the housing 202 closest to the suction end 201. The first height H1 of the vent V can also be lower than a fourth height H4 of the sliding cover 208 closest to the suction end 201. Alternatively, the first height H1 of the vent V can be lower than a fifth height H5 of the insertion guide member 34 closest to the suction end 201. In this way, the flavor generating system 1000 can be configured in the housed state such that the vent V is located closer to the chamber 50 than the insertion guide member 34, the housing 202, or the sliding cover 208 closest to the suction end 201 in the insertion direction. This prevents the vent V from being covered, and allows the vent V and the air flow path F1 to be flexibly positioned according to the configuration of the flavor inhaler 200.

[0193] In this embodiment, as described above with reference to Fig. 7 etc., the chamber 50 may be configured to press at least a portion of the flavor-generating article 100 from both sides in the housed state. This makes it possible to suppress displacement of the vent V by frictional force caused by the pressing, thereby reducing the risk of the vent V being covered. For example, as shown in Fig. 7 , the inner surface 62a of the contact portion 62 of the chamber 50 presses the flavor-generating article 100 from both sides, and the frictional force acting between the inner surface 62a and the outer peripheral surface of the flavor-generating article 100 makes it possible to suppress displacement of the flavor-generating article 100.

[0194] In the accommodated state, the chamber 50 is preferably configured to press at least a portion of the cooling segment 13 ( FIG. 9 ) from both sides. As can be seen from FIGS. 7 and 10 , the contact portion 62 of the chamber 50 can be configured to press against the cooling segment 13 from both sides. Because the cooling segment 13 has a different composition from the flavor-generating portion 220, when the flavor-generating article 100 is inserted into the chamber 50 to the position where the cooling segment 13 presses, the user can confirm that the insertion has been performed properly by checking the change in insertion resistance. This configuration increases the likelihood that the flavor-generating article 100 will be properly positioned in the desired position and further reduces the risk of the vent hole V being covered. From this perspective, for example, the cooling segment 13 is preferably harder than the flavor-generating portion 220.

[0195] Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, and various modifications are possible within the scope of the claims and the technical idea described in the specification and drawings. Note that any shape or material not directly described in the specification or drawings is within the scope of the technical idea of ​​the present invention as long as it achieves the functions and effects of the present invention.

[0196] According to a first aspect of the present invention, a flavor generating system comprises a flavor generating article and a non-combustion heating type flavor inhaler, the flavor generating article comprising a flavor source and a cooling segment arranged downstream of the flavor source, the cooling segment comprising an air vent for promoting the inflow of air from outside the flavor generating article, the flavor inhaler comprising a mouth end, a chamber in which at least a portion of the flavor generating article is accommodated, and a tubular member arranged on the mouth end side of the chamber, the tubular member having a convex portion on its inner circumferential surface, the flavor generating system being configured such that, in a state in which the flavor generating article is accommodated in the flavor inhaler and positioned at a desired position, the air vent is located between the end of the convex portion closest to the mouth end and a position of the flavor inhaler closest to the mouth end side in the insertion direction of the flavor generating article. According to a second aspect of the present invention, in the first aspect, the tubular member is configured to guide the flavor generating article so that it is positioned at the desired position when the flavor generating article is inserted into the flavor inhaler. According to a third aspect of the present invention, in the first or second aspect, the flavor inhaler includes a housing, an opening through which the flavor generating article is inserted, and a lid, the lid having an open state in which the opening is open and a closed state in which the opening is closed, and the flavor generating system is configured so that, in the stored state, the air vent is located closer to the chamber than a position of the tubular member, the housing, or the lid closest to the mouth end in the insertion direction. According to a fourth aspect of the present invention, in the third aspect, a recess is formed in a surface of the housing near the mouth end, the opening is formed in a bottom surface of the recess, and at least a portion of the lid is configured to be movable inside the recess, and the flavor generating system is configured so that, in the stored state, an air flow path is formed between the flavor generating article and an inner wall surface of the recess and at least one of the lids. According to a fifth aspect of the present invention, in any one of the first to fourth aspects, the chamber is configured to press at least a portion of the flavor-generating article from both sides in the contained state.According to a sixth aspect of the present invention, in the fifth aspect, the chamber is configured to press at least a portion of the cooling segment from both sides in the accommodated state. According to a seventh aspect of the present invention, in any one of the first to sixth aspects, the cooling segment has a plurality of the vent holes arranged in a circumferential direction. According to an eighth aspect of the present invention, in the first to seventh aspects, the flavor-generating article is a tobacco stick.

[0197] 11: First segment 12: Flavor generating segment 13: Cooling segment 14: Second segment 20: Power supply unit 30: Atomization unit 34: Insertion guide member 40: Heating source 50: Chamber 62: Contact unit 80: Control unit 100: Flavor generating article 101: First end of flavor generating article 102: Second end of flavor generating article 200: Flavor inhaler 201: Mouthpiece end 203: Recess 208: Sliding cover 210: Opening 220: Flavor generating unit 221: Flavor source 334: Convex portion 334A: First convex portion 334B: Second convex portion 335: Contact surface 1000: Flavor generating system AX: Central axis of flavor generating article AX1: Central axis of insertion guide member H1: First height H2: Second height H3: Third height H4: Fourth height H5: Fifth height F1: Air flow path V: Ventilation hole

Claims

1. A fragrance generating system comprising a fragrance generating article and a non-combustion heating type fragrance attractor, wherein the fragrance generating article includes a fragrance source and a cooling segment disposed downstream of the fragrance source, the cooling segment includes a vent hole for promoting the inflow of air from the outside of the fragrance generating article, the fragrance attractor includes a suction port end, a chamber in which at least a part of the fragrance generating article is accommodated, and a cylindrical member disposed on the suction port end side of the chamber, the cylindrical member has a convex portion on its inner peripheral surface, and the fragrance generating system is configured such that in a housed state where the fragrance generating article is housed in the fragrance attractor and positioned at a desired position, the vent hole is located between an end of the convex portion on the suction port end side and a position on the most suction port end side of the fragrance attractor in the insertion direction of the fragrance generating article.

2. The fragrance generating system according to claim 1, wherein the cylindrical member is configured to guide the fragrance generating article to be positioned at the desired position when the fragrance generating article is inserted into the fragrance attractor.

3. The fragrance attractor includes a housing, an opening into which the fragrance generating article is inserted, and a lid, the lid has an open state in which the opening is opened and a closed state in which the opening is closed, and the fragrance generating system is configured such that in the housed state, the vent hole is located on the chamber side rather than at the position on the most suction port end side of the cylindrical member, the housing, or the lid in the insertion direction. The fragrance generating system according to claim 1 or 2.

4. A recess is formed on the surface of the suction port end side of the housing, an opening is formed on the bottom surface of the recess, at least a part of the lid is configured to be movable inside the recess, and the fragrance generating system is configured such that in the housed state, an air flow path is formed between at least one of the inner wall surface of the recess and the lid and the fragrance generating article. The fragrance generating system according to claim 3.

5. The chamber is configured to press at least a part of the fragrance generating article from both sides in the housed state. The fragrance generating system according to any one of claims 1 to 4.

6. The aroma generation system according to claim 5, wherein the chamber is configured to press at least a part of the cooling segment from both sides in the accommodation state.

7. The aroma generation system according to any one of claims 1 to 6, wherein the cooling segment includes a plurality of the ventilation holes arranged in the circumferential direction.

8. The aroma generation system according to any one of claims 1 to 7, wherein the aroma-generating article is a tobacco stick.

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