Method for using flavor-generating article, flavor-generating system, and flavor source

Abstract

Provided is a method for using a flavor-generating article capable of suppressing the delivery of undesirable components while providing a characteristic flavor derived from a non-tobacco plant raw material. A method for using a flavor-generating article including a flavor source, said method including a step for heating the flavor source, wherein the temperature of the flavor source is less than 200°C, and the flavor source includes at least one non-tobacco plant raw material selected from the group consisting of dill seed, rosemary, star anise, and clove.

Description

Method of using flavor generating article, flavor generating system, and flavor source

[0001] FIELD OF THE INVENTION The present invention relates to methods of using flavor generating articles, flavor generating systems, and flavor sources.

[0002] In recent years, there has been a growing demand for novel flavors in flavor-generating articles. As a means for providing novel flavors, flavor-generating articles that include flavor sources containing non-tobacco plant materials are known. For example, flavor-generating articles that include non-tobacco plant materials such as dill seed particles, rosemary particles, star anise particles, and clove particles are known (Patent Documents 1 to 4).

[0003] Special Table No. 2023-532677 Publication Special Publication No. 2023-515166 Publication Special Publication No. 2023-501898 Publication Special Publication No. 2022-502013 Publication

[0004] However, when the above-mentioned conventional flavor-generating articles are used in the methods disclosed in Patent Documents 1 to 4, in addition to the delivery of characteristic components derived from non-tobacco plant materials, components that are considered undesirable may also be delivered. It is expected that the delivery of undesirable components will be reduced while the characteristic flavor derived from non-tobacco plant materials will be fully provided to the user.

[0005] The present invention aims to provide a method of using a flavor generating article, a flavor generating system, and a flavor source that can provide characteristic flavors derived from non-tobacco plant materials while suppressing the delivery of components that are considered undesirable.

[0006] The present invention includes the following embodiments.

[0007] [1] A method of using a flavor generating article comprising a flavor source, the method comprising a step of heating the flavor source, wherein the temperature of the flavor source is less than 200°C, and the flavor source comprises at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0008] [2] A method of using a flavor generating article comprising a flavor source, comprising: heating an aerosol source to generate an aerosol; and passing the aerosol through the flavor source, wherein the temperature of the flavor source is less than 200°C, and the flavor source comprises at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

[0009] [3] The method described in [1] or [2], wherein the flavor source includes dill seeds, and when the aerosol generated from the flavor generating item is analyzed by GC / MS using the flavor generating item, the ratio (A1 / B1) of the peak area of ​​phenol (A1) to the sum (B1) of the peak areas of limonene, carvone, and dilapidated phenol is 0.0017 or less.

[0010] [4] The method according to [1] or [2], wherein the flavor source contains rosemary, and when aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, the ratio (A2 / B2) of the peak area (A2) of phenol to the sum (B2) of the peak areas of limonene, 1,8-cineole, and β-caryophyllene is 0.0036 or less.

[0011] [5] The method according to [1] or [2], wherein the flavor source contains star anise, and when aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, the ratio (A3 / B3) of the peak area (A3) of catechol to the sum (B3) of the peak areas of β-caryophyllene, α-terpineol, and anethole is 0.20 or less.

[0012] [6] The method according to [1] or [2], wherein the flavor source comprises cloves, and when aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, the ratio (A4 / B4) of the peak area (A4) of ρ-cresol to the sum (B4) of the peak areas of α-copaene, β-caryophyllene, and α-humulene is 0.0047 or less.

[0013] [7] The method according to any one of [1] to [6], wherein the temperature of the flavor source is 180°C or less.

[0014] [8] The method according to any one of [1] to [7], wherein the temperature of the flavor source is less than 150°C.

[0015] [9] The method according to any one of [1] to [8], wherein the flavor source comprises 5 to 80% by weight of the non-tobacco plant material.

[0016]

[10] The method according to any one of [1] to [9], wherein the flavor source comprises at least one of particles of the non-tobacco plant material and an extract of the non-tobacco plant material.

[0017]

[11] The method according to any one of [1] to

[10] , wherein the nicotine content of the flavor source is 0 to 6.0% by weight.

[0018]

[12] The method according to any one of [1] to

[11] , wherein the flavor source further comprises a tobacco material.

[0019]

[13] The method according to any one of [1] to

[12] , wherein the flavor source comprises a first flavor source containing the non-tobacco plant material and a second flavor source containing a tobacco material.

[0020]

[14] The method according to any one of [1] to

[13] , wherein the flavor source is in the form of granules, a sheet, or a block.

[0021]

[15] The method according to any one of [1] to

[14] , wherein the weight of the flavor source is 100 to 1000 mg.

[0022]

[16] The method according to any one of [1] to

[15] , wherein the flavor-generating article comprises a container that contains the flavor source.

[0023]

[17] The method according to any one of [1] to

[16] , wherein the flavor generating article comprises a flavor generating segment and a mouthpiece, and the flavor generating segment contains the flavor source.

[0024]

[18] A flavor generating system comprising: a flavor generating article including a flavor source; and a flavor inhaler including a heater that heats the flavor source at a temperature less than 200°C, wherein the flavor source includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0025]

[19] A flavor generating system comprising: a flavor generating article including a flavor source; and a flavor inhaler including an aerosol source and a heater for heating the aerosol source, wherein the flavor generating article is coupled to the flavor inhaler such that, in use, an aerosol generated by heating the aerosol source with the heater passes through the flavor source, wherein the temperature of the flavor source in use is less than 200°C, and the flavor source includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0026]

[20] A flavor source comprising 5 to 80% by weight of a non-tobacco plant material, wherein the non-tobacco plant material comprises at least one selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0027] According to the present invention, a method for using a flavor generating article, a flavor generating system, and a flavor source can be provided that can provide a characteristic flavor derived from non-tobacco plant materials while suppressing the delivery of components that are considered undesirable.

[0028] FIG. 1 is a cross-sectional view showing one aspect of a flavor generating article according to the present embodiment; FIG. 2 is a cross-sectional view showing one aspect of a flavor generating system according to the present embodiment; FIG. 3 is a schematic view showing one aspect of a flavor generating article according to the present embodiment; FIG. 4 is a perspective view showing one aspect of a flavor generating system according to the present embodiment; FIG. 5 is an exploded view showing one aspect of a flavor generating system according to the present embodiment; FIG. 6 is a schematic view showing one aspect of a flavor generating system according to the present embodiment; FIG. 7 is a diagram showing a total ion chromatogram of Example 1; FIG. 8 is a diagram showing a total ion chromatogram of Example 2; FIG. 9 is a diagram showing a total ion chromatogram of Comparative Example 2; FIG. 10 is a diagram showing a total ion chromatogram of Comparative Example 3; FIG. 11 is a diagram showing a total ion chromatogram of Example 4; FIG. 12 is a diagram showing a total ion chromatogram of Example 5; FIG. 13 is a diagram showing a total ion chromatogram of Comparative Example 4; FIG. 14 is a diagram showing a total ion chromatogram of Comparative Example 5; FIG. 15 is a diagram showing a total ion chromatogram of Example 6; FIG. 16 is a diagram showing a total ion chromatogram of Example 7; FIG. 17 is a diagram showing a total ion chromatogram of Comparative Example 7; FIG. 18 is a diagram showing a total ion chromatogram of Comparative Example 8; FIG. 19 is a diagram showing a total ion chromatogram of Example 9; FIG. 19 is a diagram showing a total ion chromatogram of Example 10. FIG. 1 shows a total ion chromatogram of Comparative Example 9. FIG. 2 shows a total ion chromatogram of Comparative Example 10. FIG. 3 shows a total ion chromatogram of Example 11. FIG. 4 shows a total ion chromatogram of Example 12. FIG. 5 shows a total ion chromatogram of Comparative Example 12. FIG. 6 shows a total ion chromatogram of Comparative Example 13. FIG. 7 shows a total ion chromatogram of Example 14. FIG. 8 shows a total ion chromatogram of Example 15. FIG. 9 shows a total ion chromatogram of Comparative Example 16.

[0029] [Method of Using a Flavor Generating Article] [First Embodiment] According to this embodiment, a method of using a flavor generating article including a flavor source includes heating the flavor source, wherein the temperature of the flavor source is less than 200° C. The flavor source also includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0030] In a method for using a flavor-generating article according to this embodiment, in the step of heating a flavor source, the flavor source includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves, and is heated at a low temperature of less than 200°C. This allows the delivery of characteristic components derived from the non-tobacco plant material to the user to be maintained while selectively suppressing the delivery of undesirable components. In this method, the temperature of the flavor source is less than 200°C, and may be 180°C or less, or may be less than 150°C. Furthermore, the temperature of the flavor source may be 30°C or more, or 40°C or more. Furthermore, the temperature may be 190°C, 180°C, 170°C, 160°C, 150°C, 140°C, 130°C, 120°C, 110°C, 100°C, 90°C, 80°C, 70°C, 60°C, 50°C, 40°C, or 30°C.

[0031] For example, when the non-tobacco plant material includes dill seed, characteristic components derived from the non-tobacco plant material include limonene, carvone, dilapiol, etc., while undesirable components include phenol. Furthermore, when the non-tobacco plant material includes rosemary, characteristic components derived from the non-tobacco plant material include limonene, 1,8-cineole, β-caryophyllene, etc., while undesirable components include phenol. Furthermore, when the non-tobacco plant material includes star anise, characteristic components derived from the non-tobacco plant material include β-caryophyllene, α-terpineol, anethole, etc., while undesirable components include catechol. Furthermore, when the non-tobacco plant material includes cloves, characteristic components derived from the non-tobacco plant material include α-copaene, β-caryophyllene, α-humulene, etc., while undesirable components include ρ-cresol. The method according to this embodiment may include other steps in addition to the step of heating the flavor source. Each component of this embodiment will be described in detail below, but this embodiment is not limited thereto.

[0032] (Flavor Source) 1. Non-Tobacco Plant Material The flavor source used in the method according to the present embodiment includes at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves. Dill (Anethum graveolens L.) is an annual plant belonging to the Umbelliferae family, and is an aromatic plant. Rosemary (Rosmarinus officinalis, L. or Salvia Rosmarinus) is a perennial plant belonging to the Lamiaceae family, and is an aromatic plant. Star anise (Illicium verum) is an evergreen tree belonging to the Illicium genus of the Schisandrae family, and is an aromatic plant. Cloves (Syzygium aromaticum) are the flower buds of the clove tree, which is a tree belonging to the Myrtaceae family, and are an aromatic plant.

[0033] Examples of non-tobacco plant materials include particles of non-tobacco plant materials, extracts of non-tobacco plant materials, and mixtures thereof. The particles of non-tobacco plant materials can be pulverized products obtained by subjecting cultivated and harvested seeds or leaves of non-tobacco plant materials to various processing steps, such as drying on the farm and then blending and pulverizing at a manufacturing plant. Pulverization can be carried out using a known pulverizer, and can be either dry or wet pulverization.

[0034] The particle size (D90) of the particles of the non-tobacco plant material can be, for example, 20 to 1000 μm, and preferably 50 to 500 μm. The average particle size (D50) of the particles of the non-tobacco plant material is preferably 20 to 1000 μm, and more preferably 50 to 500 μm. In this embodiment, the particle size (D90) and average particle size (D50) are determined by a laser diffraction / scattering method. Specifically, the particle size (D90) and average particle size (D50) are measured using a laser diffraction particle size distribution analyzer (for example, HORIBA, Ltd. LA-950 (product name)).

[0035] An extract of a non-tobacco plant material is a substance or mixture that exhibits a flavor and is extracted from a non-tobacco plant material. Extracts of non-tobacco plant materials can be prepared by known methods. Examples include: 1) extracting a non-tobacco plant material with an extraction medium to obtain an extract of a non-tobacco plant material; 2) adding an extraction medium to a non-tobacco plant material, heating the material, and collecting the generated vapor; and 3) passing the heated extraction medium into vapor through the non-tobacco plant material and collecting the resulting vapor. Examples of extraction media include water or hydrophilic organic solvents such as propylene glycol, glycerin, or ethanol. Acids or alkalis can also be used for extraction, if necessary. The liquid obtained by extraction, containing the extract of a non-tobacco plant material and the extraction medium, is called a non-tobacco plant material extract.

[0036] The non-tobacco plant raw material may be a powdered non-tobacco plant raw material (hereinafter also referred to as "raw material pieces"). In such a case, the particle size of the raw material pieces is preferably 0.5 to 1.18 mm. Such raw material pieces can be obtained, for example, by sieving in accordance with JIS Z 8815 using a stainless steel sieve conforming to JIS Z 8801. For example, 1) using a stainless steel sieve with 1.18 mm meshes, the raw material pieces are sieved by a dry mechanical shaking method for 20 minutes to obtain raw material pieces that pass through the stainless steel sieve with 1.18 mm meshes. 2) Subsequently, using a stainless steel sieve with 0.50 mm meshes, the raw material pieces are sieved by a dry mechanical shaking method for 20 minutes to remove the raw material pieces that pass through the stainless steel sieve with 0.50 mm meshes. In this way, raw material pieces can be prepared that pass through a stainless steel sieve (mesh opening = 1.18 mm) that defines the upper limit, but do not pass through a stainless steel sieve (mesh opening = 0.50 mm) that defines the lower limit.

[0037] The moisture content of non-tobacco plant materials is not particularly limited, but from the perspective of efficiently extracting flavor components, the moisture content is preferably 5 to 30% by weight. The moisture content of non-tobacco plant materials is measured by a known method. For example, 1 g of a sample is taken and heated at 105°C until the weight change rate reaches 1 mg / min or less, and the amount of weight loss when heated is taken as the moisture content. For example, a halogen heating moisture meter (such as MB45 (trade name) manufactured by Ohaus Corporation) can be used for this measurement.

[0038] 2. Composition Containing Non-Tobacco Plant Material The flavor source according to this embodiment may comprise a composition containing non-tobacco plant material. Furthermore, the flavor source according to this embodiment may comprise a composition containing non-tobacco plant material. The non-tobacco plant material-containing composition contains at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves, and may also contain, for example, a binder, an aerosol source, fiber, flavoring, tobacco material, etc. For example, from the viewpoint of manufacturability of the composition, it is preferable for the flavor source to contain 5 to 80 wt% of the non-tobacco plant material, 1 to 80 wt% of the aerosol source, and 1 to 30 wt% of the binder. It is more preferable for the flavor source to contain 20 to 80 wt% of the non-tobacco plant material, 1 to 50 wt% of the aerosol source, and 1 to 15 wt% of the binder, and even more preferable for it to contain 30 to 80 wt% of the non-tobacco plant material, 5 to 40 wt% of the aerosol source, and 5 to 10 wt% of the binder.

[0039] <Non-tobacco Plant Material> The non-tobacco plant material-containing composition contains the non-tobacco plant material. As described above, the non-tobacco plant material can be particles of a non-tobacco plant material, an extract of a non-tobacco plant material, a mixture thereof, or the like. The particles of a non-tobacco plant material described above can be used. The extract of a non-tobacco plant material can be the extract of a non-tobacco plant material described above.

[0040] The amount of non-tobacco plant material contained in 100% by weight of the non-tobacco plant material-containing composition is preferably 5 to 80% by weight, more preferably 20 to 80% by weight, even more preferably 30 to 80% by weight, and particularly preferably 40 to 80% by weight.

[0041] <Binder> The non-tobacco plant material composition may contain a binder. The binder serves to bind the non-tobacco plant materials together. From the viewpoints of binding strength and flavor of the non-tobacco plant materials, preferred binders are hydroxypropyl cellulose, carboxymethyl cellulose, sodium salt of carboxymethyl cellulose, guar gum, and xanthan gum. These binders may be used alone or in combination of two or more.

[0042] The amount of binder contained in 100% by weight of the non-tobacco plant material-containing composition may be 1 to 30% by weight, preferably 1 to 15% by weight, more preferably 5 to 10% by weight, and even more preferably 5 to 8% by weight.

[0043] <Aerosol Source> The non-tobacco plant material-containing composition may contain an aerosol source. The aerosol source is a material that generates a smoke-like aerosol upon heating. The type of aerosol source is not particularly limited, and extracts from various natural products and / or their constituent components can be selected depending on the application. Specific examples of aerosol sources include polyhydric alcohols such as glycerin, propylene glycol, sorbitol, xylitol, and erythritol, triacetin, 1,3-butanediol, and mixtures thereof. The amount of aerosol source contained in a 100% by weight non-tobacco plant material-containing composition may be 1 to 80% by weight, preferably 1 to 50% by weight, more preferably 5 to 40% by weight, and even more preferably 10 to 30% by weight. Even if the flavor source does not contain the aerosol source, aerosol containing flavor components is generated from the non-tobacco plant material upon heating. However, the presence of the aerosol source can increase the amount of aerosol and promote the delivery of flavor components from the non-tobacco plant material.

[0044] <Fiber> The non-tobacco plant material-containing composition may contain fiber. When the non-tobacco plant material-containing composition contains fiber, in this embodiment, the fiber may be derived from a plant. Plant-derived fibers are biodegradable and therefore have a small environmental impact. The fiber may be porous. Furthermore, when the non-tobacco plant material-containing composition contains fiber, the fiber may contain pulp fiber or non-pulp fiber. Non-pulp fiber is fiber other than pulp fiber. Pulp fiber is an aggregate of cellulose fibers extracted from plants such as wood, and is typically used as a raw material for paper. Non-pulp fiber may be dietary fiber. Dietary fiber is a food component that is not digested by human digestive enzymes, and in this embodiment, it may be insoluble dietary fiber that is not soluble in water. From the standpoint of availability, etc., the dietary fiber may be citrus fiber. Citrus fiber is a fiber made primarily from the albedo of citrus fruits.

[0045] The amount of fiber contained in 100% by weight of the non-tobacco plant material-containing composition is preferably 0 to 80% by weight, more preferably 1 to 30% by weight, and even more preferably 2 to 15% by weight.

[0046] <Flavoring Agent> The non-tobacco plant material-containing composition may contain a flavoring agent other than a non-tobacco plant material and a tobacco material. The type of flavoring agent is not particularly limited, and examples thereof include fragrances and flavoring agents. The flavoring agent may be in any form, such as a liquid or solid. The flavoring agent may be a single component or a combination of multiple components. The flavoring agent may also be a material that provides a cooling or warming sensation.

[0047] A wide variety of flavoring ingredients can be used as the flavoring, for example, as described in "Collection of Well-Known and Commonly Used Techniques (Fragrances)" (published by the Japan Patent Office on March 14, 2007), "Latest Encyclopedia of Flavors (Popular Edition)" (edited by Soichi Arai, Akio Kobayashi, Izumi Yajima, and Michiaki Kawasaki, Asakura Shoten, on February 25, 2012), and "Tobacco Flavoring for Smoking Products" (published by R. J. Reynolds Tobacco Company, June 1972). One example of the flavoring may be menthol.

[0048] Examples of flavoring agents include materials that provide sweetness, sourness, saltiness, umami, bitterness, astringency, and richness.

[0049] The amount of flavoring contained in the non-tobacco plant material-containing composition (100% by weight) may be 0 to 20% by weight, and preferably 5 to 13% by weight.

[0050] <Tobacco Raw Material> The non-tobacco plant raw material-containing composition may contain a tobacco raw material. Examples of tobacco raw materials that can be used include Nicotiana species, such as Nicotiana tabacum and Nicotiana rustica. Examples of Nicotiana tabacum that can be used include varieties such as Burley and flue-cured varieties. Other varieties such as Oriental and native Nicotiana species may also be used. The tobacco raw material may be tobacco particles or a tobacco extract.

[0051] Examples of tobacco particles include shredded dried tobacco leaves and ground leaf tobacco. Ground leaf tobacco is particles obtained by grinding tobacco leaves. The particle size (D90) of the tobacco particles can be, for example, 20 to 1000 μm, and preferably 50 to 500 μm. The average particle size (D50) of the tobacco particles is preferably 20 to 1000 μm, and more preferably 50 to 500 μm. In this embodiment, the particle size (D90) and average particle size (D50) of the tobacco particles are determined by a laser diffraction / scattering method. Specifically, the particle size (D90) and average particle size (D50) of the tobacco particles are measured using a laser diffraction particle size distribution analyzer (for example, HORIBA, Ltd. LA-950 (product name)). The amount of tobacco particles contained in 100% by weight of the non-tobacco plant material-containing composition can be 0 to 90% by weight, or may be 1 to 80% by weight, 5 to 80% by weight, 10 to 70% by weight, or 20 to 70% by weight.

[0052] A tobacco extract is a substance or mixture that exhibits a flavor extracted from tobacco. Tobacco extracts can be prepared by known methods. Examples include the following: 1) a method in which tobacco raw materials are extracted with an extraction medium to obtain a tobacco extract; 2) a method in which an extraction medium is added to the tobacco raw materials, heating the mixture, and collecting the generated vapor; and 3) a method in which the extraction medium is heated to form a vapor and passed through the tobacco raw materials, and the vapor is collected after passing through the tobacco raw materials. Examples of extraction media include water or hydrophilic organic solvents such as alcohol. In method 1), water is preferably used as the extraction medium from the perspective of workability. In methods 2) and 3), alcohols such as propylene glycol, glycerin, or ethanol are preferably used as the extraction medium from the perspective of work efficiency. Acids or alkalis can also be used for extraction as needed. The liquid obtained by extraction, containing the tobacco extract and extraction medium, is called a tobacco extract.

[0053] The tobacco raw material may be shredded or granular tobacco raw material (hereinafter also referred to as "raw material pieces"). In such cases, the particle size of the raw material pieces is preferably 0.5 to 1.18 mm. Such raw material pieces are obtained, for example, by sieving in accordance with JIS Z 8815 using a stainless steel sieve in accordance with JIS Z 8801. For example, 1) using a stainless steel sieve with 1.18 mm openings, the raw material pieces are sieved by a dry mechanical shaking method for 20 minutes to obtain raw material pieces that pass through the stainless steel sieve with 1.18 mm openings. 2) Subsequently, using a stainless steel sieve with 0.50 mm openings, the raw material pieces are sieved by a dry mechanical shaking method for 20 minutes to remove the raw material pieces that pass through the stainless steel sieve with 0.50 mm openings. In this way, raw material pieces can be prepared that pass through a stainless steel sieve (mesh opening = 1.18 mm) that defines the upper limit, but do not pass through a stainless steel sieve (mesh opening = 0.50 mm) that defines the lower limit.

[0054] In one embodiment, the tobacco raw material can be treated with alkali. Flavor components can be generated through the alkali treatment, and the flavor components can be collected to prepare a tobacco extract liquid containing tobacco extract and water. In this case, it is preferable to extract the flavor components as gas from the alkali-treated tobacco raw material and introduce the gas into water to transfer the flavor components to the water.

[0055] The alkaline substance used in the alkaline treatment is preferably an alkaline liquid such as an aqueous potassium carbonate solution. In this case, the alkaline substance is supplied until the pH of the tobacco raw material falls within a specific range. This pH is preferably 8.0 or higher, more preferably 8.9 to 9.7. The pH of the tobacco raw material is the pH of water obtained by mixing the tobacco raw material with 10 times the amount of water.

[0056] The moisture content of the tobacco raw material is not particularly limited, but from the viewpoint of efficiently extracting flavor components, the moisture content is preferably 5 to 30% by weight. The moisture content of the tobacco raw material is measured by a known method. For example, 1 g of a sample is taken and heated at 105°C until the weight change rate reaches 1 mg / min or less, and the amount of weight loss when heated is taken as the moisture content. For example, a halogen heating moisture meter (such as MB45 (trade name) manufactured by Ohaus Co., Ltd.) can be used for this measurement.

[0057] The amount of tobacco extract contained in the non-tobacco plant material-containing composition (100% by weight) can be 0 to 90% by weight, or may be 5 to 80% by weight, 10 to 80% by weight, 10 to 70% by weight, 15 to 50% by weight, or 20 to 40% by weight.

[0058] The non-tobacco plant material-containing composition may contain nicotine. The source of nicotine is not particularly limited, and may be, for example, a tobacco material, nicotine as a compound, or a nicotine-carrying substance such as a nicotine salt or stabilized nicotine (e.g., nicotine supported on an ion exchange resin). The amount of nicotine contained in 100% by weight of the non-tobacco plant material-containing composition is preferably 0% by weight or more and 6.0% by weight or less.

[0059] (Form of Flavor Source) The shape of the flavor source of this embodiment is not particularly limited, and can be, for example, granular, sheet, or block. For example, when the flavor source of this embodiment includes a non-tobacco plant material-containing composition, the non-tobacco plant material-containing composition may be a non-tobacco plant material-containing sheet, non-tobacco plant material-containing granules, or the like. Furthermore, the flavor source of this embodiment may be a mixture of non-tobacco plant material particles or a non-tobacco plant material-containing composition with a tobacco material-containing composition. Note that the non-tobacco plant material particles are pulverized non-tobacco plant material, and the non-tobacco plant material-containing granules are granulated products containing non-tobacco plant material.

[0060] 1. Non-Tobacco Plant Material-Containing Sheet The non-tobacco plant material-containing sheet may be constructed by stacking multiple sheets or by crimping a sheet. The thickness of the non-tobacco plant material-containing sheet may be 50 to 2000 μm. Alternatively, strips (shredded pieces) of the non-tobacco plant material-containing sheet produced by shredding the non-tobacco plant material-containing sheet may be used. The strips may be of the so-called strand type, in which a non-tobacco plant material-containing sheet having a length approximately the same as the longitudinal direction of the flavor generating segment 20A (described later) is shredded approximately parallel to the longitudinal direction of the flavor generating segment 20A and then packed into cigarette paper. The width of the strips may be 0.5 to 2.0 mm.

[0061] The method for producing a sheet containing non-tobacco plant materials may be any of the following methods. The first method is to produce a paper-made sheet using a papermaking process. The second method is to mix an appropriate solvent such as water with a mixture containing non-tobacco plant materials, a binder, an aerosol source, etc., homogenize the mixture, and then cast the homogenized mixture onto a metal plate or metal plate belt and dry it to produce a cast sheet. The third method is to mix an appropriate solvent such as water with non-tobacco plant materials, homogenize the mixture, and extrude it into a sheet to produce a rolled sheet. Details of the types of homogenized sheets mentioned above are disclosed in "Encyclopedia of Tobacco," Tobacco Research Center, March 31, 2009.

[0062] 2. Non-Tobacco Plant Material-Containing Granules The non-tobacco plant material-containing granules can be approximately spherical. The average particle size (D50) of the non-tobacco plant material-containing granules can be 1000 μm or less, and may be 700 μm or less, 600 μm or less, 550 μm or less, or 400 μm or more. The average particle size (D50) of the non-tobacco plant material-containing granules refers to the average particle size (D50) based on a volume-based particle size distribution measured by a laser diffraction scattering particle size distribution measurement method. Measurement of the average particle size by the laser diffraction scattering particle size distribution measurement method can be performed in accordance with JIS Z8825:2013 (Particle size analysis - laser diffraction scattering method). The average particle size (D50) can be measured, for example, using a laser diffraction particle size distribution measurement device (e.g., HORIBA, Ltd., LA-950).

[0063] 3. Mixture of Non-Tobacco Plant Material Particles or Non-Tobacco Plant Material-Containing Composition with Tobacco Material-Containing Composition The flavor source according to this embodiment may be a mixture of a first flavor source comprising the above-described non-tobacco plant material particles or the above-described non-tobacco plant material-containing composition, and a second flavor source comprising a tobacco material-containing composition. That is, the flavor source according to this embodiment can comprise a first flavor source comprising a non-tobacco plant material and a second flavor source comprising a tobacco material. Here, the "first flavor source" and the "second flavor source" each exist independently, and the flavor source is formed by physically mixing the two.

[0064] The tobacco raw material-containing composition can contain, for example, tobacco raw materials, binders, aerosol sources, fibers, flavorings, etc. Each material that can be contained in the tobacco raw material-containing composition will be described below.

[0065] <Tobacco Raw Material> The tobacco raw material-containing composition contains a tobacco raw material. The tobacco raw material may be the tobacco particles or tobacco extract described above. The amount of tobacco particles contained in 100% by weight of the tobacco raw material-containing composition may be 0 to 90% by weight, 1 to 80% by weight, 10 to 70% by weight, or 20 to 70% by weight. The amount of tobacco extract contained in 100% by weight of the tobacco plant raw material-containing composition may be 0 to 90% by weight, 10 to 80% by weight, 10 to 70% by weight, 15 to 50% by weight, or 20 to 40% by weight.

[0066] <Binder> The tobacco raw material-containing composition may contain a binder. The binder may be the same as the binder described above. When the tobacco raw material-containing composition contains a binder, the amount of binder contained in 100% by weight of the tobacco plant raw material-containing composition may be 1 to 30% by weight, preferably 5 to 10% by weight, and more preferably 5 to 8% by weight.

[0067] <Aerosol Source> The tobacco raw material-containing composition may contain an aerosol source. The aerosol source may be the same as the aerosol sources described above. When the tobacco raw material-containing composition contains an aerosol source, the amount of the aerosol source contained in 100% by weight of the tobacco plant raw material-containing composition is preferably 1 to 50% by weight, and more preferably 10 to 30% by weight.

[0068] <Fiber> The tobacco raw material-containing composition may contain fiber. The same fibers as those described above can be used as the fiber. When the tobacco raw material-containing composition contains fiber, the amount of fiber contained in 100% by weight of the tobacco raw material-containing composition may be 2 to 15% by weight.

[0069] <Flavoring Agent> The tobacco raw material-containing composition may contain a flavoring agent. The flavoring agent may be the same as the flavoring agents described above. The flavoring agent contained in the first flavor source and the flavoring agent contained in the second flavor source may be the same or different. When a flavoring agent is contained in the tobacco raw material-containing composition, the amount of flavoring agent contained in 100% by weight of the tobacco raw material-containing composition may be 5 to 20% by weight, and preferably 9 to 13% by weight.

[0070] <Weight Ratio of First Flavor Source to Second Flavor Source> In the flavor source, the weight ratio of the first flavor source to the second flavor source may be 1:20 to 20:1, 1:10 to 10:1, or 1:5 to 5:1. In the flavor source, the weight of the first flavor source may be greater than the weight of the second flavor source. Also, in the flavor source, the weight of the first flavor source may be less than the weight of the second flavor source.

[0071] <Form of First Flavor Source and Second Flavor Source> The flavor source may include a first flavor source in a sheet form and a second flavor source in a sheet form. Alternatively, a sheet of the first flavor source and a sheet of the second flavor source may be laminated. Alternatively, the flavor source may be a sheet of the first flavor source and a sheet of the second flavor source that are crimped together in a stacked state.

[0072] The flavor source may include a first flavor source in a particulate or granular form and a second flavor source in a sheet form. Alternatively, the flavor source may include a first flavor source in a sheet form and a second flavor source in a particulate or granular form. In this case, one of the sheet-form first flavor source and the second flavor source may be folded, and the other of the first flavor source and the second flavor source in a particulate or granular form may be interposed in a gap between the folded sheet-form first flavor source and the second flavor source.

[0073] The flavor source may include a first flavor source in a particulate or granular form and a second flavor source in a particulate or granular form. In this case, the average particle size of the first flavor source in a particulate or granular form and the average particle size of the second flavor source in a particulate or granular form may be different or substantially the same. Furthermore, the average particle size of the first flavor source may be larger than the average particle size of the second flavor source. Furthermore, the average particle size of the first flavor source may be smaller than the average particle size of the second flavor source.

[0074] (Flavor-Generating Article) The flavor-generating article used in the method according to the present embodiment includes the flavor source. The flavor source is suitable for a non-combustion-heating type flavor-generating article. The flavor-generating article used in the method according to the present embodiment is not particularly limited, but one embodiment of the flavor-generating article is shown in FIG. 1. As shown in FIG. 1, the flavor-generating article 20 includes a flavor-generating segment 20A including the flavor source 21 according to the present embodiment, a cylindrical cooling section 20B having perforations on its circumference, and a filter section 20C that also serves as a mouthpiece. The flavor-generating article 20 may include other components. The axial length of the flavor-generating article 20 is not limited, but is preferably 40 to 90 mm, more preferably 50 to 75 mm, and even more preferably 50 to 60 mm. The circumferential length of the flavor-generating article 20 is preferably 16 to 25 mm, more preferably 20 to 24 mm, and even more preferably 21 to 23 mm. For example, the length of the flavor generating segment 20A may be 20 mm, the length of the cooling section 20B may be 20 mm, and the length of the filter section 20C may be 7 mm. The lengths of these individual components may be changed as appropriate depending on manufacturing suitability, required quality, etc. While Fig. 1 shows an embodiment in which the first segment 25 is provided, it is also possible to provide only the second segment 26 downstream of the cooling section 20B without providing this.

[0075] 1) Flavor Generation Segment 20A The flavor generation segment 20A includes the flavor source 21 according to the present embodiment described above. The method for filling the flavor source 21 into the wrapper (wrapper paper) 22 is not particularly limited. For example, the flavor source 21 may be wrapped in the wrapper 22, or the flavor source 21 may be filled into a cylindrical wrapper 22. When the flavor source 21 has a longitudinal direction, such as a rectangular shape, the flavor sources 21 may be filled so that the longitudinal direction is in an unspecified direction within the wrapper 22, or may be aligned in the axial direction of the flavor generation segment 20A or in a direction perpendicular to the axial direction. The weight of the flavor source 21 may be 100 to 1000 mg, 100 to 400 mg, 150 to 300 mg, or 180 to 250 mg. When the flavor generation segment 20A is heated, the flavor components, aerosol source, and water contained in the flavor source 21 are vaporized and inhaled. The flavor-generating article may include a first flavor-generating segment and a second flavor-generating segment. The first flavor-generating segment may include the first flavor source described above, and the second flavor-generating segment may include the second flavor source described above. The first flavor-generating segment and the second flavor-generating segment may be arranged side by side along the axial direction of the flavor-generating article. The first flavor-generating segment and the second flavor-generating segment may be arranged concentrically.

[0076] 2) Cooling Section 20B The cooling section 20B is preferably configured as a tubular member. The tubular member may be, for example, a cardboard tube 23 formed by processing cardboard into a cylindrical shape. The cooling section 20B may also be formed from a sheet of thin material that is wrinkled and then pleated, gathered, or folded to form a channel. Examples of such a material include sheet materials selected from the group consisting of polyethylene, polypropylene, polyvinyl chloride, polyethylene terephthalate, polylactic acid, cellulose acetate, and aluminum foil. The total surface area of ​​the cooling section 20B is appropriately adjusted taking cooling efficiency into consideration, but may be, for example, 300 to 1000 mm ２ / mm. The cooling section 20B is preferably provided with perforations 24. The presence of the perforations 24 allows outside air to be introduced into the cooling section 20B during inhalation. As a result, the vaporized components of the aerosol generated by heating the flavor generation segment 20A come into contact with the outside air, and as their temperature drops, they are liquefied, forming an aerosol. The diameter (distance across) of the perforations 24 is not particularly limited, but may be, for example, 0.5 to 1.5 mm. The number of perforations 24 is not particularly limited, and may be one or two or more. For example, a plurality of perforations 24 may be provided on the circumference of the cooling section 20B.

[0077] The cooling portion 20B may be rod-shaped with an axial length of, for example, 7 to 28 mm. For example, the axial length of the cooling portion 20B may be 18 mm. The cooling portion 20B may have a substantially circular axial cross-sectional shape and a diameter of 5 to 10 mm. For example, the diameter of the cooling portion may be approximately 7 mm.

[0078] 3) Filter portion 20C The configuration of the filter portion 20C is not particularly limited, and may be composed of one or more packed layers. The outside of the packed layer may be wrapped with one or more sheets of wrapping paper. The airflow resistance of the filter portion 20C can be appropriately changed depending on the amount, material, etc. of the filter packing filled in the filter portion 20C. For example, when the filter packing is cellulose acetate fiber, the airflow resistance can be increased by increasing the amount of cellulose acetate fiber filled in the filter portion 20C. When the filter packing is cellulose acetate fiber, the packing density of the cellulose acetate fiber is 0.13 to 0.18 g / cm. ３ The airflow resistance is a value measured using an airflow resistance measuring device (product name: SODIMAX, manufactured by SODIM).

[0079] The circumferential length of the filter part 20C is not particularly limited, but is preferably 16 to 25 mm, more preferably 20 to 24 mm, and even more preferably 21 to 23 mm. The length of the filter part 20C in the axial direction (horizontal direction in FIG. 1) can be selected from 4 to 10 mm, and the airflow resistance thereof is selected from 15 to 60 mmH. ２The axial length of the filter portion 20C is preferably 5 to 9 mm, more preferably 6 to 8 mm. The cross-sectional shape of the filter portion 20C is not particularly limited, but may be, for example, circular, elliptical, polygonal, etc. Furthermore, a destructible capsule containing a fragrance, fragrance beads, or fragrance may be directly added to the filter portion 20C.

[0080] As shown in FIG. 1, the filter portion 20C may include a center hole portion as the first segment 25. The center hole portion is composed of a first filling layer 25a having one or more hollow portions and an inner plug wrapper (inner wrapping paper) 25b that covers the filling layer. The center hole portion functions to increase the strength of the mouthpiece portion. The center hole portion may not have an inner plug wrapper 25b and its shape may be maintained by thermoforming. The first filling layer 25a may be, for example, a rod with an inner diameter of 5.0 to 1.0 mm, densely packed with cellulose acetate fibers and hardened with 6 to 20% by weight of a plasticizer containing triacetin. Due to the high fiber packing density of the first filling layer 25a, during inhalation, air and aerosol flow only through the hollow portion, with almost no flow within the first filling layer 25a. Because the first filling layer 25a inside the center hole portion is a fiber-filled layer, the feel from the outside during use is less likely to cause discomfort to the user. 1, the filter section 20C may include a second segment 26. The second segment 26 is composed of a second packed layer 26a and an inner plug wrapper (inner wrapping paper) 26b that covers the second packed layer.

[0081] The first segment 25 and the second segment 26 are connected by an outer plug wrapper (outer wrapping paper) 27. The outer plug wrapper 27 can be, for example, a cylindrical piece of paper. The flavor generating segment 20A, the cooling section 20B, and the already connected first segment 25 and second segment 26 are connected by a mouthpiece lining paper 28. These connections can be made, for example, by applying glue such as vinyl acetate glue to the inner surface of the mouthpiece lining paper 28 and wrapping the three components around it. These components may also be connected in multiple layers using multiple lining papers.

[0082] (Flavor inhaler, flavor generating system) In the method according to this embodiment, the flavor source of the flavor generating article is heated so that the temperature of the flavor source is less than 200°C. The heating method is not particularly limited, and for example, the flavor generating article can be used in combination with a flavor inhaler equipped with a heater that heats the flavor source of the flavor generating article to a temperature less than 200°C. The combination of the flavor generating article and the flavor inhaler is also referred to as a flavor generating system. An example of such a system is shown in FIG. 2. In FIG. 2, the flavor generating system includes a flavor generating article 20 and a flavor inhaler 10 equipped with a heater 12 that heats a flavor generation segment 20A from the outside to a temperature less than 200°C.

[0083] The flavor inhaler 10 includes a body 11, a heater 12, a metal tube 13, a battery unit 14, and a control unit 15. The body 11 has a cylindrical recess 16, and the heater 12 and metal tube 13 are disposed at a position corresponding to the flavor generation segment 20A to be inserted into the body 11. The heater 12 may be an electric resistance heater, and is heated by power supplied from the battery unit 14 in response to instructions from the control unit 15, which controls the temperature. The heat generated by the heater 12 is transferred to the flavor generation segment 20A through the metal tube 13, which has high thermal conductivity. While FIG. 2 shows a mode in which the flavor inhaler 10 heats the flavor generation segment 20A from the outside, it may also heat from the inside. The heating temperature of the flavor inhaler 10 is set to less than 200°C. The heating temperature refers to the temperature of the heater 12 of the flavor inhaler 10. It is also possible to place a susceptor in the flavor generation segment 20A and heat the flavor generation segment 20A using an induction method.

[0084] The control unit 15 controls the temperature at which the heater 12 heats the flavor-generating article 20. For example, the control unit 15 may control the operation of the heater 12 based on a predetermined heating profile. The heating profile is control information for controlling the temperature at which the flavor generating segment 20A is heated. As an example, the heating profile may include a target value for the temperature of the heating section (hereinafter also referred to as the target temperature). The target temperature may change depending on the elapsed time since the start of heating. In this case, the heating profile includes information specifying the time series progression of the target temperature. The heating profile may include one or more combinations of the elapsed time since the start of heating and the target temperature to be reached at that elapsed time. The control unit 15 then controls the temperature of the heating section based on the difference between the target temperature in the heating profile corresponding to the elapsed time since the start of current heating and the current actual temperature. The temperature control of the heating section can be achieved, for example, by known feedback control. In feedback control, the control unit 15 controls the operation of the heating section based on, for example, the difference between the actual temperature and the target temperature. The feedback control may be, for example, a PID (Proportional-Integral-Differential) control. The actual temperature of the heating unit may be detected by, for example, a temperature sensor.

[0085] In this embodiment, the target temperature in the heating profile is set to less than 200°C. By setting the heating temperature by the heater 12 to less than 200°C, it is possible to provide a characteristic aerosol, which will be described later. The heating temperature by the heater 12 may be 180°C or less, 150°C or less, or less than 150°C. The heating temperature by the heater 12 may be 30°C or more, or 40°C or more. The temperature may be 190°C, 180°C, 170°C, 160°C, 150°C, 140°C, 130°C, 120°C, 110°C, 100°C, 90°C, 80°C, 70°C, 60°C, 50°C, 40°C, or 30°C.

[0086] (Characteristics of the aerosol generated from the flavor-generating article) In the method according to the present embodiment, the flavor source contained in the flavor-generating article comprises at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves. When the flavor source comprises dill seeds, it is preferable that, when the aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, the ratio (A1 / B1) of the peak area of ​​phenol (A1) to the sum (B1) of the peak areas of limonene, carvone, and dilapidole is 0.0017 or less.

[0087] Limonene, carvone, and dillpiol are representative examples of characteristic components derived from dill seeds as a non-tobacco plant material. Meanwhile, phenol is a representative example of an undesirable component that occurs along with the characteristic components. In the method according to this embodiment, the flavor source contained in the flavor-generating article is heated at a low temperature of less than 200°C, thereby maintaining the generation of characteristic components derived from non-tobacco plant materials during heating while selectively suppressing the generation of undesirable components. As a result, the A1 / B1 ratio can be reduced to 0.0017 or less.

[0088] The A1 / B1 ratio is preferably 0.0017 or less, more preferably 0.0012 or less, even more preferably 0.0009 or less, and even more preferably 0.0005 or less. The lower the A1 / B1 ratio, the better, but the lower limit of the range of the A1 / B1 ratio can be, for example, 0 or more, or can be greater than 0, such as 0.00007 or more.

[0089] Furthermore, when the flavor source contains rosemary, when the aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, it is preferable that the ratio (A2 / B2) of the peak area of ​​phenol (A2) to the sum (B2) of the peak areas of limonene, 1,8-cineole, and β-caryophyllene is 0.0036 or less.

[0090] Limonene, 1,8-cineole, and β-caryophyllene are typical examples of characteristic components derived from rosemary as a non-tobacco plant material. Meanwhile, phenol is a typical example of an undesirable component that occurs along with the characteristic components. In the method according to the present embodiment, the flavor source contained in the flavor-generating article is heated at a low temperature of less than 200°C, so that the generation of undesirable components can be selectively suppressed while maintaining the generation of characteristic components derived from non-tobacco plant materials during heating. As a result, the A2 / B2 ratio can be reduced to 0.0036 or less.

[0091] The A2 / B2 ratio is preferably 0.0036 or less, more preferably 0.002 or less, even more preferably 0.0015 or less, even more preferably 0.0012 or less, and particularly preferably 0.0010 or less. The lower the A2 / B2 ratio, the better, but the lower limit of the range of the A2 / B2 ratio can be, for example, 0 or more, or can be greater than 0, such as 0.00005 or more.

[0092] Furthermore, when the flavor source contains star anise, when the aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, it is preferable that the ratio (A3 / B3) of the peak area of ​​catechol (A3) to the sum (B3) of the peak areas of β-caryophyllene, α-terpineol, and anethole is 0.20 or less.

[0093] β-Caryophyllene, α-terpineol, and anethole are typical examples of characteristic components derived from star anise as a non-tobacco plant material. Meanwhile, catechol is a typical example of an undesirable component that is generated along with the characteristic components. In the method according to the present embodiment, the flavor source contained in the flavor-generating article is heated at a low temperature of less than 200°C, thereby maintaining the generation of characteristic components derived from non-tobacco plant materials during heating while selectively suppressing the generation of undesirable components. As a result, the A3 / B3 ratio can be reduced to 0.20 or less.

[0094] The A3 / B3 ratio is preferably 0.20 or less, more preferably 0.13 or less, even more preferably 0.056 or less, even more preferably 0.033 or less, and particularly preferably 0.009 or less. The lower the A3 / B3 ratio, the better, but the lower limit of the range of the A3 / B3 ratio can be, for example, 0 or more, or can be greater than 0, such as 0.0045 or more.

[0095] Furthermore, when the flavor source contains clove, when the aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, it is preferable that the ratio (A4 / B4) of the peak area (A4) of ρ-cresol to the sum (B4) of the peak areas of α-copaene, β-caryophyllene, and α-humulene is 0.0047 or less.

[0096] α-Copaene, β-caryophyllene, and α-humulene are typical examples of characteristic components derived from cloves as a non-tobacco plant material. On the other hand, ρ-cresol is a typical example of an undesirable component that occurs along with the characteristic components. In the method according to the present embodiment, the flavor source contained in the flavor-generating article is heated at a low temperature of less than 200°C, thereby maintaining the generation of characteristic components derived from non-tobacco plant materials during heating while selectively suppressing the generation of undesirable components. As a result, the A4 / B4 ratio can be reduced to 0.0047 or less.

[0097] The A4 / B4 ratio is preferably 0.0047 or less, more preferably 0.0042 or less, even more preferably 0.0036 or less, even more preferably 0.0030 or less, and particularly preferably 0.0013 or less. The lower the A4 / B4 ratio, the better, but the lower limit of the range of the A4 / B4 ratio can be, for example, 0 or more, or can be greater than 0, such as 0.00060 or more.

[0098] The aerosol to be analyzed by GC / MS is the aerosol generated when the flavor source is heated at a temperature of less than 200°C. However, the heating temperature of the flavor source may be 180°C or less, 150°C or less, or less than 150°C. The heating temperature may be 30°C or more, or 40°C or more. The heating temperature may be 190°C, 180°C, 170°C, 160°C, 150°C, 140°C, 130°C, 120°C, 110°C, 100°C, 90°C, 80°C, 70°C, 60°C, 50°C, 40°C, or 30°C.

[0099] The GC / MS analysis of the aerosol can be performed by the following method. The following devices can be used for sample heating, component collection / thermal desorption, and component analysis: Sample heating: Thermal Desorption Introduction System, GERSTEL TDU2 (GERSTEL) Component collection / thermal desorption: Programmable Temperature Vaporizer (PVT), CIS4 (GERSTEL) Component analysis: Agilent 8890 / 5977 Gas Chromatography Mass Spectrometer (Agilent)

[0100] A 1 mg sample of flavor source is filled into a glass tube and heated in a TDU (Thermal Desorption Unit) (30°C (0 min) → 60°C / min → predetermined temperature below 200°C (7 min)). Components evaporated / generated during heating are collected in a CIS (Cooled Injection System) cooled to -100°C (Transfer line temp. 350°C). Next, the CIS is heated to desorb the components (-100°C (5 min) → 12°C / sec → 350°C (30 min)). Thereafter, separation is performed under the following column and oven conditions, and the resultant is analyzed by Mass (Scan mode). Column: HP INNOWAX (Agilent), 30 m × 0.25 mm (I.D.) × 0.25 μm (Film thickness) Oven temperature: 40 ° C (7 min) → 5 ° C / min → 260 ° C (69 min)

[0101] Second Embodiment According to this embodiment, a method of using a flavor generating article including a flavor source includes heating an aerosol source to generate an aerosol, and passing the aerosol through the flavor source, wherein the temperature of the flavor source is less than 200° C. The flavor source also includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0102] In a method of using a flavor-generating article according to this embodiment, an aerosol generated by heating an aerosol source passes through a flavor source containing at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove, thereby transferring characteristic components and undesirable components contained in the flavor source into the aerosol, which is then supplied to a user. The temperature of the flavor source is set to be less than 200°C. This allows the delivery of characteristic components derived from non-tobacco plant materials to the user to be maintained while selectively suppressing the delivery of undesirable components. In this method, the temperature of the flavor source is less than 200°C, and may be 180°C or less, or less than 150°C. The temperature of the flavor source may also be 30°C or higher, or 40°C or higher. Furthermore, the temperature may be 190°C, 180°C, 170°C, 160°C, 150°C, 140°C, 130°C, 120°C, 110°C, 100°C, 90°C, 80°C, 70°C, 60°C, 50°C, 40°C, or 30°C.

[0103] The method according to this embodiment is basically the same as the method of using the flavor-generating article according to the first embodiment, except that the aerosol generated by heating the aerosol source is passed through the flavor source. That is, the flavor source and its form, the aerosol source, and the properties of the aerosol generated from the flavor-generating article in the method according to this embodiment can be the same as those in the first embodiment.

[0104] (Flavor-Generating Article) The flavor-generating article used in the method according to this embodiment includes a flavor source. The flavor source is suitable for a non-combustion-heating type flavor-generating article. The flavor-generating article used in the method according to this embodiment is not particularly limited, and one embodiment of the flavor-generating article is shown in FIG. 3. As shown in FIG. 3, a cartridge 30C, which is a flavor-generating article according to this embodiment, has at least a flavor source 21. The cartridge 30C has a shape extending along a predetermined direction A. The cartridge 30C has a flavor source container 31, which is a container for accommodating the flavor source 21, a mesh body 32, a filter 33, and a cap 34. The cartridge 30C has a second flow path 30X as an aerosol flow path.

[0105] In the predetermined direction A, the maximum size of the cartridge 30C is preferably 40 mm or less. Furthermore, in the predetermined direction A, the maximum size of the cartridge 30C is preferably 25 mm or less. On the other hand, in the predetermined direction A, the minimum size of the cartridge 30C is preferably 5 mm or more. Furthermore, in the predetermined direction A, the minimum size of the cartridge 30C is preferably 1 mm or more. In the direction perpendicular to the predetermined direction A, the maximum size of the cartridge 30C is preferably 20 mm or less. Furthermore, in the direction perpendicular to the predetermined direction A, the maximum size of the cartridge 30C is preferably 10 mm or less. On the other hand, in the direction perpendicular to the predetermined direction A, the minimum size of the cartridge 30C is preferably 3 mm or more. Furthermore, in the direction perpendicular to the predetermined direction A, the minimum size of the cartridge 30C is preferably 1 mm or more.

[0106] The flavor source storage body 31 has a cylindrical shape and forms a second flow path 30X extending along a predetermined direction A. The flavor source storage body 31 is a container that stores a flavor source 21. The flavor source 21 that imparts a flavor to the aerosol is stored in the second flow path 30X. The weight of the flavor source 21 stored in the flavor source storage body 31 may be 100 to 1000 mg, 100 to 400 mg, or 200 to 380 mg.

[0107] (Flavor inhaler, flavor generating system) The method according to the present embodiment is realized by, for example, a flavor generating system including a flavor generating article containing the flavor source, an aerosol source, and a flavor inhaler including a heater for heating the aerosol source. The flavor generating article is coupled to the flavor inhaler such that, in use, an aerosol generated by heating the aerosol source with the heater passes through the flavor source, and the temperature of the flavor source is less than 200°C. For example, the flavor generating article can be coupled to the flavor inhaler such that, in use, the aerosol generated by heating the aerosol source with the heater passes through the flavor source, causing the flavor source to be heated to a temperature less than 200°C. Examples of the flavor generating system are shown in FIGS. 4 and 5. FIG. 4 is a perspective view showing an example of the exterior of a flavor generating system 30. FIG. 5 is an exploded view showing an example of a flavor generating system 30. The flavor generating system 30 is an electronic cigarette, a nebulizer, or the like, and generates an aerosol in response to inhalation by the user and provides it to the user.

[0108] 4 and 5, the flavor generating system 30 includes a cartridge 30C containing a flavor source, and a flavor inhaler that can accommodate the cartridge 30C and is composed of a main body 30A and an aerosol source holding unit 30B. The main body 30A supplies power and controls the operation of the entire device. The aerosol source holding unit 30B holds the aerosol source that is atomized to generate an aerosol.

[0109] The flavor generating system 30 is formed by a user or the like assembling the main body 30A, the aerosol source holding part 30B, and the cartridge 30C. The main body 30A, the aerosol source holding part 30B, and the cartridge 30C are each shaped like a cylinder, a truncated cone, or the like, with a predetermined diameter, and can be joined in this order: main body 30A, aerosol source holding part 30B, cartridge 30C. The aerosol source holding part 30B and the cartridge 30C may be disposable replacement parts.

[0110] FIG. 6 is a schematic diagram showing an example of the interior of the flavor generating system 30. The main body 30A includes a power source 35, a control unit 36, and a suction sensor 37. The control unit 36 ​​is electrically connected to the power source 35 and the suction sensor 37. The power source 35 is a secondary battery or the like, and supplies power to the electrical circuitry of the flavor generating system 30. The control unit 36 ​​is a processor such as a microcontroller (MCU: Micro-Control Unit), and controls the operation of the electrical circuitry of the flavor generating system 30. The suction sensor 37 is an air pressure sensor, a flow rate sensor, or the like. When a user inhales through the mouthpiece of the flavor generating system 30, the suction sensor 37 outputs a value corresponding to the negative pressure and gas flow rate generated inside the flavor generating system 30. In other words, the control unit 36 ​​can detect inhalation based on the output value of the suction sensor 37.

[0111] The aerosol source holding unit 30B of the flavor generating system 30 includes a storage unit 38, a supply unit 39, a load 40, and a remaining amount sensor 41. The storage unit 38 is a container that stores a liquid aerosol source that is atomized by heating. The aerosol source can be, for example, a polyol-based material such as glycerin or propylene glycol. The aerosol source may also be a mixed liquid that further contains nicotine liquid, water, flavoring, etc. The storage unit 38 is assumed to have such an aerosol source stored therein in advance. The aerosol source may also be a solid that does not require the storage unit 38.

[0112] The supply unit 39 includes a wick formed by twisting a fiber material such as glass fiber. The supply unit 39 is connected to the reservoir 38. The supply unit 39 is also connected to the load 40, or at least a portion of the supply unit 39 is disposed near the load 40. The aerosol source permeates the wick by capillary action and moves to a portion where the aerosol source can be atomized by heating by the load 40. In other words, the supply unit 39 draws the aerosol source from the reservoir 38 and transports it to the load 40 or its vicinity. Note that porous ceramic or cotton fiber may be used for the wick instead of glass fiber.

[0113] The load 40 is, for example, a coil-shaped heater that generates heat when a current flows through it. The load 40 may have a positive temperature coefficient (PTC) characteristic, and its resistance value is approximately directly proportional to the heat generation temperature. The load 40 does not necessarily have to have a positive temperature coefficient characteristic, as long as its resistance value correlates with the heat generation temperature. As an example, the load 40 may have a negative temperature coefficient (NTC) characteristic. The load 40 may be wrapped around the outside of the wick, or the wick may surround the load 40. Power supply to the load 40 is controlled by the control unit 36. When the aerosol source is supplied from the storage unit 38 to the load 40 by the supply unit 39, the aerosol source evaporates due to the heat of the load 40, generating an aerosol. Furthermore, when the control unit 36 ​​detects an inhalation operation by the user based on the output value of the suction sensor 37, it supplies power to the load 40 to generate aerosol. Furthermore, when the remaining amount of the aerosol source stored in the storage unit 38 is sufficient, a sufficient amount of the aerosol source is also supplied to the load 40, and heat generated in the load 40 is transported to the aerosol source. In other words, the heat generated in the load 40 is used to heat and vaporize the aerosol source. Therefore, the temperature of the load 40 almost never exceeds a predetermined temperature designed in advance. On the other hand, when the aerosol source stored in the storage unit 38 is depleted, the amount of aerosol source supplied per hour to the load 40 decreases. As a result, the heat generated in the load 40 is not transported to the aerosol source. In other words, the heat generated in the load 40 is not used to heat and vaporize the aerosol source. Therefore, the load 40 overheats, and the resistance value of the load 40 also increases accordingly.

[0114] The remaining amount sensor 41 outputs sensing data for estimating the remaining amount of the aerosol source stored in the storage unit 38 based on the temperature of the load 40. For example, the remaining amount sensor 41 includes a resistor (shunt resistor) for measuring current connected in series with the load 40 and a measuring device connected in parallel with the resistor to measure the voltage value of the resistor. Note that the resistance value of the resistor is a predetermined constant value that hardly changes with temperature. Therefore, the value of the current flowing through the resistor can be determined based on the known resistance value and the measured voltage value.

[0115] A flavor is imparted to the aerosol generated by the heat of the load 40 in the aerosol source holding unit 30B by passing the aerosol through the flavor source 21 in the cartridge 30C. At this time, the temperature of the flavor source 21 is set to be less than 200°C. The temperature of the flavor source 21 may be 180°C or less, 150°C or less, or less than 150°C. The temperature of the flavor source 21 may be 30°C or more, or 40°C or more. The temperature may be 190°C, 180°C, 170°C, 160°C, 150°C, 140°C, 130°C, 120°C, 110°C, 100°C, 90°C, 80°C, 70°C, 60°C, 50°C, 40°C, or 30°C. In order to keep the temperature of the flavor source below 200° C., the cartridge 30C may be disposed at a certain distance from the load 40. The distance between the load 40 and the lower end of the cartridge 30C (the end closest to the load 40 in use) may be, for example, 2 to 15 mm.

[0116] The flavor generating system 30 may also have a heating unit (not shown) that heats the cartridge 30C. The heating unit may be arranged to surround the cartridge 30C. In this case, the control unit 36 ​​of the flavor generating system 30 controls the temperature to which the heating unit heats the cartridge 30C (flavor source 21). For example, the control unit 36 ​​may control the operation of the heating unit based on a predetermined heating profile. The heating profile is control information for controlling the temperature to which the flavor source 21 is heated. As an example, the heating profile may include a target value for the temperature of the heating unit (hereinafter also referred to as the target temperature). The target temperature may change depending on the elapsed time from the start of heating, in which case the heating profile includes information that specifies the time-series progression of the target temperature.

[0117] The heating profile may include one or more combinations of the elapsed time since the start of heating and the target temperature to be reached at that elapsed time. The control unit 36 ​​then controls the temperature of the heating unit based on the difference between the target temperature in the heating profile corresponding to the elapsed time since the start of current heating and the current actual temperature. The temperature control of the heating unit can be achieved, for example, by known feedback control. In feedback control, the control unit 36 ​​controls the operation of the heating unit based on the difference between the actual temperature and the target temperature, etc. The feedback control may be, for example, PID control (Proportional-Integral-Differential Controller). The actual temperature of the heating unit may be detected, for example, by a temperature sensor.

[0118] In this embodiment, the target temperature in the heating profile is set to less than 200°C. A heating temperature of less than 200°C by the heating unit can provide the aforementioned characteristic aerosol. The heating temperature by the heating unit may be 180°C or less, 150°C or less, or less than 150°C. The heating temperature by the heating unit may be 30°C or more, or 40°C or more. The temperature may be 190°C, 180°C, 170°C, 160°C, 150°C, 140°C, 130°C, 120°C, 110°C, 100°C, 90°C, 80°C, 70°C, 60°C, 50°C, 40°C, or 30°C.

[0119] [Flavor Generating System] [Third Embodiment] A flavor generating system according to this embodiment includes a flavor generating article including a flavor source, and a flavor inhaler including a heater that heats the flavor source at a temperature less than 200° C. Here, the flavor source includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0120] In the flavor generating system according to this embodiment, the flavor source containing the non-tobacco plant material is heated at a low temperature of less than 200°C by a heater in a flavor inhaler. This allows the delivery of characteristic components derived from non-tobacco plant materials to the user to be maintained while selectively suppressing the delivery of undesirable components. The flavor generating system according to the first embodiment can be suitably used in the flavor generating system according to this embodiment. The heating temperature by the heater may be 180°C or less, 150°C or less, or even less than 150°C. The heating temperature by the heater may be 30°C or more, or 40°C or more. Furthermore, the temperature may be 190°C, 180°C, 170°C, 160°C, 150°C, 140°C, 130°C, 120°C, 110°C, 100°C, 90°C, 80°C, 70°C, 60°C, 50°C, 40°C, or 30°C.

[0121] [Fourth Embodiment] A flavor generating system according to this embodiment includes a flavor generating article including a flavor source, an aerosol source, and a flavor inhaler including a heater for heating the aerosol source. The flavor generating article is coupled to the flavor inhaler such that, in use, an aerosol generated by heating the aerosol source with the heater passes through the flavor source, and the temperature of the flavor source in use is less than 200° C. The flavor source includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0122] In the flavor generating system according to this embodiment, when the flavor generating article is in use, the flavor generating article is coupled to a flavor inhaler, and a heater in the flavor inhaler heats an aerosol source. The aerosol generated by heating the aerosol source passes through the flavor source, causing characteristic and undesirable components contained in the flavor source to migrate into the aerosol, which is then supplied to a user. The temperature of the flavor source is set to be less than 200°C. For example, the flavor generating article can be coupled to the flavor inhaler such that, when in use, the aerosol generated by heating the aerosol source with the heater passes through the flavor source, the flavor source is heated to a temperature less than 200°C. Setting the temperature of the flavor source to be less than 200°C allows the delivery of characteristic components derived from non-tobacco plant materials to the user to be maintained, while selectively suppressing the delivery of undesirable components. The flavor generating system according to the second embodiment can be suitably used in the flavor generating system according to this embodiment. The temperature of the flavor source may be 180°C or less, 150°C or less, or less than 150°C. The temperature of the flavor source may be 30°C or more, or 40°C or more. The temperature may be 190°C, 180°C, 170°C, 160°C, 150°C, 140°C, 130°C, 120°C, 110°C, 100°C, 90°C, 80°C, 70°C, 60°C, 50°C, 40°C, or 30°C.

[0123] The present embodiment will be described in more detail below with reference to examples, but the present embodiment is not limited to these examples.

[0124] Example 1: Dill seed particles were prepared by crushing and classifying dill seeds as a flavor source. 1 mg of the dill seed particles was packed into a glass tube and heated at 60°C using a TDU (Thermal Desorption Unit) (30°C (0 min) → 60°C / min → 60°C (7 min)). Components evaporated / generated during heating were collected using a CIS (Cooled Injection System) cooled to -100°C (Transfer line temp. 350°C). Next, the CIS was heated to desorb the components (-100°C (5 min) → 12°C / sec → 350°C (30 min)). Separation was then performed using the following column and oven conditions, followed by analysis using Mass (Scan mode). Column: HP INNOWAX (Agilent), 30 m × 0.25 mm (I.D.) × 0.25 μm (Film thickness) Oven temperature: 40 ° C (7 min) → 5 ° C / min → 260 ° C (69 min)

[0125] The following devices were used for sample heating, component collection / thermal desorption, and component analysis: Sample heating: Thermal Desorption Introduction System, GERSTEL TDU2 (GERSTEL) Component collection / thermal desorption: Programmable Temperature Vaporizer (PVT), CIS4 (GERSTEL) Component analysis: Agilent 8890 / 5977 Gas Chromatography Mass Spectrometer (Agilent)

[0126] The total ion chromatogram obtained by the above analysis is shown in FIG. 7, and a list of each component identified from the total ion chromatogram is shown in Table 1. In Table 1, the "○" was assigned according to the following method. That is, first, the total area of ​​all peaks in the total ion chromatogram when the sample was heated at 350°C was obtained. Next, it was confirmed that limonene, carvone, dilapiol, and phenol were present among the components that had an area of ​​0.7% or more of the obtained total value and could be identified using a spectral library (Wiley Register 11th Edition / NIST 2017 Mass Spectral Library, manufactured by Wiley). Next, for each of these components, components that had peaks at the same retention time in the total ion chromatogram when the sample was heated at each temperature and could be identified using the spectral library were assigned an "○", and all other components were assigned a "-". The ratio (A1 / B1) of the peak area of ​​phenol (A1) to the sum of the peak areas of limonene, carvone, and dilapidole (B1) is shown in Table 2. Each peak area was determined by selecting one ion (m / z) specific to each component and calculating the area value of its mass chromatogram.

[0127] [Example 2] The same procedure as in Example 1 was carried out, except that 1 mg of dill seed particles was packed into a glass tube and heated at 150°C using a TDU (30°C (0 min) → 60°C / min → 150°C (7 min)). The results are shown in Figure 8 and Tables 1 and 2.

[0128] [Example 3] The same procedure as in Example 1 was carried out, except that 1 mg of dill seed particles was packed into a glass tube and heated at 180°C using a TDU (30°C (0 min) → 60°C / min → 180°C (7 min)). The results are shown in Table 2.

[0129] Comparative Example 1 The same procedure as in Example 1 was carried out, except that 1 mg of dill seed particles was packed into a glass tube and heated at 200°C using a TDU (30°C (0 min) → 60°C / min → 200°C (7 min)). The results are shown in Table 2.

[0130] Comparative Example 2 The same procedure as in Example 1 was repeated, except that 1 mg of dill seed particles was packed into a glass tube and heated at 250°C using a TDU (30°C (0 min) → 60°C / min → 250°C (7 min)). The results are shown in Figure 9 and Tables 1 and 2.

[0131] Comparative Example 3 The same procedure as in Example 1 was repeated, except that 1 mg of dill seed particles was packed into a glass tube and heated at 350°C using a TDU (30°C (0 min) → 60°C / min → 350°C (7 min)). The results are shown in Figure 10 and Tables 1 and 2.

[0132]

[0133]

[0134] As shown in Table 1 and Figures 7 to 10, in Examples 1 and 2, where the heating temperature was less than 200°C, the peaks of limonene (No. 1, CAS No.: 138-86-3), carvone (No. 8, CAS No.: 99-49-0), and dilapiol (No. 15, CAS No.: 484-31-1), which are characteristic components derived from dill seeds, were observed to a certain extent, but the peak of phenol (No. 11, CAS No.: 108-95-2), which is an undesirable component, was very small. On the other hand, in Comparative Examples 2 and 3, where the heating temperature was 200°C or higher, the peaks of both the characteristic components derived from dill seeds and the undesirable components were observed to a certain extent.

[0135] Furthermore, as shown in Table 2, in Examples 1 to 3, in which the heating temperature was less than 200°C, the A1 / B1 value was 0.0017 or less, indicating that the amount of undesirable components supplied was small relative to the amount of characteristic components derived from dill seeds. On the other hand, in Comparative Examples 1 to 3, in which the heating temperature was 200°C or higher, the A1 / B1 value exceeded 0.0017, indicating that the amount of undesirable components supplied was large relative to the amount of characteristic components derived from dill seeds.

[0136] Example 4 76% by weight of dill seed particles obtained by crushing and classifying dill seeds were mixed with 12% by weight of glycerin, 6% by weight of pulp, and 6% by weight of carboxymethyl cellulose. 20 to 30% by weight of water was added to the resulting mixture, which was then rolled with a roller and heated and dried in an oven at 80°C for 5 minutes to form into a sheet. The same procedure as in Example 1 was repeated, except that the resulting dill seed particle-containing sheet was used as a flavor source. The results are shown in Figure 11 and Table 3.

[0137] [Example 5] The same procedure as in Example 2 was carried out, except that the dill seed particle-containing sheet of Example 4 was used as the flavor source. The results are shown in Figure 12 and Table 3.

[0138] Comparative Example 4 The same procedure as in Comparative Example 2 was carried out, except that the dill seed particle-containing sheet of Example 4 was used as the flavor source. The results are shown in FIG.

[0139] Comparative Example 5 The same procedure as in Comparative Example 3 was carried out, except that the dill seed particle-containing sheet of Example 4 was used as the flavor source. The results are shown in FIG.

[0140] In Table 3, the methods marked with "◯" are the same as those in Table 1.

[0141]

[0142] As shown in Table 3 and Figures 11 to 14, in Examples 4 and 5, where the heating temperature was less than 200°C, the peaks of limonene (No. 1, CAS No.: 138-86-3), carvone (No. 8, CAS No.: 99-49-0), and dilapiol (No. 15, CAS No.: 484-31-1), which are characteristic components derived from dill seeds, were observed to a certain extent, but the peak of phenol (No. 11, CAS No.: 108-95-2), which is an undesirable component, was very small. On the other hand, in Comparative Examples 4 and 5, where the heating temperature was 200°C or higher, the peaks of both the characteristic components derived from dill seeds and the undesirable components were observed to a certain extent.

[0143] [Example 6] The same procedure as in Example 1 was repeated, except that rosemary particles obtained by crushing and classifying rosemary leaves were used as the flavor source instead of the dill seed particles. The results are shown in Figure 15 and Tables 4 and 5.

[0144] [Example 7] The same procedure as in Example 2 was repeated, except that rosemary particles obtained by crushing and classifying rosemary leaves were used as the flavor source instead of the dill seed particles. The results are shown in Figure 16 and Tables 4 and 5.

[0145] [Example 8] The same procedure as in Example 3 was carried out, except that rosemary particles obtained by crushing and classifying rosemary leaves were used as the flavor source instead of the dill seed particles. The results are shown in Table 5.

[0146] Comparative Example 6 The same procedure as in Comparative Example 1 was repeated, except that rosemary particles obtained by crushing and classifying rosemary leaves were used as the flavor source instead of the dill seed particles. The results are shown in Table 5.

[0147] Comparative Example 7 The same procedure as in Comparative Example 2 was repeated, except that rosemary particles obtained by crushing and classifying rosemary leaves were used as the flavor source instead of the dill seed particles. The results are shown in FIG. 17 and Tables 4 and 5.

[0148] Comparative Example 8 The same procedure as in Comparative Example 3 was repeated, except that rosemary particles obtained by crushing and classifying rosemary leaves were used as the flavor source instead of the dill seed particles. The results are shown in FIG. 18 and Tables 4 and 5.

[0149] In Table 4, the "○" symbol was assigned according to the following method. That is, first, the total area of ​​all peaks in the total ion chromatogram when the sample was heated at 350°C was obtained. Next, it was confirmed that limonene, 1,8-cineole, β-caryophyllene, and phenol were present among the components that had an area of ​​0.6% or more of the obtained total value and could be identified using the spectral library. Next, for each of these components, components that had peaks at the same retention time in the total ion chromatogram when the sample was heated at each temperature and could be identified using the spectral library were assigned an "○" symbol, and all other components were assigned a "-" symbol.

[0150]

[0151]

[0152] 15 to 18, in Examples 6 and 7, in which the heating temperature was less than 200°C, the peaks of limonene (No. 3, CAS No.: 138-86-3), 1,8-cineole (No. 4, CAS No.: 470-82-6), and β-caryophyllene (No. 10, CAS No.: 87-44-5), which are characteristic components derived from rosemary, were observed at a certain level, but the peak of phenol (No. 17, CAS No.: 108-95-2), which is an undesirable component, was very small. On the other hand, in Comparative Examples 7 and 8, in which the heating temperature was 200°C or higher, the peaks of both the characteristic components derived from rosemary and the undesirable components were observed at a certain level.

[0153] Furthermore, as shown in Table 5, in Examples 6 to 8, in which the heating temperature was less than 200°C, the A2 / B2 value was 0.0036 or less, indicating that the amount of undesirable components supplied was small relative to the amount of characteristic rosemary-derived components supplied. On the other hand, in Comparative Examples 6 to 8, in which the heating temperature was 200°C or higher, the A2 / B2 value exceeded 0.0036, indicating that the amount of undesirable components supplied was large relative to the amount of characteristic rosemary-derived components supplied.

[0154] [Example 9] The same procedure as in Example 4 was carried out, except that rosemary particles obtained by crushing and classifying rosemary leaves were used as the flavor source instead of the dill seed particles. The results are shown in Figure 19 and Table 6.

[0155] [Example 10] The same procedure as in Example 2 was carried out, except that the rosemary particle-containing sheet of Example 9 was used as the flavor source. The results are shown in Figure 20 and Table 6.

[0156] Comparative Example 9 The same procedure as in Comparative Example 2 was carried out, except that the rosemary particle-containing sheet of Example 9 was used as the flavor source. The results are shown in FIG.

[0157] Comparative Example 10 The same procedure as in Comparative Example 3 was carried out, except that the rosemary particle-containing sheet of Example 9 was used as the flavor source. The results are shown in FIG.

[0158] In Table 6, the methods marked with "○" are the same as those in Table 4.

[0159]

[0160] As shown in Table 6 and Figures 19 to 22, in Examples 9 and 10, in which the heating temperature was less than 200°C, the peaks of limonene (No. 3, CAS No.: 138-86-3), 1,8-cineole (No. 4, CAS No.: 470-82-6), and β-caryophyllene (No. 10, CAS No.: 87-44-5), which are characteristic components derived from rosemary, were observed at a certain level, but the peak of phenol (No. 17, CAS No.: 108-95-2), which is an undesirable component, was very small. On the other hand, in Comparative Examples 9 and 10, in which the heating temperature was 200°C or higher, the peaks of both the characteristic components derived from rosemary and the undesirable components were observed at a certain level.

[0161] [Example 11] The same procedure as in Example 1 was carried out, except that star anise particles obtained by crushing and classifying star anise were used as the flavor source instead of dill seed particles. The results are shown in Figure 23 and Tables 7 and 8.

[0162] [Example 12] The same procedure as in Example 2 was repeated, except that star anise particles obtained by crushing and classifying star anise were used as the flavor source instead of dill seed particles. The results are shown in Figure 24 and Tables 7 and 8.

[0163] [Example 13] The same procedure as in Example 3 was carried out, except that star anise particles obtained by crushing and classifying star anise were used as the flavor source instead of dill seed particles. The results are shown in Table 8.

[0164] Comparative Example 11 The same procedure as in Comparative Example 1 was carried out, except that star anise particles obtained by crushing and classifying star anise were used as the flavor source instead of dill seed particles. The results are shown in Table 8.

[0165] Comparative Example 12 The same procedure as in Comparative Example 2 was repeated, except that star anise particles obtained by crushing and classifying star anise were used as the flavor source instead of the dill seed particles. The results are shown in Figure 25 and Tables 7 and 8.

[0166] Comparative Example 13 The same procedure as in Comparative Example 3 was carried out, except that star anise particles obtained by crushing and classifying star anise were used as the flavor source instead of the dill seed particles. The results are shown in Figure 26 and Tables 7 and 8.

[0167] In Table 7, the "○" symbol was assigned according to the following method. That is, first, the sum of the areas of all peaks in the total ion chromatogram when the sample was heated at 350°C was obtained. Next, it was confirmed that β-caryophyllene, α-terpineol, anethole, and catechol were present among the components that had an area of ​​0.07% or more of the obtained sum and could be identified using the spectral library. Next, for each of these components, components that had peaks at the same retention time in the total ion chromatogram when the sample was heated at each temperature and could be identified using the spectral library were assigned an "○" symbol, and all other components were assigned a "-" symbol.

[0168]

[0169]

[0170] 23 to 26, in Examples 11 and 12, in which the heating temperature was less than 200°C, the peaks of β-caryophyllene (No. 13, CAS No.: 87-44-5), α-terpineol (No. 19, CAS No.: 98-55-5), and anethole (No. 21, CAS No.: 104-46-1), which are characteristic star anise-derived components, were observed at a certain level, but the peak of catechol (No. 39, CAS No.: 120-80-9), which is an undesirable component, was very small. On the other hand, in Comparative Examples 12 and 13, in which the heating temperature was 200°C or higher, the peaks of both the characteristic star anise-derived component and the undesirable component were observed at a certain level.

[0171] Furthermore, as shown in Table 8, in Examples 11 to 13, in which the heating temperature was less than 200°C, the A3 / B3 value was 0.20 or less, indicating that the supply amount of undesirable components was small relative to the supply amount of characteristic components derived from star anise. On the other hand, in Comparative Examples 11 to 13, in which the heating temperature was 200°C or higher, the A3 / B3 value exceeded 0.20, indicating that the supply amount of undesirable components was large relative to the supply amount of characteristic components derived from star anise.

[0172] [Example 14] The same procedure as in Example 1 was carried out, except that clove particles obtained by crushing and classifying cloves were used as the flavor source instead of the dill seed particles. The results are shown in Figure 27 and Tables 9 and 10.

[0173] [Example 15] The same procedure as in Example 2 was repeated, except that clove particles obtained by crushing and classifying cloves were used as the flavor source instead of the dill seed particles. The results are shown in Figure 28 and Tables 9 and 10.

[0174] [Example 16] The same procedure as in Example 3 was carried out, except that clove particles obtained by crushing and classifying cloves were used as the flavor source instead of the dill seed particles. The results are shown in Table 10.

[0175] Comparative Example 14 The same procedure as in Comparative Example 1 was carried out, except that clove particles obtained by crushing and classifying cloves were used as the flavor source instead of the dill seed particles. The results are shown in Table 10.

[0176] Comparative Example 15 The same procedure as in Comparative Example 2 was repeated, except that clove particles obtained by crushing and classifying cloves were used as the flavor source instead of the dill seed particles. The results are shown in FIG. 29 and Tables 9 and 10.

[0177] Comparative Example 16 The same procedure as in Comparative Example 3 was repeated, except that clove particles obtained by crushing and classifying cloves were used as the flavor source instead of the dill seed particles. The results are shown in FIG. 30 and Tables 9 and 10.

[0178] In Table 9, the "○" was assigned according to the following method. That is, first, the sum of the areas of all peaks in the total ion chromatogram when the sample was heated at 350°C was obtained. Next, it was confirmed that α-copaene, β-caryophyllene, α-humulene, and ρ-cresol were present as components that had an area of ​​0.08% or more of the obtained sum and could be identified using the spectral library. Next, for each of these components, components that had peaks at the same retention time in the total ion chromatogram when the sample was heated at each temperature and could be identified using the spectral library were assigned an "○"; otherwise, they were assigned a "-".

[0179]

[0180]

[0181] As shown in Table 9 and Figures 27 to 30, in Examples 14 and 15, in which the heating temperature was less than 200°C, the peaks of α-copaene (No. 6, CAS No.: 3856-25-5), β-caryophyllene (No. 10, CAS No.: 87-44-5), and α-humulene (No. 12, CAS No.: 6753-98-6), which are characteristic components derived from cloves, were observed at a certain level, but the peak of ρ-cresol (No. 23, CAS No.: 106-44-5), which is an undesirable component, was very small. On the other hand, in Comparative Examples 15 and 16, in which the heating temperature was 200°C or higher, the peaks of both the characteristic components derived from cloves and the undesirable components were observed at a certain level.

[0182] Furthermore, as shown in Table 10, in Examples 14 to 16 in which the heating temperature was less than 200°C, the A4 / B4 value was 0.0047 or less, indicating that the amount of undesirable components supplied was small relative to the amount of characteristic clove-derived components supplied. On the other hand, in Comparative Examples 14 to 16 in which the heating temperature was 200°C or higher, the A4 / B4 value exceeded 0.0047, indicating that the amount of undesirable components supplied was large relative to the amount of characteristic clove-derived components supplied.

[0183] The present embodiment preferably includes the following aspects.

[0184] [1] A method of using a flavor generating article comprising a flavor source, the method comprising a step of heating the flavor source, wherein the temperature of the flavor source is less than 200°C, and the flavor source comprises at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0185] [2] A method of using a flavor generating article comprising a flavor source, comprising: heating an aerosol source to generate an aerosol; and passing the aerosol through the flavor source, wherein the temperature of the flavor source is less than 200°C, and the flavor source comprises at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

[0186] [3] The method described in [1] or [2], wherein the flavor source includes dill seeds, and when the aerosol generated from the flavor generating item is analyzed by GC / MS using the flavor generating item, the ratio (A1 / B1) of the peak area of ​​phenol (A1) to the sum (B1) of the peak areas of limonene, carvone, and dilapidated phenol is 0.0017 or less.

[0187] [4] The method according to [1] or [2], wherein the flavor source contains rosemary, and when aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, the ratio (A2 / B2) of the peak area (A2) of phenol to the sum (B2) of the peak areas of limonene, 1,8-cineole, and β-caryophyllene is 0.0036 or less.

[0188] [5] The method according to [1] or [2], wherein the flavor source contains star anise, and when aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, the ratio (A3 / B3) of the peak area (A3) of catechol to the sum (B3) of the peak areas of β-caryophyllene, α-terpineol, and anethole is 0.20 or less.

[0189] [6] The method according to [1] or [2], wherein the flavor source comprises cloves, and when aerosol generated from the flavor-generating article is analyzed by GC / MS using the flavor-generating article, the ratio (A4 / B4) of the peak area (A4) of ρ-cresol to the sum (B4) of the peak areas of α-copaene, β-caryophyllene, and α-humulene is 0.0047 or less.

[0190] [7] The method according to any one of [1] to [6], wherein the temperature of the flavor source is 180°C or less.

[0191] [8] The method according to any one of [1] to [7], wherein the temperature of the flavor source is less than 150°C.

[0192] [9] The method according to any one of [1] to [8], wherein the flavor source comprises 5 to 80% by weight of the non-tobacco plant material.

[0193]

[10] The method according to any one of [1] to [9], wherein the flavor source comprises at least one of particles of the non-tobacco plant material and an extract of the non-tobacco plant material.

[0194]

[11] The method according to any one of [1] to

[10] , wherein the nicotine content of the flavor source is 0 to 6.0% by weight.

[0195]

[12] The method according to any one of [1] to

[11] , wherein the flavor source further comprises a tobacco material.

[0196]

[13] The method according to any one of [1] to

[12] , wherein the flavor source comprises a first flavor source containing the non-tobacco plant material and a second flavor source containing a tobacco material.

[0197]

[14] The method according to any one of [1] to

[13] , wherein the flavor source is in the form of granules, a sheet, or a block.

[0198]

[15] The method according to any one of [1] to

[14] , wherein the weight of the flavor source is 100 to 1000 mg.

[0199]

[16] The method according to any one of [1] to

[15] , wherein the flavor-generating article comprises a container that contains the flavor source.

[0200]

[17] The method according to any one of [1] to

[16] , wherein the flavor generating article comprises a flavor generating segment and a mouthpiece, and the flavor generating segment contains the flavor source.

[0201]

[18] A flavor generating system comprising: a flavor generating article including a flavor source; and a flavor inhaler including a heater that heats the flavor source at a temperature less than 200°C, wherein the flavor source includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0202]

[19] A flavor generating system comprising: a flavor generating article including a flavor source; and a flavor inhaler including an aerosol source and a heater for heating the aerosol source, wherein the flavor generating article is coupled to the flavor inhaler such that, in use, an aerosol generated by heating the aerosol source with the heater passes through the flavor source, wherein the temperature of the flavor source in use is less than 200°C, and the flavor source includes at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

[0203]

[20] A flavor source comprising 5 to 80% by weight of a non-tobacco plant material, wherein the non-tobacco plant material comprises at least one selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0204] REFERENCE SIGNS LIST 10 Flavor inhaler 12 Heater 20 Flavor generating article 20A Flavor generating segment 21 Flavor source 30 Flavor generating system 30C Cartridge 31 Flavor source container 40 Load

Claims

1. A method for using a fragrance-generating article containing a fragrance source, comprising the step of heating the fragrance source, wherein the temperature of the fragrance source is less than 200°C, and the fragrance source contains at least one non-tobacco plant raw material selected from the group consisting of dill seed, rosemary, star anise, and clove.

2. A method for using a fragrance-generating article containing a fragrance source, comprising the steps of heating an aerosol source to generate an aerosol and passing the aerosol through the fragrance source, wherein the temperature of the fragrance source is less than 200°C, and the fragrance source contains at least one non-tobacco plant raw material selected from the group consisting of dill seed, rosemary, star anise, and clove.

3. The method according to claim 1 or 2, wherein the fragrance source contains dill seed, and when the aerosol generated from the fragrance-generating article is analyzed by GC / MS during the use of the fragrance-generating article, the ratio (A1 / B1) of the peak area (A1) of phenol to the total peak area (B1) of limonene, carvone, and dilapiol is 0.0017 or less.

4. The method according to claim 1 or 2, wherein the fragrance source contains rosemary, and when the aerosol generated from the fragrance-generating article is analyzed by GC / MS during the use of the fragrance-generating article, the ratio (A2 / B2) of the peak area (A2) of phenol to the total peak area (B2) of limonene, 1,8-cineole, and β-caryophyllene is 0.0036 or less.

5. The method according to claim 1 or 2, wherein the fragrance source contains star anise, and when the aerosol generated from the fragrance-generating article is analyzed by GC / MS during the use of the fragrance-generating article, the ratio (A3 / B3) of the peak area (A3) of catechol to the total peak area (B3) of β-caryophyllene, α-terpineol, and anethole is 0.20 or less.

6. The method according to claim 1 or 2, wherein the fragrance source contains clove, and when the aerosol generated from the fragrance-generating article is analyzed by GC / MS during the use of the fragrance-generating article, the ratio (A4 / B4) of the peak area (A4) of ρ-cresol to the total peak area (B4) of α-copaene, β-caryophyllene, and α-humulene is 0.0047 or less.

7. The method according to any one of claims 1 to 6, wherein the temperature of the flavor source is 180 °C or lower.

8. The method according to any one of claims 1 to 7, wherein the temperature of the flavor source is less than 150 °C.

9. The method according to any one of claims 1 to 8, wherein the flavor source contains 5 to 80% by weight of the non-tobacco plant material.

10. The method according to any one of claims 1 to 9, wherein the flavor source contains at least one of particles of the non-tobacco plant material and an extract of the non-tobacco plant material.

11. The method according to any one of claims 1 to 10, wherein the nicotine content of the flavor source is 0 to 6.0% by weight.

12. The method according to any one of claims 1 to 11, wherein the flavor source further contains a tobacco raw material.

13. The method according to any one of claims 1 to 12, wherein the flavor source includes a first flavor source containing the non-tobacco plant material and a second flavor source containing a tobacco raw material.

14. The method according to any one of claims 1 to 13, wherein the shape of the flavor source is granular, sheet-like, or block-like.

15. The method according to any one of claims 1 to 14, wherein the weight of the flavor source is 100 to 1000 mg.

16. The method according to any one of claims 1 to 15, wherein the flavor-generating article includes a container for housing the flavor source.

17. The method according to any one of claims 1 to 16, wherein the flavor-generating article includes a flavor generation segment and a mouthpiece, and the flavor generation segment contains the flavor source.

18. A flavor generation system including a flavor-generating article containing a flavor source and a flavor inhaler including a heater for heating the flavor source at a temperature of less than 200 °C, wherein the flavor source contains at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

19. A fragrance generating system comprising a fragrance generating article containing a fragrance source, an aerosol source, and a heater for heating the aerosol source, wherein the fragrance generating article is coupled to the fragrance inhaler such that, in use, aerosol generated by heating the aerosol source by the heater passes through the fragrance source, wherein the temperature of the fragrance source in use is less than 200° C., and the fragrance source comprises at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and clove.

20. A fragrance source comprising 5 to 80% by weight of a non-tobacco plant material, wherein the non-tobacco plant material comprises at least one selected from the group consisting of dill seed, rosemary, star anise, and clove.

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