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

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 particles of 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 and flavor generating system

[0001] The present invention relates to methods of using flavor generating articles and flavor generating systems.

[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

[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 and a flavor generating system that can provide a characteristic flavor 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 particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0008] [2] A method for 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 particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0009] [3] The method according to [1] or [2], wherein the flavor source comprises a first plant material and a second plant material, the first plant material being dill seed particles, and the second plant material being tobacco, fiber, or a mixture thereof, and (i) when the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 40 to 80% by weight.

[0010] [4] The method according to [3], wherein when the second plant material does not contain tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 13.

[0011] [5] The method according to [3], wherein when the second plant material contains tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 1.0 to 3.0.

[0012] [6] The method according to any one of [3] to [5], wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is 20 to 70% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 40 to 70% by weight.

[0013] [7] The method according to [1] or [2], wherein the flavor source comprises a first plant material and a second plant material, the first plant material being rosemary particles, and the second plant material being tobacco, fiber, or a mixture thereof, and wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is 5 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 20 to 80% by weight.

[0014] [8] The method according to [7], wherein when the second plant material does not contain tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.1 to 13.

[0015] [9] The method according to [7], wherein when the second plant material contains tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 3.0.

[0016]

[10] The method according to [7] or [8], wherein when the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight.

[0017]

[11] The method according to any one of [7] to

[10] , wherein the content of the first plant material is 40 to 80% by weight.

[0018]

[12] The method according to [1] or [2], wherein the flavor source comprises a first plant material and a second plant material, the first plant material being star anise particles, and the second plant material being tobacco, fiber, or a mixture thereof, and wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 5 to 80% by weight.

[0019]

[13] The method according to

[12] , wherein when the second plant material does not contain tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 13.

[0020]

[14] The method according to

[12] , wherein when the second plant material contains tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.1 to 3.0.

[0021]

[15] The method according to any one of

[12] to

[14] , wherein the content of the first plant material is 40 to 80% by weight.

[0022]

[16] The method according to [1] or [2], wherein the flavor source comprises a first plant material and a second plant material, the first plant material being clove particles, and the second plant material being tobacco, fiber, or a mixture thereof, wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is 40 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 20 to 40% by weight.

[0023]

[17] The method according to

[16] , wherein when the second plant material does not contain tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 1 to 13.

[0024]

[18] The method according to

[16] , wherein when the second plant material contains tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 1.5.

[0025]

[19] The method according to

[16] or

[17] , wherein when the second plant material does not contain tobacco, the content of the first plant material is 40 to 70% by weight.

[0026]

[20] The method according to any one of [3] to

[19] , wherein the flavor source is a mixture of a first base material containing the first plant material and a second base material not containing the first plant material.

[0027]

[21] The method according to any one of [3] to

[19] , wherein the flavor source comprises a substrate containing the first plant material and the second plant material.

[0028]

[22] The method according to

[20] or

[21] , wherein the first substrate, the second substrate, or the substrate has a granular, sheet, or block shape.

[0029]

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

[22] , wherein the temperature of the flavor source is 180°C or less.

[0030]

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

[23] , wherein the temperature of the flavor source is less than 150°C.

[0031]

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

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

[0032]

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

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

[0033]

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

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

[0034]

[28] 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 particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0035]

[29] 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 comprises particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0036] According to the present invention, a method for using a flavor generating article and a flavor generating system 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.

[0037] 1 is a cross-sectional view showing one embodiment of a flavor generating article according to the present embodiment; a cross-sectional view showing one embodiment of a flavor generating system according to the present embodiment; a schematic view showing one embodiment of a flavor generating article according to the present embodiment; a perspective view showing one embodiment of a flavor generating system according to the present embodiment; an exploded view showing one embodiment of a flavor generating system according to the present embodiment; a schematic view showing one embodiment of a flavor generating system according to the present embodiment; a graph showing the A / B value versus heating temperature for dill seed particle-containing sheets in Examples 3 to 5 and Comparative Examples 3 to 5; a graph showing the A / B value versus the amount of dill seed particles blended in Examples 5 to 13 and Comparative Examples 6 and 7; a graph showing the aroma persistence rating versus heating time for dill seed particle-containing sheets in Examples 14 to 18; a graph showing the aroma persistence rating versus heating time for dill seed particle-containing sheets in Examples 19 to 22; a graph showing the A / B value versus heating temperature for rosemary particle-containing sheets in Examples 25 to 27 and Comparative Examples 10 to 12. 1 is a graph showing the A / B value versus the amount of rosemary particles in Examples 27 to 35 and Comparative Examples 13 and 14. FIG. 2 is a graph showing the rating of aroma persistence versus heating time for rosemary particle-containing sheets in Examples 36 to 40. FIG. 3 is a graph showing the rating of aroma persistence versus heating time for rosemary particle-containing sheets in Examples 41 to 44. FIG. 4 is a graph showing the A / B value versus heating temperature for star anise particle-containing sheets in Examples 47 to 49 and Comparative Examples 17 to 19. FIG. 5 is a graph showing the A / B value versus the amount of star anise particles in Examples 49 to 57 and Comparative Examples 20 and 21. FIG. 6 is a graph showing the rating of aroma persistence versus heating time for star anise particle-containing sheets in Examples 58 to 62. FIG. 7 is a graph showing the rating of aroma persistence versus heating time for star anise particle-containing sheets in Examples 63 to 66. FIG. 8 is a graph showing the A / B value versus heating temperature for clove particle-containing sheets in Examples 69 to 71 and Comparative Examples 24 to 26. 1 is a graph showing the A / B value versus the amount of clove particles blended in Examples 70 and 72 to 79 and Comparative Examples 27 and 28. FIG. 2 is a graph showing the aroma persistence rating versus the heating time for clove particle-containing sheets in Examples 80 to 84.1 is a graph showing the aroma persistence rating versus heating time for clove particle-containing sheets in Examples 85 to 88.

[0038] [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 a step of heating the flavor source, wherein the temperature of the flavor source is less than 200° C. The flavor source also includes particles of at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

[0039] 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 particles of 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.

[0040] For example, when the non-tobacco plant material contains dill seed particles, characteristic components derived from the non-tobacco plant material include carvone, dilapidole, etc., and undesirable components include phenol. When the non-tobacco plant material contains rosemary particles, characteristic components derived from the non-tobacco plant material include eucalyptol, caryophyllene, etc., and undesirable components include phenol. When the non-tobacco plant material contains star anise particles, characteristic components derived from the non-tobacco plant material include terpineol, anethole, etc., and undesirable components include phenol. When the non-tobacco plant material contains clove particles, characteristic components derived from the non-tobacco plant material include caryophyllene, etc., and undesirable components include phenol. 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.

[0041] (Flavor Source) The flavor source according to this embodiment includes particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves. In addition to the particles of the non-tobacco plant material, the flavor source according to this embodiment may also include, for example, a binder, an aerosol source, fiber, flavoring, tobacco, etc.

[0042] 1. Non-Tobacco Plant Materials The flavor source used in the method of this embodiment comprises particles of 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 Schisandra 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.

[0043] 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. The pulverization can be carried out using a known pulverizer, and can be either dry pulverization or wet pulverization.

[0044] 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)).

[0045] The particles of non-tobacco plant raw material may be 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.

[0046] 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.

[0047] The amount of non-tobacco plant materials contained in 100% by weight of the flavor source 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. The lower limit of the amount of non-tobacco plant materials contained in 100% by weight of the flavor source may be 1% by weight, 5% by weight, 20% by weight, 40% by weight, or 60% by weight. The upper limit of the amount of non-tobacco plant materials contained in 100% by weight of the flavor source may be 80% by weight, 70% by weight, 60% by weight, or 40% by weight.

[0048] 2. Binder The flavor source according to this embodiment may contain a binder. The binder serves to bind the non-tobacco plant materials together. From the viewpoints of the binding strength of the non-tobacco plant materials and flavor, preferred binders include hydroxypropyl cellulose, carboxymethyl cellulose (CMC), sodium salt of carboxymethyl cellulose, guar gum, and xanthan gum. These binders may be used alone or in combination of two or more.

[0049] The amount of binder contained in 100% by weight of the flavor source 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.

[0050] 3. Aerosol Source The flavor source according to this embodiment may include 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 100% by weight of the flavor source 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 non-tobacco plant materials upon heating. However, the presence of the aerosol source can increase the amount of aerosol and promote the delivery of flavor components from non-tobacco plant materials.

[0051] 4. Fiber The flavor source according to this embodiment may contain fiber. When the flavor source 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 flavor source 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.

[0052] The amount of fiber contained in 100% by weight of the flavor source is preferably 0 to 80% by weight, more preferably 1 to 30% by weight, and even more preferably 2 to 15% by weight. The lower limit of the amount of fiber contained in 100% by weight of the flavor source may be 0%, 1%, 2%, 10%, or 40% by weight. The upper limit of the amount of fiber contained in 100% by weight of the flavor source may be 80%, 75%, 70%, 40%, or 20% by weight.

[0053] 5. Flavorings The flavor source according to this embodiment may contain non-tobacco plant materials and flavorings other than tobacco. The type of flavoring is not particularly limited, but examples include fragrances and flavorings. The flavoring may be in any form, such as a liquid or solid. The flavoring may be a single component or a combination of multiple components. The flavoring may also be a material that provides a cooling or warming sensation.

[0054] 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.

[0055] Examples of flavoring agents include materials that provide sweetness, sourness, saltiness, umami, bitterness, astringency, and richness.

[0056] The amount of flavoring agent contained in 100% by weight of the flavor source may be 0 to 20% by weight, preferably 5 to 13% by weight.

[0057] 6. Tobacco The flavor source according to this embodiment may contain tobacco. For example, tobacco may be a Nicotiana species such as Nicotiana tabacum or Nicotiana rustica. For example, Nicotiana tabacum may be a Burley or flue-cured species. Alternatively, Oriental species or native species of the Nicotiana species may be used. The tobacco may be tobacco particles or a tobacco extract.

[0058] Examples of tobacco particles include shredded dried tobacco leaves and ground tobacco leaf. Ground tobacco leaf is particles obtained by grinding tobacco leaf. The particle size (D90) of the tobacco particles can be, for example, 20 to 1000 μm, preferably 50 to 500 μm. The average particle size (D50) of the tobacco particles is preferably 20 to 1000 μm, 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 (e.g., HORIBA, Ltd. LA-950 (product name)). The amount of tobacco particles contained in 100% by weight of the flavor source 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. The lower limit of the amount of tobacco particles contained in 100% by weight of the flavor source may be 0%, 1%, 5%, 10%, 30%, or 50% by weight, and the upper limit of the amount of tobacco particles contained in 100% by weight of the flavor source may be 80%, 75%, 70%, 50%, or 30% by weight.

[0059] Tobacco extracts are substances or mixtures that exhibit flavors extracted from tobacco. Tobacco extracts can be prepared by known methods. Examples include the following: 1) a method in which tobacco is subjected to extraction using an extraction medium to obtain a tobacco extract; 2) a method in which an extraction medium is added to tobacco and heated, and the generated vapor is collected; and 3) a method in which the extraction medium is heated to form vapor and passed through tobacco, and the vapor is collected after passing. 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.

[0060] The tobacco may be cut or pulverized tobacco (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 can be 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) the raw material pieces are sieved using a stainless steel sieve with 1.18 mm openings 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, the raw material pieces are sieved using a stainless steel sieve with 0.50 mm openings 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.

[0061] In one embodiment, tobacco 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 containing tobacco extract and water. In this case, it is preferable to extract the flavor components as gas from the alkali-treated tobacco and introduce the gas into water to transfer the flavor components to the water.

[0062] The alkaline substance used in the alkaline treatment is preferably an alkaline liquid such as an aqueous solution of potassium carbonate. In this case, the alkaline substance is supplied until the pH of the tobacco reaches a specific range. The pH is preferably 8.0 or higher, more preferably 8.9 to 9.7. The pH of the tobacco is the pH of water obtained by mixing the tobacco with 10 times the amount of water.

[0063] The moisture content in tobacco 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 in tobacco is measured by a known method. For example, a 1 g sample is taken and heated at 105°C until the weight change rate becomes 1 mg / min or less, and the weight loss is taken as the moisture content. For this measurement, for example, a halogen heating moisture meter (such as MB45 (trade name) manufactured by Ohaus Co., Ltd.) can be used.

[0064] The amount of tobacco extract contained in 100% by weight of the flavor source 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.

[0065] The flavor source may contain nicotine. The nicotine source is not particularly limited and may be, for example, tobacco, 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 flavor source is preferably 0% by weight or more and 6.0% by weight or less.

[0066] 7. Embodiment of Flavor Source Comprising Dill Seed Particles The flavor source according to this embodiment comprises a first plant material and a second plant material, wherein the first plant material is dill seed particles, and the second plant material is tobacco, fiber, or a mixture thereof, and preferably satisfies the following (i) and (ii): (i) When the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight; (ii) When the second plant material contains tobacco, the content of the first plant material is 40 to 80% by weight. The flavor source provides a characteristic flavor derived from dill seeds while further suppressing the delivery of undesirable components and providing long-lasting aroma from the early to mid-stages of use. Note that the first plant material in this embodiment corresponds to particles of the non-tobacco plant material described above.

[0067] In this embodiment, when the second plant material does not contain tobacco (the (i) above), the content of the first plant material is 20 to 80 wt %, or may be 20 to 70 wt %, or may be 30 to 60 wt %. In particular, when the content of the first plant material is 70 wt % or less, the first plant material is not left in excess, and the lingering aroma after use can be suppressed.

[0068] Furthermore, when the second plant material does not contain tobacco (see (i) above), the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is preferably 0.3 to 13. By having this weight ratio within this range, it is possible to provide the characteristic dill seed-derived flavor while further suppressing the delivery of undesirable components and to increase the persistence of the aroma from the early to mid-stages of use. The weight ratio may be 0.4 to 8, or 0.5 to 3.

[0069] In this embodiment, when the second plant material includes tobacco (the (ii)), the content of the first plant material is 40 to 80 wt %, or may be 40 to 70 wt %, or may be 50 to 60 wt %. In particular, when the content of the first plant material is 70 wt % or less, the first plant material is not left in excess, and the lingering aroma after use can be suppressed.

[0070] Furthermore, when the second plant material includes tobacco (see (ii) above), the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is preferably 1.0 to 3.0. By having this weight ratio within this range, it is possible to provide the characteristic dill seed-derived flavor while further suppressing the delivery of undesirable components and to increase the aroma persistence from the early to mid-stages of use. The weight ratio may be 1.3 to 2.8, or 1.5 to 2.5.

[0071] 8. Embodiment of Flavor Source Comprising Rosemary Particles The flavor source according to this embodiment comprises a first plant material and a second plant material, wherein the first plant material is rosemary particles, and the second plant material is tobacco, fiber, or a mixture thereof, and preferably satisfies the following (i) and (ii): (i) When the second plant material does not contain tobacco, the content of the first plant material is 5 to 80% by weight; (ii) When the second plant material contains tobacco, the content of the first plant material is 20 to 80% by weight. The flavor source provides a characteristic rosemary-derived flavor while further suppressing the delivery of undesirable components and providing long-lasting aroma from the early to mid-stages of use. Note that the first plant material in this embodiment corresponds to particles of the non-tobacco plant material described above.

[0072] In this embodiment, when the second plant material does not contain tobacco (the (i) above), the content of the first plant material is 5 to 80% by weight, and may be 20 to 80% by weight, 40 to 80% by weight, 20 to 70% by weight, or 40 to 60% by weight. In particular, when the content of the first plant material is 20% by weight or more, the aroma persistence is high in the middle of use, and when the content of the first plant material is 40% by weight or more, the aroma persistence is high in the latter half of use.

[0073] Furthermore, when the second plant material does not contain tobacco (the (i) above), the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is preferably 0.1 to 13. By having this weight ratio within this range, it is possible to provide the characteristic rosemary-derived flavor while further suppressing the delivery of undesirable components and to increase the persistence of the aroma from the early to middle stages of use. The weight ratio may be 0.5 to 13, 1 to 13, 5 to 13, or 5 to 10.

[0074] In this embodiment, when the second plant material contains tobacco (the above (ii)), the content of the first plant material is 20 to 80 wt %, or alternatively, 40 to 70 wt %, or even 50 to 60 wt %. In particular, when the content of the first plant material is 40 wt % or more, the aroma persistence is high in the latter half of use.

[0075] Furthermore, when the second plant material includes tobacco (see (ii) above), the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is preferably 0.3 to 3.0. By having this weight ratio within this range, it is possible to provide the characteristic rosemary-derived flavor while further suppressing the delivery of undesirable components, and to increase the persistence of the aroma from the early to middle stages of use. The weight ratio may be 0.5 to 2.5, or may be 1 to 2.

[0076] 9. Embodiment of Flavor Source Comprising Star Anise Particles The flavor source according to this embodiment comprises a first plant material and a second plant material, wherein the first plant material is star anise particles, and the second plant material is tobacco, fiber, or a mixture thereof. The flavor source preferably satisfies the following (i) and (ii): (i) if the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight; (ii) if the second plant material contains tobacco, the content of the first plant material is 5 to 80% by weight. The flavor source provides a characteristic star anise-derived flavor while further suppressing the delivery of undesirable components and providing long-lasting aroma in the first half of use. Note that the first plant material in this embodiment corresponds to the particles of the non-tobacco plant material described above.

[0077] In this embodiment, when the second plant material does not contain tobacco (the (i) above), the content of the first plant material is 20 to 80% by weight, or alternatively, 30 to 80% by weight, 40 to 80% by weight, 30 to 70% by weight, or 40 to 60% by weight. In particular, when the content of the first plant material is 40% by weight or more, the aroma persistence is high in the latter half of use.

[0078] Furthermore, when the second plant material does not contain tobacco (see (i) above), the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is preferably 0.3 to 13. By having this weight ratio within this range, it is possible to provide the characteristic star anise-derived flavor while further suppressing the delivery of undesirable components and increasing the persistence of the aroma in the first half of use. The weight ratio may be 0.5 to 13, 1 to 13, 5 to 13, 0.5 to 10, 1 to 8, or 1.5 to 5.

[0079] In this embodiment, when the second plant material includes tobacco (the (ii)), the content of the first plant material is 5 to 80% by weight, or may be 20 to 80% by weight, 40 to 80% by weight, 20 to 70% by weight, or 40 to 60% by weight. In particular, when the content of the first plant material is 40% by weight or more, the aroma persistence is high during the middle of use.

[0080] Furthermore, when the second plant material includes tobacco (see (ii) above), the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is preferably 0.1 to 3.0. By having this weight ratio within this range, it is possible to provide the characteristic star anise-derived flavor while further suppressing the delivery of undesirable components and increasing the persistence of the aroma in the first half of use. The weight ratio may be 0.5 to 2.5, or may be 1 to 2.

[0081] 10. Embodiment of Flavor Source Comprising Clove Particles The flavor source according to this embodiment comprises a first plant material and a second plant material, wherein the first plant material is clove particles, and the second plant material is tobacco, fiber, or a mixture thereof, and preferably satisfies the following (i) and (ii): (i) when the second plant material does not contain tobacco, the content of the first plant material is 40 to 80% by weight; (ii) when the second plant material contains tobacco, the content of the first plant material is 20 to 40% by weight. The flavor source provides a characteristic clove-derived flavor while further suppressing the delivery of undesirable components and providing long-lasting aroma in the first half of use. Note that the first plant material in this embodiment corresponds to the particles of the non-tobacco plant material described above.

[0082] In this embodiment, when the second plant material does not contain tobacco (the (i) above), the content of the first plant material is 40 to 80% by weight, or may be 45 to 70% by weight, or may be 50 to 60% by weight. In particular, when the content of the first plant material is 70% by weight or less, the first plant material is not left in excess, and the lingering aroma after use can be suppressed.

[0083] Furthermore, when the second plant material does not contain tobacco (the (i) above), the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is preferably 1 to 13. By having this weight ratio within this range, it is possible to provide the characteristic clove-derived flavor while further suppressing the delivery of undesirable components and to increase the persistence of the aroma in the first half of use. The weight ratio may be 1.3 to 10, or 1.5 to 5.

[0084] In this embodiment, when the second plant material contains tobacco (the (ii)), the content of the first plant material is 20 to 40% by weight, and may be 25 to 35% by weight.

[0085] Furthermore, when the second plant material includes tobacco (see (ii) above), the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is preferably 0.3 to 1.5. By having this weight ratio within this range, it is possible to provide the characteristic clove-derived flavor while further suppressing the delivery of undesirable components and to increase the persistence of the aroma in the first half of use. The weight ratio may be 0.4 to 1.3, or 0.5 to 1.

[0086] 11. Other Aspects of the Flavor Source The flavor source according to this embodiment may be a mixture of a first substrate containing the first plant material and a second substrate not containing the first plant material. Alternatively, the flavor source may include a substrate containing the first plant material and the second plant material. The shapes of the flavor source, the first substrate, the second substrate, and the substrate according to this embodiment are not particularly limited, and may be, for example, granular (granules containing non-tobacco plant materials), sheet (sheet containing non-tobacco plant materials), or block.

[0087] 12. 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.

[0088] 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 particles of 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 particles of 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.

[0089] 13. 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 / scattering particle size distribution measurement device (e.g., HORIBA, Ltd., LA-950).

[0090] (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. For example, the flavor-generating article may include a flavor-generating segment and a mouthpiece, and the flavor-generating segment may include the flavor source. 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 periphery, and a filter section 20C that also serves as the 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. Furthermore, 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, an embodiment can be mentioned in which the length of the flavor generating segment 20A is 20 mm, the length of the cooling section 20B is 20 mm, and the length of the filter section 20C is 7 mm. The lengths of these individual components can be changed as appropriate depending on manufacturing suitability, required quality, and the like. While Fig. 1 shows an embodiment in which the first segment 25 is disposed, it is also possible to dispose of the first segment 25 and only dispose the second segment 26 downstream of the cooling section 20B.

[0091] 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 available for inhalation. 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 plant material described above, and the second flavor-generating segment may include the second plant material 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.

[0092] 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.

[0093] 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.

[0094] 3. Filter Section 20C The configuration of the filter section 20C is not particularly limited, and it 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 section 20C can be appropriately changed depending on the amount, material, etc. of the filter packing filled in the filter section 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 section 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).

[0095] 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.

[0096] 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.

[0097] 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.

[0098] (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.

[0099] 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.

[0100] 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.

[0101] 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, the aforementioned characteristic aerosol can be provided. 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.

[0102] 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 particles of at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

[0103] 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 particles of at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves, 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.

[0104] 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 in the method according to this embodiment can be the same as those in the first embodiment.

[0105] (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.

[0106] 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.

[0107] 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.

[0108] (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.

[0109] 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.

[0110] 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.

[0111] 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.

[0112] 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.

[0113] 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.

[0114] 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.

[0115] 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.

[0116] 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.

[0117] 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.

[0118] 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.

[0119] 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.

[0120] Flavor Generating System Third Embodiment A flavor generating system according to this embodiment includes a flavor generating article containing 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 particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0121] In the flavor generating system according to this embodiment, a flavor source containing particles of 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.

[0122] [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 particles of at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

[0123] 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.

[0124] The present embodiment will be described in more detail below with reference to examples, but the present embodiment is not limited to these examples.

[0125] <Dill Seeds> (Identification of Undesirable Component A and Characteristic Component B) [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 and analysis were then performed using the following column and oven conditions. Column: HP INNOWAX (Agilent), 30 m x 0.25 mm (I.D.) x 0.25 μm (Film thickness) Oven temperature: 40° C. (7 min) → 5° C. / min → 260° C. (69 min) GC injection mode: split mode (split ratio: 1:50) MS analysis mode: SCAN

[0126] 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)

[0127] Table 1 shows a list of each component identified from the total ion chromatogram obtained by the above analysis. 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 phenol, carvone, and dilapiol 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 marked with an "○", and all other components were marked with an "×".

[0128] [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 Table 1.

[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 250°C using a TDU (30°C (0 min) → 60°C / min → 250°C (7 min)). The results are shown in Table 1.

[0130] Comparative 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 350°C using a TDU (30°C (0 min) → 60°C / min → 350°C (7 min)). The results are shown in Table 1.

[0131]

[0132] As shown in Table 1, in Examples 1 and 2, where the heating temperature was below 200°C, the presence of carvone and dillpiol, which are characteristic dill seed-derived component B, was confirmed, but the presence of phenol, which is undesirable component A, was not confirmed. On the other hand, in Comparative Examples 1 and 2, where the heating temperature was above 200°C, the presence of both the dill seed-derived characteristic component B and the undesirable component A was confirmed.

[0133] (A / B at each heating temperature) [Example 3] 76 wt% dill seed particles obtained by crushing and classifying dill seeds were mixed with 12 wt% glycerin, 6 wt% pulp, and 6 wt% carboxymethyl cellulose (CMC). 20 to 30 wt% 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 it into a sheet. The resulting dill seed particle-containing sheet was heated to 60°C and analyzed in the same manner as in Example 1, except that the MS analysis mode was changed to SIM mode. The following equipment was used for the component analysis. Component analysis: Agilent 7890B / 5977B Gas Chromatography Mass Spectrometer (Agilent). Based on the total ion chromatogram obtained by this analysis, the ratio (A / B) of the phenol peak area (A) to the sum of the peak areas of carvone and dilapidole (B) was calculated. The results are shown in Table 2 and FIG. 7. Each peak area was determined by selecting one ion (m / z) specific to each component and calculating the area value of its mass chromatogram.

[0134] Example 4 The same procedure as in Example 3 was carried out, except that the heating temperature of the dill seed particle-containing sheet during analysis was changed to 150° C. The results are shown in Table 2 and FIG.

[0135] Example 5 The same procedure as in Example 3 was carried out, except that the heating temperature of the dill seed particle-containing sheet during analysis was changed to 180° C. The results are shown in Table 2 and FIG.

[0136] Comparative Example 3 The same procedure as in Example 3 was carried out, except that the heating temperature of the dill seed particle-containing sheet during analysis was changed to 200° C. The results are shown in Table 2 and FIG.

[0137] Comparative Example 4 The same procedure as in Example 3 was carried out, except that the heating temperature of the dill seed particle-containing sheet during analysis was changed to 250° C. The results are shown in Table 2 and FIG.

[0138] Comparative Example 5 The same procedure as in Example 3 was carried out, except that the heating temperature of the dill seed particle-containing sheet during analysis was changed to 350° C. The results are shown in Table 2 and FIG.

[0139]

[0140] As shown in Table 2 and Figure 7, in Examples 3 to 5, where the heating temperature was less than 200°C, the A / B value was less than 0.0069, indicating that the amount of undesirable components supplied was small relative to the amount of characteristic dill seed-derived components supplied. On the other hand, in Comparative Examples 3 to 5, where the heating temperature was 200°C or higher, the A / B value was 0.0069 or higher, indicating that the amount of undesirable components supplied was large relative to the amount of characteristic dill seed-derived components supplied. Furthermore, when the heating temperature was 200°C or higher, the A / B value tended to increase rapidly, and it was confirmed that the delivery of undesirable components was suppressed at temperatures below 200°C.

[0141] (A / B (without tobacco) for each composition) [Example 6] A dill seed particle-containing sheet was prepared in the same manner as in Example 3, except that the amount of dill seed particles was changed to 54% by weight, the amount of glycerin to 12% by weight, the amount of pulp to 28% by weight, and the amount of carboxymethyl cellulose to 6% by weight. The dill seed particle-containing sheet was used as a flavor source, and analysis was performed in the same manner as in Example 3, except that the heating temperature was changed to 180°C, and A / B was calculated. The results are shown in Table 3 and Figure 8.

[0142] [Example 7] A dill seed particle-containing sheet was prepared in the same manner as in Example 6, except that the amount of dill seed particles was changed to 32 wt%, the amount of glycerin to 12 wt%, the amount of pulp to 50 wt%, and the amount of carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 3 and Figure 8.

[0143] [Example 8] A dill seed particle-containing sheet was prepared in the same manner as in Example 6, except that the amount of dill seed particles was changed to 10 wt%, the amount of glycerin to 12 wt%, the amount of pulp to 72 wt%, and the amount of carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 3 and Figure 8.

[0144] [Example 9] A dill seed particle-containing sheet was prepared in the same manner as in Example 6, except that the amount of dill seed particles was changed to 3 wt%, the amount of glycerin to 12 wt%, the amount of pulp to 79 wt%, and the amount of carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 3 and Figure 8.

[0145] [Comparative Example 6] A sheet containing dill seed particles was prepared in the same manner as in Example 6, except that the amount of dill seed particles was changed to 0 wt%, the amount of glycerin to 12 wt%, the amount of pulp to 82 wt%, and the amount of carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 3 and Figure 8.

[0146]

[0147] As shown in Table 3 and Figure 8, in Examples 5 to 7, in which the dill seed particle-containing sheet not containing tobacco had a dill seed particle (first plant material) content in the range of 20 to 80% by weight, the A / B value was less than 0.0069, indicating that the amount of undesirable components supplied was particularly low relative to the amount of characteristic components derived from dill seeds supplied.

[0148] (A / B (with tobacco) for each composition) [Example 10] A dill seed particle-containing sheet was prepared in the same manner as in Example 3, except that the dill seed particle content was changed to 54% by weight, the tobacco content to 22% by weight, the glycerin content to 12% by weight, the pulp content to 6% by weight, and the carboxymethyl cellulose content to 6% by weight. The dill seed particle-containing sheet was used as a flavor source, and analysis was performed in the same manner as in Example 3, except that the heating temperature was changed to 180°C, and A / B was calculated. The results are shown in Table 4 and Figure 8.

[0149] [Example 11] A dill seed particle-containing sheet was prepared in the same manner as in Example 10, except that the dill seed particle content was changed to 32 wt%, the tobacco content to 44 wt%, the glycerin content to 12 wt%, the pulp content to 6 wt%, and the carboxymethyl cellulose content to 6 wt%, and the dill seed particle-containing sheet was analyzed to calculate A / B. The results are shown in Table 4 and Figure 8.

[0150] [Example 12] A dill seed particle-containing sheet was prepared in the same manner as in Example 10, except that the dill seed particle content was changed to 10 wt%, the tobacco content to 66 wt%, the glycerin content to 12 wt%, the pulp content to 6 wt%, and the carboxymethyl cellulose content to 6 wt%, and the dill seed particle-containing sheet was analyzed to calculate A / B. The results are shown in Table 4 and Figure 8.

[0151] [Example 13] A dill seed particle-containing sheet was prepared in the same manner as in Example 10, except that the dill seed particle content was changed to 3 wt%, the tobacco content to 73 wt%, the glycerin content to 12 wt%, the pulp content to 6 wt%, and the carboxymethyl cellulose content to 6 wt%, and the dill seed particle-containing sheet was analyzed to calculate A / B. The results are shown in Table 4 and Figure 8.

[0152] [Comparative Example 7] A sheet containing dill seed particles was prepared in the same manner as in Example 10, except that the amount of dill seed particles was changed to 0 wt%, the amount of tobacco to 76 wt%, the amount of glycerin to 12 wt%, the amount of pulp to 6 wt%, and the amount of carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 4 and Figure 8.

[0153]

[0154] As shown in Table 4 and Figure 8, in Example 10, in which the dill seed particle-containing sheet containing tobacco had a dill seed particle (first plant material) content in the range of 40 to 80% by weight, the A / B value was less than 0.0069, indicating that the amount of undesirable components supplied was particularly low relative to the amount of characteristic components derived from dill seeds supplied.

[0155] (Evaluation of aroma persistence for each composition (without tobacco)) [Examples 14 to 18] 500 mg of the dill seed particle-containing sheets of Examples 5 to 9 were heated at 180°C using a halogen moisture meter (OHAUS MB45). Three panelists evaluated the aroma intensity every 30 seconds from the start of heating on a three-point scale (3: strong, 2: normal, 1: weak), and the average was calculated as a score. Note that the three panelists had been thoroughly trained in sensory evaluation using multiple types of samples, and it was confirmed that the evaluation thresholds were equal and consistent among the panelists. The evaluation results are shown in Table 5 and Figure 9. Note that in Table 5, the period from 0 to 90 seconds after the start of heating is referred to as the "first half of the session," the period from 90 to 180 seconds after the start of heating is referred to as the "middle of the session," the period from 180 to 300 seconds after the start of heating is referred to as the "second half of the session," and the period from 300 seconds after the start of heating is referred to as the "end of the session and beyond." Here, "session" refers to a period during which power supply to the heating unit is controlled based on the heating profile. The aroma intensity in the first half of the session and the middle of the session was evaluated as follows: ◯: The score was maintained at 2.0 or higher. Δ: The score was partially 2.0 or higher. ×: The score was less than 2.0 overall. The aroma intensity in the second half of the session was evaluated as follows: ◯: The score was partially 2.0 or higher. ×: The score was less than 2.0 overall. On the other hand, after the end of the session, if the aroma continued, the amount of the first plant material would be excessive, so the aroma intensity was evaluated as follows: ◯: The score was less than 2.0 overall. ×: The score was maintained at 2.0 or higher.

[0156]

[0157] As shown in Table 5 and Figure 9, in the tobacco-free dill seed particle-containing sheets of Examples 14 to 16, in which the dill seed particle (first plant material) content was 20% by weight or more, it was found that the aroma persisted well from the first half to the second half of the session. On the other hand, in Example 14, in which the dill seed particle (first plant material) content was more than 70% by weight, it was found that the aroma persisted even after the end of the session.

[0158] Furthermore, from the results of Examples 5 to 9 and Examples 14 to 18, it was found that in dill seed particle-containing sheets that do not contain tobacco, Examples 14 to 16 (Examples 5 to 7), in which the content of dill seed particles (first plant material) is within the range of 20 to 80% by weight, the amount of undesirable components supplied is particularly low relative to the amount of characteristic components derived from dill seeds supplied, and the aroma persistence is good at least from the first half to the second half of the session.

[0159] (Evaluation of aroma persistence for each composition (with tobacco)) [Examples 19 to 22] Evaluation of aroma persistence was carried out in the same manner as in Examples 14 to 18, except that the dill seed particle-containing sheets of Examples 10 to 13 were used. The results are shown in Table 6 and FIG. 10.

[0160]

[0161] As shown in Table 6 and Figure 10, in the dill seed particle-containing sheets containing tobacco, Examples 19 and 20, in which the dill seed particle (first plant material) content was 20% by weight or more, showed good aroma retention in the first half of the session.Furthermore, in the dill seed particle-containing sheets containing tobacco, Example 19, in which the dill seed particle (first plant material) content was 40% by weight or more, showed good aroma retention from the first half to the second half of the session.

[0162] Furthermore, from the results of Examples 10 to 13 and Examples 19 to 22, it was found that in Example 19 (Example 10), in which the content of dill seed particles (first plant material) in a dill seed particle-containing sheet containing tobacco is in the range of 40 to 80% by weight, the amount of undesirable components supplied is particularly low relative to the amount of characteristic components derived from dill seeds supplied, and the aroma persistence from the first half to the second half of the session is good.

[0163] <Rosemary> (Identification of undesirable component A and characteristic component B) [Example 23] Rosemary particles were prepared by crushing and classifying rosemary leaves as a flavor source. The same procedure as in Example 1 was carried out except that the rosemary particles were used. The results are shown in Table 7.

[0164] In Table 7, 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 phenol, eucalyptol, and caryophyllene 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, a peak was assigned at the same retention time in the total ion chromatogram when the sample was heated at each temperature, and the components could be identified using the spectral library, and the other components were assigned an "○" symbol.

[0165] [Example 24] Rosemary particles were prepared by crushing and classifying rosemary leaves as a flavor source. The same procedure as in Example 2 was carried out except that the rosemary particles were used. The results are shown in Table 7.

[0166] [Comparative Example 8] Rosemary particles were prepared by crushing and classifying rosemary leaves as a flavor source. The same procedure as in Comparative Example 1 was carried out except that the rosemary particles were used. The results are shown in Table 7.

[0167] [Comparative Example 9] Rosemary particles were prepared by crushing and classifying rosemary leaves as a flavor source. The same procedure as in Comparative Example 2 was carried out except that the rosemary particles were used. The results are shown in Table 7.

[0168]

[0169] As shown in Table 7, in Examples 23 and 24, in which the heating temperature was less than 200°C, the presence of eucalyptol and caryophyllene, which are characteristic component B derived from rosemary, was confirmed, but the presence of phenol, which is undesirable component A, was not confirmed. On the other hand, in Comparative Examples 8 and 9, in which the heating temperature was 200°C or higher, the presence of both the characteristic component B derived from rosemary and the undesirable component A was confirmed.

[0170] (A / B at each heating temperature) [Example 25] 76 wt% rosemary particles obtained by crushing and classifying rosemary leaves were mixed with 12 wt% glycerin, 6 wt% pulp, and 6 wt% carboxymethyl cellulose (CMC). 20 to 30 wt% 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 resulting rosemary particle-containing sheet was heated to 60°C and analyzed in the same manner as in Example 1, except that the MS analysis mode was changed to SIM mode. The following equipment was used for the component analysis. Component analysis: Agilent 7890B / 5977B Gas Chromatography Mass Spectrometer (Agilent). Based on the total ion chromatogram obtained by this analysis, the ratio (A / B) of the phenol peak area (A) to the sum of the peak areas of eucalyptol and caryophyllene (B) was calculated. The results are shown in Table 8 and FIG. 11. Each peak area was determined by selecting one ion (m / z) specific to each component and calculating the area value of the mass chromatogram.

[0171] Example 26 The same procedure as in Example 25 was carried out, except that the heating temperature of the rosemary particle-containing sheet during analysis was changed to 150° C. The results are shown in Table 8 and FIG.

[0172] Example 27 The same procedure as in Example 25 was carried out, except that the heating temperature of the rosemary particle-containing sheet during analysis was changed to 180° C. The results are shown in Table 8 and FIG.

[0173] Comparative Example 10 The same procedure as in Example 25 was carried out, except that the heating temperature of the rosemary particle-containing sheet during analysis was changed to 200° C. The results are shown in Table 8 and FIG.

[0174] Comparative Example 11 The same procedure as in Example 25 was carried out, except that the heating temperature of the rosemary particle-containing sheet during analysis was changed to 250° C. The results are shown in Table 8 and FIG.

[0175] Comparative Example 12 The same procedure as in Example 25 was carried out, except that the heating temperature of the rosemary particle-containing sheet during analysis was changed to 350° C. The results are shown in Table 8 and FIG.

[0176]

[0177] As shown in Table 8 and Figure 11, in Examples 25 to 27, where the heating temperature was less than 200°C, the A / B value was less than 0.0458, 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 10 to 12, where the heating temperature was 200°C or higher, the A / B value was 0.0458 or higher, indicating that the amount of undesirable components supplied was large relative to the amount of characteristic rosemary-derived components supplied. Furthermore, when the heating temperature was 200°C or higher, the A / B value tended to increase rapidly, confirming that the delivery of undesirable components was suppressed at temperatures below 200°C.

[0178] (A / B (without tobacco) for each composition) [Example 28] A rosemary particle-containing sheet was produced in the same manner as in Example 25, except that the blending amounts of rosemary particles were changed to 54 wt%, the blending amount of glycerin to 12 wt%, the blending amount of pulp to 28 wt%, and the blending amount of carboxymethyl cellulose to 6 wt%. The rosemary particle-containing sheet was used as a flavor source, and analysis was carried out in the same manner as in Example 25, except that the heating temperature was changed to 180°C, and A / B was calculated. The results are shown in Table 9 and Figure 12.

[0179] [Example 29] A rosemary particle-containing sheet was prepared in the same manner as in Example 28, except that the blending amounts of rosemary particles were changed to 32 wt%, glycerin to 12 wt%, pulp to 50 wt%, and carboxymethyl cellulose to 6 wt%, and then analyzed to calculate A / B. The results are shown in Table 9 and Figure 12.

[0180] [Example 30] A rosemary particle-containing sheet was prepared in the same manner as in Example 28, except that the blending amounts of rosemary particles, glycerin, pulp, and carboxymethyl cellulose were changed to 10 wt%, 12 wt%, 72 wt%, and 6 wt%, respectively, and analyzed to calculate A / B. The results are shown in Table 9 and Figure 12.

[0181] Example 31 A rosemary particle-containing sheet was prepared in the same manner as in Example 28, except that the blending amounts of rosemary particles were changed to 3 wt%, glycerin to 12 wt%, pulp to 79 wt%, and carboxymethyl cellulose to 6 wt%, and then analyzed to calculate A / B. The results are shown in Table 9 and Figure 12.

[0182] Comparative Example 13 A rosemary particle-containing sheet was prepared in the same manner as in Example 28, except that the blending amounts of rosemary particles were changed to 0 wt%, glycerin to 12 wt%, pulp to 82 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 9 and Fig. 12.

[0183]

[0184] As shown in Table 9 and Figure 12, in Examples 27 to 30, in which the rosemary particle-containing sheet not containing tobacco had a rosemary particle (first plant material) content in the range of 5 to 80% by weight, the A / B value was less than 0.0458, indicating that the amount of undesirable components supplied was particularly low relative to the amount of characteristic rosemary-derived components supplied.

[0185] (A / B (with tobacco) for each composition) [Example 32] A rosemary particle-containing sheet was produced in the same manner as in Example 25, except that the blending amounts of rosemary particles were changed to 54 wt%, tobacco to 22 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%. The rosemary particle-containing sheet was used as a flavor source, and analysis was carried out in the same manner as in Example 25, except that the heating temperature was changed to 180°C, and A / B was calculated. The results are shown in Table 10 and Figure 12.

[0186] [Example 33] A rosemary particle-containing sheet was prepared in the same manner as in Example 32, except that the blending amounts of rosemary particles, tobacco, glycerin, pulp, and carboxymethylcellulose were changed to 32 wt%, 44 wt%, 12 wt%, 6 wt%, and 6 wt%, respectively, and analyzed to calculate A / B. The results are shown in Table 10 and Figure 12.

[0187] Example 34 A rosemary particle-containing sheet was prepared in the same manner as in Example 32, except that the blending amounts of rosemary particles were changed to 10 wt%, tobacco to 66 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%, and then analyzed to calculate A / B. The results are shown in Table 10 and Figure 12.

[0188] Example 35 A rosemary particle-containing sheet was prepared in the same manner as in Example 32, except that the blending amounts of rosemary particles were changed to 3 wt%, tobacco to 73 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%, and then analyzed to calculate A / B. The results are shown in Table 10 and Figure 12.

[0189] Comparative Example 14 A rosemary particle-containing sheet was prepared in the same manner as in Example 32, except that the blending amounts of rosemary particles were changed to 0 wt%, tobacco to 76 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 10 and Fig. 12.

[0190]

[0191] As shown in Table 10 and Figure 12, in Examples 32 and 33, in which the rosemary particle-containing sheet containing tobacco had a rosemary particle (first plant material) content in the range of 20 to 80% by weight, the A / B value was less than 0.0458, indicating that the amount of undesirable components supplied was particularly low relative to the amount of characteristic rosemary-derived components supplied.

[0192] (Evaluation of aroma persistence for each composition (without tobacco)) [Examples 36 to 40] Evaluation of aroma persistence was carried out in the same manner as in Examples 14 to 18, except that the rosemary particle-containing sheets of Examples 27 to 31 were used. The results are shown in Table 11 and FIG. 13.

[0193]

[0194] As shown in Table 11 and Figure 13, the tobacco-free rosemary particle-containing sheets of Examples 36 to 39, in which the rosemary particle (first plant material) content was 5% by weight or more, showed good aroma persistence in the first half of the session. Furthermore, the tobacco-free rosemary particle-containing sheets of Examples 36 to 38, in which the rosemary particle (first plant material) content was 20% by weight or more, showed good aroma persistence in the first to middle of the session. Furthermore, the tobacco-free rosemary particle-containing sheets of Examples 36 and 37, in which the rosemary particle (first plant material) content was 40% by weight or more, showed good aroma persistence in the first to second half of the session.

[0195] Furthermore, from the results of Examples 27 to 31 and Examples 36 to 40, it was found that in the rosemary particle-containing sheets that did not contain tobacco, Examples 36 to 39 (Examples 27 to 30) in which the content of rosemary particles (first plant material) was within the range of 5 to 80% by weight, the amount of components that are considered undesirable relative to the amount of characteristic components derived from rosemary was particularly low, and the aroma persistence was good at least in the first half of the session.

[0196] (Evaluation of aroma persistence for each composition (with tobacco)) [Examples 41 to 44] Evaluation of aroma persistence was carried out in the same manner as in Examples 14 to 18, except that the rosemary particle-containing sheets of Examples 32 to 35 were used. The results are shown in Table 12 and FIG. 14.

[0197]

[0198] 14, it was found that the rosemary particle-containing sheets containing tobacco in Examples 41 to 43, in which the rosemary particle (first plant material) content was 5% by weight or more, had good aroma persistence in the first half of the session. Also, it was found that the rosemary particle-containing sheet containing tobacco in Example 41, in which the rosemary particle (first plant material) content was 40% by weight or more, had good aroma persistence from the first half to the second half of the session.

[0199] Furthermore, from the results of Examples 32 to 35 and Examples 41 to 44, it was found that in the rosemary particle-containing sheets containing tobacco, Examples 41 and 42 (Examples 32 and 33) in which the content of rosemary particles (first plant material) was within the range of 20 to 80% by weight, the amount of undesirable components supplied relative to the amount of characteristic rosemary-derived components supplied was particularly low, and the aroma persistence was good at least in the first half of the session.

[0200] <Star Anise> (Identification of Undesirable Component A and Characteristic Component B) [Example 45] Star anise particles were prepared by crushing and classifying star anise as a flavor source. The same procedure as in Example 1 was carried out except that the star anise particles were used. The results are shown in Table 13.

[0201] In Table 13, 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 phenol, terpineol, and anethole were present among the components that had an area of ​​0.07% 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 "○"; otherwise, an "×" was assigned.

[0202] Example 46 Star anise particles were prepared by crushing and classifying star anise as a flavor source. The same procedure as in Example 2 was carried out except that the star anise particles were used. The results are shown in Table 13.

[0203] Comparative Example 15 Star anise particles were prepared by crushing and classifying star anise as a flavor source. The same procedure as in Comparative Example 1 was carried out except that the star anise particles were used. The results are shown in Table 13.

[0204] Comparative Example 16 Star anise particles were prepared by crushing and classifying star anise as a flavor source. The same procedure as in Comparative Example 2 was carried out except that the star anise particles were used. The results are shown in Table 13.

[0205]

[0206] As shown in Table 13, in Example 45, in which the heating temperature was less than 200°C, the presence of terpineol and anethole, which are characteristic component B derived from star anise, was confirmed, but the presence of phenol, which is component A considered to be undesirable, was not confirmed. On the other hand, in Example 46, the characteristic component B derived from rosemary was confirmed, and a small amount of the undesirable component A was also confirmed. Furthermore, in Comparative Examples 8 and 9, the presence of both the characteristic component B derived from rosemary and the undesirable component A was confirmed.

[0207] (A / B at each heating temperature) [Example 47] 76 wt% star anise particles prepared by crushing and classifying star anise were mixed with 12 wt% glycerin, 6 wt% pulp, and 6 wt% carboxymethyl cellulose (CMC). 20-30 wt% 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 a sheet. The resulting star anise particle-containing sheet was heated to 60°C and analyzed in the same manner as in Example 1, except that the GC injection mode was set to splitless mode and the MS analysis mode was set to SIM mode. 5 mg of the star anise particle-containing sheet was packed into a glass tube for analysis. The following equipment was used for the component analysis. Component analysis: Agilent 7890B / 5977B Gas Chromatography Mass Spectrometer (Agilent). Based on the total ion chromatogram obtained by this analysis, the ratio (A / B) of the phenol peak area (A) to the sum of the peak areas of terpineol and anethole (B) was calculated. The results are shown in Table 14 and FIG. 15. Each peak area was determined by selecting one ion (m / z) specific to each component and calculating the area value of the mass chromatogram.

[0208] Example 48 The same procedure as in Example 47 was carried out, except that the heating temperature of the star anise particle-containing sheet during analysis was changed to 150° C. The results are shown in Table 14 and FIG.

[0209] Example 49 The same procedure as in Example 47 was carried out, except that the heating temperature of the star anise particle-containing sheet during analysis was changed to 180° C. The results are shown in Table 14 and FIG.

[0210] Comparative Example 17 The same procedure as in Example 47 was carried out, except that the heating temperature of the star anise particle-containing sheet during analysis was changed to 200° C. The results are shown in Table 14 and FIG.

[0211] Comparative Example 18 The same procedure as in Example 47 was carried out, except that the heating temperature of the star anise particle-containing sheet during analysis was changed to 250° C. The results are shown in Table 14 and FIG.

[0212] Comparative Example 19 The same procedure as in Example 47 was carried out, except that the heating temperature of the star anise particle-containing sheet during analysis was changed to 350° C. The results are shown in Table 14 and FIG.

[0213]

[0214] As shown in Table 14 and Figure 15, in Examples 47 to 49, where the heating temperature was less than 200°C, the A / B value was less than 0.1050, indicating that the supply amount of undesirable components was small relative to the supply amount of characteristic star anise-derived components. On the other hand, in Comparative Examples 17 to 19, where the heating temperature was 200°C or higher, the A / B value was 0.1050 or higher, indicating that the supply amount of undesirable components was large relative to the supply amount of characteristic star anise-derived components. Furthermore, when the heating temperature was 200°C or higher, the A / B value tended to increase rapidly, and it was confirmed that the delivery of undesirable components was suppressed at temperatures below 200°C.

[0215] (A / B (without tobacco) for each composition) Example 50 A star anise particle-containing sheet was prepared in the same manner as in Example 47, except that the blending amounts of star anise particles were changed to 54 wt%, the blending amount of glycerin to 12 wt%, the blending amount of pulp to 28 wt%, and the blending amount of carboxymethyl cellulose to 6 wt%. The star anise particle-containing sheet was used as a flavor source, and analysis was carried out in the same manner as in Example 47, except that the heating temperature was changed to 180°C, and A / B was calculated. The results are shown in Table 15 and Figure 16.

[0216] Example 51 A star anise particle-containing sheet was prepared in the same manner as in Example 50, except that the blending amounts of star anise particles were changed to 32 wt%, glycerin to 12 wt%, pulp to 50 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 15 and Figure 16.

[0217] Example 52 A star anise particle-containing sheet was prepared in the same manner as in Example 50, except that the blending amounts of star anise particles were changed to 10 wt%, glycerin to 12 wt%, pulp to 72 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 15 and Figure 16.

[0218] Example 53 A star anise particle-containing sheet was prepared in the same manner as in Example 50, except that the blending amounts of star anise particles were changed to 3 wt%, glycerin to 12 wt%, pulp to 79 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 15 and Figure 16.

[0219] Comparative Example 20 A star anise particle-containing sheet was prepared in the same manner as in Example 50, except that the blending amounts of star anise particles were changed to 0 wt%, glycerin to 12 wt%, pulp to 82 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 15 and Figure 16.

[0220]

[0221] As shown in Table 15 and Figure 16, in Examples 49 to 53, in which the star anise particle-containing sheets not containing tobacco contained 1% or more by weight of star anise particles (first plant material), the A / B values ​​were smaller than 0.1050, indicating that the amount of undesirable components supplied was particularly small relative to the amount of characteristic star anise-derived components supplied.

[0222] (A / B (with tobacco) for each composition) Example 54 A star anise particle-containing sheet was prepared in the same manner as in Example 47, except that the blending amounts of star anise particles were changed to 54 wt%, tobacco to 22 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%. The star anise particle-containing sheet was used as a flavor source, and analysis was carried out in the same manner as in Example 47, except that the heating temperature was changed to 180°C, and A / B was calculated. The results are shown in Table 16 and Figure 16.

[0223] Example 55 A star anise particle-containing sheet was prepared in the same manner as in Example 54, except that the blending amounts of star anise particles were changed to 32 wt%, tobacco to 44 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 16 and Figure 16.

[0224] Example 56 A star anise particle-containing sheet was prepared in the same manner as in Example 54, except that the blending amounts of star anise particles were changed to 10 wt%, tobacco to 66 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 16 and Figure 16.

[0225] Example 57 A star anise particle-containing sheet was prepared in the same manner as in Example 54, except that the blending amounts of star anise particles were changed to 3 wt%, tobacco to 73 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 16 and Figure 16.

[0226] Comparative Example 21 A star anise particle-containing sheet was prepared in the same manner as in Example 54, except that the blending amounts of star anise particles were changed to 0 wt%, tobacco to 76 wt%, glycerin to 12 wt%, pulp to 6 wt%, and carboxymethyl cellulose to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 16 and Figure 16.

[0227]

[0228] As shown in Table 16 and Figure 16, in Examples 54 to 57, in which the star anise particle-containing sheet containing tobacco had a star anise particle (first plant material) content of 1% by weight or more, the A / B value was less than 0.1050, indicating that the amount of undesirable components supplied was particularly low relative to the amount of characteristic star anise-derived components supplied.

[0229] (Evaluation of aroma persistence for each composition (without tobacco)) [Examples 58 to 62] Evaluation of aroma persistence was carried out in the same manner as in Examples 14 to 18, except that the star anise particle-containing sheets of Examples 49 to 53 were used. The results are shown in Table 17 and FIG. 17.

[0230]

[0231] 17, it was found that the tobacco-free star anise particle-containing sheets of Examples 58 to 60, in which the star anise particle (first plant material) content was 20% by weight or more, had good aroma persistence from the first half to the middle of the session.Furthermore, the tobacco-free star anise particle-containing sheets of Examples 58 and 59, in which the star anise particle (first plant material) content was 40% by weight or more, had good aroma persistence from the first half to the latter half of the session.

[0232] Furthermore, the results of Examples 49 to 53 and Examples 58 to 62 show that, in the star anise particle-containing sheets that do not contain tobacco, Examples 58 to 60 (Examples 49 to 51), in which the content of star anise particles (first plant material) is in the range of 20 to 80 wt %, the amount of undesirable components supplied relative to the amount of characteristic components derived from star anise is particularly low, and the aroma persistence is good, at least in the first half of the session.

[0233] (Evaluation of aroma persistence for each composition (with tobacco)) [Examples 63 to 66] Evaluation of aroma persistence was carried out in the same manner as in Examples 14 to 18, except that the star anise particle-containing sheets of Examples 54 to 57 were used. The results are shown in Table 18 and FIG. 18.

[0234]

[0235] 18, the star anise particle-containing sheets containing tobacco in Examples 63 to 65, in which the star anise particle (first plant material) content was 5% by weight or more, showed good aroma persistence in the first half of the session. Furthermore, the star anise particle-containing sheet containing tobacco in Example 63, in which the star anise particle (first plant material) content was 40% by weight or more, showed good aroma persistence in the first to middle of the session.

[0236] Furthermore, the results of Examples 54 to 57 and Examples 63 to 66 show that in the star anise particle-containing sheets containing tobacco, Examples 63 to 65 (Examples 54 to 56), in which the content of star anise particles (first plant material) was in the range of 5 to 80% by weight, the amount of undesirable components supplied relative to the amount of characteristic components derived from star anise was particularly low, and the aroma persistence was good, at least in the first half of the session.

[0237] <Clove> (Identification of undesirable component A and characteristic component B) [Example 67] Cloves were crushed and classified to prepare clove particles as a flavor source. The same procedure as in Example 1 was carried out except that the clove particles were used. The results are shown in Table 19.

[0238] In Table 19, 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 phenol and caryophyllene were present among the 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 "○" symbol, and all other components were assigned an "×" symbol.

[0239] [Example 68] Cloves were crushed and classified to prepare clove particles as a flavor source. The same procedure as in Example 2 was carried out except that the clove particles were used. The results are shown in Table 19.

[0240] [Comparative Example 22] Cloves were crushed and classified to prepare clove particles as a flavor source. Except for using the clove particles, the same procedure as in Comparative Example 1 was carried out. The results are shown in Table 19.

[0241] [Comparative Example 23] Cloves were crushed and classified to prepare clove particles as a flavor source. Except for using the clove particles, the same procedure as in Comparative Example 2 was carried out. The results are shown in Table 19.

[0242]

[0243] As shown in Table 19, in Examples 67 and 68, in which the heating temperature was less than 200°C, the presence of caryophyllene, which is a characteristic component B derived from cloves, was confirmed, but the presence of phenol, which is an undesirable component A, was not confirmed. On the other hand, in Comparative Examples 22 and 23, in which the heating temperature was 200°C or higher, the presence of both the characteristic component B derived from cloves and the undesirable component A was confirmed.

[0244] (A / B at each heating temperature) [Example 69] 76 wt% clove particles obtained by crushing and classifying cloves were mixed with 12 wt% glycerin, 6 wt% pulp, and 6 wt% carboxymethyl cellulose (CMC). 20 to 30 wt% 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 a sheet. The resulting clove particle-containing sheet was heated to 60°C and analyzed in the same manner as in Example 1, except that the GC injection mode was set to splitless mode and the MS analysis mode was set to SIM mode. 5 mg of the clove particle-containing sheet was packed into a glass tube for analysis. The following equipment was used for the component analysis. Component analysis: Agilent 7890B / 5977B Gas Chromatography Mass Spectrometer (Agilent). Based on the total ion chromatogram obtained by the analysis, the ratio (A / B) of the phenol peak area (A) to the caryophyllene peak area (B) was calculated. The results are shown in Table 20 and FIG. 19. Each peak area was determined by selecting one ion (m / z) specific to each component and calculating the area value of the mass chromatogram.

[0245] Example 70 The same procedure as in Example 69 was carried out, except that the heating temperature of the clove particle-containing sheet during analysis was changed to 130° C. The results are shown in Table 20 and FIG.

[0246] Example 71 The same procedure as in Example 69 was carried out, except that the heating temperature of the clove particle-containing sheet during analysis was changed to 150° C. The results are shown in Table 20 and FIG.

[0247] Comparative Example 24 The same procedure as in Example 69 was carried out, except that the heating temperature of the clove particle-containing sheet during analysis was changed to 200° C. The results are shown in Table 20 and FIG.

[0248] Comparative Example 25 The same procedure as in Example 69 was carried out, except that the heating temperature of the clove particle-containing sheet during analysis was changed to 250° C. The results are shown in Table 20 and FIG.

[0249] Comparative Example 26 The same procedure as in Example 69 was carried out, except that the heating temperature of the clove particle-containing sheet during analysis was changed to 350° C. The results are shown in Table 20 and FIG.

[0250]

[0251] As shown in Table 20 and FIG. 19, in Examples 69 to 71, where the heating temperature was less than 200°C, the A / B value was less than 0.5684, indicating that the supply amount of undesirable components relative to the supply amount of characteristic clove-derived components was small. On the other hand, in Comparative Examples 24 to 26, where the heating temperature was 200°C or higher, the A / B value was 0.5684 or higher, indicating that the supply amount of undesirable components relative to the supply amount of characteristic clove-derived components was large. Furthermore, when the heating temperature was 200°C or higher, the A / B value tended to increase rapidly, and it was confirmed that the delivery of undesirable components was suppressed below 200°C. Furthermore, when focusing on cloves at heating temperatures of 130°C and 150°C, the A / B value tended to increase at 150°C or higher, and it was confirmed that the delivery of undesirable components was further suppressed below 150°C.

[0252] (A / B (without tobacco) for each composition) [Example 72] A clove particle-containing sheet was prepared in the same manner as in Example 69, except that the clove particle content was changed to 54 wt%, the glycerin content to 12 wt%, the pulp content to 28 wt%, and the carboxymethyl cellulose content to 6 wt%. The clove particle-containing sheet was used as a flavor source, and analysis was carried out in the same manner as in Example 69, except that the heating temperature was changed to 130°C, and A / B was calculated. The results are shown in Table 21 and FIG. 20.

[0253] Example 73 A clove particle-containing sheet was prepared in the same manner as in Example 72, except that the clove particle amounts were changed to 32 wt%, 12 wt%, 50 wt%, and 6 wt% of carboxymethyl cellulose. The clove particle-containing sheet was then analyzed and A / B was calculated. The results are shown in Table 21 and Fig. 20.

[0254] Example 74 A clove particle-containing sheet was prepared in the same manner as in Example 72, except that the clove particle amounts were changed to 10 wt%, 12 wt%, 72 wt%, and 6 wt%. The clove particle-containing sheet was analyzed and A / B was calculated. The results are shown in Table 21 and Fig. 20.

[0255] Example 75 A clove particle-containing sheet was prepared in the same manner as in Example 72, except that the clove particle amounts were changed to 3 wt%, 12 wt%, 79 wt%, and 6 wt% of carboxymethyl cellulose. The clove particle-containing sheet was analyzed and A / B was calculated. The results are shown in Table 21 and Fig. 20.

[0256] Comparative Example 27 A clove particle-containing sheet was prepared in the same manner as in Example 72, except that the clove particle content was changed to 0 wt%, the glycerin content to 12 wt%, the pulp content to 82 wt%, and the carboxymethyl cellulose content to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 21 and Fig. 20.

[0257]

[0258] 20, in Examples 70 and 72, which were tobacco-free clove particle-containing sheets with a clove particle (first plant material) content of 40 to 80 wt%, the A / B value was less than 0.5684, indicating that the amount of undesirable components supplied relative to the amount of characteristic clove-derived components supplied was particularly low. Furthermore, in Example 70, which was tobacco-free clove particle-containing sheets with a clove particle (first plant material) content of 60 wt% or more, the A / B value was less than 0.2292, indicating that the amount of undesirable components supplied relative to the amount of characteristic clove-derived components supplied was even less.

[0259] (A / B (with tobacco) for each composition) Example 76 A clove particle-containing sheet was prepared in the same manner as in Example 69, except that the clove particle content was changed to 54 wt%, the tobacco content to 22 wt%, the glycerin content to 12 wt%, the pulp content to 6 wt%, and the carboxymethyl cellulose content to 6 wt%. The clove particle-containing sheet was used as a flavor source, and analysis was carried out in the same manner as in Example 69, except that the heating temperature was changed to 130°C, and A / B was calculated. The results are shown in Table 22 and FIG. 20.

[0260] Example 77 A clove particle-containing sheet was prepared in the same manner as in Example 76, except that the clove particle content was changed to 32 wt%, the tobacco content to 44 wt%, the glycerin content to 12 wt%, the pulp content to 6 wt%, and the carboxymethyl cellulose content to 6 wt%, and the clove particle-containing sheet was analyzed to calculate A / B. The results are shown in Table 22 and Fig. 20.

[0261] Example 78 A clove particle-containing sheet was prepared in the same manner as in Example 76, except that the clove particle content was changed to 10 wt%, the tobacco content to 66 wt%, the glycerin content to 12 wt%, the pulp content to 6 wt%, and the carboxymethyl cellulose content to 6 wt%, and the clove particle-containing sheet was analyzed to calculate A / B. The results are shown in Table 22 and Fig. 20.

[0262] Example 79 A clove particle-containing sheet was prepared in the same manner as in Example 76, except that the clove particle content was changed to 3 wt%, the tobacco content to 73 wt%, the glycerin content to 12 wt%, the pulp content to 6 wt%, and the carboxymethyl cellulose content to 6 wt%, and the clove particle-containing sheet was analyzed to calculate A / B. The results are shown in Table 22 and Fig. 20.

[0263] Comparative Example 28 A clove particle-containing sheet was prepared in the same manner as in Example 76, except that the clove particle content was changed to 0 wt%, the tobacco content to 76 wt%, the glycerin content to 12 wt%, the pulp content to 6 wt%, and the carboxymethyl cellulose content to 6 wt%, and the sheet was analyzed to calculate A / B. The results are shown in Table 22 and Fig. 20.

[0264]

[0265] As shown in Table 22 and FIG. 20 , in Examples 77 and 78, in which the clove particle-containing sheets containing tobacco had a clove particle (first plant material) content in the range of 5 to 40% by weight, the A / B value was less than 0.5684, indicating that the amount of undesirable components supplied was small relative to the amount of characteristic clove-derived components supplied.

[0266] (Evaluation of aroma persistence for each composition (without tobacco)) [Examples 80 to 84] The clove particle-containing sheets of Examples 70 and 72 to 75 were used, and aroma persistence was evaluated in the same manner as in Examples 14 to 18, except that the heating temperature was changed to 130° C. The results are shown in Table 23 and FIG. 21.

[0267]

[0268] As shown in Table 23 and Figure 21, it was found that the tobacco-free clove particle-containing sheets of Examples 80 to 82, in which the clove particle (first plant material) content was 20% by weight or more, had good aroma persistence in the first half of the session. Furthermore, the tobacco-free clove particle-containing sheets of Examples 80 and 81, in which the clove particle (first plant material) content was 40% by weight or more, had good aroma persistence from the first half to the second half of the session. On the other hand, it was found that the aroma of Example 80, in which the clove particle (first plant material) content was more than 70% by weight, persisted even after the end of the session.

[0269] Furthermore, from the results of Examples 70 to 75 and Examples 80 to 84, it was found that in the tobacco-free clove particle-containing sheets of Examples 80 and 81 (Examples 70 and 72), in which the clove particle (first plant material) content was within the range of 40 to 80 wt%, the amount of undesirable components supplied relative to the amount of characteristic clove-derived components supplied was particularly low, and aroma persistence was good at least from the first half to the second half of the session. Furthermore, in the tobacco-free clove particle-containing sheet of Example 80 (Example 70), in which the clove particle (first plant material) content was within the range of 60 to 80 wt%, the amount of undesirable components supplied relative to the amount of characteristic clove-derived components supplied was even lower, and aroma persistence was good at least from the first half to the second half of the session.

[0270] (Evaluation of aroma persistence for each composition (with tobacco)) [Examples 85 to 88] Using the clove particle-containing sheets of Examples 76 to 79, aroma persistence was evaluated in the same manner as in Examples 14 to 18, except that the heating temperature was changed to 130° C. The results are shown in Table 24 and FIG. 22.

[0271]

[0272] 22, it was found that the clove particle-containing sheets containing tobacco and having a clove particle (first plant material) content of 20 wt% or more in Examples 85 and 86 had good aroma persistence in the first half of the session. Also, it was found that the clove particle-containing sheet containing tobacco and having a clove particle (first plant material) content of 40 wt% or more in Example 85 had good aroma persistence from the first half to the second half of the session.

[0273] Furthermore, from the results of Examples 76 to 79 and Examples 85 to 88, it was found that in the clove particle-containing sheet containing tobacco, Example 86 (Example 77), in which the content of clove particles (first plant material) was in the range of 20 to 40 wt %, the amount of undesirable components supplied relative to the amount of characteristic clove-derived components supplied was particularly small, and the aroma persistence was good at least in the first half of the session.

[0274] The present embodiment preferably includes the following aspects.

[0275] [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 particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0276] [2] A method for 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 particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0277] [3] The method according to [1] or [2], wherein the flavor source comprises a first plant material and a second plant material, the first plant material being dill seed particles, and the second plant material being tobacco, fiber, or a mixture thereof, and (i) when the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 40 to 80% by weight.

[0278] [4] The method according to [3], wherein when the second plant material does not contain tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 13.

[0279] [5] The method according to [3], wherein when the second plant material contains tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 1.0 to 3.0.

[0280] [6] The method according to any one of [3] to [5], wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is 20 to 70% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 40 to 70% by weight.

[0281] [7] The method according to [1] or [2], wherein the flavor source comprises a first plant material and a second plant material, the first plant material being rosemary particles, and the second plant material being tobacco, fiber, or a mixture thereof, and wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is 5 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 20 to 80% by weight.

[0282] [8] The method according to [7], wherein when the second plant material does not contain tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.1 to 13.

[0283] [9] The method according to [7], wherein when the second plant material contains tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 3.0.

[0284]

[10] The method according to [7] or [8], wherein when the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight.

[0285]

[11] The method according to any one of [7] to

[10] , wherein the content of the first plant material is 40 to 80% by weight.

[0286]

[12] The method according to [1] or [2], wherein the flavor source comprises a first plant material and a second plant material, the first plant material being star anise particles, and the second plant material being tobacco, fiber, or a mixture thereof, and wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 5 to 80% by weight.

[0287]

[13] The method according to

[12] , wherein when the second plant material does not contain tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 13.

[0288]

[14] The method according to

[12] , wherein when the second plant material contains tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.1 to 3.0.

[0289]

[15] The method according to any one of

[12] to

[14] , wherein the content of the first plant material is 40 to 80% by weight.

[0290]

[16] The method according to [1] or [2], wherein the flavor source comprises a first plant material and a second plant material, the first plant material being clove particles, and the second plant material being tobacco, fiber, or a mixture thereof, wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is 40 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 20 to 40% by weight.

[0291]

[17] The method according to

[16] , wherein when the second plant material does not contain tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 1 to 13.

[0292]

[18] The method according to

[16] , wherein when the second plant material contains tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 1.5.

[0293]

[19] The method according to

[16] or

[17] , wherein when the second plant material does not contain tobacco, the content of the first plant material is 40 to 70% by weight.

[0294]

[20] The method according to any one of [3] to

[19] , wherein the flavor source is a mixture of a first base material containing the first plant material and a second base material not containing the first plant material.

[0295]

[21] The method according to any one of [3] to

[19] , wherein the flavor source comprises a substrate containing the first plant material and the second plant material.

[0296]

[22] The method according to

[20] or

[21] , wherein the first substrate, the second substrate, or the substrate has a granular, sheet, or block shape.

[0297]

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

[22] , wherein the temperature of the flavor source is 180°C or less.

[0298]

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

[23] , wherein the temperature of the flavor source is less than 150°C.

[0299]

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

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

[0300]

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

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

[0301]

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

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

[0302]

[28] 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 particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0303]

[29] 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 comprises particles of at least one non-tobacco plant material selected from the group consisting of dill seeds, rosemary, star anise, and cloves.

[0304] 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 of using a flavor generating article comprising a flavor source, comprising the step of heating said flavor source, wherein the temperature of said flavor source is less than 200°C, and said flavor source comprises particles of at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

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 particles of at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

3. The method of claim 1 or 2, wherein the flavor source comprises a first plant material and a second plant material, the first plant material being dill seed particles, and the second plant material being tobacco, fiber, or a mixture thereof, and (i) when the second plant material does not contain tobacco, the content of the first plant material is 20 to 80% by weight, and (ii) when the second plant material contains tobacco, the content of the first plant material is 40 to 80% by weight.

4. The method of claim 3, wherein the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is 0.3 to 13 when the second plant material does not contain tobacco.

5. The method of claim 3, wherein when the second plant material comprises tobacco, the weight ratio of the first plant material to the second plant material (first plant material / second plant material) is between 1.0 and 3.

0.

6. A method according to any one of claims 3 to 5, wherein (i) when the second plant material does not contain tobacco, the content of the first plant material is between 20 and 70% by weight; and (ii) when the second plant material contains tobacco, the content of the first plant material is between 40 and 70% by weight.

7. The method of any one of claims 3 to 6, wherein the flavor source is a mixture of a first substrate comprising the first plant material and a second substrate not comprising the first plant material.

8. The method of any one of claims 3 to 6, wherein the flavor source comprises a substrate comprising the first plant material and the second plant material.

9. The method according to claim 7 or 8, wherein the first substrate, the second substrate, or the substrate is in the form of granules, a sheet, or a block.

10. The method of any one of claims 1 to 9, wherein the temperature of the flavor source is 180°C or less.

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

12. The method of any one of claims 1 to 11, wherein the flavor generating article comprises a container containing the flavor source.

13. The method of any one of claims 1 to 11, wherein the flavor generating article comprises a flavor generating segment and a mouthpiece, the flavor generating segment including the flavor source.

14. A flavor generating system comprising: a flavor generating article including a flavor source; and a flavor inhaler including a heater for heating the flavor source at a temperature less than 200°C, wherein the flavor source includes particles of at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

15. A flavor generating system comprising: a flavor generating article including a flavor source; and a flavor inhaler comprising 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 by 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 comprises particles of at least one non-tobacco plant material selected from the group consisting of dill seed, rosemary, star anise, and cloves.

Images