Fragrance-containing sheet, fragrance-containing laminated sheet, and flavor-generating article

Abstract

A fragrance-containing sheet for a flavor-generating article, the sheet comprising a non-volatile matrix and a fragrance, wherein the ratio of the total area of surfaces other than the two main surfaces of the sheet to the volume of the sheet is 1.5 or less.

Description

Fragrance-containing sheets, fragrance-containing laminated sheets, and flavor-generating articles

[0001] The present invention relates to a fragrance-containing sheet, a fragrance-containing laminated sheet, and a flavor-generating article.

[0002] A fragrance-containing sheet is known in which volatile fragrances such as menthol are dispersed in a non-volatile matrix such as polysaccharides, polyols, or ether polymers (for example, Patent Document 1). Because such a fragrance-containing sheet contains the fragrance while coated with a non-volatile matrix, it exhibits high storage stability of the fragrance. The fragrance-containing sheet is manufactured by spreading a raw material slurry containing a non-volatile matrix and fragrance onto a substrate and drying it. The manufactured fragrance-containing sheet is cut, and the resulting cut pieces are mixed with tobacco and incorporated as a tobacco filler in flavor-generating articles such as cigarettes.

[0003] International Publication No. 2012 / 118032

[0004] The present invention aims to improve the storage stability of fragrances in flavor-generating articles.

[0005] In one aspect, a fragrance-containing sheet for a flavor-generating article is provided, comprising a non-volatile matrix and a fragrance, wherein the ratio of the total area of ​​the surfaces other than the two main surfaces to the volume is 1.5 or less.

[0006] In another aspect, a flavor-containing laminated sheet for a flavor-generating article is provided, comprising a sheet-like support and a flavor-containing layer provided on at least one main surface of the support, the layer containing a non-volatile matrix and a fragrance, wherein the ratio of the total area of ​​the surfaces other than the two main surfaces to the volume of the flavor-containing layer is 1.5 or less.

[0007] In yet another aspect, a flavor generating article having a columnar shape is provided, comprising: a flavor generating segment containing a flavor filling material; a mouthpiece segment located downstream of the flavor generating segment and containing a first filter material; and a flavor-containing sheet or a flavor-containing laminated sheet as described in the above aspect.

[0008] According to the present invention, the storage stability of fragrances in flavor-generating articles can be improved.

[0009] Figure 1 is a schematic perspective view of a fragrance-containing sheet. Figure 2 is a cross-sectional view of the fragrance-containing sheet shown in Figure 1 along the line II-II. Figure 3 is a schematic perspective view of a fragrance-containing sheet formed into a corrugated shape. Figure 4 is a cross-sectional view of a fragrance-containing laminated sheet. Figure 5 is a cross-sectional view of a flavor-generating article according to the first embodiment. Figure 6 is a cross-sectional view of the flavor-generating article shown in Figure 5 along the line VI-VI. Figure 7 is a cross-sectional view of a flavor-generating article according to the second embodiment. Figure 8 is a cross-sectional view of a flavor-generating article according to the third embodiment. Figure 9 is a cross-sectional view of a flavor-generating article according to the fourth embodiment. Figure 10 is a cross-sectional view of the flavor-generating article shown in Figure 9 along the line X-X. Figure 11 is a cross-sectional view of a flavor-generating article according to the fifth embodiment. Figure 12 is a cross-sectional view of a flavor-generating article according to the sixth embodiment. Figure 13A is a cross-sectional view of the flavor-generating article shown in Figure 12 along the line XIII-XIII. Figure 13B is a cross-sectional view showing an example of the second flavor-generating unit 280. Figure 14 is a cross-sectional view showing a flavor-generating article according to the seventh embodiment. Figure 15A is a schematic front view showing an example of an aerosol generating device. Figure 15B is a schematic top view of the aerosol generating device shown in Figure 15A. Figure 16 is a cross-sectional view of the aerosol generating device shown in Figure 15B along the line XVI-XVI. Figure 17 is an enlarged image of the top surface of the flavor-containing sheet. Figure 18 is a graph showing the flavor retention rate and flavor transfer rate in the flavor-generating article after storage. Figure 19 is a graph showing the flavor retention rate and flavor transfer rate in the flavor-generating article after storage. Figure 20 is a graph showing the flavor retention rate and flavor transfer rate in the flavor-generating article after storage. Figure 21 is a graph showing the results of thermogravimetric analysis of the flavor-containing sheet. Figure 22 is a graph showing the relationship between the number of puffs of the flavor-generating article and the amount of menthol delivered. Figure 23 is a graph showing the relationship between the number of puffs of the flavor-generating article and the amount of menthol delivered. Figure 24 is a graph showing the results of thermogravimetric analysis (TG-MS) of the fragrance-containing sheet. Figure 25 is a graph showing the results of thermogravimetric analysis (TG-MS) of the fragrance-containing sheet.

[0010] The present invention will now be described in detail, but the following description is intended to illustrate the invention and is not intended to limit it. The embodiments described below are more specific to any of the above aspects. The matters described below can be incorporated into each of the above aspects, individually or in combination.

[0011] <1> Fragrance-containing sheet: The fragrance-containing sheet contains a non-volatile matrix and a fragrance, and the ratio of the total area of ​​the surfaces other than the two main surfaces to the volume is 1.5 or less. The fragrance-containing sheet has a sheet shape. The fragrance-containing sheet is incorporated into a flavor-generating article to provide flavor to the user.

[0012] Flavor-generating articles include flavor inhalers in which the user enjoys a flavor (e.g., tobacco flavor) by inhaling, and smokeless tobacco in which the user enjoys a tobacco flavor by directly placing the product in the nasal cavity or oral cavity. A flavor inhaler refers to an inhaler that contains a flavor source, and in which the user enjoys a flavor derived from the flavor source by inhaling. Flavor inhalers include combustion-type flavor inhalers that provide flavor to the user by burning the flavor source; heating-type flavor inhalers that provide flavor to the user by heating the flavor source without burning it; and non-heating-type flavor inhalers that provide flavor to the user without burning or heating the flavor source. The flavor-generating article is preferably a heating-type flavor inhaler.

[0013] <1-1>Shape of the fragrance-containing sheet Figure 1 is a schematic perspective view of the fragrance-containing sheet. Figure 2 is a cross-sectional view of the fragrance-containing sheet shown in Figure 1 along line II-II.

[0014] The fragrance-containing sheet 10A shown in Figures 1 and 2 has a hexahedral shape. Preferably, the fragrance-containing sheet 10A has a rectangular parallelepiped shape. The fragrance-containing sheet 10A has two main faces M1 and M2 and four side faces S1, S2, S3 and S4. Side faces S1, S2, S3 and S4 correspond to "faces other than the two main faces".

[0015] The fragrance-containing sheet 10A has a ratio (hereinafter also referred to as ratio A / V) of 1.5 or less to the volume (V) of the total area (A) of the surfaces other than the two main surfaces. The ratio A / V is preferably 1.2 or less, more preferably 1.0 or less, even more preferably 0.9 or less, and even more preferably 0.6 or less. The lower limit of the ratio A / V is 0.25 in one example and 0.2 in another example.

[0016] Let x be the short side, y the long side, and t the thickness of the fragrance-containing sheet 10A. Here, the short side and long side are defined as the short side and long side of the quadrilateral formed by projecting the hexahedron in the thickness direction. The ratio A / V is expressed by the following formula: Ratio A / V = (2xt + 2yt) / xyt If the ratio A / V is 1.5 or less, the storage stability of the fragrance contained in the fragrance-containing sheet 10A can be improved.

[0017] A fragrance-containing sheet 10A can usually be manufactured by the following procedure. First, a raw material slurry containing a non-volatile matrix and a fragrance is cast onto a substrate (e.g., a PET film) and dried to form a fragrance-containing layer on the substrate. The fragrance-containing layer is peeled off the substrate to obtain a sheet. A sheet piece of a predetermined size is cut from the obtained sheet to produce a fragrance-containing sheet 10A. For this reason, in the fragrance-containing sheet 10A, the surfaces other than the two main surfaces (i.e., the sides S1, S2, S3 and S4) correspond to the cut surfaces.

[0018] As shown in the enlarged image of Figure 17, the cross-section is rougher compared to the main surface. Therefore, it is thought that fragrance molecules are exposed on the cross-section, making fragrance volatilization more likely. In other words, it is thought that reducing the total area of ​​the surfaces other than the main surface (sides S1 to S4) of the fragrance-containing sheet 10A can suppress fragrance volatilization and improve the storage stability of the fragrance contained in the fragrance-containing sheet 10A.

[0019] The size of the fragrance-containing sheet 10A is not particularly limited, as long as the sheet satisfies the above requirement that the ratio A / V is 1.5 or less. For example, the size of the fragrance-containing sheet 10A is such that the length of the short side is 2 to 15 mm and the length of the long side is 5 to 50 mm.

[0020] According to the first example, the fragrance-containing sheet 10A is filled into the flavor-generating segment of the flavor-generating article in the form of a cut filler or a strand.

[0021] In this specification, "strand shape" refers to the shape of a sheet, such as a fragrance-containing sheet, when it is filled into a flavor-generating segment of a flavor-generating article so as to extend along the length direction of the flavor-generating segment. For this reason, "strand shape" usually refers to an elongated shape that extends in one direction, and includes shapes such as strips, strips, strings, and rods. The length of the strand-shaped fragrance-containing sheet 10A is usually greater than the diameter of the flavor-generating segment of the flavor-generating article. In the case of a strand shape, the length (width) of the fragrance-containing sheet 10A in the cross-sectional direction is, for example, 0.1 to 7 mm, preferably 0.5 to 7 mm, more preferably 1 to 7 mm, and even more preferably 5 to 7 mm. Also, in the case of a strand shape, the length of the fragrance-containing sheet 10A in the longitudinal direction is, for example, 5 to 50 mm, preferably 5 to 30 mm, more preferably 5 to 20 mm, and even more preferably 10 to 15 mm.

[0022] In this specification, "cut filler shape" refers to the shape of a sheet, such as a fragrance-containing sheet, when it is filled into the flavor-generating segment of a flavor-generating article in a random orientation. Therefore, "cut filler shape" usually refers to small pieces of material about the same size as tobacco flakes found in cigarettes, etc. When preparing a cut filler-shaped fragrance-containing sheet 10A by cutting a raw material of fragrance-containing sheet 10A lengthwise and widthwise, the length of the long side of the cut piece is usually smaller than the diameter of the flavor-generating segment of the flavor-generating article. However, the length of the long side of the cut piece may be larger than the diameter of the flavor-generating segment of the flavor-generating article. In this case, some of the cut pieces that are filled in an orientation intersecting the lengthwise direction of the flavor-generating segment of the flavor-generating article may be filled into the flavor-generating segment in a folded state. When preparing a cut-filler shaped fragrance-containing sheet 10A by cutting a raw roll of fragrance-containing sheet 10A lengthwise and widthwise, the length of the short side is, for example, 0.1 to 5 mm, preferably 0.5 to 5 mm, and more preferably 1 to 5 mm. In the case of a cut-filler shape, the length of the long side of the fragrance-containing sheet 10A is, for example, 3 to 50 mm, preferably 3 to 30 mm, more preferably 3 to 20 mm, even more preferably 3 to 15 mm, and even more preferably 5 to 10 mm.

[0023] In the second example, the fragrance-containing sheet 10A may be incorporated into the flavor-generating article so as to wrap around the flavor-filling material (e.g., tobacco filler) contained in the flavor-generating segment of the flavor-generating article (see Figure 7). In this case, the length of the fragrance-containing sheet 10A in the direction perpendicular to the long axis of the flavor-generating segment of the flavor-generating article is, for example, 5 to 30 mm, preferably 10 to 30 mm, more preferably 15 to 25 mm, and even more preferably 20 to 25 mm. In this case, the length of the fragrance-containing sheet 10A along the long axis of the flavor-generating segment of the flavor-generating article is, for example, 5 to 50 mm, preferably 5 to 30 mm, more preferably 5 to 20 mm, and even more preferably 10 to 15 mm. The fragrance-containing sheet 10A may completely surround the flavor-filling material, or it may be arranged to cover at least a portion of the flavor-filling material.

[0024] In the third example, the fragrance-containing sheet 10A may be incorporated into the flavor-generating article in a state where it is bent in a direction intersecting the longitudinal direction of the flavor-generating segment of the flavor-generating article (see Figures 5 and 6). In this case, the length of the fragrance-containing sheet 10A in the direction perpendicular to the longitudinal axis of the flavor-generating segment of the flavor-generating article is, for example, 5 to 150 mm, preferably 5 to 100 mm, more preferably 5 to 50 mm, and even more preferably 5 to 30 mm. In this case, the length of the fragrance-containing sheet 10A along the longitudinal axis of the flavor-generating segment of the flavor-generating article is, for example, 5 to 50 mm, preferably 5 to 30 mm, more preferably 5 to 20 mm, and even more preferably 10 to 15 mm. All of these lengths refer to the length of the fragrance-containing sheet 10A measured in an unfolded state.

[0025] In the second and third examples described above, it is preferable that the fragrance-containing sheet 10A has a long side x of 10 to 150 mm and a short side y of 10 to 50 mm. In the second and third examples described above, it is more preferable that the fragrance-containing sheet 10A has a long side x of 20 to 100 mm and a short side y of 10 to 40 mm. In the second and third examples described above, it is even more preferable that the fragrance-containing sheet 10A has a long side x of 30 to 50 mm and a short side y of 10 to 20 mm. The ratio of the long side x to the short side y is, for example, 1 to 5, and preferably 1 to 2.

[0026] The fragrance-containing sheet 10A has a thickness of, for example, 0.04 to 0.3 mm, preferably 0.1 to 0.3 mm, and more preferably 0.1 to 0.25 mm.

[0027] A fragrance-containing sheet 10A may be subjected to a process to shape it into a corrugated sheet to produce a corrugated fragrance-containing sheet. Figure 3 is a schematic perspective view showing a corrugated fragrance-containing sheet. The fragrance-containing sheet 10B shown in Figure 3 has alternating ridges 10r and valleys 10v.

[0028] The fragrance-containing sheet 10B has a wave (i.e., fold) pitch of, for example, 0.4 to 1.6 mm, preferably 0.6 to 1.0 mm. The wave pitch refers to the average value of the distance between adjacent folds when the folds of the fragrance-containing sheet 10B are stretched out in a planar shape.

[0029] The fragrance-containing sheet 10B can be manufactured by applying a known treatment to a film to create accordion-like folds. Such treatment is also known as pleating, crimping, or crepe processing and is well known.

[0030] In Figure 3, the wave shape of the fragrance-containing sheet 10B is shown as a triangular wave, but the wave shape is not limited to this and may be a sine wave, a square wave, or the like. When the wave shape is a triangular wave or a sine wave, the wave pitch can be the average value of the distance between the peaks of adjacent ridges 10r. When the wave shape is a square wave, the wave pitch can be the average value of the distance between the centers of adjacent ridges 10r.

[0031] Thus, when the fragrance-containing sheet is shaped like a corrugated sheet, it is easy to roll or fold, and its shape can be easily changed. For this reason, the fragrance-containing sheet is easy to incorporate into cylindrical flavor-generating articles, and it is easy to increase the amount of fragrance-containing sheet blended into the flavor-generating articles. Increasing the amount of fragrance-containing sheet blended allows for an increase in the amount of fragrance released from the fragrance-containing sheet.

[0032] <1-2> Composition of the fragrance-containing sheet The composition of the fragrance-containing sheet 10A is described below.

[0033] The fragrance-containing sheet 10A contains a non-volatile matrix and a fragrance. Examples of the non-volatile matrix include polysaccharides, polyols, and ether polymers. The non-volatile matrix is ​​preferably a thickening polysaccharide.

[0034] The fragrance-containing sheet 10A may further contain a pigment. If the fragrance-containing sheet 10A further contains a pigment, the fragrance can be released at a lower temperature when the fragrance-containing sheet is heated. Preferably, the fragrance-containing sheet 10A contains a thickening polysaccharide, a fragrance, and a pigment, with the proportion of the thickening polysaccharide to the total components excluding water being 10 to 40% by mass, the proportion of the fragrance to the total components excluding water being 50 to 70% by mass, and the proportion of the pigment to the total components excluding water being 10 to 20% by mass.

[0035] Here, the content (mass%) of each component in the fragrance-containing sheet refers to the ratio to the total mass of components other than water in the raw material slurry (i.e., the amount of dry matter). The content (mass%) of each component in the fragrance-containing sheet 10A can be determined by calculating the ratio (mass%) to the total mass of components other than water in the raw material slurry (i.e., the amount of dry matter).

[0036] The fragrance-containing sheet 10A may further contain an emulsifier. The emulsifier can facilitate the dispersion of the fragrance in the raw material slurry. Preferably, the fragrance-containing sheet 10A contains a thickening polysaccharide, a fragrance, a colorant, and an emulsifier, with the proportion of the thickening polysaccharide to the total components excluding water being 10 to 40% by mass, the proportion of the fragrance to the total components excluding water being 50 to 70% by mass, the proportion of the colorant to the total components excluding water being 10 to 20% by mass, and the proportion of the emulsifier to the total components excluding water being 0.01 to 10% by mass. Here again, the content (by mass) of each component in the fragrance-containing sheet 10A refers to the ratio to the total mass of components other than water in the fragrance-containing sheet (i.e., the amount of dry matter).

[0037] The following describes the individual components of the fragrance-containing sheet.

[0038] (i) Thickening polysaccharide The thickening polysaccharide serves to fix and coat the perfume dispersed in the perfume-containing sheet. The "thickening polysaccharide" is not limited, and any thickening polysaccharide can be used. Main thickening polysaccharides include agar, tamarind gum, carrageenan, gellan gum, psyllium seed gum, konjac glucomannan, cellulose derivatives, dietary fiber, pectin (such as low methoxyl pectin and high methoxyl pectin), alginic acid and salts thereof (such as sodium alginate), and the like. These thickening polysaccharides may be used alone, or a plurality of thickening polysaccharides may be mixed and used in any formulation. The blending amount of the thickening polysaccharide in the raw material slurry is preferably 10 to 40% by mass, more preferably 15 to 40% by mass, and still more preferably 20 to 35% by mass, relative to the total mass of the constituent components other than water in the raw material slurry (that is, the dry mass). Since the blending amount of the thickening polysaccharide remains as it is in the perfume-containing sheet, the content of the thickening polysaccharide in the perfume-containing sheet is preferably 10 to 40% by mass, more preferably 15 to 40% by mass, and still more preferably 20 to 35% by mass, relative to the total mass of the constituent components other than water in the perfume-containing sheet (that is, the dry mass).

[0039] (ii) Perfume As the perfume, any perfume used for flavor-generating articles such as heated flavor inhalers can be used. The perfume may be composed of a single perfume component, or may be composed of a plurality of perfume components.

[0040] The main fragrance ingredients include menthol, tobacco leaf extract, natural plant-based fragrances (e.g., cinnamon, sage, herbs, chamomile, kudzu, hydrangea, clove, lavender, cardamom, cinnamon, nutmeg, bergamot, geranium, honey essence, rose oil, lemon, orange, cinnamon, caraway, jasmine, ginger, coriander, vanilla extract, spearmint, peppermint, cassia, coffee, celery, cascarilla, sandalwood, cocoa, ylang-ylang, fennel, anise, licorice, St. John's bread, plum extract, peach extract) Examples include esters (e.g., isoamyl acetate, linalyl acetate, isoamyl propionate, linalyl butyrate), ketones (e.g., menthone, ionone, damascenone, ethyl maltol), alcohols (e.g., geraniol, linalool, anethole, eugenol), aldehydes (e.g., vanillin, benzaldehyde, anisaldehyde), lactones (e.g., γ-undecalactone, γ-nonalactone), animal-derived fragrances (e.g., musk, ambergris, civet, castoreum), and hydrocarbons (e.g., limonene, pinene).

[0041] These fragrance components may be used in solid form, or dissolved or dispersed in a suitable solvent, such as propylene glycol, ethyl alcohol, benzyl alcohol, triethyl citrate, glycerin, or water. Preferably, fragrances that readily form a dispersed state in the solvent upon addition of an emulsifier, such as hydrophobic fragrances or oil-soluble fragrances, can be used as fragrance components. These fragrance components may be used individually or in combination.

[0042] The blending amount of the flavor in the raw material slurry can be appropriately selected according to the type of the flavor, and the blending amount of the flavor in the raw material slurry is preferably 10 to 80 mass%, more preferably 30 to 70 mass%, and still more preferably 50 to 70 mass%, relative to the total mass of the components other than water in the raw material slurry (that is, the dry mass). The blending amount of the flavor in the raw material slurry is, for example, 50 to 500 parts by mass relative to 100 parts by mass of the thickening polysaccharide in the raw material slurry. For example, when the flavor is a flavor containing menthol as a main component (that is, a flavor containing menthol at a proportion of 70 to 100 mass%), the blending amount of the flavor in the raw material slurry is preferably 250 to 500 parts by mass, more preferably 300 to 450 parts by mass, relative to 100 parts by mass of the thickening polysaccharide in the raw material slurry. Alternatively, when the flavor is a flavor that contains menthol but contains a flavor component other than menthol as a main component (that is, a flavor containing menthol at a proportion of 33 mass% or less and a flavor component other than menthol at a proportion of 67 mass% or more), the blending amount of the flavor in the raw material slurry is preferably 50 to 250 parts by mass, more preferably 75 to 200 parts by mass, relative to 100 parts by mass of the thickening polysaccharide in the raw material slurry.

[0043] The content of the flavor in the flavor-containing sheet immediately after preparation can be appropriately changed according to the type of the flavor, and is, for example, 35 to 80 mass% relative to the total mass of the flavor-containing sheet. For example, when the flavor is a flavor containing menthol as a main component, the content of the flavor in the flavor-containing sheet immediately after preparation is preferably 50 to 80 mass%, more preferably 65 to 78 mass%, relative to the total mass of the flavor-containing sheet. Alternatively, when the flavor is a flavor that contains menthol but contains a flavor component other than menthol as a main component, the content of the flavor in the flavor-containing sheet immediately after preparation is preferably 35 to 70 mass%, more preferably 40 to 65 mass%, relative to the total mass of the flavor-containing sheet. The content of the flavor in the flavor-containing sheet can be measured using a GC-MSD (gas chromatograph-mass selective detector) in accordance with the method described in the Examples section below.

[0044] (iii) Pigments: For example, cocoa, caramel, or chili pepper pigment may be used. The pigment is more preferably caramel.

[0045] The pigment, when incorporated into the fragrance-containing sheet, weakens the ability of thickening polysaccharides to fix the fragrance. This allows the pigment to release the fragrance at a lower temperature when the fragrance-containing sheet is heated.

[0046] The amount of dye in the raw material slurry is preferably 0.1 to 20% by mass, more preferably 1.0 to 20% by mass, and even more preferably 10 to 20% by mass, relative to the total mass of components other than water in the raw material slurry (i.e., dry matter). The amount of dye in the raw material slurry is preferably 0.05 to 110 parts by mass, more preferably 5 to 60 parts by mass, per 100 parts by mass of thickening polysaccharides in the raw material slurry. Since the amount of dye and thickening polysaccharides remains in the fragrance-containing sheet, the amount of dye in the fragrance-containing sheet is preferably 0.05 to 110 parts by mass, more preferably 5 to 60 parts by mass, per 100 parts by mass of thickening polysaccharides in the fragrance-containing sheet.

[0047] (iv) Emulsifier Any emulsifier can be used as long as it can disperse the fragrance in the raw material slurry. For example, lecithin, specifically Sunlecithin A-1 (Taiyo Kagaku Co., Ltd.), can be used as an emulsifier. In addition to lecithin, esters selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters can be used as emulsifiers. Examples of glycerin fatty acid esters include fatty acid monoglycerides such as monoglyceride monostearate and monoglyceride succinate; examples of polyglycerin fatty acid esters include pentaglycerin monostearate; examples of sorbitan fatty acid esters include sorbitan monostearate; examples of propylene glycol fatty acid esters include propylene glycol monostearate; and examples of sucrose fatty acid esters include sucrose stearate.

[0048] The amount of emulsifier in the raw material slurry is preferably 0.01 to 10% by mass, more preferably 0.1 to 8% by mass, and even more preferably 1 to 5% by mass, relative to the total mass of components other than water in the raw material slurry (i.e., dry matter). The amount of emulsifier in the raw material slurry is preferably 0.025 to 100 parts by mass, more preferably 0.25 to 80 parts by mass, per 100 parts by mass of thickening polysaccharides in the raw material slurry. Since the amount of emulsifier and thickening polysaccharides remains in the fragrance-containing sheet, the amount of emulsifier in the fragrance-containing sheet is preferably 0.025 to 100 parts by mass, more preferably 0.25 to 80 parts by mass, per 100 parts by mass of thickening polysaccharides in the fragrance-containing sheet.

[0049] (v) The fragrance-containing sheets may further contain water. That is, water contained in the raw material slurry may remain in the fragrance-containing sheets after drying. If water remains in the fragrance-containing sheets, the water content is preferably less than 10% by mass, more preferably 3 to 9% by mass, and even more preferably 3 to 6% by mass, relative to the total mass of the fragrance-containing sheets. The water content of the fragrance-containing sheets can be measured according to the Karl Fischer titration method described in JIS K0113:2005, as shown below.

[0050] <1-3> Effects The fragrance-containing sheet described above has the characteristic that the ratio of the total area of ​​the surfaces other than the two main surfaces to the volume is 1.5 or less. By reducing the total area of ​​the surfaces other than the main surfaces of the fragrance-containing sheet relative to the volume in this way, the volatilization of the fragrance is suppressed, and the storage stability of the fragrance contained in the fragrance-containing sheet can be improved. For this reason, when the fragrance-containing sheet is used in a flavor-generating product, it can exhibit high storage stability of the fragrance.

[0051] In addition to the above features, if the fragrance-containing sheet contains a pigment, the release temperature of the fragrance can be controlled when used in a heated fragrance inhaler. In the examples described later, it has been demonstrated that when a fragrance-containing sheet is blended with a predetermined amount of cocoa, caramel, or chili pepper pigment and incorporated into a heated fragrance inhaler, the fragrance can be released gradually from a lower temperature. It is thought that the pigment, when incorporated into the fragrance-containing sheet, weakens the ability of thickening polysaccharides to fix the fragrance, thereby enabling the release of the fragrance at a lower temperature when the fragrance-containing sheet is heated.

[0052] <2> Fragrance-containing laminated sheet The fragrance-containing laminated sheet comprises a sheet-shaped support and a fragrance-containing layer provided on at least one main surface of the support, which contains a non-volatile matrix and a fragrance, wherein the ratio of the total area of ​​the surfaces other than the two main surfaces to the volume of the fragrance-containing layer is 1.5 or less. The fragrance-containing laminated sheet has a sheet shape. The fragrance-containing laminated sheet is incorporated into a flavor-generating article to provide flavor to the user.

[0053] Figure 4 is a cross-sectional view of a fragrance-containing laminated sheet. In the fragrance-containing laminated sheet 10C shown in Figure 4, a fragrance-containing layer 12 is provided on one main surface of the support 11. Preferably, the fragrance-containing layer 12 is provided so as to cover the entire main surface of one of the support 11.

[0054] The support 11 plays the role of supporting the fragrance-containing layer 12. The support 11 has a sheet-like form. The support 11 has a thickness of, for example, 30 to 120 mm, preferably 70 to 100 mm.

[0055] As the support 11, for example, paper, plastic film, cellulose acetate, nonwoven fabric, metal plate, etc. can be used. When paper is used as the support 11, it is not particularly limited as long as it can support the fragrance-containing layer 12, but for example, paraffin paper, metal-laminated paper, etc. can be used. The air permeability of the paper is, for example, 1000 CU or less, preferably 100 CU or less, more preferably 10 CU or less. The air permeability of the paper may be 0. The basis weight of the paper is, for example, 30 to 100 g / m². ２ Preferably 45 to 90 g / m２ More preferably 60 to 85 g / m ２ That is the case.

[0056] The fragrance-containing laminated sheet 10C is the same as the fragrance-containing sheet 10A, except that it is equipped with a support 11. That is, the size of the fragrance-containing layer 12 is the same as the size of the fragrance-containing sheet 10A shown in Figures 1 and 2. Also, like the fragrance-containing sheet 10A, the fragrance-containing layer 12 has a ratio of 1.5 or less of the total area (A) of the surfaces other than the two main surfaces to the volume (V). As explained for the fragrance-containing sheet 10A, a ratio A / V of 1.5 or less can improve the storage stability of the fragrance contained in the fragrance-containing laminated sheet 10C. Furthermore, the composition of the fragrance-containing layer 12 is the same as the composition of the fragrance-containing sheet 10A shown in Figures 1 and 2. Therefore, if the fragrance-containing layer 12 contains a dye in addition to thickening polysaccharides and fragrance, the release temperature of the fragrance can be controlled when the fragrance-containing laminated sheet 10C is used in a heated flavor inhaler. For example, when the fragrance-containing laminated sheet 10C is used in a heated flavor inhaler, the fragrance can be gradually released from a lower temperature.

[0057] The mass percentage of the fragrance-containing layer 12 in the fragrance-containing laminated sheet 10C is, for example, 30 to 90% by mass, preferably 35 to 80% by mass, more preferably 40 to 75% by mass, and even more preferably 50 to 65% by mass. The mass percentage of the support 11 in the fragrance-containing laminated sheet 10C is, for example, 10 to 70% by mass, preferably 20 to 65% by mass, more preferably 25 to 60% by mass, and even more preferably 35 to 50% by mass. The mass ratio of the support 11 to the fragrance-containing layer 12 is, for example, 2:1 to 2:7, preferably 1:1 to 1:2.

[0058] The fragrance-containing laminated sheet 10C can be manufactured by the same procedure as the fragrance-containing sheet 10A. First, a raw material slurry containing a non-volatile matrix and fragrance is cast onto a support and dried to form a fragrance-containing layer on the support. The step of forming the fragrance-containing layer on the support may be carried out by preparing a support wound on a bobbin, unwinding the support from the bobbin, casting the raw material slurry onto the unwinded support, and drying it. A laminated sheet piece of a predetermined size is cut from the obtained laminated sheet to produce the fragrance-containing laminated sheet 10C.

[0059] The fragrance-containing laminated sheet 10C may also be shaped into a corrugated sheet, similar to the fragrance-containing sheet 10A.

[0060] Because the fragrance-containing laminated sheet 10C is a laminate, its strength can be increased compared to the fragrance-containing sheet 10A. As a result, the fragrance-containing laminated sheet 10C has the advantage of being less prone to breakage during manufacturing processes, such as the process of incorporating it into flavor-generating articles.

[0061] <3> Flavor-generating articles The "flavor-containing sheet" and the "flavor-containing laminated sheet" described above can be incorporated into a flavor-generating article. Specifically, the flavor-generating article has a columnar shape and includes a flavor-generating segment containing a flavor-filling material, and a mouthpiece segment located downstream of the flavor-generating segment and containing a filter material.

[0062] The following describes embodiments of the flavor-generating articles with reference to the drawings. In the following description, the "flavor-containing sheet" and the "flavor-containing laminated sheet" will be collectively referred to as the "flavor sheet."

[0063] <3-1> First Embodiment Figure 5 is a cross-sectional view showing a flavor generating article according to the first embodiment. Figure 6 is a cross-sectional view of the flavor generating article shown in Figure 5 along the line VI-VI. The flavor generating article shown in Figures 5 and 6 is a heated flavor inhaler.

[0064] As shown in Figure 5, the flavor generating article 200A according to the first embodiment comprises, in order from the tip side (i.e., the side opposite the mouthpiece), a tip plug 210, a flavor generating section 220, a hollow tube section 230, a hollow filter section 240, and a filter plug 250. These five components are connected by a chipping wrapper 270. The flavor generating section 220 corresponds to the flavor generating segment, and the hollow filter section 240 and filter plug 250 correspond to the mouthpiece segment. The hollow tube section 230 corresponds to an intermediate segment located between the flavor generating segment and the mouthpiece segment. In Figure 5, the tip plug 210, the hollow tube section 230, and the hollow filter section 240 can each be omitted.

[0065] The flavor generating article 200A has a columnar shape extending in one direction. Preferably, the flavor generating article 200A has a cylindrical shape extending in one direction. The flavor generating article 200A has a length of, for example, 30 to 100 mm. If the flavor generating article 200A has a cylindrical shape, it has a diameter of, for example, 4 to 10 mm. The tip plug 210 has a length of, for example, 5 to 20 mm, the flavor generating section 220 has a length of, for example, 5 to 50 mm, the hollow tube section 230 has a length of, for example, 10 to 30 mm, the hollow filter section 240 has a length of, for example, 5 to 15 mm, and the filter plug 250 has a length of, for example, 5 to 15 mm. The lengths of these individual components can be appropriately changed according to manufacturability, required quality, etc.

[0066] The following describes each component of the flavor generating article 200A (i.e., the tip plug, flavor generating section, hollow tube section, hollow filter section, filter plug, and chipping wrapper) in order.

[0067] <Tip Plug> As shown in Figure 5, the tip plug 210 is located at the tip of the flavor generating article 200A. The tip plug 210 comprises a second filter material 211 and a tip plug wrap 212 around which the second filter material 211 is wound. The tip plug 210 further contains an aerosol source supported on the second filter material 211. The tip plug 210 may be omitted.

[0068] The second filter material 211 can be any material that is generally usable as a filter material for flavor-generating articles, such as paper, plastic film, cellulose acetate, or nonwoven fabric. The tip plug wrap 212 on which the second filter material 211 is wound can be the same type of plug wrap used for cigarettes.

[0069] The aerosol source supported on the second filter material 211 is a liquid that generates vapor when heated to a predetermined temperature. Conventional aerosol sources used in heated flavor inhalers can be used as the aerosol source. Examples of aerosol sources include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof. The second filter material 211 may support only the aerosol source, or it may support the aerosol source along with a flavoring (e.g., menthol).

[0070] <Flavor Generating Unit> The flavor generating unit 220 is located adjacent to the downstream of the tip plug 210. The flavor generating unit 220 comprises a flavor source 221 and a flavor source wrapper 222 around which the flavor source 221 is wound. In addition to the flavor source 221 and the flavor source wrapper 222, the flavor generating unit 220 further comprises a fragrance sheet 10 (i.e., the "fragrance-containing sheet" or "fragrance-containing laminated sheet" described above).

[0071] Flavoring source 221 is, for example, a flavoring filler such as tobacco filler. The tobacco filler contains tobacco leaves and releases tobacco flavor when heated. Tobacco leaves refer to dried tobacco leaves that are ready to be incorporated into tobacco products. Flavoring source 221 may also be a flavoring source derived from plant materials other than tobacco plants.

[0072] Preferably, the tobacco filler is a plurality of molded bodies, each containing tobacco leaves. The plurality of molded bodies are, for example, shredded sheet tobacco. Sheet tobacco refers to a molded body formed into a sheet from tobacco materials such as tobacco scraps and tobacco scraps generated at raw material factories and manufacturing plants. Preferably, the plurality of molded bodies are shredded sheet tobacco obtained by shredding the sheet tobacco into a cut filler shape or a strand shape. In the case of a cut filler shape, the plurality of molded bodies exist in a mixed state. In the case of a strand shape, the plurality of molded bodies are arranged to stretch along the length direction of the flavor generating section 220.

[0073] Alternatively, the tobacco filling material may be a single sheet of tobacco. For example, a single sheet of tobacco may be filled into the flavor source wrapper 222 in an accordion-like folded state, or it may be filled into the flavor source wrapper 222 in a spiral-rolled state.

[0074] The "accordion-folded state" can be created by folding and gathering a single sheet of tobacco in a direction intersecting the length direction of the flavor generating section 220, thereby forming a cylindrical shape overall. This process of folding and gathering a single sheet of tobacco in a direction intersecting the length direction of the flavor generating section 220, thereby forming a cylindrical shape overall, is also referred to in this specification as "gathering." When a sheet of tobacco is gathered, multiple air passages are formed in the length direction of the flavor generating section 220. The flexibility of the tobacco sheet can be utilized to gather a flat sheet of tobacco, or a corrugated sheet of tobacco may be gathered after being subjected to a process to create accordion-like folds.

[0075] When using one sheet of tobacco as the tobacco filler, it is preferable that the length of the sheet of tobacco when filled into the flavor source wrapper 222 is equal to the length of the flavor generating section 220. When using one sheet of tobacco as the tobacco filler, when the sheet of tobacco is unfolded, the length along the long axis of the flavor generating section 220 is, for example, 5 to 50 mm, the length (width) in the direction perpendicular to the long axis of the flavor generating section 220 is, for example, 25 to 300 mm, and the thickness is, for example, 0.05 to 0.3 mm.

[0076] As the flavor source wrapper 222, the same wrapper used for wrapping tobacco filler in cigarettes can be used.

[0077] In this embodiment, the flavor generating section 220 includes a flavor sheet 10 (i.e., the "flavor-containing sheet" or "flavor-containing laminated sheet" described above). Specifically, as shown in Figures 5 and 6, the flavor sheet 10 is included in the flavor generating section 220 in a state where it is bent in a direction intersecting the longitudinal direction of the flavor generating section 220. Preferably, the flavor sheet 10 is included in the flavor generating section 220 in a state where it is bent in a direction substantially perpendicular to the longitudinal direction of the flavor generating section 220. In this case, when the flavor generating section 220 is cut in a direction perpendicular to the longitudinal direction, the flavor sheet 10 will have substantially the same shape in the cross-section, regardless of the cutting position. That is, when the flavor generating section 220 is cut in a direction perpendicular to the longitudinal direction, the flavor sheet 10 will have substantially the same shape in the first cross-section and the second cross-section.

[0078] When the fragrance sheet 10 is unfolded, its length along the long axis of the flavor generating section 220 is, for example, 5 to 50 mm, preferably 5 to 30 mm, more preferably 5 to 20 mm, and even more preferably 10 to 15 mm. Also, when the fragrance sheet 10 is unfolded, its length (width) in the direction perpendicular to the long axis of the flavor generating section 220 is, for example, 5 to 150 mm, preferably 5 to 100 mm, more preferably 5 to 50 mm, and even more preferably 5 to 30 mm. Furthermore, when the fragrance sheet 10 is unfolded, its thickness is, for example, 0.04 to 0.3 mm, preferably 0.1 to 0.25 mm. The width of the fragrance sheet 10 may also be smaller than the width of the cigarette sheet.

[0079] The fragrance sheet 10 may be a flat, plate-shaped sheet, as shown in Figure 1 (fragrance-containing sheet 10A), or it may have a corrugated sheet shape, as shown in Figure 3 (fragrance-containing sheet 10B). In the latter case, the flavor filler, such as the tobacco filler, may also have a corrugated sheet shape.

[0080] Preferably, the flavor generating unit 220 further includes an aerosol source supported on the flavor source 221. That is, the flavor generating unit 220 preferably includes a flavor source 221 derived from plant material, an aerosol source, a fragrance sheet 10, and a flavor source wrapper 222. The aerosol source supported on the flavor source 221 may be the same type as the aerosol source contained in the tip plug 210 described above, or it may be a different type. The flavor source 221 may support only the aerosol source, or it may support a fragrance (e.g., menthol) together with the aerosol source.

[0081] <Hollow Tube Section> The hollow tube section 230 is located adjacent to the downstream of the flavor generating section 220. In one example, the hollow tube section 230 is a paper tube 231 formed by winding cardboard into a cylindrical shape, and the inside is hollow. In another example, the hollow tube section 230 may be a filter (center hole filter) in which a center hole is formed through the center of the cross-section of a cylindrical cellulose acetate fiber bundle.

[0082] The hollow tube section 230 can cool the aerosol generated from the tip plug 210 and the flavor generating section 220 by heating the flavor generating article 200A. The hollow tube section 230 may be omitted.

[0083] Furthermore, although not shown in the figures, an opening (air inlet) may be provided in the hollow tube section 230 to allow air to be taken in from the outside in order to appropriately adjust the airflow resistance of the flavor generating article 200A. The air inlet can be provided, for example, within 10 mm from the downstream end of the hollow tube section 230. The percentage of air entering through the air inlet is, for example, 30 to 80%, preferably 40 to 70%.

[0084] <Hollow Filter Section> The hollow filter section 240 is located adjacent to the downstream of the hollow tube section 230. The hollow filter section 240 comprises a third filter material 241 and a hollow filter plug wrap 242 around which the third filter material 241 is wound. The hollow filter plug wrap 242 can be the same type of plug wrap used for cigarettes. The hollow filter plug wrap 242 may be omitted.

[0085] The third filter material 241 is composed of densely packed fibers and has one or more channels (hollow sections). Each of the one or more channels extends in the longitudinal direction (hereinafter referred to as the longitudinal direction) of the flavor generating article 200A. Therefore, when the flavor generating article 200A is drawn in, air and aerosols flow only through the channels and hardly flow through the gaps between the fibers.

[0086] In the flavor-generating article 200A, if it is desired to minimize the reduction of aerosol components due to filtration by the filter plug 250 described later, the length of the filter plug 250 may be shortened and replaced with a hollow filter section 240. Replacing a portion of the filter plug 250 with a hollow filter section 240 is effective in increasing the amount of aerosol delivered. Alternatively, the hollow filter section 240 may be omitted.

[0087] <Filter Plug> The filter plug 250 is located at the mouthpiece end of the flavor-generating article 200A. The filter plug 250 comprises a first filter material 251 and a filter plug wrap 252 around which the first filter material 251 is wound. The filter plug wrap 252 can be the same type of plug wrap used for cigarettes. The airflow resistance of the filter plug 250 is, for example, 0 to 50 mmH ２ O, preferably 10 to 30 mmH ２ It is O.

[0088] The first filter material 251 can be any material that is generally usable as a filter material on the mouthpiece side of a flavor inhalation article, such as cellulose acetate.

[0089] The hollow filter section 240 and the filter plug 250 described above are connected by an outer plug wrap 260. The outer plug wrap 260 can be the same type of outer plug wrap used to connect the filter segments of a multi-segment filter in a cigarette lighter.

[0090] <Chipping Wrapper> As shown in Figure 5, the above-mentioned components (i.e., the tip plug 210, the flavor generating section 220, the hollow tube section 230, and the connection between the hollow filter section 240 and the filter plug 250) are connected by a chipping wrapper 270. In Figure 5, the chipping wrapper 270 is wrapped around the entirety of the components other than the tip plug 210 and a part of the tip plug 210, leaving the tip plug 210 exposed at the upstream end. Alternatively, the chipping wrapper 270 may be wrapped around the entirety of all components, including the tip plug 210, without exposing the tip plug 210 at the upstream end.

[0091] The chipping wrapper 270 can be the same type of tip paper used in cigarettes. The outer surface of the chipping wrapper 270 near the end on the filter plug 250 side may be coated with a lip-release agent to make it easier for the user's lips to move away from the chipping wrapper 270. The portion coated with the lip-release agent functions as the mouthpiece of the flavor-generating article 200A.

[0092] <3-2> Second Embodiment Figure 7 is a cross-sectional view showing a flavor generating article according to the second embodiment. The flavor generating article shown in Figure 7 is a heated flavor inhaler. As shown in Figure 7, the flavor generating article 200B according to the second embodiment has the same configuration as the flavor generating article 200A, except that the flavor sheet 10 (i.e., the "flavor-containing sheet" or "flavor-containing laminated sheet" described above) is included in the flavor generating section 220 so as to wrap around the flavor source 221. In Figure 7, the flavor sheet 10 is placed inside the flavor source wrapper 222 so as to wrap around the flavor source 221. As shown in Figure 7, the flavor sheet 10 may completely surround the flavor source 221, or it may be placed so as to cover a part of the area around the flavor source 221.

[0093] If the fragrance sheet 10 is the "fragrance-containing laminated sheet" described above, the fragrance sheet 10 may be arranged such that the fragrance-containing layer 12 is located on the inside (innermost layer) and the support 11 is located on the outside (the side in contact with the flavor source wrapper 222), or the support 11 may be located on the inside (innermost layer) and the fragrance-containing layer 12 is located on the outside (the side in contact with the flavor source wrapper 222).

[0094] In this embodiment, the shape of the flavor filler, which is the flavor source 221, is not particularly limited, but in one example it is in the shape of a cut filler, and in another example it is in the shape of a strand. In another example the shape of the flavor filler, which is the flavor source 221, may be in the shape of a single sheet. The flavor filler in the shape of a single sheet may be filled into the flavor source wrapper 222 in a folded accordion-like state.

[0095] <3-3> Third Embodiment Figure 8 is a cross-sectional view showing a flavor generating article according to the third embodiment. The flavor generating article shown in Figure 8 is a heated flavor inhaler. As shown in Figure 8, the flavor generating article 200C according to the third embodiment has the same configuration as the flavor generating article 200A, except that the flavor sheet 10 (i.e., the "flavor-containing sheet" or "flavor-containing laminated sheet" described above) is contained in the hollow tube section 230. The hollow tube section 230 is made of a paper tube 231 formed by winding cardboard into a cylindrical shape, and the inside is hollow. The hollow tube section 230 may be a paper tube 231 formed by winding one sheet of cardboard into a cylindrical shape, or it may be a paper tube 231 formed by stacking multiple sheets of cardboard and winding them into a cylindrical shape. For example, the hollow tube section 230 is a paper tube 231 formed by stacking two sheets of cardboard and winding them into a cylindrical shape. In Figure 8, the fragrance sheet 10 is contained within the hollow tube section 230 so as to back the paper tube 231.

[0096] If the fragrance sheet 10 is the "fragrance-containing laminated sheet" described above, the fragrance sheet 10 may be arranged such that the fragrance-containing layer 12 is located on the inside (innermost layer) and the support 11 is located on the outside (the side in contact with the paper tube 231), or the support 11 may be located on the inside (innermost layer) and the fragrance-containing layer 12 is located on the outside (the side in contact with the paper tube 231).

[0097] (Modification) In Figure 8, the fragrance sheet 10 (i.e., the "fragrance-containing sheet" or "fragrance-containing laminated sheet" described above) is included in the hollow tube section 230 so as to back the paper tube 231. However, the paper tube 231 may be omitted, and the hollow tube section 230 may be formed only from multiple fragrance sheets 10. That is, the hollow tube section 230 may be formed by stacking multiple (for example, 2 to 3) fragrance sheets 10 and winding them into a cylindrical shape.

[0098] <3-4> Fourth Embodiment Figure 9 is a cross-sectional view showing a flavor generating article according to the fourth embodiment. Figure 10 is a cross-sectional view of the flavor generating article shown in Figure 9 along the line X-X. The flavor generating article shown in Figures 9 and 10 is a heated flavor inhaler.

[0099] As shown in Figure 9, the flavor generating article 200D according to the fourth embodiment has the same configuration as the flavor generating article 200A, except that the fragrance sheet 10 (i.e., the "fragrance-containing sheet" or "fragrance-containing laminated sheet" described above) is contained in the tip plug 210. In Figures 9 and 10, the fragrance sheet 10 is contained in the tip plug 210 in a state where it is bent in a direction intersecting the longitudinal direction of the tip plug 210. Preferably, the fragrance sheet 10 is contained in the tip plug 210 in a state where it is bent in a direction substantially perpendicular to the longitudinal direction of the tip plug 210. In this case, when the tip plug 210 is cut in a direction perpendicular to the longitudinal direction, the fragrance sheet 10 will have substantially the same shape in the cross-section, regardless of the cutting position. That is, when the tip plug 210 is cut in a direction perpendicular to the longitudinal direction, the fragrance sheet 10 will have substantially the same shape in the first cross-section and the second cross-section.

[0100] <3-5> Fifth Embodiment Figure 11 is a cross-sectional view showing a flavor generating article according to the fifth embodiment. The flavor generating article shown in Figure 11 is a heated flavor inhaler. As shown in Figure 11, the flavor generating article 200E according to the fifth embodiment has the same configuration as the flavor generating article 200A, except that the fragrance sheet 10 (i.e., the "fragrance-containing sheet" or "fragrance-containing laminated sheet" described above) is included in the tip plug 210 so as to wrap around the second filter material 211. In Figure 11, the fragrance sheet 10 is arranged inside the tip plug wrap 212 so as to wrap around the second filter material 211.

[0101] <3-6> Sixth Embodiment Figure 12 is a cross-sectional view showing a flavor generating article according to the sixth embodiment. Figure 13A is a cross-sectional view of the flavor generating article shown in Figure 12 along the line XIII-XIII. The flavor generating article shown in Figures 12 and 13A is a heated flavor inhaler.

[0102] As shown in Figure 12, the flavor generating article 200F according to the sixth embodiment has a flavor generating segment composed of a flavor generating section (first flavor generating section) 220 and a second flavor generating section 280 located downstream of the first flavor generating section 220. In Figure 12, the second flavor generating section 280 is in contact with the downstream end of the first flavor generating section 220, but it does not have to be in contact with the downstream end of the first flavor generating section 220. That is, there may be a gap between the first flavor generating section 220 and the second flavor generating section 280. The flavor generating section (first flavor generating section) 220 includes a flavor source 221 and a flavor source wrapper 222, and the second flavor generating section 280 includes a second flavor source 281 and a second flavor source wrapper 282. The second flavor source 281 may provide a flavor different from that of flavor source 221, or it may provide a flavor similar to that of flavor source 221. If the second flavor source 281 provides a flavor similar to that of flavor source 221, the composition of the second flavor source 281 may be the same as or different from that of flavor source 221.

[0103] As shown in Figures 12 and 13A, the flavor generating article 200F according to the sixth embodiment has the same configuration as the flavor generating article 200A, except that the flavor sheet 10 (i.e., the "flavor-containing sheet" or "flavor-containing laminated sheet" described above) is included in the second flavor generating section 280. Specifically, in Figures 12 and 13A, the flavor sheet 10 is included in the second flavor generating section 280 in a state where it is bent in a direction intersecting the longitudinal direction of the second flavor generating section 280. Preferably, the flavor sheet 10 is included in the second flavor generating section 280 in a state where it is bent in a direction substantially perpendicular to the longitudinal direction of the second flavor generating section 280. In this case, if the second flavor generating section 280 is cut in a direction perpendicular to the longitudinal direction, the flavor sheet 10 will have substantially the same shape in the cross-section regardless of the cutting position. In other words, when the second flavor generating section 280 is cut in a direction perpendicular to its length, the flavor sheet 10 has substantially the same shape in the first cross-section and the second cross-section.

[0104] (Modification 1) Alternatively, the fragrance sheet 10 may be included in the fragrance generating unit (first fragrance generating unit) 220 instead of the second fragrance generating unit 280, in the same manner as in the (eighth embodiment) described above.

[0105] (Modification 2) Alternatively, the fragrance sheet 10 may be included in each of the flavor generating section (first flavor generating section) 220 and the second flavor generating section 280 in the same manner as in the (eighth embodiment) described above.

[0106] (Modification 3) In Figure 12, the fragrance sheet 10 is included in the second flavor generating unit 280 as a flavor filler together with the second flavor source 281, but the fragrance sheet 10 alone may be included in the second flavor generating unit 280 as a filler. In this case, the second flavor generating unit 280 does not include the second flavor source 281, and is composed of the fragrance sheet 10 as a filler and the second flavor source wrapper 282 that wraps it around. For example, one fragrance sheet 10 is folded and gathered in a direction intersecting the length direction of the second flavor generating unit 280 to form a cylindrical shape overall. This makes it possible to make the filler of the second flavor generating unit 280 consist only of the fragrance sheet 10. A cross-sectional view of the second flavor generating unit 280 in this case is shown in Figure 13B. In Figure 13B, the fragrance sheet 10 is filled into the second flavor source wrapper 282 in an accordion-like folded state. When the filler material of the second flavor generating unit 280 is composed solely of the flavor sheet 10, the first flavor source 221 of the first flavor generating unit 220 is preferably a tobacco filler material.

[0107] (Modification 4) Alternatively, the flavor sheet 10 may be included in the first flavor generating unit 220 instead of the second flavor generating unit 280, in the same state as in Modification 3. That is, in this modification, the first flavor generating unit 220 does not include the first flavor source 221, and is composed of the flavor sheet 10 as a filler and the first flavor source wrapper 222 that wraps it. Thus, in this modification, the filler of the first flavor generating unit 220 is composed only of the flavor sheet 10, so it is preferable that the second flavor source 281 of the second flavor generating unit 280 is a tobacco filler.

[0108] <3-7> Seventh Embodiment Figure 14 is a cross-sectional view showing a flavor generating article according to the seventh embodiment. The flavor generating article shown in Figure 14 is a heated flavor inhaler. As shown in Figure 14, the flavor generating article 200G according to the seventh embodiment has the same configuration as the flavor generating article 200F, except that the fragrance sheet 10 (i.e., the "fragrance-containing sheet" or "fragrance-containing laminated sheet" described above) is included in the second flavor generating unit 280 so as to wrap around the second flavor source 281. In Figure 14, the fragrance sheet 10 is arranged inside the second flavor source wrapper 282 so as to wrap around the second flavor source 281.

[0109] Alternatively, the fragrance sheet 10 may be included in the flavor generating unit (first flavor generating unit) 220 in the same manner as described above, instead of the second flavor generating unit 280. Alternatively, the fragrance sheet 10 may be included in each of the flavor generating unit (first flavor generating unit) 220 and the second flavor generating unit 280 in the same manner as described above.

[0110] <4> The flavor generating articles of the first to seventh embodiments of the aerosol generating device can be used by heating the flavor generating section with an aerosol generating device equipped with a heater. Figure 15A is a schematic front view of an example of an aerosol generating device. Figure 15B is a schematic top view of the aerosol generating device shown in Figure 15A. Figure 16 is a cross-sectional view of the aerosol generating device shown in Figure 15B along the line XVI-XVI.

[0111] The drawings may include an X-Y-Z Cartesian coordinate system for ease of explanation. In this coordinate system, the Z axis points vertically upward, the X-Y plane is positioned to horizontally cut across the aerosol generator 100, and the Y axis extends from the front to the back of the aerosol generator 100. The Z axis can also be described as the insertion direction of the flavor-generating article contained in the chamber 150 of the atomizing unit 130 (described later), or the axial direction of the chamber 150. The X axis is perpendicular to the Y and Z axes, and the X and Y axes can also be described as the radial direction perpendicular to the axial direction of the chamber 150, or the radial direction of the chamber 150.

[0112] The aerosol generating device 100 is configured to generate an aerosol containing flavor by heating the flavor generating article described above.

[0113] As shown in Figures 15A to 15B, the aerosol generator 100 comprises an outer housing 101 (corresponding to an example of a housing), a slide cover 102, and a switch unit 103. The outer housing 101 constitutes the outermost housing of the aerosol generator 100 and is sized to fit in the user's hand. When the user uses the flavor inhaler, they can hold the aerosol generator 100 in their hand and inhale the aerosol.

[0114] The outer housing 101 has an opening (not shown) for receiving flavor-generating articles, and the slide cover 102 is slidably attached to the outer housing 101 to close this opening.

[0115] The switch unit 103 is used to switch the operation of the aerosol generator 100 on and off. For example, by operating the switch unit 103 with a flavor-generating article inserted into the aerosol generator 100, power is supplied from the power source (see reference numeral 121 in Figure 16) to the heater (see reference numeral 140 in Figure 16), allowing the flavor-generating article to be heated without combustion.

[0116] The aerosol generator 100 may also have terminals (not shown). These terminals may be interfaces for connecting the aerosol generator 100 to, for example, an external power source. If the power source of the aerosol generator 100 is a rechargeable battery, connecting an external power source to the terminals will allow the external power source to supply current to the power source and charge it. Alternatively, by connecting a data transmission cable to the terminals, data related to the operation of the aerosol generator 100 may be transmitted to an external device.

[0117] Next, the internal structure of the aerosol generator 100 will be described. As shown in Figure 16, an inner housing 110 (corresponding to an example of a housing) is provided inside the outer housing 101 of the aerosol generator 100. A power supply unit 120 and an atomizing unit 130 are provided in the internal space of the inner housing 110.

[0118] The power supply unit 120 has a power source 121. The power source 121 may be, for example, a rechargeable battery or a non-rechargeable battery. The power source 121 is electrically connected to the atomizing unit 130. This allows the power source 121 to supply power to the atomizing unit 130 so as to properly heat the flavor-generating article.

[0119] As shown in Figure 16, the atomizing unit 130 includes a metal chamber 150 (corresponding to an example of a cylindrical part) extending in the insertion direction (Z-axis direction) of the flavor-generating article, a heater 140 covering a part of the chamber 150, a heat insulating part 132, and a substantially cylindrical insertion guide member 134 (corresponding to an example of a guide part) that abuts against the opening of the chamber 150. The chamber 150 is configured to surround the flavor-generating article. The heater 140 is configured to include a heating part that contacts the outer circumferential surface of the chamber 150 and heats the flavor-generating article inserted into the chamber 150.

[0120] Furthermore, as shown in Figure 16, a bottom member 136 (corresponding to an example of a contact portion) is provided at the bottom of the chamber 150. The bottom member 136 contacts the flavor-generating article inserted into the chamber 150 in the direction of insertion of the flavor-generating article and can function as a stopper to position the flavor-generating article. Here, the chamber 150 and the bottom member 136 constitute a housing portion that accommodates at least a part of the flavor-generating article. The bottom member 136 has irregularities on the surface that the flavor-generating article contacts, and can define a first airflow path that can supply air to the air intake of the flavor-generating article (i.e., communicate with the flavor-generating article housed in the housing portion).

[0121] The heat insulating section 132 is generally cylindrical and is positioned to cover the chamber 150. The insertion guide member 134 is provided between the slide cover 102 in the closed position and the chamber 150. When the slide cover 102 is in the open position, the insertion guide member 134 communicates with the outside of the aerosol generating device 100 and guides the insertion of the flavor generating article into the chamber 150 by inserting the flavor generating article into the insertion guide member 134.

[0122] The aerosol generating device 100 further includes a first holding part 137 and a second holding part 138, which hold both ends of the chamber 150 and the heat insulating part 132. The first holding part 137 is positioned to hold the ends of the chamber 150 and the heat insulating part 132 on the negative Z-axis side. The second holding part 138 is positioned to hold the ends of the chamber 150 and the heat insulating part 132 on the slide cover 102 side (positive Z-axis side).

[0123] <5> Preferred Embodiments The following are preferred embodiments. [A1] A fragrance-containing sheet for a flavor-generating article, comprising a non-volatile matrix and a fragrance, wherein the ratio of the total area of ​​the surfaces other than the two main surfaces to the volume is 1.5 or less. [A2] The fragrance-containing sheet according to [A1], having a hexahedral shape, preferably a rectangular parallelepiped shape. [A3] The fragrance-containing sheet according to [A1] or [A2], wherein the ratio is 1.2 or less, preferably 1.0 or less, more preferably 0.9 or less, and even more preferably 0.6 or less. [A4] The fragrance-containing sheet according to [A1] or [A2], wherein the ratio is 0.2 to 1.5, preferably 0.2 to 1.2, more preferably 0.2 to 1.0, even more preferably 0.2 to 0.9, and even more preferably 0.2 to 0.6. [A5] The fragrance-containing sheet according to [A1] or [A2], wherein the ratio is 0.25 to 1.5, preferably 0.25 to 1.2, more preferably 0.25 to 1.0, even more preferably 0.25 to 0.9, and even more preferably 0.25 to 0.6.

[0124] [A6] The fragrance-containing sheet according to any one of [A1] to [A5], wherein the non-volatile matrix is ​​a thickening polysaccharide. [A7] The fragrance-containing sheet according to any one of [A1] to [A6], wherein the proportion of the non-volatile matrix (thickening polysaccharide) to the total components of the fragrance-containing sheet excluding water is 10 to 40% by mass, preferably 15 to 40% by mass, and more preferably 20 to 35% by mass. [A8] The fragrance-containing sheet according to any one of [A1] to [A7], wherein the proportion of the fragrance to the total components of the fragrance-containing sheet excluding water is 10 to 80% by mass, preferably 30 to 70% by mass, and more preferably 50 to 70% by mass. [A9] The fragrance-containing sheet according to any one of [A1] to [A8], further comprising a dye. [A10] The fragrance-containing sheet according to [A9], wherein the proportion of the pigment in the total components of the fragrance-containing sheet excluding water is 0.1 to 20% by mass, preferably 1.0 to 20% by mass, and more preferably 10 to 20% by mass.

[0125] [A11] The fragrance-containing sheet according to [A9] or [A10], wherein the dye is included in the fragrance-containing sheet in an amount of 0.05 to 110 parts by mass, preferably 5 to 60 parts by mass, per 100 parts by mass of the non-volatile matrix (thickening polysaccharide). [A12] The fragrance-containing sheet according to any one of [A9] to [A11], wherein the proportion of the non-volatile matrix (thickening polysaccharide) to the total components of the fragrance-containing sheet excluding water is 10 to 40% by mass, the proportion of the fragrance to the total components of the fragrance-containing sheet excluding water is 50 to 70% by mass, and the proportion of the dye to the total components of the fragrance-containing sheet excluding water is 10 to 20% by mass. [A13] A flavor-containing sheet for flavor-generating articles, comprising a thickening polysaccharide, a flavoring agent, and a coloring agent, wherein the proportion of the thickening polysaccharide to the total components excluding water is 10 to 40% by mass, the proportion of the flavoring agent to the total components excluding water is 50 to 70% by mass, and the proportion of the coloring agent to the total components excluding water is 10 to 20% by mass. [A14] A flavor-containing sheet according to any one of [A9] to [A13], wherein the coloring agent is cocoa, caramel, or chili pepper coloring, preferably caramel. [A15] A flavor-containing sheet according to any one of [A1] to [A14], further comprising an emulsifier.

[0126] [A16] The fragrance-containing sheet according to [A15], wherein the proportion of the non-volatile matrix (thickening polysaccharide) in the total components of the fragrance-containing sheet excluding water is 10 to 40% by mass, the proportion of the fragrance in the total components of the fragrance-containing sheet excluding water is 50 to 70% by mass, the proportion of the dye in the total components of the fragrance-containing sheet excluding water is 10 to 20% by mass, and the proportion of the emulsifier in the total components of the fragrance-containing sheet excluding water is 0.01 to 10% by mass. [A17] The fragrance-containing sheet according to any one of [A1] to [A16], formed into a corrugated sheet shape. [A18] The fragrance-containing sheet according to any one of [A1] to [A17], having a thickness of 0.04 to 0.3 mm, preferably 0.1 to 0.3 mm, more preferably 0.1 to 0.25 mm. [A19] A fragrance-containing sheet according to any one of [A1] to [A18], having a hexahedral shape, with a short side length of 2 to 15 mm and a long side length of 5 to 50 mm. [A20] A fragrance-containing sheet according to any one of [A1] to [A18], having a long side length of 10 to 150 mm and a short side length of 10 to 50 mm; preferably, with a long side length of 20 to 100 mm and a short side length of 10 to 40 mm; more preferably, with a long side length of 30 to 50 mm and a short side length of 10 to 20 mm. [A21] A fragrance-containing sheet according to [A19] or [A20], with a ratio of the long side to the short side of 1 to 5, preferably 1 to 2.

[0127] [B1] A fragrance-containing laminated sheet for a flavor-generating article, comprising a sheet-like support and a fragrance-containing layer provided on at least one main surface of the support, the layer comprising a non-volatile matrix and a fragrance, wherein the ratio of the total area of ​​the surfaces other than the two main surfaces to the volume of the fragrance-containing layer is 1.5 or less. [B2] The fragrance-containing laminated sheet according to [B1], having a hexahedral shape, preferably a rectangular parallelepiped shape. [B3] The fragrance-containing laminated sheet according to [B1] or [B2], wherein the ratio is 1.2 or less, preferably 1.0 or less, more preferably 0.9 or less, and even more preferably 0.6 or less. [B4] The fragrance-containing laminated sheet according to [B1] or [B2], wherein the ratio is 0.2 to 1.5, preferably 0.2 to 1.2, more preferably 0.2 to 1.0, even more preferably 0.2 to 0.9, and even more preferably 0.2 to 0.6. [B5] The fragrance-containing laminated sheet according to [B1] or [B2], wherein the ratio is 0.25 to 1.5, preferably 0.25 to 1.2, more preferably 0.25 to 1.0, even more preferably 0.25 to 0.9, and even more preferably 0.25 to 0.6.

[0128] [B6] The fragrance-containing laminated sheet according to any one of [B1] to [B5], wherein the non-volatile matrix is ​​a thickening polysaccharide. [B7] The fragrance-containing laminated sheet according to any one of [B1] to [B6], wherein the proportion of the non-volatile matrix (thickening polysaccharide) in the total components of the fragrance-containing layer excluding water is 10 to 40% by mass, preferably 15 to 40% by mass, and more preferably 20 to 35% by mass. [B8] The fragrance-containing laminated sheet according to any one of [B1] to [B7], wherein the proportion of the fragrance in the total components of the fragrance-containing layer excluding water is 10 to 80% by mass, preferably 30 to 70% by mass, and more preferably 50 to 70% by mass. [B9] The fragrance-containing laminated sheet according to any one of [B1] to [B8], wherein the fragrance-containing layer further contains a dye. [B10] The fragrance-containing laminated sheet according to [B9], wherein the proportion of the dye in the total components of the fragrance-containing layer excluding water is 0.1 to 20% by mass, preferably 1.0 to 20% by mass, and more preferably 10 to 20% by mass.

[0129] [B11] The fragrance-containing laminated sheet according to [B9] or [B10], wherein the dye is included in the fragrance-containing layer in an amount of 0.05 to 110 parts by mass, preferably 5 to 60 parts by mass, per 100 parts by mass of the non-volatile matrix (thickening polysaccharide). [B12] The fragrance-containing laminated sheet according to any one of [B9] to [B11], wherein the proportion of the non-volatile matrix (thickening polysaccharide) in the total components of the fragrance-containing layer excluding water is 10 to 40% by mass, the proportion of the fragrance in the total components of the fragrance-containing layer excluding water is 50 to 70% by mass, and the proportion of the dye in the total components of the fragrance-containing layer excluding water is 10 to 20% by mass. [B13] A flavor-containing laminated sheet for flavor-generating articles, comprising a sheet-like support and a flavor-containing layer provided on at least one main surface of the support, the layer containing a thickening polysaccharide, a flavoring agent, and a pigment, wherein the proportion of the thickening polysaccharide to the total components excluding water is 10 to 40% by mass, the proportion of the flavoring agent to the total components excluding water is 50 to 70% by mass, and the proportion of the pigment to the total components excluding water is 10 to 20% by mass. [B14] The flavor-containing laminated sheet according to any one of [B9] to [B13], wherein the pigment is cocoa, caramel, or chili pepper pigment, preferably caramel. [B15] The flavor-containing laminated sheet according to any one of [B1] to [B14], wherein the flavor-containing layer further contains an emulsifier.

[0130] [B16] The fragrance-containing laminated sheet according to [B15], wherein the proportion of the non-volatile matrix (thickening polysaccharide) in the total components of the fragrance-containing layer excluding water is 10 to 40% by mass, the proportion of the fragrance in the total components of the fragrance-containing layer excluding water is 50 to 70% by mass, the proportion of the dye in the total components of the fragrance-containing layer excluding water is 10 to 20% by mass, and the proportion of the emulsifier in the total components of the fragrance-containing layer excluding water is 0.01 to 10% by mass. [B17] The fragrance-containing laminated sheet according to any one of [B1] to [B16], formed into a corrugated sheet shape. [B18] The fragrance-containing laminated sheet according to any one of [B1] to [B17], wherein the fragrance-containing layer has a thickness of 0.04 to 0.3 mm, preferably 0.1 to 0.3 mm, more preferably 0.1 to 0.25 mm. [B19] A fragrance-containing laminated sheet according to any one of [B1] to [B18], having a hexahedral shape, with a short side length of 2 to 15 mm and a long side length of 5 to 50 mm. [B20] A fragrance-containing laminated sheet according to any one of [B1] to [B18], having a long side length of 10 to 150 mm and a short side length of 10 to 50 mm; preferably, with a long side length of 20 to 100 mm and a short side length of 10 to 40 mm; more preferably, with a long side length of 30 to 50 mm and a short side length of 10 to 20 mm.

[0131] [B21] A fragrance-containing laminated sheet according to [B19] or [B20], wherein the ratio of the long side to the short side is 1 to 5, preferably 1 to 2. [B22] A fragrance-containing laminated sheet according to any one of [B1] to [B21], wherein the fragrance-containing layer is provided only on one main surface of the support. [B23] A fragrance-containing laminated sheet according to any one of [B1] to [B22], wherein the support has an air permeability of 1000 CU or less, preferably 100 CU or less, more preferably 10 CU or less. [B24] A fragrance-containing laminated sheet according to any one of [B1] to [B23], wherein the support has a thickness of 30 to 120 μm, preferably 70 to 100 μm. [B25] The support has a thickness of 30 to 100 g / m ２ Preferably 45 to 90 g / m ２ More preferably 60 to 85 g / m ２A fragrance-containing laminated sheet according to any one of [B1] to [B24] having the basis weight.

[0132] [B26] The fragrance-containing laminated sheet according to any one of [B1] to [B25], wherein the mass ratio of the fragrance-containing layer to the fragrance-containing laminated sheet is 30 to 90% by mass, preferably 35 to 80% by mass, more preferably 40 to 75% by mass, and even more preferably 50 to 65% by mass. [B27] The fragrance-containing laminated sheet according to any one of [B1] to [B26], wherein the mass ratio of the support to the fragrance-containing laminated sheet is 10 to 70% by mass, preferably 20 to 65% by mass, more preferably 25 to 60% by mass, and even more preferably 35 to 50% by mass. [B28] The fragrance-containing laminated sheet according to any one of [B1] to [B27], wherein the mass ratio of the fragrance-containing layer to the mass of the support is 2:1 to 2:7, preferably 1:1 to 1:2. [B29] A fragrance-containing laminated sheet according to any one of [B1] to [B28], wherein the support comprises at least one selected from the group consisting of paper, plastic film, cellulose acetate, nonwoven fabric, and metal plate. [B30] A fragrance-containing laminated sheet according to any one of [B1] to [B29], wherein the support comprises paper, nonwoven fabric, metal foil, or a laminate of paper and metal foil. [B31] A fragrance-containing laminated sheet according to any one of [B1] to [B30], wherein the support comprises paper or nonwoven fabric, preferably paper.

[0133] [C1] A flavor generating article having a columnar shape, comprising: a flavor generating segment containing a flavor filling material; a mouthpiece segment located downstream of the flavor generating segment and containing a first filter material; and a flavor-containing sheet according to any one of [A1] to [A21] or a flavor-containing laminated sheet according to any one of [B1] to [B31]. [C2] The flavor generating article according to [C1], wherein the flavor-containing sheet or the flavor-containing laminated sheet is included in the flavor generating segment. [C3] The flavor generating article according to [C1] or [C2], wherein the flavor-containing sheet or the flavor-containing laminated sheet is included in the flavor generating segment in a state where it is bent in a direction intersecting the longitudinal direction of the flavor generating segment. [C4] The flavor-generating article according to any one of [C1] to [C3], wherein the flavor-filling material has a sheet shape, and the flavor-filling material is folded and gathered in a direction intersecting the length direction of the flavor-generating segment to form a cylindrical shape as a whole, and is included in the flavor-generating segment. [C5] The flavor-generating article according to any one of [C1] to [C4], wherein the flavor-containing sheet or the flavor-containing laminated sheet is included in the flavor-generating segment so as to wrap around the flavor-filling material.

[0134] [C6] The flavor generating article according to [C3] or [C5], wherein the flavor-containing sheet or the flavor-containing laminated sheet has a length of 5 to 30 mm, preferably 10 to 30 mm, more preferably 15 to 25 mm, in the direction perpendicular to the long axis of the flavor generating article, and a length of 5 to 50 mm, preferably 5 to 30 mm, more preferably 5 to 20 mm, along the long axis of the flavor generating article. [C7] The flavor generating article according to any one of [C1] to [C6], wherein the flavor-containing sheet or the flavor-containing laminated sheet is included in the flavor generating segment in the shape of a cut filler or a strand. [C8] The flavor generating article according to [C7], wherein the flavor-containing sheet or the flavor-containing laminated sheet is in the shape of a strand, and its length (width) in the cross-sectional direction is 0.1 to 7 mm, preferably 0.5 to 7 mm, more preferably 1 to 7 mm, and its length in the long axis is 5 to 50 mm, preferably 5 to 30 mm, more preferably 5 to 20 mm. [C9] The flavor generating article according to [C7], wherein the flavor-containing sheet or the flavor-containing laminated sheet is in the shape of a cut filler, the length of the short side is 0.1 to 5 mm, preferably 0.5 to 5 mm, more preferably 1 to 5 mm, and the length of the long side is 3 to 50 mm, preferably 3 to 30 mm, more preferably 3 to 20 mm. [C10] The flavor generating article according to any one of [C1] to [C9], wherein the flavor generating article further includes a hollow tube portion between the flavor generating segment and the mouthpiece segment, the hollow tube portion having a cylindrical shape as a whole, and the flavor-containing sheet or the flavor-containing laminated sheet is included in the hollow tube portion.

[0135] [C11] The flavor generating article according to [C10], wherein the hollow tube portion is made of a paper tube, and the fragrance-containing sheet or the fragrance-containing laminated sheet is included in the hollow tube portion so as to back the paper tube. [C12] The flavor generating article according to [C10], wherein the hollow tube portion is a tube formed by winding the fragrance-containing sheet or the fragrance-containing laminated sheet twice in a cylindrical shape. [C13] The flavor generating article according to any one of [C1] to [C12], wherein the flavor generating article further includes a tip segment upstream of the flavor generating segment, the tip segment includes a second filter material, and the fragrance-containing sheet or the fragrance-containing laminated sheet is included in the tip segment. [C14] The flavor generating article further includes a tip segment upstream of the flavor generating segment, the tip segment includes a second filter material, and the flavor-containing sheet or the flavor-containing laminated sheet is included in the tip segment in a state where it is bent in a direction intersecting the longitudinal direction of the tip segment, according to any one of [C1] to [C13]. [C15] The flavor generating article further includes a tip segment upstream of the flavor generating segment, the tip segment includes a second filter material, and the flavor-containing sheet or the flavor-containing laminated sheet is included in the tip segment in a state where it is wound around the second filter material, according to any one of [C1] to [C14].

[0136] [C16] The flavor generating article according to any one of [C1] to [C15], wherein the flavor generating segment is composed of a first flavor generating segment containing a first flavor filling material and a second flavor generating segment containing a second flavor filling material, and the flavor-containing sheet or the flavor-containing laminated sheet is included in at least one of the first flavor generating segment and the second flavor generating segment. [C17] The flavor generating article according to [C16], wherein the flavor-containing sheet or the flavor-containing laminated sheet is included in at least one of the first flavor generating segment and the second flavor generating segment in a state where it is bent in a direction intersecting the longitudinal direction of the flavor generating segment. [C18] The flavor generating article according to [C16] or [C17], wherein the flavor-containing sheet or the flavor-containing laminated sheet is included in at least one of the first flavor generating segment and the second flavor generating segment in such a state that it is wound around at least one of the first flavor filling material and the second flavor filling material. [C19] The flavoring filler is a flavor-generating article according to any one of [C1] to [C18] which is a tobacco filler. [C20] The flavoring filler is a flavor-generating article according to any one of [C1] to [C19] which is a shredded sheet tobacco.

[0137] [C21] The flavor generating article according to [C20], wherein the shredded sheet tobacco has a cut filler shape or a strand shape. [C22] The flavor generating article according to any one of [C1] to [C19], wherein the flavor filling material is one sheet tobacco. [C23] The flavor generating article according to any one of [C1] to [C22], wherein the flavor filling material further comprises an aerosol source. [C24] The flavor generating article according to any one of [C1] to [C23], wherein the flavor generating article is used as a heated flavor inhaler. [C25] A heated flavor inhalation system comprising the flavor generating article according to [C24] and an aerosol generating device equipped with a heater for heating the flavor generating article.

[0138] [Test 1] Observation of the cross-sectional structure of the fragrance-containing sheet (1-1) Preparation of the fragrance-containing sheet A fragrance-containing sheet containing thickening polysaccharides, fragrance, colorant, and emulsifier was prepared. First, the raw material slurry for the fragrance-containing sheet was prepared according to the following procedure. The composition of the raw material slurry was as follows: Agar 5.5% by mass Menthol 14% by mass Caramel 0.2% by mass Lecithin 0.3% by mass Distilled water 80% by mass

[0139] 16.6 g of agar (CAS No. 9002-18-0), 0.8 g of caramel color (CAS No. 8028-89-5), and 1.0 g of lecithin (CAS No. 8002-43-5) were added to 240 mL of distilled water at room temperature. The mixture was stirred in a water bath (AS ONE Corporation / WATER BATH / EW-100RD) until the liquid temperature reached 70°C, and the ingredients were dissolved in the distilled water. 41.5 g of menthol (CAS No. 2216-51-5) was added to the resulting aqueous solution, and the mixture was homogenized for 10 minutes at 10,000 rpm using a homogenizer (PRIMICS Corporation / LABOLUTION / M2-2.5) to prepare the raw material slurry.

[0140] The obtained raw material slurry was spread thinly onto a PET film (20 x 20 cm) with a gate width of 1600 μm. The spread slurry was dried by applying hot air (hot air temperature: 85°C) generated by a hair dryer (Dyson, HD03) to its entire surface for about 30 minutes, thereby preparing a fragrance-containing sheet with an overall thickness of approximately 250 μm. The prepared fragrance-containing sheet had a moisture content of approximately 5%.

[0141] (1-2) Observation Results The fragrance-containing sheet was cut to obtain fragrance-containing sheet (cut pieces) measuring 1 mm x 3 mm. The fragrance-containing sheet (cut pieces) were observed from the top surface with a microscope at 500x magnification. The observation results are shown in Figure 17. Figure 17 is a magnified image of the top surface of the fragrance-containing sheet (cut piece). From Figure 17, it can be seen that the cut surface is rougher compared to the main surface. Therefore, it is thought that fragrance molecules are exposed on the cut surface, making it easier for the fragrance to volatilize.

[0142] [Test 2] Effect of fragrance size on fragrance transfer to other segments (2-1) Preparation of fragrance generating article A fragrance-containing sheet was prepared using the same procedure as described in the section "(1-1) Preparation of fragrance-containing sheet" of Test 1. The fragrance-containing sheet was cut to obtain fragrance-containing sheets (cut pieces) of the following sizes: Fragrance-containing sheet 2A: 7 x 1 mm Fragrance-containing sheet 2B: 14 x 1 mm Fragrance-containing sheet 2C: 14 x 2 mm Fragrance-containing sheet 2D: 14 ​​x 5 mm

[0143] The ratio A / V of the total surface area (A) of surfaces other than the two main surfaces to the volume (V) of fragrance-containing sheets 2A to 2D (cut pieces) is listed below. Fragrance-containing sheet 2A: Ratio A / V = 2.29 Fragrance-containing sheet 2B: Ratio A / V = 2.14 Fragrance-containing sheet 2C: Ratio A / V = 1.14 Fragrance-containing sheet 2D: Ratio A / V = 0.54

[0144] Using the fragrance-containing sheet 2A, a flavor-generating article 2A was prepared as follows.

[0145] A flavor generating article 2A was prepared, comprising a tip segment (tip plug), a flavor generating segment (flavor generating part), an intermediate segment (hollow tube part), and a mouthpiece segment (filter segment) in this order. The length of the tip segment (tip plug) was 6 mm, the length of the flavor generating segment (flavor generating part) was 14 mm, the length of the intermediate segment (hollow tube part) was 20 mm, and the length of the mouthpiece segment (filter segment) was 20 mm.

[0146] The flavor-generating segment was prepared by mixing tobacco filler (3 mm long x 0.8 mm wide) and flavor-containing sheet 2A (7 mm long x 1 mm wide), enclosing it in a wrapper, and forming it into a tube. The amount of tobacco filler used was 200 mg. The amount of flavor-containing sheet 2A used was 9.8 mg. This amount results in a menthol content of 6.8 mg in the flavor-generating product.

[0147] Flavor-generating articles 2B to 2D were prepared using flavor-containing sheets 2B to 2D, following the same procedure as in the preparation of flavor-generating article 2A.

[0148] (2-2) Evaluation Method Each flavor-generating item was placed in an aluminum pouch, sealed, and stored at 30°C for 40 days.

[0149] After storage, the amount of menthol contained in each of the following segments was measured: the tip segment (tip plug), the flavor generating segment (flavor generation section), the middle segment (hollow tube section), and the mouthpiece segment (filter segment). The menthol amount was measured as follows:

[0150] After storage, the flavor-generating material was divided into a tip segment, a flavor-producing segment, an intermediate segment, and a mouthpiece segment. Each segment was placed in a 50 mL sealed container (screw-capacity tube) and used as the measurement sample for each segment. 10 mL of methanol was added to each of the 50 mL sealed containers (screw-capacity tubes), and the mixture was shaken for 40 minutes (200 rpm). After standing overnight, the mixture was shaken again for 40 minutes (200 rpm) and allowed to stand to obtain the supernatant. The supernatant was diluted with methanol to a concentration of 1 to 10 times its original value to prepare the measurement solution. In addition, 1,3-butanediol (Wako Pure Chemical Industries, Ltd., reagent grade) was added to the methanol used in the preparation of the measurement solution at a concentration of 0.05 mg / mL as an internal standard substance.

[0151] The menthol in the measurement solution prepared as described above was quantified using the calibration curve method by applying it to the following GC-MSD.

[0152] GC-MSD; Agilent 6890N gas chromatograph Column; DB-1 60 m × 320 μm (1 μm) Constant velocity mode 30 cm / sec Oven; 40℃ → (5℃ / min) → 250℃ (hold 5 min) Injection; 1 μL Insert liner; Agilent 4711 (250℃) Inlet; Split mode 10:1 14 mL / min Agilent 5973inert mass spectrometer Scan mode (30-300 amu・2.74 scans / sec) Calibration curve solution concentrations; 8 points: 0, 0.01, 0.05, 0.1, 0.3, 0.5, 0.7, 1.0 [mg-menthol / mL].

[0153] Meanwhile, the amount of menthol (initial value) contained in each segment of the flavor-generating article before storage—the tip segment (tip plug), flavor-generating segment (flavor-generating part), intermediate segment (hollow tube part), and mouthpiece segment (filter segment)—was also determined using the same method.

[0154] The percentage (%) of the menthol amount (measured value) for each segment relative to this initial value was calculated.

[0155] The percentage of menthol in the "flavor-generating segment (flavor generation section)" relative to the initial value indicates the proportion of flavor remaining in the flavor-generating segment, and is therefore also referred to as the flavor retention rate. The flavor retention rate represents the storage stability of the flavor contained in the flavor-containing sheet. In addition, the percentages of menthol in the "tip segment (tip plug)", "intermediate segment (hollow tube section)", and "mouthpiece segment (filter segment)" relative to the initial value all indicate the proportion of flavor that migrated from the flavor-generating segment, and are therefore also referred to as the flavor migration rate.

[0156] (2-3) Evaluation Results The evaluation results are shown in Figure 18.

[0157] In flavor-generating article 2A containing fragrance-containing sheet 2A (ratio A / V = 2.29), the percentage of fragrance remaining in the flavor-generating segment (fragrance retention rate) was 61%. In flavor-generating article 2B containing fragrance-containing sheet 2B (ratio A / V = 2.14), the fragrance retention rate was 55%. In flavor-generating article 2C containing fragrance-containing sheet 2C (ratio A / V = 1.14), the fragrance retention rate was 69%. In flavor-generating article 2D containing fragrance-containing sheet 2D (ratio A / V = 0.54), the fragrance retention rate was 70%.

[0158] [Test 3] Effect of fragrance size on fragrance transfer to other segments (3-1) Preparation of fragrance-generating articles A fragrance-containing sheet was prepared using the same procedure as described in the section "(1-1) Preparation of fragrance-containing sheet" of Test 1. The fragrance-containing sheet was cut to obtain fragrance-containing sheets (cut pieces) of the following sizes: Fragrance-containing sheet 3A: 3 × 1 mm Fragrance-containing sheet 3B: 14 × 15 mm

[0159] The ratio A / V of the total surface area (A) of surfaces other than the two main surfaces to the volume (V) of fragrance-containing sheets 3A and 3B (cut pieces) is as follows: Fragrance-containing sheet 3A: Ratio A / V = 2.67 Fragrance-containing sheet 3B: Ratio A / V = 0.28

[0160] (Flavor-generating item 3A) Using the fragrance-containing sheet 3A, a flavor-generating item 3A was prepared as follows.

[0161] A flavor generating article 3A was prepared, comprising a tip segment (tip plug), a flavor generating segment (flavor generating part), an intermediate segment (hollow tube part), and a mouthpiece segment (filter segment) in this order. The length of the tip segment (tip plug) was 6 mm, the length of the flavor generating segment (flavor generating part) was 14 mm, the length of the intermediate segment (hollow tube part) was 20 mm, and the length of the mouthpiece segment (filter segment) was 20 mm.

[0162] The flavor-generating segment was prepared by mixing tobacco filler (3 mm long x 0.8 mm wide) and a flavor-containing sheet 3A (3 mm long x 1 mm wide), enclosing it in a wrapper, and forming it into a tube. The amount of tobacco filler used was 200 mg. The amount of flavor-containing sheet 3A used was 14.7 mg. This amount results in a menthol content of 10.1 mg in the flavor-generating product.

[0163] (Flavor-generating item 3B) Using the fragrance-containing sheet 3B, a flavor-generating item 3B was prepared as follows.

[0164] A flavor generating article 3B was prepared, comprising a tip segment (tip plug), a flavor generating segment (flavor generating part), an intermediate segment (hollow tube part), and a mouthpiece segment (filter segment) in this order. The length of the tip segment (tip plug) was 6 mm, the length of the flavor generating segment (flavor generating part) was 14 mm, the length of the intermediate segment (hollow tube part) was 20 mm, and the length of the mouthpiece segment (filter segment) was 20 mm.

[0165] The flavor generating segment was formed by gathering together a tobacco filler (length 14 mm × width 75 mm) and a flavor-containing sheet 3B (length 14 mm × width 15 mm), surrounding them with a wrapper, and molding the assembly into a tubular shape. Thereby, a flavor generating segment having the same structure as the flavor generating segment 220 shown in Figures 5 and 6 was produced. The filling amount of the tobacco filler was 200 mg. The filling amount of the flavor-containing sheet 3B was 14.7 mg. This is an amount such that the menthol amount in the flavor generating article is 10.1 mg.

[0166] (3-2) Evaluation Method The ratio (%) of the menthol amount (measured value) of each segment to the initial value was calculated by the same procedure as in Test 2.

[0167] (3-3) Evaluation Results The evaluation results are shown in Figure 19.

[0168] In the flavor generating article 3A including the flavor-containing sheet 3A (ratio A / V = 2.67), the ratio of the flavor remaining in the flavor generating segment (flavor residual rate) was 56.5%. In the flavor generating article 3B including the flavor-containing sheet 3B (ratio A / V = 0.28), the flavor residual rate was 95.8%.

[0169] [Test 4] Effect of the size of the flavor-containing laminated sheet on the migration of flavor to other segments (4-1) Production of Flavor Generating Article When spreading the raw material slurry, a PET film was replaced with paper (manufactured by Glatz / NF 82) (thickness: 100 μm, basis weight: 82 g / m ２ , air permeability: 0 CU, size: 20 × 20 cm), a flavor-containing laminated sheet was produced by the same procedure as described in the section "(1-1) Preparation of flavor-containing sheet" of Test 1. The produced flavor-containing laminated sheet consists of paper as a support and a flavor-containing layer provided on the paper.

[0170] The flavor-containing laminated sheet was cut to obtain flavor-containing laminated sheets (cut pieces) of the following sizes. Flavor-containing laminated sheet 4A: 14 × 15 mm Flavor-containing laminated sheet 4B: 14 × 10 mm

[0171] The ratio A / V of the total area (A) of the surfaces other than the two main surfaces to the volume (V) of the fragrance-containing laminated sheets 4A and 4B (cut pieces) is described below. Fragrance-containing laminated sheet 4A: Ratio A / V = 0.28 Fragrance-containing laminated sheet 4B: Ratio A / V = 0.34

[0172] (Flavor-generating article 4A) Using the flavor-containing laminated sheet 4A, a flavor-generating article 4A was prepared as follows.

[0173] A flavor generating article 4A was prepared, comprising a tip segment (tip plug), a flavor generating segment (flavor generating part), an intermediate segment (hollow tube part), and a mouthpiece segment (filter segment) in this order. The length of the tip segment (tip plug) was 6 mm, the length of the flavor generating segment (flavor generating part) was 14 mm, the length of the intermediate segment (hollow tube part) was 20 mm, and the length of the mouthpiece segment (filter segment) was 20 mm.

[0174] The flavor-generating segment was created by surrounding a tobacco filler (3 mm long x 0.8 mm wide) with a flavor-containing laminated sheet 4A (14 mm long x 15 mm wide) and forming it into a cylindrical shape. The amount of tobacco filler used was 200 mg. The amount of flavor-containing laminated sheet 4A used was 14.7 mg. This amount results in a menthol content of 10.1 mg in the flavor-generating product.

[0175] (Flavor-generating article 4B) Using the flavor-containing laminated sheet 4B, a flavor-generating article 4B was prepared as follows.

[0176] A flavor generating article 4B was prepared, comprising a tip segment (tip plug), a flavor generating segment (flavor generating part), an intermediate segment (hollow tube part), and a mouthpiece segment (filter segment) in this order. The length of the tip segment (tip plug) was 6 mm, the length of the flavor generating segment (flavor generating part) was 14 mm, the length of the intermediate segment (hollow tube part) was 20 mm, and the length of the mouthpiece segment (filter segment) was 20 mm.

[0177] The flavor-generating segment was created by surrounding a tobacco filler (3 mm long x 0.8 mm wide) with a flavor-containing laminated sheet 4B (14 mm long x 10 mm wide) and forming it into a cylindrical shape. The amount of tobacco filler used was 200 mg. The amount of flavor-containing laminated sheet 4B used was 9.8 mg. This amount results in a menthol content of 6.8 mg in the flavor-generating product.

[0178] (4-2) Evaluation Method The percentage of the menthol amount (measured value) of each segment relative to the initial value was calculated using the same procedure as in Test 2.

[0179] (4-3) Evaluation Results The evaluation results are shown in Figure 20.

[0180] In flavor-generating article 4A containing a flavor-containing laminated sheet 4A (ratio A / V = 0.28), the percentage of flavor remaining in the flavor-generating segment (flavor retention rate) was 93.5%. In flavor-generating article 4B containing a flavor-containing laminated sheet 4B (ratio A / V = 0.34), the flavor retention rate was 84.5%.

[0181] [Test 5] Measurement of fragrance release temperature (5-1) Preparation of fragrance-containing laminated sheet (1) Example 5A The following composition was used as the raw material slurry, and when spreading the raw material slurry, a PET film was used as a support (Glatz NF 82) (thickness: 100 μm, basis weight: 82 g / m²). ２ A fragrance-containing laminated sheet was prepared using the same procedure as described in the section "(1-1) Preparation of fragrance-containing sheet" of Test 1, except that it was replaced with (air permeability: 0 CU, size: 20 x 20 cm). The prepared fragrance-containing laminated sheet (20 x 20 cm) consists of paper as a support and a fragrance-containing layer provided on top of the paper.

[0182] The composition of the raw material slurry was as follows: Agar 5.5% by mass, Menthol 14.0% by mass, Caramel 0.20% by mass, Lecithin 0.30% by mass, Distilled water 80.0% by mass. In Example 5A, the amount of caramel was 4 parts by mass per 100 parts by mass of agar.

[0183] (2) Example 5B A flavor-containing laminated sheet 5B was prepared using the same procedure as in Example 5A, except that the amount of caramel was changed to 6.0% by mass (i.e., 110 parts by mass per 100 parts by mass of agar).

[0184] (5-2) Analytical Method Thermogravimetric-mass spectrometry (TG-MS) was performed as follows. The prepared fragrance-containing laminated sheet was cut into pieces measuring 2 mm x 2 mm to obtain cut pieces. Using the obtained cut pieces, the "fragrance release temperature" of the fragrance-containing laminated sheet was determined as follows.

[0185] Measurement of "Fragrance Component Release Temperature" by TG-MS Rigaku Corporation Differential Thermal Balance-Photoionization Mass Spectrometer Simultaneous Measurement System Thermo mass photo 410 / S Atmosphere: He gas (flow rate: 300 mL / min) Sample container: Pt (reference sample is an empty Pt container) Heating: Room temperature → (10°C / min) → 800°C Ion measurement: Photo Ionization (SEM 1800V) Measurement mass range (m / z): 25-150

[0186] The fragrance component (i.e., menthol) contained in the fragrance-containing laminated sheet was identified by mass spectrometry (MS) spectroscopy. The MS thermogram (horizontal axis: temperature, vertical axis: ionic intensity) was superimposed on the thermal analysis results (TG thermogram; horizontal axis: temperature, vertical axis: weight loss), and the temperature at which menthol release began, as shown in the MS thermogram, was determined to be the "fragrance component release temperature." In this test, since the fragrance consisted of only one type of fragrance component, the fragrance component release temperature measured here was determined to be the "fragrance release temperature" of the fragrance-containing laminated sheet.

[0187] (5-3) Results The results of the thermogravimetric analysis of the fragrance-containing laminated sheets 5A and 5B are shown in Figure 21.

[0188] In the fragrance-containing laminated sheet 5A, almost no fragrance was released until the temperature reached approximately 260°C. Above 260°C, fragrance release began and occurred rapidly. In contrast, in the fragrance-containing laminated sheet 5B, fragrance release began at temperatures below 100°C, and the fragrance was released gradually as the temperature increased.

[0189] These results demonstrate that by incorporating a predetermined amount of caramel into a fragrance-containing laminated sheet and heating it, the fragrance can be gradually released from a lower temperature.

[0190] [Test 6] Evaluation of flavor persistence (6-1) Preparation of flavor generating article (1) Example 6A Using the flavor-containing laminated sheet 5A (length 14 mm x width 19 mm) prepared in Example 5A, a flavor generating article 6A was prepared as follows. The ratio A / V of the total area of ​​the surfaces other than the two main surfaces to the volume (V) of the flavor-containing layer of the flavor-containing laminated sheet 5A (length 14 mm x width 19 mm) was 0.25.

[0191] A flavor generating article 6A was prepared, comprising a tip segment (tip plug), a flavor generating segment (flavor generating part), an intermediate segment (hollow tube section), and a mouthpiece segment (filter segment) in this order. The length of the tip segment (tip plug) was 6 mm, the length of the flavor generating segment (flavor generating part) was 14 mm, the length of the intermediate segment (hollow tube section) was 20 mm, and the length of the mouthpiece segment (filter segment) was 20 mm. As shown in Figure 8, the flavor generating article 6A was manufactured by assembling a flavor-containing laminated sheet 5A so as to be attached to the inner wall of the paper tube 231 of the hollow tube section 230.

[0192] The amount of tobacco filler in the flavor-generating segment was 200 mg. The amount of flavor-containing laminated sheet 5A used in the test was 18.6 mg. This is the amount that results in a menthol content of 12.8 mg in the flavor-generating article.

[0193] (2) Example 6B Flavor product 6B was prepared in the same manner as in Example 6A, except that the flavor-containing laminated sheet 5A was changed to the flavor-containing laminated sheet 5B (length 14 mm x width 19 mm) prepared in Example 5B. The ratio A / V of the total area of ​​the surfaces other than the two main surfaces to the volume (V) of the flavor-containing layer of the flavor-containing laminated sheet 5B (length 14 mm x width 19 mm) was 0.25.

[0194] (3) Example 6C Using the fragrance-containing laminated sheet 5A (length 14 mm x width 10 mm) prepared in Example 5A, a flavor-generating article 6C was prepared as follows. The ratio A / V of the total area of ​​the surfaces other than the two main surfaces to the volume (V) of the fragrance-containing layer of the fragrance-containing laminated sheet 5A (length 14 mm x width 10 mm) was 0.34.

[0195] A flavor generating article 6C was prepared, comprising a tip segment (tip plug), a flavor generating segment (flavor generating part), an intermediate segment (hollow tube part), and a mouthpiece segment (filter segment) in this order. The length of the tip segment (tip plug) was 6 mm, the length of the flavor generating segment (flavor generating part) was 14 mm, the length of the intermediate segment (hollow tube part) was 20 mm, and the length of the mouthpiece segment (filter segment) was 20 mm.

[0196] The flavor-generating segment was created by gathering together a tobacco filler (14 mm in length x 10 mm in width) and a flavor-containing laminated sheet 5A (14 mm in length x 10 mm in width), enclosing it with a wrapper, and forming it into a cylindrical shape. This produced a flavor-generating segment having a structure similar to the flavor-generating segment 220 shown in Figures 5 and 6.

[0197] The amount of tobacco filler in the flavor-generating segment was 200 mg. The amount of flavor-containing laminated sheet 5A was 9.8 mg. This is the amount that results in a menthol content of 6.8 mg in the flavor-generating article.

[0198] (4) Example 6D Flavor product 6D was prepared in the same manner as in Example 6C, except that the flavor-containing laminated sheet 5A was changed to the flavor-containing laminated sheet 5B (length 14 mm x width 10 mm) prepared in Example 5B. The ratio A / V of the total area of ​​the surfaces other than the two main surfaces to the volume (V) of the flavor-containing layer of the flavor-containing laminated sheet 5B (length 14 mm x width 10 mm) was 0.34.

[0199] (6-2) Evaluation Method A smoking test was conducted on flavor-generating items 6A, 6B, 6C, and 6D using a smoking machine (BORGWALDT, model number: PM1). The smoking conditions were CIR (filter ventilation; open), puff volume of 55 mL, puff time of 2 seconds, at 30-second intervals, and 10 puffs. The heating device used was our company's non-combustion heating type flavor inhaler.

[0200] In this test, the amount of menthol delivered in each puff [mg] was measured. The amount of menthol delivered was measured as follows: Ten cartridges (one for each puff) were prepared, each containing a Cambridge pad for mainstream smoke (a glass fiber filter pad, i.e., a filter pad for capturing TPM (Total Particulate Matter; components of smoke other than the gaseous phase)) in a dedicated cartridge. A non-combustion heating type flavor inhaler, with the flavor generating item set and preheated, was attached to the Cambridge pad cartridge corresponding to each puff and inhaled using an automatic smoker. This operation was repeated for up to 10 puffs, changing the Cambridge pad cartridge after each puff, and the mainstream smoke (TPM) was collected for each puff.

[0201] 10 mL of methanol (reagent grade or higher) was added to a Cambridge pad to which mainstream smoke (TPM) had adhered in a 50 mL sealed container (screw-cap tube). The mixture was shaken for 40 minutes (200 rpm) and then allowed to stand. After standing, the supernatant was removed and used as the GC measurement solution. The methanol used to prepare the measurement solution contained 1,3-butanediol (Wako Pure Chemical Industries, Ltd., reagent grade) at a concentration of 0.05 mg / mL as an internal standard. The menthol in the measurement solution prepared as described above was quantified using the GC-MSD calibration curve method as follows, and the quantified value was taken as the amount of menthol delivered per puff in the mainstream smoke. The smoking test was performed twice.

[0202] GC-MSD; Agilent 6890N gas chromatograph Column; DB-1 60 m × 320 μm (1 μm) Constant velocity mode 30 cm / sec Oven; 40℃ → (5℃ / min) → 250℃ (hold 5 min) Injection; 1 μL Insert liner; Agilent 4711 (250℃) Inlet; Split mode 10:1 14 mL / min Agilent 5973inert mass spectrometer Scan mode (30-300 amu・2.74 scans / sec) Calibration curve solution concentrations; 8 points: 0, 0.01, 0.05, 0.1, 0.3, 0.5, 0.7, 1.0 [mg-menthol / mL].

[0203] (6-3) Results Figures 22 and 23 show graphs plotting the amount of menthol delivered per puff. Figure 22 is a graph showing the relationship between the number of puffs and the amount of menthol delivered for flavor-generating items 6A and 6B. Figure 23 is a graph showing the relationship between the number of puffs and the amount of menthol delivered for flavor-generating items 6C and 6D.

[0204] Flavor-generating item 6B was able to stably improve the amount of flavor delivered per session compared to flavor-generating item 6A. Furthermore, flavor-generating item 6D showed improved flavor delivery per session compared to flavor-generating item 6C, particularly improving delivery from the third puff onwards in the middle to later stages of the session. These results indicate that incorporating a predetermined amount of caramel into a flavor-containing laminated sheet and then incorporating it into a flavor-generating item can improve the amount of flavor delivered.

[0205] [Test 7] Types of pigments (7-1) Preparation of fragrance-containing laminated sheets (1) Example 7A A fragrance-containing laminated sheet 7A was prepared using the same procedure as in which a fragrance-containing laminated sheet 5A was prepared in Example 5A. In the fragrance-containing laminated sheet 7A, the amount of caramel was 4 parts by mass per 100 parts by mass of agar.

[0206] (2) Example 7B A flavor-containing laminated sheet 7B was prepared using the same procedure as in Example 7A for preparing the flavor-containing laminated sheet 7A, except that the amount of caramel was changed to 110 parts by mass per 100 parts by mass of agar.

[0207] (3) Example 7C A fragrance-containing laminated sheet 7C was prepared using the same procedure as in Example 7B for preparing the fragrance-containing laminated sheet 7B, except that the caramel was replaced with chili pepper pigment.

[0208] (4) Example 7D A flavor-containing laminated sheet 7D was prepared using the same procedure as in Example 7B, except that caramel was replaced with cocoa.

[0209] (7-2) Analytical Method As described in Test 5, thermogravimetric-mass spectrometry (TG-MS) was performed.

[0210] (7-3) Results The results of thermogravimetric-mass spectrometry (TG-MS) of the fragrance-containing laminated sheets 7A, 7B, 7C, and 7D are shown in Figure 24.

[0211] Figure 24 shows that when a fragrance-containing laminated sheet is mixed with predetermined amounts of pigments such as caramel, chili pepper pigment, and cocoa, and then heated, the fragrance can be gradually released from a lower temperature. Furthermore, even when these pigments are mixed into the fragrance-containing laminated sheet in predetermined amounts, it does not affect the ease of handling of the fragrance-containing laminated sheet, nor does it cause any problems in the manufacturing process.

[0212] [Test 8] Pigment concentration (8-1) Preparation of fragrance-containing laminated sheet (1) Example 8A A fragrance-containing laminated sheet 8A was prepared using the same procedure as in which a fragrance-containing laminated sheet 5A was prepared in Example 5A. In the fragrance-containing laminated sheet 8A, the amount of caramel was 4 parts by mass per 100 parts by mass of agar.

[0213] (2) Example 8B A flavor-containing laminated sheet 8B was prepared using the same procedure as in Example 8A for preparing the flavor-containing laminated sheet 8A, except that the amount of caramel was changed to 110 parts by mass per 100 parts by mass of agar.

[0214] (3) Example 8C A flavor-containing laminated sheet 8C was prepared using the same procedure as in Example 8A for preparing the flavor-containing laminated sheet 8A, except that the amount of caramel was changed to 25 parts by mass per 100 parts by mass of agar.

[0215] (8-2) Analytical Method As described in Test 5, thermogravimetric-mass spectrometry (TG-MS) was performed.

[0216] (8-3) Results The results of the thermogravimetric analysis of the fragrance-containing laminated sheets 8A, 8B, and 8C are shown in Figure 25.

[0217] In the fragrance-containing laminated sheet 8A, fragrance release began at temperatures below 100°C, but almost no fragrance was released from 100°C to 260°C, and then fragrance release began at 264°C and was rapid. In contrast, in the fragrance-containing laminated sheet 8B, fragrance release also began at temperatures below 100°C, and the fragrance was gradually released as the temperature rose until it exceeded 200°C, and then rapidly released at 222°C. On the other hand, in the fragrance-containing laminated sheet 8C, which has a lower caramel content than the fragrance-containing laminated sheet 8B, fragrance release also began at temperatures below 100°C, but almost no fragrance was released from 100°C to 240°C, and then fragrance release began at 240°C and was rapid.

[0218] Furthermore, when producing the fragrance-containing laminated sheets 8A, 8B, and 8C, no increase in the viscosity of the raw material slurry was observed. However, when the amount of caramel in the fragrance-containing laminated sheets was excessively high, there was a tendency for the viscosity of the raw material slurry to increase.

[0219] These results demonstrate that by incorporating a predetermined amount of caramel into a fragrance-containing laminated sheet and heating it, the fragrance can be gradually released from a lower temperature.

[0220] 10...Fragrance sheet, 10A...Fragrance-containing sheet, 10B...Fragrance-containing sheet, 10C...Fragrance-containing laminated sheet, 10r...Ridge section, 10v...Valley section, 11...Support, 12...Fragrance-containing layer, M1...Main surface, M2...Main surface, S1...Side section, S2...Side section, S3...Side section, S4...Side section, 100...Aerosol generating device, 101...Outer housing, 102...Slide cover, 103...Switch section, 110...Inner housing, 120...Power supply section, 121...Power supply, 130...Atomizing section, 132...Insulation section, 134...Insertion guide member, 136...Bottom member, 137...First holding section, 138...Second holding section, 140...Heating element, 150...Cylindrical body, 160...Heater, 200A...Flavor generating article, 200B...Flavor generating article, 200C...Flavor generating article, 200D...Flavor generating article, 200E...Flavor generating article, 200F...Flavor generating article, 200G...Flavor generating article, 210...End plug, 211...Second filter material, 212...End plug wrap, 220...Flavor generating section, 221...Flavor source, 222...Flavor source wrapper, 230...Hollow tube section, 231...Paper tube, 240...Hollow filter section, 241...Third filter material, 242...Hollow filter plug wrapper, 250...Filter plug, 251...First filter material, 252...Filter plug wrapper, 260...Outer plug wrapper, 270...Chipping wrapper, 280...Second flavor generating section, 281...Second flavor source, 282...Second flavor source wrapper.

Claims

It contains a non-volatile matrix and fragrance, A flavor-generating sheet containing a fragrance agent, wherein the ratio of the total surface area of ​​surfaces other than the two main surfaces to the volume is 1.5 or less. 　 The fragrance-containing sheet according to claim 1, wherein the non-volatile matrix is ​​a thickening polysaccharide. 　 The fragrance-containing sheet according to claim 2, further comprising a pigment. 　 The fragrance-containing sheet according to claim 3, wherein the proportion of the fragrance to all components excluding water is 10 to 80% by mass. 　 The fragrance-containing sheet according to claim 3 or 4, wherein the aforementioned pigment is caramel. A fragrance-containing sheet according to any one of claims 1 to 5, having a thickness of 0.1 to 0.3 mm. 　 A fragrance-containing sheet according to any one of claims 1 to 6, having a hexahedral shape, with a short side length of 2 to 15 mm and a long side length of 5 to 50 mm. 　 A sheet-like support, A fragrance-containing layer comprising a non-volatile matrix and a fragrance is provided on at least one main surface of the support. Includes, The aforementioned fragrance-containing layer is a laminated sheet containing fragrance for a flavor-generating article, wherein the ratio of the total area of ​​surfaces other than the two main surfaces to the volume is 1.5 or less. 　 The fragrance-containing laminated sheet according to claim 8, wherein the non-volatile matrix is ​​a thickening polysaccharide. 　 The fragrance-containing laminated sheet according to claim 9, wherein the fragrance-containing layer further comprises a dye. 　 The fragrance-containing laminated sheet according to claim 10, wherein the proportion of the fragrance in the total components of the fragrance-containing layer, excluding water, is 10 to 80% by mass. 　 The fragrance-containing laminated sheet according to claim 10 or 11, wherein the pigment is caramel. 　 A flavor-generating article having a columnar shape, A flavor-generating segment containing flavor fillers, Located downstream of the flavor-generating segment, the mouthpiece segment includes a first filter medium, A fragrance-containing sheet according to any one of claims 1 to 7 or a fragrance-containing laminated sheet according to any one of claims 8 to 12 Flavor-generating articles containing aromas. 　 The flavor-generating segment is made by including the flavor-generating segment in a state in which the flavor-generating segment is bent in a direction intersecting the longitudinal direction of the flavor-generating segment, or 　 The flavor generating article according to claim 13, wherein the flavor-containing sheet according to any one of claims 1 to 7 or the flavor-containing laminated sheet according to any one of claims 8 to 12 is included in the flavor generating segment so as to wrap around the flavor filler. 　 The flavor generating article further includes an intermediate segment between the flavor generating segment and the mouthpiece segment, The aforementioned intermediate segment has a cylindrical shape as a whole. The flavor generating article according to claim 13, comprising a flavor-containing sheet according to any one of claims 1 to 7 or a flavor-containing laminated sheet according to any one of claims 8 to 12 in the intermediate segment.

Images