WO2025052620A1 - Flavor-generating article - Google Patents

Abstract

This flavor-generating article comprises a flavor source and an upstream part disposed upstream of the flavor source. The upstream part has a first portion and a second portion having a lower porosity than the first portion. In a cross section orthogonal to the direction in which the flavor source and the upstream part are adjacent to each other, the first portion and the second portion are disposed adjacent to each other.

Description

Flavor-generating products

The present invention relates to a flavor generating product.

　Conventionally, flavor generating articles are known that are used in flavor inhalers to inhale flavors without burning materials. For example, a flavor generating article is known that has an aerosol-forming base material that generates an aerosol, and a plug that is placed on the tip side (upstream side) of this aerosol-forming base material (see Patent Document 1).

Patent No. 6227555

The plug disclosed in Patent Document 1 is provided in the flavor-generating article for the purpose of suppressing the release of the aerosol-forming substrate from the tip of the rod during handling of the flavor-generating article.

One of the objects of the present invention is to provide a flavor generating article with a plug that has additional functions.

According to a first aspect, a flavor generating article is provided. The flavor generating article includes a flavor source and an upstream portion disposed upstream of the flavor source. The upstream portion has a first portion and a second portion having a lower porosity than the first portion. In a cross section perpendicular to the direction in which the flavor source and the upstream portion are adjacent to each other, the first portion and the second portion are disposed adjacent to each other.

According to the first aspect, in the cross section of the upstream portion, a portion through which air easily passes (first portion) and a portion through which air does not easily pass (second portion) can be formed. Therefore, by adjusting the positions of the first portion and the second portion, the upstream portion has a new function of allowing a large amount of air to pass to a desired position of the flavor source located downstream of the upstream portion, and as a result, the vapor or aerosol generated in the flavor source can be efficiently delivered. In this specification, the "porosity" of the first portion refers to the ratio of the portion obtained by subtracting the cross-sectional area of the material constituting the first portion from the entire cross-sectional area of the first portion (i.e., the void portion) to the entire cross-sectional area of the first portion in a cross section perpendicular to the direction in which the flavor source and the upstream portion are adjacent. Similarly, in this specification, the "porosity" of the second portion refers to the ratio of the portion obtained by subtracting the cross-sectional area of the material constituting the second portion from the entire cross-sectional area of the second portion (i.e., the void portion) to the entire cross-sectional area of the second portion in a cross section perpendicular to the direction in which the flavor source and the upstream portion are adjacent.

The first portion may be disposed around the second portion in a cross section perpendicular to the direction in which the flavor source and the upstream portion are adjacent.

In this case, air tends to flow more toward the outside than toward the center of the upstream section, so for example, if the flavor-generating product is heated from the outer periphery, more air can flow toward the area where the flavor source temperature is high, allowing for efficient generation and delivery of vapor or aerosol.

The second portion may be disposed around the first portion in a cross section perpendicular to the direction in which the flavor source and the upstream portion are adjacent.

In this case, air flows more easily through the center of the upstream portion than through the outside, so for example, when the flavor-generating product is heated from the inside, more air can flow to the area where the temperature of the flavor source is high, allowing for efficient generation and delivery of vapor or aerosol. In addition, the outside of the upstream portion has a lower porosity than the center, making it more difficult for air to flow to the outside, which can prevent the upstream portion from burning if a user accidentally tries to ignite the flavor-generating product.

The flavor source may include an aerosol source, and the aerosol source may be positioned so as to overlap the first portion when viewed in a direction in which the flavor source and the upstream portion are adjacent.

In this case, more air can be circulated through the area where the flavor aerosol source is located, allowing for more efficient generation and delivery of vapor or aerosol.

The porosity of the first portion may be 70% or more and 90% or less, and the porosity of the second portion may be 20% or more and 70% or less.

In this case, it is possible to create a sufficient difference in the amount of air flowing through the first and second parts while allowing air to flow appropriately through the first and second parts. If the porosity of the first part is greater than 90%, there is a risk that too much air will flow through the first part. On the other hand, if the porosity of the second part is less than 20%, there is a risk that substantially no air will flow through the second part.

The ratio of the porosity of the first portion to the porosity of the second portion may be greater than or equal to 1.5 and less than or equal to 4.5.

In this case, it is possible to create a sufficient difference in the amount of air flowing through the first and second parts while allowing air to flow appropriately through the first and second parts. If the ratio is less than 1.5, there is a risk that a sufficient difference in the amount of air flowing through the first and second parts cannot be created. Also, if the ratio is more than 4.5, there is a risk that the difference in the amount of air flowing through the first and second parts becomes too large, causing too much air to flow through the first part or substantially no air to flow through the second part.

The material constituting the first portion may have a density of 0.8 g/cm ³ or more and 1.2 g/cm ³ or less.

In this case, when the first portion is filled into the cigarette paper constituting the flavor-generating article, a first portion having a desired porosity higher than that of the second portion can be formed. If the density is less than 0.8 g/ ^cm3 , the porosity of the first portion may be too low, and if the density is more than 1.2 g/ ^cm3 , the porosity of the first portion may be too high.

The first portion may include crimped or embossed paper.

In this case, the desired first portion, which has a higher porosity than the second portion, can be formed using inexpensive materials.

The first portion may have multiple paths along the longitudinal direction.

In this case, air can pass through the first part more easily.

The material constituting the second portion may have a density of 0.3 g/cm ³ or more and 0.5 g/cm ³ or less.

In this case, when the second portion is filled into the cigarette paper constituting the flavor-generating article, a second portion having a desired porosity lower than that of the first portion can be formed. If the density is less than 0.3 g/ ^cm3 , the porosity of the second portion may be too low, and if the density is more than 0.5 g/ ^cm3 , the porosity of the second portion may be too high.

The second portion may include yarn, nonwoven fabric, or crimped paper.

In this case, the desired second part, which has a lower porosity than the first part, can be formed using inexpensive material.

In a cross section perpendicular to the direction in which the flavor source and the upstream portion are adjacent to each other, the proportion of the area of the upstream portion occupied by the first portion may be 45% or more and 95% or less.

In this case, the area of the first portion, which has a relatively high porosity, can be increased in the upstream portion, so that a large amount of air can be supplied to a relatively large area of the flavor source. As a result, the aerosol source or components such as nicotine that are difficult to volatilize and that may be contained in the flavor source located in correspondence with the first portion can be efficiently delivered. On the other hand, in the flavor source located in correspondence with the second portion, which has a relatively low porosity, the amount of easily volatilized components (e.g., menthol) delivered can be suppressed, so that the components can be provided to the user even in the latter half of the smoking session.

1 is a diagram showing a smoking system according to an embodiment of the present invention; 1 is a schematic cross-sectional view of a flavor generating article. 1 is a schematic cross-sectional view of a flavor generating article. FIG. 2 is an exploded perspective view of a flavor generating article according to another embodiment. FIG. 2 is a schematic cross-sectional view of a flavor generating article according to another embodiment.

Below, an embodiment of the present invention will be described with reference to the drawings. In the drawings described below, identical or corresponding components are given the same reference numerals and duplicated description will be omitted. Fig. 1 is a diagram showing a smoking system 100 according to this embodiment. As shown in Fig. 1, the smoking system 100 has a flavor generating article 110 having a flavor source, and a flavor inhaler 120 that heats the flavor generating article 110. Air inhaled by a user is guided into the user's mouth in the order of air flow 100A, air flow 100C, and air flow 100B, for example. In other words, the smoking system 100 shown in Fig. 1 has a so-called counterflow type air flow path.

The flavor generating article 110 is a substrate containing a flavor source such as tobacco capable of generating a smokable flavor, and has, for example, a columnar shape extending along the longitudinal direction. The flavor generating article 110 may be, for example, a tobacco stick. The flavor generating article 110 may have a cylindrical shape, a columnar shape with a polygonal cross section, or a flat shape. In this specification, the "longitudinal direction" means the length direction of the flavor generating article 110, or the direction in which the tip plug 112 and the flavor generating section 220 described below are adjacent to each other.

The flavor inhaler 120 has a battery 10, a control unit 20, and a heating unit 30. The battery 10 stores power used by the flavor inhaler 120. For example, the battery 10 is a lithium ion battery. The battery 10 may be rechargeable by an external power source.

The control unit 20 is composed of a CPU, a memory, etc., and controls the operation of the flavor inhaler 120 including the heating unit 30. For example, the control unit 20 starts heating the flavor generating article 110 in response to a user operation on an input device such as a push button or a slide switch (not shown), and stops heating the flavor generating article 110 after a certain period of time has elapsed. If the number of puffing actions by the user exceeds a certain value, the control unit 20 may stop heating the flavor generating article 110 even before the certain period of time has elapsed since the start of heating the flavor generating article 110. For example, the puffing action is detected by a sensor (not shown).

Alternatively, the control unit 20 may start heating the flavor generating article 110 in response to the start of the puffing action, and end heating the flavor generating article 110 in response to the end of the puffing action. The control unit 20 may end heating the flavor generating article 110 even before the end of the puffing action, if a certain time has elapsed since the start of the puffing action. In the embodiment, the control unit 20 is disposed between the battery 10 and the heating unit 30, and suppresses heat transfer from the heating unit 30 to the battery 10.

The heating unit 30 may be configured to accommodate the flavor generating article 110. The heating unit 30 also includes a heating source 40. The heating source 40 is a heating element that generates heat, i.e., its temperature increases, due to power from the battery 10. In the illustrated example, the heating source 40 is a heater disposed in the flavor inhaler 120. The heater may include an electric heating wire. The heater is configured to heat the flavor generating article 110 accommodated in the heating unit 30 from the outside of the flavor generating article 110. In this way, the flavor inhaler 120 is preferably a so-called external heating type flavor inhaler. Note that instead of the heating source 40, the flavor generating article 110 may have a susceptor therein. In that case, the susceptor may be inductively heated by an induction coil disposed in the flavor inhaler 120. Alternatively, the flavor inhaler 120 may have a microwave radiation source instead of the heating source 40. In this case, a microwave absorber such as water or glycerin contained in the flavor generating article 110 can be heated by microwaves from the microwave radiation source. By configuring in this manner, the flavor generating article 110 can be heated without the need to insert a heater such as a pin-type heater into the flavor generating article 110, and it is possible to prevent a part of the flavor generating article 110 from adhering to such a heater, thereby preventing a decrease in heating efficiency. The flavor inhaler 120 may have a pin or blade-type heater that is inserted into the flavor generating article 110.

2 is an exploded perspective view of the flavor generating article 110. FIG. 3 is a schematic cross-sectional view of the flavor generating article 110. Specifically, FIG. 3(a) is a schematic side cross-sectional view of the flavor generating article 110. FIG. 3(b) is a cross-sectional view taken along the line b-b in FIG. 3(a). As shown in FIG. 2 and FIG. 3(a), the flavor generating article 110 includes a flavor source 221 that generates a flavor, and a tip plug 112 (corresponding to an example of an upstream portion) disposed upstream of the flavor source 221. More specifically, in the illustrated example, the flavor generating article 110 includes, in order from the tip side (i.e., the side opposite the mouthpiece), the tip plug 112, the flavor generating portion 220, the hollow tube portion 132, the hollow filter portion 240, and the filter plug 250. These five components are connected using an outer plug wrap 280, an outer plug wrap 260, and a tipping paper 270.

The airflow resistance in the longitudinal direction of each flavor-generating article 110 is not particularly limited, but from the viewpoint of ease of inhalation, it is usually 8 mmH ₂ O or more, preferably 10 mmH ₂ O or more, more preferably 12 mmH ₂ O or more, and usually 150 mmH ₂ O or less, preferably 100 mmH ₂ O or less, more preferably 80 mmH ₂ O or less, and even more preferably 60 mmH ₂ O or less. Specifically, for example, the airflow resistance of the flavor-generating article 110 is preferably 30 mmH ₂ O or more and 150 mmH ₂ O or less. In this case, a comfortable inhalation resistance can be provided to the user. The airflow resistance is measured according to the ISO standard method (ISO6565:2015), for example, using a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd. The airflow resistance refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc/sec) from one end face (first end face) to the other end face (second end face) in a state where air does not permeate the side faces of the flavor generating article 110. The unit is generally expressed in mmH ₂ O. It is known that the relationship between the airflow resistance and the length of a non-combustion heated tobacco is proportional within the normally used length range (lengths of 5 mm to 200 mm), and the airflow resistance of the non-combustion heated tobacco doubles when the length is doubled.

The rod-shaped flavor generating article 110 preferably has a columnar shape that satisfies an aspect ratio of 1 or more, as defined below.
Aspect ratio = h/w
w is the width of the bottom surface of the columnar body (in this specification, this is defined as the width of the bottom surface on the flavor generating section 220 side), and h is the height, and it is preferable that h≧w. In this specification, the long axis direction is defined as the direction indicated by h. Therefore, even if w≧h, the direction indicated by h will be referred to as the long axis direction for convenience. The shape of the bottom surface is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, or the like. The width w is the diameter if the bottom surface is circular, the major axis if the bottom surface is elliptical, or the diameter of the circumscribing circle or the major axis of the circumscribing ellipse if the bottom surface is polygonal or rounded polygonal.

The length h of the flavor generating article 110 in the major axis direction is not particularly limited, and is, for example, usually 40 mm or more, preferably 45 mm or more, and more preferably 50 mm or more. Also, it is usually 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less.

The width w of the bottom surface of the columnar body of the flavor generating article 110 is not particularly limited, and is, for example, typically 5 mm or more, and preferably 5.5 mm or more. Also, it is typically 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less.

The ratio of the length of the hollow tube section 132 and the filter segment (the total length of the hollow filter section 240 and the filter plug 250) to the longitudinal length of the flavor generating article 110 (hollow tube section 132:filter segment) is not particularly limited, but from the standpoint of the amount of flavor delivered and the appropriate aerosol temperature, it is usually 0.60-1.40:0.60-1.40, preferably 0.80-1.20:0.80-1.20, more preferably 0.85-1.15:0.85-1.15, even more preferably 0.90-1.10:0.90-1.10, and particularly preferably 0.95-1.05:0.95-1.05. By setting the length ratio of the hollow tube section 132 and the filter segment (hollow filter section 240 and filter plug 250) within the above range, it is possible to achieve the following effects: a cooling effect; suppressing losses due to adhesion of the generated steam and aerosol to the inner wall of the hollow tube section 132; and providing a good and strong flavor by balancing the filter's air volume and flavor adjustment functions. In particular, if the hollow tube section 132 is made longer, the aerosol and the like are promoted to break down into particles, resulting in a good flavor, but if it is too long, the substances passing through will adhere to the inner wall.

　The flavor generating section 220 is disposed adjacent to the downstream of the tip plug 112. The flavor generating section 220 includes a flavor source 221 and a cigarette paper 222 around which the flavor source 221 is wrapped. The flavor generating section 220 may be of any known type, but is usually of a type in which the flavor source 221 is wrapped in the cigarette paper 222. The flavor source 221 is wrapped in the cigarette paper 222 so that the flavor source 221 is on the inside to form the flavor generating section 220. The flavor source 221 may include a tobacco filler. The tobacco filler is not particularly limited, and may be a first tobacco filler or a second tobacco filler, which will be described later. In addition, in the present specification, a molded product of dried tobacco, such as tobacco shreds, tobacco sheets, and tobacco granules, which will be described later, may be simply referred to as "dried tobacco leaves". The flavor generating section 220 may also have a fitting portion with a heat source 40 for heating the tobacco product.

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

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

The ratio of the length of the flavor generating section 220 to the overall length of the flavor generating article 110 in the longitudinal direction is not particularly limited, but from the viewpoint of the balance between the delivery amount and the aerosol temperature, it is usually 10% or more, preferably 20% or more, and usually 80% or less, preferably 70% or less, more preferably 60% or less, even more preferably 50% or less, particularly preferably 45% or less, and most preferably 40% or less.

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

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

Various kinds of tobacco can be used for the tobacco leaves used to prepare the tobacco shreds and homogenized sheet. Examples include flue-cured tobacco, burley, orient, native tobacco, other Nicotiana tabacum varieties, Nicotiana rustica varieties, and mixtures of these. The above varieties can be appropriately blended to achieve the desired flavor. Details of the tobacco varieties are disclosed in "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009." There are several conventional methods known for producing the homogenized sheet, that is, for grinding tobacco leaves and processing them into a homogenized sheet. The first method is to produce a paper-making sheet using a papermaking process. The second method is to mix a suitable solvent such as water with the ground tobacco leaves to homogenize them, and then cast the homogenized mixture thinly on a metal plate or metal plate belt and dry it to produce a cast sheet. The third method is to mix a suitable solvent such as water with the ground tobacco leaves to homogenize them, and extrude the mixture into a sheet to produce a rolled sheet. Details of the types of homogenizing sheets mentioned above are disclosed in the "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009."

The moisture content of the tobacco filling is, for example, 10% by weight or more and 15% by weight or less, and preferably 11% by weight or more and 13% by weight or less, based on the total amount of the tobacco filling. Such a moisture content suppresses the occurrence of rolling stains and improves the suitability of the flavor generating unit 220 for rolling during manufacture. There are no particular restrictions on the size of the tobacco shreds contained in the first tobacco filling or the method of preparing them. For example, dried tobacco leaves shredded to a width of 0.5 mm to 2.0 mm may be used for the first tobacco filling. In addition, when using a crushed homogenized sheet, dried tobacco leaves may be crushed to an average particle size of about 20 μm to 200 μm, homogenized, processed into a sheet, and the sheet may be shredded to a width of 0.5 mm to 2.0 mm for use in the first tobacco filling.

The first tobacco filling may contain an aerosol base material that generates an aerosol. The type of aerosol base material is not particularly limited, and various extracts from natural products and/or their components can be selected depending on the application. Examples of aerosol base materials include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

The content of the aerosol base material in the first tobacco filling is not particularly limited, but from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, based on the total amount of the tobacco filling.

The first tobacco filling may contain a flavoring. The type of flavoring is not particularly limited, and examples of flavorings from the viewpoint of imparting a good flavor include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob oil, and the like. Solute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2 -one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4 -Methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexene Sen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, beta-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, lovage root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone , Methyl anthranilate, Methyl phenylacetate, Methyl salicylate, 4'-Methylacetophenone, Methylcyclopentenolone, 3-Methylvaleric acid, Mimosa absolute, Honey bean, Myristic acid, Nerol, Nerolidol, γ-Nonalactone, Nutmeg oil, δ-Octalactone, Octanal, Octanoic acid, Orange flower oil, Orange oil, Orris root oil, Palmitic acid, ω-Pentadecalactone, Peppermint oil, Petitgrain Paraguay oil, Phenethyl alcohol, Phenethyl phenylacetate, Phenylacetic acid, Piperonal, Plum extract, Propenyl guaiacetate , propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, alpha-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethylpyrazine, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane ... trimethyl-1-cyclohexenyl) 2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl) 2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), with menthol being particularly preferred. These flavorings may be used alone or in combination of two or more.

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

The filling density of the first tobacco filling material is not particularly limited, but from the standpoint of ensuring the performance of the flavor generating article 110 and imparting a good flavor, it is usually 250 mg/ ^cm3 or more, preferably 300 mg/ ^cm3 or more, and usually 400 mg/ ^cm3 or less, preferably 350 mg/ ^cm3 or less.

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

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

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

In this manufacturing method, the laminate is preferably prepared so that a non-contact portion is formed between adjacent tobacco sheets after rolling. If there is a non-contact portion (gap) between multiple tobacco sheets where the tobacco sheets do not contact, a flavor flow path can be secured and the delivery efficiency of the flavor components can be improved. On the other hand, heat from the heater can be transferred to the outer tobacco sheet through the contact portion of the multiple tobacco sheets, so that high heat transfer efficiency can be secured. In order to provide a non-contact portion between multiple tobacco sheets where the tobacco sheets do not contact, for example, a method of using an embossed tobacco sheet, a method of laminating adjacent tobacco sheets without bonding the entire surfaces of the sheets, a method of laminating adjacent tobacco sheets by bonding parts of the sheets, or a method of preparing a laminate by laminating adjacent tobacco sheets by lightly bonding the entire surfaces or parts of the sheets so that they can be peeled off after rolling. When preparing the flavor generating portion 220 including the cigarette paper 222, the cigarette paper 222 may be placed at the bottom of the laminate. Also, a cylindrical dummy such as a mandrel can be placed on the top of the laminate to form the second tobacco filler, and then the dummy can be removed to form the fitting portion.

The filling density of the second tobacco filling material is not particularly limited, but from the viewpoint of ensuring the performance of the flavor generating article 110 and imparting a good flavor, it is usually 250 mg/ ^cm3 or more, preferably 300 mg/ ^cm3 or more, and usually 400 mg/ ^cm3 or less, preferably 350 mg/ ^cm3 or less.

The tobacco sheet may contain an aerosol base material that generates an aerosol when heated. An aerosol source such as glycerin, propylene glycol, or a polyol such as 1,3-butanediol is added as the aerosol base material. The amount of the aerosol base material added is preferably 5% by weight or more and 50% by weight or less, and more preferably 15% by weight or more and 25% by weight or less, based on the dry weight of the tobacco sheet.

Tobacco sheets can be appropriately manufactured by known methods such as papermaking, slurrying, rolling, etc. The homogenized sheet described in the first tobacco filling material can also be used. In the case of papermaking, it can be manufactured by a method including the following steps: 1) Dried tobacco leaves are roughly crushed and extracted with water to separate them into a water extract and a residue. 2) The water extract is dried under reduced pressure and concentrated. 3) Pulp is added to the residue, which is then fiberized in a refiner and made into paper. 4) The concentrated water extract is added to the paper-made sheet and dried to obtain a tobacco sheet. In this case, a step of removing some of the components such as nitrosamines may be added (see JP2004-510422A). In the case of the slurry method, it can be manufactured by a method including the following steps: 1) Water, pulp, and binder are mixed with crushed tobacco leaves. 2) The mixture is thinly spread (cast) and dried. In this case, a step may be added in which a slurry of water, pulp, binder, and crushed tobacco leaves is irradiated with ultraviolet light or X-rays to remove some of the components, such as nitrosamines.

In addition, as described in WO 2014/104078, a nonwoven tobacco sheet can be used that is manufactured by a method including the following steps: 1) Mixing powdered tobacco leaves with a binder. 2) Sandwiching the mixture between nonwoven fabrics. 3) Forming the laminate into a certain shape by thermal welding to obtain a nonwoven tobacco sheet. The raw tobacco leaves used in each of the above methods can be of the same type as those described for the first filling material.

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

There are no restrictions on the thickness of each tobacco sheet, but in terms of the balance between heat transfer efficiency and strength, a thickness of 150 μm or more and 1000 μm or less is preferable, and a thickness of 200 μm or more and 600 μm or less is even more preferable. The thicknesses of each tobacco sheet may be the same or different.

The flavor generating section 220 may contain dried tobacco leaves (dried tobacco leaves) and a flavor-containing material in which a flavor is encapsulated in a polysaccharide gel. The flavor-containing material is a material in which a flavor is encapsulated in a polysaccharide gel, and by incorporating the flavor-containing material in the flavor generating section 220, the variation in the amount of flavor delivered per puff is suppressed from the early to late stages of smoking, and a good flavor can be continuously obtained. The inventors speculate that the reason for this is as follows. First, the flavor generating article 110 is inserted into the flavor inhaler 120 shown in FIG. 1 and smoking is started after a certain period of preheating. If a flavor is directly incorporated into the flavor generating section 220, the flavor volatilizes during preheating and most of it is delivered in the early stages of smoking, so it is thought that the amount of flavor delivered in the later stages of smoking will be insufficient. In contrast, when a flavor-containing material is blended into the flavor generating section 220, the flavor is coated with a polysaccharide gel, which suppresses the flavor from evaporating during preheating and gradually releases the flavor during smoking. Therefore, it is assumed that a sufficient amount of flavor can be delivered even in the later stages of smoking.

The components of the fragrance-containing material are described below. The type of fragrance is not particularly limited, and examples of fragrances from the viewpoint of imparting a good fragrance tone include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, etc. Lute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2- on, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4- Methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexene 1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, lovage root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone , Methyl anthranilate, Methyl phenylacetate, Methyl salicylate, 4'-Methylacetophenone, Methylcyclopentenolone, 3-Methylvaleric acid, Mimosa absolute, Honey bean, Myristic acid, Nerol, Nerolidol, γ-Nonalactone, Nutmeg oil, δ-Octalactone, Octanal, Octanoic acid, Orange flower oil, Orange oil, Orris root oil, Palmitic acid, ω-Pentadecalactone, Peppermint oil, Petitgrain Paraguay oil, Phenethyl alcohol, Phenethyl phenylacetate, Phenylacetic acid, Piperonal, Plum extract, Propenyl guaiacetate , propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, alpha-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethylpyrazine, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane ... trimethyl-1-cyclohexenyl) 2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl) 2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), with menthol being particularly preferred. These flavorings may be used alone or in combination of two or more.

The amount of flavoring contained in the flavoring-containing material varies depending on the type of flavoring, the type of polysaccharide, etc., but is usually 18% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, and is usually 90% by mass or less, preferably 80% by mass or less.

The type of polysaccharide is not particularly limited, but is preferably a single-component system of carrageenan, agar, gellan gum, tamarind gum, psyllium seed gum, or konjac glucomannan; or a composite system combining two or more components selected from the group consisting of carrageenan, locust bean gum, guar gum, agar, gellan gum, tamarind gum, xanthan gum, tara gum, konjac glucomannan, starch, cassia gum, and psyllium seed gum. These polysaccharides are preferred in that they gel simply by heating to 30°C to 90°C in an aqueous solution, so no gelling agent such as metal chlorides is required when preparing the flavor-containing material, and they do not generate undesirable components in the mainstream smoke during smoking, such as decomposition products of chlorides.

The fragrance-containing material may contain an emulsifier used to emulsify the raw materials during preparation. There are no particular limitations on the type of emulsifier, and examples include lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters, with lecithin being preferred. These emulsifiers may be used alone or in combination of two or more types.

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

The content of the flavor-containing material in the flavor generating section 220 depends on the content of the flavor in the flavor-containing material, but is usually 1% by mass or more, preferably 5% by mass or more, and usually 20% by mass or less, preferably 10% by mass or less, based on the dried tobacco leaves. The flavor generating section 220 contains the flavor-containing material such that the content of the flavor contained in the flavor-containing material is usually 1 mg or more, preferably 5 mg or more, more preferably 10 mg or more, and usually 30 mg or less, preferably 20 mg or less. By setting the content of the flavor-containing material in the flavor generating section 220 within the above range, not only can a good flavor tone be imparted, but also the variation in the amount of flavor delivered per puff can be suppressed from the early to late stages of smoking, and a sufficient amount of delivery can be ensured in all stages of smoking, from the early to late stages.

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

As shown in FIG. 2 and FIG. 3(a), the flavor source 221 may be block-shaped or may be cylindrical, for example. When the flavor source 221 is cylindrical, a gap may be formed inside the flavor source 221, extending in the direction in which the flavor source 221 and the tip plug 112 are adjacent to each other. In this case, the flavor source 221 is located outside the flavor generating article 110, and the gap is located inside the flavor source 221, so that when the flavor generating article 110 is heated from the outside in the flavor inhaler 120, the flavor source 221 can be heated efficiently. In addition, when using a flavor inhaler 120 that heats the flavor generating article 110 from the outside, the flavor source 221 is not disposed inside the flavor generating article 110, which is a position where heat is not easily transmitted and does not easily contribute to the generation of steam or aerosol, so that the amount of the flavor source 221 can be saved while suppressing a decrease in the amount of steam or aerosol. The cylindrical flavor source 221 may be formed, for example, by rolling a sheet-like flavor source 221 into a cylindrical shape.

The configuration of the cigarette paper 222 used in the flavor generating product 110 is not particularly limited and can be of a general type. Specifically, for example, the cigarette paper can be mainly composed of pulp. Pulp can be wood pulp such as softwood pulp or hardwood pulp, flax pulp, hemp pulp, sisal pulp, esparto, or other pulp generally used for cigarette paper for tobacco products, and the cigarette paper can be obtained by papermaking one or more of these pulps. These pulps can be used alone or in combination of multiple types in any ratio. Pulp can be chemical pulp obtained by kraft cooking, acidic/neutral/alkaline sulfite cooking, soda salt cooking, ground pulp, chemi-ground pulp, thermomechanical pulp, etc.

The above pulp can be used in a papermaking process using a Fourdrinier papermaking machine, a cylinder papermaking machine, or a combined cylinder/cylinder papermaking machine to produce a wrapping paper with a uniform texture. If necessary, a wet strength agent can be added to the wrapping paper to impart water resistance, or a sizing agent can be added to adjust the printing condition of the wrapping paper. Furthermore, a papermaking internal additive and a papermaking additive can be added to the wrapping paper. The papermaking internal additive can include, for example, aluminum sulfate, various anionic, cationic, nonionic, or amphoteric retention improvers, drainage improvers, and paper strength enhancers. The papermaking additive can include, for example, dyes, pH adjusters, defoamers, pitch control agents, slime control agents, and the like.

The basis weight of the base paper of the wrapping paper is, for example, usually 30 gsm or more, preferably 35 gsm or more. On the other hand, the above basis weight is usually 70 gsm or less, preferably 50 gsm or less, and more preferably 45 gsm or less. The thickness of the wrapping paper having the above characteristics is not particularly limited, and is preferably 40 μm or more from the viewpoints of rigidity, breathability, and ease of adjustment during papermaking, and is usually 100 μm or less, preferably 75 μm or less, and more preferably 60 μm or less. The wrapping paper of the flavor-generating product 110 may have a square or rectangular shape. In the case of the wrapping paper 222 for wrapping the flavor source 221 (for manufacturing the flavor-generating section 220), the length of one side of the wrapping paper 222 may be about 12 mm to 70 mm, and the length of the other side (the side connected to the above side) may be 15 mm to 28 mm, preferably 22 mm to 24 mm, and more preferably about 23 mm.

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

In addition to the pulp, the wrapping paper may contain a filler. The content of the filler may be 10% by weight or more and less than 60% by weight, and preferably 15% by weight or more and 45% by weight or less, based on the total weight of the wrapping paper. When the basis weight of the wrapping paper is in the preferred range (35 gsm or more and 50 gsm or less), the filler is preferably 15% by weight or more and 45% by weight or less. Furthermore, when the basis weight of the wrapping paper is more than 35 gsm and 50 gsm or less, the filler is preferably 25% by weight or more and 45% by weight or less. As the filler, calcium carbonate, titanium dioxide, kaolin, etc. can be used, but it is preferable to use calcium carbonate from the viewpoint of enhancing flavor and whiteness, etc.

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

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

As shown in Figures 2 and 3(a), the tip plug 112 is located at the tip of the flavor generating article 110 and is configured to cover the end of the flavor source 221. This prevents the flavor source 221 from falling out of the flavor generating article 110. Specifically, the tip plug 112 includes a first filter material 211 and a first inner plug wrap 212 that wraps the first filter material 211. The tip plug 112 may further include an aerosol source supported by the first filter material 211.

The length of the tip plug 112 in the longitudinal direction may be 1 mm or more, preferably 3 mm or more, more preferably 5 mm or more, and may be 10 mm or less, preferably 8 mm or less. The tip plug 112 can be manufactured to a predetermined length and then cut to any length. If the tip plug 112 is less than 1 mm long, it may not be able to maintain its shape when cut, and there is a risk of deformation, such as crushing. If the length of the tip plug 112 in the longitudinal direction is 1 mm or more, the tip plug 112 can be manufactured relatively easily.

The material of the first inner plug wrap 212 is not particularly limited, and any known material can be used. The first inner plug wrap 212 may contain a filler such as calcium carbonate. The thickness of the first inner plug wrap 212 is not particularly limited, and is usually 20 μm to 140 μm, preferably 30 μm to 130 μm, and more preferably 30 μm to 120 μm. The basis weight of the first inner plug wrap 212 is not particularly limited, and is usually 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. The first inner plug wrap 212 may be coated or uncoated, but is preferably coated with a desired material from the viewpoint of imparting functions other than strength and structural rigidity.

As shown in FIG. 2, the flavor generating article 110 preferably has a downstream section 130 disposed downstream of the flavor source 221. In this case, the downstream section 130 can cool and filter the vapor or aerosol generated in the flavor source 221. Specifically, the downstream section 130 preferably includes a filter plug 250. This allows the filter plug 250 to cool and filter the vapor or aerosol generated in the flavor source.

The filter plug 250 is located at the end of the flavor generating article 110 on the mouth side. The filter plug 250 includes a second filter material 251 and a second inner plug wrap 252 around which the second filter material 251 is wrapped. The filter material used for the second filter material 251 is not particularly limited as long as it has a general filter function. General functions of a filter include, for example, adjusting the amount of air mixed in when inhaling aerosols, reducing flavor, and reducing nicotine and tar, but it is not necessary for the filter material used for the second filter material 251 to have all of these functions. In addition, in electrically heated tobacco products, which tend to generate fewer components and have a lower tobacco filler filling rate compared to cigarette products, one of the important functions is to suppress the filtering function while preventing the tobacco filler from falling.

The shape of the filter plug 250 in a cross section perpendicular to the longitudinal direction is substantially circular. The diameter of the circle can be changed as appropriate to suit the size of the product, but is usually 4.0 mm to 9.0 mm, preferably 4.5 mm to 8.5 mm, and more preferably 5.0 mm to 8.0 mm. If the cross section of the filter plug 250 is not circular, the above diameter applies to the diameter of a circle having the same area as the area of the cross section.

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

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

The airflow resistance per 120 mm of the filter plug 250 in the longitudinal direction is not particularly limited, but is usually 40 mmH ₂ O to 300 mmH ₂ O, preferably 70 mmH ₂ O to 280 mmH ₂ O, and more preferably 90 mmH ₂ O to 260 mmH ₂ O. The airflow resistance is measured according to the ISO standard method (ISO6565), for example, using a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd. The airflow resistance of the filter plug refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc/sec) from one end face (first end face) to the other end face (second end face) in a state in which air does not pass through the side face of the filter plug. The unit is generally expressed in mmH ₂ O. It is known that the relationship between the airflow resistance of a filter plug and its length is proportional within the length range typically used (5 mm to 200 mm), and if the length is doubled, the airflow resistance of the filter plug 250 doubles.

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

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

The form of the second filter material 251 constituting the filter plug 250 is not particularly limited, and a known form may be adopted. For example, cellulose acetate tow processed into a cylindrical shape can be used as the second filter material 251. The single thread fineness and total fineness of the cellulose acetate tow are not particularly limited, but in the case of a filter plug 250 with a circumference of 22 mm, the single thread fineness is preferably 5 g/9000 m or more and 12 g/9000 m or less, and the total fineness is preferably 12000 g/9000 m or more and 35000 g/9000 m or less. Examples of the cross-sectional shape of the fibers of the cellulose acetate tow include circular, elliptical, Y-shaped, I-shaped, and R-shaped. In the case of a filter filled with cellulose acetate tow, 5% by weight or more and 10% by weight or less of triacetin may be added to the cellulose acetate tow weight to improve the filter hardness. Also, instead of the acetate filter, a paper filter filled with sheet-like pulp paper may be used.

The density of the second filter medium 251 is not particularly limited, but is usually 0.10 g/cm ³ or more and 0.25 g/cm ³ or less, preferably 0.11 g/cm ³ or more and 0.24 g/cm ³ or less, and more preferably 0.12 g/cm ³ or more and 0.23 g/cm ³ or less.

The filter plug 250 may include a second inner plug wrap 252 (wrap paper) around which the second filter medium 251 described below is wrapped, from the viewpoint of improving strength and structural rigidity. The form of the second inner plug wrap 252 is not particularly limited, and may include one or more rows of seams containing adhesive. The adhesive is not particularly limited, but may include a vinyl acetate adhesive or a hot melt adhesive, and the hot melt adhesive may further include polyvinyl alcohol. Furthermore, when the filter segment is made up of two or more segments, it is preferable that the second inner plug wrap 252 is wrapped around these two or more segments together.

The material of the second inner plug wrap 252 is not particularly limited, and may be a known material, and may contain a filler such as calcium carbonate. The thickness of the second inner plug wrap 252 is not particularly limited, and is usually 20 μm to 140 μm, preferably 30 μm to 130 μm, and more preferably 30 μm to 120 μm. The basis weight of the second inner plug wrap 252 is not particularly limited, and is usually 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. The second inner plug wrap 252 may be coated or uncoated, but is preferably coated with a desired material from the viewpoint of imparting functions other than strength and structural rigidity.

As shown in Figures 2 and 3(a), the hollow filter portion 240 and the filter plug 250 may be connected, for example, by an outer plug wrap 260 (outer wrapping paper). The outer plug wrap 260 may be, for example, a cylindrical piece of paper.

The second filter medium 251 may include a crushable additive release container (e.g., a capsule) that includes a crushable shell such as gelatin. The form of the capsule (also referred to in the art as an "additive release container") is not particularly limited, and any known form may be adopted. For example, a crushable additive release container that includes a crushable shell such as gelatin may be adopted. In this case, when the capsule is broken by a user of the tobacco product before, during, or after use, it releases a liquid or substance (usually a flavoring agent) contained within the capsule, which is then transferred to tobacco smoke during use of the tobacco product and to the surrounding environment after use.

The capsule may have any shape, and may be, for example, a frangible capsule, and preferably has a spherical shape. The additive contained in the capsule may include any of the additives described above, and preferably includes flavorings and activated carbon. One or more materials that help filter smoke may also be added as additives. The additive may have any shape, and is usually a liquid or solid. The use of capsules containing additives is well known in the art. Frangible capsules and methods for producing them are well known in the art. The flavoring may be, for example, menthol, spearmint, peppermint, fenugreek, clove, medium chain triglyceride (MCT), or the like. The flavoring may be menthol, or menthol, or the like, or a combination thereof.

In this embodiment, a flavoring may be added to the second filter material 251. By adding a flavoring to the second filter material 251, the amount of flavoring delivered during use is increased compared to the conventional technology of adding a flavoring to the tobacco filler that constitutes the tobacco rod. The degree of increase in the amount of flavoring delivered is further increased depending on the position of the opening provided in the hollow tube portion 132 described below. There are no particular restrictions on the method of adding the flavoring to the second filter material 251, and it is sufficient to add the flavoring so that it is dispersed approximately uniformly in the second filter material 251 to which the flavoring is to be added. The amount of flavoring added to the second filter material 251 can be exemplified by adding the flavoring to 10 to 100% by volume of the second filter material 251. The flavoring may be added to the second filter material 251 in advance before the filter segment is constructed, or after the filter cigarette is constructed.

The type of the flavoring is not particularly limited, and examples of flavorings from the viewpoint of imparting a good flavor include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob oil, etc. Absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran 2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy- 4-Methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexene Xen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, beta-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, lovage root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone , methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honeysuckle, myristic acid, nerol, nerolidol, γ-nonalactone, nutmeg oil, δ-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaiete ethanol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, alpha-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6- trimethyl-1-cyclohexenyl) 2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl) 2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), with menthol being particularly preferred. These flavorings may be used alone or in combination of two or more.

The filter plug 250 of this embodiment includes a second filter medium 251, and activated carbon may be added to at least a part of the second filter medium 251. The amount of added activated carbon may be 15.0 m 2 /cm 2 or more and 80.0 m ² /cm ² or less as a value of the specific surface area of activated carbon × the weight of activated carbon / the cross ^- sectional area in the direction perpendicular to the airflow direction of the second filter medium 251 in one flavor generating article ^110. For convenience, the above-mentioned "specific surface area of activated carbon × the weight of activated carbon / the cross-sectional area in the direction perpendicular to the airflow direction of the second filter medium 251" may be expressed as "the surface area of activated carbon per unit cross-sectional area". This surface area of activated carbon per unit cross-sectional area can be calculated based on the specific surface area of activated carbon added to the second filter medium 251 of one flavor generating article 110, the weight of the added activated carbon, and the cross-sectional area of the second filter medium 251. Incidentally, activated carbon may not be uniformly dispersed in the filter medium to which it is added, and it is not required that the above range be satisfied in all cross sections (cross sections perpendicular to the air flow direction) of the filter medium.

In this embodiment, by the surface area of the activated carbon per unit cross-sectional area being within the above range, the components generated by heating can be delivered to the user in a desired amount, and the user can be given a desired flavor sensation. If the surface area of the activated carbon per unit cross-sectional area is smaller than the lower limit of the above range, the effect of adding the activated carbon cannot be fully obtained. On the other hand, if the surface area of the activated carbon per unit cross-sectional area is larger than the upper limit of the above range, the components generated by heating are reduced more than necessary. The surface area of the activated carbon per unit cross-sectional area is more preferably 17.0 ^{m 2} /cm ² or more, and even more preferably 35.0 m ² /cm ² or more. On the other hand, it is more preferably 77.0 m ² /cm ² or less, and even more preferably 73.0 m ² /cm ² or less.

The surface area of activated carbon per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of the activated carbon, the amount of activated carbon added, and the cross-sectional area perpendicular to the air flow direction of the second filter medium 251. The calculation of the surface area of activated carbon per unit cross-sectional area is based on the filter medium to which activated carbon has been added. If the filter plug 250 is made up of multiple filter mediums, the cross-sectional area and length of only the filter medium to which activated carbon has been added are used as the basis.

Examples of activated carbon that can be used in this embodiment include those made from raw materials such as wood, bamboo, coconut shells, walnut shells, and coal. Activated carbon that can be used in this embodiment has a BET specific surface area of 1100 m ² /g or more and 1600 m ² /g or less, preferably 1200 m ² /g or more and 1500 m ² /g or less, and more preferably 1250 m ² /g or more and 1380 ^{m 2} /g or less. The BET specific surface area can be determined by a nitrogen gas adsorption method (BET multipoint method).

The activated carbon that can be used in this embodiment has a pore volume of 400 μL/g or more and 800 μL/g or less, more preferably 500 μL/g or more and 750 μL/g or less, and even more preferably 600 μL/g or more and 700 μL/g or less. The pore volume can be calculated from the maximum adsorption amount obtained using the nitrogen gas adsorption method.

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

In addition, the activated carbon usable in this embodiment preferably has a cumulative 10% by volume particle diameter (particle diameter D10) of 250 μm or more and 1200 μm or less. In addition, the cumulative 50% by volume particle diameter (particle diameter D50) of the activated carbon particles is preferably 350 μm or more and 1500 μm or less. D10 and D50 are measured by a laser diffraction scattering method. An example of an apparatus suitable for this measurement is the laser diffraction/scattering type particle size distribution measuring apparatus "LA-950" manufactured by Horiba, Ltd. A powder is poured into the cell of this apparatus together with pure water, and the particle diameter is detected based on the light scattering information of the particles. The measurement conditions using this apparatus are as follows.
Measurement mode: Manual flow-mode cell Measurement dispersion medium: Ion-exchanged water Dispersion method: Measured after 1 minute of ultrasonic irradiation Refractive index: 1.92-0.00i (sample refractive index) / 1.33-0.00i (dispersion medium refractive index)
Number of measurements: Measure twice using different samples

In this embodiment, there are no particular limitations on the method of adding activated carbon to the second filter medium 251, and it is sufficient that the activated carbon is added so that it is dispersed approximately uniformly in the second filter medium 251 to which the activated carbon is to be added.

The filter plug 250 may be, for example, a commercially available product. The form of the filter plug 250 is not particularly limited, and may be a filter including a single filter segment, or a multi-segment filter including multiple filter segments such as a dual filter or triple filter. When the filter plug 250 is made of a single filter segment, the second filter medium 251 to which activated carbon is added becomes the filter plug 250 as it is. On the other hand, when it is made of multiple filter segments, it is preferable that the second filter medium 251 made of the filter medium to which activated carbon is added is arranged upstream of the filter medium constituting the mouth end. On the other hand, activated carbon may be added to the filter medium constituting the mouth end. When the filter segment is a multi-segment filter, the length of the filter segment that is the basis for the amount of activated carbon added is the length of the filter medium to which activated carbon is added. The amount of activated carbon added is, for example, 4.0 mg or more and 24.0 mg or less, preferably 4.5 mg or more and 23.0 mg or less, and more preferably 10.5 mg or more and 22.0 mg or less, in terms of weight relative to the entire filter segment.

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

The hollow filter section 240 may include a third filter medium 241 having one or more hollow portions, and a third inner plug wrap 242 that covers the third filter medium 241. The hollow filter section 240 has a function of increasing the strength of the downstream section 130. The third filter medium 241 can be, for example, a rod with an inner diameter of φ1.0 mm to φ5.0 mm, which is densely packed with cellulose acetate fibers and hardened by adding a plasticizer containing triacetin at 6% by mass to 20% by mass relative to the mass of cellulose acetate. Since the third filter medium 241 has a high fiber packing density, air and aerosols flow only through the hollow portions during inhalation, and hardly flow inside the third filter medium 241. Since the third filter medium 241 inside the hollow filter section 240 is a fiber-packed layer, the feel from the outside during use is unlikely to cause discomfort to the user.

The hollow filter section 240 may include a third inner plug wrap 242 (rolling paper) around which the third filter material 241 is wrapped, from the viewpoint of improving strength and structural rigidity. The form of the third inner plug wrap 242 is not particularly limited, and may include one or more rows of seams containing adhesive. The type of adhesive is not particularly limited, but may include a vinyl acetate adhesive or a hot melt adhesive. The hot melt adhesive may include polyvinyl alcohol. Furthermore, when the hollow filter section 240 is made up of two or more segments, it is preferable that the third inner plug wrap 242 is wrapped around these two or more segments together.

The material of the third inner plug wrap 242 is not particularly limited, and may be a known material, and may contain a filler such as calcium carbonate. The thickness of the third inner plug wrap 242 is not particularly limited, and is usually 20 μm to 140 μm, preferably 30 μm to 130 μm, and more preferably 30 μm to 120 μm. The basis weight of the third inner plug wrap 242 is not particularly limited, and is usually 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. The third inner plug wrap 242 may be coated or uncoated, but is preferably coated with a desired material from the viewpoint of imparting functions other than strength and structural rigidity.

The hollow tube section 132 is sandwiched adjacent to the flavor generating section 220 and the hollow filter section 240 or the filter plug 250 (when the hollow filter section 240 is not present), and is usually a rod-shaped member with a cavity in which the circumferential cross section of the cylinder or the like is hollow (hollow). The length of the long axis direction of the hollow tube section 132 can be changed appropriately according to the size of the product, but is usually 15 mm or more, preferably 20 mm or more, and is usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. By setting the length of the long axis direction of the hollow tube section 132 to the above lower limit or more, a sufficient cooling effect can be ensured to obtain a good flavor, and by setting it to the above upper limit or less, loss due to the generated steam and aerosol adhering to the inner wall of the hollow tube section 132 can be suppressed.

When a sheet for cooling (e.g., a polylactic acid sheet packed in a gathered shape) is filled into the hollow tube 132, the total surface area of the hollow tube 132 is not particularly limited and can be, for example, 300 ^mm2 /mm or more and 1000 ^mm2 /mm or less. This surface area is the surface area per mm of the length in the air passage direction of the hollow tube 132. The total surface area of the hollow tube 132 is preferably 400 ^mm2 /mm or more, more preferably 450 ^mm2 /mm or more, while it is preferably 600 ^mm2 /mm or less, and more preferably 550 ^mm2 /mm or less.

It is desirable for hollow tube 132 to have an internal structure with a large total surface area. Thus, in a preferred embodiment, hollow tube 132 may be formed from a thin sheet of material that is wrinkled to form channels, and then pleated, gathered, and folded. The more folds or pleats there are in hollow tube 132, the greater the total surface area of hollow tube 132. The thickness of the material from which hollow tube 132 is made is not particularly limited and may be, for example, 5 μm to 500 μm, or 10 μm to 250 μm.

2 and 3(a), the hollow tube section 132 may be provided with openings vf (also referred to as ventilation filters in this technical field) in the circumferential direction and concentrically. The presence of the openings vf allows air to flow into the hollow tube section 132 from the outside during use, lowering the temperature of the components and air flowing in from the flavor generating section 220. The openings vf may be provided in an area of 4 mm or more toward the hollow tube section 132 from the boundary between the hollow tube section 132 and the hollow filter section 240 or the filter plug 250 (when the hollow filter section 240 is not present). In this case, the openings vf not only improve the cooling capacity of the hollow tube section 132, but also suppress the retention of components generated by heating in the hollow tube section 132, thereby improving the delivery amount of the components. In addition, when an aerosol base material is used in the flavor generating section 220, the vapor containing the aerosol base material and tobacco flavor components that is generated by heating the flavor generating article 110 comes into contact with air from the outside and is cooled, so that it is liquefied, facilitating the generation of the aerosol.

Furthermore, when the concentrically arranged openings vf are regarded as one opening group, the opening group may be one or may be two or more. When there are two or more opening groups, from the viewpoint of improving the delivery amount of the components generated by heating, it is preferable not to provide an opening group in an area less than 4 mm toward the hollow tube section 132 from the boundary between the hollow tube section 132 and the hollow filter section 240 or the filter plug 250 (when the hollow filter section 240 is not present).

Furthermore, when the hollow tube portion 132 is wrapped with tipping paper 270, it is preferable that the tipping paper 270 has an opening at a position directly above the opening vf provided in the hollow tube portion 132. When producing such a flavor-generating article 110, it is possible to prepare and wrap tipping paper 270 with an opening that overlaps with the opening vf, but from the viewpoint of ease of production, it is preferable to produce the flavor-generating article 110 using a hollow tube portion 132 that does not have an opening vf, and then drill a hole that penetrates the hollow tube portion 132 and the tipping paper 270 at the same time.

From the viewpoint of improving the delivery of the components generated by heating, the region where the apertures vf exist is preferably a region of 4.5 mm or more from the boundary between the hollow tube section 132 and the hollow filter section 240 or the filter plug 250 (when the hollow filter section 240 is not present) toward the hollow tube section 132 side, more preferably a region of 5 mm or more, and even more preferably a region of 5.5 mm or more. Furthermore, from the viewpoint of ensuring the cooling function, the region where the apertures vf exist is preferably a region of 15 mm or less from the boundary toward the hollow tube section 132 side, more preferably a region of 10 mm or less, and even more preferably a region of 7 mm or less.

From the viewpoint of improving the delivery of the components generated by heating, the region in which the apertures vf exist is preferably a region of 24 mm or more from the mouth end of the flavor generating article 110 toward the hollow tube portion 132, preferably a region of 24.5 mm or more, preferably a region of 25 mm or more, and more preferably a region of 25.5 mm or more. Also, from the viewpoint of ensuring a cooling function, the region in which the apertures vf exist is preferably a region of 35 mm or less from the mouth end of the flavor generating article 110 toward the hollow tube portion 132, more preferably a region of 30 mm or less, and even more preferably a region of 27 mm or less.

In addition, when the axial length of the hollow tube section 132 is 20 mm or more, the region in which the openings vf exist is preferably a region of 5 mm or more from the boundary between the hollow tube section 132 and the flavor generating section 220 toward the hollow tube section 132 side, from the viewpoint of ensuring the cooling function, more preferably a region of 10 mm or more, and even more preferably a region of 13 mm or more. In addition, when the axial length of the hollow tube section 132 is 20 mm or more, the region in which the openings vf exist is preferably a region of 16 mm or less from the boundary between the hollow tube section 132 and the flavor generating section 220, more preferably a region of 15.5 mm or less, even more preferably a region of 15 mm or less, and especially preferably a region of 14.5 mm or less, from the viewpoint of improving the delivery of the components generated by heating.

The apertures vf can be set so that the air inflow rate from the apertures vf when inhaling at 17.5 ml/sec with an automatic smoking machine (the volumetric rate of air inflowing from the apertures vf when the volumetric rate of air inhaled from the mouth end is taken as 100%) is 10 to 90 volume percent, preferably 50 to 80 volume percent, and more preferably 55 to 75 volume percent. Such an air inflow rate can be achieved, for example, by selecting the number of apertures vf per aperture group from the range of 5 to 50, and selecting the diameter of the apertures vf from the range of 0.1 to 0.5 mm. The above air inflow rate can be measured using a roll measuring device (for example, SODIMAX d74/SODIM manufactured by S.A.S.) in accordance with a method conforming to ISO9512.

The configuration of the outer plug wrap 280 is not particularly limited and may be of a general type. Specifically, for example, the outer plug wrap 280 may be mainly composed of pulp. Pulp may be wood pulp such as softwood pulp or hardwood pulp, flax pulp, hemp pulp, sisal pulp, esparto, or other pulp generally used in cigarette paper for tobacco articles, and the outer plug wrap 280 is obtained by papermaking one or more of these pulps. These pulps may be used alone or in combination of multiple types in any ratio. Pulp may be chemical pulp obtained by kraft cooking, acidic, neutral, or alkaline sulfite cooking, soda salt cooking, or the like, ground pulp, chemi-ground pulp, thermomechanical pulp, or the like. The outer plug wrap 280 may be a commercially available product. The shape of the outer plug wrap 280 is not particularly limited and may be, for example, square or rectangular.

The basis weight of the outer plug wrap 280 is not particularly limited, but is usually 20 gsm to 70 gsm, preferably 30 gsm to 50 gsm, and more preferably 34 gsm to 38 gsm. The thickness of the outer plug wrap 280 is not particularly limited, but is usually 30 mm to 80 mm, preferably 33 mm to 50 mm, and more preferably 35 mm to 40 mm. The air permeability of the outer plug wrap 280 is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less. The air permeability is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm ³ ) of gas passing through an area of 1 cm ² per minute when the differential pressure between both sides of the paper is 1 kPa. One Coresta unit (1 Coresta unit, 1 CU) is cm ³ /(min·cm ² ) under 1 kPa.

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

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

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

The configuration of the tipping paper 270 is not particularly limited and may be a general embodiment. Specifically, for example, the tipping paper 270 may be mainly composed of pulp. As the pulp, pulp generally used for cigarette papers for tobacco articles, such as wood pulp such as softwood pulp or hardwood pulp, flax pulp, hemp pulp, sisal pulp, and esparto, may be used, and the tipping paper 270 is obtained by papermaking one or more of these pulps.
These pulps may be used alone or in combination of multiple types in any ratio. Examples of pulp that can be used include chemical pulp produced by kraft cooking, acidic/neutral/alkaline sulfite cooking, and soda salt cooking, ground pulp, chemi-ground pulp, and thermomechanical pulp. The tip paper 270 may be a commercially available product. The shape of the tip paper 270 is not particularly limited, and may be, for example, a square or a rectangle. The flavor-generating article 110 may have one tip paper 270, or may have multiple tip papers 270.

The basis weight of the tipping paper 270 is not particularly limited, but is usually 32 gsm to 40 gsm, preferably 33 gsm to 39 gsm, and more preferably 34 gsm to 38 gsm. The air permeability of the tipping paper 270 is not particularly limited, but is usually 0 Coresta units to 30,000 Coresta units, and preferably more than 0 Coresta units to 10,000 Coresta units. The air permeability is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm ³ ) of gas passing through an area of 1 cm ² per minute when the differential pressure between both sides of the paper is 1 kPa. 1 Coresta unit (1 Coresta unit, 1 C.U.) is cm ³ /(min·cm ² ) under 1 kPa.

The chip paper 270 may contain a filler. Examples of fillers include metal carbonates such as calcium carbonate and magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide, and aluminum oxide, metal sulfates such as barium sulfate and calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth, and gypsum. It is particularly preferable that the chip paper 270 contains calcium carbonate from the viewpoints of improving whiteness and opacity and increasing the heating rate. Furthermore, these fillers may be used alone or in combination of two or more types.

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

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

A part of the outer surface of the tipping paper 270 may be covered with a lip release material. The lip release material means a material that helps the lips and the tipping paper 270 to easily separate without substantial adhesion when the user holds the mouthpiece of the flavor generating article 110 in the mouth. The lip release material may contain, for example, ethyl cellulose or methyl cellulose. For example, the outer surface of the tipping paper 270 may be coated with the lip release material by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the tipping paper 270. In this embodiment, the lip release material is provided at least in a predetermined mouthpiece area that comes into contact with the lips of the user when the user holds the mouthpiece in the mouth. More specifically, the lip release material may be provided on the outer surface of the tipping paper 270 between the mouthpiece end (the end of the filter plug 250) and the opening vf.

Next, the connection manner of each element constituting the flavor generating article 110 will be described. In FIG. 2, gaps are provided between the elements to make it easier to see how they are connected, but in the actual flavor generating article 110, as shown in FIG. 3, the elements are adjacent to each other without any gaps. In the flavor generating article 110 shown in FIG. 2, the five elements are connected using the outer plug wrap 280, the outer plug wrap 260, and the tipping paper 270. Specifically, as shown in FIG. 2, the outer plug wrap 280 connects the tip plug 112, the flavor generating section 220, and the hollow tube section 132. Here, the outer plug wrap 280 is wrapped around the tip plug 112 and the flavor generating section 220 in their entirety, and a part of the hollow tube section 132. This connected body is called the first connected body 285. In addition, the outer plug wrap 260 connects the hollow filter section 240 and the filter plug 250 by wrapping them in their entirety. This connecting body is called the second connecting body 265. Furthermore, the tipping paper 270 connects the first connecting body 285 and the second connecting body 265. Here, the tipping paper 270 covers the entire second connecting body 265 and a part of the first connecting body 285, and exposes the first connecting body 285 at the upstream end. In the example shown in FIG. 2, the outer plug wrap 280 does not cover the downstream end of the hollow tube portion 132, exposing the hollow tube portion 132 at the downstream end, but may cover the downstream end of the hollow tube portion 132. In this case, it is preferable that the outer plug wrap 280 has an opening immediately above the opening vf provided in the hollow tube portion 132. As a result, it is preferable that the opening vf is provided so as to penetrate the tipping paper 270, the outer plug wrap 280, and the hollow tube portion 132.

4 is an exploded perspective view of a flavor generating article 110 according to another embodiment. The flavor generating article 110 shown in FIG. 4 differs from the flavor generating article 110 shown in FIG. 2 and FIG. 3 only in the manner of connection. In the flavor generating article 110 shown in FIG. 4, the five components are connected using an outer plug wrap 280, an outer plug wrap 260, and tipping paper 270. Specifically, as shown in FIG. 4, the outer plug wrap 280 connects the tip plug 112 and the flavor generating section 220 by wrapping them so as to cover them entirely. This connection body is called a first connection body 285. In the example shown in FIG. 4, the outer plug wrap 260 connects the hollow filter section 240 and the filter plug 250 by wrapping them so as to cover them entirely. This connection body is called a second connection body 265. Furthermore, the tipping paper 270 connects the first connection body 285, the hollow tube section 132, and the second connection body 265. Here, the tipping paper 270 covers the entire hollow tube portion 132 and the second connecting body 265, and a part of the first connecting body 285, and exposes the first connecting body 285 at the upstream end. Five components may be connected in the form shown in FIG. 4. Note that in FIG. 4, the outer plug wrap 280 covers the flavor generating section 220 up to the downstream end, but the flavor generating section 220 may not be covered up to the downstream end of the flavor generating section 220 and may be exposed at the downstream end.

As shown in FIG. 1, when the flavor generating article 110 is properly inserted into the heating section 30 of the flavor inhaler 120, a part of the flavor generating article 110 may be exposed to the outside of the flavor inhaler 120. Specifically, in the state shown in FIG. 1, all or a part of the second connecting body 265 shown in FIG. 2 or FIG. 4 may be exposed to the outside of the flavor inhaler 120. Also, in the state shown in FIG. 1, a part of the hollow tube section 132 shown in FIG. 2 or FIG. 4 may be exposed to the outside of the flavor inhaler 120. In this case, the opening vf formed in the hollow tube section 132 may be exposed to the outside of the flavor inhaler 120, or may be located inside the flavor inhaler 120 (upstream of the opening through which the flavor generating article 110 is inserted). It is preferable that the opening vf formed in the hollow tube section 132 is located inside the flavor inhaler 120, since the opening vf is less likely to be blocked by the user.

The flavor generating section 220 may have a first portion that overlaps with the heating source 40 of the flavor inhaler 120 along the longitudinal direction of the flavor generating article 110 when the flavor generating article 110 is accommodated in a desired position in the flavor inhaler 120, and a second portion that does not overlap with the heating source 40. The longitudinal length of the first portion of the flavor generating section 220 is preferably 40% or more and 60% or less of the longitudinal length of the flavor generating section 220. In addition, the longitudinal length of the flavor generating section 220 is preferably 10 mm or less.

In this embodiment, the tip plug 112 has a new function not seen in the past. Specifically, as shown in Figures 3(a) and 3(b), the first filter material 211 of the tip plug 112 has a first portion 112a and a second portion 112b having a lower porosity than the first portion 112a. The first portion 112a and the second portion 112b are arranged adjacent to each other in a cross section perpendicular to the direction (longitudinal direction) in which the flavor source 221 and the tip plug 112 are adjacent. This makes it possible to form a portion through which air can easily pass (first portion 112a) and a portion through which air cannot easily pass (second portion 112b) in the above cross section of the tip plug 112. Therefore, by adjusting the positions of the first portion 112a and the second portion 112b, the tip plug 112 has a new function of allowing a large amount of air to pass to a desired position of the flavor source 221 located downstream of the tip plug 112, and as a result, the vapor or aerosol generated by the flavor source 221 can be delivered efficiently. In this specification, the "porosity" of the first portion 112a refers to the ratio of the entire cross-sectional area of the first portion 112a minus the cross-sectional area of the material constituting the first portion 112a (i.e., the void portion) to the entire cross-sectional area of the first portion 112a. Similarly, in this specification, the "porosity" of the second portion 112b refers to the ratio of the entire cross-sectional area of the second portion 112b minus the cross-sectional area of the material constituting the second portion 112b (i.e., the void portion) to the entire cross-sectional area of the second portion 112b.

In the example shown in FIG. 3, the first portion 112a is disposed around the second portion 112b in a cross section perpendicular to the direction in which the flavor source 221 and the tip plug 112 are adjacent. In this case, air tends to flow more toward the outside than toward the center of the tip plug 112, so that, for example, when the flavor generating article 110 is heated from the outer periphery, more air can be made to flow toward the area of the flavor source 221 where the temperature is high, and vapor or aerosol can be generated and delivered efficiently. Without being limited to this, the first portion 112a and the second portion 112b can be disposed at any position adjacent to each other in the cross section.

5 is a schematic cross-sectional view of a flavor generating article 110 according to another embodiment. Specifically, FIG. 5(a) is a schematic side cross-sectional view of a flavor generating article 110 according to another embodiment. FIG. 5(b) is a cross-sectional view taken along the arrows b-b in FIG. 5(a). In the example shown in FIG. 5, in a cross section perpendicular to the direction in which the flavor source 221 and the tip plug 112 are adjacent to each other, the second portion 112b is disposed around the first portion 112a. In this case, since air flows more easily through the center of the tip plug 112 than through the outside, for example, when the flavor generating article 110 is heated from the inside, more air can be caused to flow through the area of the flavor source 221 where the temperature is high, and the generation and delivery of steam or aerosol can be performed efficiently. In addition, the porosity of the outside of the tip plug 112 is lower than that of the center, making it difficult for air to flow to the outside, so that the tip plug 112 can be prevented from burning when a user accidentally tries to ignite the flavor generating article 110.

3 and 5, the first portion 112a extends over the entire length of the tip plug 112 in the longitudinal direction. The first portion 112a may extend over a portion of the longitudinal direction of the tip plug 112. Specifically, for example, the first portion 112a may extend from one end face of the tip plug 112 close to the flavor source 221 toward the other end face of the tip plug 112 to the middle of the tip plug 112. Also, for example, the first portion 112a may extend from the other end face (the tip of the flavor generating article 110) toward the one end face of the tip plug 112 close to the flavor source 221 to the middle of the tip plug 112. Alternatively, the first portion 112a may extend between the one end face of the tip plug 112 close to the flavor source 221 and the other end face (the tip of the flavor generating article 110) so as not to be exposed from both end faces. In these cases, the second portion 112b may be additionally disposed adjacent to the first portion 112a in the direction in which the flavor source 221 and the tip plug 112 are adjacent (longitudinal direction).

Similarly, in the example shown in Figures 3 and 5, the second portion 112b extends over the entire length of the tip plug 112 in the longitudinal direction. The second portion 112b may extend over a portion of the longitudinal direction of the tip plug 112. Specifically, for example, the second portion 112b may extend from one end face of the tip plug 112 close to the flavor source 221 toward the other end face of the tip plug 112 to the middle of the tip plug 112. Also, for example, the second portion 112b may extend from the other end face (the tip of the flavor generating article 110) toward the one end face of the tip plug 112 close to the flavor source 221 to the middle of the tip plug 112. Alternatively, the second portion 112b may extend between the one end face of the tip plug 112 close to the flavor source 221 and the other end face (the tip of the flavor generating article 110) so as not to be exposed from both end faces. In these cases, the first portion 112a may be additionally disposed adjacent to the second portion 112b in the direction in which the flavor source 221 and the tip plug 112 are adjacent (longitudinal direction).

As shown in FIG. 3, the first portion 112a may have multiple paths 112c along the longitudinal direction. In this case, air can pass through the first portion 112a more easily. In the example shown in FIG. 3, the multiple paths 112c extend over the entire longitudinal length of the first portion 112a. However, the multiple paths 112c may extend over a portion of the longitudinal direction of the first portion 112a. In the example shown in FIG. 5, the first portion 112a may also have multiple paths 112c along the longitudinal direction.

In the examples shown in Figures 3 and 5, it is preferable that the flavor source 221 includes an aerosol source. In this case, the amount of aerosol generated by the flavor source 221 can be increased. The aerosol source is preferably arranged so as to overlap with the first portion 112a when viewed from the direction in which the flavor source 221 and the tip plug 112 are adjacent (the longitudinal direction). In this case, it is possible to allow a large amount of air to flow through the area of the flavor source 221 where the aerosol source is arranged, and it is possible to efficiently generate and deliver vapor or aerosol.

In the example shown in Figures 3 and 5, it is preferable that the porosity of the first portion 112a is 70% or more and 90% or less, and the porosity of the second portion 112b is 20% or more and 70% or less. In this case, it is possible to create a sufficient difference in the amount of air flowing through the first portion 112a and the second portion 112b while allowing air to flow appropriately through the first portion 112a and the second portion 112b. If the porosity of the first portion 112a is more than 90%, there is a risk that too much air will flow through the first portion 112a. On the other hand, if the porosity of the second portion 112b is less than 20%, there is a risk that air will not substantially flow through the second portion 112b.

In the example shown in FIG. 3 and FIG. 5, the ratio of the porosity of the first portion 112a to the porosity of the second portion 112b is preferably 1.5 or more and 4.5 or less. In this case, it is possible to create a sufficient difference in the amount of air flowing between the first portion 112a and the second portion 112b while allowing air to flow appropriately between the first portion 112a and the second portion 112b. If the ratio is less than 1.5, there is a risk that a sufficient difference in the amount of air flowing between the first portion 112a and the second portion 112b cannot be created. If the ratio is more than 4.5, there is a risk that the difference in the amount of air flowing between the first portion 112a and the second portion 112b becomes too large, causing too much air to flow into the first portion 112a or substantially no air to flow into the second portion 112b.

3 and 5, the density of the material constituting the first portion 112a is preferably 0.8 g/cm ³ or more and 1.2 g/cm ³ or less. In this case, when the first portion 112a is filled into the wrapping paper (e.g., the first inner plug wrap 212) constituting the flavor-generating article 110, the first portion 112a can be formed with a desired porosity higher than that of the second portion 112b. If the density is less than 0.8 g/cm ³ , the porosity of the first portion 112a may be too low, and if the density is more than 1.2 g/ ^{cm 3} , the porosity of the first portion 112a may be too high.

The material constituting the first portion 112a is preferably a sheet material such as paper. The first portion 112a may not include tobacco materials such as tobacco shreds or sheet tobacco. The thickness of the sheet material is preferably 25 μm or more and 150 μm or less. The first portion 112a may be formed by folding a sheet material such as paper. For example, the first portion 112a may be formed of a sheet material that is shaped into a corrugated plate shape and folded in the direction of the waves. When such a corrugated sheet material is folded in the direction of the waves so as to form a cylindrical shape as a whole, the first portion 112a is formed. At this time, the first portion 112a may be formed with a plurality of paths 112c extending in the length direction of the first portion 112a across the upstream end and the downstream end. More specifically, the first portion 112a preferably includes crimped paper. In this case, the desired first portion 112a having a higher porosity than the second portion 112b can be formed with an inexpensive material. The sheet material of the first portion 112a is preferably, for example, glassine paper, and the thickness of the sheet material is preferably 25 μm or more and 50 μm or less. The form of the first portion 112a is not particularly limited to the above. For example, the first portion 112a may be formed by embossing a sheet material such as paper. The thickness of the sheet material of the first portion 112a is preferably 80 μm or more and 150 μm or less. Although the thickness and density of the paper used as the first portion 112a have been described, these values refer to the values of the paper before it is subjected to a shaping process (for example, a process of pleating, etc.).

3 and 5, the density of the material constituting the second portion 112b is preferably 0.3 g/cm ³ or more and 0.5 g/cm ³ or less. In this case, when the second portion 112b is filled into the wrapping paper (e.g., the first inner plug wrap 212) constituting the flavor-generating article 110, the second portion 112b can be formed with a desired porosity lower than that of the first portion 112a. If the density is less than 0.3 g/cm ³ , the porosity of the second portion 112b may be too low, and if the density is more than 0.5 g/cm ³ , the porosity of the second portion 112b may be too high.

The material constituting the second portion 112b is preferably, for example, a sheet material such as thread, nonwoven fabric, or paper. The second portion 112b does not need to include tobacco materials such as tobacco shreds or sheet tobacco. If the material constituting the second portion 112b is a sheet material such as paper, the thickness of the sheet material is preferably 50 μm or more and 90 μm or less. Such a second portion 112b may be formed by folding a sheet material such as paper. Also, if the material constituting the second portion 112b is a nonwoven fabric, the thickness of the nonwoven fabric is preferably 500 μm or more and 1300 μm or less. More specifically, the second portion 112b preferably includes thread, nonwoven fabric, or crimped paper. In this case, the desired second portion 112b having a lower porosity than the first portion 112a can be formed from an inexpensive material. Although the thickness and density of the paper used for the second portion 112b have been described, these values refer to the values for the paper before it is subjected to a shaping process (e.g., a pleating process, etc.).

Furthermore, in a cross section perpendicular to the direction in which the flavor source 221 and the tip plug 112 are adjacent (for example, the cross section shown in FIG. 3B), it is preferable that the proportion of the area occupied by the first portion 112a of the tip plug 112 is 45% or more and 95% or less. In this case, the area of the first portion 112a, which has a relatively high porosity in the tip plug 112, can be increased, so that a large amount of air can be supplied to a relatively large area of the flavor source 221. As a result, the aerosol source or nicotine or other components that are difficult to volatilize and may be contained in the flavor source 221 located corresponding to the first portion 112a can be efficiently delivered. On the other hand, in the flavor source 221 located corresponding to the second portion 112b, which has a relatively low porosity, the amount of easily volatilized components (for example, menthol) delivered can be suppressed, and the components can be provided to the user even in the latter half of the smoking session. The flavor source 221 located so as to correspond to the first portion 112a may be a portion of the flavor source 221 that overlaps with the first portion 112a when viewed from the longitudinal direction of the flavor generating article 110. The flavor source 221 located so as to correspond to the second portion 112b may be a portion of the flavor source 221 that overlaps with the second portion 112b when viewed from the longitudinal direction of the flavor generating article.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, and various modifications are possible within the scope of the claims and the technical ideas described in the specification and drawings. Furthermore, any shape or material not directly described in the specification and drawings is within the scope of the technical ideas of the present invention as long as it provides the functions and effects of the present invention.

Some aspects disclosed in the present specification are described below.
(1)
A flavor generating article, comprising:
A flavor source;
an upstream portion disposed upstream of the flavor source;
The upstream portion has a first portion and a second portion having a lower porosity than the first portion,
A flavor generating article, wherein the first portion and the second portion are disposed adjacent to each other in a cross section perpendicular to a direction in which the flavor source and the upstream portion are adjacent to each other.
(2)
In the flavor generating article according to (1),
A flavor generating article, wherein the first portion is disposed around the second portion in a cross section perpendicular to a direction in which the flavor source and the upstream portion are adjacent to each other.
(3)
In the flavor generating article according to (1),
A flavor generating article, wherein the second portion is disposed around the first portion in a cross section perpendicular to a direction in which the flavor source and the upstream portion are adjacent to each other.
(4)
In the flavor generating article according to any one of (1) to (3),
the flavor source comprises an aerosol source;
The aerosol source is positioned so as to overlap the first portion when viewed in a direction in which the flavor source and the upstream portion are adjacent to each other.
(5)
In the flavor generating article according to any one of (1) to (4),
A flavor generating article, wherein the first portion has a porosity of 70% or more and 90% or less, and the second portion has a porosity of 20% or more and 70% or less.
(6)
In the flavor generating article according to any one of (1) to (5),
A flavor generating article, wherein a ratio of the porosity of the first portion to the porosity of the second portion is 1.5 or greater and 4.5 or less.
(7)
In the flavor generating article according to any one of (1) to (6),
A flavor generating article, wherein the density of the material constituting the first portion is 0.8 g/cm3 or ^more and 1.2 g/cm3 or ^less .
(8)
In the flavor generating article according to any one of (1) to (7),
The flavor generating article, wherein the first portion comprises a crimped or embossed paper.
(9)
In the flavor generating article according to any one of (1) to (8),
The first portion has a plurality of longitudinal paths.
(10)
In the flavor generating article according to any one of (1) to (7),
A flavor generating article, wherein the density of the material constituting the second portion is 0.3 g/cm3 or ^more and 0.5 g/ ^cm3 or less.
(11)
In the flavor generating article according to any one of (1) to (10),
The flavor generating article, wherein the second portion comprises a thread, a nonwoven fabric, or a crimped paper.
(12)
In the flavor generating article according to any one of (1) to (11),
A flavor generating article, wherein in a cross section perpendicular to the direction in which the flavor source and the upstream portion are adjacent to each other, the proportion of an area of the upstream portion occupied by the first portion is 45% or more and 95% or less.

110: Flavor generating article 112: Tip plug 112a: First portion 112b: Second portion 112c: Path 212: Flavor source

Claims (12)

A flavor generating article, comprising:
A flavor source;
an upstream portion disposed upstream of the flavor source;
The upstream portion has a first portion and a second portion having a lower porosity than the first portion,
A flavor generating article, wherein the first portion and the second portion are disposed adjacent to each other in a cross section perpendicular to a direction in which the flavor source and the upstream portion are adjacent to each other. The flavor generating article according to claim 1,
A flavor generating article, wherein the first portion is disposed around the second portion in a cross section perpendicular to a direction in which the flavor source and the upstream portion are adjacent to each other. The flavor generating article according to claim 1,
A flavor generating article, wherein the second portion is disposed around the first portion in a cross section perpendicular to a direction in which the flavor source and the upstream portion are adjacent to each other. The flavor generating article according to any one of claims 1 to 3,
the flavor source comprises an aerosol source;
The aerosol source is positioned so as to overlap the first portion when viewed in a direction in which the flavor source and the upstream portion are adjacent to each other. The flavor generating article according to any one of claims 1 to 4,
A flavor generating article, wherein the first portion has a porosity of 70% or more and 90% or less, and the second portion has a porosity of 20% or more and 70% or less. The flavor generating article according to any one of claims 1 to 5,
A flavor generating article, wherein a ratio of the porosity of the first portion to the porosity of the second portion is 1.5 or greater and 4.5 or less. The flavor generating article according to any one of claims 1 to 6,
A flavor generating article, wherein the density of the material constituting the first portion is 0.8 g/cm3 or ^more and 1.2 g/cm3 or ^less . The flavor generating article according to any one of claims 1 to 7,
The flavor generating article, wherein the first portion comprises a crimped or embossed paper. The flavor generating article according to any one of claims 1 to 8,
The first portion has a plurality of longitudinal paths. The flavor generating article according to any one of claims 1 to 7,
A flavor generating article, wherein the density of the material constituting the second portion is 0.3 g/cm3 or ^more and 0.5 g/ ^cm3 or less. The flavor generating article according to any one of claims 1 to 10,
The flavor generating article, wherein the second portion comprises a thread, a nonwoven fabric, or a crimped paper. The flavor generating article according to any one of claims 1 to 11,
A flavor generating article, wherein in a cross section perpendicular to the direction in which the flavor source and the upstream portion are adjacent to each other, the proportion of an area of the upstream portion occupied by the first portion is 45% or more and 95% or less.