WO2024202062A1

WO2024202062A1 - Flavor inhalation article and electric heating-type flavor inhalation system

Info

Publication number: WO2024202062A1
Application number: PCT/JP2023/013703
Authority: WO
Inventors: 僚眞野; 祐輔永松; 慎吾宮本
Original assignee: 日本たばこ産業株式会社
Priority date: 2023-03-31
Filing date: 2023-03-31
Publication date: 2024-10-03

Abstract

The present invention addresses the problem of providing: a flavor inhalation article capable of providing a complex sensation when used, such sensation being different from the sensation obtained from conventional flavor inhalation articles; and an electric heating-type flavor inhalation system comprising the flavor inhalation article. The problem is solved by a flavor inhalation article having a flavor generation segment, a mouthpiece segment, and a lining sheet on which the flavor generation segment and the mouthpiece segment are wound. The lining sheet contains two or more types of sensation components. At least two of the two or more kinds of sensation components provide sensations different from each other, and the two or more kinds of sensation components are included in a region extending 15 mm from the end on the mouthpiece end side of the lining sheet.

Description

Flavor inhalation article and electrically heated flavor inhalation system

The present invention relates to a flavor inhalation article and an electrically heated flavor inhalation system.

Flavor inhalation articles, which are composed of components such as a flavor generating segment having a flavor-generating component, a mouthpiece segment, and a lining sheet around which these are wound, are used in cigarettes (paper cigarettes), which have been used for many years, and in non-combustion heating flavor inhalation articles for electrically heated flavor inhalation systems that utilize electrical heating without combustion.
Flavor inhalation articles are articles whose main purpose is to supply users with flavor components generated by burning or heating flavor generating segments. In recent years, however, technologies have been developed for imparting sensory components to various components of flavor inhalation articles in order to enhance the sensations such as taste imparted by the flavors, and to impart additional sensations to the user.
For example, Patent Document 1 discloses a technique in which a coolant inclusion complex that imparts a cool feeling is applied to the outer surface of tipping paper as a sensory component.

Special table 2015-516816 publication

As disclosed in Patent Document 1, a technology is known in which a sensory component that imparts coolness is added to a lining sheet such as tipping paper. However, conventional flavor inhalation articles can only provide a specific type of sensation to a user, and do not adequately meet the diversifying tastes of users.
Therefore, an object of the present invention is to provide a flavor inhalation article that can provide a complex sensation during use that differs from that of conventional flavor inhalation articles, and an electrically heated flavor inhalation system that is equipped with the flavor inhalation article.

After extensive research, the inventors discovered that the above problem could be solved by adding two or more types of sensory components to the lining sheet, with at least two of the two or more types of sensory components being components that provide different sensations, and thus arrived at the present invention.

That is, the gist of the present invention is as follows.
[1] A flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment,
the lining sheet comprises two or more sensory ingredients;
At least two of the two or more sensory components provide different sensory perceptions,
The two or more sensory components are contained in a region up to 15 mm from the end of the lining sheet on the mouth end side.
Flavor-inhaling articles.
[2] The flavor inhalation article according to [1], wherein the sensory components are two or more components selected from the group consisting of a cooling component, a sour component, a bitter component, a bitterness suppressing component, a sweet component, and a spicy component.
[3] The flavor inhalation article according to [1] or [2], wherein the two or more types of sensory components include a sour component and a sensory component other than the sour component.
[4] The flavor inhalation article according to any one of [1] to [3], wherein the lining sheet has a multilayer structure, and at least two of the two or more types of sensory components are contained in different layers of the multilayer structure.
[5] The flavor inhalation article according to [3], wherein the lining sheet has a multi-layer structure, and the layer containing the sour component is disposed on the outer surface side of the layer containing a sensory component other than the sour component.
[6] The flavor inhalation article according to any one of [1] to [5], wherein at least two of the two or more sensory components are contained in the same layer in the layers constituting the lining sheet.
[7] The flavor inhalation article according to any one of [1] to [6], wherein the lining sheet has a region A and a region B in the longitudinal direction from the end portion on the mouth end side, and the two or more types of sensory components are contained in different regions.
[8] The flavor inhalation article described in [3] or [5], wherein the lining sheet has a region A and a region B in the longitudinal direction from the end portion on the mouth end side, the sour component is contained in the region A, and a sensory component other than the sour component is contained in the region B.
[9] The flavor inhalation article according to any one of [1] to [8], wherein the flavor inhalation article is a non-combustion heating type flavor inhalation article.
[10] An electrically heated flavor inhalation system comprising the flavor inhalation article according to [9] and an electrically heated device for heating the flavor inhalation article.

The present invention provides a flavor inhalation article that can provide a complex sensation different from that of conventional flavor inhalation articles when in use, and an electrically heated flavor inhalation system that includes the flavor inhalation article.

1 is a schematic diagram of a flavor inhalation article according to an embodiment of the present invention. 1 is a schematic diagram of a flavor inhalation article according to an embodiment of the present invention. FIG. 2 is a diagram for explaining the arrangement of a first wrapper and a second wrapper. 1 is a schematic diagram of an electrically heated flavor inhalation system according to an embodiment of the present invention. FIG. 2 is a diagram for explaining the configuration around a heating region in an electrically heated device. FIG. 2 is a diagram for explaining a configuration of a control unit.

The following describes in detail the embodiments of the present invention, but these descriptions are merely examples (representative examples) of the embodiments of the present invention, and the present invention is not limited to these contents as long as they do not depart from the gist of the present invention.
In this specification, a numerical range expressed using "to" means a range including the numerical values before and after "to" as the lower and upper limits, and "A to B" means A or more and B or less.
In addition, in this specification, the expression "A or B" may be read as "at least one selected from the group consisting of A and B."
In addition, although a number of embodiments are described in this specification, various conditions in each embodiment may be applied to each other to the extent that they are applicable.
In addition, although the X-direction, Y-direction, and Z-direction are shown in each figure in the drawings, the left-right direction of the flavor inhalation article or the electrically heated device into which the flavor inhalation article is inserted is shown as the X-direction, the up-down direction is shown as the Y-direction, and the depth direction is shown as the Z-direction. These directions are merely examples for the convenience of explanation and do not limit each element in the drawings. For example, each element of the electrically heated flavor inhalation system is not limited to being arranged in the direction shown in the drawings.

<Flavor inhalation products>
A flavor inhalation article according to one embodiment of the present invention (also simply referred to as a "flavor inhalation article") is a flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment, wherein the lining sheet contains two or more types of sensory components, at least two of which provide different sensations, and the two or more types of sensory components are contained in a region extending up to 15 mm from the end of the lining sheet on the mouth end side.

Conventional flavor inhalation articles can only provide a user with one specific type of sensation, and cannot adequately meet the diversifying tastes of users.
On the other hand, in the case of the flavor inhalation article of this embodiment, two or more types of sensory components are applied to the lining sheet, and at least two of the two or more types of sensory components are components that provide different sensations, so that different sensations can be felt simultaneously in the mouth, providing a complex sensation different from that of conventional flavor inhalation articles.

The use mode of the flavor inhalation article according to the present embodiment is not particularly limited, and may be a non-combustion heating type flavor inhalation article or a cigarette (cigarette). An example of a non-combustion heating type flavor inhalation article is shown in FIG.
Hereinafter, the flavor inhalation article according to the present embodiment will be described with reference to FIG. 1, however, the present embodiment is not limited to this form.
In this specification, each embodiment and the like may be described using drawings, but the dimensions, materials, shapes, and relative positions of components described in the description of each embodiment and the drawings are merely examples. For example, in this embodiment, a flavor inhalation article containing a tobacco filler as a flavor source will be described as an example of a flavor inhalation article, but the flavor inhalation article may not contain a tobacco filler and may contain other flavor components.

The rod-shaped flavor inhalation article 100 shown in Fig. 1 is a flavor inhalation article having a mouthpiece segment 101, a flavor generating segment 102, and a lining sheet 103 around which the mouthpiece segment 101 and the flavor generating segment 102 are wound. The mouthpiece segment 101 includes a filter segment 104 consisting of a first filter segment 104A and a second filter segment 104B, and a cooling segment 105. The first filter segment 104A, the second filter segment 104B, the cooling segment 105, and the flavor generating segment 102 are provided coaxially adjacent to each other in this order in the axial direction (also referred to as the "long axis direction") of the flavor inhalation article 100, and an opening V is provided concentrically in the circumferential direction of the cooling segment 105. The opening V is usually a hole for promoting the inflow of air from the outside due to the inhalation of the user, and the temperature of the components and air flowing in from the flavor generating segment 102 can be lowered by the inflow of this air.
The first filter segment 104A and the second filter segment 104B each have a first wrapper 106 wound around the circumferential outer surface thereof. The first filter segment 104A further includes a second wrapper 107 wound on the inner side of the first wrapper 106, specifically, the second wrapper 107 disposed on the circumferential outer surface side of the first filter segment 104A, and a filter medium 108 disposed on the inner side of the second wrapper 107.

When the flavor inhalation article 100 according to this embodiment is used as a cigarette, it may have a cooling segment 105. However, since cigarettes generally do not have a cooling segment, it can be used without the cooling segment 105, with the flavor generating segment 102 extended to the area where the cooling segment 105 is present, and for example, the embodiment shown in FIG. 2 can be adopted. The rod-shaped flavor inhalation article 100 shown in FIG. 2 is a flavor inhalation article having a mouthpiece segment 101, a flavor generating segment 102, and a lining sheet 103 around which the mouthpiece segment 101 and the flavor generating segment 102 are wound. The mouthpiece segment 101 is a filter segment 104, and includes a filter medium 108 arranged inside the first wrapper 106.

In the flavor inhalation article 100, components generated by heating (including combustion) the flavor generating segment 102 and the like are carried into the user's mouth through the mouthpiece segment 101. Examples of components generated by heating include flavor components derived from flavorings, nicotine and tar derived from tobacco leaves, and aerosol components derived from aerosol base materials. In this specification, an aerosol base material is a base material for generating aerosols, and is not generally used in cigarettes. In the case of cigarettes, flavor components generated by burning the flavorings and tobacco leaves contained in the flavor generating segment 102 are usually carried into the user's mouth.

In FIG. 1, reference numeral 151 denotes the mouth end of the flavor inhalation article 100 (mouthpiece segment 101). Reference numeral 152 denotes the tip of the flavor inhalation article 100 opposite the mouth end 151. The flavor generating segment 102 is disposed on the tip 152 side of the flavor inhalation article 100.

As described above, the arrangement of each segment of the flavor inhalation article 100 is not limited to the embodiment shown in FIG. 1, but may be any general embodiment. For example, in the embodiment shown in FIG. 1, the filter segment 104 includes two filter segments, a first filter segment 104A and a second filter segment 104B, but the embodiment may include only a single filter segment.

The flavor inhalation article 100 preferably has a columnar shape that satisfies the aspect ratio defined as follows, which is 1 or more.
Aspect ratio = h/w
w is the width of the base of the cylinder (in this specification, this is defined as the width of the base at the end (reference numeral 152) on the flavor generating segment 102 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 base is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, etc., and the width w is the diameter if the base is a circle, the major axis if the base is an ellipse, or the diameter of the circumscribing circle or the major axis of the circumscribing ellipse if the base is a polygon or a rounded polygon.

The length h of the flavor inhalation article 100 in the longitudinal direction is not particularly limited, and is, for example, typically 40 mm or more, preferably 45 mm or more, and more preferably 50 mm or more, and is typically 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 flavor inhalation article 100 is not particularly limited, and is, for example, usually 5 mm or more, preferably 5.5 mm or more, and usually 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less.
The length ratio of the cooling segment 105 to the filter segment 104 in the longitudinal direction of the flavor inhalation article 100 (cooling segment 105:filter segment 104) is not particularly limited, but from the viewpoint of the delivery amount of the flavor component, it is usually 0.60 to 1.40:0.60 to 1.40, 0.80 to 1.20:0.80 to 1.20, preferably 0.85 to 1.15:0.85 to 1.15, more preferably 0.90 to 1.10:0.90 to 1.10, and even more preferably 0.95 to 1.05:0.95 to 1.05.
By setting the ratio of the lengths of the cooling segment 105 and the filter segment 104 within the above range, it is possible to achieve a balance between the cooling effect, the effect of suppressing losses due to adhesion of the generated steam and aerosol to the inner wall of the cooling segment, and the function of adjusting the air volume and flavor of the filter, thereby achieving an effect of presenting a good flavor. In particular, if the cooling segment is made longer, the particulation of aerosols and the like is promoted, resulting in a good flavor, but if the cooling segment is too long, the passing substances will adhere to the inner wall.

The airflow resistance in the longitudinal direction of each flavor inhalation article 100 is not particularly limited, but from the viewpoint of ease of inhalation, it is usually 10 mmH2O _or more, preferably ₂₀ mmH2O or more, and more preferably 30 _mmH2O or more, and is usually 100 mmH2O _or less, preferably 80 _mmH2O or less, and more preferably 60 _mmH2O or less.
The airflow resistance is measured according to the ISO standard method (ISO6565:2015) using, for example, a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd. The airflow resistance refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc/min) from one end face (first end face) to the other end face (second end face) in a state where air does not pass through the side face of the flavor inhalation article 100. The unit is generally expressed in mmH ₂ O. It is known that the relationship between the airflow resistance and the length of the flavor inhalation article 100 is proportional in the length range usually used (length 5 to 200 mm), and if the length is doubled, the airflow resistance of the flavor inhalation article 100 also doubles.

[Lining sheet]
The flavor inhalation article 100 has a lining sheet 103 around which a flavor generating segment 102 and a mouthpiece segment 101 are wrapped.
The lining sheet 103 is not particularly limited as long as it contains two or more types of sensory components, and may contain three or more types of sensory components, or may contain components other than sensory components.

The basis weight of the lining sheet 103 is not particularly limited, but is usually 10 gsm or more and 120 gsm or less, preferably 25 gsm or more and 80 gsm or less, and more preferably 30 gsm or more and 60 gsm or less. If the basis weight is equal to or more than the lower limit of the above range, each segment can be firmly bonded. If the basis weight is equal to or less than the upper limit of the above range, high-speed winding is possible. Here, the basis weight of the lining sheet 103 is calculated based on the weight of the base material and sensory components of the lining sheet described below, and if present, is calculated based on the weight of the base material and sensory components of the lining sheet added to the weight of any layers that are optionally provided, such as an anchor layer, a color layer, a cover layer, and a lip release layer.

The thickness of the lining sheet 103 is not particularly limited, but is usually 10 μm or more and 120 μm or less, preferably 20 μm or more and 80 μm or less, and more preferably 35 μm or more and 55 μm or less.

The air permeability of the lining sheet 103 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. When openings are provided on the lining sheet 103, it is preferably 0 Coresta units or more and 15 Coresta units or less, and more preferably 0 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.

There are no particular limitations on the material of the lining sheet as long as it contains a sensory component, and materials used as lining sheets in known cigarettes or non-combustion heating flavor inhalation products can be used. For example, the base material of the lining sheet can be paper made from general plant fibers (pulp), a sheet made from polymer-based chemical fibers (polypropylene, polyethylene, nylon, etc.), a polymer-based sheet, metal foil, etc., or a composite material combining these. A composite material in which a polymer-based sheet is bonded to a paper base material may also be used. Below, an example in which paper is used as the base material of the lining sheet is described, but the invention can also be applied to cases in which a base material other than paper is used within the scope of applicability.

The paper may be, for example, one containing pulp as a main component. The pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by mixing non-wood pulp, such as flax pulp, hemp pulp, sisal pulp, or esparto, which is generally used for wrapping paper for flavor inhalation products. These pulps may be used alone or in combination of multiple types in any ratio.
The paper may consist of one sheet, but may also consist of multiple sheets or more.
As the form of pulp, chemical pulp produced by a kraft cooking method, an acidic/neutral/alkaline sulfite cooking method, a soda salt cooking method, or the like, ground pulp, chemi-ground pulp, thermomechanical pulp, or the like can be used.

In addition to the above pulp, the paper may contain fillers, such as metal carbonates such as calcium carbonate or magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide or aluminum oxide, metal sulfates such as barium sulfate or calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth or gypsum, and it is particularly preferable for the paper to contain 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.

In addition to the pulp and fillers, various auxiliary agents may be added to the paper. For example, the paper may contain a water resistance improver to improve water resistance. Examples of water resistance improvers include wet strength agents (WS agents) and sizing agents. Examples of wet strength agents include urea formaldehyde resin, melamine formaldehyde resin, and polyamide epichlorohydrin (PAE). Examples of sizing agents include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or more.

The basis weight of the substrate of the lining sheet is not particularly limited, but is usually 10 gsm or more and 100 gsm or less, preferably 20 gsm or more and 70 gsm or less, and more preferably 30 gsm or more and 50 gsm or less.
The air permeability of the substrate of the lining sheet 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 of the substrate of the lining sheet 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 shape of the substrate of the lining sheet is not particularly limited and can be, for example, square or rectangular.
The lining sheet may have a single layer structure or a multilayer structure. When the lining sheet has a multilayer structure, the base material of the lining sheet may have a multilayer structure having a multilayer laminate structure, or the adjacent layers may have a multilayer structure consisting of different components. When the adjacent layers have a multilayer structure consisting of different components, when applying at least two types of sensory components out of two or more types of sensory components to the lining sheet, the sensory components may be coated in order to provide multiple layers having different sensory components for each layer, or layers such as an anchor layer, a coloring layer, a cover layer, and a lip release layer may be provided as desired. The number of layers is not particularly limited, but may be, for example, two layers.

The substrate of the lining sheet may be produced by a known method or a combination of known methods, or a commercially available product may be used.
For example, in the case of an embodiment in which pulp is the main component, a method can be mentioned in which the texture is adjusted and made uniform during the papermaking process using pulp on a Fourdrinier paper machine, a cylinder paper machine, or a combined cylinder and short-distance paper machine.

(Sensory components)
The two or more sensory components contained in the lining sheet are not particularly limited as long as at least two of the two or more sensory components provide different sensory sensations. That is, at least two of the sensory components are component A providing sensory sensation A and component B providing sensory sensation B different from sensory sensation A.
The two or more sensory components may include at least two components that provide the same sensory perception, i.e., the sensory components may include components A-1 and A-2 that provide sensory perception A, and component B that provides sensory perception B that is different from sensory perception A.
In this specification, the type of sensation is not particularly limited as long as it is a sensation that the user can feel on the lips, tongue, or in the mouth, and examples include skin sensations such as coldness and spiciness, and tastes such as sourness, bitterness, or sweetness.

The sensory components are not particularly limited in type as long as they affect perception, and examples thereof include two or more components selected from the group consisting of cooling components, sour components, bitter components, bitterness suppressing components, sweet components, and spicy components. Specific components include, for example, the components listed below, but any components commonly used as sensory components can be used. There may be two or more sensory components, and at least two of them may provide different perceptions, and three or more may be used in combination.
Examples of cooling ingredients include 3-l-menthoxypropane-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-1,2-diol, menthol, menthone, camphor, pulegol, isopulegol, cineole, peppermint oil, peppermint oil, spearmint oil, eucalyptus oil, p-menthane-3,8-diol, 2-l-menthoxyethan-1-ol, 3-l-menthoxypropan-1-ol, and the like. Menthyl 3-hydroxybutanoate, menthyl lactate, menthone glycerin ketal, 2-(2-1-menthyloxyethyl)ethanol, menthyl glyoxylate, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, N-methyl-2,2-isopropyl, methyl-3-methylbutanamide, menthyl 2-pyrrolidone-5-carboxylate, or N-(ethoxycarbonylmethyl)-3-p-menthanecarboxamide.
Examples of sour components include citric acid, tartaric acid, malic acid, ascorbic acid, adipic acid, sodium citrate, glucono delta lactone, gluconic acid, succinic acid, monosodium succinate (crystal), anhydrous sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid.
Examples of bitter components that can be used include caffeine, coffee extract, green tea extract, black tea extract, quinine, quinine hydrochloride, denatonium benzoate, theobromine, cacao extract, limonin, naringin, hesperidin, glycosyltransferase vitamin P, tannin, tryptophan, phenylalanine, tyrosine, arginine, valine, leucine, isoleucine, proline, isoflavone, rutin, wormwood extract, Swertia japonica extract, hop extract, humulone, isohumulone, or a mixture thereof. Preferred are caffeine, coffee extract, green tea extract, black tea extract, etc.
Examples of bitterness suppressing components include sodium chloride, sodium gluconate, sodium acetate, erythritol, sugar-added vitamin P, thaumatin, sodium succinate, sodium tartrate, sodium citrate, sodium malate, sodium glutamate, sodium phosphate, and phospholipids.
Examples of sweetening components include glucose, fructose, maltose, sucrose, oligosaccharides, trehalose, maltose, isomaltulose, xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, licorice, saccharin, and stevia.
Examples of pungent components include extracts of chili pepper, ginger, mustard, Japanese pepper, pepper, or garlic, capsaicin, zingerone, shogaol allyl isothiocyanate, oxybenzyl isothiocyanate, sanshool, piperine, chavicine, and allyl sulfide.

The combination of two or more sensory ingredients is not particularly limited, but may include, but is not limited to,
The two or more sensory components preferably include a sour component and a sensory component other than the sour component. By including at least a sour component and a sensory component other than the sour component, the sensation provided by the sensory component other than the sour component is more enhanced and provided to the user than in the case where the sensory components include only sensory components other than the sour component.
When the sour component is delivered to the mouth of a user, saliva is secreted, and the inventors speculate that the saliva secreted by the sour component makes the user more susceptible to sensations provided by sensory components other than the sour component.

The sensory components other than the sour component are not particularly limited, but are preferably cooling components or sweet components. If the sensory components other than the sour component are the above components, a suitable sensation can be imparted to the user. The sensory components other than the sour component may be one or more sensory components that provide one sensation, or may be two or more sensory components that provide two or more different sensations.

When the lining sheet has a multi-layer structure, at least two of the two or more sensory components may be included in different layers of the multi-layer structure, and at least two of the two or more sensory components that provide different sensations may be included in different layers of the multi-layer structure.
When at least two ingredients providing different sensations are contained in different layers of a multi-layer structure, the different sensations are delivered to the user's mouth at different times, allowing the user to enjoy the change in sensation.
For example, when the sensory components include components A-1 and A-2 that provide sensory sensation A, and component B that provides sensory sensation B different from sensory sensation A, components A-1, A-2, and B may each be contained in a different layer, or components A-1 and A-2 may be contained in the same layer and component B may be contained in a layer different from said layer. As a method for providing at least two of the two or more sensory components to different layers of the multi-layer structure, when the at least two sensory components are provided to the lining sheet, each sensory component may be coated in turn to provide a plurality of layers having a different sensory component for each layer.

When the lining sheet has a multi-layer structure, it is preferred that the layer containing the sour component is disposed on the outer surface side of the layer containing the sensory component other than the sour component.
By arranging the sour component on the outer surface side of the sensory components other than the sour component, the sour component is delivered into the user's mouth first, and then the sensory components other than the sour component are delivered into the user's mouth. The sour component is delivered into the user's mouth first, causing sufficient saliva secretion, and then the sensory components other than the sour component are delivered into the user's mouth, so that the sensation provided by the sensory components other than the sour component is provided to the user in an enhanced manner.

In the layers constituting the lining sheet, at least two of the two or more sensory components may be contained in the same layer, and at least two of the two or more sensory components that provide different sensations may be contained in the same layer.
When at least two kinds of components providing different sensations are contained in the same layer, the different sensations are simultaneously delivered to the mouth of the user, and the user can feel a complex sensation. As a method for providing at least two kinds of sensory components among the two or more sensory components in the layers constituting the lining sheet to the same layer, when the at least two kinds of sensory components are provided to the lining sheet, the sensory components may be coated in a mixed state to provide one layer having different sensory components.

When the lining sheet has regions A and B in the longitudinal direction in that order from the end on the suction end side, two or more types of sensory components may be contained in different regions. In this case, as long as the lining sheet has regions A and B that satisfy this requirement, the manner in which the sensory components are contained in regions other than regions A and B is not limited, and for example, the lining sheet may include a region between regions A and B that contains two or more different types of sensory components. Furthermore, of the two or more types of sensory components, at least two types of sensory components that provide different sensations may be contained in different regions.
By containing at least two types of ingredients that provide different sensations in different regions, the different sensations are delivered to the user's mouth at different times, allowing the user to enjoy the change in sensation.
For example, if the sensory composition includes components A-1 and A-2 that provide a sensation A, and component B that provides a sensation B that is different from sensation A, components A-1 and A-2 may be included in the same region and component B may be included in a different region.

When the lining sheet has regions A and B in the longitudinal direction from the end portion on the mouth end side, it is preferable that the sour components are contained in region A and the sensory components other than the sour components are contained in region B.
By arranging the sour component closer to the mouth end than the other sensory components, the sour component is delivered to the user's mouth first, followed by the other sensory components. The sour component is delivered to the user's mouth first, causing sufficient saliva secretion, and then the other sensory components are delivered to the user's mouth, so that the sensation provided by the sensory components other than the sour component is enhanced and provided to the user.

The content of each of the two or more types of sensory components in the lining sheet is not particularly limited, but is usually 0.1 gsm or more, preferably 0.3 gsm or more, more preferably 0.5 gsm or more, even more preferably 0.7 gsm or more, and usually 1.7 gsm or less, preferably 1.3 gsm or less, more preferably 1.0 gsm or less, even more preferably 0.8 gsm or less. If the content is equal to or greater than the lower limit of the above range, sufficient sensory components can be provided to the user. Also, if the content is equal to or less than the upper limit of the above range, the effect on the proper winding during winding can be suppressed.

There is no particular limitation on the method of imparting two or more types of sensory ingredients to the lining sheet 103. For example, there may be mentioned a method of mixing two or more types of sensory ingredients and applying the mixture obtained to the lining sheet 103, a method of forming the mixture into a film and adhering it to the lining sheet 103, a method of applying two or more types of sensory ingredients to the lining sheet 103 in order, a method of forming the lining sheet 103 by laminating layers each containing two or more types of sensory ingredients, a method of forming two or more types of sensory ingredients into a film and adhering it to the lining sheet 103, and the like.
When the mixture is used, a solvent may be used. In this case, after the coating or film formation, the mixture is naturally dried or heated to remove the solvent.

In the lining sheet 103, when viewed in the thickness direction, the area containing two or more types of sensory components is not particularly limited, and may be the entire area of the lining sheet 103 or a partial area.
The two or more types of sensory components are included in a region up to 15 mm from the end of the suction end side of the lining sheet, and the length from the end is preferably up to 12 mm, and more preferably up to 10 mm. The two or more types of sensory components only need to be included in at least a portion of the region from the end to the above, and may be included over the entire area of the region or only in a portion of the region. With this configuration, when a user holds the flavor inhalation article 100 in his/her mouth, the user's lips and the sensory components are more likely to come into contact, making it easier to ensure that the sensory components are provided to the user in sufficient amounts.

On the other hand, the area near the mouth end of the flavor inhalation article 100 is usually an area that is unlikely to come into contact with the user's lips. Therefore, it is preferable that the lining sheet 103 is configured so that no sensory components are included in the area up to 1 mm from the end on the mouth end side. By configuring it in this way, it becomes easier to provide the user with sufficient sensory components while suppressing raw material costs.

(Anchor layer)
The lining sheet 103 may further have an anchor layer disposed between the substrate and the sensory component, from the viewpoint of more easily suppressing the migration of the sensory component into the inside of the mouthpiece segment wrapped around the lining sheet, and from the viewpoint of improving the fixation of the ink when ink is used. The anchor layer is not particularly limited in the type of component contained therein as long as it can suppress the peeling of the sensory component from the lining sheet 103, and may include, for example, at least one component selected from the group consisting of hydrophobic lacquer, nitrocellulose, ethyl cellulose, etc. These components may be used alone or in combination of two or more types. The anchor layer may also contain these components in part, or may consist of only these components.

The amount of the anchor layer is not particularly limited, and is, for example, usually 0.1 gsm or more, preferably 0.2 gsm or more, more preferably 0.3 gsm or more, and usually 1.0 gsm or less, preferably 0.8 gsm or less, and even more preferably 0.6 gsm or less. If the amount of the anchor layer is equal to or greater than the lower limit of the above range, peeling of the sensory components can be suppressed. Also, if the amount of the anchor layer is equal to or less than the upper limit of the above range, the effect on the proper winding during winding can be suppressed.

There are no particular limitations on the method for providing an anchor layer as part of the lining sheet 103, and examples thereof include a coating method or a method of adhering after film formation, similar to the method for imparting the sensory components described above.
Further, in the lining sheet 103, when viewed in the thickness direction, the region where the anchor layer is provided is not particularly limited, and may be the entire region of the lining sheet 103 or a part of the region. Preferably, the anchor layer is provided only in the region downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. More preferably, the anchor layer is provided only in the region 10 mm or more downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. By arranging in this manner, it is possible to prevent the anchor layer from being heated when the flavor product is heated by the electric heating device described later.

(Colored Layer)
The lining sheet 103 may further have a colored layer in order to achieve the desired appearance, and in particular, when the above-mentioned anchor layer is applied, it is preferable to have a colored layer disposed between the sensory component and the anchor layer.
The type of components contained in the colored layer is not particularly limited as long as it can be colored, and coloring components such as dyes and pigments of various colors can be used. The colored layer may further contain hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. In this case, the colored layer may have the colored components dispersed over the entire surface of the colored layer, or may be partially dispersed. In addition, the colored layer may have the colored components disposed on the inner surface of the colored layer.

There are no particular limitations on the method for providing a colored layer as part of the lining sheet 103, and examples include a coating method or a method of adhering after film formation, similar to the method for imparting the sensory components described above.

(Cover Layer)
The lining sheet 103 may further have a cover layer placed on the outer surface of the sensory component, in order to suppress physical friction during manufacturing and the volatilization of the components contained in the inner layer during storage.
The type of material for the cover layer is not particularly limited as long as it can suppress deterioration due to influences from the surroundings, and examples thereof include at least one material selected from the group consisting of wax, resin, paper, film, hydrophobic polymer, hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. These materials may be used alone or in combination of two or more.

There are no particular limitations on the method for providing a cover layer as part of the lining sheet 103, and examples thereof include coating methods and methods of forming a film and then adhering, similar to the methods for imparting the sensory components described above.
In addition, when viewed from the thickness direction of the lining sheet 103, the region where the cover layer is provided is not particularly limited, and may be the entire region of the lining sheet 103 or a part of the region. Preferably, the cover layer is provided only in the region downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. More preferably, the cover layer is provided only in the region 10 mm or more downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. Even more preferably, the cover layer is provided so as to cover the entire sensory component-containing layer. Furthermore, the cover layer is provided so as not to exceed the region where the anchor layer is located.

The lining sheet 103 may be textured in at least a portion of the area where the sensory components are present when viewed through its thickness, from the viewpoint of reducing the area of physical contact with external substances and thereby suppressing the loss of sensory components, etc., and from the viewpoint of achieving a desired appearance and feel.
The method for texture processing is not particularly limited, and examples thereof include embossing and coating various layers partially to a large thickness.

When viewed in the thickness direction of the lining sheet 103, the ratio of the textured area to the area of the lining sheet 103 is not particularly limited. The texture may be applied to the entire surface of the lining sheet 103, or may be applied partially. By applying texture to the lining sheet, the area of contact between the lining sheet 103 of one flavor inhalation article 100 and the lining sheet of another flavor inhalation article 100 when the flavor inhalation article 100 is packaged in a small box can be reduced. The texture may also be applied to an area up to 15 mm from the end of the lining sheet 103 on the mouth end side. When a user holds the flavor inhalation article 100 in his/her mouth, the texture comes into contact with the user's lips, providing a new skin sensation.

(Lip release layer)
The lining sheet 103 may further have a lip release layer disposed on the outer surface side of the sensory component in order to prevent the user's lips from sticking to the flavor inhalation article 100. The lip release layer may be treated as a type of the above-mentioned cover layer.
The lip release layer includes or is made of a lip release material. The lip release material refers to a material configured to assist in the easy separation of the contact between the lips and the lining sheet 103 without substantial adhesion when the user holds the flavor inhalation article 100 in the mouth. The lip release material may include, for example, nitrocellulose, ethyl cellulose, or methyl cellulose. For example, the outer surface of the lining sheet 103 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 lining sheet 103.

The lip release material is usually placed at least in a predetermined mouth area that comes into contact with the lips of a user when the user holds the flavor inhalation article 100 in the mouth. Specifically, the lip release material placement area R1 of the outer surface of the lining sheet 103 that is covered with the lip release material can be defined as the area located between the mouth end 151 of the filter segment 104 and the aperture V.

[Mouthpiece segment]
The flavor inhalation article 100 has a mouthpiece segment 101. The configuration of the mouthpiece segment 101 is not particularly limited.
Mouthpiece constituent segments that may be included in the mouthpiece segment 101 may be segments that are generally included in the mouthpieces of non-combustion heating type flavor inhalation articles or cigarettes, and examples thereof include a filter segment 104 or a cooling segment 105.
The filter segment 104 and the cooling segment 105 will be described in detail below.

At least one of the mouthpiece constituent segments preferably includes a filler (mouthpiece constituent segment filler).
The form of the mouthpiece component segment containing the above-mentioned filling is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example of filter segment 104, or a center hole segment, and examples include forms in which materials such as cellulose acetate fiber, natural pulp fiber, or paper are used as the material for the filter medium or the material constituting the center hole segment.

If at least one of the mouthpiece constituent segments contains a filler, the filler does not need to contain cellulose acetate fibers, as this makes it easier to prevent the sensory components contained in the lining sheet 103 from migrating to the filler.

In addition, when at least one of the mouthpiece constituent segments contains a filler, the filler may contain natural pulp fibers, from the viewpoint of easily preventing the sensory components contained in the above-mentioned lining sheet 103 from migrating to the filler.
The form of the mouthpiece constituent segment containing the above-mentioned filling is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example of filter segment 104, or a center hole segment, and examples include a form in which a material containing natural pulp fibers, particularly paper, is used as the material for the filter medium or the material constituting the center hole segment.

The mouthpiece segment 101 may also have a mouthpiece component segment that does not contain a filler, from the viewpoint of easily preventing the sensory components in the sensory component-containing layer of the lining sheet 103 from migrating to the filler. There are no particular limitations on the form of the mouthpiece segment that does not contain a filler, and an example of the mouthpiece segment that does not contain a filler is a paper tube, which will be described later as an example of the cooling segment 105.

(Filter Segment)
The filter segment 104 is not particularly limited in its form as long as it has a function as a general filter, and may be composed of a single segment or two or more segments. When the filter segment 104 includes two or more segments, it may be configured to include a first filter segment 104A and a second filter segment 104B, as shown in FIG. 1. Examples of general functions of a filter include adjusting the amount of air mixed when inhaling an aerosol, reducing flavor, and reducing nicotine and tar, but it is not necessary 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 than cigarette products, one of the important functions is to suppress the filtration function while preventing the tobacco filler from falling and to suppress the scattering of aggregated droplets into the oral cavity.

The filter segment 104 may be, for example, a tow made of synthetic fibers (also simply referred to as "tow"), or a material such as paper processed into a cylindrical shape.
The shape of the filter segment 104 is not particularly limited, and any known shape can be adopted. For example, as shown in the first filter segment 104A in FIG. 1, the filter segment 104 can be cylindrical.
In addition, the filter segment 104 may have a section such as a cavity (such as a center hole) or a recess whose circumferential cross section is hollow (hollow), as shown in the second filter segment 104B in Fig. 1. The center hole segment having a center hole is usually arranged upstream of a segment having a filter medium (such as an acetate filter segment), and is preferably arranged adjacent to the upstream cooling segment. According to such an embodiment, unnecessary loss of the generated aerosol can be prevented, and the appearance of the flavor inhalation article 100 can be improved.

The cross-sectional shape of the filter segment 104 in the circumferential direction is substantially circular, and the diameter of the circle can be appropriately changed according to the size of the product, but is usually 4.0 mm or more and 9.0 mm or less, preferably 4.5 mm or more and 8.5 mm or less, and more preferably 5.0 mm or more and 8.0 mm or less. When the cross section is not circular, the above diameter is applied to a circle having the same area as the cross section.
The circumferential length of the circumferential cross-sectional shape of the filter segment 104 can be appropriately changed according to the size of the product, but is typically 14.0 mm or more and 27.0 mm or less, preferably 15.0 mm or more and 26.0 mm or less, and more preferably 16.0 mm or more and 25.0 mm or less.
The overall axial length of the filter segment 104 can be appropriately changed according to the size of the product, but is usually 5 mm or more and 35 mm or less, and preferably 10.0 mm or more and 30.0 mm or less.

The shape and dimensions of the filter material can be adjusted as appropriate so that the shape and dimensions of the filter segment 104 are within the above ranges.

The airflow resistance per 120 mm of axial length of the filter segment 104 is not particularly limited, but is usually 40 _mmH2O or more and ₃₀₀ mmH2O or less, preferably 70 _mmH2O or more and 280 mmH2O _or less, and more preferably 90 _mmH2O or more and ₂₆₀ mmH2O or less.
The airflow resistance of the filter segment 104 can be measured by a method similar to the method for measuring the airflow resistance of the flavor inhalation article 100 described above.

The filter segment 104 may be a segment including a filter medium 108, as shown in the first filter segment 104A in FIG. 1.

The density of the filter medium 108 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. When the filter medium 108 contains an additive release container described below, this density does not include the additive release container.

The form of the filter medium 108 is not particularly limited, and known forms may be adopted, for example, cellulose acetate tow processed into a cylindrical shape. The single thread fineness and total fineness of the cellulose acetate tow are not particularly limited, but in the case of a mouthpiece member with a circumference of 22 mm, the single thread fineness is preferably 5 to 20 g/9000 m and the total fineness is preferably 12000 to 30000 g/9000 m. The cross-sectional shape of the fibers of the cellulose acetate tow may be circular, elliptical, Y-shaped, I-shaped, or R-shaped. In the case of a filter filled with cellulose acetate tow, the cellulose acetate long fibers may be solidified with a plasticizer (triacetin). Specifically, in order to improve the filter hardness, triacetin may be added in an amount of 5% by weight or more and 10% by weight or less relative to the weight of the cellulose acetate tow. In addition, instead of the acetate filter, other alternative filters such as a paper filter filled with sheet-like pulp paper as a filter medium can be used.

The filter segment 104 can be manufactured by a known method. For example, as shown in the first filter segment 104A in FIG. 1, when synthetic fibers such as cellulose acetate tow are used as the material for the filter medium 108, the filter segment 104 can be manufactured by spinning a polymer solution containing a polymer and a solvent and then shrinking the spinned polymer solution. For example, the method described in WO 2013/067511 can be used as the method.

The filter medium 108 may also contain ingredients such as flavorings in addition to the additive release container described later, and examples of the flavorings include menthol, spearmint, peppermint, fenugreek, clove, and medium-chain triglycerides (MCTs).Flavors similar to those contained in the flavor generating segment 102 described later may also be used, with menthol being preferred.One of these ingredients may be used alone, or two or more of them may be used in any type and ratio.
By adding the flavoring to the filter medium 108, the amount of flavoring delivered during use is increased compared to the conventional technology in which the flavoring is added only to the tobacco filling in the flavor generating segment 102. The degree of increase in the amount of flavoring delivered is further increased depending on the position of the opening V provided in the cooling segment 105. There is no particular limitation on the method of adding the flavoring to the filter medium 108, and it is sufficient to add the flavoring so that it is dispersed approximately uniformly in the filter medium to which the flavoring is to be added. The amount of flavoring added can be 10 to 100 volume % of the filter medium 108. As a method of addition, the flavoring may be added to the filter medium 108 in advance before the filter segment 104 is constructed, or it may be added after the filter segment 104 is constructed.

Activated carbon may be added to the filter medium 108. The amount of activated carbon added to the filter medium 108 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 of the filter medium perpendicular to the airflow direction in one flavor inhalation article 100. The above-mentioned "specific surface area of activated carbon × the weight of activated carbon / the cross-sectional area of the filter medium perpendicular to the airflow direction" may be expressed as "the surface area of activated carbon per unit cross-sectional area" for convenience. 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 filter medium of one flavor inhalation article 100, the weight of the added activated carbon, and the cross-sectional area of the filter medium. Note that 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 is satisfied in all cross-sections of the filter medium (cross-sections perpendicular to the airflow direction).

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 the activated carbon per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of the activated carbon and its added amount, and the cross-sectional area of the filter medium in the direction perpendicular to the aeration direction. The calculation of the surface area of the activated carbon per unit cross-sectional area is calculated based on the filter medium to which the activated carbon is added. When the filter segment 104 is composed of a plurality of filter mediums, the cross-sectional area and length of only the filter medium to which the activated carbon is added are used as the basis.

Examples of activated carbon include those made from wood, bamboo, coconut shells, walnut shells, or coal. Activated carbon may have 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). Activated carbon may have a pore volume of 400 μL/g or more and 800 μL/g or less, more preferably 500 μL/g or more and 750 μL/g or less, and more preferably 600 μL/g or more and 700 μL/g or less. Pore volume can be calculated from the maximum adsorption amount obtained by using nitrogen gas adsorption method.The amount of activated carbon added per unit length of the filter material in the direction of airflow is preferably 5mg/cm or more and 50mg/cm or less, more preferably 8mg/cm or more and 40mg/cm or less, and even more preferably 10mg/cm or more and 35mg/cm or less.By making the specific surface area of activated carbon and the amount of activated carbon added within the above range, the surface area of activated carbon per unit cross-sectional area can be adjusted to a desired one.

The activated carbon particles preferably have a cumulative 10% by volume particle diameter (particle diameter D10) of 250 μm or more and 1200 μm or less. The activated carbon particles preferably have a cumulative 50% by volume particle diameter (particle diameter D50) of 350 μm or more and 1500 μm or less. The particle diameters D10 and D50 can be 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. The 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 the above measuring device 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

Furthermore, there are no particular limitations on the method for adding activated carbon to the filter material of the filter segment 104, and it is sufficient to add the activated carbon so that it is dispersed approximately uniformly in the filter material to which it is to be added.

The filter medium 108 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 may be any known form, for example, a crushable additive release container that includes a crushable shell such as gelatin. In this case, when the capsule is broken by a tobacco product user before, during, or after use, it releases a liquid or substance (usually a flavoring) contained in the capsule, which is then transferred to tobacco smoke during use of the tobacco product and to the surrounding environment after use.
The form of the capsule is not particularly limited, and may be, for example, a frangible capsule, and its shape is preferably a sphere. The additive contained in the capsule may include any of the additives described above, and is preferably a flavoring or activated carbon. In addition, one or more materials that help filter smoke may be added as an additive. The form of the additive is not particularly limited, and is usually a liquid or solid. The use of capsules containing additives is well known in the art. Frangible capsules and their manufacturing methods are well known in the art.
The flavoring may be, for example, menthol, spearmint, peppermint, fenugreek, or clove, medium chain triglycerides (MCT), etc. The flavoring may be menthol, or menthol, etc., or a combination thereof.

The filter segment 104 may include a second wrapper 107 wrapped with the filter material described above, as shown in the first filter segment 104A of FIG. 1, for increased strength and structural rigidity. The second wrapper 107 may include one or more rows of adhesive-containing seams without any particular limitations. The adhesive may include a hot melt adhesive, and the hot melt adhesive may include polyvinyl alcohol.

When the filter is made up of two or more segments, it is preferable to provide a first wrapper 106 that wraps these two or more segments together, as shown in the first filter segment 104A in Fig. 1. When the first wrapper 106 (the first wrapper in Fig. 1) that wraps two or more segments together is not used, the wrapper that is wrapped around the outer circumferential surface of one segment (the second wrapper in Fig. 1) is treated as the first wrapper.
The handling of the first wrapper and the second wrapper will be described with reference to FIG. 3 (in FIG. 3, reference numerals other than the first wrapper 106 and the second wrapper 107 are omitted).
In (a) of Figure 3 ((a) of Figure 3 is similar to the embodiment in Figure 1), the wrapper wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrapper disposed inside thereof and wound around the circumferential outer surface of the first filter segment 104A is the second wrapper 107.
In (b) of Figure 3, the wrapper wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrapper arranged inside thereof and wound around the circumferential outer surface of the first filter segment 104A and the circumferential outer surface of the second filter segment 104B is the second wrapper 107.
In (c) of Figure 3, the wrapper wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and there is no wrapper disposed on the inside thereof, and therefore there is no second wrapper 107.
In FIG. 3(d), the wrapper wound around the circumferential outer surface of the first filter segment 104A is the first wrapper 106, and there is no wrapper disposed on the inside thereof, and therefore there is no second wrapper 107.

The materials for the first wrapper 106 and the second wrapper 107 (collectively referred to as the "first wrapper, etc.") are not particularly limited and may be any known material, and may contain fillers such as calcium carbonate.
The thickness of the first wrapper etc. is not particularly limited, and is usually 20 μm or more and 140 μm or less, preferably 30 μm or more and 130 μm or less, and more preferably 30 μm or more and 120 μm or less.
The basis weight of the first wrapper, etc. is not particularly limited, and is usually 20 gsm or more and 100 gsm or less, preferably 22 gsm or more and 95 gsm or less, and more preferably 23 gsm or more and 90 gsm or less.
Furthermore, the first wrapper etc. may be coated or uncoated, but from the standpoint of imparting functions other than strength and structural rigidity, it is preferable for it to be coated with a desired material.

The first wrapper 106 and the second wrapper 107 may be of different materials, thicknesses, basis weights, and breathability.

When a center hole segment (second filter segment 104B in FIG. 1) is used as the filter segment 104, the center hole segment may be composed of a filling layer having one or more hollow portions and a wrapper (first wrapper or second wrapper) wound around the outer peripheral surface of the filling layer. The center hole segment has the function of adjusting the length of the flavor inhalation article in the longitudinal direction (Z direction) while increasing the strength of the mouthpiece segment. The filling layer can be, for example, a rod with an inner diameter of φ1.0 mm or more and φ5.0 mm or less, which is densely packed with cellulose acetate fibers and hardened by adding a plasticizer containing triacetin in an amount of 6 mass% or more and 20 mass% or less relative to the mass of cellulose acetate. Since the filling layer has a high fiber packing density, air and aerosol flow only through the hollow portions during inhalation and hardly flow inside the filling layer. Since the filling layer inside the center hole segment is a fiber packed layer, the touch from the outside during use is less likely to cause discomfort to the user. Alternatively, the center hole segment may not have a wrapper and its shape may be maintained by thermoforming.

[Cooling segment]
The cooling segment 105 is one type of constituent segment of the mouthpiece segment 101, and is sandwiched adjacent to the flavor generating segment 102 and the filter segment 104. It is usually a rod-shaped member having a cavity in which the circumferential cross section of a cylinder or the like is hollow (hollow), for example, a cardboard tube.
The cooling segment 105 may be provided with openings V (also referred to in the art as "ventilation filters (Vf)") in the circumferential direction and concentrically therewith.
When an aerosol base material is used in the flavor generating segment 102, the flavor generating segment 102 is heated, and the vapor containing the aerosol base material and tobacco flavor components is liquefied by a decrease in temperature in the hollow portion, and particularly when the opening V is provided, the vapor is liquefied by a decrease in temperature due to contact with air from the outside, thereby accelerating the generation of the aerosol. The opening V will be described in detail below.

The number of the openings V in the cooling segment 105 is not particularly limited, and a plurality of openings V may be arranged at regular intervals in the circumferential direction of the cooling segment 105. By providing the openings V in the cooling segment 105, when the flavor inhalation article 100 is inhaled, low-temperature air flows into the cooling segment 105 from the outside, and the temperature of the volatile components and air flowing in from the flavor generation segment 102 can be reduced. In addition, the vapor containing the aerosol base material or the tobacco flavor components is condensed by being cooled by the low-temperature air introduced into the cooling segment 105 through the openings V. This promotes the generation of aerosols and allows the size of the aerosol particles to be controlled. In addition, by applying a polymer coating such as polyvinyl alcohol or a coating of a polysaccharide such as pectin to the inner surface of the paper tube, the cooling effect can be increased by utilizing the heat of dissolution associated with the heat absorption and phase change of the coating. The airflow resistance of this cylindrical cooling segment is zero mmH ₂ O.
When the concentrically arranged apertures V are treated as one aperture group, the number of aperture groups may be one or may be two or more.

The opening V in the cooling segment 105 is preferably located at a position 1 mm or more away from the boundary between the cooling segment 105 and the filter segment 104, and more preferably at a position 2 mm or more away. This not only improves the cooling capacity of the cooling segment 105, but also suppresses the retention of components generated by heating in the cooling segment 105, thereby improving the delivery amount of the components. It is preferable that the lining sheet 103 has an opening V directly above (a position where the openings are overlapped vertically) the opening V provided in the cooling segment 105. For this reason, after the flavor generating segment 102, the cooling segment 105, and the filter segment 104 are wrapped and connected with the lining sheet 103, a laser beam may be irradiated from above the lining sheet 103 so as to penetrate the lining sheet 103 and the cooling segment 105, and an opening may be provided.

The openings V of the cooling segment 105 are preferably provided so that the air inflow rate from the openings when inhaling at 17.5 ml/sec in an automatic smoking machine (the volumetric rate of air inflowing from the openings when the volumetric rate of air inhaled from the mouth end is taken as 100 volume%) is 10 to 90 volume%, preferably 50 to 80 volume%, and more preferably 55 to 75 volume%. For example, this can be achieved by selecting the number of openings V per opening group from the range of 5 to 50, selecting the diameter of the openings V from the range of 0.1 to 0.5 mm, and combining these selections.
The air inflow ratio can be measured using an automatic smoking machine (for example, a single-cigarette automatic smoking machine manufactured by Borgwaldt) according to a method in accordance with ISO9512.

From the viewpoint of improving the delivery amount of the component generated by heating, the region in which the opening V exists is preferably a region of 4 mm or more from the boundary between the cooling segment 105 and the filter segment 104 toward the cooling segment, more preferably a region of 4.5 mm or more, even more preferably a region of 5 mm or more, and particularly preferably a region of 5.5 mm or more; from the viewpoint of ensuring the cooling function, it is preferably a region of 15 mm or less, more preferably a region of 10 mm or less, and even more preferably a region of 7 mm or less.
From the viewpoint of improving the delivery amount of the component generated by heating, the region in which the opening V exists is preferably a region of 22 mm or more from the mouth end of the flavor inhalation article 100 toward the cooling segment, preferably a region of 23.5 mm or more, preferably a region of 24 mm or more, and more preferably a region of 25 mm or more; and from the viewpoint of ensuring the cooling function, it is preferably a region of 38 mm or less, more preferably a region of 36.5 mm or less, and even more preferably a region of 33 mm or less.
Furthermore, when considering the boundary between the cooling segment 105 and the flavor generation segment 102 as a reference, when the axial length of the cooling segment 105 is 20 mm or more, from the viewpoint of ensuring the cooling function, the region in which the opening V exists is preferably a region of 2 mm or more in the direction from the boundary between the cooling segment 105 and the flavor generation segment 102 toward the cooling segment 105, more preferably a region of 3.5 mm or more, and even more preferably a region of 7 mm or more, and from the viewpoint of improving the delivery amount of the components generated by heating, it is preferably a region of 18 mm or less, more preferably a region of 16.5 mm or less, even more preferably a region of 15 mm or less, and particularly preferably a region of 14.5 mm or less.

The diameter of the aperture V is not particularly limited, but is preferably 100 μm or more and 1000 μm or less, and more preferably 300 μm or more and 800 μm or less. The aperture is preferably approximately circular or approximately elliptical, and in the case of an approximately elliptical shape, the above diameter represents the major axis.

The length of the cooling segment 105 in the major axis direction can be appropriately changed according to the size of the product, but is usually 10 mm or more, preferably 15 mm or more, and usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. By setting the length of the cooling segment 105 in the major axis direction to be equal to or more than the above lower limit, a sufficient cooling effect can be ensured to obtain a good flavor, and by setting it to be equal to or less than the above upper limit, loss of the generated steam and aerosol due to adhesion to the inner wall of the cooling segment 105 can be suppressed.
When the cooling segment 105 is filled with a cooling sheet or the like for cooling, the total surface area of the cooling segment 105 is not particularly limited and may be, for example, 150 ^mm2 /mm or more and 1000 ^mm2 /mm or less. This surface area is the surface area per mm of the length (mm) in the air passage direction of the cooling segment 105. The total surface area of the cooling segment 105 is preferably 200 ^mm2 /mm or more, more preferably 250 ^mm2 /mm or more, while it is preferably 600 ^mm2 /mm or less, and more preferably 400 ^mm2 /mm or less.

It is desirable for the cooling segment 105 to have a large total surface area due to its internal structure. Thus, in a preferred embodiment, the cooling segment 105 may be formed by a thin sheet of material that is wrinkled to form channels, and then pleated, gathered, and folded. The more folds or pleats within a given volume of the element, the greater the total surface area of the cooling segment 105.
When the cooling segment 105 is filled with a sheet or the like for cooling the volatile components and air flowing from the flavor generation segment 102 into the cooling segment 105, the total surface area of the cooling segment 105 is not particularly limited and may be, for example, 300 mm ² /mm or more and 1000 mm ² /mm or less. This surface area is the surface area per mm of the length (mm) in the air passage direction of the cooling segment 105. The total surface area of the cooling segment 105 is preferably 400 mm ² /mm or more, more preferably 450 mm ² /mm or more, and preferably 600 mm ² /mm or less, and more preferably 550 mm ² /mm or less.

The use of paper as a material for cooling sheet components is also desirable from the viewpoint of reducing environmental impact. The paper as a material for cooling sheets preferably has a basis weight of 30 to 100 gsm and a thickness of 20 to 100 μm. From the viewpoint of reducing the removal of flavor source components and aerosol base components in the cooling segment, it is desirable for the paper as a material for cooling sheets to have low air permeability, and the air permeability is preferably 10 coresta or less. By applying a polymer porting such as polyvinyl alcohol or a coating of a polysaccharide such as pectin to the paper as a material for cooling sheets, the cooling effect can be increased by utilizing the heat of dissolution associated with the heat absorption of the coating or the phase change.

The thickness of the constituent material of the cooling segment 105 (in the case of a paper tube, the thickness of the paper tube) is not particularly limited and may be, for example, 5 μm or more and 500 μm or less, or 10 μm or more and 250 μm or less.

The opening V in the cooling segment 105 is preferably located at a position 1 mm or more away from the boundary between the cooling segment 105 and the filter segment 104, and more preferably at a position 2 mm or more away. This not only improves the cooling capacity of the cooling segment 105, but also suppresses the retention of components generated by heating in the cooling segment 105, thereby improving the delivery amount of the components. In addition, the lining sheet 103 is preferably provided with an opening directly above (a position where the openings are overlapped vertically) the opening V provided in the cooling segment 105. For this reason, after the flavor generating segment 102, the cooling segment 105, and the filter segment 104 are wrapped and connected with the lining sheet 103, a laser beam may be irradiated from above the lining sheet 103 so as to penetrate the lining sheet 103 and the cooling segment 105, and an opening may be provided. The openings of the cooling segment 105 are preferably provided so that the air inflow rate from the openings when inhaling at 17.5 ml/sec with an automatic smoking machine (the volumetric rate of air inflowing from the openings when the volumetric rate of air inhaled from the mouth end is taken as 100 volumetric%) is 10 to 90 volume%, preferably 50 to 80 volume%, more preferably 55 to 75 volume%. For example, the number of openings V per opening group is selected from the range of 5 to 50, the diameter of the openings V is selected from the range of 0.1 to 0.5 mm, and a combination of these selections can be used to achieve this. The above air inflow rate can be measured using an automatic smoking machine (for example, a single-cigarette automatic smoking machine manufactured by Borgwaldt) by a method conforming to ISO9512. The length of the cooling segment 105 in the axial direction (air flow direction) is not particularly limited, but is usually 10 mm or more, preferably 15 mm or more, and usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. It is particularly preferable that the axial length of the cooling segment 105 is 20 mm. By setting the axial length of the cooling segment 105 to the above lower limit or more, a sufficient cooling effect can be ensured and a good flavor can be obtained. In addition, by setting the axial length of the cooling segment 105 to the above upper limit or less, loss caused by steam and aerosols generated during use adhering to the inner wall of the cooling segment 105 can be suppressed.

Flavor Generation Segment
The form of the flavor generating segment 102 is not particularly limited as long as it is a known form, but is usually a form in which a flavor source such as a tobacco filler is wrapped with a flavor generating segment wrapper. The method of manufacturing the flavor generating segment 102 is also not particularly limited, and a known method or a combination of known methods can be applied.
The form of the flavor source is not particularly limited, and in the case of a tobacco filling, known flavor sources such as tobacco shreds or reconstituted tobacco sheets can be used. In addition, in the case where the flavor inhalation article 100 is a non-combustion heating type flavor inhalation article, the tobacco filling may contain an aerosol base. The aerosol base is a base material that generates an aerosol by heating, and examples of the aerosol base include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
The content of the aerosol base material in the tobacco filler is not particularly limited, and from the viewpoint of generating sufficient aerosol while imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, relative to the total amount of the tobacco filler.

When tobacco shreds are used as the tobacco filler, the material of the tobacco shreds is not particularly limited, and known materials such as lamina, ribs, etc. may be used. Alternatively, dried tobacco leaves may be pulverized to an average particle size of 20 μm or more and 200 μm or less to obtain tobacco shreds, which are then homogenized and processed into a sheet (hereinafter simply referred to as a homogenized sheet) and then shredded.
Furthermore, a so-called strand type may be used in which a homogenizing sheet having a length approximately equal to the longitudinal direction of the flavor generation segment 102 is chopped and filled approximately horizontally to the longitudinal direction of the flavor generation segment 102. The width of the tobacco shreds is preferably 0.5 mm or more and 2.0 mm or less. The content of the dried tobacco leaves contained in the flavor generation segment 102 is not particularly limited, but may be 200 mg/rod part or more and 800 mg/rod part or less, and preferably 250 mg/rod part or more and 600 mg/rod part or less. This range is particularly suitable for a flavor generation segment 102 having a circumference of 22 mm and a length of 20 mm.

Various types of tobacco can be used for the tobacco leaves used in the production of shredded tobacco and homogenized sheets. Examples include flue-cured tobacco, burley, orient, native tobacco, other Nicotiana tabacum varieties, Nicotiana rustica varieties, or mixtures of these. As for mixtures, the above varieties can be appropriately blended to achieve the desired flavor. Details of the above tobacco varieties are disclosed in "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009." There are several conventional methods for producing homogenized sheets, that is, methods for grinding tobacco leaves and processing them into homogenized sheets. The first method is to produce a paper-making sheet using a papermaking process. The second method is to mix a suitable solvent such as water with 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 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 can be 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 stains on the flavor generating segment wrapper, which will be described later, and improves the suitability for rolling during the manufacture of the flavor generating segment 102. There are no particular restrictions on the size of the tobacco shreds contained in the tobacco filling or the method of preparing them. For example, dried tobacco leaves shredded to a width of 0.5 mm or more and 2.0 mm or less may be used. 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 then shredded to a width of 0.5 mm or more and 2.0 mm or less may be used.

The tobacco filling may contain the aerosol base material described above. The type of the aerosol base material is not particularly limited, and various extracts from natural products and/or their constituent components can be selected depending on the application. The content of the aerosol base material in the tobacco filling is not particularly limited, and from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, based on the total amount of the tobacco filling.

The tobacco filling may contain a flavoring. The type of flavoring is not particularly limited, and from the viewpoint of imparting a good flavor, the following may be used: acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute. , β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-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-cyclohexyl Rohexen-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, 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 guaiacol Ethol, Propyl Acetate, 3-Propylidenephthalide, Prune Juice, Pyruvic Acid, Raisin Extract, Rose Oil, Rum, Sage Oil, Sandalwood Oil, Spearmint Oil, Styrax Absolute, Marigold Oil, Tea Distillate, α-Terpineol, Terpinyl Acetate, 5,6,7,8-Tetrahydroquinoxaline, 1,5,5,9-Tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-Tetramethylpyrazine, Thyme Oil, Tomato Extract, 2-Tridecanone, Triethyl Citrate, 4-(2 ,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-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), or ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5). These fragrances may be used alone or in combination of two or more.

In addition, the flavor generating segment 102 may have a fitting portion with a heater member or the like for heating the flavor inhalation article 100 .
It is preferable that the flavor generation segment 102 has a cylindrical shape, and in this case, it is preferable that the aspect ratio represented by the height of the flavor generation segment 102 in the major axis direction to the width of the base of the flavor generation segment 102 is 1 or more.
The shape of the bottom of the flavor generation segment 102 is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, etc., and the width is the diameter when the bottom is a circle, the major axis when the bottom is an ellipse, and the diameter of the circumscribing circle or the major axis of the circumscribing ellipse when the bottom is a polygon or a rounded polygon. The height of the flavor generation segment 102 is preferably about 10 to 70 mm, and the width is preferably about 4 to 9 mm.

The length of the flavor generating segment 102 in the longitudinal direction may be changed appropriately according to the size of the product, but is usually 10 mm or more, preferably 12 mm or more, more preferably 15 mm or more, and even more preferably 18 mm or more, and is usually 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, and even more preferably 25 mm or less. The ratio of the length of the flavor generating segment 102 to the length h of the flavor generating segment 102 in the longitudinal direction is usually 10% or more, preferably 20% or more, more preferably 25% or more, and even more preferably 30% or more, from the viewpoint of the amount of flavor delivered, and from the viewpoint of the balance of the aerosol temperature when an aerosol base material is used, and is usually 60% or less, preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less.

(Flavor generating segment wrapper)
The composition of the flavor generating segment wrapper is not particularly limited and may be a general form, for example, cellulose fiber paper, etc., specifically, pulp may be the main component. Pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by mixing with non-wood pulp generally used for cigarette paper for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto.
The type of pulp that can be used includes chemical pulp produced by the kraft cooking method, acidic/neutral/alkaline sulfite cooking method, soda salt cooking method, etc., ground pulp, chemi-ground pulp, thermomechanical pulp, etc.

The above pulp is used in the papermaking process using a Fourdrinier papermaking machine, a cylinder papermaking machine, or a combined cylinder/shortening papermaking machine, and the texture is adjusted and made uniform to produce a flavor-generating segment wrapper. If necessary, a wet strength enhancer can be added to impart water resistance to the flavor-generating segment wrapper, or a sizing agent can be added to adjust the printing condition of the flavor-generating segment wrapper. In addition, papermaking additives such as aluminum sulfate, various anionic, cationic, nonionic, or amphoteric retention improvers, drainage improvers, or paper strength enhancers, as well as dyes, pH adjusters, defoamers, pitch control agents, or slime control agents can be added.

The basis weight of the flavor generating segment wrapper base paper is not particularly limited, but is usually 20 gsm or more, preferably 25 gsm or more, and usually 65 gsm or less, preferably 50 gsm or less, more preferably 45 gsm or less.
The thickness of the flavor generating segment wrapper is not particularly limited, but from the viewpoints of rigidity, breathability, and ease of adjustment during papermaking, it is usually 10 μm or more, preferably 20 μm or more, and more preferably 30 μm or more, and is usually 100 μm or less, preferably 75 μm or less, and more preferably 50 μm or less.
The shape of the flavor generating segment wrapper is not particularly limited, and may be, for example, a square or a rectangle, in which case, specifically, the length of one side may be about 6 to 70 mm, and the length of the other side may be about 15 to 28 mm, preferably 22 to 24 mm, and more preferably about 23 mm. When wrapping the tobacco filler in a cylindrical shape with the flavor generating segment wrapper, for example, the end of the cigarette paper in the w direction and the end on the opposite side are overlapped by about 2 mm and glued to form a cylindrical paper tube shape in which the tobacco filler is filled. The size of the rectangular flavor generating segment wrapper can be determined depending on the size of the finished flavor generating segment 102.
When the flavor generating segment wrapper is used to connect and wrap the flavor generating segment 102 and other members adjacent to the flavor generating segment 102, the length of one side may be 20 to 60 mm, and the length of the other side may be 15 to 28 mm.

In addition to the pulp, the flavor generating segment wrapper may contain a filler, the filler content being, for example, from 10% to less than 60% by weight, preferably from 15% to 45% by weight, based on the total weight of the flavor generating segment wrapper.
The flavor generating segment wrapper preferably has at least 15% and at most 45% by weight filler within the preferred basis weight range (at least 25 gsm and at most 45 gsm).
Furthermore, when the basis weight is 25 gsm or more and 35 gsm or less, the filler is preferably 15 wt% or more and 45 wt% or less, and when the basis weight is more than 35 gsm and 45 gsm or less, the filler is preferably 25 wt% or more and 45 wt% or less.
As the filler, calcium carbonate, titanium dioxide, kaolin, or the like can be used, but it is preferable to use calcium carbonate from the viewpoint of enhancing flavor and whiteness.

The flavor generating segment wrapper may contain various auxiliaries other than the base paper and fillers. For example, a water resistance improver may be added to improve water resistance. The water resistance improver includes a wet strength agent (WS agent) and a sizing agent. Examples of the wet strength agent include urea formaldehyde resin, melamine formaldehyde resin, polyamide epichlorohydrin (PAE), etc. Examples of the sizing agent include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), or highly saponified polyvinyl alcohol with a saponification degree of 90% or more.
As an auxiliary, a paper strength enhancer may be added, for example, polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, polyvinyl alcohol, etc. In particular, it is known that the use of a very small amount of oxidized starch improves the air permeability (for example, JP 2017-218699 A).

Furthermore, the flavor-generating segment wrapper may be appropriately coated, and specifically, a coating agent may be added to at least one of the two surfaces, the front and back surfaces. There are no particular limitations on the coating agent, but a coating agent capable of forming a film on the surface of the paper and reducing liquid permeability is preferred. Examples include alginic acid or a salt thereof (e.g., a sodium salt), a polysaccharide such as pectin, a cellulose derivative such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, or nitrocellulose, or starch or a derivative thereof (e.g., an ether derivative such as carboxymethyl starch, hydroxyalkyl starch, or cationic starch, an ester derivative such as starch acetate, starch phosphate, or starch octenyl succinate).

The flavor inhalation article 100 may have components other than the above-mentioned components, for example, a tip segment upstream of the flavor generating segment 102. The tip segment may have a filler therein and be wrapped with a tip segment wrapper. The filler may include cellulose acetate fiber, natural pulp fiber, etc. Preferably, the filler includes paper. The tip segment may further include an aerosol generating substrate or a flavoring.

<Method of manufacturing flavor inhalation article>
The manufacturing method of the above-mentioned flavor inhalation article 100 is not particularly limited, and a known method or a combination of known methods can be applied. For example, the flavor inhalation article 100 can be manufactured by wrapping the flavor generating segment 102 and the mouthpiece segment 101 with a lining sheet 103.

<Electrically heated flavor suction system>
When the above-mentioned flavor inhalation article 100 is used as a non-combustion heating type flavor inhalation article, it can be used together with an electrically heated device that heats the flavor inhalation article. That is, an electrically heated flavor inhalation system (simply, an "electrically heated flavor inhalation system") according to another embodiment of the present invention is an electrically heated flavor inhalation system including the above-mentioned flavor inhalation article and an electrically heated device that heats the flavor inhalation article.
The configuration of the electrically heated flavor inhalation system is not particularly limited, and may be, for example, a configuration as shown in Fig. 4. Fig. 4 is a diagram illustrating the internal structure of an electrically heated flavor inhalation system 200. Note that the flavor inhalation article 100 in Fig. 4 is a schematic diagram of the flavor inhalation article 100 in Fig. 1.

The electrically heated flavor inhalation system 200 includes a flavor inhalation article 100 and an electrically heated device 30 that heats the flavor generating segment 102 of the flavor inhalation article 100. The flavor inhalation article 100 is accommodated in the accommodation cavity 313 of the accommodation section 310 through the insertion port 3A of the electrically heated device 30 so as to be freely inserted and removed.

When the user uses the electrically heated device 30, the flavor inhalation article 100 is inserted into the storage cavity 313, and in this state, the heater provided in the storage section 310 is made to generate heat, which heats the flavor source inside the flavor inhalation article 100, generating an aerosol containing components such as tobacco components, which is then inhaled by the user.

The electric heating device 30 has a housing 31, which is a case for accommodating various components. The housing 31 accommodates a heater 32, a temperature sensor 35, a suction sensor 36, a control unit 37, a power source 38, etc.

[Storage section]
The housing 31 has a storage section 310 that stores the flavor inhalation article 100 in an insertable and removable manner from the front end to the rear end. The storage section 310 includes a cylindrical peripheral wall 312 that extends in the inserting/removing direction of the flavor inhalation article 100 and defines the outer periphery of a space into which the flavor inhalation article 100 is inserted, and a disk-shaped rear wall 311 that closes the rear end of the peripheral wall 312 so as to define the rear end of the space. The peripheral wall 312 and the rear wall 311 of the storage section 310 may be formed integrally with the housing 31, or may be formed separately from the housing 31 and assembled to the housing 31.

The open end of the peripheral wall 312 in the storage section 310 is open toward the outside of the housing 31, and serves as an insertion opening 3A for inserting the flavor inhalation article 100. The internal space of the peripheral wall 312 serves as a cylindrical storage cavity 313 into which the tip portion of the flavor inhalation article 100 can be inserted and removed via the insertion opening 3A. In FIG. 5, the symbol CL indicates the central axis of the storage cavity 313 in the direction in which the flavor inhalation article 100 is inserted and removed. Hereinafter, the direction along this central axis CL will also be referred to as the axial direction. The outer diameter of the storage cavity 313, i.e., the inner diameter of the peripheral wall 312, may be equal to, slightly larger than, or slightly smaller than the outer diameter of the flavor inhalation article 100.

A heater 32 is provided around the peripheral wall 312 of the storage section 310. The peripheral wall 312 and rear wall 311 of the storage section 310 are formed from a material that can withstand the heat of the heater 32 and transmit the heat of the heater 32 to the flavor inhalation article 100. Materials used for such a storage section 310 can be, for example, metals such as stainless steel or heat-resistant resins. The heater 32 may be disposed within the peripheral wall 312.

[Heater]
The heater 32 generates heat upon receiving power from the control unit 37, and heats the flavor inhalation article 100 housed in the housing unit 310. That is, the heater 32 is one form of a heating unit that heats the flavor inhalation article 100.
The type of heater 32 is not particularly limited, but may be, for example, a steel material with a heating wire (e.g., a wire material with high electrical resistance such as nichrome, iron chrome, or iron nickel) stretched around it, or a ceramic heater, sheathed heater, etc. Note that a sheathed heater is a heater in which a heating wire is covered with a metal pipe together with a filler.

Figure 4 shows the state in which the flavor inhalation article 100 is inserted into the storage cavity 313. In this state, the heater 32 receives power from the control unit 37 as described below and heats the flavor generating segment 102 to a predetermined temperature. Here, the space in the storage cavity 313 that is heated to a predetermined temperature by the heat of the heater 32 is the heating area A1, and the space adjacent to the insertion opening side of the heating area A1 in the axial direction (insertion/removal direction) is the non-heating area A2. The non-heating area A2 is formed on the insertion opening side of the storage cavity 313, and the heating area A1 is formed on the back side of the storage cavity 313. Here, the heater 32 is arranged around or inside the peripheral wall 312 in the heating area A1, and heats the heating area A1 from the outside. Note that the heater 32 does not only heat the areas in contact with it, but also heats areas away from the heater 32 by radiation and heat transfer. For example, the heater 32 heats from the front end of the heater 32 to a position 317 on the insertion opening side in the axial direction at a predetermined temperature. Therefore, the heated area A1 is an area from the position 317 to the rear wall 311 in the axial direction of the storage section 310. That is, the position 317 is a boundary between the heated area A1 and the non-heated area A2, and the non-heated area A2 is from the boundary 317 to the front end of the storage cavity 313 in the axial direction. The boundary 317 may be determined as a boundary between an area that has a predetermined temperature and an area that has a temperature lower than the predetermined temperature when actually heated by the heater 32, or may be determined as an estimated boundary between an area that has a predetermined temperature and an area that has a temperature lower than the predetermined temperature when the heater 32 is heated under a preset condition. In this embodiment, the boundary position between the area where the peripheral wall 312 has a predetermined temperature and the area where the temperature is lower than the predetermined temperature is estimated, and a plane that passes through the boundary position and is perpendicular to the central axis CL is determined as the boundary 317 as shown by the two-dot chain line in FIG. 5. When the flavor inhalation article 100 is inserted into the storage cavity 313, the flavor generating segment 102 is located in the heated region A1, and at least a part of the cooling segment 105 is located in the non-heated region A2. When the flavor inhalation article 100 is in a predetermined state, for example, when the tip 152 of the flavor inhalation article 100 is inserted into the storage cavity 313 until it hits the rear wall 311 of the storage section 310, the part of the storage cavity 313 where the flavor generating segment 102 is located may be the heated region A1, and the part where the cooling segment 105 is located may be the non-heated region A2.

[Control unit]
6 is a diagram showing the configuration of the control unit 37. The control unit 37 controls the operating state of the electric heating device 30, such as controlling heating by the heater 32. The control unit 37 is a computer including a processor 71, such as a central processing unit (CPU), digital signal processor (DSP), or field-programmable gate array (FPGA), a memory 72, such as random access memory (RAM) or read only memory (ROM), and an input/output unit 73. The control unit 37 also includes a drive circuit 74 for the heater 32.

The memory 72 may include a memory that functions as a main memory unit 721 and a memory that functions as an auxiliary memory unit 722. The memory 72 may be formed integrally with the processor 71 (as one chip). Examples of the memory 72 include storage media such as volatile memory such as RAM, non-volatile memory such as ROM, EPROM (Erasable Programmable ROM), SSD, or removable media.

The memory 72 can store an operating system (OS), various programs (firmware), various data tables, various databases, setting data, user data, and the like, for executing the operations of the electric heating device 30.

The input/output unit 73 is a means for inputting information such as power on/off by a user (flavor inhaler, smoker, etc.) to the processor 71, or outputting information to the user. The input/output unit 73 is, for example, an interface that operates the temperature sensor 35 and the suction sensor 36 at a predetermined timing and acquires the detection values of the

sensors

35, 36. The input/output unit 73 may also include input means such as operation buttons and a touch panel, as well as output means such as a display unit, a vibrator, and a speaker. The input/output unit 73 may also include a communication unit for communicating with an external device via a communication line. For example, the communication unit can connect to another computer via a communication cable, receive programs and data for controlling the electric heating device 30, and store them in the memory 72 to update the firmware, heating profile, etc. The display unit is a means for displaying information, and may be, for example, an indicator such as an LED, a liquid crystal display device, or an organic EL display device.

The drive circuit 74 supplies power from the power source 38 to the heater 32 according to instructions from the processor 71, and operates the heater 32. The drive circuit 74 is, for example, a converter that adjusts the amount of current flowing to the heater 32.

The control unit 37 functions as predetermined functional units, such as a determination unit 711, a heating control unit 712, and an output control unit 713, when the processor 71 reads out a program stored in the memory 72 into the working area of the main storage unit and executes it. Note that these functional units are not limited to those realized based on a program (software), and some or all of them may be configured by hardware circuits such as a processor, an integrated circuit, and a logic circuit.

The determination unit 711 determines information such as the operation by the user, the state of the flavor inhalation article 100, and the heating state by the heater 32 based on the detection results of the

sensors

35, 36 and the input information from the input means. For example, the determination unit 711 measures the number of inhalations from the detection value of the suction sensor 36, and determines whether the number of inhalations has reached a predetermined number.

The heating control unit 712 controls the drive circuit 74 based on the judgment result of the judgment unit 711, thereby controlling the power supplied from the power source 38 to the heater 32 via the drive circuit 74. For example, the heating control unit 712 ends the heating when the judgment unit 711 judges that the number of inhalations has reached a predetermined number. Also, when the judgment unit 711 judges that the amount of moisture or flavor source in the flavor generation segment 102 has decreased to a predetermined amount, the heating control unit 712 changes the power supplied to the heater 32 to change the heating temperature. Furthermore, when the judgment unit 711 judges that the amount of moisture or flavor source in the flavor generation segment 102 has decreased to a state where heating should be ended, the heating control unit 712 stops the power supply to the heater 32 and ends the heating.

The output control unit 713 outputs a notification, a warning, etc. to the user based on the result of the determination by the determination unit 711. For example, the output control unit 713 outputs a signal when the remaining number of possible suctions reaches or falls below a predetermined number. As an output to the user, the output control unit 713 performs, for example, display on a display unit, sound output from a speaker, vibration by a vibrator, etc.

The length of the heater 32 in the longitudinal direction can be within the range of L±5.0 mm, where the length of the flavor generating segment 102 in the longitudinal direction is L mm. From the viewpoint of aerosol delivery, that is, to sufficiently transfer heat to the flavor generating segment 102 and sufficiently volatilize the aerosol base material and flavor components contained in the flavor source, the length of the heater 32 in the longitudinal direction is preferably L mm or more, and from the viewpoint of suppressing the generation of components that have an undesirable effect on the flavor, the length is preferably L+0.5 mm or less, L+1.0 mm or less, L+1.5 mm or less, L+2.0 mm or less, L+2.5 mm or less, L+3.0 mm or less, L+3.5 mm or less, L+4.0 mm or less, L+4.5 mm or less, or L+5.0 mm or less.

The heating intensity, such as the heating time and heating temperature of the flavor inhalation article 100 by the heater 32, can be preset for each electrically heated flavor inhalation system 200. For example, by performing pre-heating for a certain period of time after inserting the flavor inhalation article 100 into the electrically heated device 30, the flavor inhalation article 100 can be heated until the temperature of the outer circumferential surface of the portion inserted into the electrically heated device 30 reaches X (°C), and thereafter, the temperature can be preset to be maintained at a constant temperature of X (°C) or less.
From the viewpoint of the delivery amount of components generated by heating, the above X (°C) is preferably 80°C or more and 400°C or less. Specifically, it can be 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 230°C, 240°C, 250°C, 260°C, 270°C, 280°C, 290°C, 300°C, 310°C, 320°C, 330°C, 340°C, 350°C, 360°C, 370°C, 380°C, 390°C, or 400°C.

The opening V that may be provided in the cooling segment 12 is preferably located closer to the suction end than the end of the area of the cooling segment 105 that comes into contact with the electrically heated device 30, from the viewpoint of promoting the inflow of air from the outside and suppressing the retention of components and air generated by heating within the cooling segment 105. In addition, the insertion opening of the electrically heated device 30 for the flavor inhalation article 100 may be tapered to make it easier to insert the flavor inhalation article 100.

In the above description using FIG. 4, a heater is used as a means for heating the flavor suction article 100, specifically, a mode in which the flavor suction article 100 is heated from the outside when the flavor suction article 100 is inserted into an electric heating device is described. However, the means for heating the flavor suction article 100 is not limited to this, and for example, a rod-shaped or spindle-shaped heater is used, and when the flavor suction article 100 is inserted into an electric heating device, the heater is inserted into the flavor generation segment 102 in the flavor suction article 100, and a mode in which the flavor suction article 100 is heated from the inside can be adopted. Also, a mode in which an inductor is provided as the heater and a susceptor for heating the flavor source, etc. is introduced into the flavor generation segment 102 in the flavor suction article 100 can be adopted. In this mode, the flavor source, etc. can be heated by supplying power to the inductor by the output control unit 713 and heating the susceptor by induction heating. Also, a mode in which a microwave generator is provided as the heater can be adopted. In this embodiment, the output control unit 713 supplies power to the microwave generator, and the flavor source in the flavor generation segment 102 can be heated by microwave heating.

In the measurement of each characteristic in this specification, unless otherwise specified, the measurement sample is kept in an environment similar to the environment in which the measurement will be performed for at least 48 hours before the measurement. In addition, unless otherwise specified, the measurement temperature, measurement humidity, and measurement pressure are normal temperature (22±2°C), normal humidity (60±5% RH), and normal pressure (atmospheric pressure).

100 Flavor suction article 101 Mouthpiece segment 102 Flavor generating segment 103 Lining sheet 104 Filter segment 104A First filter segment 104B Second filter segment 105 Cooling segment 106 First wrapper 107 Second wrapper 108 Filter filter material 151 Mouth end 152 Tip V Opening 200 Electrically heated flavor suction system 30 Electrically heated device 31 Housing 310 Storage section 311 Rear wall 312 Peripheral wall 313 Storage cavity 317 Boundary 32 Heater 35 Temperature sensor 36 Suction sensor 37 Control section 38 Power source 71 Processor 711 Determination section 712 Heating control section 713 Output control section 72 Memory 721 Main memory section 722 Auxiliary memory section 73 Input/output section 74 Drive circuit

Claims

A flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment,
the lining sheet comprises two or more sensory ingredients;
At least two of the two or more sensory components provide different sensory perceptions,
The two or more sensory components are contained in a region up to 15 mm from the end of the lining sheet on the mouth end side.
Flavor-inhaling articles.
The flavor inhalation article according to claim 1, wherein the sensory components are two or more components selected from the group consisting of a cooling component, a sour component, a bitter component, a bitterness suppressing component, a sweet component, and a spicy component.
The flavor inhalation article according to claim 1 or 2, wherein the two or more types of sensory components include a sour component and a sensory component other than the sour component.
The flavor inhalation article according to any one of claims 1 to 3, wherein the lining sheet has a multi-layer structure, and at least two of the two or more types of sensory components are contained in different layers of the multi-layer structure.
The flavor inhalation article according to claim 3, wherein the lining sheet has a multi-layer structure, and the layer containing the sour component is disposed on the outer surface side of the layer containing the sensory component other than the sour component.
The flavor inhalation article according to any one of claims 1 to 5, wherein at least two of the two or more types of sensory components are contained in the same layer in the layers constituting the lining sheet.
The flavor inhalation article according to any one of claims 1 to 6, wherein the lining sheet has region A and region B in the longitudinal direction from the end on the mouth end side, and the two or more types of sensory components are contained in different regions.
The flavor inhalation article according to claim 3 or 5, wherein the lining sheet has a region A and a region B in the longitudinal direction from the end on the mouth end side, the sour component is contained in the region A, and a sensory component other than the sour component is contained in the region B.
The flavor inhalation article according to any one of claims 1 to 8, wherein the flavor inhalation article is a non-combustion heating type flavor inhalation article.
An electrically heated flavor inhalation system comprising: the flavor inhalation article according to claim 9; and an electrically heated device for heating the flavor inhalation article.