CA3025611A1 - Tobacco filling for non-combustion-type heating smoking article - Google Patents
Tobacco filling for non-combustion-type heating smoking articleInfo
- Publication number
- CA3025611A1 CA3025611A1 CA3025611A CA3025611A CA3025611A1 CA 3025611 A1 CA3025611 A1 CA 3025611A1 CA 3025611 A CA3025611 A CA 3025611A CA 3025611 A CA3025611 A CA 3025611A CA 3025611 A1 CA3025611 A1 CA 3025611A1
- Authority
- CA
- Canada
- Prior art keywords
- acid
- tobacco
- smoke flavor
- smoking article
- tobacco filler
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 74
- 230000000391 smoking effect Effects 0.000 title claims abstract description 46
- 238000010438 heat treatment Methods 0.000 title abstract description 11
- 238000011049 filling Methods 0.000 title abstract description 6
- 244000061176 Nicotiana tabacum Species 0.000 title 1
- 239000002253 acid Substances 0.000 claims abstract description 104
- 241000208125 Nicotiana Species 0.000 claims abstract description 73
- 238000010494 dissociation reaction Methods 0.000 claims abstract description 28
- 230000005593 dissociations Effects 0.000 claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 27
- 239000000945 filler Substances 0.000 claims description 46
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 45
- 238000002485 combustion reaction Methods 0.000 claims description 29
- 239000000443 aerosol Substances 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 17
- ISYWECDDZWTKFF-UHFFFAOYSA-N nonadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCCC(O)=O ISYWECDDZWTKFF-UHFFFAOYSA-N 0.000 claims description 14
- CKDDRHZIAZRDBW-UHFFFAOYSA-N henicosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCC(O)=O CKDDRHZIAZRDBW-UHFFFAOYSA-N 0.000 claims description 8
- UTOPWMOLSKOLTQ-UHFFFAOYSA-N octacosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCC(O)=O UTOPWMOLSKOLTQ-UHFFFAOYSA-N 0.000 claims description 8
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 229940026239 isoascorbic acid Drugs 0.000 claims description 7
- 235000021353 Lignoceric acid Nutrition 0.000 claims description 6
- CQXMAMUUWHYSIY-UHFFFAOYSA-N Lignoceric acid Natural products CCCCCCCCCCCCCCCCCCCCCCCC(=O)OCCC1=CC=C(O)C=C1 CQXMAMUUWHYSIY-UHFFFAOYSA-N 0.000 claims description 6
- FARYTWBWLZAXNK-WAYWQWQTSA-N ethyl (z)-3-(methylamino)but-2-enoate Chemical compound CCOC(=O)\C=C(\C)NC FARYTWBWLZAXNK-WAYWQWQTSA-N 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 239000000779 smoke Substances 0.000 abstract description 68
- 239000000796 flavoring agent Substances 0.000 abstract description 66
- 235000019634 flavors Nutrition 0.000 abstract description 66
- 230000009467 reduction Effects 0.000 abstract description 13
- 230000005764 inhibitory process Effects 0.000 description 31
- 230000000052 comparative effect Effects 0.000 description 28
- 150000007513 acids Chemical class 0.000 description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 15
- 235000013772 propylene glycol Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- 239000000126 substance Substances 0.000 description 11
- 230000001629 suppression Effects 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004348 Glyceryl diacetate Substances 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000019443 glyceryl diacetate Nutrition 0.000 description 3
- 229960002715 nicotine Drugs 0.000 description 3
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 2
- JOOXCMJARBKPKM-UHFFFAOYSA-N 4-oxopentanoic acid Chemical compound CC(=O)CCC(O)=O JOOXCMJARBKPKM-UHFFFAOYSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- HPEUJPJOZXNMSJ-UHFFFAOYSA-N Methyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC HPEUJPJOZXNMSJ-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- DOOTYTYQINUNNV-UHFFFAOYSA-N Triethyl citrate Chemical compound CCOC(=O)CC(O)(C(=O)OCC)CC(=O)OCC DOOTYTYQINUNNV-UHFFFAOYSA-N 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- ZDJFDFNNEAPGOP-UHFFFAOYSA-N dimethyl tetradecanedioate Chemical compound COC(=O)CCCCCCCCCCCCC(=O)OC ZDJFDFNNEAPGOP-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000001069 triethyl citrate Substances 0.000 description 2
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 description 2
- 235000013769 triethyl citrate Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 description 1
- PNJJKWLRMWJONM-UHFFFAOYSA-N 2,2,3-trihydroxybutanedioic acid Chemical compound OC(=O)C(O)C(O)(O)C(O)=O PNJJKWLRMWJONM-UHFFFAOYSA-N 0.000 description 1
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 229930194542 Keto Natural products 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical class CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- IZMOTZDBVPMOFE-UHFFFAOYSA-N dimethyl dodecanedioate Chemical compound COC(=O)CCCCCCCCCCC(=O)OC IZMOTZDBVPMOFE-UHFFFAOYSA-N 0.000 description 1
- CAMHHLOGFDZBBG-UHFFFAOYSA-N epoxidized methyl oleate Natural products CCCCCCCCC1OC1CCCCCCCC(=O)OC CAMHHLOGFDZBBG-UHFFFAOYSA-N 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 238000000769 gas chromatography-flame ionisation detection Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940040102 levulinic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- UWHCKJMYHZGTIT-UHFFFAOYSA-N tetraethylene glycol Chemical compound OCCOCCOCCOCCO UWHCKJMYHZGTIT-UHFFFAOYSA-N 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- ZIBGPFATKBEMQZ-UHFFFAOYSA-N triethylene glycol Chemical compound OCCOCCOCCO ZIBGPFATKBEMQZ-UHFFFAOYSA-N 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/12—Chemical features of tobacco products or tobacco substitutes of reconstituted tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/32—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by acyclic compounds
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
- A24B15/167—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes in liquid or vaporisable form, e.g. liquid compositions for electronic cigarettes
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/12—Chemical features of tobacco products or tobacco substitutes of reconstituted tobacco
- A24B15/14—Chemical features of tobacco products or tobacco substitutes of reconstituted tobacco made of tobacco and a binding agent not derived from tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/36—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances containing a heterocyclic ring
- A24B15/40—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances containing a heterocyclic ring having only oxygen or sulfur as hetero atoms
- A24B15/403—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances containing a heterocyclic ring having only oxygen or sulfur as hetero atoms having only oxygen as hetero atoms
- A24B15/406—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances containing a heterocyclic ring having only oxygen or sulfur as hetero atoms having only oxygen as hetero atoms in a five-membered ring
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
- A24F42/00—Simulated smoking devices other than electrically operated; Component parts thereof; Manufacture or testing thereof
- A24F42/10—Devices with chemical heating means
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
- A24F47/00—Smokers' requisites not otherwise provided for
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
- A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
- A24F40/10—Devices using liquid inhalable precursors
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
The purpose of the present invention is to provide a tobacco filling:
that is for a non-combustion-type heating smoking article that heats a filling that contains cut tobacco; that suppresses reductions in the evaporated amount of a fragrant smoke flavor component for the non-combustion-type heating smoking article; and that can suppress the "feeling that fragrant smoke flavor is being inhibited." According to the present invention, an acid that has a first acid dissociation constant of 4.0-6.0 and a boiling point of 366 °C-600 °C is added to a tobacco filling, and, as a result, reductions in the evaporated amount of a fragrant smoke flavor component can be suppressed, as can "the feeling that fragrant smoke flavor is being inhibited."
that is for a non-combustion-type heating smoking article that heats a filling that contains cut tobacco; that suppresses reductions in the evaporated amount of a fragrant smoke flavor component for the non-combustion-type heating smoking article; and that can suppress the "feeling that fragrant smoke flavor is being inhibited." According to the present invention, an acid that has a first acid dissociation constant of 4.0-6.0 and a boiling point of 366 °C-600 °C is added to a tobacco filling, and, as a result, reductions in the evaporated amount of a fragrant smoke flavor component can be suppressed, as can "the feeling that fragrant smoke flavor is being inhibited."
Description
[DESCRIPTION]
[Title of Invention]
TOBACCO FILLING FOR NON-COMBUSTION-TYPE HEATING SMOKING ARTICLE
[Technical Field]
[0001] The present invention relates to a tobacco filler for a non-combustion smoking article that fills a non-combustion smoking article for use.
[Background Art]
[Title of Invention]
TOBACCO FILLING FOR NON-COMBUSTION-TYPE HEATING SMOKING ARTICLE
[Technical Field]
[0001] The present invention relates to a tobacco filler for a non-combustion smoking article that fills a non-combustion smoking article for use.
[Background Art]
[0002] In recent years, non-combustion smoking articles that replace cigarettes and allow experience of a smoke flavor without combusting tobacco have been developed, and one in which a smoke flavor component and a component capable of generating aerosol fill a pod-shaped container for use or one having a heat source at a tip thereof is typically known.
It has been also reported that an acid is added to a filler in such non-combustion smoking articles (see PTL 1 to 3).
[Citation List]
[Patent Literature]
It has been also reported that an acid is added to a filler in such non-combustion smoking articles (see PTL 1 to 3).
[Citation List]
[Patent Literature]
[0003]
[Patent Literature 1] WO 2014/190079 [Patent Literature 2] U.S. Patent Application Publication No.
2015/0020820 (Specification) [Patent Literature 3] U.S. Patent Application Publication No.
2014/0345631 (Specification) [Summary of Invention]
[Technical Problem]
[Patent Literature 1] WO 2014/190079 [Patent Literature 2] U.S. Patent Application Publication No.
2015/0020820 (Specification) [Patent Literature 3] U.S. Patent Application Publication No.
2014/0345631 (Specification) [Summary of Invention]
[Technical Problem]
[0004] During smoking with non-combustion smoking articles, the amount of evaporation of smoke flavor components may be insufficient compared to that from cigarettes or a user may feel so-called "smoke flavor inhibition".
An object of the present invention is to provide a tobacco filler for a non-combustion smoking article that can suppress a reduction in an amount of evaporated smoke flavor components and suppress "smoke flavor inhibition" in a non-combustion smoking article, particularly a smoking article in which a filler containing shredded tobacco is heated.
[Solution to Problem]
An object of the present invention is to provide a tobacco filler for a non-combustion smoking article that can suppress a reduction in an amount of evaporated smoke flavor components and suppress "smoke flavor inhibition" in a non-combustion smoking article, particularly a smoking article in which a filler containing shredded tobacco is heated.
[Solution to Problem]
[0005] The inventors of the present invention carried out an extensive study in order to solve the problem and, as a result, found that by adding an acid fulfilling specific conditions to a tobacco filler, a reduction in the amount of evaporated smoke flavor components may be suppressed and "smoke flavor inhibition" may be suppressed, thereby completing the present invention.
Thus, the present invention is as follows.
<1> A tobacco filler for a non-combustion smoking article containing shredded tobacco, and liquid that generates aerosol, wherein the tobacco filler contains an acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive.
<2> The tobacco filler according to <1>, wherein the acid is at least one selected from the group consisting of ascorbic acid, isoascorbic acid, heneicosanoic acid, lignoceric acid, octacosanoic acid and nonadecanoic acid.
<3> The tobacco filler according to <1> or <2>, containing the acid at 0.25% by mass to 10% by mass inclusive of the whole tobacco filler.
<4> The tobacco filler according to any of <1> to <3>, wherein the liquid that generates aerosol contains propylene glycol (PG).
[Advantageous Effects of Invention]
Thus, the present invention is as follows.
<1> A tobacco filler for a non-combustion smoking article containing shredded tobacco, and liquid that generates aerosol, wherein the tobacco filler contains an acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive.
<2> The tobacco filler according to <1>, wherein the acid is at least one selected from the group consisting of ascorbic acid, isoascorbic acid, heneicosanoic acid, lignoceric acid, octacosanoic acid and nonadecanoic acid.
<3> The tobacco filler according to <1> or <2>, containing the acid at 0.25% by mass to 10% by mass inclusive of the whole tobacco filler.
<4> The tobacco filler according to any of <1> to <3>, wherein the liquid that generates aerosol contains propylene glycol (PG).
[Advantageous Effects of Invention]
[0006] According to the present invention, a reduction in the amount of evaporated smoke flavor components may be suppressed and "smoke flavor inhibition" may be suppressed in a non-combustion smoking article in which a filler containing shredded tobacco is heated.
[Brief Description of Drawings]
[Brief Description of Drawings]
[0007]
[Fig. 1]
Fig. 1 is a section view illustrating an example of a non-combustion smoking article.
[Fig. 2]
Fig. 2 is a graph illustrating the relationship between the first acid dissociation constant of acid and the amount of evaporated smoke flavor components.
[Fig. 3]
Fig. 3 is a graph illustrating the relationship between the boiling point of acid having a first acid dissociation constant of 4.0 to 6.0 inclusive and smoke flavor inhibition.
[Fig. 4]
Fig. 4 is a graph illustrating the relationship between the boiling point of acid having a first acid dissociation constant of 4.0 to 6.0 inclusive and chemical odor.
[Fig. 5]
Fig. 5 is a graph illustrating the relationship between the acid content and smoke flavor inhibition.
[Fig. 6]
Fig. 6 is a graph illustrating the relationship between the type of liquid that generates aerosol and smoke flavor inhibition.
[Description of Embodiment]
[Fig. 1]
Fig. 1 is a section view illustrating an example of a non-combustion smoking article.
[Fig. 2]
Fig. 2 is a graph illustrating the relationship between the first acid dissociation constant of acid and the amount of evaporated smoke flavor components.
[Fig. 3]
Fig. 3 is a graph illustrating the relationship between the boiling point of acid having a first acid dissociation constant of 4.0 to 6.0 inclusive and smoke flavor inhibition.
[Fig. 4]
Fig. 4 is a graph illustrating the relationship between the boiling point of acid having a first acid dissociation constant of 4.0 to 6.0 inclusive and chemical odor.
[Fig. 5]
Fig. 5 is a graph illustrating the relationship between the acid content and smoke flavor inhibition.
[Fig. 6]
Fig. 6 is a graph illustrating the relationship between the type of liquid that generates aerosol and smoke flavor inhibition.
[Description of Embodiment]
[0008] The present invention is described by way of specific examples. However, the present invention is not limited to the following content, and may be appropriately modified and practiced without departing from the scope of the present invention.
[0009] <Tobacco filler for a non-combustion smoking article>
The tobacco filler (hereinafter abbreviated as "tobacco filler of the present invention") for a non-combustion smoking article according to one embodiment of the present invention contains shredded tobacco, and liquid that generates aerosol, and is characterized in that the tobacco filler contains an acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive.
The inventors of the present invention have revealed various issues on non-combustion smoking articles, particularly smoking articles in which a filler containing shredded tobacco is heated.
_ For example, when an acid is added to a filler (which generally contains liquid that generates aerosol) containing shredded tobacco, the amount of evaporated smoke flavor components may be reduced. This may be caused by penetration of added acid into shredded tobacco together with liquid that generates aerosol and formation of salts with smoke flavor components in shredded tobacco.
In non-combustion smoking articles which are heated to high temperature, salts may be dissociated by heating or a reduction in the amount of evaporated smoke flavor components may be suppressed due to high temperature, while the influences may be significant in non-combustion smoking articles which are heated to low temperature.
During smoking using non-combustion smoking articles, users may feel "smoke flavor inhibition" such as receiving a stimulus that is different from tobacco or generating physiological spontaneous actions such as "choking". This may be caused by components that inhibit smoke flavor in a filler, and volatilization of the components together with solvents such as propylene glycol may cause "smoke flavor inhibition".
The inventors of the present invention revealed that formation of salts from acids and smoke flavor components in shredded tobacco is correlated with the first acid dissociation constant (pKal) representing the strength of acid and formation of salts may be suppressed by selecting an acid having a first acid dissociation constant within a specific range, and less chemical odor (chemical smell) or the like may be sensed by selecting an acid having a boiling point at or above a certain temperature. Namely, the inventors of the present invention found that by adding an "acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive" to a tobacco filler, a reduction in the amount of evaporated smoke flavor components may be suppressed and "smoke flavor inhibition" may be suppressed.
The "first acid dissociation constant" means an acid dissociation constant in water at normal temperature (25 C) The "boiling point" means a boiling point at pressure of 760 mmHg.
The "non-combustion smoking article", "shredded tobacco", "liquid that generates aerosol", "acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive" and the like are hereinafter specifically described.
The tobacco filler (hereinafter abbreviated as "tobacco filler of the present invention") for a non-combustion smoking article according to one embodiment of the present invention contains shredded tobacco, and liquid that generates aerosol, and is characterized in that the tobacco filler contains an acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive.
The inventors of the present invention have revealed various issues on non-combustion smoking articles, particularly smoking articles in which a filler containing shredded tobacco is heated.
_ For example, when an acid is added to a filler (which generally contains liquid that generates aerosol) containing shredded tobacco, the amount of evaporated smoke flavor components may be reduced. This may be caused by penetration of added acid into shredded tobacco together with liquid that generates aerosol and formation of salts with smoke flavor components in shredded tobacco.
In non-combustion smoking articles which are heated to high temperature, salts may be dissociated by heating or a reduction in the amount of evaporated smoke flavor components may be suppressed due to high temperature, while the influences may be significant in non-combustion smoking articles which are heated to low temperature.
During smoking using non-combustion smoking articles, users may feel "smoke flavor inhibition" such as receiving a stimulus that is different from tobacco or generating physiological spontaneous actions such as "choking". This may be caused by components that inhibit smoke flavor in a filler, and volatilization of the components together with solvents such as propylene glycol may cause "smoke flavor inhibition".
The inventors of the present invention revealed that formation of salts from acids and smoke flavor components in shredded tobacco is correlated with the first acid dissociation constant (pKal) representing the strength of acid and formation of salts may be suppressed by selecting an acid having a first acid dissociation constant within a specific range, and less chemical odor (chemical smell) or the like may be sensed by selecting an acid having a boiling point at or above a certain temperature. Namely, the inventors of the present invention found that by adding an "acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive" to a tobacco filler, a reduction in the amount of evaporated smoke flavor components may be suppressed and "smoke flavor inhibition" may be suppressed.
The "first acid dissociation constant" means an acid dissociation constant in water at normal temperature (25 C) The "boiling point" means a boiling point at pressure of 760 mmHg.
The "non-combustion smoking article", "shredded tobacco", "liquid that generates aerosol", "acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive" and the like are hereinafter specifically described.
[0010] The tobacco filler of the present invention is a tobacco filler for a non-combustion smoking article containing shredded tobacco, and liquid that generates aerosol. The non-combustion smoking article which is filled with the tobacco filler of the present invention is not particularly limited as to the specific structure and the like thereof, and may appropriately be any well-known non-combustion smoking article. The non-combustion smoking article is hereinafter described by way of specific examples.
Examples of the non-combustion smoking article include the one that has the structure as a non-combustion smoking article 10 illustrated in Fig. 1. Fig. 1 is a section view of the cylindrical non-combustion smoking article 10 along the longitudinal direction.
The non-combustion smoking article 10 has the structure having a battery 101, a pod 103 that accommodates a filler 102 and a heater 104 and a mouthpiece 105. By filling the pod 103 with the tobacco filler of the present invention and heating the same, aerosol is generated.
The heating temperature of the tobacco filler in the non-combustion smoking article is generally 22 C or higher, preferably 100 C or higher and more preferably 150 C or higher, and generally 350 C or lower, preferably 300 C or lower and more preferably 250 C or lower. The non-combustion smoking article having a heating temperature of a tobacco filler within the above range tends to have an issue of "smoke flavor inhibition", and thus characteristics of the tobacco filler of the present invention may be more efficiently exploited.
Examples of the non-combustion smoking article include the one that has the structure as a non-combustion smoking article 10 illustrated in Fig. 1. Fig. 1 is a section view of the cylindrical non-combustion smoking article 10 along the longitudinal direction.
The non-combustion smoking article 10 has the structure having a battery 101, a pod 103 that accommodates a filler 102 and a heater 104 and a mouthpiece 105. By filling the pod 103 with the tobacco filler of the present invention and heating the same, aerosol is generated.
The heating temperature of the tobacco filler in the non-combustion smoking article is generally 22 C or higher, preferably 100 C or higher and more preferably 150 C or higher, and generally 350 C or lower, preferably 300 C or lower and more preferably 250 C or lower. The non-combustion smoking article having a heating temperature of a tobacco filler within the above range tends to have an issue of "smoke flavor inhibition", and thus characteristics of the tobacco filler of the present invention may be more efficiently exploited.
[0011] Examples of the type of the shredded tobacco include flue-cured tobacco, Burley tobacco, Japanese domestic tobacco, regenerated tobacco and the like. Examples of the region used include the leaf (expanded tobacco), stem, rib (cut stem), root, flower and the like.
[0012] The dimension of the shredded tobacco is not particularly limited. The shredded tobacco preferably has a sphere equivalent diameter of generally 1.5 mm or less and preferably 0.5 mm or less and generally 0.01 mm or more as measured by a projected sectional-area method (such as the method using Camsizer (Retsch Technology GmbH) ) .
[0013] The tobacco filler of the present invention contains shredded tobacco at generally 20% by mass or more, preferably 30%
by mass or more and more preferably 40% by mass or more, and generally 80% by mass or less, preferably 70% by mass or less and more preferably 60% by mass or less. The content within the above range allows easier suppression of a reduction in the amount of evaporated smoke flavor components and more effective suppression of "smoke flavor inhibition".
by mass or more and more preferably 40% by mass or more, and generally 80% by mass or less, preferably 70% by mass or less and more preferably 60% by mass or less. The content within the above range allows easier suppression of a reduction in the amount of evaporated smoke flavor components and more effective suppression of "smoke flavor inhibition".
[0014] Examples of the liquid that generates aerosol include polyhydric alcohols such as glycerol, propylene glycol, triethylene glycol and tetraethylene glycol; aliphatic esters of carboxylic acids such as methyl stearate, dimethyl dodecanedioate and dimethyl tetradecanedioate and the like. The liquid used is not limited to one type and may be a combination of two or more.
The liquid that generates aerosol preferably contains propylene glycol. Propylene glycol is used for food and medicinal products as a highly safe solution and can easily generate visible smoke because of the low boiling point and liability of vaporisation.
Meanwhile, propylene glycol has high vapour pressure, and thus is liable to volatilise in the oral cavity. Because of this, propylene glycol may create an atmosphere in which components inhibiting smoke flavor contained in aerosol are liable to volatilise, thereby more easily causing an issue of "smoke flavor inhibition".
Consequently, characteristics of the tobacco filler of the present invention may be more efficiently exploited.
The liquid that generates aerosol preferably contains propylene glycol. Propylene glycol is used for food and medicinal products as a highly safe solution and can easily generate visible smoke because of the low boiling point and liability of vaporisation.
Meanwhile, propylene glycol has high vapour pressure, and thus is liable to volatilise in the oral cavity. Because of this, propylene glycol may create an atmosphere in which components inhibiting smoke flavor contained in aerosol are liable to volatilise, thereby more easily causing an issue of "smoke flavor inhibition".
Consequently, characteristics of the tobacco filler of the present invention may be more efficiently exploited.
[0015] The tobacco filler of the present invention contains liquid that generates aerosol at generally 20% by mass or more, preferably 30% by mass or more and more preferably 40% by mass or more, and generally 80% by mass or less, preferably 70% by mass or less and more preferably 60% by mass or less. The content within the above range allows easier suppression of a reduction in the amount of evaporated smoke flavor components and more effective suppression of "smoke flavor inhibition".
[0016] The tobacco filler of the present invention is characterised in that the tobacco filler contains an acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive (hereinafter also abbreviated as "acid"). Specific acids are not particularly limited as far as the acids fulfil the conditions and well-known acids maybe appropriately used according to the purpose. Specific examples are hereinafter described.
The acid has a first acid dissociation constant of preferably 4.5 or more and preferably 5.5 or less.
The acid has a boiling point of preferably 400 C or higher and preferably 560 C or lower.
The first acid dissociation constant and the boiling point within the above ranges allows more effective suppression of "smoke flavor inhibition".
The acid has a first acid dissociation constant of preferably 4.5 or more and preferably 5.5 or less.
The acid has a boiling point of preferably 400 C or higher and preferably 560 C or lower.
The first acid dissociation constant and the boiling point within the above ranges allows more effective suppression of "smoke flavor inhibition".
[0017] Examples of the acid include ascorbic acid, isoascorbic acid, heneicosanoic acid, lignoceric acid, octacosanoic acid, nonadecanoic acid and the like.
Among others, ascorbic acid and isoascorbic acid are particularly preferred.
The acid as described above allows easier suppression of a reduction in the amount of evaporated smoke flavor components and more effective suppression of "smoke flavor inhibition".
Among others, ascorbic acid and isoascorbic acid are particularly preferred.
The acid as described above allows easier suppression of a reduction in the amount of evaporated smoke flavor components and more effective suppression of "smoke flavor inhibition".
[0018] The tobacco filler of the present invention contains the acid at generally 0.25% by mass or more and preferably 1% by mass or more and generally 10% by mass or less. The content within the above range allows easier suppression of a reduction in the amount of evaporated smoke flavor components and more effective suppression of "smoke flavor inhibition".
[0019] The tobacco filler of the present invention contains shredded tobacco, and liquid that generates aerosol. Generally, components contained in shredded tobacco such as water elute in the liquid that generates aerosol, and thus it can be regarded that the tobacco filler of the present invention also contains water.
The tobacco filler of the present invention contains water at generally 5% by mass or more, preferably 7.5% by mass or more and more preferably 10% by mass or more, and generally 30% by mass or less, preferably 25% by mass or less and more preferably 20%
by mass or less of the whole tobacco filler. The content within the above range allows easier suppression of a reduction in the amount of evaporated smoke flavor components and more effective suppression of "smoke flavor inhibition".
Examples
The tobacco filler of the present invention contains water at generally 5% by mass or more, preferably 7.5% by mass or more and more preferably 10% by mass or more, and generally 30% by mass or less, preferably 25% by mass or less and more preferably 20%
by mass or less of the whole tobacco filler. The content within the above range allows easier suppression of a reduction in the amount of evaporated smoke flavor components and more effective suppression of "smoke flavor inhibition".
Examples
[0020] The present invention is more specifically described by way of Examples. The present invention may be appropriately modified within the scope of the present invention.
[0021] <Examples 1 to 6, Comparative Examples 1 to 21: Effect by first acid dissociation constant and boiling point of acids>
To shredded flue-cured tobacco (produced in Japan, 100 mg) , 100 mg of liquid obtained by mixing propylene glycol and glycerol at 1:1 (weight ratio) was added and the acid indicated in Table 1 was added at 5% by mass in terms of the mass of the whole composition, thereby preparing a sample. Shredded tobacco used was obtained by grinding tobacco in a household mixer followed by shaking on a sieve (AS200, manufactured by Retsch Technology GmbH) under the condition: amplitude-1.5 mm/"g" for 2 minutes, and had a mesh size of 0.5 mm or less.
The prepared sample was placed so as to attach to a pod dedicated to a product with the product name "Ploom " marketed by Japan Tobacco Inc., and stored for 2 days or more under the conditions of 22 C and humidity of 60%. It was verified that the heating temperature (during stable operation) of shredded tobacco using Ploom was about 160 C to 170 C by preliminary measurement using a thermocouple.
In smoking test, the prepared pod was attached to Ploom and the amount of evaporated smoke flavor components during initial puffs was measured under specified smoking conditions (55 m1/2s, smoking interval: 30s) on a smoking machine (Borgwaldt, RM-26).
In the present experiment, the indicative component selected was nicotine, which can be easily measured as a smoke flavor component.
Smoke was trapped with a Cambridge filter pad, the smoke trapped on the filter was extracted in a methanol solvent while shaking for 40 minutes and nicotine was assayed by GC-FID.
The sensory evaluation of the smoking test was carried out by four evaluators and "smoke flavor inhibition" and "chemical odor"
as the taste of acid were evaluated on a 7-grade scale of 1 to 7.
"Chemical odor" means the smell of chemicals and is unwanted odor during smoking by human beings. The higher the score is, the stronger the chemical odor is. In the results of the present Examples, it was regarded that the region in which the evaluated scores on smoke flavor inhibition and chemical odor were 2 or less was a region with an excellent effect in which evaluators could sufficiently recognize the difference. The evaluation was made and written down according to the sensation during smoking.
The physical values of acids, the amount of evaporated smoke flavor component and the results of the sensory test are respectively indicated in Table 1.
Table 1. Type and physical values of acids and evaluation results .--, .----.
H
CD
Type of acid, physical values kmount of W CD
evaporated smoke Z-.Y. N3 Boiling Acid Smoke flavor Chemical E' ND
flavor components Classification Name Point dissociation inhibition odor M -(nicotine, in this case) [ C] constant pKai =
[mq/10 puffs] E, Comparative Example 1 No addition No addition 3.8 1.7 0.25 Comparative Example 2 Inorganic Phosphoric acid 213 1.97 1.0 2.0 0.04 acid Comparative Example 3 Aromatic Benzoic acid 249 4.21 4.3 4.2 0.21 Comparative Example 4 Carboxylic Cinnamic acid 300 4.44 3.1 5.3 0.11 acid Comparative Example 5 Acetic acid 118 4.76 4.3 4.8 023 Comparative Example 6 . Decanoic acid 269 4.90 2.0 6.7 0.23 Comparative Example 7 Lauric acid 299 5.20 2.2 5.8 0.22 Comparative Example 8 Aliphatic Myristic acid 326 1.5 6.2 0.23 Comparative Example 9 Carboxylic Palmitic acid 351 1.8 3.0 0.28 Comparative Example 10 acid Stearic acid 361 2.2 1.5 0.21 P
Example 1 Heneicosanoic acid 384 5 00 2.0 1.3 0.27 .. .
Example 2 Lignoceric acid 406 1.7 1.7 0.24 w Example 3 Octacosanoic acid 431 2.0 1.5 0.26 Iv 0, m Comparative Example 11 Unsaturated Linolenic acid 365 2.8 2.5 0.19 r 1-, Example 4 , Carboxylic Nonadecanoic acid 368 1.9 2.0 0.22 r (..,) Iv Comparative Example 12, acid Sorbic acid 228 4.76 4.0 2.8 0.22 0 r m Comparative Example 13, Citric acid 175 3.09 1.7 3_3 0.07 1 r Comparative Example 14, Lactic acid 122 3.86 1.7 2.3 0.11 r Comparative Example 15 Oxalic acid 150 1.27 1.3 5.3 0.04 Iv m Comparative Example 16 Hydroxy Tartaric acid 399 3.22 2.0 2.8 . 0.05 Comparative Example 17 acid Succinic acid 235 4.20 1.3 2.3 . 0.14 Comparative Example 18 Fumaric acid 290 3.03 1.3 3.5 , 0.05 Comparative Example 19 Malic acid 322 3.40 2.6 3.7 0.08 Comparative Example 20 Keto Levulinic acid 245 4.44 1.3 3.0 0.23 Comparative Example 21 acid Pyruvic acid 165 2.50 1.2 3.8 0.17 Example 5 Ascorbic acid 553 4.17 1.3 1.7 0.20 Other .
Example 6 Isoascorbic acid 503 4.13 1.5 2.0 0.21 [0023] Fig. 2 indicates a graph illustrating the relationship between the first acid dissociation constant of acids and the amount of evaporated smoke flavor components. From Fig. 2, it resulted that acids having low first acid dissociation constant had low amounts of smoke flavor components, and for most of acids having an acid dissociation constant of 4.0 or more, the amounts of smoke flavor components were equivalent to the amount of smoke flavor components without addition of acid. From this result, it was found that by using an acid having a first acid dissociation constant of 4.0 or more, the amount of evaporated smoke flavor components does not decrease. As most of acids have a first acid dissociation constant or 6.0 or less by taking the pH of acids into account, the ideal range of the first acid dissociation constant is 4.0 to 6.0 inclusive.
Fig. 3 indicates a graph illustrating the relationship between the boiling point of acids having a first acid dissociation constant of 4.0 to 6.0 inclusive and smoke flavor inhibition. It was found that at a boiling point of 366 C or higher, smoke flavor inhibition could be reduced with almost all acids, and thus the boiling point was important for reduction of smoke flavor inhibition.
Fig. 4 indicates a graph illustrating the relationship between the boiling point of acids having a first acid dissociation constant of 4.0 to 6.0 inclusive and chemical odor. It was found that chemical odor decreased with acids having a boiling point of 366 C
or higher. When the boiling point of acid is too high, the amount of acid released by heating decreases, and thus it is believed that the boiling point is preferably 600 C or lower.
From the above, under the conditions where the amount of smoke flavor components kept constant, use of an acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive had low effects on the taste and flavor and could reduce smoke flavor inhibition.
[0024] <Examples 7 to 12: Effect by acid content>
The test was carried out in the same manner as in previous Examples except that the contents of acids, isoascorbic acid, lignoceric acid and nonadecanoic acid, were changed from 5% by mass in previous Examples to 3% by mass or 1% by mass. In the present evaluation, only an effect on smoke flavor inhibition was focused because the amounts of evaporated smoke flavor components are equivalent.
[0025]
[Table 2]
Table 2. Type and physical values of acids and evaluation results Boiling Acid Content Smoke flavor Acid name Point Dissociation [wt%] inhibition Pc] constant pKai Example 7 1.00 2.0 Isoascorbic Example 8 3.00 503 4.13 1.7 acid Example 6 5.00 1.5 Example 9 1.00 2.0 Lignoceric Example 10 3.00 406 2.0 acid Example 2 5.00 1.7 , 5.00 Example 11 1.00 2.0 Nonadecanoic Example 12 3.00 368 2.0 acid Example 4 5.00 1.9 [0026] Fig. 5 indicates a graph illustrating the relationship between the acid content and smoke flavor inhibition. From Fig.
5, it may be observed that even when the content is reduced to 1%
by mass, the effect of acid is high. This is merely because a highly effective acid can exhibit the effect at a low content. Because acids such as isoascorbic acid, lignoceric acid and nonadecanoic acid have high boiling points, the acids tend to be evaporated by heating, generate aerosol by condensation and remain in particles, and it is predicted that a high effect is obtained because the acids remain in aerosol even after dilution in the oral cavity during smoking. When the acid content is excessive, characteristics of acid may be noticeable, and thus a suitable content may be 10% by mass or less.
[0027] <Examples 13 to 16, Comparative Examples 22 to 25: Effect by liquid that generates aerosol>
The test was carried out in the same manner as in previous Examples and Comparative Examples except that the liquid that generates aerosol was varied. In the present test, the solvents which were liquids that generate aerosol used were, in addition to propylene glycol, glycerol, diacetin and triethyl citrate (TEC), and the acid used was nonadecanoic acid. The results are shown in Fig. 6. When propylene glycol was used, the highest smoke flavor inhibition was obtained and the smoke flavor inhibition was low for other liquids. This indicates that the liquid that generates aerosol which is likely to exhibit the highest effect is propylene glycol, and the present technology is effective when a whole or a small amount of the liquid contained is propylene glycol.
[0028]
[Table 3]
Table 3. Type and physical values of liquids that generate aerosol and evaluation results Content Smoke flavor Liquid Acid Content [wt%]
[wt%1 inhibition Propylene Example 13 3.0 glycol Example 14 , Glycerol Nonadecanoic 1.3 50 (additional Example 15 Diacetin acid 1.3 amount) Triethyl Example 16 2.5 citrate Comparative - Propylene 6.0 Example 22 glycol Comparative Glycerol 1.8 Example 23 50 No addition Comparative Diacetin 1.5 Example 24 Comparative Triethyl 3.5 Example 25 citrate [Industrial Applicability]
[0029] The tobacco filler of the present invention may fill a non-combustion smoking article for smoking.
To shredded flue-cured tobacco (produced in Japan, 100 mg) , 100 mg of liquid obtained by mixing propylene glycol and glycerol at 1:1 (weight ratio) was added and the acid indicated in Table 1 was added at 5% by mass in terms of the mass of the whole composition, thereby preparing a sample. Shredded tobacco used was obtained by grinding tobacco in a household mixer followed by shaking on a sieve (AS200, manufactured by Retsch Technology GmbH) under the condition: amplitude-1.5 mm/"g" for 2 minutes, and had a mesh size of 0.5 mm or less.
The prepared sample was placed so as to attach to a pod dedicated to a product with the product name "Ploom " marketed by Japan Tobacco Inc., and stored for 2 days or more under the conditions of 22 C and humidity of 60%. It was verified that the heating temperature (during stable operation) of shredded tobacco using Ploom was about 160 C to 170 C by preliminary measurement using a thermocouple.
In smoking test, the prepared pod was attached to Ploom and the amount of evaporated smoke flavor components during initial puffs was measured under specified smoking conditions (55 m1/2s, smoking interval: 30s) on a smoking machine (Borgwaldt, RM-26).
In the present experiment, the indicative component selected was nicotine, which can be easily measured as a smoke flavor component.
Smoke was trapped with a Cambridge filter pad, the smoke trapped on the filter was extracted in a methanol solvent while shaking for 40 minutes and nicotine was assayed by GC-FID.
The sensory evaluation of the smoking test was carried out by four evaluators and "smoke flavor inhibition" and "chemical odor"
as the taste of acid were evaluated on a 7-grade scale of 1 to 7.
"Chemical odor" means the smell of chemicals and is unwanted odor during smoking by human beings. The higher the score is, the stronger the chemical odor is. In the results of the present Examples, it was regarded that the region in which the evaluated scores on smoke flavor inhibition and chemical odor were 2 or less was a region with an excellent effect in which evaluators could sufficiently recognize the difference. The evaluation was made and written down according to the sensation during smoking.
The physical values of acids, the amount of evaporated smoke flavor component and the results of the sensory test are respectively indicated in Table 1.
Table 1. Type and physical values of acids and evaluation results .--, .----.
H
CD
Type of acid, physical values kmount of W CD
evaporated smoke Z-.Y. N3 Boiling Acid Smoke flavor Chemical E' ND
flavor components Classification Name Point dissociation inhibition odor M -(nicotine, in this case) [ C] constant pKai =
[mq/10 puffs] E, Comparative Example 1 No addition No addition 3.8 1.7 0.25 Comparative Example 2 Inorganic Phosphoric acid 213 1.97 1.0 2.0 0.04 acid Comparative Example 3 Aromatic Benzoic acid 249 4.21 4.3 4.2 0.21 Comparative Example 4 Carboxylic Cinnamic acid 300 4.44 3.1 5.3 0.11 acid Comparative Example 5 Acetic acid 118 4.76 4.3 4.8 023 Comparative Example 6 . Decanoic acid 269 4.90 2.0 6.7 0.23 Comparative Example 7 Lauric acid 299 5.20 2.2 5.8 0.22 Comparative Example 8 Aliphatic Myristic acid 326 1.5 6.2 0.23 Comparative Example 9 Carboxylic Palmitic acid 351 1.8 3.0 0.28 Comparative Example 10 acid Stearic acid 361 2.2 1.5 0.21 P
Example 1 Heneicosanoic acid 384 5 00 2.0 1.3 0.27 .. .
Example 2 Lignoceric acid 406 1.7 1.7 0.24 w Example 3 Octacosanoic acid 431 2.0 1.5 0.26 Iv 0, m Comparative Example 11 Unsaturated Linolenic acid 365 2.8 2.5 0.19 r 1-, Example 4 , Carboxylic Nonadecanoic acid 368 1.9 2.0 0.22 r (..,) Iv Comparative Example 12, acid Sorbic acid 228 4.76 4.0 2.8 0.22 0 r m Comparative Example 13, Citric acid 175 3.09 1.7 3_3 0.07 1 r Comparative Example 14, Lactic acid 122 3.86 1.7 2.3 0.11 r Comparative Example 15 Oxalic acid 150 1.27 1.3 5.3 0.04 Iv m Comparative Example 16 Hydroxy Tartaric acid 399 3.22 2.0 2.8 . 0.05 Comparative Example 17 acid Succinic acid 235 4.20 1.3 2.3 . 0.14 Comparative Example 18 Fumaric acid 290 3.03 1.3 3.5 , 0.05 Comparative Example 19 Malic acid 322 3.40 2.6 3.7 0.08 Comparative Example 20 Keto Levulinic acid 245 4.44 1.3 3.0 0.23 Comparative Example 21 acid Pyruvic acid 165 2.50 1.2 3.8 0.17 Example 5 Ascorbic acid 553 4.17 1.3 1.7 0.20 Other .
Example 6 Isoascorbic acid 503 4.13 1.5 2.0 0.21 [0023] Fig. 2 indicates a graph illustrating the relationship between the first acid dissociation constant of acids and the amount of evaporated smoke flavor components. From Fig. 2, it resulted that acids having low first acid dissociation constant had low amounts of smoke flavor components, and for most of acids having an acid dissociation constant of 4.0 or more, the amounts of smoke flavor components were equivalent to the amount of smoke flavor components without addition of acid. From this result, it was found that by using an acid having a first acid dissociation constant of 4.0 or more, the amount of evaporated smoke flavor components does not decrease. As most of acids have a first acid dissociation constant or 6.0 or less by taking the pH of acids into account, the ideal range of the first acid dissociation constant is 4.0 to 6.0 inclusive.
Fig. 3 indicates a graph illustrating the relationship between the boiling point of acids having a first acid dissociation constant of 4.0 to 6.0 inclusive and smoke flavor inhibition. It was found that at a boiling point of 366 C or higher, smoke flavor inhibition could be reduced with almost all acids, and thus the boiling point was important for reduction of smoke flavor inhibition.
Fig. 4 indicates a graph illustrating the relationship between the boiling point of acids having a first acid dissociation constant of 4.0 to 6.0 inclusive and chemical odor. It was found that chemical odor decreased with acids having a boiling point of 366 C
or higher. When the boiling point of acid is too high, the amount of acid released by heating decreases, and thus it is believed that the boiling point is preferably 600 C or lower.
From the above, under the conditions where the amount of smoke flavor components kept constant, use of an acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366 C to 600 C inclusive had low effects on the taste and flavor and could reduce smoke flavor inhibition.
[0024] <Examples 7 to 12: Effect by acid content>
The test was carried out in the same manner as in previous Examples except that the contents of acids, isoascorbic acid, lignoceric acid and nonadecanoic acid, were changed from 5% by mass in previous Examples to 3% by mass or 1% by mass. In the present evaluation, only an effect on smoke flavor inhibition was focused because the amounts of evaporated smoke flavor components are equivalent.
[0025]
[Table 2]
Table 2. Type and physical values of acids and evaluation results Boiling Acid Content Smoke flavor Acid name Point Dissociation [wt%] inhibition Pc] constant pKai Example 7 1.00 2.0 Isoascorbic Example 8 3.00 503 4.13 1.7 acid Example 6 5.00 1.5 Example 9 1.00 2.0 Lignoceric Example 10 3.00 406 2.0 acid Example 2 5.00 1.7 , 5.00 Example 11 1.00 2.0 Nonadecanoic Example 12 3.00 368 2.0 acid Example 4 5.00 1.9 [0026] Fig. 5 indicates a graph illustrating the relationship between the acid content and smoke flavor inhibition. From Fig.
5, it may be observed that even when the content is reduced to 1%
by mass, the effect of acid is high. This is merely because a highly effective acid can exhibit the effect at a low content. Because acids such as isoascorbic acid, lignoceric acid and nonadecanoic acid have high boiling points, the acids tend to be evaporated by heating, generate aerosol by condensation and remain in particles, and it is predicted that a high effect is obtained because the acids remain in aerosol even after dilution in the oral cavity during smoking. When the acid content is excessive, characteristics of acid may be noticeable, and thus a suitable content may be 10% by mass or less.
[0027] <Examples 13 to 16, Comparative Examples 22 to 25: Effect by liquid that generates aerosol>
The test was carried out in the same manner as in previous Examples and Comparative Examples except that the liquid that generates aerosol was varied. In the present test, the solvents which were liquids that generate aerosol used were, in addition to propylene glycol, glycerol, diacetin and triethyl citrate (TEC), and the acid used was nonadecanoic acid. The results are shown in Fig. 6. When propylene glycol was used, the highest smoke flavor inhibition was obtained and the smoke flavor inhibition was low for other liquids. This indicates that the liquid that generates aerosol which is likely to exhibit the highest effect is propylene glycol, and the present technology is effective when a whole or a small amount of the liquid contained is propylene glycol.
[0028]
[Table 3]
Table 3. Type and physical values of liquids that generate aerosol and evaluation results Content Smoke flavor Liquid Acid Content [wt%]
[wt%1 inhibition Propylene Example 13 3.0 glycol Example 14 , Glycerol Nonadecanoic 1.3 50 (additional Example 15 Diacetin acid 1.3 amount) Triethyl Example 16 2.5 citrate Comparative - Propylene 6.0 Example 22 glycol Comparative Glycerol 1.8 Example 23 50 No addition Comparative Diacetin 1.5 Example 24 Comparative Triethyl 3.5 Example 25 citrate [Industrial Applicability]
[0029] The tobacco filler of the present invention may fill a non-combustion smoking article for smoking.
Claims (4)
- [Claim 1]
A tobacco filler for a non-combustion smoking article comprising a shredded tobacco, and liquid that generates aerosol, wherein the tobacco filler contains an acid that has a first acid dissociation constant of 4.0 to 6.0 inclusive and a boiling point of 366°C to 600°C inclusive. - [Claim 2]
The tobacco filler according to claim 1, wherein the acid is at least one selected from the group consisting of ascorbic acid, isoascorbic acid, heneicosanoic acid, lignoceric acid, octacosanoic acid and nonadecanoic acid. - [Claim 3]
The tobacco filler according to claim 1 or 2, wherein the tobacco filler containing the acid at 0.25% by mass to 10% by mass inclusive of the whole tobacco filler. - [Claim 4]
The tobacco filler according to any one of claims 1 to 3, wherein the liquid that generates aerosol contains propylene glycol (PG).
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PCT/JP2016/065717 WO2017203686A1 (en) | 2016-05-27 | 2016-05-27 | Tobacco filling for non-combustion-type heating smoking article |
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US (1) | US20190090531A1 (en) |
EP (1) | EP3446577B1 (en) |
JP (1) | JP6839181B2 (en) |
KR (2) | KR20190005225A (en) |
CN (1) | CN109152417B (en) |
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EP3949771B1 (en) * | 2019-03-29 | 2024-06-12 | Japan Tobacco Inc. | Heat-not-burn smoking article, method for using same, and heat-not-burn smoking system |
EP4005405A4 (en) | 2019-07-31 | 2023-08-16 | Japan Tobacco Inc. | Heat-not-burn tobacco product and heated tobacco product |
WO2022049703A1 (en) * | 2020-09-03 | 2022-03-10 | 日本たばこ産業株式会社 | Tobacco filling material, non-combustion heating-type flavor inhaler, and method for producing tobacco filling material |
Family Cites Families (21)
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ZA75351B (en) * | 1974-02-15 | 1976-01-28 | Hoffmann La Roche | Treatment of smoking material |
US4286606A (en) * | 1979-06-18 | 1981-09-01 | Philip Morris Incorporated | Tobacco flavorants |
GB2203022B (en) * | 1987-03-23 | 1991-11-20 | Imp Tobacco Co Ltd | Smoking material and process for making the same |
US4936920A (en) * | 1988-03-09 | 1990-06-26 | Philip Morris Incorporated | High void volume/enhanced firmness tobacco rod and method of processing tobacco |
GB9605554D0 (en) * | 1996-03-07 | 1996-05-15 | British American Tobacco Co | Suitable filler material for smoking articles |
US5713376A (en) * | 1996-05-13 | 1998-02-03 | Berger; Carl | Non-addictive tobacco products |
US20060254606A1 (en) * | 2005-05-16 | 2006-11-16 | Fazlani Arif Abdul K | Novel smoking composition |
EP2100525A1 (en) * | 2008-03-14 | 2009-09-16 | Philip Morris Products S.A. | Electrically heated aerosol generating system and method |
US8434496B2 (en) * | 2009-06-02 | 2013-05-07 | R. J. Reynolds Tobacco Company | Thermal treatment process for tobacco materials |
US8944072B2 (en) * | 2009-06-02 | 2015-02-03 | R.J. Reynolds Tobacco Company | Thermal treatment process for tobacco materials |
US10051884B2 (en) * | 2010-03-26 | 2018-08-21 | Philip Morris Usa Inc. | Controlled release mentholated tobacco beads |
US9192193B2 (en) * | 2011-05-19 | 2015-11-24 | R.J. Reynolds Tobacco Company | Molecularly imprinted polymers for treating tobacco material and filtering smoke from smoking articles |
CN102936535B (en) * | 2012-11-23 | 2014-02-12 | 中国烟草总公司郑州烟草研究院 | Preparation method and application of natural tobacco aroma enhancer |
JP6157169B2 (en) | 2013-03-27 | 2017-07-05 | 株式会社Lixil | Continuous window |
EP2993999B1 (en) * | 2013-05-06 | 2021-01-27 | Juul Labs, Inc. | Nicotine salt formulations for electronic cigarettes and method of delivering nicotine |
US11202470B2 (en) * | 2013-05-22 | 2021-12-21 | Njoy, Inc. | Compositions, devices, and methods for nicotine aerosol delivery |
US9282771B2 (en) | 2013-07-09 | 2016-03-15 | Hector F. Figueroa | Ashtray system |
CN103478895B (en) * | 2013-10-16 | 2015-09-30 | 山东临沂烟草有限公司 | A kind of tobacco leaf that prevents modulates the improper method causing browning reaction |
EP3148982A1 (en) * | 2014-05-27 | 2017-04-05 | R. J. Reynolds Tobacco Company | Nicotine salts, co-crystals, and salt co-crystal complexes |
EP3373751B1 (en) * | 2015-11-05 | 2020-02-12 | Philip Morris Products S.a.s. | Homogenized tobacco material with improved volatile transfer |
EP3714876A1 (en) * | 2019-03-29 | 2020-09-30 | VitaSalts AG | Evaporation compounds for inhalation |
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KR20210158861A (en) | 2021-12-31 |
EP3446577A1 (en) | 2019-02-27 |
KR20190005225A (en) | 2019-01-15 |
WO2017203686A1 (en) | 2017-11-30 |
US20190090531A1 (en) | 2019-03-28 |
CA3025611C (en) | 2020-07-28 |
EP3446577B1 (en) | 2022-08-24 |
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EA201892755A1 (en) | 2019-05-31 |
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