EP3973794A1 - Duftstoffhaltige folie für einen heizbaren aroma-inhalator und heizbarer aroma-inhalator - Google Patents

Duftstoffhaltige folie für einen heizbaren aroma-inhalator und heizbarer aroma-inhalator Download PDF

Info

Publication number
EP3973794A1
EP3973794A1 EP19930055.9A EP19930055A EP3973794A1 EP 3973794 A1 EP3973794 A1 EP 3973794A1 EP 19930055 A EP19930055 A EP 19930055A EP 3973794 A1 EP3973794 A1 EP 3973794A1
Authority
EP
European Patent Office
Prior art keywords
flavorant
containing sheet
mass
aerosol
flavor
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.)
Pending
Application number
EP19930055.9A
Other languages
English (en)
French (fr)
Other versions
EP3973794A4 (de
Inventor
Yasuo Tanaka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Japan Tobacco Inc
Original Assignee
Japan Tobacco Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Japan Tobacco Inc filed Critical Japan Tobacco Inc
Publication of EP3973794A1 publication Critical patent/EP3973794A1/de
Publication of EP3973794A4 publication Critical patent/EP3973794A4/de
Pending legal-status Critical Current

Links

Images

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
    • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
    • 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
    • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
    • A24D1/00—Cigars; Cigarettes
    • A24D1/20—Cigarettes specially adapted for simulated smoking devices

Definitions

  • the present invention relates to a flavorant-containing sheet for a heating-type flavor inhaler, and a heating-type flavor inhaler.
  • a flavorant-containing sheet for a smoking article containing a polysaccharide, a flavorant, and an emulsifier is known ( WO 2012/118032 ).
  • Such a flavorant-containing sheet contains a flavorant with the flavorant being coated with a polysaccharide, and thus exhibits a high flavorant storage stability.
  • the flavorant-containing sheet is prepared by spreading a raw material slurry containing a polysaccharide, a flavorant, and an emulsifier onto a substrate, followed by drying.
  • the prepared flavorant-containing sheet is cut, and the resulting cut pieces are mixed with cut tobacco and incorporated as a tobacco filler into a smoking article such as cigarette.
  • An object of the present invention is to provide a technique relating to a flavorant-containing sheet for use in a heating-type flavor inhaler.
  • a flavorant-containing sheet for a heating-type flavor inhaler comprising:
  • a heating-type flavor inhaler comprising:
  • a flavorant-containing sheet for a heating-type flavor inhaler (hereinafter also referred to as a flavorant-containing sheet) includes:
  • the flavorant-containing sheet can be produced by kneading, in water, a raw material containing (i) agar, (ii) at least one saccharide compound selected from the group consisting of saccharides and sugar alcohols, (iii) a flavorant, and (iv) an emulsifier to prepare a raw material slurry, and spreading the raw material slurry onto a substrate, followed by drying.
  • Agar serves to fix and coat a flavorant dispersed in a flavorant-containing sheet.
  • a blending amount of agar in the raw material slurry is preferably 10 to 50% by mass, and more preferably 15 to 45% by mass, with respect to a total mass (i.e., dry matter mass) of components other than water in the raw material slurry.
  • a saccharide compound is at least one selected from the group consisting of saccharides and sugar alcohols.
  • saccharides include monosaccharides and oligosaccharides, but do not include polysaccharides such as starch or glycogen. Examples of the “saccharides” include glucose, sucrose, fructose, xylose, galactose, mannose, maltose, trehalose, lactose, and raffinose.
  • a “sugar alcohol” refers to an alcohol obtained by reducing a carbonyl group of a saccharide to a hydroxy group. Examples of the “sugar alcohols” include sorbitol.
  • the saccharide compound is at least one selected from the group consisting of monosaccharides, oligosaccharides, and sugar alcohols.
  • Oligosaccharides are, for example, disaccharides, trisaccharides, tetrasaccharides, or pentasaccharides.
  • the saccharide compound is at least one selected from the group consisting of monosaccharides, disaccharides, trisaccharides, and sugar alcohols. Further preferably, the saccharide compound is at least one selected from the group consisting of monosaccharides, disaccharides, trisaccharides, and monosaccharide alcohols.
  • a "monosaccharide alcohol” refers to an alcohol obtained by reducing a carbonyl group of a monosaccharide to a hydroxy group.
  • the saccharide compound is at least one selected from the group consisting of glucose, sucrose, fructose, sorbitol, xylose, galactose, mannose, maltose, trehalose, lactose and raffinose. Further preferably, the saccharide compound is at least one selected from the group consisting of glucose, sucrose, fructose, sorbitol, xylose, galactose and mannose. Most preferably, the saccharide compound is sorbitol.
  • a blending amount of the saccharide compound in the raw material slurry is preferably 10% by mass or more, more preferably 10 to 500% by mass, further preferably 10 to 300% by mass, and further preferably 10 to 200% by mass, with respect to agar in the raw material slurry.
  • a blending amount of the saccharide compound in the raw material slurry is preferably 40% by mass or more, more preferably 40 to 500% by mass, further preferably 50 to 500% by mass, further preferably 50 to 300% by mass, and further preferably 50 to 200% by mass, with respect to agar in the raw material slurry.
  • a content (% by mass) of the saccharide compound in the flavorant-containing sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, further preferably 10 to 300% by mass, and further preferably 10 to 200% by mass, with respect to agar.
  • a content (% by mass) of the saccharide compound in the flavorant-containing sheet is preferably 40% by mass or more, more preferably 40 to 500% by mass, further preferably 50 to 500% by mass, further preferably 50 to 300% by mass, and further preferably 50 to 200% by mass, with respect to agar.
  • a temperature at which the flavorant-containing sheet is heated to release a flavorant (hereinafter also referred to as a flavorant release temperature) can be lowered.
  • a flavorant release temperature a temperature at which the flavorant-containing sheet is heated to release a flavorant
  • the flavorant can be released at a lower heating temperature, and therefore, when the flavorant-containing sheet is applied to a heating-type flavor inhaler, a sufficient flavor can be provided to a user.
  • the content of sorbitol in the flavorant-containing sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, further preferably 10 to 300% by mass, and further preferably 10 to 200% by mass, with respect to agar.
  • the content of sorbitol in the flavorant-containing sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, further preferably 20 to 500% by mass, further preferably 30 to 500% by mass, further preferably 40 to 500% by mass, further preferably 50 to 500% by mass, further preferably 50 to 300% by mass, and further preferably 50 to 200% by mass, with respect to agar.
  • the saccharide compound is, when incorporated as a tobacco filler into a smoking article such as a cigarette, combusted and produces a burnt smell, but in the present invention, the saccharide compound is incorporated into a heating-type flavor inhaler and is not combusted. Therefore, in the present invention, a burnt smell due to combustion does not occur, and a relatively large amount of the saccharide compound (e.g., an amount of the saccharide compound equal to or more than that of agar) can be blended into the flavorant-containing sheet.
  • a relatively large amount of the saccharide compound e.g., an amount of the saccharide compound equal to or more than that of agar
  • a flavorant is not limited, and any flavorant can be used as long as it is used for a heating-type flavor inhaler.
  • Main examples of the flavorant include: menthol; leaf tobacco extract; natural plant flavorants (e.g., cinnamon, sage, herb, chamomile, kudzu (Pueraria lobata), hydrangeae dulcis folium, clove, lavender, cardamom, caryophyllus, nutmeg, bergamot, geranium, honey essence, rose oil, lemon, orange, cassia bark, caraway, jasmine, ginger, coriander, vanilla extract, spearmint, peppermint, cassia, coffee, celery, cascarilla, sandalwood, cocoa, ylang-ylang, fennel, anise, licorice, St John's bread, prune extract, and peach extract); saccharides (e.g., glucose, fructose, isomerized saccharide, and caramel); cocoa (e
  • flavorants may be used as solids, or may be used by being dissolved or dispersed in a suitable solvent such as propylene glycol, ethyl alcohol, benzyl alcohol, or triethyl citrate.
  • a suitable solvent such as propylene glycol, ethyl alcohol, benzyl alcohol, or triethyl citrate.
  • the flavorant includes at least one flavorant component selected from the group consisting of menthol, citral, limonene, and ethyl butyrate.
  • the blending amount of the flavorant in the raw material slurry can be appropriately selected depending on the type of the flavorant, and is, for example, 50 to 500% by mass with respect to a mass of agar in the raw material slurry.
  • the flavorant is a flavorant containing menthol as a main component (i.e., a flavorant containing menthol at a proportion of 70 to 100% by mass)
  • the blending amount of the flavorant in the raw material slurry is preferably 250 to 500% by mass, and more preferably 300 to 450% by mass, with respect to a mass of agar in the raw material slurry.
  • the flavorant is a flavorant containing menthol and containing a flavorant component other than menthol as a main component (i.e., a flavorant containing menthol in a proportion of 33% by mass or less and a flavorant component other than menthol in a proportion of 67% by mass or more)
  • the blending amount of the flavorant in the raw material slurry is preferably 50 to 250% by mass , and more preferably 75 to 200% by mass, with respect to a mass of agar in the raw material slurry.
  • the content of the flavorant in the flavorant-containing sheet immediately after preparation can be appropriately changed depending on the type of the flavorant, and is, for example, 35 to 80% by mass with respect to the total mass of the flavorant-containing sheet.
  • the content of the flavorant in the flavorant-containing sheet immediately after preparation is preferably 50 to 80% by mass, and more preferably 65 to 78% by mass, with respect to the total mass of the flavorant-containing sheet.
  • the content of the flavorant in the flavorant-containing sheet immediately after preparation is preferably 35 to 70% by mass, and more preferably 40 to 65% by mass, with respect to the total mass of the flavorant-containing sheet.
  • the content of the flavorant in the flavorant-containing sheet can be measured according to the method described in the section "(1-3) Evaluation of Flavorant Retention Rate" of Example 1 described later.
  • emulsifier can be used as the emulsifier as long as it can disperse the flavorant in the raw material slurry.
  • lecithin specifically, SUN LECITHIN A-1 (Taiyo Kagaku Co., Ltd.)
  • esters selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters may be used in addition to lecithin.
  • Examples of the glycerin fatty acid esters include fatty acid monoglycerides such as monoglyceride monostearate or monoglyceride succinate; examples of the polyglycerin fatty acid esters include pentaglycerin monostearate; examples of the sorbitan fatty acid esters include sorbitan monostearate; examples of the propylene glycol fatty acid esters include propylene glycol monostearate; and examples of the sucrose fatty acid esters include sucrose stearic acid ester.
  • examples of the glycerin fatty acid esters include fatty acid monoglycerides such as monoglyceride monostearate or monoglyceride succinate
  • examples of the polyglycerin fatty acid esters include pentaglycerin monostearate
  • examples of the sorbitan fatty acid esters include sorbitan monostearate
  • examples of the propylene glycol fatty acid esters include propylene glycol monostearate
  • the content of the emulsifier in the raw material slurry is preferably 0.5 to 10% by mass, and more preferably 1.0 to 8.0% by mass, with respect to the mass of agar in the raw material slurry. Since the emulsifier and agar remain in the flavorant-containing sheet while the blending amounts are maintained as they are, the content of the emulsifier in the flavorant-containing sheet is preferably 0.5 to 10% by mass, more preferably 1.0 to 8.0% by mass, with respect to the mass of agar in the flavorant-containing sheet.
  • the flavorant-containing sheet may contain water. That is, water contained in the raw material slurry may remain in the flavorant-containing sheet after drying. When water is left in the flavor-containing sheet, the moisture content is preferably less than 10% by mass, more preferably 3 to 9% by mass, and further preferably 3 to 6% by mass, with respect to the total mass of the sheet.
  • the moisture content of the flavorant-containing sheet can be determined using GC-TCD as described below.
  • methanol reagent of special grade or higher
  • shaking at 200 rpm
  • the resulting mixture is left overnight, shaken again (at 200 rpm) for 40 minutes, and allowed to stand.
  • the supernatant after standing is used as a measurement solution.
  • the measurement solution is analyzed by GC-TCD and quantified by the calibration curve method.
  • the conditions of GC-TCD may be set to, for example, the following conditions.
  • the flavorant-containing sheet may contain additional components, if necessary.
  • the flavorant-containing sheet may contain a humectant.
  • the humectant include glycerin, hyaluronic acid, and magnesium chloride.
  • the flavorant-containing sheet may also contain a colorant.
  • cocoa, caramel, food additive dyes such as Blue No. 2, polyphenols such as chlorogenic acid, melanoidin, and the like, may be used.
  • the flavorant-containing sheet has a thickness of, for example, from 0.04 to 0.2 mm, preferably, 0.05 to 0.10 mm.
  • the flavorant-containing sheet contains a saccharide compound, and thus has a lower flavorant release temperature than that of a flavorant-containing sheet containing no saccharide compound.
  • the flavorant-containing sheet has a flavorant release temperature of 240°C or less.
  • the flavorant-containing sheet has a flavorant release temperature of 140 to 240°C.
  • the flavorant-containing sheet has a flavorant release temperature of 150 to 200°C.
  • the flavorant release temperature can be controlled by changing an addition amount of the saccharide compound.
  • the flavorant release temperature can be lowered in proportion to the addition amount of the saccharide compound (see FIG. 7 ). Therefore, the technique disclosed in this specification can be regarded not only as "a technique for lowering a release temperature of a flavorant component from a flavorant-containing sheet", but also as “a technique for controlling a release temperature of a flavorant component from a flavorant-containing sheet".
  • flavorant release temperature of the flavorant-containing sheet refers to a temperature determined according to the method described below.
  • the flavorant-containing sheet can be heated to a predetermined temperature by a heater in the heating-type flavor inhaler to release the flavorant.
  • a temperature at which the flavorant-containing sheet is heated to release the flavorant i.e., a "flavorant release temperature”
  • TG-MS thermogravimetry-mass spectrometry simultaneous measurement apparatus
  • the TG-MS measurement is an analysis method in which a sample is heated to increase its temperature, heat absorption and generation and weight change at a predetermined temperature are measured by "differential thermal analysis and thermobalance (thermal analysis)", and simultaneously, a condition of a component release from the sample at the predetermined temperature is identified by “mass spectrometry (MS)”. Based on this measurement, it is possible to obtain knowledge about a heating temperature at which a flavorant component (e.g., menthol) is released from the sample.
  • a flavorant component e.g., menthol
  • a flavorant component e.g., menthol contained in the flavorant-containing sheet is identified by mass spectrometry (MS) spectrum, the MS thermogram (horizontal axis: temperature, vertical axis: ion intensity) is superimposed on the thermal analysis result (TG thermogram, horizontal axis: temperature, vertical axis: weight loss), and the temperature at the start of release of the flavorant component shown by the MS thermogram can be determined as a "release temperature of the flavorant component".
  • MS mass spectrometry
  • the "release temperature of the flavorant component” can be determined as the “flavorant release temperature” of the flavorant-containing sheet.
  • a temperature range (T 1 to T 2 °C) sandwiched between a minimum value (T 1 °C) and a maximum value (T 2 °C) of the release temperature of each flavorant component can be determined as the "flavorant release temperature" of the flavorant-containing sheet.
  • the flavorant-containing sheet contains the plurality of types of flavorant components with them being coated with agar, and a coating of agar is melted or decomposed by heating, thereby releasing the plurality of types of flavorant components. Therefore, it is assumed that unless each flavorant component has an excessively high boiling point, the plurality of types of flavorant components are released without an excessively large time difference, and the difference between the minimum value (T 1 °C) and the maximum value (T 2 °C) is usually not so large.
  • the flavorant-containing sheet may be prepared by, according to the known technique, kneading the raw material including agar, the saccharide compound, the flavorant, and the emulsifier in water to prepare a raw material slurry, and spreading the raw material slurry onto the substrate, followed by drying.
  • the composition of the raw material slurry may be, for example, 350 to 1000 g of agar, 40 to 1000 g of the saccharide compound, 400 to 3000 g of the flavorant, and 10 to 80 g of the emulsifier, for 10 liters of water. Kneading of the raw material can be carried out by the known emulsification technique using a homogenizer while heating to 60 to 100°C.
  • the obtained raw material slurry has a viscosity of, for example, 10,000 [mPa ⁇ s/60°C] or less, preferably 1,000 to 10,000 [mPa ⁇ s/60°C], and more preferably 1,000 to 5,000 [mPa ⁇ s/60°C].
  • the obtained raw material slurry can be spread on a substrate so that the thickness of the sheet obtained after drying is, for example, about 0.04 to 0.2 mm. Thereafter, the raw material slurry is dried until reaching the desired moisture content (for example, less than 10% by mass, preferably 3 to 9% by mass, and more preferably 3 to 6% by mass), whereby a flavorant-containing sheet can be produced.
  • the desired moisture content for example, less than 10% by mass, preferably 3 to 9% by mass, and more preferably 3 to 6% by mass
  • An aqueous solution of agar has properties that it is gelled when cooled to a specific temperature or lower (e.g., about 30°C), and once gelled, it does not easily return to a sol state even when the temperature is increased afterward to reach the gel transition temperature, and can maintain the gelled state. Therefore, when the raw material slurry contains agar, the sheet can be produced in a short time by once cooling and gelling the raw material slurry and drying the gelled raw material at a high temperature.
  • a specific temperature or lower e.g., about 30°C
  • the raw material slurry is once cooled to a sample temperature of 0 to 40°C to be gelled, and then the gelled raw material can be heated at a sample temperature of 70 to 100°C to be dried.
  • the flavorant-containing sheet described above can be, for example, cut into a size equivalent to that of ordinary cut tobacco, and the resulting cut pieces can be incorporated into a heating-type flavor inhaler (hereinafter also simply referred to as a "flavor inhaler").
  • the cut pieces of the flavorant-containing sheet are, for example, cut pieces of a flavorant-containing sheet having a thickness of 0.04 to 0.2 mm, preferably 0.05 to 0.10 mm, with a long side of 2.0 to 7.0 mm and a short side of 0.5 to 2.0 mm.
  • the cut pieces of the flavorant-containing sheet may be used alone as a flavor source of a flavor inhaler, or may be used in combination with a tobacco material such as cut tobacco as a flavor source of a flavor inhaler. In the latter case, the cut pieces can be incorporated into the flavor inhaler in an amount of 4 to 20% by mass with respect to the total mass of the tobacco material and the cut pieces. When the cut pieces are incorporated into the flavor inhaler in an amount of 4% by mass or more with respect to the total mass of the cut tobacco and the cut pieces, variation in the distribution of the flavorant in the flavor inhaler can be suppressed.
  • the flavorant release temperature can be lowered. According to Examples described later, in the flavorant-containing sheet, it was possible to lower the flavorant release temperature to a temperature of 240°C or lower. Since the heating temperature of the heating-type flavor inhaler is, for example, 150°C to 250°C, the heating-type flavor inhaler including the flavorant-containing sheet described above can provide a sufficient flavor to a user.
  • heating-type flavor inhaler examples include:
  • a heating-type flavor inhaler that includes:
  • the aerosol generator may be built into an inhalation article that the user inhales, or may be provided as a device separate from the inhalation article that the user inhales.
  • the aerosol generator is, for example, a carbon heat source, or a heater.
  • the aerosol generator may directly or indirectly heat the cut pieces and the aerosol source.
  • the aerosol generator may directly heat a mixture of the cut pieces and the aerosol source by being disposed adjacent to the mixture of the cut pieces and the aerosol source, or may indirectly heat the cut pieces by disposing the aerosol source upstream of the cut pieces, heating the aerosol source to generate an aerosol, and passing the aerosol through the cut pieces.
  • a heating-type flavor inhaler that includes:
  • the flavor inhaler includes a tobacco material in addition to the cut pieces as a flavor source that releases a flavor component.
  • the tobacco material is, for example, cut tobacco.
  • the cut pieces may be present in the flavor inhaler in a state of being mixed with the tobacco material, or may be present in the flavor inhaler at a section separate from the tobacco material (for example, upstream or downstream of the tobacco material).
  • the aerosol source may be present in the flavor inhaler in a state of being mixed with the cut pieces and the tobacco material, or may be present in the flavor inhaler at a section separate from the cut pieces and the tobacco material (for example, upstream of the cut pieces and the tobacco material).
  • the aerosol generator may directly or indirectly heat the cut pieces, the tobacco material, and the aerosol source.
  • the aerosol generator may directly heat a mixture of the cut pieces, the tobacco material, and the aerosol source by being disposed adjacent to the mixture, or may indirectly heat the cut pieces and the tobacco material by disposing the aerosol source upstream of the cut pieces and the tobacco material, heating the aerosol source to generate an aerosol, and passing the aerosol through the cut pieces and the tobacco material.
  • the aerosol generator may be built into an inhalation article that the user inhales, or may be provided as a device separate from the inhalation article that the user inhales.
  • the aerosol generator is provided as a device separate from the inhalation article that the user inhales. That is, according to a more preferred embodiment, there is provided a heating-type flavor inhaler that includes:
  • FIG. 1 is a perspective view showing an example of a heating-type flavor inhaler.
  • FIG. 2 is a view showing an internal structure of a flavor inhalation article.
  • FIG. 3 is a view showing an internal structure of an aerosol generation device.
  • a flavor inhaler 100 includes:
  • the flavor inhalation article 110 is a replaceable cartridge and has a columnar shape extending along the longitudinal direction.
  • the flavor inhalation article 110 is configured to generate an aerosol and a flavor component by being heated while inserted into the aerosol generation device 120.
  • the flavor inhalation article 110 includes a base portion 11A including a filler 111 and a first wrapping paper 112 which is wrapped around the filler 111, and a mouthpiece portion 11B forming an end opposite to the base portion 11A.
  • the base portion 11A and the mouthpiece portion 11B are connected by a second wrapping paper 113.
  • the mouthpiece portion 11B includes a paper tube portion 114, a filter portion 115, and a hollow segment portion 116 disposed between the paper tube portion 114 and the filter portion 115.
  • the paper tube portion 114 is a paper tube formed by wrapping paper into a cylindrical shape, and has a hollow inside.
  • the filter portion 115 includes a filter material such as acetate tow.
  • the hollow segment portion 116 includes a filling layer having one or more hollow channels. The filter material of the filter portion 115 and the filling layer of the hollow segment portion 116 are connected by being covered with a plug wrapper 117.
  • the filling layer is formed of fibers and has a high filling density of fibers, and therefore, during inhalation, air or aerosol flows only through the hollow channel and hardly flows through the filling layer.
  • the flavor inhalation article 110 when it is desired to reduce the decrease of aerosol components through filtration in the filter portion 115, it is effective to shorten the length of the filter portion 115 and replace it with the hollow segment portion 116 in order to increase a delivery amount of aerosol.
  • the mouthpiece portion 11B is composed of three segments, the mouthpiece portion 11B may be composed of one or two segments, or may be composed of four or more segments.
  • the hollow segment portion 116 may be omitted, and the paper tube portion 114 and the filter portion 115 may be disposed adjacent to each other to form the mouthpiece portion 11B.
  • the longitudinal length of the flavor inhalation article 110 is preferably 40 to 90 mm, more preferably 50 to 75 mm, and further preferably 50 to 60 mm.
  • the circumference of the flavor inhalation article 110 is preferably 15 to 25 mm, more preferably 17 to 24 mm, and further preferably 20 to 23 mm.
  • the base portion 11A may have a length of 20 mm
  • the paper tube portion 114 may have a length of 20 mm
  • the hollow segment portion 116 may have a length of 8 mm
  • the filter portion 115 may have a length of 7 mm, and lengths of these individual segments can be changed as appropriate according to manufacturing suitability, required quality, and the like.
  • the filler 111 includes cut pieces of the flavorant-containing sheet, a tobacco material, and an aerosol source.
  • the aerosol source is heated at a predetermined temperature to generate an aerosol.
  • the aerosol source may be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, and a mixture thereof.
  • the content of the aerosol source in the filler 111 is not particularly limited, and from the viewpoint of generating a sufficient amount of aerosol and providing a good smoking flavor, the content is usually 5% by mass or more, and preferably 10% by mass or more, and usually 50% by mass or less, preferably 20% by mass or less.
  • the filler 111 includes cut pieces of the flavorant-containing sheet and a tobacco material as a flavor source.
  • the cut pieces of the flavorant-containing sheet are as described above.
  • the tobacco material is, for example, cut tobacco.
  • the material of cut tobacco is not particularly limited, and publicly known materials such as lamina and stem can be used.
  • the content of the filler 111 in the flavor inhalation article 110 is, for example, 200 to 400 mg, and preferably 250 to 320 mg.
  • the moisture content of the filler 111 is, for example, 8 to 18% by mass, and preferably 10 to 16% by mass.
  • the size of cut tobacco used as the filler 111 and the method for preparing the same are not particularly limited.
  • dried tobacco leaf cut to have a width of 0.8 to 1.2 mm may be used.
  • dried tobacco leaf may be pulverized and homogenized to have an average particle size of about 20 to 200 ⁇ m, processed into a sheet, and then cut to have a width of 0.8 to 1.2 mm.
  • the above sheet-processed material that is gathered instead of being cut may be used as the filler 111.
  • the same wrapping paper, tipping paper, and plug wrapper as those used in cigarette can be used.
  • the aerosol generation device 120 includes an insertion hole 130 into which the flavor inhalation article 110 can be inserted. That is, the aerosol generation device 120 includes an inner cylindrical member 132 constituting the insertion hole 130.
  • the inner cylindrical member 132 may be formed of a heat conductive member such as aluminum or stainless steel (SUS).
  • the aerosol generation device 120 may include a lid portion 140 that closes the insertion hole 130.
  • the lid portion 140 is configured to be slidable between a state where the insertion hole 130 is closed and a state where the insertion hole 130 is exposed (see FIG. 1 ).
  • the aerosol generation device 120 may include an air flow path 160 communicating with the insertion hole 130.
  • One end of the air flow path 160 is connected to the insertion hole 130, while the other end of the air flow path 160 communicates with the outside (outside air) of the aerosol generation device 120 at a portion different from the insertion hole 130.
  • the aerosol generation device 120 may include a lid portion 170 that covers an end portion of the air flow path 160 on the side communicating with the outside air.
  • the lid portion 170 can cover the end portion of the air flow path 160 on the side communicating with the outside air, or can expose the air flow path 160.
  • the lid portion 170 does not air-tightly close the air flow path 160 even in a state of covering the air flow path 160. That is, even in a state where the lid portion 170 covers the air flow path 160, the outside air can flow into the air flow path 160 via the vicinity of the lid portion 170.
  • the user holds one end portion of the flavor inhaler 110, specifically, the mouthpiece portion 11B illustrated in FIG. 2 , and performs an inhalation action.
  • the outside air flows into the air flow path 160 through the user's inhalation action.
  • the air flowing into the air flow path 160 passes through the flavor inhalation article 110 in the insertion hole 130 and is guided into an oral cavity of the user.
  • the aerosol generation device 120 may include a temperature sensor in the air flow path 160 or on an outer surface of a wall portion constituting the air flow path 160.
  • the temperature sensor may be, for example, a thermistor, a thermocouple, or the like.
  • the aerosol generation device 120 includes a battery 10, a control unit 20, and a heater 30.
  • the battery 10 stores electric power used in the aerosol generation device 120.
  • the battery 10 may be a chargeable and dischargeable secondary battery.
  • the battery 10 may be, for example, a lithium ion battery.
  • the heater 30 may be provided around the inner cylindrical member 132.
  • the space accommodating the heater 30 and the space accommodating the battery 10 may be separated from each other by a partition wall 180. This can prevent the air heated by the heater 30 from flowing into the space accommodating the battery 10. Therefore, an increase in the temperature of the battery 10 can be suppressed.
  • the heater 30 preferably has a tubular shape capable of heating the outer periphery of the columnar flavor inhalation article 110.
  • the heater 30 may be, for example, a film heater.
  • the film heater may include a pair of film-like substrates and a resistance heating element sandwiched between the pair of substrates.
  • the film-like substrate is preferably made of a material excellent in heat resistance and electrical insulating properties, and is typically made of polyimide.
  • the resistance heating element is preferably made of one or two or more metal materials such as copper, nickel alloy, chromium alloy, stainless steel, and platinum rhodium, and may be formed of, for example, a base material made of stainless steel. Further, in order to connect the resistance heating element to a power source by a flexible printed circuit (FPC), copper plating may be applied to a connection portion and a lead portion thereof.
  • FPC flexible printed circuit
  • a heat-shrinkable tube may be provided outside the heater 30.
  • the heat-shrinkable tube is a tube that shrinks in a radial direction through heat, and is made of, for example, a thermoplastic elastomer.
  • the heater 30 is pressed against the inner cylindrical member 132 by the contraction action of the heat-shrinkable tube. This increases the adhesion between the heater 30 and the inner tubular member 132, thereby increasing conduction of the heat from the heater 30 to the flavor inhalation article 110 via the inner tubular member 132.
  • the aerosol generation device 120 may include a tubular thermal insulator on the outer side of the heater 30 in the radial direction, preferably on the outer side of the heat-shrinkable tube.
  • the thermal insulator may serve to prevent the outer surface of the housing of the aerosol generation device 120 from reaching an excessively high temperature by blocking the heat of the heater 30.
  • the thermal insulator may be made of an aerogel such as a silica aerogel, a carbon aerogel, or an alumina aerogel.
  • the aerogel as a thermal insulator may typically be a silica aerogel having high thermal insulation performance and relatively low manufacturing costs.
  • the thermal insulator may be a fiber-based thermal insulator such as glass wool or rock wool, or a foam-based thermal insulator such as urethane foam or phenolic foam.
  • the thermal insulator may be a vacuum thermal insulator.
  • the thermal insulator may be provided between the inner tubular member 132 facing the smoking article 110 and the outer tubular member 134 outside the thermal insulator.
  • the outer tubular member 134 may be formed of a heat conductive member such as aluminum or stainless steel (SUS). It is preferable that the thermal insulator be provided in the sealed space.
  • the control unit 20 may include a control board, a CPU, a memory, and the like.
  • the aerosol generation device 120 may include a notification unit for notifying the user of various kinds of information under the control of the control unit 20.
  • the notification unit may be, for example, a light emitting element such as an LED, a vibration element, or a combination thereof.
  • the control unit 20 Upon detecting an activation request from the user, the control unit 20 starts power supply from the battery 10 to the heater 30.
  • the activation request from the user is made by, for example, an operation of a push button or a slide switch by the user, or an inhalation action of the user.
  • the activation request of the user may be made by pressing a push button 150. More specifically, the activation request of the user may be made by pressing the push button 150 in a state where the lid portion 140 is opened.
  • the activation request of the user may be made by detection of an inhalation action of the user.
  • the user's inhalation action can be detected by, for example, a temperature sensor as described above.
  • Example 1 the flavorant release temperature and flavorant retention rate of the flavorant-containing sheet were examined.
  • a flavorant-containing sheet including agar, a saccharide compound, menthol, and an emulsifier was prepared.
  • the saccharide compound glucose, sucrose, fructose, sorbitol, xylose, galactose, mannose, maltose, trehalose, lactose or raffinose was used.
  • the composition of the raw material slurry was as follows.
  • aqueous agar solution 60 g of menthol (TAKASAGO INTERNATIONAL CORPORATION) and the predetermined amount of saccharide compound were dissolved, 0.6 g of lecithin (SUN LECITHIN A-1, Taiyo Kagaku Co., Ltd.) was added, and the mixture was homogenized at 4000 rpm for 10 minutes using a homogenizer (DMM type, manufactured by A-Tech Japan), thereby preparing a raw material slurry.
  • DAM type manufactured by A-Tech Japan
  • the addition amount of the saccharide compound was changed as follows.
  • the obtained raw material slurry was thinly spread onto a substrate (20 ⁇ 20 cm) to have a thickness of I mm.
  • the spread slurry was subjected to cold air of about 10°C generated by a spot cooler (SS-25DD-1, manufactured by SUIDEN CO., LTD.) for about 2 to 3 minutes to be once cooled to about 20°C.
  • the sample temperature of the gelled raw material was measured and confirmed by a non-contact thermometer (PT-7LD, manufactured by OPTEX CO., LTD.).
  • hot air hot air temperature: 100°C
  • a hot air generator New Hot Blaster MS5841-6D, manufactured by Miyamoto Seisakusho Co., Ltd.
  • the prepared flavorant-containing sheet had a thickness of 0.2 mm or less, and a moisture content of about 4%.
  • a flavorant-containing sheet including gellan gum, a saccharide compound, menthol, and an emulsifier was prepared.
  • the saccharide compound glucose or sucrose was used.
  • the composition of the raw material slurry was as follows. Distilled water : 100 parts by mass Gellan gum : 4 parts by mass Saccharide compound : changed as follows Menthol : 20 parts by mass Emulsifier : 0.2 parts by mass
  • a gellan gum-based sheet was prepared according to the same procedure as the agar-based sheet except that 12 g of gellan gum (KELCOGEL, San-Ei Gen F.F.I, Inc.) was stirred with 300 mL of distilled water while warming to 80°C to dissolve the gellan gum in the distilled water and the resulting aqueous gellan gum solution was used in place of the aqueous agar solution.
  • 12 g of gellan gum KELCOGEL, San-Ei Gen F.F.I, Inc.
  • the addition amount of the saccharide compound was changed as follows.
  • the prepared flavorant-containing sheet had a thickness of 0.2 mm or less, and a moisture content of about 4%.
  • the prepared flavorant-containing sheet was cut into a size of 1 mm ⁇ 10 mm to obtain cut pieces. Using the obtained cut pieces, the "flavorant release temperature" of the flavorant-containing sheet was determined as follows.
  • the flavorant component (i.e., menthol) contained in the flavorant-containing sheet was identified by mass spectrometry (MS) spectrum, its MS thermogram (horizontal axis: temperature, vertical axis: ion intensity) was superimposed on the thermal analysis result (TG thermogram, horizontal axis: temperature, vertical axis: weight loss), and the temperature at the start of release of menthol shown by the MS thermogram was determined as a "release temperature of the flavorant component".
  • the release temperature of the flavorant component measured here was determined as the "flavorant release temperature" of the flavorant-containing sheet.
  • the prepared flavorant-containing sheet was cut into a size of 1 mm ⁇ 10 mm to obtain cut pieces.
  • the obtained cut pieces were spread on a sample dish, and stored for 30 days in a constant temperature apparatus (DX600; Yamato Scientific, Co., Ltd.) set at 50°C.
  • the flavorant content of each sample after storage was measured as follows.
  • Menthol contained in the flavorant-containing sheet immediately after preparation (0 day of storage) and in the flavorant-containing sheet 30 days after storage was extracted with methanol to prepare a measurement solution. Menthol in the measurement solution was quantified by GC-MSD.
  • Menthol in the measurement solution prepared as described above was quantified by the following GC-MSD and the calibration curve method.
  • flavorant retention rate of each sample was calculated from the measurement value of the flavor content using the following equation.
  • Flavorant retention rate % flavorant content of flavorant ⁇ containg sheet after storage / flavorant content of flavorant ⁇ containg sheet immediately after preparation ⁇ 100
  • FIGS. 4 to 14 show the flavorant release temperature and flavorant retention rate of the agar-based sheet.
  • the horizontal axis represents the addition amount of the saccharide compound as a mass ratio to agar.
  • FIG. 4 shows the case where glucose was used
  • FIG. 5 shows the case where sucrose was used
  • FIG. 6 shows the case where fructose was used
  • FIG. 7 shows the case where sorbitol was used
  • FIG. 8 shows the case where xylose was used
  • FIG. 9 shows the case where galactose was used
  • FIG. 10 shows the case where mannose was used
  • FIG. 11 shows the case where maltose was used
  • FIG. 12 shows the case where trehalose was used
  • FIG. 13 shows the case where lactose was used
  • FIG. 14 shows the case where raffinose was used.
  • the agar-based sheet had a high flavorant retention rate and a sufficient amount of flavorant in the sheet after storage (see FIGS. 4 to 14 ).
  • the flavorant release temperature when no saccharide compound was added, the flavorant release temperature was 265°C, but when the saccharide compound was added, the flavorant release temperature could be lowered. In all cases where the saccharide compound was used, addition of the saccharide compound allowed the flavorant release temperature to be lowered to a temperature of 240°C or lower (see FIGS. 4 to 14 ). In particular, when glucose, sucrose, fructose, sorbitol, xylose, galactose, or mannose was used, the flavorant release temperature could be lowered to a temperature of 200°C or lower (see FIGS. 4 to 10 ). In particular, when fructose or sorbitol was used, the flavorant release temperature could be lowered to about 150°C (see FIGS. 6 and 7 ).
  • the heating temperature of the heating-type flavor inhaler is, for example, 150 to 250°C; therefore, when the above-described flavorant-containing sheet is applied to the heating-type flavor inhaler, a flavor can be sufficiently provided to a user.
  • the results of FIGS. 4 to 14 show that the content of the saccharide compound in the agar-based sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, further preferably 10 to 300% by mass, and further preferably 10 to 200% by mass, with respect to agar.
  • the results of FIGS. 4 to 14 also show that in order to remarkably exhibit the effect by addition of the saccharide compound, the content of the saccharide compound in the agar-based sheet is preferably 40% by mass or more, more preferably 40 to 500% by mass, further preferably 50 to 500% by mass, further preferably 50 to 300% by mass, and further preferably 50 to 200% by mass, with respect to agar.
  • the content of sorbitol in the agar-based sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, further preferably 10 to 300% by mass, and further preferably 10 to 200% by mass, with respect to agar.
  • the results of FIG. 7 show that the content of sorbitol in the agar-based sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, further preferably 10 to 300% by mass, and further preferably 10 to 200% by mass, with respect to agar.
  • the content of sorbitol in the agar-based sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, further preferably 20 to 500% by mass, further preferably 30 to 500% by mass, further preferably 40 to 500% by mass, further preferably 50 to 500% by mass, further preferably 50 to 300% by mass, and further preferably 50 to 200% by mass, with respect to agar.
  • the present inventors also prepared the agar-based sheet in a similar manner using flavorants other than menthol, and measured the flavorant release temperature.
  • the flavorant release temperature could be lowered in the flavorant-containing sheet containing sorbitol at a mass of 0.5 times that of agar.
  • the flavorant release temperature could be lowered to 211°C when citral was used as the flavorant, to 189°C when ethyl butyrate was used as the flavorant, and to 204°C when limonene was used as the flavorant.
  • FIGS. 15 and 16 show the flavorant release temperature and flavorant retention rate of the gellan gum-based sheet.
  • the horizontal axis represents the addition amount of the saccharide compound as a mass ratio to gellan gum.
  • FIG. 15 shows the case where glucose was used
  • FIG. 16 shows the case where sucrose was used.
  • the gellan gum-based sheet had a high flavorant retention rate, and retained a sufficient amount of flavorant in the sheet after storage. However, in the gellan gum-based sheet, even when the saccharide compound was added at a mass 1 or 2 times that of gellan gum, the flavorant release temperature could not be significantly lowered (see FIGS. 15 and 16 ).
  • Example 2 a flavorant-containing sheet was incorporated into a flavor inhalation article to determine the delivery amount of flavorant.
  • the composition of the raw material slurry was as follows.
  • a raw material slurry was prepared, and a flavorant-containing sheet was prepared.
  • the prepared flavorant-containing sheet had a thickness of 0.2 mm or less, and had a moisture content of about 4%.
  • the flavorant-containing sheet was cut into a size of 1 mm ⁇ 3 mm to obtain cut pieces.
  • the resulting cut pieces were spread on a sample dish, and stored for 30 days in a constant temperature apparatus (DX600; Yamato Scientific, Co., Ltd.) set at 50°C. After storage, 0.2 g of the cut pieces and 2.5 g of cut tobacco were mixed to prepare a tobacco filler 1 (example of the present invention).
  • menthol 2.5 g was added to 100 g of cut tobacco and mixed to prepare a tobacco filler 2 (Comparative Example 1).
  • the obtained tobacco filler 2 was incorporated into a flavor inhalation article without being stored, and the delivery amount of flavorant was examined.
  • the composition of the raw material slurry was as follows.
  • a raw material slurry was prepared, and a flavorant-containing sheet was prepared.
  • the prepared flavorant-containing sheet had a thickness of 0.2 mm or less, and had a moisture content of about 4%.
  • the flavorant-containing sheet was cut into a size of 1 mm ⁇ 3 mm to obtain cut pieces.
  • the resulting cut pieces were spread on a sample dish, and stored for 30 days in a constant temperature apparatus (DX600; Yamato Scientific, Co., Ltd.) set at 50°C. After storage, 0.2 g of the cut pieces and 2.5 g of cut tobacco were mixed to prepare a tobacco filler 3 (Comparative Example 2).
  • a flavor inhalation article shown in FIG. 2 was produced by connecting a filter 115 containing 0.004 g of menthol in a filter material portion to the tobacco rod.
  • a flavor inhalation article produced using the tobacco filler 1 is referred to as a "flavor inhalation article I”
  • a flavor inhalation article produced using the tobacco filler 2 is referred to as a “flavor inhalation article 2”
  • a flavor inhalation article produced using the tobacco filler 3 is referred to as a "flavor inhalation article 3".
  • the produced flavor inhalation articles 1 to 3 were heated at a heater temperature of 230°C for 40 seconds by the aerosol generation device shown in FIG. 3 . Thereafter, the flavor inhalation articles 1 to 3 were inhaled under the following inhalation conditions using the automatic smoking device (RM26, manufactured by Borgwaldt in Germany).
  • RM26 automatic smoking device
  • the mainstream smoke was collected for each puff, and the amount of menthol in the mainstream smoke for each puff was measured as follows.
  • Menthol in the measurement solution prepared as described above was quantified by the calibration curve method using GC-MSD already described, and the quantified value was determined as a menthol delivery amount per puff in the mainstream smoke.
  • the amount of menthol delivered in each puff is shown in FIG. 17 .
  • the flavor inhalation article 1 was able to release menthol in an amount similar to that of the flavor inhalation article 2 over a period of 8 puffs.
  • the flavor inhalation article 2 is a flavor inhalation article including a tobacco filler prepared by adding menthol to cut tobacco, and is an example of an article having a high menthol delivery amount. Therefore, the above results of the flavor inhalation article 1 show that the flavorant-containing sheet of the present invention was able to retain a sufficient amount of menthol even after storage, and was able to release menthol retained in the sheet at the heating temperature (200°C) of the heating-type flavor inhaler.
  • the flavor inhalation article 3 was able to release half or less than the amount of menthol released by the flavor inhalation article 1 over a period of 8 puffs.
  • the flavor inhalation article 3 included a flavorant-containing sheet, but the flavorant-containing sheet did not contain a saccharide compound (i.e., sorbitol), which differs from the flavor inhalation article 1.
  • the flavor inhalation article 3 also differs from the flavor inhalation article 1 in that it has a gellan gum-based sheet, not an agar-based sheet; however, in flavorant-containing sheets, gellan gum is known to be a material similar to agar in terms of serving the function of coating and retaining flavorants (see WO 2012/118032 , WO 2012/118033 , and Jpn. Pat. Appln. KOKAI Publication No. 2016-189700 ).
  • the above results of the flavor inhalation article 3 show that because the flavorant-containing sheet did not contain a saccharide compound, the flavorant release temperature could not be lowered, and only a small amount of menthol could be released.
  • heating-type flavor inhaler including the flavorant-containing sheet of the present invention can provide a sufficient flavor to a user.

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)
  • Fats And Perfumes (AREA)
  • Manufacture Of Tobacco Products (AREA)
EP19930055.9A 2019-05-21 2019-05-21 Duftstoffhaltige folie für einen heizbaren aroma-inhalator und heizbarer aroma-inhalator Pending EP3973794A4 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2019/020136 WO2020235007A1 (ja) 2019-05-21 2019-05-21 加熱型香味吸引器用香料含有シートおよび加熱型香味吸引器

Publications (2)

Publication Number Publication Date
EP3973794A1 true EP3973794A1 (de) 2022-03-30
EP3973794A4 EP3973794A4 (de) 2022-12-21

Family

ID=73459331

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19930055.9A Pending EP3973794A4 (de) 2019-05-21 2019-05-21 Duftstoffhaltige folie für einen heizbaren aroma-inhalator und heizbarer aroma-inhalator

Country Status (3)

Country Link
EP (1) EP3973794A4 (de)
JP (1) JP7171910B2 (de)
WO (1) WO2020235007A1 (de)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102616657B1 (ko) * 2021-09-06 2023-12-20 주식회사 케이티앤지 물리성이 향상된 향료 시트, 이를 포함하는 흡연 물품 및 이들의 제조 방법

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20080072967A (ko) 2005-01-06 2008-08-07 니뽄 다바코 산교 가부시키가이샤 비연소형 끽연물품용 탄소질 열원 조성물
US20090038629A1 (en) * 2007-08-07 2009-02-12 Ergle J Dennis Flavor sheet for smoking article
JPWO2009142159A1 (ja) * 2008-05-19 2011-09-29 日本たばこ産業株式会社 シガレット用香料含有材料、その製造方法およびシガレット
JPWO2010110226A1 (ja) 2009-03-23 2012-09-27 日本たばこ産業株式会社 非燃焼タイプ香味吸引物品
MY156848A (en) 2011-03-02 2016-03-31 Japan Tobacco Inc Method for preparing flavor-containing sheet for smoking article, flavor-containing sheet for smoking article prepared by the method, and smoking article comprising the same
RU2014143184A (ru) * 2012-03-28 2016-05-20 Джапан Тобакко Инк. Отрезок ароматизированного листа для курительного изделия
US11571017B2 (en) * 2012-05-31 2023-02-07 Philip Morris Products S.A. Flavoured rods for use in aerosol-generating articles
US20140088044A1 (en) * 2012-09-21 2014-03-27 Basil Rigas Product comprising a nicotine-containing material and an anti-cancer agent
JP2016189700A (ja) 2013-08-27 2016-11-10 日本たばこ産業株式会社 喫煙物品用香料含有材料の製造方法、該方法により製造される喫煙物品用香料含有材料、およびそれを含む喫煙物品
CA2925645C (en) 2013-09-30 2018-04-03 Japan Tobacco Inc. Non-burning type flavor inhaler and capsule unit

Also Published As

Publication number Publication date
JPWO2020235007A1 (ja) 2021-11-25
WO2020235007A1 (ja) 2020-11-26
EP3973794A4 (de) 2022-12-21
JP7171910B2 (ja) 2022-11-15

Similar Documents

Publication Publication Date Title
US20230165307A1 (en) Aerosol generating device and article
US11478016B2 (en) Aerosol generating material and devices including the same
US11623053B2 (en) Component for an aerosol-generating apparatus
EP3892133B1 (de) Verbrennungsfreier rauchartikel vom heiztyp und elektrisches rauchsystem vom heiztyp
US20210251287A1 (en) Aerosol-generating article with absorbent carrier
US11399563B2 (en) Aerosol-generating article having novel tobacco substrate
KR102653413B1 (ko) 흡입 가능한 매체를 생성하기 위한 디바이스, 지속된 니코틴 전달을 제공하기 위한 디바이스의 용도, 흡입 가능한 매체를 생성하기 위한 디바이스에 사용하기에 적절한 카트리지 및 담배 조성물 포드
US20220132913A1 (en) A smoking article comprising a tube filter and a method of manufacturing the same
US20220248746A1 (en) Cooling structure and a smoking article including the same
US20220087312A1 (en) Member for flavor inhalation article, flavor inhalation article, phenol scavenger for flavor inhalation article, and method for producing flavor inhalation article
KR20210031985A (ko) 흡입 가능한 매체의 생성
EP3973794A1 (de) Duftstoffhaltige folie für einen heizbaren aroma-inhalator und heizbarer aroma-inhalator
RU2787099C1 (ru) Содержащая ароматизатор пластинка для ингалятора ароматического вещества нагревательного типа и ингалятор ароматического вещества нагревательного типа
TW202042675A (zh) 加熱型香味吸嚐器用含香料片及加熱型香味吸嚐器
KR20220109394A (ko) 관통 조립체를 갖는 에어로졸 발생 장치
KR102625764B1 (ko) 에어로졸 발생 물품 및 시스템
RU2815300C1 (ru) Устройство, генерирующее аэрозоль, с прокалывающим узлом
EP4209136A1 (de) Tabakfüllmaterial, verbrennungsfreier heizgeschmackinhalator und verfahren zur herstellung von tabakfüllmaterial
KR20230054679A (ko) 에어로졸 생성
TW202021487A (zh) 非燃燒加熱型吸煙物品、電力加熱型吸煙系統以及非燃燒加熱型吸煙物品之製造方法

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20211026

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
A4 Supplementary search report drawn up and despatched

Effective date: 20221118

RIC1 Information provided on ipc code assigned before grant

Ipc: A24B 15/30 20060101AFI20221114BHEP