EP4245168A1

EP4245168A1 - Flavor generating article

Info

Publication number: EP4245168A1
Application number: EP20961577.2A
Authority: EP
Inventors: Hitoshi Tambo; Hiroshi SHIBUICHI
Original assignee: Japan Tobacco Inc
Current assignee: Japan Tobacco Inc
Priority date: 2020-11-12
Filing date: 2020-11-12
Publication date: 2023-09-20
Also published as: WO2022102049A1; JPWO2022102049A1

Abstract

Provided is a flavor generating article having a new structure that suppresses transfer of heat of a flavor source to an outside. The flavor generating article includes: a first part; and a second part that is adjacent to the first part in a longitudinal direction, the first part including a flavor source that includes tobacco, and an insulating sheet that wraps an outer periphery of the flavor source, the insulating sheet being formed of nonwoven fabric.

Description

TECHNICAL FIELD

The present invention relates to a flavor generating article.

BACKGROUND ART

Hitherto, flavor generating articles for allowing flavor or the like to be sucked without burning a material have been known (refer, for example to Patent Literature 1 and Patent Literature 2). Such flavor generating articles can include a flavor source that includes tobacco containing a volatile component, and can be directly heated from an inside of the flavor source by a heater or the like that is inserted in the flavor source.

CITATION LIST

PATENT LITERATURE

PTL 1: International Publication No. WO 2020/002165 A1
PTL 2: International Publication No. WO 2020/007879 A1

SUMMARY OF INVENTION

TECHNICAL PROBLEM

Heating devices of what is called an internal heating type in which the flavor source is heated from inside by the heater such as a heating blade, a heating pin, or a susceptor are capable of directly heating the flavor source to high temperature. However, it is conceivable that efficiency in performing the heating to high temperature up to an outer periphery of the flavor source is not significantly high because heat can be dissipated from an outer peripheral portion of the flavor source that is held in contact with the device. As a countermeasure, according to the disclosure of Patent Literature 2, for example, a wave-shaped spacer is arranged between an inner shell and an outer shell of a smokable material to be consumed so that spaces for insulation are formed between the inner shell and the outer shell.
However, manufacture of the wave-shaped spacer for forming the spaces on the outer periphery of the flavor source of the flavor generating article requires time and effort. It is an object of the present invention to provide a flavor generating article having a new structure that suppresses transfer of heat of a flavor source to an outside.

SOLUTION TO PROBLEM

According to a first aspect, there is provided a flavor generating article. This flavor generating article includes:

a first part; and
a second part that is adjacent to the first part in a longitudinal direction,
the first part including
- a flavor source that includes tobacco, and
- an insulating sheet that wraps an outer periphery of the flavor source,
the insulating sheet being formed of nonwoven fabric.

According to the first aspect, the insulating sheet that wraps the outer periphery of the flavor source is formed of the nonwoven fabric. The nonwoven fabric includes an air layer therein, and hence has higher insulating properties than those of related-art rolling sheets to be used in the flavor generating article. Thus, transfer of heat of the flavor source of the flavor generating article to an outside at a time when the flavor source is heated from inside can be suppressed. In addition, the nonwoven fabric can be expanded and contracted by application of stress. Thus, even when the flavor source located on an inside relative to the insulating sheet is expanded in inserting a heater into the flavor source, the nonwoven fabric is expanded to allow the heater to be easily inserted into the flavor source. Thus, even when a filling amount of a tobacco raw material is increased to prevent imperfect rolling or end dropping in manufacturing the flavor generating article, the insertion of the heater into the flavor source can be suppressed from being hindered. In addition, since the nonwoven fabric includes the air layer therein, the nonwoven fabric can be compressed by application of pressure. Although the flavor generating article is manufactured to have a diameter in accordance with an opening of a heating chamber of a heating device, due to manufacturing tolerances, the flavor generating article to be manufactured may have a diameter at which insertion into the opening of the heating chamber is difficult. According to the first aspect, the outer periphery of the flavor source is wrapped in the insulating sheet formed of the nonwoven fabric. Thus, even when the first part has a diameter that is slightly larger than that of the opening of the heating chamber, by the compression of the nonwoven fabric, the flavor generating article can be easily inserted into the opening of the heating chamber. Further, when the nonwoven fabric is compressed by a side wall of the heating chamber, gaps are not formed between the first part and the heating chamber. Thus, aerosol generated from the flavor source can be suppressed from leaking to the outside through between the first part and the side wall of the heating chamber. Still further, according to the first aspect, even when a filling amount of the flavor source in the first part is small, and strength of the first part cannot be secured only by the flavor source, by wrapping the outer periphery of the flavor source in the nonwoven fabric that includes the air layer therein and that has appropriate hardness, the flavor generating article can have strength that is suited to rolling in manufacture. Note that, as used herein, the nonwoven fabric refers to "a fiber sheet, a web, or a batt in which fiber strands are oriented in one direction or randomly, and these fiber strands are bonded to each other by entanglement and/or fusion and/or adhesion, except paper, woven fabric, knitted fabric, a tuft, and a fulled felt" (refer to JIS L 0222).
A gist of a second aspect is that, in the first aspect,
the nonwoven fabric is air-laid nonwoven fabric.
According to the second aspect, since the nonwoven fabric is the air-laid nonwoven fabric, a density of the insulating sheet can be reduced to be lower than those of the related-art rolling sheets to be used in the flavor generating article. In addition, the air-laid nonwoven fabric has a lower density and a higher volume-space rate than those of wet-laid nonwoven fabric. Thus, insulating properties of the insulating sheet can be further increased to be higher than those of the rolling sheets and the wet-laid nonwoven fabric. As a result, the transfer of the heat of the flavor source of the flavor generating article to the outside at the time when the flavor source is heated from inside can be further suppressed. Note that, as used herein, the air-laid nonwoven fabric refers to "nonwoven fabric formed by dispersing fiber into an airstream, depositing the fiber onto a screen by pressure or suction, and then bonding the fiber by one or two or more methods" (refer to JIS L 0222). In addition, as used herein, the wet-laid nonwoven fabric refers to "nonwoven fabric formed by dispersing fiber into water, depositing the fiber into a sheet, and then bonding the fiber by one or two or more methods as in papermaking" (refer to JIS L 0222).
A gist of a third aspect is that, in the first aspect or the second aspect,
a density of the nonwoven fabric is 0.03 g/cm³ or more and 0.2 g/cm³ or less.
According to the third aspect, the nonwoven fabric has a density lower than those of the related-art rolling sheets to be used in the flavor generating article. Thus, the insulating properties of the insulating sheet can be further increased to be higher than those of the rolling sheets. As a result, the transfer of the heat of the flavor source of the flavor generating article to the outside at the time when the flavor source is heated from inside can be further suppressed.
A gist of a fourth aspect is that, in any of the first aspect to the third aspect,
a thickness of the nonwoven fabric is 0.2 mm or more and 2.0 mm or less.
According to the fourth aspect, an air layer having an appropriate thickness can be formed around the outer periphery of the flavor source. Thus, the transfer of the heat of the flavor source of the flavor generating article to the outside at the time when the flavor source is heated from inside can be suppressed. When the thickness of the nonwoven fabric is less than 0.2 mm, although the transfer of the heat of the flavor source to the outside can be further suppressed than in a case where the related-art rolling sheets are used in the flavor generating article, the thickness of the air layer can be insufficient. As a result, there is a risk that the insulating properties are insufficient. When the thickness of the nonwoven fabric exceeds 2.0 mm, the diameter of the first part is excessively large. Thus, there is a risk that the diameter of the first part is difficult to set to be equal to a diameter of the second part. As a result, there is a risk that, in connecting the first part and the second part to each other, for example, with a tipping sheet, the tipping sheet cannot be properly wrapped, which may cause difficulties in manufacture. Note that, the thickness of the nonwoven fabric is more preferred to be 0.5 mm or more and 1.2 mm or less. When the thickness of the nonwoven fabric falls within this range, the amount of the flavor source to be filled is sufficiently secured, and insulating functions are sufficiently implemented. Thus, the flavor and the insulating functions can be well-balanced with each other.
A gist of a fifth aspect is that, in any of the first aspect to the fourth aspect,
a basis weight of the nonwoven fabric is 10 g/m² or more and 100 g/m² or less.
When the basis weight of the nonwoven fabric falls within this range, the air layer having the appropriate thickness can be formed around the outer periphery of the flavor source. As a result, the transfer of the heat of the flavor source of the flavor generating article to the outside at the time when the flavor source is heated from inside can be suppressed. When the basis weight of the nonwoven fabric is less than 10 g/m², although the transfer of the heat of the flavor source to the outside can be further suppressed than in the case where the related-art rolling sheets are used in the flavor generating article, the thickness of the air layer can be insufficient. As a result, the risk occurs that the insulating properties are insufficient. When the basis weight of the nonwoven fabric exceeds 100 g/m², the diameter of the first part is excessively large. Thus, the risk occurs that the diameter of the first part is difficult to set to be equal to the diameter of the second part. As a result, the risk occurs that, in connecting the first part and the second part to each other, for example, with the tipping sheet, the tipping sheet cannot be properly wrapped, which may cause the difficulties in manufacture. Note that, the basis weight of the nonwoven fabric is more preferred to be 30 g/m² or more and 70 g/m² or less. When the basis weight of the nonwoven fabric falls within this range, the diameter of the first part can be suppressed from being excessively large with the insulating functions sufficiently implemented.
A gist of a sixth aspect is that, in any of the first aspect to the fifth aspect,
a volume space rate of the nonwoven fabric is 85% or more and 98% or less.
According to the sixth aspect, the nonwoven fabric has a volume space rate lower than those of the related-art rolling sheets to be used in the flavor generating article. Thus, the insulating properties of the insulating sheet can be further increased to be higher than those of the rolling sheets. As a result, the transfer of the heat of the flavor source of the flavor generating article to the outside at the time when the flavor source is heated from inside can be further suppressed.
A gist of a seventh aspect is that, in any of the first aspect to the sixth aspect,

the first part includes an inner rolling sheet that wraps the outer periphery of the flavor source, and
the insulating sheet wraps an outer periphery of the inner rolling sheet.

According to the seventh aspect, since the inner rolling sheet that wraps the outer periphery of the flavor source is provided, hardness of the first part can be increased to be higher than that in a case where the inner rolling sheet is absent. In addition, for example, by bonding the insulating sheet to an outer surface of the inner rolling sheet, the inner rolling sheet and the insulating sheet can be wrapped at once around the outer periphery of the flavor source. Thus, the insulating sheet can be further easily wrapped around the outer periphery of the flavor source. In this case, in wrapping the inner rolling sheet and the insulating sheet around the outer periphery of the flavor source, one end and another end of the inner rolling sheet can be overlapped with and bonded to each other, for example, with an adhesive. Thus, one end and another end of the insulating sheet need not be overlapped with each other so that the insulating sheet is wrapped around the outer periphery of the flavor source. Therefore, the first part can be suppressed from being deformed in its cross-section. In addition, by wrapping the inner rolling sheet around the flavor source, flavor or the like contained in the flavor source can be suppressed from permeating the insulating sheet. Similarly, powder of the tobacco included in the flavor source is suppressed from closing spaces in the nonwoven fabric (insulating sheet). As a result, the insulating functions of the insulating sheet can be suppressed from being impaired.
A gist of an eighth aspect is that, in any of the first aspect to the seventh aspect, the flavor generating article further includes
an outer rolling sheet that wraps an outer periphery of the insulating sheet.
According to the eighth aspect, the flavor generating article includes the outer rolling sheet that wraps the outer periphery of the insulating sheet. Thus, the hardness of the first part can be increased to be higher than that in a case where the outer rolling sheet is absent. In addition, for example, by bonding the insulating sheet to an inner surface of the outer rolling sheet, the outer rolling sheet and the insulating sheet can be wrapped at once around the outer periphery of the flavor source. Thus, the insulating sheet can be further easily wrapped around the outer periphery of the flavor source. In this case, in wrapping the outer rolling sheet and the insulating sheet around the outer periphery of the flavor source, one end and another end of the outer rolling sheet can be overlapped with and bonded to each other, for example, with an adhesive. Thus, the one end and the other end of the insulating sheet need not be overlapped with each other so that the insulating sheet is wrapped around the outer periphery of the flavor source. The outer rolling sheet is normally thinner than the nonwoven fabric. Thus, by overlapping and bonding the one end and the other end of the outer rolling sheet to each other, the first part can be further suppressed from being deformed in its cross-section than in the case where the insulating sheet is overlapped. Further, when the outer rolling sheet is arranged as an outermost surface of the first part, the flavor generating article according to this aspect can have an external appearance similar to those of related-art flavor generating articles. Still further, in this case, logos and the like can be printed on the outer rolling sheet, and hence the external appearance of the flavor generating article can be easily changed. In addition, according to the eighth aspect, the first part and the second part can be further easily bonded to each other with the tipping sheet than in a case where the outer rolling sheet is absent, that is, the nonwoven fabric is exposed. Yet further, according to the eighth aspect, a surface shape of the first part can be smoother than that in the case where the outer rolling sheet is absent. Thus, the flavor generating article can be smoothly slid in manufacturing apparatuses, roundness of the flavor generating article can be increased, and suitability for packaging machines can be increased. In addition, unlike the case where the outer rolling sheet is absent, the first part can be sucked and conveyed. Thus, drum conveyance with a drum conveyor to be used in manufacture of the flavor generating article can be performed.
A gist of a ninth aspect is that, in the seventh aspect or the eighth aspect,

the insulating sheet includes
- a first end portion and
- a second end portion
  that face each other in a direction orthogonal to the longitudinal direction, and
the second end portion is located not to be overlapped with the first end portion under a state in which the outer periphery of the flavor source is wrapped.

According to the ninth aspect, since the insulating sheet is not overlapped, the first part can be suppressed from being deformed in its cross-section.
A gist of a tenth aspect is that, in any of the first aspect to the ninth aspect,

the second part includes a hollow member arranged on a side that is adjacent to the first part,
the insulating sheet extends from one end to another end in the longitudinal direction of the flavor source,
the hollow member includes
- a hollow channel, and
- a filling layer that defines the hollow channel, and
the filling layer of the hollow member is
- arranged near an end portion in the longitudinal direction of the insulating sheet, or
- arranged in contact with the end portion in the longitudinal direction of the insulating sheet.

According to the tenth aspect, the filling layer of the hollow member is arranged near or in contact with the end portion of the insulating sheet. Thus, an amount of air that flows through the insulating sheet can be reduced. As a result, an amount of the air that flows through an inside of the flavor source when a user sucks the flavor generating article can be increased. With this, a delivery amount of flavor and/or the aerosol to be generated from the flavor source can be increased.

BRIEF DESCRIPTION OF DRAWINGS

Fig. 1 is a schematic cross-sectional side view of a heating system according to an embodiment of the present invention, the heating system including a flavor generating article.
Fig. 2 is an enlarged view of a chamber illustrated in Fig. 1.
Fig. 3A is a cross-sectional view illustrating an example of a cross-sectional shape of the chamber as viewed in a direction indicated by arrows 3-3 shown in Fig. 2.
Fig. 3B is a cross-sectional view illustrating another example of the cross-sectional shape of the chamber as viewed in the direction indicated by the arrows 3-3 shown in Fig. 2.
Fig. 3C is a cross-sectional view illustrating a still another example of the cross-sectional shape of the chamber as viewed in the direction indicated by the arrows 3-3 shown in Fig. 2.
Fig. 4 is a cross-sectional view of the flavor generating article.
Fig. 5 is an exploded perspective view of a base portion.
Fig. 6 is a cross-sectional view of the base portion, the cross-sectional view being taken orthogonal to a longitudinal direction.
Fig. 7 is a cross-sectional view of the base portion of the flavor generating article according to another embodiment, the cross-sectional view being taken orthogonal to the longitudinal direction.
Fig. 8 is a cross-sectional view of the base portion of the flavor generating article according to a still another embodiment, the cross-sectional view being taken orthogonal to the longitudinal direction.
Fig. 9 is a cross-sectional view of the base portion of the flavor generating article according to a yet another embodiment, the cross-sectional view being taken orthogonal to the longitudinal direction.

DESCRIPTION OF EMBODIMENTS

Now, an embodiment of the present invention is described with reference to the drawings. In the drawings referred to below, the same or corresponding components are denoted by the same reference symbols to omit redundant description thereof. Note that, as used herein, a "longitudinal direction" refers to a longitudinal direction of a flavor generating article, that is, a direction in which the flavor generating article is inserted into a heating device. In addition, as used herein, a "transverse direction" refers to a direction orthogonal to the longitudinal direction.
Fig. 1 is a schematic cross-sectional side view of a heating system according to this embodiment, the heating system including the flavor generating article. A heating system 10 according to this embodiment includes a flavor generating article 100 and a heating device 20. The heating device 20 is preferred to be a portable device or a handheld device. As illustrated in Fig. 1, the heating device 20 includes a battery 22, a PCB (Printed Circuit Board) 24, a housing 30, and a heating unit 40. The flavor generating article 100 includes a smokable material 102 including a flavor source to be heated by the heating device 20. Details of a configuration of the flavor generating article 100 are described below.
The heating device 20 is configured to vaporize the smokable material 102 included in the flavor generating article 100. The smokable material 102 constitutes a part of the flavor generating article 100 having, for example, a shape of a post that extends along the longitudinal direction. The flavor generating article 100 can be, for example, a cigarette stick in which the smokable material 102 includes tobacco. The battery 22 stores electricity to be used in the heating device 20. The battery 22 is, for example, a lithium-ion battery. The battery 22 may be chargeable by an external power source.
The PCB 24 includes a CPU and a memory, and controls operation of the heating device 20. For example, the PCB 24 starts heating of the smokable material 102 in response to an operation by a user to an input apparatus such as a push button or a slide switch (not shown), and ends the heating of the smokable material 102 after a lapse of a certain time period. If the number of times of puffs by the user exceeds a certain value, the PCB 24 may end the heating of the smokable material 102 even before the lapse of the certain time period from the start of the heating of the smokable material 102. The puffs are detected, for example, by a sensor (not shown).
Alternatively, the PCB 24 may start the heating of the smokable material 102 in response to a start of the puff, and may end the heating of the smokable material 102 in response to an end of the puff. If a certain time period elapses from the start of the puff, the PCB 24 may end the heating of the smokable material 102 even before the end of the puff. In this embodiment, the PCB 24 is arranged between the battery 22 and the heating unit 40.
In the illustrated example, the heating device 20 is configured to receive the stick-like flavor generating article 100. In addition, as in the illustration, the battery 22, the PCB 24, and the heating unit 40 can be arrayed in the direction in which the flavor generating article 100 is inserted into the heating device 20. The housing 30 is a casing that houses the battery 22, the PCB 24, and the heating unit 40. The housing 30 has an air inlet 30a for supplying air to the heating unit 40, and includes an insertion end portion 32 where an opening 34 in which a chamber described below is housed is formed.
The heating unit 40 includes a heating portion 42 and a chamber 50. The heating portion 42 is formed to be insertable into the smokable material 102, and is configured to heat the smokable material 102 from inside. Specifically, the heating portion 42 includes a blade portion 42a that is inserted into the smokable material 102, and a holder portion 42b for fixing the heating portion 42 to the housing 30. The blade portion 42a is a part that is held in contact with the smokable material 102 with the flavor generating article 100 located at a desired position in the chamber 50. The blade portion 42a may include a resin board and heating tracks formed in its surface. A lead wire 43 for supplying the electricity from the battery 22 to the blade portion 42a is connected to the blade portion 42a. The heating portion 42 may include a susceptor that is induction-heated by an induction coil. In that case, the susceptor is inserted into the smokable material 102, and then is induction-heated by the induction coil (not shown). In this way, the smokable material 102 is heated.
Fig. 2 is an enlarged view of the chamber 50 illustrated in Fig. 1. As illustrated in Fig. 2, the chamber 50 has an opening 51 that receives the flavor generating article 100. The chamber 50 has a side wall 52 that surrounds the smokable material 102, and a bottom wall 54 against which an end portion of the smokable material 102 abuts. The bottom wall 54 has an opening 54a for supplying the air to the end portion of the smokable material 102. The air that flows in through the air inlet 30a of the housing 30 by suction of the flavor generating article 100 by the user reaches the smokable material 102 through the opening 54a of the chamber 50. Then, the air is supplied into the mouth of the user together with aerosol or flavor to be generated from the smokable material 102.
In addition, in the heating device 20, a first space S1 may be formed between the housing 30 and an outer peripheral surface of the side wall 52 of the chamber 50. With this, transfer of heat of the blade portion 42a and of the smokable material 102 heated thereby to the housing 30 can be suppressed or reduced by the first space S1. Thus, increase in temperature of a surface of the housing 30 can be reduced, and dissipation of the heat from the smokable material 102 due to the chamber 50 can be reduced. In particular, dissipation of the heat from an outer peripheral side of the smokable material 102 can be reduced. Thus, even in a latter half of smoking, the aerosol can be further sufficiently generated from the smokable material 102. In addition, transfer of the heat to the chamber 50 also can be suppressed or reduced, and hence even transfer of the heat into the heating device 20 via the chamber 50 can be reduced.
The chamber 50 in the illustration may be configured to be movable relative to the housing 30 along the direction in which the flavor generating article 100 is inserted. Specifically, the side wall 52 of the chamber 50 may be configured to be slidable relative to the opening 34 of the housing 30 without being fixed to the housing 30. Although not shown, if the heating device 20 includes operating means such as a lever that causes the chamber 50 to move along the direction in which the flavor generating article 100 is inserted, the chamber 50 to which the operating means is coupled can be moved in the direction in which the flavor generating article 100 is inserted. With this, after use of the flavor generating article 100, by moving the chamber 50 toward the insertion end portion 32 with the smokable material 102 arranged in the chamber 50, the smokable material 102 can be removed from the blade portion 42a while spill of the smokable material 102 such as tobacco from the flavor generating article 100 is suppressed or reduced.
Then, a cross-sectional shape of the chamber 50 is described. Fig. 3A to Fig. 3C are cross-sectional views illustrating examples of the cross-sectional shape of the chamber 50 as viewed in a direction indicated by arrows 3-3 shown in Fig. 2. As illustrated in Fig. 3A, the side wall 52 of the chamber 50 includes holding portions 56a that hold the smokable material 102 by being held in contact with an outer peripheral surface of the smokable material 102, and spaced portions 56b that are spaced apart from the smokable material 102. The holding portions 56a and the spaced portions 56b are arranged alternately to each other along a circumferential direction of the chamber 50. The holding portions 56a and the spaced portions 56b are connected to each other with flat wall surfaces, and the chamber 50 is formed into a star shape in cross-section.
In the example illustrated in Fig. 3B, the chamber 50 has a substantially circular shape in cross-section, and a plurality of substantially plate-like holding members 58 are formed on an inner surface of the side wall 52 of the chamber 50. The plurality of holding members 58 may be formed at equal intervals along the circumferential direction on the inner surface of the side wall 52 of the chamber 50. The holding members 58 each have one end that is connected to the side wall 52, and another end that holds the smokable material 102 by being held in contact with the smokable material 102.
According to the examples of the chamber 50, the examples being illustrated in Fig. 3A and Fig. 3B, second spaces S2 are formed between the inner peripheral surface of the side wall 52 of the chamber 50 and the smokable material 102 of the flavor generating article 100 housed in the chamber 50. By forming the second spaces S2, an insulating air layer is formed around the smokable material 102. With this, transfer of the heat generated from the blade portion 42a of the heating portion 42 to the chamber 50 and the housing 30 can be suppressed or reduced by the second spaces S2. Thus, the increase in temperature of the surface of the housing 30 can be reduced, and the dissipation of the heat from the smokable material 102 due to the chamber 50 can be reduced. In particular, the dissipation of the heat from the outer peripheral side of the smokable material 102 can be reduced. Thus, even in the latter half of the smoking, the aerosol or the flavor can be further sufficiently generated from the smokable material 102.
In the example illustrated in Fig. 3C, the side wall 52 of the chamber 50 has an inner side wall 52a and an outer side wall 52b each having a substantially circular shape in cross-section. A space that is defined by the inner side wall 52a and the outer side wall 52b is sealed, and, for example, a sodium-based insulator 57 can be sealed in this space. An inner diameter of the inner side wall 52a is substantially the same as an inner diameter of the smokable material 102. A substantial entirety of an inner surface of the inner side wall 52a functions as a holding surface that holds the smokable material 102.
The side wall 52 of the chamber 50 need not necessarily be formed into the cross-sectional shapes illustrated in Fig. 3A to Fig. 3C, and may be arbitrarily formed in cross-section.
Next, the configuration of the flavor generating article 100 according to this embodiment is described. Fig. 4 is a cross-sectional view of the flavor generating article 100. In the embodiment illustrated in Fig. 4, the flavor generating article 100 includes a base portion 100A (corresponding to an example of a first part) including a flavor source 111, an insulating sheet 130 that wraps an outer periphery of the flavor source 111, and a first rolling sheet 112 (corresponding to an example of an outer rolling sheet) that wraps an outer periphery of the insulating sheet 130, and includes a mouthpiece portion 100B (corresponding to an example of a second part) that forms an end portion on a side opposite to a side where the base portion 100A is present. The mouthpiece portion 100B is arranged adjacent to the base portion 100A in the longitudinal direction.
The smokable material 102 illustrated in Fig. 1 and Fig. 2, which includes the flavor source 111, may further contain an aerosol source for enhancing the flavor. The base portion 100A and the mouthpiece portion 100B are coupled to each other not with the first rolling sheet 112 but with a second rolling sheet 113. Note that, the second rolling sheet 113 may be omitted, and the base portion 100A and the mouthpiece portion 100B may be coupled to each other with use of the first rolling sheet 112.
The mouthpiece portion 100B in Fig. 4 includes a hollow segment 116 (corresponding to an example of a hollow member), a filter portion 115, and a paper tube portion 114 arranged between the hollow segment 116 and the filter portion 115. In other words, the hollow segment 116 is arranged at an end portion of the mouthpiece portion 100B, the end portion being adjacent to the base portion 100A. The hollow segment 116 includes one or a plurality of hollow channels 116a, and a filling layer 116b that defines the hollow channels 116a. A filling density of fiber of the filling layer 116b is high. Thus, during the suction, the air, the flavor, or the aerosol flows mostly through the hollow channels 116a, and flows scarcely through the filling layer 116b. In the flavor generating article 100, replacing a part formed by shortening the filter portion 115 with the hollow segment 116 so as to suppress a component of the aerosol from decreasing as a result of filtration through the filter portion 115 is effective at increasing a delivery amount of the flavor or the aerosol. In addition, in the flavor generating article 100, a paper filter may be arranged, and some of the hollow segment 116, an acetate filter, and the paper filter may be combined with each other.
Although the mouthpiece portion 100B in Fig. 4 is constituted by the three segments, in this embodiment, the mouthpiece portion 100B may be constituted by one or two segments, or may be constituted by four or more segments. For example, the mouthpiece portion 100B may be formed by omitting the hollow segment 116, that is, by arranging the paper tube portion 114 and the filter portion 115 adjacent to each other. In addition, the paper tube portion 114 may be filled with a cooling member made, for example, of a phase-change material such as polylactic acid.
In the embodiment illustrated in Fig. 4, a length in the longitudinal direction of the flavor generating article 100 is preferred to be 40 mm to 90 mm, more preferred to be 50 mm to 75 mm, and further more preferred to be 50 mm to 60 mm. A circumference of the flavor generating article 100 is preferred to be 15 mm to 25 mm, more preferred to be 17 mm to 24 mm, and further more preferred to be 20 mm to 23 mm. Further, in the flavor generating article 100, a length of the base portion 100A is preferred to be 10 mm to 20 mm, a length of the first rolling sheet 112 is preferred to be 10 mm to 20 mm, a length of the hollow segment 116 is preferred to be 5 mm to 10 mm, a length of the paper tube portion 114 is preferred to be 10 mm to 40 mm, and a length of the filter portion 115 is preferred to be 5 mm to 20 mm. These lengths of the segments may be individually changed as appropriate in accordance, for example, with suitability for manufacture or required quality. Still further, as in the illustration, the members on a downstream side relative to the flavor source 111 may be connected integral to the flavor source 111 with use of the second rolling sheet 113, or these downstream members may be provided independent of each other and connected integral to the flavor source 111 with use of the first rolling sheet.
In this embodiment, the flavor source 111 of the flavor generating article 100 can contain the aerosol source that generates the aerosol by being heated at a predetermined temperature. A type of the aerosol source is not limited in particular, and extracts of various natural products and/or components thereof may be selected in accordance with use. The aerosol source is preferred to be a polyhydric alcohol, and may be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof. A content of the aerosol source in the flavor source 111 is not limited in particular. From viewpoints of generating the aerosol sufficiently and imparting good flavor, the content is normally 5 weight% or more and preferred to be 10 weight% or more, and normally 50 weight% or less and preferred to be 20 weight% or less.
As the flavor source 111 of the flavor generating article 100 according to this embodiment, tobacco such as lamina and stems, or other known plants can be used. In addition, the flavor source 111 such as the tobacco may be formed, for example, into flakes, a sheet, strings, powder, particles, pellets, slurry, or to be porous. When the smokable material 102 is sized to have a circumference of 20 mm to 23 mm and a length of 18 mm to 22 mm, a range of the content of the flavor source 111 such as the tobacco in the smokable material 102 of the flavor generating article 100 is, for example, 200 mg to 400 mg, and preferred to be 250 mg to 320 mg. A moisture content of the flavor source 111 such as the tobacco (weight% relative to a total weight of a smokable article) is, for example, 8 weight% to 18 weight%, and preferred to be 10 weight% to 16 weight%. At such a moisture content, occurrence of rolling-sheet discoloration is suppressed, and satisfactory suitability for rolling in manufacture is achieved. A size and preparation of the tobacco flakes to be used as an example of the flavor source 111 are not limited in particular. For example, dried tobacco leaves to be used may be sliced into a width of 0.8 mm to 1.2 mm. Alternatively, the dried tobacco leaves to be used may be formed by being pulverized uniformly into particles having an average diameter of approximately 20 µm to 200 µm, the particles then being processed into a sheet, the sheet then being sliced into the width of 0.8 mm to 1.2 mm. Still alternatively, the sheet formed by being processed in this way to be used as the flavor source 111 need not necessarily be sliced, and may be gathered. In addition, the flavor source 111 may contain one or two or more types of flavor. Although the types of the flavor are not limited in particular, menthol is preferred from a viewpoint of imparting good flavor.
In this embodiment, the first rolling sheet 112 and the second rolling sheet 113 of the flavor generating article 100 can be made of base paper having a basis weight of, for example, 20 gsm to 65 gsm, the basis weight being preferred to be 25 gsm to 45 gsm. Although a thickness of each of the first rolling sheet 112 and the second rolling sheet 113 is not limited in particular, from viewpoints of stiffness, air permeability, and ease of adjustment in papermaking, the thickness is 10 µm to 100 µm, preferred to be 20 µm to 75 µm, and more preferred to be 30 µm to 50 µm.
In this embodiment, the first rolling sheet 112 and the second rolling sheet 113 of the flavor generating article 100 can contain a filler. A content of the filler is, for example, 10 weight% to 60 weight% of a total weight of the first rolling sheet 112 and the second rolling sheet 113, and preferred to be 15 weight% to 45 weight%. In this embodiment, the content of the filler is preferred to be 15 weight% to 45 weight% relative to the preferred range of the basis weight (25 gsm to 45 gsm). Calcium carbonate, titanium dioxide, kaolin, or the like may be used as the filler. Paper containing such a filler is capable of exhibiting bright white color that is preferred from a viewpoint of an external appearance in use as rolling sheets of the flavor generating article 100, and is capable of permanently maintaining its whiteness. When such a filler is contained by a large amount, the rolling sheet can have, for example, an ISO brightness of 83% or more. In addition, from a practical viewpoint of the use as the rolling sheets of the flavor generating article 100, the first rolling sheet 112 and the second rolling sheet 113 are each preferred to have a tensile strength of 8 N/15mm or more. This tensile strength can be increased by reducing the content of the filler. Specifically, this tensile strength can be increased by reducing the content of the filler to be smaller than an upper limit of the content of the filler in each of the exemplified ranges of the basis weight.
The flavor generating article 100 according to this embodiment includes the insulating sheet 130 so that transfer of heat of the flavor source 111 to an outside is suppressed. Fig. 5A is an exploded perspective view of the base portion 100A. Fig. 6 is a cross-sectional view of the base portion 100A, the cross-sectional view being taken orthogonal to the longitudinal direction. In this embodiment, the insulating sheet 130 is formed of a sheet of nonwoven fabric. The insulating sheet 130 may be formed of a single sheet of the nonwoven fabric, or may be formed of a laminate of a plurality of sheets of the nonwoven fabric. Alternatively, the insulating sheet 130 may be formed of a single folded sheet of the nonwoven fabric or a plurality of folded sheets of the nonwoven fabric.
The nonwoven fabric includes an air layer therein, and hence has higher insulating properties than those of related-art rolling sheets to be used in the flavor generating article 100 (such as the first rolling sheet 112). Thus, the transfer of the heat of the flavor source 111 of the flavor generating article 100 to the outside at a time when the flavor source 111 is heated from inside can be suppressed. In addition, the nonwoven fabric can be expanded and contracted by application of stress. Thus, even when the flavor source 111 located on an inside relative to the insulating sheet 130 is expanded in inserting the blade portion 42a of the heating portion 42 into the flavor source 111, the nonwoven fabric is expanded to allow the blade portion 42a to be easily inserted into the flavor source 111. Thus, even when a filling amount of a tobacco raw material is increased to prevent imperfect rolling or end dropping in manufacturing the flavor generating article 100, the insertion of the blade portion 42a into the flavor source 111 can be suppressed from being hindered.
In addition, since the nonwoven fabric includes the air layer therein, the nonwoven fabric can be compressed by application of pressure. Although the flavor generating article 100 is manufactured to have a diameter in accordance with the opening 51 of the chamber 50 of the heating device 20, due to manufacturing tolerances, the flavor generating article 100 to be manufactured may have a diameter at which insertion into the opening 51 of the chamber 50 is difficult. However, in the flavor generating article 100 according to this embodiment, the outer periphery of the flavor source 111 is wrapped in the insulating sheet 130 formed of the nonwoven fabric. Thus, even when the base portion 100A has a diameter that is slightly larger than that of the opening 51 of the chamber 50, by the compression of the nonwoven fabric, the flavor generating article 100 can be easily inserted into the opening 51 of the heating device 20. Further, when the nonwoven fabric is compressed by the side wall of the chamber 50, gaps are not formed between the base portion 100A and the side wall of the chamber 50. Thus, the aerosol generated from the flavor source 111 can be suppressed from leaking to the outside through between the base portion 100A and the side wall of the chamber. Still further, even when a filling amount of the flavor source 111 in the base portion 100A is small, and strength of the base portion 100A cannot be secured only by the flavor source 111, by wrapping the outer periphery of the flavor source 111 in the nonwoven fabric that includes the air layer therein and that has appropriate hardness, the flavor generating article 100 can have strength that is suited to rolling in manufacture.
The nonwoven fabric to form the insulating sheet 130 is preferred to be air-laid nonwoven fabric. The air-laid nonwoven fabric can be formed, for example, by dispersing pulverized pulp fiber into an airstream, depositing the pulp fiber onto a screen (mesh) by pressure or suction, and then spraying binder to the deposited pulp fiber. The air-laid nonwoven fabric can be formed have a lower density and a higher volume-space rate than those of wet-laid nonwoven fabric. Thus, insulating properties of the insulating sheet 130 can be further increased to be higher than those of the related-art rolling sheets and the wet-laid nonwoven fabric. As a result, the transfer of the heat of the flavor source 111 of the flavor generating article 100 to the outside at the time when the flavor source 111 is heated from inside can be further suppressed. Note that, the insulating sheet 130 need not necessarily be the air-laid nonwoven fabric, and may be other dry-laid nonwoven fabric or the wet-laid nonwoven fabric. As used herein, the dry-laid nonwoven fabric refers to "nonwoven fabric formed by carding in spinning, or by depositing fiber dispersed in an airstream into a sheet, and then bonding the fiber by one or two or more bonding methods" (refer to JIS L 0222).
As illustrated in Fig. 5 and Fig. 6, the flavor generating article 100 includes a first rolling sheet 112 that wraps the outer periphery of the insulating sheet 130. Thus, according to the flavor generating article 100, hardness of the base portion 100A can be increased to be higher than that in a case where the outer rolling sheet (first rolling sheet 112) is absent. In the example illustrated in Fig. 6, the insulating sheet 130 is bonded to an inner surface of the first rolling sheet 112. With this, the first rolling sheet 112 and the insulating sheet 130 can be wrapped at once around the outer periphery of the flavor source 111. Thus, the insulating sheet 130 can be further easily wrapped around the outer periphery of the flavor source 111. In this case, as illustrated in Fig. 6, in wrapping the first rolling sheet 112 and the insulating sheet 130 around the outer periphery of the flavor source 111, an overlap portion 112a can be formed by overlapping one end and another end of the first rolling sheet 112 with each other, and this part can be bonded, for example, with an adhesive. Thus, one end and another end of the insulating sheet 130 need not be overlapped with each other so that the insulating sheet 130 is wrapped around the outer periphery of the flavor source 111. The first rolling sheet 112 is thinner than the insulating sheet 130 (nonwoven fabric). Thus, by overlapping and bonding the one end and the other end of the first rolling sheet 112 to each other, the base portion 100A can be further suppressed from being deformed in its cross-section than in the case where the insulating sheet 130 is overlapped. Further, since the first rolling sheet 112 is arranged as an outermost surface of the base portion 100A, the flavor generating article 100 can have an external appearance similar to those of related-art flavor generating articles. Still further, in this case, logos and the like can be printed on the first rolling sheet 112, and hence the external appearance of the flavor generating article 100 can be easily changed. In addition, in the flavor generating article 100 according to this embodiment, the base portion 100A and the mouthpiece portion 100B can be further easily bonded to each other with a tipping sheet than in a case where the first rolling sheet 112 is absent, that is, the insulating sheet 130 (nonwoven fabric) is exposed. Yet further, according to the flavor generating article 100, a surface shape of the base portion 100A can be smoother than that in the case where the first rolling sheet 112 is absent. Thus, the flavor generating article 100 can be smoothly slid in manufacturing apparatuses, roundness of the flavor generating article 100 can be increased, and suitability for packaging machines can be increased. In addition, unlike the case where the first rolling sheet 112 is absent, the base portion 100A can be sucked and conveyed. Thus, drum conveyance with a drum conveyor to be used in manufacture of the flavor generating article 100 can be performed.
As illustrated in Fig. 6, in the flavor generating article 100, the insulating sheet 130 includes a first end portion 130a and a second end portion 130b that face each other in the direction orthogonal to the longitudinal direction. The first end portion 130a and the second end portion 130b are preferred to be located not to be overlapped with each other under the state in which the insulating sheet 130 is wrapped around the outer periphery of the flavor source 111 as illustrated in Fig. 6. With this, the base portion 100A can be suppressed from being deformed in its cross-section.
Fig. 7 is a cross-sectional view of the base portion 100A of the flavor generating article 100 according to another embodiment, the cross-sectional view being taken orthogonal to the longitudinal direction. The flavor generating article 100 illustrated in Fig. 7 is different from the flavor generating article 100 illustrated in Fig. 4 to Fig. 6 in that the base portion 100A includes an inner rolling sheet 120.
As illustrated in Fig. 7, the base portion 100A of the flavor generating article 100 includes the inner rolling sheet 120 that wraps the outer periphery of the flavor source 111, and the insulating sheet 130 is wrapped around an outer periphery of the inner rolling sheet 120. Thus, according to the flavor generating article 100, the hardness of the base portion 100A can be increased to be higher than that in a case where the inner rolling sheet 120 is absent. In addition, by bonding an outer surface of the inner rolling sheet 120 and an inner surface of the insulating sheet 130 to each other, and by bonding the inner surface of the first rolling sheet 112 and an outer surface of the insulating sheet 130 to each other, the inner rolling sheet 120, the insulating sheet 130, and the first rolling sheet 112 can be wrapped at once around the outer periphery of the flavor source 111. Thus, the insulating sheet 130 can be further easily wrapped around the outer periphery of the flavor source 111. In this case, in the example illustrated in Fig. 7, the overlap portion 112a is formed by overlapping the one end and the other end of the first rolling sheet 112 with each other, and this part is bonded, for example, with an adhesive. Thus, the one end and the other end of the insulating sheet 130 need not be overlapped with each other. Similarly, one end and another end of the inner rolling sheet 120 need not be overlapped with each other.
Fig. 8 is a cross-sectional view of the base portion 100A of the flavor generating article 100 according to a still another embodiment, the cross-sectional view being taken orthogonal to the longitudinal direction. The flavor generating article 100 illustrated in Fig. 8 is different from the flavor generating article 100 illustrated in Fig. 7 in that the first rolling sheet 112 is not provided.
In addition, in the flavor generating article 100 illustrated in Fig. 8, the insulating sheet 130 is bonded to the outer surface of the inner rolling sheet 120. With this, the inner rolling sheet 120 and the insulating sheet 130 can be wrapped at once around the outer periphery of the flavor source 111. Thus, the insulating sheet 130 can be further easily wrapped around the outer periphery of the flavor source 111. In this case, in wrapping the inner rolling sheet 120 and the insulating sheet 130 around the outer periphery of the flavor source 111, an overlap portion 120a can be formed by overlapping the one end and the other end of the inner rolling sheet 120 with each other, and this part can be bonded, for example, with an adhesive. Thus, the one end and the other end of the insulating sheet 130 need not be overlapped with each other so that the insulating sheet 130 is wrapped around the outer periphery of the flavor source 111. Therefore, the base portion 100A can be suppressed from being deformed in its cross-section.
Fig. 9 is a cross-sectional view of the base portion 100A of the flavor generating article 100 according to a yet another embodiment, the cross-sectional view being taken orthogonal to the longitudinal direction. The flavor generating article 100 illustrated in Fig. 9 is different from the flavor generating article 100 illustrated in Fig. 8 in that the inner rolling sheet 120 is not provided.
In other words, in the flavor generating article 100 illustrated in Fig. 9, the insulating sheet 130 is wrapped directly around the outer periphery of the flavor source 111. Thus, the first end portion 130a and the second end portion 130b of the insulating sheet 130 are overlapped with each other to form an overlap portion 130c, and bonded to each other. Since the insulating sheet 130 is formed of the nonwoven fabric, the overlap portion 130c can be compressed by applying an adhesive to the overlap portion 130c and then applying pressure. In this way, a thickness of the overlap portion 130c can be reduced.
In the flavor generating article 100 illustrated in Fig. 4 to Fig. 9, the base portion 100A includes the insulating sheet 130 formed of the nonwoven fabric, and this insulating sheet 130 extends from one end to another end in the longitudinal direction of the base portion 100A. Thus, when the user sucks the flavor generating article 100, there is a risk that air flows through an inside of the insulating sheet 130, and that the flavor or the aerosol to be generated from the flavor source 111 cannot be efficiently delivered into the mouth of the user. As a countermeasure, in the flavor generating article 100 illustrated in Fig. 4 to Fig. 9, the filling layer 116b of the hollow segment 116 illustrated in Fig. 4 may be arranged near or in contact with an end portion of the insulating sheet 130. With this, an amount of the air that flows through the insulating sheet 130 can be reduced. As a result, an amount of the air that flows through an inside of the flavor source 111 when the user sucks the flavor generating article 100 can be increased. With this, the delivery amount of the flavor and/or the aerosol to be generated from the flavor source 111 can be increased.
In the flavor generating article 100 described hereinabove, a density of the nonwoven fabric to form the insulating sheet 130 is preferred to be 0.03 g/cm³ or more and 0.2 g/cm³ or less. In this way, the nonwoven fabric has a density lower than those of the related-art rolling sheets to be used in the flavor generating article 100. Thus, the insulating properties of the insulating sheet 130 can be further increased to be higher than those of the rolling sheets. As a result, the transfer of the heat of the flavor source 111 of the flavor generating article to the outside at the time when the flavor source 111 is heated from inside can be further suppressed.
Further, in the flavor generating article 100 described hereinabove, a thickness of the nonwoven fabric to form the insulating sheet 130 is preferred to be 0.2 mm or more and 2.0 mm or less. With this, an air layer having an appropriate thickness can be formed around the outer periphery of the flavor source 111. Thus, the transfer of the heat of the flavor source 111 of the flavor generating article 100 to the outside at the time when the flavor source 111 is heated from inside can be suppressed. When the thickness of the nonwoven fabric is less than 0.2 mm, although the transfer of the heat of the flavor source 111 to the outside can be further suppressed than in a case where the related-art rolling sheets are used in the flavor generating article 100, the thickness of the air layer can be insufficient. As a result, there is a risk that the insulating properties are insufficient. When the thickness of the nonwoven fabric exceeds 2.0 mm, the diameter of the base portion 100A is excessively large. Thus, there is a risk that the diameter of the base portion 100A is difficult to set to be equal to a diameter of the mouthpiece portion 100B. As a result, there is a risk that, in connecting the base portion 100A and the mouthpiece portion 100B to each other, for example, with the tipping sheet, the tipping sheet cannot be properly wrapped, which may cause difficulties in manufacture. Still further, the thickness of the nonwoven fabric is more preferred to be 0.5 mm or more and 1.2 mm or less. When the thickness of the nonwoven fabric falls within this range, the amount of the flavor source 111 to be filled is sufficiently secured, and insulating functions are sufficiently implemented. Thus, the flavor and the insulating functions can be well-balanced with each other.
Yet further, in the flavor generating article 100 described hereinabove, a basis weight of the nonwoven fabric to form the insulating sheet 130 is preferred to be 10 g/m² or more and 100 g/m² or less. When the basis weight of the nonwoven fabric falls within this range, the air layer having the appropriate thickness can be formed around the outer periphery of the flavor source 111. As a result, the transfer of the heat of the flavor source 111 of the flavor generating article 100 to the outside at the time when the flavor source 111 is heated from inside can be suppressed. When the basis weight of the nonwoven fabric is less than 10 g/m², although the transfer of the heat of the flavor source 111 to the outside can be further suppressed than in the case where the related-art rolling sheets are used in the flavor generating article 100, the thickness of the air layer can be insufficient. As a result, the risk occurs that the insulating properties are insufficient. When the basis weight of the nonwoven fabric exceeds 100 g/m², the diameter of the base portion 100A is excessively large. Thus, the risk occurs that the diameter of the base portion 100A is difficult to set to be equal to the diameter of the mouthpiece portion 100B. As a result, the risk occurs that, in connecting the base portion 100A and the mouthpiece portion 100B to each other, for example, with the tipping sheet, the tipping sheet cannot be properly wrapped, which may cause the difficulties in manufacture. Yet further, the basis weight of the nonwoven fabric is more preferred to be 30 g/m² or more and 70 g/m² or less. When the basis weight of the nonwoven fabric falls within this range, the diameter of the base portion 100A can be suppressed from being excessively large with the insulating functions sufficiently implemented.
Yet further, in the flavor generating article 100 described hereinabove, a volume space rate of the nonwoven fabric to form the insulating sheet 130 is preferred to be 85% or more and 98% or less. In this way, the nonwoven fabric has a volume space rate lower than those of the related-art rolling sheets to be used in the flavor generating article 100. Thus, the insulating properties of the insulating sheet 130 can be further increased to be higher than those of the rolling sheets. As a result, the transfer of the heat of the flavor source 111 of the flavor generating article 100 to the outside at the time when the flavor source 111 is heated from inside can be further suppressed.
The present invention is not limited to the above-described embodiment of the present invention, and may be variously modified within the scope of the technical idea described in CLAIMS, DESCRIPTION, and the drawings. Note that, as long as the functions and the advantages of the invention of the present application are obtained, any form and material that are not described directly in DESCRIPTION or the drawings are also encompassed within the scope of the technical idea of the invention of the present application.

REFERENCE SIGNS LIST

100: flavor generating article
100A: base portion
100B: mouthpiece portion
102: smokable material
111: flavor source
112: first rolling sheet
116: hollow segment
116a: hollow channel
116b: filling layer
120: inner rolling sheet
130: insulating sheet
130a: first end portion
130b: second end portion

Claims

A flavor generating article, comprising:
a first part; and

a second part that is adjacent to the first part in a longitudinal direction,

the first part including
a flavor source that includes tobacco, and

an insulating sheet that wraps an outer periphery of the flavor source,

the insulating sheet being formed of nonwoven fabric.
The flavor generating article according to Claim 1,
wherein the nonwoven fabric is air-laid nonwoven fabric.
The flavor generating article according to Claim 1 or 2,
wherein a density of the nonwoven fabric is 0.03 g/cm³ or more and 0.2 g/cm³ or less.
The flavor generating article according to any one of Claims 1 to 3,
wherein a thickness of the nonwoven fabric is 0.5 mm or more and 2.0 mm or less.
The flavor generating article according to any one of Claims 1 to 4,
wherein a basis weight of the nonwoven fabric is 10 g/m² or more and 100 g/m² or less.
The flavor generating article according to any one of Claims 1 to 5,
wherein a volume space rate of the nonwoven fabric is 85% or more and 98% or less.
The flavor generating article according to any one of Claims 1 to 6,
wherein the first part includes an inner rolling sheet that wraps the outer periphery of the flavor source, and

wherein the insulating sheet wraps an outer periphery of the inner rolling sheet.
The flavor generating article according to any one of Claims 1 to 7, further comprising
an outer rolling sheet that wraps an outer periphery of the insulating sheet.
The flavor generating article according to Claim 7 or 8,
wherein the insulating sheet includes
a first end portion and

a second end portion
that face each other in a direction orthogonal to the longitudinal direction, and

wherein the second end portion is located not to be overlapped with the first end portion under a state in which the outer periphery of the flavor source is wrapped.
The flavor generating article according to any one of Claims 1 to 9,
wherein the second part includes a hollow member arranged on a side that is adjacent to the first part,

wherein the insulating sheet extends from one end to another end in the longitudinal direction of the flavor source,

wherein the hollow member includes
a hollow channel, and

a filling layer that defines the hollow channel, and

wherein the filling layer of the hollow member is
arranged near an end portion in the longitudinal direction of the insulating sheet, or

arranged in contact with the end portion in the longitudinal direction of the insulating sheet.