EP4721587A1

EP4721587A1 - Mouthpiece segment for non-combustion heating-type flavor inhaler, non-combustion heating-type flavor inhaler, and non-combustion heating-type flavor inhalation system

Info

Publication number: EP4721587A1
Application number: EP23939626.0A
Authority: EP
Inventors: Halim PARK
Original assignee: Japan Tobacco Inc
Current assignee: Japan Tobacco Inc
Priority date: 2023-05-31
Filing date: 2023-05-31
Publication date: 2026-04-08
Also published as: WO2024247149A1; CN120857876A; JPWO2024247149A1; KR20250168566A

Abstract

Provided is a mouthpiece segment for a non-combustion heating-type flavor inhaler that makes it possible to easily taste a flavor derived from a flavoring agent and suppresses the deterioration of the flavor. The mouthpiece segment for a non-combustion heating-type flavor inhaler includes a flavoring agent.

Description

TECHNICAL FIELD

The present invention relates to a mouthpiece segment for a heat-not-burn flavor inhaler, as well as a heat-not-burn flavor inhaler, and a heat-not-burn flavor inhalation system.

BACKGROUND ART

A flavor is obtained from a burning-type flavor inhaler (such as a cigarette) by burning a tobacco filler that contains leaf tobacco. Heat-not-burn flavor inhalers, with which a flavor is obtained by heating instead of burning a tobacco filler, have been proposed as an alternative to said burning-type flavor inhalers. The heating temperature of heat-not-burn flavor inhalers is lower than the burning temperature of burning-type flavor inhalers, and is for example approximately 400°C or lower. For this reason, an aerosol-generating substrate such as glycerol is added to the tobacco filler in heat-not-burn flavor inhalers to increase the amount of smoke. Flavorings such as sweeteners may also be added to the tobacco filler, in order to impart flavors other than those derived from tobacco (e.g. PTL 1).

CITATION LIST

PATENT LITERATURE

PTL 1: WO 2022/137936 A1

SUMMARY OF INVENTION

TECHNICAL PROBLEM

Users are thought to sense the flavor from a heat-not-burn flavor inhaler mainly through taste and smell. It is thus speculated that a user's satisfaction is improved by being made to sense the flavor not only through smell, but also through taste. Accordingly, a flavoring might, for example, conceivably be added to a tobacco filler that is included in a tobacco-containing segment of a heat-not-burn flavor inhaler as mentioned above. However, the present inventor and colleagues found that when a flavoring is conventionally added to a tobacco filler that is included in a tobacco-containing segment, the flavor derived from the flavoring is not readily tasted during use, and the flavor derived from the flavoring easily deteriorates through the effects of the flavor derived from the tobacco.
The purpose of the present invention is to provide a mouthpiece segment for a heat-not-burn flavor inhaler that facilitates tasting of a flavor derived from a flavoring and can suppress flavor deterioration, as well as a heat-not-burn flavor inhaler and a heat-not-burn flavor inhalation system comprising said mouthpiece segment.

SOLUTION TO PROBLEM

The present invention includes the following embodiments.

[1] A mouthpiece segment for a heat-not-burn flavor inhaler, comprising a flavoring.
[2] The mouthpiece segment set forth in [1], wherein the mouthpiece segment comprises a center hole segment that contains the flavoring.
[3] The mouthpiece segment set forth in [1] or [2], wherein the mouthpiece segment comprises a filter segment that contains the flavoring.
[4] The mouthpiece segment set forth in any of [1]-[3], wherein the flavoring is at least one selected from the group consisting of ingredients exhibiting sweetness, ingredients exhibiting sourness, ingredients exhibiting bitterness, ingredients exhibiting an umami taste, and flavoring materials.
[5] The mouthpiece segment set forth in [4], wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of sugars, sugar alcohols, amino acids, proteins, terpene glucosides, sulfamides, sulfamates, peptide derivatives, and flavonoid glucosides.
[6] The mouthpiece segment set forth in [4] or [5], wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of sugars, terpene glucosides, peptide derivatives, and flavonoid glucosides.
[7] The mouthpiece segment set forth in any of [4]-[6], wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of neotame, advantame, glycyrrhizin, stevioside, sucralose, and neohesperidin dihydrochalcone.
[8] The mouthpiece segment set forth in [1], wherein the mouthpiece segment comprises a center hole segment containing advantame.
[9] The mouthpiece segment set forth in [2], wherein the content of the flavoring contained in the center hole segment is 0.5-50 mass%.
[10] The mouthpiece segment set forth in [3], wherein the content of the flavoring contained in the filter segment is 0.5-50 mass%.
[11] A heat-not-burn flavor inhaler comprising a tobacco-containing segment, which contains a tobacco component and an aerosol-generating substrate, and the mouthpiece segment set forth in any of [1]-[10].
[12] The heat-not-burn flavor inhaler set forth in [11], wherein the tobacco-containing segment contains the flavoring.
[13] A heat-not-burn flavor inhalation system comprising:
- the heat-not-burn flavor inhaler set forth in [11] or [12], and
- a heating device for heating the tobacco-containing segment.

ADVANTAGEOUS EFFECTS OF INVENTION

The present invention enables provision of a mouthpiece segment for a heat-not-burn flavor inhaler that facilitates tasting of a flavor derived from a flavoring and can suppress flavor deterioration, as well as a heat-not-burn flavor inhaler and a heat-not-burn flavor inhalation system comprising said mouthpiece segment.

BRIEF DESCRIPTION OF DRAWINGS

Fig. 1 is a schematic diagram showing an example of a heat-not-burn flavor inhaler of the present embodiment.
Fig. 2 is a schematic diagram showing an example of a heat-not-burn flavor inhalation system of the present embodiment (a) before the heat-not-burn flavor inhaler is inserted into the heating device, and (b) with the heat-not-burn flavor inhaler inserted into the heating device to be heated.

DESCRIPTION OF EMBODIMENTS

[Mouthpiece segment for a heat-not-burn flavor inhaler and heat-not-burn flavor inhaler]

The mouthpiece segment for a heat-not-burn flavor inhaler of the present embodiment (referred to below simply as "mouthpiece segment") comprises a flavoring. As used in the present description, "mouthpiece segment" indicates a segment that is arranged downstream of the tobacco-containing segment comprising a tobacco component and an aerosol-generating substrate. "Downstream" means toward the inhalation opening of the heat-not-burn flavor inhaler. The present inventor and colleagues have found that by including a flavoring in the mouthpiece segment, rather than in the tobacco-containing segment, the flavor derived from the flavoring is easier to taste, and deterioration of the flavor can be suppressed. In the present embodiment, a flavoring is released from the mouthpiece segment when the aerosol generated upon heating the tobacco-containing segment passes through the mouthpiece segment, and the flavoring is thus supplied to the user together with the aerosol. The mouthpiece segment is located downstream of the heat-not-burn flavor inhaler, and is therefore closer to the inhalation opening (i.e. includes the inhalation opening), thereby facilitating tasting by the user of the flavor derived from the flavoring. As a result of including the flavoring in the mouthpiece segment, the flavoring is not released simultaneously with the tobacco component, and therefore, is surmised to be less affected by the tobacco-derived flavor, so that deterioration of the flavor derived from the flavoring is suppressed. In particular, the flavoring is preferably included in the center hole segment and/or the filter segment in the present embodiment. That is, the mouthpiece segment of the present embodiment preferably comprises a center hole segment containing the flavoring and/or a filter segment containing the flavoring.

(Flavoring)

In the present embodiment, "flavoring" refers to a gustatory material or flavoring material. Note that "flavorings" do not contain tobacco components. Examples of gustatory materials include ingredients exhibiting sweetness, sourness, bitterness, and an umami taste.
Examples of ingredients exhibiting sweetness include sugars, sugar alcohols, amino acids, proteins, terpene glucosides, sulfamides, sulfamates, peptide derivatives, and flavonoid glucosides.
A "sugar" is a compound having one aldehyde group or ketone group and having a plurality of hydroxyl groups. Aldehyde-containing sugars are classified as aldoses, and ketone-containing sugars are classified as ketoses. In general, 'sugar' is often synonymous with carbohydrate (or saccharide). References to "sugars" in the present description include compounds such as "halogenated sugars" in which some hydroxyl groups of the sugar are substituted, unless otherwise specified.
A "sugar alcohol" is a type of compound produced by the reduction of the carbonyl groups of an aldose or ketose.
"Amino acid" is a generic term for an organic compound having both an amino group and a carboxyl group as functional groups.
"Peptide" is a generic term for a molecule in which amino acids are connected by peptide bonds into shorter chains. With two amino acid residues incorporated therein, a peptide is called a dipeptide, with three amino acid residues a tripeptide, and with four amino acid residues a tetrapeptide; peptides with ten or fewer residues are referred to as oligopeptides, peptides containing many residues are referred to as polypeptides, etc. Long peptides in which 50 or more thereof are linked may be referred in general to as "proteins." "Peptide" may be used in the present description in a sense that includes proteins, unless otherwise specified. "Peptide derivative" refers to a peptide consisting solely of an amino acid that is derivatized by introduction of substituents thereinto. Examples of peptide derivatization include alkyl esterification of carboxyl groups and alkylation of amino groups.
"Terpene" is a generic term for secondary metabolites of e.g. plants, insects, and fungi that have a hydrocarbon skeleton comprising isoprene as a structural unit. The name was originally given to a group of compounds of 10 carbon atoms each that were found in large quantities in essential oils, and are therefore classified with 10 carbon atoms as standard. Thus, terpenes with 10, 15, 20 and 30 carbon atoms are called monoterpenes, sesquiterpenes, diterpenes, and triterpenes respectively. Derivatives of terpenes with polar functional groups such as hydroxyl or carbonyl groups may in particular be classified as terpenoids. "Glucoside" is a generic term for compounds in which sugars are bonded to various atomic groups by glycoside bonds. "Terpene glucosides" are compounds in which a sugar is glycosidically bonded to a terpene.
"Sulfamide" is an inorganic compound with the structural formula H₂NSO₂NH₂. It is ordinarily obtained by reaction of sulfuryl chloride with ammonia. In the field of organic chemistry, the group of derivative compounds with an organic substituent bonded to the nitrogen atom of sulfamide are also called "sulfamides."
"Sulfamic acid" has the hydroxyl group of sulfuric acid replaced by an amino group, and is thus called "amidosulfuric acid." It is highly soluble in water, and of relatively strong acidity. "Sulfamates" are salts of sulfamic acid and e.g. sodium, potassium, calcium, and magnesium.
"Flavonoid" is a generic term for plant secondary metabolites that can be obtained by polymerization of coumaric acid-CoA and malonyl-CoA. Flavonoids are representative examples of a larger group of compounds called polyphenols. "Flavonoid glucosides" are compounds in which a sugar is glycosidically bonded to a flavonoid.
Sugars include, for example, sucralose, fructose, sucrose, tagatose, glucose, galactose, trehalose, maltose, isomaltose, and lactose. Sugar alcohols include, for example, xylitol, maltitol, erythritol, sorbitol, mannitol, polyglycitol syrup, arabitol, isomalt, and lactitol. Amino acids include glycine, for example. Proteins include, for example, monellin and thaumatin. Terpene glucosides include, for example, glycyrrhizin and stevioside/stevia extract. Sulfamides include, for example, saccharin. Sulfamates include, for example, acesulfame potassium and sodium cyclamate. Peptide derivatives include, for example, aspartame, advantame, and neotame. Flavonoid glucosides include, for example, neohesperidin dihydrochalcone. One type thereof may be used, or two or more types may be used in combination.
"Monellin" is a protein found in plants native to tropical rainforests, and has two non-covalent polypeptide chains: an A-chain comprising 44 amino acid residues, and a B-chain comprising 50 amino acid residues.
Like monellin, "thaumatin" is a single-stranded protein, comprising 207 amino acid residues, found in plants native to rainforests. It is a low-calorie sweetener, and in addition to being a sweetener is also known as a flavor improving agent.
"Glycyrrhizin" is an active ingredient contained in licorice root and is a sweetener classified as a triterpene glucoside. The term glycyrrhizic acid is also used. The IUPAC name is (3β,20β)-20-carboxy-11-oxo-30-norolean-12-en-3-yl 2-O-β-D-glucopyranuronosyl-α-D-glucopyranosiduronic acid.
Commercially available glycyrrhizin from e.g. Tokyo Chemical Industry Co., Ltd. (Product No. G0150) or FUJIFILM Wako Pure Chemical Co., Ltd. (Product No. 074-03481) can be used.
"Stevia extract" is an extract from stevia. Stevia rebaudiana is a South African perennial plant of the Asteraceae family, genus Stevia, also known as sweetleaf stevia. The stevia extract comprises diterpene glucosides such as "stevioside" and rebaudioside A as sweet components. Stevioside (sutebioshido) also has the alternative Japanese phonetic spelling "sutebiosaido" and has the following chemical formula.
Commercially available stevioside from e.g. Tokyo Chemical Industry Co., Ltd. (Product No. S0594) or FUJIFILM Wako Pure Chemical Co., Ltd. (Product No. 194-16481) can be used.
"Saccharin" has the IUPAC name 1,1-dioxo-1,2-benzothiazol-3-one, and is also known as o-sulfobenzamide, o-benzoic sulfimide, and 2-sulfobenzoic imide. It has a skeleton in which a sultam ring is fused to a benzene ring.
Saccharin is an artificial sweetener classified as a sulfimide that is often used in the form of a sodium salt in order to improve solubility in water, and that is often used in food especially in the United States and Chinai. Commercially available saccharin such as a saccharin sodium dihydrate from Tokyo Chemical Industry Co., Ltd. (Product No. B0131) or a saccharin sodium dihydrate from FUJIFILM Wako Pure Chemical Co., Ltd. (Product No. 193-08602) can also be used.
"Acesulfame potassium" is an oxathiazinone dioxide derivative having a sulfamic acid skeleton. The IUPAC name is potassium 6-methyl-2,2-dioxo-oxathiazin-4-olate, and it is a type of artificial sweetener classified as a sulfamate.
It may also be referred to as acesulfame K. Commercially available acesulfame potassium from e.g. Tokyo Chemical Industry Co., Ltd. (Product No. A1490) or FUJIFILM Wako Pure Chemical Co., Ltd. (Product No. 013-14102) can also be used.
"Advantame" is a derivative of aspartame, and is an artificial sweetener with a peptide skeleton. The structure thereof has a 3-(3-hydroxy-4-methoxyphenyl)propyl group introduced into the amino group of an aspartame aspartic acid residue. The IUPAC name is (3S)-3-[3-(3-hydroxy-4-methoxyphenyl)propylamino]-4-[[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid.
Commercially available advantame such as advantame monohydrate from FUJIFILM Wako Pure Chemical Co., Ltd. (Product No. 018-26801) or advantame monohydrate from Sigma-Aldrich (Product No. 1011889) can also be used.
"Neotame" is a derivative of aspartame, an artificial sweetener with a peptide skeleton. The structure thereof has a 3,3-dimethylbutyl group introduced into the amino group of an aspartame aspartic acid residue. The IUPAC name thereof is (3S)-3-[(3,3-dimethylbutyl)amino]-4-{[(2S)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino}-4-oxobutanoic acid.
Commercially available neotame from e.g. Tokyo Chemical Industry Co., Ltd. (Product No. N1112) or Sigma-Aldrich (Product No. 49777) can also be used.
"Aspartame" is an artificial sweetener having a dipeptide skeleton comprising phenylalanine and aspartic acid. The carboxyl group in the phenylalanine residue thereof has a methyl-esterified structure. The IUPAC name is N-(L-α-aspartyl)-L-phenylalanine-1-methyl ester.
Commercially available aspartame from e.g. Tokyo Chemical Industry Co., Ltd. (Product No. A0997) or FUJIFILM Wako Pure Chemical Co., Ltd. (Product No. 016-11331) can also be used.
Neohesperidin dihydrochalcone is a compound with CAS No. 20702-77-6, and having the following chemical formula.
Neohesperidin dihydrochalcone is a sweetener that is classified as a flavonoid glucoside. Neohesperidin dihydrochalcone is a derivative of neohesperidin that retains the mannose-glucose disaccharide backbone structure of neohesperidin, as well as a 3-hydroxy-4-methoxyphenyl structure. Commercially available neohesperidin dihydrochalcone from e.g. Tokyo Chemical Industry Co., Ltd. (Product No. N0675) or Sigma-Aldrich (Product No. W381101) can also be used.
Among these, the aforementioned ingredient exhibiting sweetness is preferably at least one selected from the group consisting of sugars, terpene glucosides, peptide derivatives and flavonoid glucosides, and more preferably at least one selected from the group consisting of neotame, advantame, glycyrrhizin, stevioside, sucralose and neohesperidin dihydrochalcone, so that the sweetness is easier to taste during use.
Note that the ingredient exhibiting sweetness may comprise sucralose. Sucralose, also referred to as 4,1',6'-trichlorogalactosucrose, has a structure in which three of the hydroxy groups of sucrose are selectively replaced with chlorine. When heated, sucralose may produce chlorine-containing organic compounds and carbonyls as decomposition products. However, the generation of said decomposition products can be suppressed in the present embodiment, since the flavoring is contained in the mouthpiece segment, and thus the sucralose is not directly heated.
Organic acids and sodium salts thereof, etc. may be cited as examples of ingredients exhibiting sourness. Acetic acid, adipic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid, etc. may be cited as examples of organic acids. Caffeine (extract), naringin, and wormwood extract, etc. may be cited as examples of ingredients exhibiting bitterness. Sodium glutamate, sodium inosinate, and sodium guanylate, etc. may be cited as examples of ingredients exhibiting an umami taste.
Flavoring materials selected from among: isothiocyanates, indole and derivatives thereof, ethers, esters, ketones, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes, aliphatic higher hydrocarbons, thioethers, thiols, terpene hydrocarbons, phenol ethers, phenols, furfural and derivatives thereof, aromatic alcohols, aromatic aldehydes, and lactones, either alone or in combination, may be cited as examples of the flavoring materials. An ingredient imparting a cooling or warming sensation is also acceptable.
Flavoring materials which may be cited more specifically include: acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru Balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, coffee, cognac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethyl methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, genet absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, γ-heptalactone, γ-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, hexyl phenylacetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, 4-hydroxyundecanoic acid sodium salt, immortelle absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, kola nut tincture, labdanum oil, lemon terpeneless oil, glycyrrhiza extract, linalool, linalyl acetate, lovage root oil, maple syrup, menthol, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, molasses, myristic acid, nerol, nerolidol, γ-nonalactone, nutmeg oil, δ-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaethol, propyl acetate, 3-propylidene phthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)-2-buten-4-one, 2,6,6-trimethyl-2-cyclohexen-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)-2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, citral, mandarin oil, 4-(acetoxymethyl)toluene, 2-methyl-1-butanol, ethyl 10-undecenoate, isoamyl hexanoate, 1-phenylethyl acetate, lauric acid, 8-mercaptomenthone, sinensal, hexyl butyrate, plant powder (herb powder, flower powder, spice powder, tea powder, cocoa powder, carob powder, coriander powder, licorice powder, orange peel powder, rose pip powder, chamomile flower powder, lemon verbena powder, peppermint powder, leaf powder, spearmint powder, black tea powder, etc.), camphor, isopulegol, cineole, mentha oil, eucalyptus oil, 2-1-menthoxy ethanol (COOLACT (registered trademark) 5), 3-1-menthoxypropane-1,2-diol (COOLACT (registered trademark) 10), 1-menthyl-3-hydroxybutyrate (COOLACT (registered trademark) 20), p-menthane-3,8-diol (COOLACT (registered trademark) 38D), N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide (COOLACT (registered trademark) 370), N-(4-(cyanomethyl)phenyl)-2-isopropyl-5, 5-dimethylcyclohexanecarboxamide (COOLACT (registered trademark) 400), N-(3-hydroxy-4-methoxyphenyl)-2-isopropyl-5,5-dimethylcyclohexanecarboxamide, N-ethyl-p-menthane-3-carboamide (WS-3), ethyl-2-(p-menthane-3-carboxamide)acetate (WS-5), N-(4-methoxyphenyl)-p-menthane carboxamide (WS-12), 2-isopropyl-N,2,3-trimethylbutyramide (WS-23), 3-1-menthoxy-2-methylpropan-1,2-diol, 2-1-menthoxyethan-1-ol, 3-1-menthoxypropan-1-ol, 4-1-menthoxybutan-1-ol, menthyl lactate (FEMA 3748), menthone glycerin acetal (Frescolat MGA, FEMA 3807, FEMA 3808), 2-(2-1-menthyloxyethyl)ethanol, menthyl glyoxylate, menthyl 2-pyrrolidone-5-carboxylate, menthyl succinate (FEMA 3810), N-(2-(pyridin-2-yl)-ethyl)-3-p-menthane carboxamide (FEMA 4549), N-(ethoxycarbonylmethyl)-p-menthane-3-carboxamide, N-(4-cyanomethylphenyl)-p-menthane carboxamide, and N-(4-aminocarbonylphenyl)-p-menthane, etc. One type thereof may be used, or two or more types may be used in combination.

(Mouthpiece segment and heat-not-burn flavor inhaler configuration)

The mouthpiece segment of the present embodiment is a segment arranged downstream of the tobacco-containing segment that contains the tobacco component, etc. Specific examples of the mouthpiece segment are a center hole segment, a filter segment, a cooling segment, and combinations thereof. The flavoring may be included in a center hole segment, may be included in a filter segment, may be included in a cooling segment, or may be included in two or more of these segments. However, in the present embodiment, the flavoring is preferably included in a center hole segment and/or a filter segment. That is, the mouthpiece segment of the present embodiment preferably comprises a center hole segment containing the flavoring. The mouthpiece segment of the present embodiment also preferably comprises a filter segment containing the flavoring. In particular, the mouthpiece segment of the present embodiment preferably comprises a center hole segment containing advantame.
Fig. 1 shows an example of a heat-not-burn flavor inhaler of the present embodiment, comprising a mouthpiece segment of the present embodiment. The heat-not-burn flavor inhaler 1 shown in Fig. 1 comprises a tobacco-containing segment 2 and the mouthpiece segment 6 of the present embodiment. The mouthpiece segment 6 comprises a cooling segment 3, a center hole segment 4 and a filter segment 5. In the present embodiment, for example the flavoring is included in the center hole segment 4. Upon inhalation, the tobacco-containing segment 2 is heated, and the components included in a tobacco filler 7 are vaporized and transferred to the mouthpiece segment 6. Inhalation is performed from the end portion of the filter segment 5 (i.e., the mouthpiece portion), together with the flavoring contained in the center hole segment 4. The heat-not-burn flavor inhaler of the present embodiment may have other segments in addition to a tobacco-containing segment, a cooling segment, a center hole segment, and a filter segment.
In the present embodiment, there are no particular restrictions as to the configuration of the center hole segment provided that it is a columnar (for example, cylindrical) segment having a hollow portion. As shown in Fig. 1, for example, the center hole segment 4 may comprise a first filling layer 11 that has a hollow portion and a first inner plug wrapper (i.e. inside wrapping paper) 12 that covers the first filling layer 11. The center hole segment 4 has the function of increasing the strength of the mouthpiece segment 6. When the center hole segment contains a flavoring, there is no particular limitation as to the location in which the flavoring is contained, but the flavoring is preferably applied to the inner wall of the hollow portion of the center hole segment to facilitate release of the flavoring during use. Specifically, the flavoring is preferably applied to the inner wall of the hollow portion of the first filling layer 11 in the center hole segment 4 shown in Fig. 1. When the center hole segment contains a flavoring, the flavoring content of the center hole segment is preferably 0.5-50 mass%, more preferably 10-40 mass%, and still more preferably 20-35 mass%, to further facilitate tasting of the flavor derived from the flavoring and to further suppress flavor deterioration.
The first filling layer 11 may be a layer filled with cellulose acetate fibers. The first filling layer 11 may be, for example, a rod having an inside diameter of φ1.0-5.0 mm that has been filled to a high density with cellulose acetate fibers that have been cured by adding a triacetin-containing plasticizer thereto in an amount of 6-20 mass% of the mass of cellulose acetate. In that case, since the first filling layer 11 has a high fiber packing density, the air and aerosol flow only through the hollow portion during inhalation, with virtually none flowing through the first filling layer 11. The filling layer 11 inside the center hole segment 4 is a fiber-filled layer, and the exterior is therefore pleasant to touch during use.
In the present embodiment, there are no particular restrictions as to the configuration of the filter segment, provided that it is a columnar (for example, cylindrical) segment having a filtration function. As shown in Fig. 1, for example, the filter segment 5 may comprise a second filling layer 13 and a second inner plug wrapper 14 that covers the second filling layer 13. When the filter segment contains a flavoring, there is no particular limitation as to the location in which the flavoring is contained, but the flavoring is preferably applied to the filter portion (i.e., filling layer) of the filter segment to facilitate release of the flavoring during use. In particular, in the filter segment 5 shown in Fig. 1, the flavoring is preferably applied to the second filling layer 13. When the filter segment contains a flavoring, the flavoring content of the center hole segment is preferably 0.5-50 mass%, more preferably 10-40 mass%, and still more preferably 20-36 mass%, to further facilitate tasting of the flavor derived from the flavoring and to further suppress flavor deterioration. Also, when both the center hole segment and the filter segment contain flavorings, the flavoring content of the center hole segment and filter segment is preferably 0.5-50 mass%, more preferably 10-40 mass%, and still more preferably 15-30 mass%, to further facilitate tasting of the flavor derived from the flavoring and to further suppress flavor deterioration.
The second filling layer 13 may be a layer filled with cellulose acetate fibers. The airflow resistance per segment of the filter segment 5 may be modified, as appropriate, depending on e.g. the amount and material of the filler with which the filter segment 5 is filled. For example, when the filler is cellulose acetate fiber, the airflow resistance can be increased by increasing the amount of cellulose acetate fiber with which the filter segment 5 is filled. When the filler is cellulose acetate fiber, the packing density of cellulose acetate fiber may be 0.13-0.18 g/cm³. The airflow resistance is the value determined using an airflow resistance measurement device (brand name: SODIMAX, by SODIM).
As shown in Fig. 1, the cooling segment 3 may comprise a cylindrical member 9. The cylindrical member 9 may be a paper tube obtained by processing cardboard into a cylindrical shape, for example. When the cooling segment 3 contains a flavoring, there is no particular limitation as to the location in which the flavoring is contained, but the flavoring is preferably applied to the inner wall of the cylindrical member 9 of the cooling segment 3 to facilitate release of the flavoring during use. When the cooling segment contains a flavoring, the flavoring content of the cooling segment is preferably 0.5-50 mass%, more preferably 0.5-30 mass%, and still more preferably 2-25 mass%, to further facilitate tasting of the flavor derived from the flavoring and to further suppress flavor deterioration.
The cylindrical member 9 and a mouthpiece lining paper 16, described below, are provided with perforations 10 through both. The perforations 10 allow external air to be introduced into the cooling segment 3 during inhalation. As a result, the aerosol vaporized components that are generated when the tobacco-containing segment 2 is heated comes into contact with the external air, the temperature thereof is lowered and said vaporized aerosol components liquefy as a result to form an aerosol. There are no particular limitations as to the diameter (length across) of the perforations 10, which may for example be 0.5-1.5 mm. There are no particular limitations as to the number of perforations 10, of which there may be one or more. Multiple perforations 10 may be provided on the circumference of the cooling segment 3, for example.
There are no particular restrictions as to the configuration of the tobacco-containing segment, provided that it is a columnar (for example, cylindrical) segment comprising a tobacco component and an aerosol-generating substrate. As for example shown in Fig. 1, the tobacco-containing segment 2 may have a tobacco filler 7 that contains tobacco and an aerosol-generating substrate, and a cylindrical wrapper 8 covering the tobacco filler 7.
The tobacco used may for example be dried and cut leaf tobacco. The dried leaf tobacco may also be ground and homogenized, and processed into sheets, which are then cut. Processed sheets that have been gathered uncut may also be used as a filler. Various types of tobacco may be employed for inclusion in the tobacco filler, whether the leaf tobacco therein is used dried and cut, or ground and homogenized in the form of a sheet. Yellow, burley, oriental, and domestic tobacco, as well as other varieties of Nicotiana tabacum and Nicotiana rustica may be blended as appropriate to achieve the target flavor. Details on the aforementioned tobacco varieties are disclosed in the Dictionary of Tobacco, Tobacco Academic Studies Center, March 31, 2009. Examples of aerosol-generating substrates include glycerol and propylene glycol. In addition to the tobacco component and aerosol-generating substrate, the tobacco-containing segment may also contain the aforementioned flavoring. When the tobacco-containing segment contains the flavoring, the flavoring content of the tobacco-containing segment is preferably 0.5-50 mass%, and more preferably 2-25 mass%.
The center hole segment 4 and the filter segment 5 are connected by an outer plug wrapper 15. The outer plug wrapper 15 may be paper in the form of a cylinder, for example. The tobacco-containing segment 2 and cooling segment 3, can be connected to the connected center hole segment 4 and filter segment 5 by a mouthpiece lining paper 16. These connections may be formed, for example, by coating an inside surface of the mouthpiece lining paper 16 with a glue such as a vinyl acetate-based glue, inserting the aforementioned three segments therein, and wrapping the same with the mouthpiece lining paper.
There are no particular limitations as to the axial length, i.e. the horizontal length in Fig. 1, of the heat-not-burn flavor inhaler 1 of the present embodiment, but 40-90 mm is preferable, 50-75 mm is more preferable, and 50-60 mm is still more preferable. The circumferential length of the heat-not-burn flavor inhaler 1 (i.e., the circumferential length of the tobacco-containing segment 2, cooling segment 3, center hole segment 4, and filter segment 5) is preferably 16-25 mm, more preferably 20-24 mm, and still more preferably 21-23 mm. In an exemplary aspect, the length of the tobacco-containing segment 2 may be 20 mm, the length of the cooling segment 3 may be 20 mm, the length of the center hole segment 4 may be 8 mm, and the length of the filter segment 5 may be 7 mm. The lengths of these individual segments can be modified, as appropriate, depending on manufacturability and required quality, for example. Since the heat-not-burn flavor inhaler 1 of the present embodiment comprises the mouthpiece segment of the present embodiment, the flavor derived from the flavoring contained in the mouthpiece segment is easier to taste, and flavor deterioration can be suppressed.

(Heat-not-burn flavor inhalation system)

A heat-not-burn flavor inhalation system of the present embodiment comprises the heat-not-burn flavor inhaler of the present embodiment and a heating device for heating the tobacco-containing segment of said heat-not-burn flavor inhaler. Since the heat-not-burn flavor inhalation system of the present embodiment comprises a heat-not-burn flavor inhaler of the present embodiment, the flavor derived from the flavoring included in the mouthpiece segment is easier to taste, and flavor deterioration can be suppressed. The heat-not-burn flavor inhalation system of the present embodiment may have other configurations other than the heat-not-burn flavor inhaler of the present embodiment and the aforementioned heating device.
Fig. 2 shows an example of a heat-not-burn flavor inhalation system of the present embodiment. The heat-not-burn flavor inhalation system shown in Fig. 2 comprises the heat-not-burn flavor inhaler 1 of the present embodiment and a heating device 17 for heating the tobacco-containing segment of the heat-not-burn flavor inhaler 1 from the outside. Fig. 2(a) shows the heat-not-burn flavor inhaler 1 before it is inserted into the heating device 17, and Fig. 2(b) shows the heat-not-burn flavor inhaler 1 after being inserted into the heating device 17 to be heated. The heating device 17 shown in Fig. 2 comprises a body 18, a heater 19, a metal tube 20, a battery unit 21, and a control unit 22. The body 18 has a cylindrical recess 23, and the heater 19 and metal tube 20 are arranged on the inner side surface of the recess 23 to accommodate the tobacco-containing segment of the heat-not-burn flavor inhaler 1 inserted into the recess 23. The heater 19 may be a heater employing electrical resistance, with electrical power supplied by the battery unit 21 in accordance with a command from the control unit 22 that controls the temperature, such that heating is effected by the heater 19. Heat emitted from the heater 19 is transferred through the highly thermally conductive metal tube 20 to the tobacco-containing segment of the heat-not-burn flavor inhaler 1.
Since Fig. 2(b) is a schematic depiction, there is a gap between the outer circumference of the heat-not-burn flavor inhaler 1 and the inner circumference of the metal tube 20 therein, but in fact there is preferably no gap between the outer circumference of the heat-not-burn flavor inhaler 1 and the inner circumference of the metal tube 20, in order to achieve efficient heat transfer. Moreover, the tobacco-containing segment of the heat-not-burn flavor inhaler 1, which is heated from the outside by the heating device 17, may instead be heated from the inside. When heating is from the inside, a stiff plate-shaped, blade-shaped, or columnar heater is preferably used, without a metal tube 20 being employed. Examples of such a heater include a ceramic heater in which molybdenum or tungsten, etc. is applied onto a ceramic substrate.
There are no particular limitations as to the heating temperature of the heating device, but 400°C or below is preferable, 150-400°C is more preferable, and 200-350°C is still more preferable. Note that the heating temperature denotes the temperature of the heater of the heating device.

EXAMPLES

Specific examples of the present embodiment will be described below, but the present invention is not limited thereby.

EXAMPLE 1

Using a syringe, 20 µL of a propylene glycol (PG) solution containing 10 mass% of glycyrrhizin as a flavoring were applied to the inner wall of the hollow portion of the first filling layer 11 (a layer filled with cellulose acetate fibers) of the center hole segment 4 of heat-not-burn flavor inhalers 1 shown in Fig. 1. The glycyrrhizin content of the center hole segment 4 was 34.4 mass%. The heat-not-burn flavor inhalers 1 were heated to 290°C, using the heating device 17 shown in Fig. 2, and the ease of tasting the flavor derived from the flavoring and the deterioration of the flavor were sensorially evaluated upon inhalation by panelists. Sensory evaluation was performed by the following method. Four panelists heated and inhaled from the aforementioned heat-not-burn flavor inhalers, and evaluated on a scale of 1-5 the intensity of flavor derived from the flavoring tasted (i.e. sensed by the tongue). A rating of 1 is the weakest flavor and a rating of 5 is the strongest flavor. The ratings were calculated as the average of the rating of the four panelists (rounded to the nearest decimal point). An assessment was also made as to whether or not the flavor had deteriorated. Specifically, the four panelists evaluated e.g. sweetness and compatibility with tobacco, and determined, by consensus, whether or not the aroma had deteriorated. Note that the four panelists had been thoroughly trained in sensory evaluation, using a plurality of types of samples, and it had been confirmed that the evaluation thresholds were equal, and were uniform among the panelists. The results are shown in Table 1.

EXAMPLE 2

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% glycyrrhizin as a flavoring were applied were applied to a second filling layer 13 (a layer filled with cellulose acetate fibers) of the filter segment 5 instead of the center hole segment 4 in the heat-not-burn flavor inhaler 1 shown in Fig. 1. The results are shown in Table 1.

COMPARATIVE EXAMPLE 1

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% glycyrrhizin as a flavoring were applied to a tobacco filler 7 (containing cut leaf tobacco and glycerol) of the tobacco-containing segment 2 instead of the center hole segment 4 in the heat-not-burn flavor inhaler 1 shown in Fig. 1. The results are shown in Table 1.

EXAMPLE 3

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL of a propylene glycol solution containing 5 mass% stevioside as a flavoring were applied to the inner wall of the hollow portion of the first filling layer 11 of the center hole segment 4. The results are shown in Table 1.

EXAMPLE 4

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 2, except that 20 µL of a propylene glycol solution containing 5 mass% stevioside as a flavoring were applied to the second filling layer 13 of the filter segment 5. The results are shown in Table 1.

COMPARATIVE EXAMPLE 2

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Comparative Example 1, except that 20 µL of a propylene glycol solution containing 5 mass% stevioside as a flavoring were applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

EXAMPLE 5

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL of an ethyl alcohol (AL) solution containing 10 mass% sucralose as a flavoring were applied to the inner wall of the hollow portion of the first filling layer 11 of the center hole segment 4. The results are shown in Table 1.

EXAMPLE 6

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 2, except that 20 µL of an ethyl alcohol solution containing 10 mass% sucralose as a flavoring were applied to the second filling layer 13 of the filter segment 5. The results are shown in Table 1.

COMPARATIVE EXAMPLE 3

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Comparative Example 1, except that 20 µL of an ethyl alcohol solution containing 10 mass% sucralose as a flavoring were applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

EXAMPLE 7

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% sucralose as a flavoring were applied to the inner wall of the hollow portion of the first filling layer 11 of the center hole segment 4. The results are shown in Table 1.

EXAMPLE 8

Heat-not-burn flavor inhalers were produced and evaluated similarly to Example 2, except that 20 µL of a propylene glycol solution containing 10 mass% sucralose as a flavoring were applied to the second filling layer 13 of the filter segment 5. The results are shown in Table 1.

COMPARATIVE EXAMPLE 4

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Comparative Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% sucralose as a flavoring were applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

EXAMPLE 9

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% neohesperidin dihydrochalcone as a flavoring were applied to the inner wall of the hollow portion of the first filling layer 11 of the center hole segment 4. The results are shown in Table 1.

EXAMPLE 10

Heat-not-burn flavor inhalers were produced and evaluated similarly to Example 2, except that 20 µL of a propylene glycol solution containing 10 mass% neohesperidin dihydrochalcone as a flavoring were applied to the second filler layer 13 of the filter segment 5. The results are shown in Table 1.

COMPARATIVE EXAMPLE 5

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Comparative Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% neohesperidin dihydrochalcone as a flavoring were applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

EXAMPLE 11

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% neotame as a flavoring were applied to the inner wall of the hollow portion of the first filling layer 11 of the center hole segment 4. The results are shown in Table 1.

EXAMPLE 12

Heat-not-burn flavor inhalers were produced and evaluated similarly to Example 2, except that 20 µL of a propylene glycol solution containing 10 mass% neotame as a flavoring were applied to the second filler layer 13 of the filter segment 5. The results are shown in Table 1.

COMPARATIVE EXAMPLE 6

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Comparative Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% neotame as a flavoring were applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

EXAMPLE 13

EXAMPLE 14

COMPARATIVE EXAMPLE 7

EXAMPLE 15

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% advantame as a flavoring were applied to the inner wall of the hollow portion of the first filling layer 11 of the center hole segment 4. The results are shown in Table 1.

EXAMPLE 16

Heat-not-burn flavor inhalers were produced and evaluated similarly to Example 2, except that 20 µL of a propylene glycol solution containing 10 mass% advantame as a flavoring were applied to the second filling layer 13 of the filter segment 5. The results are shown in Table 1.

EXAMPLE 17

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Example 1, except that 20 µL each of a propylene glycol solution containing 10 mass% advantame as a flavoring were applied to the inner wall of the hollow portion of the first filling layer 11 of the center hole segment 4 and to the second filling layer 13 of the filter segment 5, respectively. The results are shown in Table 1.

COMPARATIVE EXAMPLE 8

Heat-not-burn flavor inhalers were prepared and evaluated similarly to Comparative Example 1, except that 20 µL of a propylene glycol solution containing 10 mass% advantame as a flavoring were applied to the tobacco filler 7 of the tobacco-containing segment 2. The results are shown in Table 1.

[Table 1]

	Flavoring	Solvent	Addition site	Flavoring content at addition site (mass%)	Intensity of flavor derived from the flavoring tasted	Flavor deterioration
Example 1	Glycyrrhizin	PG	Center hole segment	34.4	3	None
Example 2	Glycyrrhizin	PG	Filter segment	35.6	2	None
Comparative Example 1	Glycyrrhizin	PG	Tobacco-containing segment	7.7	1	None
Example 3	Stevioside	PG	Center hole segment	34.4	2	None
Example 4	Stevioside	PG	Filter segment	35.6	3	None
Comparative Example 2	Stevioside	PG	Tobacco-containing segment	7.7	1	None
Example 5	Sucralose	AL	Center hole segment	34.4	2	None
Example 6	Sucralose	AL	Filter segment	35.6	2	None
Comparative Example 3	Sucralose	AL	Tobacco-containing segment	7.7	1	None
Example 7	Sucralose	PG	Center hole segment	34.4	3	None
Example 8	Sucralose	PG	Filter segment	35.6	3	None
Comparative Example 4	Sucralose	PG	Tobacco-containing segment	7.7	1	None
Example 9	Neohesperidin dihydrochalcone	AL	Center hole segment	34.4	3	None
Example 10	Neohesperidin dihydrochalcone	AL	Filter segment	35.6	2	None
Comparative Example 5	Neohesperidin dihydrochalcone	AL	Tobacco-containing segment	7.7	2	None
Example 11	Neotame	AL	Center hole segment	34.4	4	None
Example 12	Neotame	AL	Filter segment	35.6	3	None
Comparative Example 6	Neotame	AL	Tobacco-containing segment	7.7	2	None
Example 13	Neotame	PG	Center hole segment	34.4	5	None
Example 14	Neotame	PG	Filter segment	35.6	3	None
Comparative Example 7	Neotame	PG	Tobacco-containing segment	7.7	2	None
Example 15	Advantame	PG	Center hole segment	34.4	5	None
Example 16	Advantame	PG	Filter segment	35.6	4	None
Example 17	Advantame	PG	Center hole segment + filter segment	17.5	5	None
Comparative Example 8	Advantame	PG	Tobacco-containing segment	7.7	3	None

As shown in Table 1, Examples 1-17, in which the flavoring was added to the center hole segment and/or the filter segment were found to have a more intense flavoring-derived flavor taste than Comparative Examples 1-8, in which the flavoring was added to the tobacco-containing segment. Especially in Example 15, in which advantame was added as a flavoring to the center hole segment, and Example 17, in which advantame was added as a flavoring to both the center hole segment and the filter segment, the advantame-derived flavor taste was very intense. In examples 1-17, no deterioration of the flavor derived from flavoring was found.
The present invention includes the following embodiments.

[1] A mouthpiece segment for a heat-not-burn flavor inhaler, comprising a flavoring.
[2] The mouthpiece segment set forth in [1], wherein the mouthpiece segment comprises a center hole segment that contains the flavoring.
[3] The mouthpiece segment set forth in [1] or [2], wherein the mouthpiece segment comprises a filter segment that contains the flavoring.
[4] The mouthpiece segment set forth in any of [1]-[3], wherein the flavoring is at least one selected from the group consisting of ingredients exhibiting sweetness, ingredients exhibiting sourness, ingredients exhibiting bitterness, ingredients exhibiting an umami taste, and flavoring materials.
[5] The mouthpiece segment set forth in [4], wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of sugars, sugar alcohols, amino acids, proteins, terpene glucosides, sulfamides, sulfamates, peptide derivatives, and flavonoid glucosides.
[6] The mouthpiece segment set forth in [4] or [5], wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of sugars, terpene glucosides, peptide derivatives, and flavonoid glucosides.
[7] The mouthpiece segment set forth in any of [4]-[6], wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of neotame, advantame, glycyrrhizin, stevioside, sucralose, and neohesperidin dihydrochalcone.
[8] The mouthpiece segment set forth in [1], wherein the mouthpiece segment comprises a center hole segment containing advantame.
[9] The mouthpiece segment set forth in [2], wherein the content of the flavoring contained in the center hole segment is 0.5-50 mass%.
[10] The mouthpiece segment set forth in [3], wherein the content of the flavoring contained in the filter segment is 0.5-50 mass%.
[11] A heat-not-burn flavor inhaler comprising a tobacco-containing segment, which contains a tobacco component and an aerosol-generating substrate, and the mouthpiece segment set forth in any of [1]-[10].
[12] The heat-not-burn flavor inhaler set forth in [11], wherein the tobacco-containing segment contains the flavoring.
[13] A heat-not-burn flavor inhalation system comprising:
- the heat-not-burn flavor inhaler set forth in [11] or [12]; and
- a heating device for heating the tobacco-containing segment.

REFERENCE SIGNS LIST

1: Heat-not-burn flavor inhaler

2: Tobacco-containing segment
3: Cooling segment
4: Center hole segment
5: Filter segment
6: Mouthpiece segment
7: Tobacco filler
8: Wrapper
9: Cylindrical member
10: Perforation
11: First filling layer
12: First inner plug wrapper
13: Second filling layer
14: Second inner plug wrapper
15: Outer plug wrapper
16: Mouthpiece lining paper
17: Heating device
18: Body
19: Heater
20: Metal tube
21: Battery unit
22: Control unit
23: Recess

Claims

A mouthpiece segment for a heat-not-burn flavor inhaler, comprising a flavoring.
The mouthpiece segment set forth in Claim 1, wherein the mouthpiece segment comprises a center hole segment that contains the flavoring.
The mouthpiece segment set forth in Claim 1 or 2, wherein the mouthpiece segment comprises a filter segment that contains the flavoring.
The mouthpiece segment set forth in any one of Claims 1-3, wherein the flavoring is at least one selected from the group consisting of ingredients exhibiting sweetness, ingredients exhibiting sourness, ingredients exhibiting bitterness, ingredients exhibiting an umami taste, and flavoring materials.
The mouthpiece segment set forth in Claim 4, wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of sugars, sugar alcohols, amino acids, proteins, terpene glucosides, sulfamides, sulfamates, peptide derivatives, and flavonoid glucosides.
The mouthpiece segment set forth in claim 4 or 5, wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of sugars, terpene glucosides, peptide derivatives, and flavonoid glucosides.
The mouthpiece segment set forth in any one of Claims 4-6, wherein the ingredient exhibiting sweetness is at least one selected from the group consisting of neotame, advantame, glycyrrhizin, stevioside, sucralose, and neohesperidin dihydrochalcone.
The mouthpiece segment set forth in Claim 1, wherein the mouthpiece segment comprises a center hole segment containing advantame.
The mouthpiece segment set forth in claim 2, wherein the content of the flavoring contained in the center hole segment is 0.5-50 mass%.
The mouthpiece segment set forth in Claim 3, wherein the content of the flavoring contained in the filter segment is 0.5-50 mass%.
A heat-not-burn flavor inhaler comprising a tobacco-containing segment, which contains a tobacco component and an aerosol-generating substrate, and the mouthpiece segment set forth in any one of claims 1-10.
The heat-not-burn flavor inhaler set forth in Claim 11, wherein the tobacco-containing segment contains the flavoring.
A heat-not-burn flavor inhalation system comprising:
the heat-not-burn flavor inhaler set forth in Claim 11 or 12; and

a heating device for heating the tobacco-containing segment.