JP2022038184A - Tobacco filling material and tobacco product - Google Patents

Abstract

To provide a technique relating to a tobacco product having an excellent flavor, in particular, a heating-type flavor sucker.SOLUTION: This improved tobacco product comprises at least one smell component selected from among: a first smell component group in which the smell quality is classified as Nutty-Roast; a second smell component group in which the smell quality is classified as Burnt; and a third smell component group in which the smell quality is classified as Sour.SELECTED DRAWING: None

Description

The present invention relates to tobacco fillers and tobacco products.

There is known a heated flavor aspirator that provides a user with a tobacco flavor by heating a tobacco filler such as tobacco without burning (for example, Patent Document 1). In such a heated flavor aspirator, the peculiar odor generated when the tobacco filler is heated has become a problem. This peculiar odor is referred to as "tobacco heating odor" in the present specification. The tobacco heating odor is the odor of stuffy leaf tobacco, and the same odor is generated in the leaf tobacco processing process in the factory.

At the time of filing of the present application, the heated tobacco odor was perceived as unpleasant by both users and non-users of the heated flavor aspirator. Regarding the tobacco heating odor, Non-Patent Document 1 describes straw taste, tea taste, and popcorn taste. In addition, Philip Morris, a manufacturer of heated flavor aspirators, acknowledged the problem of tobacco heating odor at a new product launch in Japan in October 2018.

International Publication No. 2017/198838

Queloz and Etter BMC Public Health (2019) 19: 642

It is an object of the present invention to provide a technique relating to a tobacco product having excellent flavor, particularly a heated flavor aspirator.

According to one aspect, the first odor component group in which the odor quality is classified as Nutty-Roast, the second odor component group in which the odor quality is classified in Burnt, and the second odor component group in which the odor quality is classified in Sour. 3 An improved tobacco product containing at least one odor component selected from the odor component group is provided.

According to another aspect, the first odor component group in which the odor quality is classified as Nutty-Roast, the second odor component group in which the odor quality is classified in Burnt, and the second odor component group in which the odor quality is classified in Sour. An improved tobacco filler containing at least one odor component selected from the three odor component groups is provided.

According to yet another aspect, a tobacco stick comprising the improved tobacco filler described above and at least a wrapping paper wrapped around the tobacco filler is provided.
According to yet another aspect, a tobacco refill comprising the above-mentioned improved tobacco filler and a heat-resistant container for accommodating the tobacco filler is provided.

According to yet another aspect, a tobacco product containing the above-mentioned improved tobacco filler is provided.
According to yet another aspect, there is provided a heated flavor aspirator comprising the tobacco stick described above and a heating device for heating the tobacco stick.
According to yet another aspect, there is provided a heated flavor aspirator comprising the tobacco refill described above and a heating device for heating the tobacco refill.

According to yet another aspect, the first odor component group in which the odor quality is classified as Nutty-Roast, the second odor component group in which the odor quality is classified in Burnt, and the odor quality are classified in Sour. A method for producing an improved odor filler is provided, which comprises adding an odor composition containing at least one odor component selected from the third odor component group to the odor filler.

According to yet another aspect, the first odor component group in which the odor quality is classified as Nutty-Roast, the second odor component group in which the odor quality is classified in Burnt, and the odor quality are classified in Sour. A method for producing an improved odor product is provided, which comprises incorporating an odor composition containing at least one odor component selected from the third odor component group into the odor product.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a technique for a tobacco product having excellent flavor, particularly a heated flavor aspirator.

The cross-sectional schematic diagram which shows an example of the heating type flavor aspirator before heating. The cross-sectional schematic diagram which shows an example of the heating type flavor aspirator during heating. Schematic diagram of a cross section showing an example of a cigarette stick. Partial incision view showing another example of a heated flavor aspirator.

Hereinafter, the present invention will be described in detail, but the following description is intended to explain the present invention in detail and is not intended to limit the present invention.

According to one aspect, the first odor component group in which the odor quality is classified as Nutty-Roast, the second odor component group in which the odor quality is classified in Burnt, and the second odor component group in which the odor quality is classified in Sour. 3 An improved tobacco product containing at least one odor component selected from the odor component group is provided.

According to another aspect, the first odor component group in which the odor quality is classified as Nutty-Roast, the second odor component group in which the odor quality is classified in Burnt, and the second odor component group in which the odor quality is classified in Sour. An improved tobacco filler containing at least one odor component selected from the three odor component groups is provided.

If the above-mentioned "at least one kind of odor component" is contained in the tobacco product or the tobacco filler, the effect of the present invention is exhibited, but the above-mentioned "at least one kind of odor component" is preferably described above. It is added to a tobacco product or a tobacco filler in the form of a liquid composition (hereinafter referred to as an odor composition) containing at least one odor component and a solvent.

Therefore, according to the preferred embodiment
Tobacco products and
The odor quality is selected from the first odor component group classified as Nutty-Roast, the odor quality classified as Burnt, the second odor component group, and the odor quality classified as Sour. Provided are improved odor products comprising an odor composition containing at least one odor component.

According to another preferred embodiment
Tobacco filler and
Selected from the first odor component group whose odor quality is classified as Nutty-Roast, the second odor component group whose odor quality is classified as Burnt, and the third odor component group whose odor quality is classified as Sour. Provided are improved odor fillers comprising an odor composition containing at least one odor component.

<1. Odor composition>
The odor composition used in the present invention has a first odor component group in which the odor quality is classified as Nutty-Roast, a second odor component group in which the odor quality is classified as Burnt, and a Sour. It contains at least one odor component selected from the classified third odor component group as an active ingredient. The odor composition can reduce the tobacco heating odor generated when using a tobacco product, especially a heated flavor aspirator. Therefore, the odor composition can be referred to as "an odor composition for reducing the heated odor of tobacco".

(Tobacco heating odor)
First, the "tobacco heating odor" will be described. As described in the column of background technology, the "heated tobacco odor" is a unique odor generated when a tobacco filler such as a tobacco chop is heated in a heated flavor aspirator. As used herein, the heated flavor aspirator refers to a flavor aspirator that provides a user with a tobacco flavor by heating a tobacco filler such as tobacco without burning it. Further, the tobacco heating odor is described as straw taste, tea taste, and popcorn taste in Non-Patent Document 1 as described in the column of background technology.

Therefore, the "tobacco-heated odor" is the odor generated when a tobacco filler such as tobacco chopped is heated at a temperature in the range of 40 to 400 ° C., and the odor quality is hay. Can be defined as "the odor of tea, or the odor of which the quality of the odor is popcorn".

Among the components contained in leaf tobacco and tobacco smoke, the following odor components are known, for example, as odor components whose odor quality is classified as hay (THE CHEMICAL COMPONENTS OF TOBACCO AND TOBACCO SMOKE, by Alan Rodgman and Thomas). A. Perfetti, CRC Press; TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http://www.thegoodscentscompany.com) /flavor/hay.html) and (see http://www.thegoodscentscompany.com/odor/hay.html).

In addition, among the components contained in leaf tobacco and tobacco smoke, the following odor components are known, for example, as odor components whose odor quality is classified as tea (THE CHEMICAL COMPONENTS OF TOBACCO AND TOBACCO SMOKE, by Alan Rodgman). and Thomas A. Perfetti, CRC Press; TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http://www.thegoodscentscompany) .com / flavor / tea.html) and (see http://www.thegoodscentscompany.com/odor/tea.html).

In addition, among the components contained in leaf tobacco and tobacco smoke, the following odor components are known, for example, as odor components whose odor quality is classified as popcorn (THE CHEMICAL COMPONENTS OF TOBACCO AND TOBACCO SMOKE, by Alan Rodgman). and Thomas A. Perfetti, CRC Press; TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http://www.thegoodscentscompany) .com / flavor / popcorn.html) and (see http://www.thegoodscentscompany.com/odor/popcorn.html).

The heated tobacco odor is prominent when the tobacco filler is heated when using a heated flavor aspirator, but any tobacco product containing the tobacco filler is exposed to high temperature and humidity conditions during manufacturing and storage. Occurs from tobacco fillers. Therefore, the odor composition can exert the effect of reducing the tobacco heating odor when incorporated into any tobacco product containing a tobacco filler, and when incorporated into a heated flavor aspirator, the tobacco is heated. The effect of reducing odor can be particularly remarkable.

(Odor composition)
The odor composition is preferably a liquid composition containing the above-mentioned active ingredient and solvent. The solvent may be an organic solvent approved for use in food applications, such as ethanol, or an aerosol source used in a heated flavor aspirator, such as glycerin, propylene glycol, or a mixture thereof. May be.

Hereinafter, the active ingredient contained in the odor composition (hereinafter, also simply referred to as “active ingredient”) will be described.

The active ingredient is
The first odor component group, whose odor quality is classified as Nutty-Roast,
At least one type of odor component selected from the second odor component group whose odor quality is classified as Burnt and the third odor component group whose odor quality is classified as Sour.

For example, the following odor components are known as the first odor component group whose odor quality is classified as Nutty-Roast (TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek. , RJ REYNOLDS TOBACCO COMPANY; and See The Good Scents Company Information System (http://www.thegoodscentscompany.com/flavor/nutty.html) and (http://www.thegoodscentscompany.com/odor/nutty.html) ).

The first odor component group whose odor quality is classified as Nutty-Roast is preferably 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethyl. Pyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-5 (6) -methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethyl Pyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine can be mentioned.

The odor component can be contained in a component (for example, a tobacco filler, rolling paper, a filter) to which the odor component is added, for example, at the following concentration. When the odor component is added to the components of the tobacco product in the form of an odor composition, the concentration of the odor component in the components can be calculated by the following formula.
Concentration of odor component [mass ppm] = {mass of odor component / (mass of odor composition + mass of component)} × 10 ⁶
It should be noted that throughout the specification, ppm refers to mass ppm.

2-Acetylthiazole 0.0029-9180ppm
3-Methyl-2-Cyclopentene-1-one 0.00126-9180 ppm
2,5-dimethylpyrazine 0.136-9180 ppm
2,6-Dimethylpyrazine 0.340-9180 ppm
2,3-Dimethylpyrazine 0.117-9180 ppm
2,3,5-trimethylpyrazine 0.136-9180 ppm
2-Ethyl-5 (6) -methylpyrazine 0.232-9180 ppm
2-Ethyl-3,6-dimethylpyrazine 0.102-9180 ppm
2-Ethyl-3,5-dimethylpyrazine 0.188-9180 ppm
2,3-diethyl-5-methylpyrazine 0.0008-9180 ppm
2-Ethylpyrazine 0.00578-9180 ppm
2-Ethyl-6-methylpyrazine 0.00569-9180 ppm

For example, the following odor components are known as the second odor component group whose odor quality is classified as Burnt (TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ. See REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http://www.thegoodscentscompany.com/flavor/burnt.html) and (http://www.thegoodscentscompany.com/odor/burnt.html).

The second odor component group whose odor quality is classified as Burnt is preferably 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, and the like. 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5 Included are-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, 5-methyl-2-furancarboxyaldehyde, and pyridine.

The odor component can be contained in the added components (eg, tobacco filler, rolling paper, filter), for example, at the following concentrations. When the odor component is added to the components of the tobacco product in the form of an odor composition, the concentration of the odor component in the components can be calculated by the following formula.
Concentration of odor component [mass ppm] = {mass of odor component / (mass of odor composition + mass of component)} × 10 ⁶

2-Methylpyridine 0.00015-9180 ppm
3-Methylpyridine 0.0008-9180 ppm
4-Methylpyridine 0.00014 ~ 9180 ppm
2,4-Dimethylpyrididine 0.00001-9180 ppm
2-Ethyl-4-methylthiazole 0.00055-9180 ppm
2,4,5-trimethylthiazole 0.00176-9180 ppm
2,3-Dimethylpyrididine 0.0041-9180 ppm
2,5-dimethylpyridine 0.0049-9180 ppm
2,6-Dimethylpyrididine 0.0031-9180 ppm
2-Isobutyl Pyridine 0.0195-9180 ppm
2-Isobutyl-4-methylpyridine 0.0453-9180 ppm
3-Butylpyridine 0.0824-9180 ppm
5-Ethyl-2-methylpyridine 0.0400-9180 ppm
3-Vinylpyridine 0.962-9180 ppm
3-Methyl-2-Cyclohexenone 0.0674-9180 ppm
3-Ethylpyridine 0.00023-9180 ppm
5-Methyl-2-furancarboxyaldehyde 0.0009-9180 ppm
Pyridine 0.5-9180 ppm

For example, the following odor components are known as the third odor component group whose odor quality is classified into Sour (TOBACCO FLAVORING FOR SMOKING PRODUCTS, by John C. Leffingwell, Harvey J. Young, and Edward Bernasek, RJ. See REYNOLDS TOBACCO COMPANY; and The Good Scents Company Information System (http://www.thegoodscentscompany.com/flavor/sour.html) and (http://www.thegoodscentscompany.com/odor/sour.html).

As the third odor component group whose odor quality is classified into Sour, preferably, heptanic acid, phenylpropionic acid, acetic acid, 3-methylbutanoic, 2-methylbutanoic, 2-methylbutanoic acid, 3-methylbutanoic acid, And 3-methylbutanoic acid.

The odor component can be contained in the added components (eg, tobacco filler, rolling paper, filter), for example, at the following concentrations. When the odor component is added to the components of the tobacco product in the form of an odor composition, the concentration of the odor component in the components can be calculated by the following formula.
Concentration of odor component [mass ppm] = {mass of odor component / (mass of odor composition + mass of component)} × 10 ⁶

Enanthic acid 0.217-9180 ppm
Phenylpropionic acid 0.0373-9180 ppm
Acetic acid 79.17-9180 ppm
3-Methylbutanal 4.755-9180 ppm
2-Methylbutanal 4.086-9180 ppm
2-Methylbutanoic acid 1.649-9180 ppm
3-Methylbutanoic acid 1.845-9180 ppm
3-Methylpentane 1.601-9180 ppm

In a preferred embodiment, the active ingredient is
The first odor component group, whose odor quality is classified as Nutty-Roast,
It can be a plurality of types of odor components selected from the second odor component group in which the odor quality is classified as Burnt and the third odor component group in which the odor quality is classified in Sour. The plurality of types of odor components may be selected from the same odor component group or may be selected from different odor component groups. When a plurality of types of odor components are used as active ingredients, the effect of reducing the tobacco heating odor can be further improved as compared with the case of one type of odor component.

In a preferred embodiment, the active ingredient is
At least one odor component selected from the first odor component group whose odor quality is classified as Nutty-Roast, and at least one type selected from the second odor component group whose odor quality is classified into Burnt. Combination with odor components;
At least one odor component selected from the first odor component group whose odor quality is classified as Nutty-Roast, and at least one type selected from the third odor component group whose odor quality is classified into Sour. Combination with odor components;
At least one odor component selected from the second odor component group whose odor quality is classified as Burnt, and at least one odor component selected from the third odor component group whose odor quality is classified into Sour. Combination with;
At least one odor component selected from the first odor component group whose odor quality is classified as Nutty-Roast, and at least one type selected from the second odor component group whose odor quality is classified into Burnt. The odor component can be combined with at least one odor component selected from the third odor component group whose odor quality is classified as Sour.

In this way, when a plurality of types of odor components are selected from different odor component groups (that is, a combination of odor components derived from different odor component groups), the tobacco heating odor is higher than that of one type of odor component. The reduction effect of can be further improved.

In a more preferred embodiment, the active ingredient is at least one odor component selected from the first odor component group whose odor quality is classified as Nutty-Roast, and the third odor component whose odor quality is classified as Sour. It can be combined with at least one odor component selected from the group.

In certain embodiments, the active ingredient is
2-Acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl -5 (6) -Methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2- Mixed component A consisting of ethyl-6-methylpyrazine;
(B) 2-Methylpyridine, 3-Methylpyridine, 4-Methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl Mixed component B consisting of -2-cyclohexenone, 3-ethylpyridine, and 5-methyl-2-francarboxyaldehyde;
(C) Mixed component C consisting of enanthic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanoic, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or mixed component A , The mixed component B, and the mixed component C can be any combination.

In certain embodiments, the active ingredient is
A mixed component consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine. a;
Single component b consisting of pyridine;
Mixed component c consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or mixed component a, single component b, and mixed component c. Can be any combination of.

It is considered that the above-mentioned active ingredient can reduce the tobacco heating odor by the masking effect.

<2. Tobacco products containing odor compositions>
The above-mentioned odor composition can be incorporated into any component of a tobacco product as long as it can reduce the tobacco heating odor. The above-mentioned odor composition can be incorporated into, for example, a tobacco filler, rolling paper, a filter, and the like. Therefore, according to one aspect, a tobacco product containing the above-mentioned odor composition is provided. In the present specification, the tobacco product containing the above-mentioned odor composition is also referred to as an "improved tobacco product" when referred to separately from the tobacco product containing no odor composition.

The tobacco product may be any tobacco product that produces a tobacco heating odor derived from the tobacco filler. As mentioned above, the tobacco heating odor is prominent when the tobacco filler is heated when using the heated flavor aspirator, but any tobacco product containing the tobacco filler is subject to high temperature and humidity during manufacturing and storage. Generated from tobacco filler when exposed to the bottom. Thus, tobacco products include any product, such as a flavor aspirator in which the user tastes the tobacco flavor by suction, or smokeless tobacco, in which the user tastes the tobacco flavor by including the product directly in the nasal cavity or oral cavity. Specific examples of the flavor aspirator include a combustion-type smoking article that provides a user with a tobacco flavor by burning a tobacco filler, and a combustion-type smoking article that provides a flavor to a user by heating the tobacco filler without burning it. A heated flavor aspirator can be mentioned. Specific examples of smokeless tobacco include snuff and chewing tobacco.

Tobacco products are preferably heated flavor aspirators. As described above, the tobacco heating odor is remarkably generated when the tobacco filler is heated by the heating type flavor aspirator. Therefore, in the case of the heating type flavor aspirator, the effect of reducing the tobacco heating odor can be particularly remarkable. can.

The above-mentioned odor composition can be incorporated into a tobacco product in an amount suitable for reducing the tobacco heating odor. For example, the odor composition described above can be incorporated into a tobacco product such that the active ingredient is contained in the components of the tobacco product (eg, tobacco filler, rolling paper, filter) at the above concentrations. The above-mentioned odor composition can be added to one tobacco product in an amount of, for example, 5 to 20 mg.

<3. Tobacco filler containing odor composition>
The odor composition described above can preferably be incorporated into a tobacco filler. Therefore, according to one aspect, a tobacco filler containing the odor composition described above is provided. In the present specification, the tobacco filler containing the above-mentioned odor composition is also referred to as an "improved tobacco filler" when referred to separately from the tobacco filler containing no odor composition. When the odor composition is incorporated into the tobacco filler, the tobacco heating odor derived from the tobacco filler can be effectively reduced.

Tobacco fillers are tobacco materials that function as a source of tobacco flavor in tobacco products. The tobacco filler is, for example, tobacco chopped, sheet tobacco, tobacco granules, or a combination thereof. Tobacco chopped refers to cuts of leaf tobacco (dried tobacco leaves) that are ready to be incorporated into tobacco products. Sheet tobacco refers to a tobacco molded body or a cut product thereof, which is obtained by molding a tobacco material such as tobacco waste or tobacco chopped produced in a raw material factory such as leaf waste or chopped waste into a sheet shape. In addition, tobacco granules refer to tobacco granules obtained by molding tobacco materials such as tobacco waste and tobacco chopped produced in raw material factories and manufacturing plants such as leaf chips and chopped waste into granules.

The above-mentioned odor composition can be incorporated into the tobacco filler in an amount suitable for reducing the tobacco heating odor. For example, the above-mentioned odor composition can be incorporated into the tobacco filler so that the active ingredient is contained in the tobacco filler at the above concentration. The above-mentioned odor composition can be added in an amount of, for example, 3 to 100 mg with respect to 100 mg of the tobacco filler.

The tobacco filler may further contain an aerosol source. Aerosol sources include, for example, glycerin, propylene glycol, triethylcitrate, triacetin, 1,3-butanediol, or mixtures thereof.

<4. Tobacco products containing tobacco fillers containing odor compositions>
The tobacco filler containing the odor composition described above can be incorporated into any tobacco product. Therefore, according to one aspect, a tobacco product comprising a tobacco filler comprising the odor composition described above is provided.

The tobacco product may be any tobacco product that produces a tobacco heating odor derived from the tobacco filler. As mentioned above, the tobacco heating odor is prominent when the tobacco filler is heated when using the heated flavor aspirator, but any tobacco product containing the tobacco filler is subject to high temperature and humidity during manufacturing and storage. Generated from tobacco filler when exposed to the bottom. Therefore, tobacco products include a flavor aspirator in which the user tastes the tobacco flavor by suction, and smokeless tobacco in which the user tastes the tobacco flavor by including the product directly in the nasal cavity or oral cavity. Specific examples of the flavor aspirator include a combustion-type smoking article that provides a user with a tobacco flavor by burning a tobacco filler, and a combustion-type smoking article that provides a flavor to a user by heating the tobacco filler without burning it. A heated flavor aspirator can be mentioned. Specific examples of smokeless tobacco include snuff and chewing tobacco.

Tobacco products are preferably heated flavor aspirators. As described above, the tobacco heating odor is remarkably generated when the tobacco filler is heated by the heating type flavor aspirator. Therefore, in the case of the heating type flavor aspirator, the effect of reducing the tobacco heating odor can be particularly remarkable. can.

More specifically, the tobacco filler containing the above-mentioned odor composition can be incorporated into the heated flavor aspirator by directly filling the aspirator body of the heated flavor aspirator. Alternatively, the tobacco filler containing the odor composition described above can be incorporated into a heated flavor aspirator in the form of a tobacco stick comprising the tobacco filler and at least a roll of paper wrapped around the tobacco filler. Alternatively, the tobacco filler containing the above-mentioned odor composition can be incorporated into a heated flavor aspirator in the form of a tobacco refill containing the tobacco filler and a heat-resistant container containing the tobacco filler.

Therefore, according to one aspect, a tobacco stick comprising a tobacco filler containing the odor composition described above and at least a wrapping paper wrapped around the tobacco filler is provided. The "rolling paper wrapped around at least the tobacco filler" may, as the wording says, wrap the other parts as long as it wraps the tobacco filler. The "rolling paper wrapped around at least the tobacco filler" may be, for example, a rolling paper wrapped around the tobacco filler or a rolling paper wrapped around the tobacco filler and its adjacent portions. There may be. According to another aspect, a heated flavor aspirator including the above-mentioned tobacco stick and a heating device for heating the tobacco stick is provided.

Alternatively, according to one aspect, a tobacco refill comprising a tobacco filler containing the above-mentioned odor composition and a heat-resistant container containing the tobacco filler is provided. According to another aspect, a heated flavor aspirator including the above-mentioned tobacco refill and a heating device for heating the tobacco refill is provided.

Hereinafter, an example of a heated flavor aspirator including the above-mentioned tobacco stick and a heating device for heating the tobacco stick will be described with reference to FIGS. 1 to 3. Further, an example of a heating type flavor aspirator including the above-mentioned tobacco refill and a heating device for heating the tobacco refill will be described with reference to FIG.

(Example of heated flavor aspirator including tobacco stick)
1 and 2 are schematic cross-sectional views showing an example of a heated flavor aspirator. FIG. 1 shows a state before the tobacco stick 20 is inserted into the heating device 10, and FIG. 2 shows a state where the tobacco stick 20 is inserted into the heating device 10 and heated. FIG. 3 is a cross-sectional view of the tobacco stick 20.

As shown in FIGS. 1 and 2, the heated flavor aspirator includes a tobacco stick 20 and a heating device 10 that heats the tobacco-containing segment 20A of the tobacco stick 20 from the outside. The heated flavor aspirator is not limited to the configurations shown in FIGS. 1 and 2 as long as it includes the tobacco stick 20 and the heating device 10 for heating the tobacco stick 20.

The heating device 10 shown in FIGS. 1 and 2 includes a body 11, a heater 12, a metal tube 13, a battery unit 14, and a control unit 15. The body 11 has a cylindrical recess 16, and the heater 12 and the metal tube 13 are arranged on the inner side surface of the recess 16 at a position corresponding to the tobacco-containing segment 20A of the tobacco stick 20 inserted into the recess 16. ing. The body 11 further has a ventilation hole 17, which allows the outside of the body 11 to communicate with the recess 16 and supply air to the tobacco stick 20 inserted into the recess 16.

The heater 12 can be a heater by electric resistance, and power is supplied from the battery unit 14 according to an instruction from the control unit 15 that controls the temperature, and the heater 12 is heated.

The heat generated from the heater 12 is transferred to the tobacco-containing segment 20A of the tobacco stick 20 through the metal tube 13 having high thermal conductivity.

In FIG. 2, since it is schematically shown, there is a gap between the outer circumference of the tobacco stick 20 and the inner circumference of the metal tube 13, but in reality, the tobacco stick 20 is used for the purpose of efficiently transferring heat. It is desirable that there is no gap between the outer circumference and the inner circumference of the metal tube 13.

The heating device 10 heats the tobacco-containing segment 20A of the tobacco stick 20 from the outside, but may be heated from the inside.

The heating temperature by the heating device 10 is not particularly limited, but is preferably 400 ° C. or lower, more preferably 150 ° C. or higher and 400 ° C. or lower, and further preferably 200 ° C. or higher and 350 ° C. or lower. The heating temperature refers to the temperature of the heater 12 of the heating device 10.

As shown in FIG. 3, the tobacco stick 20 has a cylindrical shape. The circumference of the tobacco stick 20 is preferably 16 mm to 27 mm, more preferably 20 mm to 26 mm, and even more preferably 21 mm to 25 mm. The total length (horizontal length) of the tobacco stick 20 is not particularly limited, but is preferably 40 mm to 90 mm, more preferably 50 mm to 75 mm, and even more preferably 50 mm to 60 mm.

The tobacco stick 20 is composed of a tobacco-containing segment 20A filled with a tobacco filler 21, a filter portion 20C constituting a mouthpiece, and a connecting portion 20B connecting the tobacco-containing segment 20A and the filter portion 20C.

The tobacco-containing segment 20A has a cylindrical shape. The total length (length in the axial direction) of the tobacco-containing segment 20A is, for example, preferably 20 to 70 mm, more preferably 20 to 50 mm, and even more preferably 20 to 30 mm. The shape of the cross section of the tobacco-containing segment 20A is not particularly limited, but may be, for example, a circular shape, an elliptical shape, a polygonal shape, or the like.

The tobacco-containing segment 20A has a tobacco filler 21 and a tobacco wrapping paper 22 wrapped around the tobacco filler 21. The tobacco filler 21 is, for example, tobacco chopped, sheet tobacco, tobacco granules, or a combination thereof. The tobacco filler 21 can include the above-mentioned "odor composition".

The tobacco filler 21 may contain an aerosol source. Examples of the aerosol source include glycerin, propylene glycol, triethylcitrate, triacetin, 1,3-butanediol and the like. These may be used alone or in combination of two or more.

The filter portion 20C has a cylindrical shape. The filter unit 20C has a rod-shaped first segment 25 filled with cellulose acetate acetate fiber and a rod-shaped second segment 26 also filled with cellulose acetate acetate fiber. The first segment 25 is located on the tobacco-containing segment 20A side. The first segment 25 may have a hollow portion. The second segment 26 is located on the mouthpiece side. The second segment 26 is solid. The first segment 25 is composed of a first packed layer (cellulose acetate acetate fiber) 25a and an inner plug wrapper 25b wound around the first packed layer 25a. The second segment 26 is composed of a second packed layer (cellulose acetate acetate fiber) 26a and an inner plug wrapper 26b wound around the second packed layer 26a. The first segment 25 and the second segment 26 are connected by an outer plug wrapper 27. The outer plug wrapper 27 is adhered to the first segment 25 and the second segment 26 with a vinyl acetate emulsion-based adhesive or the like.

The length of the filter portion 20C is, for example, 10 to 30 mm, the length of the connecting portion 20B is, for example, 10 to 30 mm, the length of the first segment 25 is, for example, 5 to 15 mm, and the length of the second segment 26 is, for example, 5 to 15 mm. can do. The length of each of these individual segments is an example, and can be appropriately changed depending on the manufacturing aptitude, the required quality, the length of the tobacco-containing segment 20A, and the like.

For example, the first segment 25 (center hole segment) is composed of a first packed layer 25a having one or more hollow portions and an inner plug wrapper 25b covering the first packed layer 25a. The first segment 25 has a function of increasing the strength of the second segment 26. The first packed layer 25a of the first segment 25 is filled with, for example, cellulose acetate fibers at a high density. A plasticizer containing triacetin is added to the cellulose acetate fiber in an amount of, for example, 6 to 20% by mass based on the mass of cellulose acetate and cured. The hollow portion of the first segment 25 has, for example, an inner diameter of φ1.0 to φ5.0 mm.

The first packed layer 25a of the first segment 25 may be composed of, for example, a relatively high fiber filling density, or is equivalent to the fiber filling density of the second packed layer 26a of the second segment 26 described later. May be. Therefore, at the time of suction, air or aerosol flows only in the hollow portion, and almost no air or aerosol flows in the first packed bed 25a. For example, in the second segment 26, when it is desired to reduce the decrease due to the filtration of the aerosol component, for example, the length of the second segment 26 can be shortened and the first segment 25 can be lengthened by that amount.

Replacing the shortened second segment 26 with the first segment 25 is effective for increasing the delivery amount of the aerosol component. Since the first packed layer 25a of the first segment 25 is a fiber packed layer, the feeling of touch from the outside during use does not cause a sense of discomfort to the user.

The second segment 26 is composed of a second packed layer 26a and an inner plug wrapper 26b that covers the second packed layer 26a. The second segment 26 (filter segment) is filled with cellulose acetate fibers at a general density and has the filtering performance of a general aerosol component.

The filtration performance for filtering the aerosol (mainstream smoke) emitted from the tobacco-containing segment 20A may be different between the first segment 25 and the second segment 26. At least one of the first segment 25 and the second segment 26 may contain a fragrance. The structure of the filter unit 20C is arbitrary, and may be a structure having a plurality of segments as described above, or may be composed of a single segment.

The connecting portion 20B has a cylindrical shape. The connecting portion 20B has a paper tube 23 formed in a cylindrical shape by, for example, thick paper.

The lining paper 28 is wound in a cylindrical shape on the outside of the tobacco-containing segment 20A, the connecting portion 20B, and the filter portion 20C, and these are integrally connected. A vinyl acetate emulsion-based adhesive is applied to one surface (inner surface) of the lining paper 28 on the entire surface or substantially the entire surface except the vicinity of the ventilation hole portion 24. The plurality of ventilation holes 24 are formed by laser processing from the outside after the tobacco-containing segment 20A, the connecting portion 20B, and the filter portion 20C are integrally formed by the lining paper 28.

The ventilation hole portion 24 has two or more through holes so as to penetrate the connecting portion 20B in the thickness direction. The two or more through holes are formed so as to be arranged radially when viewed from the extension line of the central axis of the tobacco stick 20. In the present embodiment, the ventilation hole portion 24 is provided in the connecting portion 20B, but may be provided in the filter portion 20C. Further, in the present embodiment, the two or more through holes of the ventilation hole portion 24 are provided side by side in a row at regular intervals on one ring, but at regular intervals on the two rings. The vent holes 24 in one row or two rows may be provided side by side in two rows, or the ventilation holes 24 in one row or two rows may be provided side by side in a discontinuous or irregular manner. When the user adds a suction port and sucks the smoke, the outside air is taken into the mainstream smoke through the ventilation hole portion 24.

(Example of heated flavor aspirator containing tobacco refill)
Next, another example of the heated flavor aspirator will be described with reference to FIG. FIG. 4 is a partial incision view showing another example of a heated flavor aspirator. The heated flavor aspirator 100 shown in FIG. 4 is an electrically heated aspirator that heats a tobacco filler by electric heating to generate an aerosol.

The heated flavor aspirator 100 includes a main body 110 and a mouthpiece 120. The heated flavor aspirator 100 has a shape extending along the direction in which the main body 110 and the mouthpiece 120 are connected to each other, and has a non-mouthpiece end (end on the main body 110 side) and a mouthpiece end (end on the mouthpiece 120 side). ) And.

In the following description, when a certain part is referred to as "non-mouthpiece end side", the position specified by this "non-mouthpiece end side" is the non-mouthpiece end of the heated flavor aspirator 100 among the parts. The position of the closer end. Further, in the following description, when a certain part is referred to as "mouthpiece end side", the position specified by this "mouthpiece end side" is the end of the part closer to the mouthpiece end of the heated flavor aspirator 100. The position of.

The main body 110 includes a tubular body 111, a battery 112, a control circuit 113, and a heater 114.

The cylinder 111 is a bottomed cylinder and is open on the mouthpiece end side so that the cigarette refill 130 described later can be replaced. The cylinder 111 may be a cylinder or a polygonal cylinder. A charging unit (not shown) for charging the battery 112 is provided at the non-suction end of the cylinder 111. Further, a power button (not shown) for turning on and off the power of the heated flavor aspirator 100 is provided on the side wall of the tubular body 111.

The battery 112 is installed in the cylinder 111. The battery 112 is, for example, a lithium ion secondary battery. The battery 112 supplies the electric power required for the operation of the heated flavor aspirator 100 to the electric and electronic components included in the heated flavor aspirator 100. For example, the battery 112 supplies power to the control circuit 113 and the heater 114.

The control circuit 113 is installed in the cylinder 111 between the opening thereof and the battery 112. The control circuit 113 may be installed at another position in the tubular body 111. The control circuit 113 controls the operation of the heated flavor aspirator 100. Specifically, the control circuit 113 controls the electric power supplied to the heater 114 based on the value output by the temperature sensor installed in the vicinity of the heater 114.

The heater 114 is installed on the suction port end side in the tubular body 111. That is, the heater 114 is installed in the tubular body 111 between the opening thereof and the control circuit 113. The heater 114 has a cup shape that can accommodate the tobacco refill 130. The heater 114 is electrically connected to the battery 112 and the control circuit 113. The temperature of the heater 114 is controlled by the control circuit 113. The heater 114 is preferably surrounded by an insulator so that its heat is not transferred to the cylinder 111, the battery 112, the control circuit 113, and the like.

The main body 110 may further include, for example, a light emitting element on the side wall of the tubular body 111 for notifying the user of the heating status of the cigarette refill 130 and the remaining amount of the battery 112.

Here, the tobacco refill 130 will be described.
The tobacco refill 130 is installed in the main body 110 so as to be surrounded by the heater 114. The cigarette refill 130 is replaced by the user after a predetermined number of suctions.

The tobacco refill 130 contains a heat-resistant container 131 and a tobacco filler 132. The heat-resistant container 131 is, for example, a container made of metal (for example, aluminum).

The tobacco filler 132 is housed in a heat-resistant container 131. The tobacco filler 132 is, for example, tobacco chopped, sheet tobacco, tobacco granules, or a combination thereof. The tobacco filler 132 can include the above-mentioned "odor composition".

The tobacco filler 132 may contain an aerosol source. The aerosol source is a liquid for generating an aerosol by heating, and examples thereof include glycerin, propylene glycol, triethylcitrate, triacetin, and 1,3-butanediol. These may be used alone or in combination of two or more.

The tobacco refill 130 is sealed with an aluminum foil lid before being attached to the main body 110. When the tobacco refill 130 is attached to the main body 110, the tobacco refill 130 is opened so that the tobacco flavor from the tobacco filler 132 can be sucked.

The mouthpiece 120 is detachably provided on the mouthpiece end side of the main body 110. The mouthpiece 120 is removed from the main body 110 by the user when the tobacco refill 130 is replaced.

The mouthpiece 120 has a protrusion on the non-mouthpiece end side thereof. When the mouthpiece 120 is attached to the main body 110, the protrusion penetrates the lid of the tobacco refill 130 to open the tobacco refill 130. The mouthpiece 120 does not have to have a protrusion. In this case, the tobacco refill 130 is opened by the user, for example, immediately before being attached to the main body 110.

The mouthpiece 120 has a first gas flow passage that guides the air outside the heated flavor aspirator 100 to the space inside the tobacco refill 130. The gas inlet of the first gas flow passage is provided, for example, in the vicinity of the connection portion of the mouthpiece 120 with the main body 110. Further, the mouthpiece 120 further has a second gas flow passage connecting the space inside the tobacco refill 130 and the external space of the heated flavor aspirator 100 so that the user can suck the tobacco flavor from the tobacco filler 132. Have. The gas outlet of the second gas flow passage is provided, for example, at the mouthpiece end of the mouthpiece 120.

<5. Another aspect>
According to another aspect, the first odor component group in which the odor quality is classified as Nutty-Roast, the second odor component group in which the odor quality is classified in Burnt, and the second odor component group in which the odor quality is classified in Sour. 3. An improved method for producing an odor filler is provided, which comprises adding an odor composition containing at least one odor component selected from the odor component group to the odor filler.

This method is <1. Explanation of the column of odor composition>, <3. Explanation of the column of "Tobacco filler containing odor composition" and <4. It can be carried out by referring to the description in the column of> Tobacco products containing a tobacco filler containing an odor composition. The improved tobacco filler produced by this method can reduce the tobacco heating odor.

According to another aspect, the first odor component group in which the odor quality is classified as Nutty-Roast, the second odor component group in which the odor quality is classified as Burnt, and the odor quality are classified as Sour. A method for producing an improved odor product is provided, which comprises incorporating an odor composition containing at least one odor component selected from the third odor component group into the odor product.

Similarly, this method is <1. Explanation of the column of odor composition>, <2. Explanation of the column of "Tobacco products containing odor composition", <3. Explanation of the column of "Tobacco filler containing odor composition" and <4. It can be carried out by referring to the description in the column of> Tobacco products containing a tobacco filler containing an odor composition. The improved tobacco product produced by this method can reduce the tobacco heating odor.

<6. Preferred Embodiment>
The preferred embodiments are summarized below.
[1] Tobacco products and
Selected from the first odor component group whose odor quality is classified as Nutty-Roast, the second odor component group whose odor quality is classified as Burnt, and the third odor component group whose odor quality is classified as Sour. An improved odor product comprising an odor composition containing at least one odor component.

[2] The first odor component group is 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2 , 3,5-trimethylpyrazine, 2-ethyl-5 (6) -methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5- Methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine,
The second odor component group is 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2, 3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinyl Pyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, 5-methyl-2-francarboxyaldehyde, and pyridine,
The third odor component group is enanthic acid, phenylpropionic acid, acetic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid.
The tobacco product according to [1].

[3] The at least one type of odor component is
A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the second odor component group;
A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group;
A combination of at least one odor component selected from the second odor component group and at least one odor component selected from the third odor component group; or at least selected from the first odor component group. It is a combination of one type of odor component, at least one type of odor component selected from the second odor component group, and at least one type of odor component selected from the third odor component group [1] or. The tobacco product described in [2].

[4] The at least one odor component is a combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group. The tobacco product according to any one of [1] to [3].

[5] The at least one type of odor component is
2-Acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl -5 (6) -Methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2- Mixed component consisting of ethyl-6-methylpyrazine;
2-Methylpyridine, 3-Methylpyridine, 4-Methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5 -Dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2- A mixture of cyclohexenone, 3-ethylpyridine, and 5-methyl-2-francarboxyaldehyde;
A mixture of heptanic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanoic, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or any combination of these components. The tobacco product according to [1] or [2].

[6] The at least one type of odor component is
A mixed component consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine. ;
Single component consisting of pyridine;
A mixed component consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or any combination of these mixed components and a single component [. The tobacco product according to 1] or [2].

[7] The tobacco product according to any one of [1] to [6], wherein the tobacco product is a heated flavor aspirator.

[8] Tobacco filler and
Selected from the first odor component group whose odor quality is classified as Nutty-Roast, the second odor component group whose odor quality is classified as Burnt, and the third odor component group whose odor quality is classified as Sour. An improved tobacco filler comprising an odor composition containing at least one odor component.

[9] The first odor component group is 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2 , 3,5-trimethylpyrazine, 2-ethyl-5 (6) -methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5- Methylpyrazine, 2-ethylpyrazine, and 2-ethyl-6-methylpyrazine,
The second odor component group is 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2, 3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinyl Pyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, 5-methyl-2-francarboxyaldehyde, and pyridine,
The third odor component group is enanthic acid, phenylpropionic acid, acetic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid.
The tobacco filler according to [8].

[10] The at least one type of odor component is
A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the second odor component group;
A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group;
A combination of at least one odor component selected from the second odor component group and at least one odor component selected from the third odor component group; or at least selected from the first odor component group. It is a combination of one type of odor component, at least one type of odor component selected from the second odor component group, and at least one type of odor component selected from the third odor component group [8] or. The tobacco filler according to [9].

[11] The at least one odor component is a combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group. The tobacco filler according to any one of [8] to [10].

[12] The at least one type of odor component is
2-Acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl -5 (6) -Methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2- Mixed component consisting of ethyl-6-methylpyrazine;
2-Methylpyridine, 3-Methylpyridine, 4-Methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5 -Dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2- A mixture of cyclohexenone, 3-ethylpyridine, and 5-methyl-2-francarboxyaldehyde;
A mixture of heptanic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanoic, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or any combination of these components. The tobacco filler according to [8] or [9].

[13] The at least one type of odor component is
A mixed component consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine. ;
Single component consisting of pyridine;
A mixed component consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or any combination of these mixed components and a single component [. 8] or the tobacco filler according to [9].

[Example 1]
<1-1. Preparation of tobacco fillers and tobacco refills>
Sample 1A: Nutty-Roast
All the compounds listed in Table 1 were added to a mixture of glycerin and propylene glycol (mass ratio 1: 1) so that the final concentration in the tobacco filler 1A was the concentration shown in Table 1. An odor composition 1A was prepared. The compounds listed in Table 1 are odor components whose odor quality is classified as Nutty-Roast.

The odor composition 1A was added in an amount of 100 mg to 100 mg of the tobacco raw material to prepare a tobacco filler 1A. The concentration [mass ppm] shown in Table 1 refers to the concentration of each compound in the tobacco filler 1A, that is, the value calculated by the following formula.
Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 1A + mass of tobacco raw material)} × 10 ⁶

The concentration of the compound used in the examples varies depending on the type of the compound, because it was determined based on the content of each compound in the cigarette smoke.

The tobacco raw material used in all the examples produces a strong tobacco heating odor when heated with a heated flavor aspirator. Tobacco refill 1A was prepared by filling a dedicated pot of the heated flavor aspirator shown in FIG. 4 with 200 mg of a tobacco filler 1A.

Sample 1B: Burnt
All the compounds listed in Table 2 were added to a mixture of glycerin and propylene glycol (mass ratio 1: 1) so that the final concentration in the tobacco filler 1B was the concentration shown in Table 2. The odor composition 1B was prepared. The compounds listed in Table 2 are odor components whose odor quality is classified as Burnt.

The odor composition 1B was added in an amount of 100 mg to 100 mg of the tobacco raw material to prepare a tobacco filler 1B. The concentration [mass ppm] shown in Table 2 refers to the concentration of each compound in the tobacco filler 1B, that is, the value calculated by the following formula.
Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 1B + mass of tobacco raw material)} × 10 ⁶

Tobacco refill 1B was prepared by filling a dedicated pot of the heated flavor aspirator shown in FIG. 4 with 200 mg of a tobacco filler 1B.

Sample 1C: Sour
All the compounds listed in Table 3 were added to a mixture of glycerin and propylene glycol (mass ratio 1: 1) so that the final concentration in the tobacco filler 1C was the concentration shown in Table 3. An odor composition 1C was prepared. The compounds listed in Table 3 are odor components whose odor quality is classified as Sour.

The odor composition 1C was added in an amount of 100 mg to 100 mg of the tobacco raw material to prepare a tobacco filler 1C. The concentration [mass ppm] shown in Table 3 refers to the concentration of each compound in the tobacco filler 1C, that is, the value calculated by the following formula.
Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 1C + mass of tobacco raw material)} × 10 ⁶

Tobacco refill 1C was prepared by filling a dedicated pot of the heated flavor aspirator shown in FIG. 4 with 200 mg of a tobacco filler 1C.

Sample 1D: Control Tobacco raw materials were used as the tobacco filler 1D without the addition of an odor composition to prepare tobacco refills 1D in the same manner as Samples 1A-1C.

<1-2. Evaluation>
Tobacco refills 1A to 1D were placed in a heated flavor aspirator and heated to 180 ° C. to suck the tobacco flavor. When tobacco refills 1A to 1C were used, the tobacco heating odor was clearly reduced as compared with the case of tobacco refill 1D (control). The results show that the odor components whose odor quality is classified as Nutty-Roast, the odor components whose odor quality is classified as Burnt, and the odor components whose odor quality is classified as Sour all reduce the tobacco heating odor. Show that you can.

[Example 2]
<2-1. Preparation of tobacco fillers and tobacco sticks>
Sample 2A: Nutty-Roast
All the compounds listed in Table 4 were added to ethanol so that the final concentration in the tobacco filler 2A was the concentration shown in Table 4 to prepare an odor composition 2A. The compounds listed in Table 4 are odor components whose odor quality is classified as Nutty-Roast.

The odor composition 2A was added in an amount of 5 μL to 100 mg of a tobacco raw material or 100 mg of a piece of sheet tobacco to prepare a tobacco filler 2A. The concentration [mass ppm] shown in Table 4 refers to the concentration of each compound in the tobacco filler 2A, that is, the value calculated by the following formula.
Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2A + mass of tobacco raw material or sheet tobacco cut pieces)} × 10 ⁶

On the other hand, the odor composition 2A was added to the tobacco filler portion of the tobacco stick shown in FIG. 3 in an amount of 10 μL to prepare a tobacco stick 2A.

Sample 2B: Burnt
The compounds listed in Table 5 were added to ethanol so that the final concentration in the tobacco filler 2B was the concentration shown in Table 5 to prepare an odor composition 2B. The compounds listed in Table 5 are odor components whose odor quality is classified as Burnt.

The odor composition 2B was added in an amount of 5 μL to 100 mg of a tobacco raw material or 100 mg of a piece of sheet tobacco to prepare a tobacco filler 2B. The concentration [mass ppm] shown in Table 5 refers to the concentration of each compound in the tobacco filler 2B, that is, the value calculated by the following formula.
Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2B + mass of tobacco raw material or sheet tobacco cut pieces)} × 10 ⁶

On the other hand, the odor composition 2B was added to the tobacco filler portion of the tobacco stick shown in FIG. 3 in an amount of 10 μL to prepare a tobacco stick 2B.

Sample 2C: Sour
All the compounds listed in Table 6 were added to ethanol so that the final concentration in the tobacco filler 2C was the concentration shown in Table 6 to prepare an odor composition 2C. The compounds listed in Table 6 are odor components whose odor quality is classified as Sour.

The odor composition 2C was added in an amount of 5 μL to 100 mg of a tobacco raw material or 100 mg of a piece of sheet tobacco to prepare a tobacco filler 2C. The concentration [mass ppm] shown in Table 6 refers to the concentration of each compound in the tobacco filler 2C, that is, the value calculated by the following formula.
Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2C + mass of tobacco raw material or sheet tobacco cut pieces)} × 10 ⁶

On the other hand, the odor composition 2C was added to the tobacco filler portion of the tobacco stick shown in FIG. 3 in an amount of 10 μL to prepare a tobacco stick 2C.

Sample 2D: Nutty-Roast + Sour
All the compounds listed in Tables 4 and 6 were added to ethanol so that the final concentration in the tobacco filler 2D was as shown in Tables 4 and 6 to prepare an odor composition 2D. The odor composition 2D contains a combination of an odor component whose odor quality is classified as Nutty-Roast and an odor component whose odor quality is classified as Sour.

The odor composition 2D was added in an amount of 5 μL to 100 mg of the tobacco raw material or 100 mg of the cut pieces of the sheet tobacco to prepare a tobacco filler 2D. The concentration [mass ppm] shown in the table refers to the concentration of each compound in the tobacco filler 2D, that is, the value calculated by the following formula.
Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2D + mass of tobacco raw material or sheet tobacco cut pieces)} × 10 ⁶

On the other hand, the odor composition 2D was added to the tobacco filler portion of the tobacco stick shown in FIG. 3 in an amount of 10 μL to prepare a tobacco stick 2D.

Sample 2E: All mix
All the compounds listed in Tables 4 to 6 were added to ethanol so that the final concentration in the tobacco filler 2E was the concentration shown in Tables 4 to 6 to prepare an odor composition 2E. The odor composition 2E contains a combination of an odor component whose odor quality is classified as Nutty-Roast, an odor component whose odor quality is classified as Burnt, and an odor component whose odor quality is classified as Sour. do.

The odor composition 2E was added in an amount of 5 μL to 100 mg of the tobacco raw material or 100 mg of the cut pieces of the sheet tobacco to prepare a tobacco filler 2E. The concentration [mass ppm] shown in the table refers to the concentration of each compound in the tobacco filler 2E, that is, the value calculated by the following formula.
Concentration of compound [mass ppm] = {mass of compound / (mass of odor composition 2E + mass of tobacco raw material or sheet tobacco cut pieces)} × 10 ⁶

On the other hand, the odor composition 2E was added to the tobacco filler portion of the tobacco stick shown in FIG. 3 in an amount of 10 μL to prepare a tobacco stick 2E.

Sample 2F: Control tobacco raw material or cut pieces of sheet tobacco were used as the tobacco filler 2F without the addition of an odor composition. On the other hand, the tobacco raw material or the cut piece of the sheet tobacco was used as the tobacco filler 2F without adding the odor composition, and the tobacco stick 2F was prepared by the same method as the samples 2A to 2E.

<2-2. Evaluation>
The tobacco fillers 2A to 2F were filled in a heated flavor aspirator of a type in which the tobacco filler was directly filled in the suction device body, and heated to 180 ° C. to suck the tobacco flavor. When the tobacco fillers 2A to 2E were used, the tobacco heating odor was clearly reduced as compared with the case of the tobacco filler 2F (control). In particular, when the tobacco fillers 2D and 2E were used, the effect of reducing the tobacco heating odor was high.

On the other hand, the tobacco sticks 2A to 2F were inserted into the heating devices shown in FIGS. 1 and 2 and heated to 210 ° C. to suck the tobacco flavor. When the tobacco sticks 2A to 2E were used, the tobacco heating odor was clearly reduced as compared with the case of the tobacco stick 2F (control). In particular, when the tobacco sticks 2D and 2E were used, the effect of reducing the tobacco heating odor was high.

These results show that the odor components whose odor quality is classified as Nutty-Roast, the odor components whose odor quality is classified as Burnt, and the odor components whose odor quality is classified as Sour all have a tobacco-heated odor. Shows that it can be reduced. In addition, these results show at least two types of odor components: odor components whose odor quality is classified as Nutty-Roast, odor components whose odor quality is classified as Burnt, and odor components whose odor quality is classified as Sour. It is shown that when used in combination, the effect of reducing the heating odor of tobacco can be enhanced.

Claims (21)

The odor quality is selected from the first odor component group classified as Nutty-Roast, the odor quality classified as Burnt, the second odor component group, and the odor quality classified as Sour. An improved tobacco product containing at least one odor component. The first odor component group is 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3. 5-trimethylpyrazine, 2-ethyl-5 (6) -methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-Ethylpyrazine, and 2-ethyl-6-methylpyrazine,
The second odor component group is 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2, 3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinyl Pyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, 5-methyl-2-francarboxyaldehyde, and pyridine,
The third odor component group is enanthic acid, phenylpropionic acid, acetic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid.
The tobacco product according to claim 1. The at least one odor component
A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the second odor component group;
A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group;
A combination of at least one odor component selected from the second odor component group and at least one odor component selected from the third odor component group; or at least selected from the first odor component group. Claim 1 or a combination of one type of odor component, at least one type of odor component selected from the second odor component group, and at least one type of odor component selected from the third odor component group. The tobacco product described in 2. Claimed that the at least one odor component is a combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group. The tobacco product according to any one of 1 to 3. The at least one odor component
2-Acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl -5 (6) -Methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2- Mixed component consisting of ethyl-6-methylpyrazine;
2-Methylpyridine, 3-Methylpyridine, 4-Methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5 -Dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2- A mixture of cyclohexenone, 3-ethylpyridine, and 5-methyl-2-francarboxyaldehyde;
A mixture of heptanic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanoic, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or any combination of these components. The tobacco product according to claim 1 or 2. The at least one odor component
A mixed component consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine. ;
Single component consisting of pyridine;
A mixed component consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or any combination of these mixed components and a single component. The tobacco product according to Item 1 or 2. The tobacco product according to any one of claims 1 to 6, wherein the tobacco product is a heated flavor aspirator. Selected from the first odor component group whose odor quality is classified as Nutty-Roast, the second odor component group whose odor quality is classified as Burnt, and the third odor component group whose odor quality is classified as Sour. An improved tobacco filler containing at least one odor component. The first odor component group is 2-acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3. 5-trimethylpyrazine, 2-ethyl-5 (6) -methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-Ethylpyrazine, and 2-ethyl-6-methylpyrazine,
The second odor component group is 2-methylpyridine, 3-methylpyridine, 4-methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2, 3-dimethylpyridine, 2,5-dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinyl Pyridine, 3-methyl-2-cyclohexenone, 3-ethylpyridine, 5-methyl-2-francarboxyaldehyde, and pyridine,
The third odor component group is enanthic acid, phenylpropionic acid, acetic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid.
The tobacco filler according to claim 8. The at least one odor component
A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the second odor component group;
A combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group;
A combination of at least one odor component selected from the second odor component group and at least one odor component selected from the third odor component group; or at least selected from the first odor component group. Claim 8 or a combination of one type of odor component, at least one type of odor component selected from the second odor component group, and at least one type of odor component selected from the third odor component group. 9. The tobacco filler according to 9. Claimed that the at least one odor component is a combination of at least one odor component selected from the first odor component group and at least one odor component selected from the third odor component group. The tobacco filler according to any one of 8 to 10. The at least one odor component
2-Acetylthiazole, 3-methyl-2-cyclopenten-1-one, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl -5 (6) -Methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethylpyrazine, and 2- Mixed component consisting of ethyl-6-methylpyrazine;
2-Methylpyridine, 3-Methylpyridine, 4-Methylpyridine, 2,4-dimethylpyridine, 2-ethyl-4-methylthiazole, 2,4,5-trimethylthiazole, 2,3-dimethylpyridine, 2,5 -Dimethylpyridine, 2,6-dimethylpyridine, 2-isobutylpyridine, 2-isobutyl-4-methylpyridine, 3-butylpyridine, 5-ethyl-2-methylpyridine, 3-vinylpyridine, 3-methyl-2- A mixture of cyclohexenone, 3-ethylpyridine, and 5-methyl-2-francarboxyaldehyde;
A mixture of heptanic acid, phenylpropionic acid, acetic acid, 3-methylbutanal, 2-methylbutanoic, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or any combination of these components. The tobacco filler according to claim 8 or 9. The at least one odor component
A mixed component consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2-ethylpyrazine. ;
Single component consisting of pyridine;
A mixed component consisting of acetic acid, 3-methylbutanal, 2-methylbutanal, 2-methylbutanoic acid, 3-methylbutanoic acid, and 3-methylpentanoic acid; or any combination of these mixed components and a single component. Item 8. The tobacco filler according to Item 8 or 9. A tobacco stick comprising the tobacco filler according to any one of claims 8 to 13 and at least a wrapping paper wrapped around the tobacco filler. A tobacco refill comprising the tobacco filler according to any one of claims 8 to 13 and a heat-resistant container for accommodating the tobacco filler. A tobacco product containing the tobacco filler according to any one of claims 8 to 13. The tobacco product according to claim 16, wherein the tobacco product is a heated flavor aspirator. A heated flavor aspirator comprising the tobacco stick according to claim 14 and a heating device for heating the tobacco stick. A heated flavor aspirator comprising the tobacco refill according to claim 15 and a heating device for heating the tobacco refill. Selected from the first odor component group whose odor quality is classified as Nutty-Roast, the second odor component group whose odor quality is classified as Burnt, and the third odor component group whose odor quality is classified as Sour. A method for producing an improved odor filler, which comprises adding an odor composition containing at least one odor component to the odor filler. Selected from the first odor component group whose odor quality is classified as Nutty-Roast, the second odor component group whose odor quality is classified as Burnt, and the third odor component group whose odor quality is classified as Sour. A method for producing an improved odor product, which comprises incorporating an odor composition containing at least one odor component into the odor product.

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