KR20240034190A - Vaporizable materials for use in aerosol generating devices - Google Patents

Abstract

A vaporizable material for use in an aerosol generating device (12), wherein the vaporizable material consists of a flavor compound bound to a retaining substrate selected from the group consisting of carbohydrates, glycerides, fatty acids, amino acids and mixtures thereof. Contains a proflavor molecule,
Flavor compounds are capable of being released from the holding substrate during use of the vaporizable material with the aerosol generating device 12.

Description

Vaporizable materials for use in aerosol generating devices

The present invention relates to vaporizable materials for use in aerosol generating devices. The invention also relates to consumables comprising the vaporizable material according to the invention. The invention also relates to an aerosol generating device configured to operate with a consumable according to the invention, or comprising a storage compartment configured to receive a vaporizable material according to the invention, in particular heat-not-burn aerosol generation. It's about devices.

The vaporizable material according to the present invention comprises a proflavor compound consisting of a flavor compound covalently bound to a retaining substrate. Flavor compounds can be released from the holding substrate during use of the vaporizable material with an aerosol generating device.

The prevalence and use of reduced-risk or modified-risk devices (also known as vaporizers or aerosol-generating devices) may discourage smoking of conventional tobacco products such as cigarettes, cigars, cigarillos, and rolling tobacco. It has grown rapidly over the past few years as an assistive device to assist habitual smokers. A variety of devices and systems are available for heating or warming vaporizable materials, as opposed to burning tobacco in conventional tobacco products.

Various types of aerosol generating devices are already known in the art. Typically, such devices include a storage portion for storing vaporizable materials, which may comprise, for example, liquids or solids. The heating system is formed of one or more electrically activated resistive heating elements arranged to heat the vaporizable material to generate an aerosol. The aerosol is released into a flow path extending between the inlet and outlet of the device. The outlet may be arranged as a mouthpiece through which the user inhales for delivery of the aerosol.

In some devices, the vaporizable material is stored in removable cartridges, refills, sticks, or pods, also called consumables. Accordingly, when the vaporizable material is consumed, the cartridge or consumable can be easily removed and replaced.

Some aerosol generating devices make it possible to enhance or change the flavor of the vapor delivered to the user and generated from vaporizable materials. For example, a flavoring agent added to the vaporizable material may provide a flavor that was not originally present in the vaporizable material or may enhance at least one of the components of the vaporizable material.

However, flavor substances are usually volatile compounds with a fairly limited lifespan. In particular, the lifespan of the flavor material is short compared to the consumption period of the vaporizing material or cartridge. As a result, the flavor quality and flavor intensity of vaporizable materials decrease over time, especially while consuming the same dose or cartridge. Therefore, changes in flavor intensity and quality over time are unsatisfactory for consumers who want consistent and continuous flavor delivery throughout their vaping experience.

One of the objectives of the present invention is to overcome the above-mentioned inconveniences. In particular, the object of the present invention is to provide vaporizable materials with improved long-lasting flavor effects. One of the objectives of the present invention is also to provide a vaporizable material that has consistent and persistent flavor quality and intensity during the same vaping session and even during different successive vaping sessions.

For this purpose, the present invention relates to a vaporizable material for use in an aerosol generating device, the vaporizable material being attached to a retaining substrate selected from the group consisting of carbohydrates, esters, fatty acids, amino acids and mixtures thereof. and a flavor compound comprised of a bound flavor compound, wherein the flavor compound is capable of being released from the holding substrate during use of the vaporizable material with an aerosol generating device.

In particular, the present invention relates to a vaporizable material for use in an aerosol generating device, the vaporizable material comprising a flavor compound bound to an oily substrate selected from the group consisting of carbohydrates, esters, fatty acids, amino acids and mixtures thereof. Containing flavor molecules, the flavor compounds are capable of being released from the holding substrate upon contact with saliva during use of the vaporizable material with an aerosol generating device.

Thanks to this feature, the flavor compounds present in the vaporizable material in the form of flavor molecules are stable at ambient temperature. The flavor molecules according to the invention have improved stability at ambient temperature compared to flavor compounds that are not bound to the oil or fat substrate. In particular, because the oil base, which is less volatile than the flavor compound, stabilizes the flavor compound, the profiler molecules are stable at ambient temperature at least for the period during which the vaporizable material is consumed. Therefore, the flavor compounds retained on the substrate have a longer lifespan and a longer-lasting flavor effect is observed. Additionally, these features allow the release of flavor compounds to be controlled by controlling the conditions under which the vaporizable material is placed. Moreover, flavor compounds can add complexity or nuance to the flavor perceived by consumers and thereby improve the consumer experience.

According to some embodiments, the oil or fat base is selected from carbohydrates, preferably saccharides, more preferably monosaccharides, advantageously glucose.

According to some embodiments, the flavor compound and the oil or fat base are linked via a glycosidic bond to form a glycosidic structure, preferably a glucosidic structure.

Thanks to these features, the release of the retaining substrate leads to the perception by the user of secondary sensory perception. In addition to the flavor compounds, the carbohydrate oil base provides the user with a perception of sweetness.

According to some embodiments, the flavor compound is selected from the group consisting of aliphatic and aromatic alcohols, carboxylic acids, terpenes, aldehydes, ketones, sulfur compounds, pyrazines, esters, and mixtures thereof.

According to some embodiments, the flavor compound is capable of being released from the oil or fat substrate upon heating.

According to a preferred embodiment, the flavor compound is capable of being released from the oily substrate upon contact with saliva, preferably upon reaction with at least a component present in the saliva, in particular with at least one endogenous enzyme present in the saliva.

Preferably, said at least one endogenous enzyme is selected from the group consisting of esterases, amylases, lipases, proteases, lipid oxidase enzymes, carbonic anhydrase, lysozyme and mixtures thereof.

Thanks to this feature, the release of the flavor compounds occurs immediately before the user inhales the aerosol, or simultaneously with the user inhaling the aerosol, or even when it reaches the user's oral cavity. In particular, the release of the flavor compound is initiated by the formation of an aerosol or by inhalation of the aerosol by the user. This therefore makes it possible to preserve the flavor effect of the vaporizable material.

According to some embodiments, the flavor molecules or released flavor compounds are transported by an aerosol generated during use of the vaporizable material with an aerosol generating device.

According to one embodiment, the profiler molecules are comprised in a carrier matrix, particularly selected from the group consisting of propylene glycol, glycerin and water.

These characteristics make vaporizable materials particularly suitable for use with aerosol-generating devices that operate with liquid aerosol-generating materials.

According to an alternative embodiment, the proflavor molecules are impregnated into a solid substrate, preferably into a tobacco substrate.

These characteristics make vaporizable materials particularly suitable for use with non-combustible heated aerosol generating devices.

According to some embodiments, the flavor compound consists of and/or consists of a flavor present in the tobacco and/or is a congruent pairing element with at least one flavor present in the tobacco and/or is a contrasting pairing element with at least one flavor present in the tobacco. .

Thanks to these features, it is possible to build flavor pairings that are different from those naturally present in cigarettes. In particular, it is possible to provide various sensory perceptions to the user depending on the selection of flavor compounds.

The invention also relates to consumables comprising vaporizable materials as defined above and described in more detail below.

Thanks to these features, the vaporizable material is stored in a removable cartridge. Accordingly, when the vaporizable material is consumed, the user can easily remove and replace the cartridge or consumable.

According to some embodiments, the consumable further includes tobacco and the vaporizable material is blended with the tobacco.

According to some embodiments, the consumable further includes tobacco and the vaporizable material and the tobacco are disposed in two separate portions of the consumable.

The invention also includes a storage compartment configured to operate with a consumable as defined above and described in more detail below, or configured to store a vaporizable material as defined above and described in more detail below. It relates to an aerosol generating device.

According to some embodiments, the aerosol generator is a non-combustible heated device.

The invention and its advantages will be better understood by reading the following description, which is provided by way of non-limiting example only and made with reference to the accompanying drawings.
- Figure 1 is a schematic diagram of the first mode of release of flavor compounds from the profiler molecules contained in the vaporizable material according to the invention;
- Figure 2 is a schematic diagram of a consumable according to a first embodiment of the invention, in which the vaporizable material according to the invention is blended with tobacco;
- Figure 3 is a schematic cross-sectional view of a consumable according to a second embodiment of the invention, in which the vaporizable material according to the invention and the tobacco are arranged in two separate parts of the consumable;
- Figure 4 is a schematic cross-sectional view of a non-combustion heated aerosol generating device according to the present invention.

Before describing the invention, it is understood that the invention is not limited to the structural details presented in the following description. It will be apparent to those skilled in the art that the present invention may be embodied in other embodiments and may be practiced or carried out in various ways.

As used herein, the term " proflavor molecule " refers to a molecule consisting of a flavor compound covalently bound to a fat or oil substrate, wherein the covalent bond existing between the flavor compound and the fat retained material can be formed by, for example, pH changes, heating, It can be destroyed by external stimuli such as light, chemical reactions, etc. The pro-flavor molecule is different from the flavor compounds included in the pro-flavor molecule. In particular, unlike flavor compounds, profiler molecules do not have flavor properties. Additionally, the flavor molecules are less volatile than the flavor compounds due to the presence of the oil base. The flavor properties of the flavor compound can be restored only by breaking the covalent bond between the flavor compound and the oil or fat base. In the context of the invention, the flavor molecules serve as precursors for the flavor compounds contained in the flavor compounds, the release of which takes place when the vaporizable material is used in an aerosol generating device.

As used herein, the term “ aerosol generating device ” or “ device ” refers to a vaping device that delivers aerosols to a user, including aerosols for vaping, by means of a heater element, as described in more detail below. It can be included. The device may be portable. “Portable” can indicate that the user can hold and use the device. The device may be configured to produce variable amounts of aerosol (as opposed to metered doses of aerosol), for example by activating a heater element for a variable amount of time, which may be controlled by a trigger. Triggers such as a vaping button and/or inhalation sensor may be activated by the user. The inhalation sensor is sensitive to the intensity of the inhalation as well as the duration of the inhalation, allowing variable amounts of vapor to be provided (to mimic the effect of smoking a conventional combustible smoking article such as a cigarette, cigar or pipe, etc.). The device may include a heater and/or a thermostatic control that drives the temperature of the heated aerosol generating material (aerosol precursor) to a specific target temperature and then maintains the temperature at a target temperature that allows efficient generation of aerosol.

As used herein, the term “ aerosol ” may include suspensions of an aerosol-forming substrate as one or more of solid particles, liquid droplets, and gases. The suspended matter may be in a gas containing air. Aerosol herein may broadly refer to/include a vapor. An aerosol may comprise one or more components of an aerosol-forming substrate.

As used herein, the terms “ vaporizable material ” or “ precursor ” or “ aerosol-forming material ” or “ substance ” are used to refer to any material that is capable of vaporizing with air to form an aerosol. Vaporization is generally achieved by increasing the temperature up to the boiling point of the vaporizing material, for example to a temperature below 400° C., preferably up to 350° C. Vaporizable materials include, for example, aerosol-generating liquids, gels, waxes, foams, etc., treated tobacco materials, corrugated sheets or oriented strips of reconstituted tobacco (RTB), or any of these. may comprise or consist of aerosol-generating solids, which may be in the form of rods, including combinations. The vaporizable material may include one or more alkaloids such as nicotine, caffeine, or other active ingredients. The active ingredient may be delivered in an aerosol former, which may be a liquid. Aerosol formers include polyhydric alcohols such as triethylene glycol, 1,3-butanediol and glycerin; Esters of polyhydric alcohols, such as glycerol mono-, di- or triacetate; and aliphatic esters of mono-, di- or polycarboxylic acids, such as dimethyl dodecanedioate and dimethyl tetradecanedioate. In a preferred example, the aerosol former includes propylene glycol and/or glycerin. Additionally, flavoring agents may be present. Flavoring agents may include ethylvanillin (vanilla), menthol, isoamyl acetate (banana oil) or the like.

vaporizable material

Firstly, the present invention relates to a vaporizable material comprising a flavor molecule consisting of a flavor compound bound to an oil or fat substrate.

As used herein, the term “bound” is used to indicate that the flavor compound is chemically or physically bound to the oil or fat substrate. The flavor compound and the oily substrate may be associated, for example, by covalent bonds, ionic bonds, or even electrostatic bonds, such as van der Waals forces, hydrogen bonds and dipole-dipole forces.

Preferably, the flavor compound is covalently bound to the fat or oil substrate.

Advantageously, the maintenance substrate is non-volatile at ambient temperature.

“Non-volatile” indicates that the initial boiling point of the compound is greater than 250° C., as measured at standard atmospheric pressure of 101.3 kPa.

The oil or fat base is selected from the group consisting of carbohydrates, esters, fatty acids, amino acids and mixtures thereof.

As examples of carbohydrates, sugars, polysaccharides, starches and mixtures thereof may be mentioned.

In the context of the present invention, the term “sugar” may refer to monosaccharides and disaccharides, or any mixtures thereof.

Preferred carbohydrates are selected from the group consisting of monosaccharides, disaccharides, trisaccharides and mixtures thereof.

As examples of esters, glycerides such as monoglycerides, diglycerides, triglycerides and mixtures thereof may be mentioned. alkylene glycol esters, such as propylene glycol ester; Lipid esters, such as cholesterol esters; choline ester; Glyceric acid esters, carboxylic acid cholesterol esters, lactic acid esters and mixtures thereof may also be mentioned.

Fatty acid refers to carboxylic acids having a saturated or unsaturated aliphatic chain containing 4 to 28 carbon atoms.

As examples of fatty acids, monounsaturated and polyunsaturated fatty acids may be mentioned.

As examples of amino acids, glutamic acid, aspartic acid and aspartame may be mentioned.

Advantageously, the oil or fat base is from the group consisting of esters and carbohydrates, preferably from the group consisting of esters, sugars, polysaccharides and mixtures thereof, preferably from the group consisting of esters, monosaccharides, disaccharides, trisaccharides and mixtures thereof. is selected from

More advantageously, the oil or fat base is selected from the group consisting of mono-, di-, tri-glycerides, alkylene glycol esters, lipid esters, choline esters, lactic acid esters, monosaccharides, disaccharides, trisaccharides and mixtures thereof.

According to a preferred embodiment, the oil or fat base is selected from carbohydrates, more preferably from sugars.

Examples of suitable monosaccharides include glucose, fructose, galactose, and mixtures thereof.

Examples of suitable disaccharides include sucrose, lactose, maltose, and mixtures thereof.

According to a more preferred embodiment, the oil or fat base is selected from monosaccharides, more preferably the oil or fat base is glucose.

Any flavor compound traditionally used in the tobacco and vaping industries can typically be used in the context of the present invention.

Preferably, the flavor compounds are selected from the group consisting of aliphatic and aromatic alcohols, carboxylic acids, terpenes, aldehydes, ketones, sulfur compounds, pyrazines, esters, and mixtures thereof.

Examples of carboxylic acids include, for example, vanillic acid (also called 4-hydroxy-3-methoxybenzoic acid) or ascorbic acid ((5 R )-[(1 S )-1,2-dihydroxyethyl ]-3,4-dihydroxyfuran-2(5 H )-one) may be mentioned. Mention may also be made of citric acid (2-hydroxypropane-1,2,3-tricarboxylic acid), malic acid (2-hydroxybutanoic acid), oxalic acid, butyric acid, caproic acid, caprylic acid, lauric acid and lactic acid. there is.

If the flavor compound is selected from aliphatic and aromatic alcohols, it is preferably selected from the group consisting of phenols, terpenoid alcohols and their derivatives.

As examples of phenols and their derivatives, mention may be made, for example, of guaiacol (also called 2-methoxyphenol) or meta -cresol (also called 3-hydroxytoluene).

If the flavor compound is selected from terpenoid alcohols, it is preferably selected from monoterpenoid alcohols.

Examples of monoterpenoid alcohols include, for example, geraniol (also called (2 E )-3,7-dimethyl-2,6-octadien-1-ol), nerol (( Z )-3,7 -Also called dimethyl-2,6-octadien-1-ol), critronellol (also called 3,7-dimethyloct-6-en-1-ol), linalool (3,7-dimethylocta- Also called 1,6-dien-3-ol) or terpineol (p-ment-1-en-8-ol-2-(4-methylcyclohex-3-en-1-yl)propane-2- Also called ol), in particular α-terpineol may be mentioned.

Other alcohols include citronellol geraniol, parmesol, phenylhexanol, borneol, polysanthol, (Z)-3-hexenol, phenethylol, dimethyl benzyl carbinol, and noriso, which contains a hydroxyl group. Prenoid compounds such as α-ionol, β-ionol, 3-hydroxy-β-ionol and any of their derivatives may also be mentioned.

If the flavor compound is selected from aldehydes, it is preferably selected from the group consisting of vanillin, benzaldehyde and mixtures thereof.

If the flavor compound is selected from ketones, it is preferably selected from the group consisting of carvone, menthone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and mixtures thereof.

If the flavor compound is selected from sulfur compounds, it is preferably selected from 3-mercaptohexanol, 3-mercaptohexan-1-ol (3MH), 4-methyl-4-mercaptopentan-2-one, and these It is selected from the group consisting of a mixture of.

If the flavor compound is selected from pyrazines, it is preferably selected from the group consisting of 2,3,5,6,-tetramethyl pyrazine, acetyl pyrazine and mixtures thereof.

If the flavor compound is selected from esters, it is preferably selected from the group consisting of ethyl acetate, ethyl butyrate, and mixtures thereof.

Flavor compounds are typically selected to provide a specific sensory effect to the user, particularly a specific flavor effect.

According to the first example, the flavor compounds are selected from flavor compounds naturally present in tobacco. The selected flavor compounds make it possible to amplify the flavor intensity of at least one flavor naturally present in the tobacco.

According to the second example, the flavor compound is a matched pairing element with at least one flavor naturally present in tobacco. The flavor compound selected typically consists of at least one flavor nuance present in the tobacco and makes it possible to enhance a particular taste. This type of pairing is called congruent pairing, and is intended to amplify certain tones within the original flavor profile, such as toasted, nutty, fruity, etc.

According to a third example, the flavor compound is a contrasting pairing element with at least one flavor naturally present in the tobacco. The flavor compounds selected are different from those naturally present in tobacco. This type of pairing is called a contrasting pairing and is intended to provide a surprising and unexpected twist in flavor perception.

The choice of holding substrate also affects the user's sensory perception. In addition to the expected taste/aroma perception associated with the release of flavor compounds, secondary sensory effects (taste or perception) can be expected depending on the choice of oil or fat substrate. A particular taste, for example sweetness, can be perceived by selecting the oil or fat base, for example from sugars. Texture perception, for example coating perception, can be achieved by selecting the oil or fat base from fatty acids.

The specific associations of oil and fat substrates with flavor compounds and the associated sensory perceptions are described in Table 1 below:

Preferably, the oil or fat base is selected from carbohydrates and is linked to the flavor compound via a glycosidic bond.

“Glycosidic bond” refers to the bond formed between the hemiacetal or hemiketal group of a carbohydrate and the hydroxyl group of a flavor compound. Accordingly, the term “glycosidic bond” refers to an O-glycosidic bond, whereby the flavor compound is bound to the oxygen atom of the fatty carbohydrate substrate.

Therefore, the flavor molecule consisting of a flavor compound and a carbohydrate base forms a glycoside structure.

More preferably, the oil or fat base is glucose and is linked to the flavor compound via a glycosidic bond. Therefore, the flavor molecule forms a glucosidic structure.

Preferably, the vaporizable material according to the invention comprises from 0.001% to 30% by weight, more preferably from 0.01% to 20% by weight, even more preferably from 0.5% to 15% by weight of propavored molecules. do.

The vaporizable materials according to the invention are suitable for use with aerosol generating devices. In particular, when used in conjunction with an aerosol generating device, the flavor molecules present in the vaporizable material break down to release the flavor compounds.

Release of the flavor compound is typically accomplished by breaking the bonds that exist between the flavor compound and the oil or fat substrate.

Bonds can be broken under external stimuli, for example changes in pH, temperature, light, moisture, or under chemical or enzymatic reactions.

Release of the flavor compound may be initiated, for example, by heating the vaporizable material of the invention.

In particular, upon heating of the vaporizable material, the profiler molecules present in the vaporizable material decompose inside the aerosol generating device. The released flavor substances are transported by the generated aerosol before being inhaled by the user.

Preferably, the profiler molecules decompose at temperatures below 400°C, preferably at a maximum of 350°C.

Alternatively, the flavor compounds are capable of being released from the oily substrate upon contact with saliva.

According to this second release mode, the flavor compounds are transported by an aerosol inhaled by the user and the flavor compounds are released from the flavor molecules upon contact with saliva. In other words, release occurs upon contact with the user's lips and/or the inside of the user's mouth.

Preferably, the flavor molecule is capable of being released from the oily substrate upon reaction with at least a component present in saliva, especially with at least one endogenous enzyme present in saliva.

More preferably, the profiler molecule is releasable from the oil substrate upon reaction with at least one endogenous enzyme selected from the group consisting of amylase, lipase, protease and mixtures thereof.

Endogenous enzymes present in saliva that can initiate the release of the flavor molecules include amylase, invertase, maltase, carbonic anhydrase, urease oxidase, catalase, proteolytic enzymes, lipase, phosphatase, lysozyme, and hyaluronidase. agents and mixtures thereof may be mentioned.

According to a preferred embodiment, the profiler molecule is an esterase; amylase, especially α-amylase; lipase; protease; lipid oxidation enzyme; carbonic anhydrase; It can be released from the oil or fat substrate upon reaction with at least one endogenous enzyme selected from the group consisting of lysozyme and mixtures thereof.

Preferably, said at least one endogenous enzyme is esterase, α-amylase, lipase, lipid oxidase; carbonic anhydrase; It is selected from the group consisting of lysozyme and mixtures thereof.

More preferably, said at least one endogenous enzyme is an esterase, for example carboxylesterase, cholesterol esterase or choline esterase; Salivary α-amylase; lipase; selected from the group consisting of carbonic anhydrase and mixtures thereof.

This second mode of release is schematically shown in Figure 1, where a user 10 is using an aerosol generating device 12 according to the invention to inhale the generated aerosol.

The aerosol generating device 12 comprises a consumable 14 according to the invention, said consumable 14 comprising a vaporizable material according to the invention (not shown). The structure of the aerosol generating device 12 and consumables will be explained below with reference to FIG. 2.

The vaporizable material inside the consumable 14 is heated by the aerosol generating device 12 to generate an aerosol 18 at the outlet 16 of the consumable 14. The aerosol 18 is then inhaled by the user 10. Accordingly, the aerosol 18 includes a flavor molecule consisting of a flavor compound (F) covalently bonded to an oily substrate (S).

When contacting the user's lips and/or the user's mouth, the enzyme (E) present in the user's saliva reacts with the flavor compound (F-S) and a covalent bond exists between the flavor compound (F) and the oil and fat base (S). destroy. Therefore, the flavor compound (F) and the oil and fat base (S) are released separately.

According to certain embodiments, the vaporizable material according to the invention is impregnated into a solid substrate.

It should be understood that when "impregnated," the profiler molecules and the solid substrate are intimately blended.

The flavor molecules according to the invention are impregnated, for example, into tobacco substrates.

Alternatively, the profiler molecules can be impregnated into the filter of the consumable or the hollow tube of the consumable.

Preferably, the pro-flavor molecules are impregnated into the tobacco substrate to form a hybrid tobacco/pro-flavor vaporizable material.

More preferably, the mixed tobacco/proflavor vaporizable material is a stick, corrugated sheet or orientation of regenerated tobacco (RTB) containing processed tobacco material, impregnated with at least one proflavor molecule as defined above. It includes or consists of shredded strips or shreds, or any combination thereof.

These solid mixed tobacco/proflavor vaporizable materials are typically suitable for use in non-combustible heated aerosol generating devices.

Alternatively, the profiler molecules according to the invention may be incorporated into a carrier matrix, typically a liquid carrier matrix. In this case, the liquid carrier matrix is preferably selected from the group consisting of propylene glycol, glycerin and water.

Method for identifying releaseable profiler molecules upon contact with saliva

Proflavor molecules capable of being released upon contact with saliva can be easily identified, typically by organoleptic testing methods. For example, two consumables are made from the same tobacco mixture. Only one of the two consumables is spiked with the flavor molecule to be tested (sample article), while the other consumable contains pure tobacco (reference article). Since the proflavor molecules have a unique flavor that cannot be produced by the effect of heating, it is clear that the flavor is released not by heat but by the action of enzymes present in saliva.

Examples of sensory tests are given below:

Sensory test 1

The detection of flavor from the present invention follows a two-step approach.

Step 1. Training and familiarization

Training (several months prior to assessment)

ve) 성인 베이퍼 그룹을 모집하고, 훈련하고, 높은 재현성으로 관능 평가를 수행할 수 있는 능력에 대해 정기적으로 테스트하였다.characterized by the ability to express oneself and the keenness of detecting flavor-related properties

ve) A group of adult vapers were recruited, trained, and regularly tested for their ability to perform sensory assessments with high reproducibility.

familiarization

In the familiarization session, a group of 12 to 15 panel members are presented with selected samples covering all flavor directions that will later be presented during blind evaluation (Step 2). During this session, the moderator guides the discussion and encourages discussion of the vaping products tested among panel members. By the end of this session, there should be agreement on what attributes are perceived from the ensemble of samples and what the definition of each attribute is.

Step 2.

Product evaluation for flavor detection/recognition or optimization

This step consists of a sensory identification test following the standard procedure (ISO 13301:2018): Sensory analysis - Methodology - Odor, flavor and taste by 3-alternative forced-choice (3-AFC) procedure. General guidance for measuring odour, flavor and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure. This procedure involves testing reference samples of known and controlled composition. These reference samples are known for their characteristic flavor properties. To evaluate a specific flavor note, each reference sample must cover a single specific attribute: citrusy, floral, woody. In addition to this, reference samples should also be formulated keeping in mind the minimum concentration threshold detection. In other words, the reference sample must have a flavor concentration that can be clearly perceived by an experienced vaper. Evaluators are asked to vape each product and indicate which products contain flavor notes within the range.

This procedure can be used in two different ways:

recognition test

In a typical setup for this test, the evaluator (panel member) is provided with three samples. One of them will be a reference sample to verify perceptible taste/odor and maintain it as a positive control. A series of different samples containing specific flavor (PF) molecules are provided in random order instead of the reference sample. Each sample is identified by a three-digit code and the code is not repeated for any sample evaluated by the same evaluator. The evaluator is asked to select which samples indicate a particular flavor by indicating a score. The percentage of flavor detection or recognition can be obtained by simply calculating the number of raters who identify samples with PF molecules in the formulation.

Optimization testing

This test can also be structured by adjusting the concentration of PF to be included in the formulation. The evaluator is provided with a variety of formulations ranging from low to high concentrations of PF until flavors within the range can be detected. It is important to present samples in this manner (from low to high concentrations) to avoid saturating the evaluator with specific flavor notes and to identify the minimum concentration for detection (detection threshold). The concentration at which the flavor begins to be recognized is defined as the critical concentration for flavor detection, and this concentration can vary depending on the PF molecule.

Sensory Test 2 -CATA Survey

CATA (check-all-that-apply) surveys are becoming increasingly popular for sensory product characterization. The principle is that each evaluator receives a questionnaire with attributes or descriptors (maybe a specific flavor, i.e. citrus, woody, etc.) that the respondent may or may not feel applies to one or more products. If so, you just need to check the property; if not, you don't need to do anything. Other questions of different scales may be added to relate attributes to preference and like scores. Asking participants to provide an overall evaluation of each product in the study allows for further analysis and preference modeling. Ares et al. (2014) recommended randomizing the order of CATA questions for each evaluator to improve reproducibility.

Sensory Test 3 - Image Classification Practice

Inexperienced consumers or trained panelists will be blindly given a set of samples coded with a three-digit code. Some of these samples will contain the corresponding profiler molecules that provide a specific flavor. In addition to arbitrary questions you might ask (e.g., rating how much you like this flavor on a scale of 1 to 9, where 1 is “dislike it very much” and 9 is “like it very much”), other questions might include: You can:

“Please select two photos that best describe the taste of the stick you just vaped.”

Programmer: Present a set of images based on the flavor to be recognized

A series of images can then appear on a tablet or appear on paper. The evaluator selects what he or she thinks is identifiable on the stick after several puffs. Once the flavor is recognized, the number of responses from raters selecting a given image that describes a particular flavor (i.e. citrus) is very high.

Expendables

A consumable product 14 according to a first embodiment of the present invention is shown in FIG. 2.

According to this embodiment, the consumable product 14 includes a substrate portion 20 and a filter portion 22 arranged along the longitudinal axis X. Both parts 20, 22 can be wrapped using a unique wrapper that attaches the parts together. In other examples, the parts 20, 22 may be wrapped by different wrappers and secured to each other by any other suitable means. This or each wrapper may comprise, for example, paper and/or non-woven fabric and/or aluminum. This or each wrapper may be porous or air-impermeable. The wrapper or each wrapper thus forms a hollow tube (24) wrapping the parts (20, 22). Consumable 14 may, for example, have a generally tubular shape defining a circular cross-section. According to another example, consumable 14 defines a rectangular cross-section.

The substrate portion 20 contains a vaporizable material intended to be heated by the heating chamber of the aerosol generating device 12.

Additionally, according to some examples, substrate portion 20 may include one or more heating elements integrated into the vaporizable material. The heating element may be formed from an electrically conductive material capable of producing eddy currents when placed in a magnetic field. The eddy current causes the heating element to generate heat suitable for heating the aerosol-forming material, thereby creating an aerosol. The magnetic field may be generated by a coil included in the heating system of the aerosol generating device 12. According to another example, the substrate portion 20 is heated by heat transfer from an external heater. In this case, no heating element is needed inside the substrate portion 20.

In some examples, substrate portion 20 may further include a segment adjacent filter portion 22 and forming a spacer or cooling segment.

Filter portion 22 includes a core that acts, for example, like a filter. The core may be, for example, foam or packed strands or fibers. In some examples, filter portion 22 may form a mouthpiece adapted to contact the user's lips and/or mouth during use of device 12. In some other examples, filter portion 22 may be inserted into a separate mouthpiece adapted to contact the user's lips and/or mouth. According to some other examples, consumable 14 may include only substrate portion 20.

Preferably, the profiler molecules according to the invention are impregnated into a solid substrate.

The profiler molecules may be impregnated into the solid vaporizable material typically present in the substrate portion 20. Accordingly, consumable 14 is solid and includes only one vaporizable material located in substrate portion 20 .

Preferably, in this case, the vaporizable material consists of a mixed tobacco/proflavor vaporizable material made from a tobacco substrate impregnated with proplavor molecules as defined above.

Alternatively, the profiler molecules according to the invention may be impregnated into the filter part 22 or into the hollow tube 24 , in particular into the hollow tube 24 . In that case, the consumable 14 comprises two separate vaporizable materials: a first vaporizable material located in the substrate portion 20 and a second vaporizable material comprised of a vaporizable material according to the invention. In that case, the vaporizable material according to the invention forms part of the filter portion 22 or the hollow tube 24 .

According to a variant, the vaporizable material according to the invention is a liquid and preferably consists of the profiler molecules as defined above contained in a liquid carrier matrix. In this case, the vaporizable material located in the substrate portion 20 consists of a vaporizable material according to the invention. Consumables 14 containing such vaporizable material typically consist of a cartridge comprising a storage portion for storing the vaporizable material.

A consumable product 114 according to a second embodiment of the present invention is shown in FIG. 3. As in the previous case, the consumable part 114 comprises a substrate part 120 and a filter part 122 arranged along the longitudinal axis X. A hollow tube 124 wraps portions 120 and 122. Filter portion 122 is similar to filter portion 22 described above.

Unlike the consumable 14 of the first embodiment, the vaporizable material according to the second embodiment is not disposed in the substrate portion 120 or the filter portion 122 or the hollow tube 124, but in a separate flavor portion ( 126).

Preferably, the flavor portion 126 is disposed between the substrate portion 120 and the filter portion 122.

Substrate portion 120 typically contains a primary vaporizable material that is different from the vaporizable material of the present invention. Preferably, unlike the vaporizable material of the present invention, the primary vaporizable material is free of proplavor compounds.

Preferably, the primary vaporizable material is a solid.

More preferably, the primary vaporizable material comprises a tobacco substrate.

Even more preferably, the primary vaporizable material comprises rods containing processed tobacco material, corrugated sheets or oriented strips or randomly oriented shreds of regenerated tobacco (RTB), or any combination thereof. Or it is done like this.

The vaporizable material according to the present invention, located in the flavor portion 126, may typically be liquid or solid. For example, the vaporizable material of the present invention consists of propavored molecules contained in a liquid carrier matrix. Alternatively, the vaporizable material according to the invention consists of a solid substrate impregnated with profiler molecules.

According to this second embodiment, the aerosol is initially generated from the primary vaporizable material present in the substrate portion 120. Once generated, the aerosol is transported along the X axis within the consumable 114 from the substrate portion 120 toward the filter portion 122. Upon reaching the flavor portion 126, the aerosol may, prior to reaching the outlet 116 of the consumable 114, be a flavor compound present in the vaporizable material of the present invention, or a flavor compound produced by decomposition of the flavor compound. is loaded.

aerosol generating device

An example of an aerosol generating device 12 configured to operate with consumables according to the invention is shown in FIG. 4 .

This aerosol generating device 12 operates, equivalently, with the consumable 14 according to the first embodiment as shown in FIG. 2 or with the consumable 114 according to the second embodiment as shown in FIG. 3 It is configured to do so.

Preferably, the aerosol generating device 12 is a non-combustion heated device.

In the example of FIG. 4 , the aerosol generating device 12 includes a housing 30 defining an insertion opening 31 suitable for insertion of consumables 14 , 114 . Housing 30 delimits the internal space of device 12 to accommodate various elements designed to perform the various functions of device 12. This internal space contains, for example, a battery 33 for supplying power to the device 12, a control module 34 for controlling the operation of the device 12, and at least some of the consumables 14, 114. It may contain a heating chamber 35 configured to receive and heat.

The heating chamber 35 extends along the chamber axis Y between the closed end 40 and the open end 41 and has substantially the same cross-sectional shape as the consumable 14 . The open end 41 opens to the insertion opening 31 of the housing 30 . As shown in Figure 4, the heating chamber 35 is configured to receive the substrate portion 20, 120 of the consumable product 14, 114 through the open end 41, and thus the substrate portion 20, 120 ) extends inside the heating chamber along the chamber axis Y. Additionally, as mentioned above, heating chamber 35 is configured to heat at least a portion of substrate portions 20, 120.

For this purpose, the heating chamber 35 comprises a heating element 44 formed for example by a heating blade. These heating blades are configured to penetrate the interior of the substrate portions 20 and 120 of the consumables 14 and 114 when inserted. The operation of the heating element 44 can be controlled by the control module 34 using control methods known per se. According to another example, the heating element 44 may generate a magnetic field inside the chamber 35, which is formed by a coil provided around the heating chamber 35 and controlled by the control module 34. In this case, the substrate portions 20, 120 of the consumables 14, 114 include one or several heating elements described above. According to yet another example, the heating chamber 35 may comprise one or several heating elements 44 formed by a heating resistor integrated in at least one wall of the heating chamber 35, It is a thin film heater designed to be applied to the surface and heat the substrate portions (20, 120). The heating chamber may include compressed elongated elements to increase contact pressure with the consumable. An example of such a heating chamber is described in WO 2020074602. As in the previous example, the operation of this heating element 44 is controlled by control module 34.

According to another example, the aerosol generating device 12 may be adapted to operate with any other type of consumable, especially a consumable comprising a vaporizable material according to the invention in liquid form. According to another example, the aerosol generating device 12 according to the invention may comprise a storage compartment configured to store a vaporizable material as described above, in liquid or solid form.

The invention is illustrated by the following examples which are given without implied limitation.

Example

Unless otherwise indicated, percentages are given on a weight basis relative to the total weight of the tobacco composition.

One) Manufacturing of Cartridges

Consumables suitable for use in aerosol generating devices have been prepared.

Each cartridge includes a substrate portion containing the tobacco composition and a filter portion, with the substrate portion and filter portion being wrapped using a unique paper wrapper.

Tobacco blends are made by mixing regenerated tobacco and tobacco leaves (lamina). Different tobacco mixtures were used and are detailed in Table 2 below.

The tobacco mixture is then dried and top dressing flavoring (TDR) is spray added. The content of TDR typically ranges from 1.0% to 10% by weight relative to the total weight of the tobacco.

Proflavor molecules are then added to the tobacco mixture in an amount ranging from 0.001% to 30% by weight relative to the total weight of the tobacco.

A flavor microchip (FMC) may optionally be added to the mixture prior to inclusion within the cartridge. The content of FMC, if present, typically ranges from 4.0% to 8.5% by weight relative to the total weight of the tobacco.

The composition of each cartridge is detailed in Tables 3 and 4 below.

2) Tobacco with refreshing notes (typically citrus) Examples of cartridges containing

Table 3 describes examples of cartridges containing tobacco with refreshing notes, typically citrus.

3) Tobacco with floral sweet notes Examples of cartridges containing

Table 4 describes examples of cartridges containing tobacco with floral, sweet notes.

Claims (15)

A vaporizable material for use in an aerosol generating device (12), wherein the vaporizable material consists of a flavor compound bound to a retaining substrate selected from the group consisting of carbohydrates, esters, fatty acids, amino acids and mixtures thereof. Contains a proflavor molecule,
The flavor compound is capable of being released from the holding substrate upon contact with saliva during use of the vaporizable material with the aerosol generating device (12). 2. The vaporizable material according to claim 1, wherein the oil or fat base is selected from carbohydrates, preferably saccharides, more preferably monosaccharides, and is advantageously glucose. 3. The vaporizable material according to claim 2, wherein the flavor compound and the oil or fat base are linked via a glycosidic bond to form a glycosidic structure, preferably a glucosidic structure. 4. The method according to any one of claims 1 to 3, wherein the flavor compound is selected from the group consisting of aliphatic and aromatic alcohols, carboxylic acids, terpenes, aldehydes, ketones, sulfur compounds, pyrazines, esters, and mixtures thereof. vaporizable material. The vaporizable material according to any one of claims 1 to 4, wherein the flavor compound is capable of being released at least upon reaction with components present in saliva. 6. The method of claim 5, wherein the flavor compound is at least one present in saliva, preferably selected from the group consisting of esterases, amylases, lipases, proteases, lipid oxidase enzymes, carbonic anhydrase, lysozyme and mixtures thereof. A vaporizable material that can be released upon reaction with endogenous enzymes. The vaporizable material according to claim 1 , wherein the flavor molecules or released flavor compounds are transported by an aerosol generated during use of the vaporizable material with an aerosol generating device (12). 8. Vaporizable material according to any one of claims 1 to 7, wherein the profiler molecules are comprised in a carrier matrix, in particular selected from the group consisting of propylene glycol, glycerin and water. 8. Vaporizable material according to any one of claims 1 to 7, wherein the proplavor molecules are impregnated into a solid substrate, preferably a tobacco substrate. 10. The method according to any one of claims 1 to 9, wherein the flavor compound consists of a flavor present in the tobacco and/or is a matching pairing element with at least one flavor present in the tobacco and/or at least one flavor present in the tobacco. A vaporizable material that is a contrasting pairing element with the flavor of. A consumable (14; 114) comprising a vaporizable material according to any one of claims 1 to 10. 12. The consumable product (14) of claim 11, further comprising tobacco and the vaporizable material is blended with the tobacco. 12. The consumable (114) of claim 11, further comprising tobacco, wherein the vaporizable material and the tobacco are disposed in two separate portions (120, 126) of the consumable (114). comprising a storage compartment configured to operate with a consumable (14; 114) according to any one of claims 11 to 13 or configured to store a vaporizable material according to any one of claims 1 to 10. An aerosol generating device (12). 15. Aerosol generating device (12) according to claim 14, which is a heat-not-burn device.