RU2721352C1 - Filter for a smoking article, which employs a technique for reducing odor on hands and unpleasant odor from the mouth, as well as a smoking article with such a filter - Google Patents

Abstract

FIELD: smoking accessories.

SUBSTANCE: filter for a smoking article using the reduction technology of odor formed on hands, and unpleasant odor from the mouth, comprises a first filter, upper end of which is connected to an element from smoking material of smoking article; first wrapper surrounding first filter; a second filter connected to the lower end of the first filter; a second wrapper surrounding the second filter; and a common wrapper surrounding the first and second filters, combining them, wherein the first filter comprises a first capsule with a first flavoring agent, and the second filter comprises a second capsule with a second flavoring agent.

EFFECT: reduced odor formed on hands, and unpleasant odor from the mouth.

23 cl, 13 tbl, 13 dwg

Description

[Technical Field]

The present invention relates to a filter for a smoking article and a smoking article with such a filter, in particular to a filter for a smoking article containing two capsules and a corresponding structure for reducing hand odor and halitosis, and a smoking article with such a filter.

[Prior art]

Smoke generated during smoking leaves an odor on the smoker's fingers with which he holds the filter of the tobacco product, and may cause halitosis after smoking.

Thus, it is necessary to develop a filter and a smoking article capable of minimizing the smell of tobacco impregnating the hands during smoking and of reducing bad breath after smoking.

[Disclosure]

[Technical problem]

An object of the present invention is to provide a filter containing two capsules and a smoking article with such a filter.

The objectives of the present invention are not limited to the above task and will be fully apparent to ordinary specialists in the field the technique to which the present invention relates, based on the description below.

[Technical solution]

A first aspect of the present invention relates to a filter for a smoking article using technology for reducing hand odor and halitosis, and comprising: a first filter, the upper end of which is connected to an element of a material for smoking a smoking article; a first wrapper surrounding the first filter; a second filter connected to the lower end of the first filter; a second wrapper surrounding the second filter; and a common wrapper surrounding the first and second filter, combining them, the first filter containing the first capsule with the first flavoring, and the second filter containing the second capsule with the second flavoring.

The materials of the first and second flavoring may differ from each other. The second flavoring may taste like peppermint, orange, strawberry, wine or mango. For example, the first flavor may have a mango flavor, and the second flavor may have a mint, wine, or mango flavor.

The first wrapper and the general wrapper may be made of sheets of greaseproof wrapping paper, and the second wrapper may be made of sheets of greaseproof wrapper paper.

The first and / or general wrapper may be made of porous wrapping paper with a porosity of 6500 CU or more.

The first and / or general wrapper may be made of porous wrapping paper with a porosity of 24,000 CU or more.

The first and second capsules can be 10-14 mm apart.

The second filter may be a filter with a third flavor similar to or different from the first or second flavor. For example, the first flavor may have a mango flavor, the second flavor may have a mint, wine, or mango flavor, and the third may have a green apple flavor.

A second aspect of the present invention relates to a smoking article using a technology for reducing hand odor and halitosis and comprising: a wrapper for smoking material; a first filter connected to the upper end with an element of material for smoking and placed in the first wrapper; a second filter connected to the lower end of the first filter and placed in a second wrapper; a common wrapper around the first and second filter, combining the first and second filter; and a final wrapper surrounding at least the smoking material element, the first filter and the second filter so that the smoking material element, the first filter and the second filter are combined, the first filter containing a first capsule with a first flavor, and the second filter contains a second capsule with a second flavor.

The final wrapper may comprise a first perforation region located within the overlap region of the first filter and a second perforation region located within the overlap region of the second filter.

At least a portion of the first perforation region may overlap the first capsule, and the second perforation region may be located above the second capsule.

The first perforation region may contain a plurality of first holes made around the outer circumference of the final wrapper, and the many second holes made below the first holes around the outer circumference of the final wrapper, the second perforation region may contain many third holes made around the outer circumference of the final wrapper holes made below the third holes on the outer circumference of the final wrapper, the first and second holes can be made in the final wrapper, and the third and fourth holes can pass through the final, common and second wrapper.

The porosity of the final wrapper can be from 190 to 210 CU in the first perforation region in which the first and second holes are made.

The second holes can be located 1.5-2.5 mm below the first holes, and the fourth holes can be located 0.5-1.5 mm below the third holes.

Third holes may be located 9-11 mm below the second holes.

The first holes can be located 10-13 mm below the upper end of the final wrapper, and the second holes can be 20-23 mm above the lower end of the second filter.

In some embodiments, the circumference of the smoking article may be from 14 to 19 mm. Alternatively, the circumference of the smoking article may be from 22.5 to 26.5 mm.

In some embodiments, sidestream smoke components collected by smoking a smoking article with first and second crushed capsules from a portion overlapping the first filter and representing the outer surface of the final wrapper may contain at least D-limonene and / or 1-hexanol and / or 3-hexen-1-ol (Z) and / or decanoic acid methyl ester and / or geranyl alcohol and / or 1,6-octadiene-3-ol, 3,7-dimethyl and / or 2 (3H) furanone, 5-dihydrohexyl. The amount of 2 (3H) -furanone, 5-dihydrohexyl found in the sidestream components may exceed the amount of 1,6-octadiene-3-ol, 3,7-dimethyl detected. The amount of 1-hexanol found in the sidestream components may exceed the amount of decanoic acid methyl ester detected.

[Beneficial effects of the invention]

According to embodiments of the present invention, the use of a smoking article comprising a first filter with a first capsule and a second filter with a second capsule can reduce both hand smell and bad breath from a smoker after smoking.

Thus, using wrapping paper sheets with different characteristics as a wrapper for the first and second filters and correctly choosing the mutual arrangement of the first and second perforation areas, you can minimize the odor formed on the hands by crushing the first capsule, that is, the beneficial effect is that the pleasure of smoking is prevented due to discomfort caused by the ingress of liquid from the crushed second capsule directly into the smoker's mouth or leakage of the main smoke stream.

In addition, with the right choice of the amount and type of flavoring of the first capsule, it is possible to obtain a useful effect consisting in the possibility of increasing the speed with which the flavoring after crushing the first capsule passes through the wrappers around the first filter and passes to the smoker's fingers.

[Description of the drawings]

In FIG. 1 schematically illustrates a filter configuration of a smoking article in accordance with some embodiments of the present invention.

In FIG. 2 schematically shows a configuration of a smoking article with a filter of the smoking article in accordance with some embodiments of the present invention.

In FIG. 3 is a cross-sectional view of a portion of a smoking article along a central axis in accordance with some embodiments of the present invention.

In FIG. 4 is a cross-sectional view of a portion of a smoking article along a central axis in accordance with some embodiments of the present invention.

In FIG. 5 shows the results of an organoleptic evaluation depending on whether the first capsule of a smoking product is crushed in accordance with some embodiments of the present invention.

In FIG. 6 shows the results of an organoleptic evaluation depending on whether the double perforation of the final wrapper in which the first filter is placed is performed.

In FIG. 7-13 show the results of an organoleptic evaluation for each taste of the first and second capsules of smoking articles in accordance with some embodiments of the present invention.

[Principle of the invention]

Exemplary embodiments of the invention of the present invention will be described in detail below with reference to the accompanying drawings. Advantages and features of the present invention, and a method for their implementation, follow from the detailed description of the embodiments disclosed below with reference to the accompanying drawings. however, the present invention is not limited to the following options for implementation and can be implemented in various other forms. Embodiments complement the disclosure of the present invention and are provided to fully inform a person skilled in the art to which the present invention relates to the scope of protection of the invention. The scope of the rights of the present invention is determined solely by the claims. Reference designations refer to the same elements in all figures.

All terms (including technical or scientific) used herein have the meanings commonly used by those skilled in the art to which the disclosure relates, unless otherwise indicated. Terms defined in particular in generally accepted dictionaries should not be interpreted in an idealized or overly formalized sense, unless explicitly indicated in this document.

In addition, in the present description, the singular is equivalent to the plural, unless the context clearly indicates otherwise. The terms “comprises” and / or “comprising” as used herein do not exclude the presence or possibility of adding one or more elements, steps and operations other than those mentioned above.

Terms, including ordinal numbers, in particular the “first” and “second” used in this document, can describe various elements, however, the characteristics of the described elements are not limited to these terms. Terms are used only to distinguish one element from another.

As used herein, a “smoking article” is understood to mean anything capable of generating an aerosol, for example, tobacco (cigarette) and a cigar. The smoking article may contain a material or substrate generating an aerosol. In addition, the smoking article may include solid tobacco-based material, for example, homogenized tobacco leaf, ground tobacco and homogenized tobacco. Material for smoking may contain a volatile substance.

In addition, throughout the description, “above” or “above” refers to the direction away from the oral cavity of the user who smokes a smoking article 100, and “below” or “below” refers to the direction to the oral cavity of a user who smokes a smoking article 100. For example, in a smoking article 100 shown in FIG. 2, a portion of the smoking material 120 is located above or in the direction above the filters 112 and 114.

In addition, in the description, by way of example, a case is described in which the smoking article 100 is a combustible type cigarette. However, the present invention is not limited to this option, and the smoking article 100 may also be a heating type cigarette or similar article used with an aerosol generator (not shown), in particular an electronic cigarette.

In FIG. 1 schematically illustrates a filter configuration of a smoking article in accordance with some embodiments of the present invention.

As shown in FIG. 1, the smoking article filter 110 may include a first filter 112, a second filter 114, a first wrapper 112a, a second wrapper 114a, a first capsule 112c, a second capsule 114c, and a common wrapper 116.

The filter 110 of the smoking article may be located below the element of the material for smoking and constitute the area through which the aerosol material formed in the element of the material for smoking passes immediately before it is inhaled by the user.

The first filter 112 and the second filter 114 may be made of different materials. For example, the first filter 112 and the second filter 114 may be made from cellulose acetate. The first filter 112 and the second filter 114 may have the same size and composition, however, the present invention is not limited to this option. For example, the first filter 112 may be made of cellulose acetate without flavoring, and the second filter 114 may contain flavoring material, for example, be a filter with a transfer jet nozzle system (TJNS).

In some embodiments, the length of the first filter 112 and the second filter 114 may be from 4 to 30 mm, and the diameter of the first filter 112 and the second filter 114 may be from 5 to 8 mm, however, the present invention is not limited to these options. Preferably, the length of the first filter 112 and the second filter 114 can be about 15 mm, and the diameter of the first filter 112 and the second filter 114 is about 5.4 mm.

In some embodiments, the first filter 112 and / or the second filter 114 may be a tubular structure with a cavity inside. In this case, the diameter of the cavity in the first filter 112 and / or the second filter 114 may be from 2 to 4.5 mm, however, the present invention is not limited to this option. The first filter 112 and / or the second filter 114 can be made by introducing into it (for example, into the cavity) elements such as films or tubes made of the same or other materials.

By adjusting the content of the plasticizer in the manufacture of the first filter 112 and / or the second filter 114, the hardness of the first filter 112 and / or the second filter 114 can be changed.

As a plasticizer, triacetin can be used, the amount of which can be from 5 to 15 weight. % relative to the total mass of the first filter 112 and the second filter 114. however, the type and amount of plasticizer are not limited to this option and can be adjusted accordingly if necessary.

The first capsule 112c is part of the first filter 112, and the second capsule 114c is part of the second filter 114. The first capsule 112c and / or the second capsule 114c may have a structure in which the liquid placed in it along with the flavor is wrapped with a film. For example, the first capsule 112c and / or the second capsule 114c may have a spherical or cylindrical shape.

The film of the first capsule 112c and / or the second capsule 114c may be made of starch and / or a gelling agent. For example, gellan gum or gelatin can be used as a gelling agent. In addition, an auxiliary gelling agent may be used as the film material of the first capsule 112c and / or the second capsule 114c. As an auxiliary gelling agent, for example, calcium chloride can be used. In addition, a plasticizer may be used as the film material of the first capsule 112c and / or the second capsule 114c. As a plasticizer, glycerin and / or sorbitol can be used. In addition, a dye may be used as the film material of the first capsule 112c and / or the second capsule 114c.

Flavors, in particular menthol and essential vegetable oils, may be included in the liquids contained in the first capsule 112c and / or the second capsule 114c.

In some embodiments, the first capsule 112c and / or the second capsule 114c may contain any of the following flavors: mango, wine, mojito lime, mint, orange, strawberry, green apple, mango and sweet potato mango. In this case, the first capsule 112c and the second capsule 114c may contain various types of flavors, however, the present invention is not limited to this option. For example, the first capsule 112c may contain a mango flavor, and the second capsule 114c may contain a mint flavor.

At the same time, to maximize the speed with which the flavor from the first capsule 112c, after the first capsule 112c is crushed, passes through the wrappers 112a, 116, and 130 and is transferred to the user's fingers, the flavoring content in the first capsule 112c can be about 20-50 wt .-% with respect to the total weight of the capsule, and the flavor may be a natural fragrance with high volatility, easily seeping through the wrapper.

In some embodiments, as solvents of flavoring agents included in the liquids in the first capsule 112c and / or the second capsule 114c, for example, medium chain fatty acid triglyceride (MCTG) can be used. In addition, the liquids may contain other additives, in particular dyes, emulsifiers and thickeners.

The first filter 112 and the second filter 114 can be wrapped in a wrapper 112a, 114a and 116. More specifically, the first filter 112 can be wrapped in a first wrapper 112a, the second filter 114 can be wrapped in a second wrapper 114a, and the first filter 112 and the second filter 114 together can be wrapped in a common wrapper 116. In other words, the first filter 112 in the first wrapper 112a and the second filter 114 in the second wrapper 114a can be further wrapped in a common wrapper 116 and physically combined.

The first wrapper 112a and the common wrapper 116 may be made of ordinary greaseproof wrapping paper. For example, the first wrapper 112a and the common wrapper 116 may be made of sheets of porous or non-porous wrapping paper. For example, the first wrapper 112a and the general wrapper 116 may be made of sheets of non-porous wrapping paper, whose porosity in the units of CORESTA (CU) accepted by the Center for Scientific and Technical Cooperation in Tobacco Production, or from sheets of porous wrapping paper with a porosity of about 6500 CU and higher (e.g. 24000 CU).

You can use the same wrapping paper as in the first wrapper 112a and the common wrapper 116, however, the present invention is not limited to this option, and sheets of wrapping paper with different characteristics can also be used as the first wrapper 112a and the general wrapper 116. For example, the first wrapper 112a or the general wrapper 116 may be made of porous wrapping paper, and the general wrapper 116 or the first wrapper 112a of non-porous wrapping paper.

The first wrapper 112a and the common wrapper 116 may be made of greaseproof wrapping paper. That is, so that the liquid from the first capsule 112c released after being smashed by the smoker of the first capsule 112c can pass through the first wrapper 112a and fall into the hands of the smoker, the first wrapper 112a and the general wrapper 116 can be made of greaseproof paper.

The second wrapper 114a may be made of greaseproof wrapping paper. That is, to prevent the passage of fluid from the second capsule 114c released after the smoker crushes the second capsule 114c through the second wrapper 114c, the second wrapper 114a may be made of greaseproof wrapping paper. In some embodiments, the inner surface of the second wrapper 114a may be further coated with aluminum foil.

The above smoking article filter 110 may be located below the smoking material member 120, as shown in FIG. 2 and serve as a filter through which the aerosol generated in the smoking material element 120 passes immediately before inhalation by the consumer. A smoking article 100 comprising a filter 110 for a smoking product will be described in detail below.

In FIG. 2 schematically shows the configuration of a smoking article with a filter of a smoking article in accordance with some embodiments of the present invention, and FIG. 3 is a sectional view of a portion of a smoking article along a central axis.

In FIG. 2 and 3 reference designations coinciding with FIG. 1 refer to the same elements, and their descriptions repeating each other will be omitted to simplify the description.

According to FIG. 2 and 3, the smoking article 100 may comprise a smoking material element 120, a smoking material wrapper 120a, a smoking article filter 110 and an end wrapper 130, the smoking article filter 110 may include a first filter 112, a second filter 114, a first wrapper 112a, a second wrapper 114a, a first capsule 112c, a second capsule 114c, and a common wrapper 116.

The smoking material element 120 may comprise an aerosol generating material. For example, smoking material element 120 may include tobacco tows.

In some embodiments, the aerosol generating material may comprise at least one of the following: glycerin, propylene glycol, ethylene glycol, dipropylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol, and oleyl alcohol.

The smoking material element 120 may take the form of an elongated shaft of various lengths and diameters. For example, the length of the smoking material element 120 may be from 15 to 70 mm, and the diameter from 5 to 9 mm.

In some embodiments, the smoking material member 120 may also contain other additives, in particular a flavoring, wetting agent and / or acetate compound. For example, the flavoring may contain licorice, sucrose, fructose, syrup, sugar substitute, cocoa, lavender, cinnamon, cardamom, celery, fenugreek, cascarilla, sandalwood, bergamot, geranium, honey essence, rose oil, vanilla, lemon oil, orange oil , peppermint oil, cinnamon, cumin, cognac, jasmine, chamomile, menthol, cinnamon, ylang-ylang, sage, mint, ginger, coriander, coffee, etc. In addition, the wetting agent may contain glycerin, propylene glycol or other similar substance.

In some embodiments, the smoking material member 120 may comprise a homogenized tobacco material made in the form of a rod or other form and obtained by grinding tobacco raw materials, mixing a solvent and various additives with ground tobacco raw materials to make tobacco pulp, and drying the tobacco pulp to form tobacco leaf and subsequent processing of the tobacco leaf. For example, the smoking material member 120 may comprise several bundles of tobacco material, each of which may have a length of 10 to 14 mm (e.g. 12 mm), a width of 0.8 to 1.2 mm (e.g. 1 mm), and a thickness of from 0.08 to 0.12 mm (for example, 0.1 mm), however, the present invention is not limited to this option.

Since the smoking material member 120 contains several bundles formed by processing the wide tobacco sheet, the density of the tobacco materials filling the smoking material member 120 can be increased. Accordingly, the amount of aerosol generated can be increased, and the characteristics of the tobacco smoke produced in the smoking material element 120 can be improved.

The smoking material member 120 may be wrapped in a smoking material wrapper 120a. The wrapper 120a for smoking material may be made from the same wrapping paper as the first wrapper 112a or the general wrapper 116 described above with reference to FIG. 1, however, the present invention is not limited to this option.

The smoking material element 120 wrapped in a smoking material wrapper 120a and the filters 112 and 114 wrapped in a common wrapper 116 can be wrapped together in a final wrapper 130. Thus, the final wrapper 130 can surround at least a portion (for example, a portion of the lower region) of the smoking material wrapper 120a and the outer surface of the overall wrapping 116. In other words, at least the smoking material member 120 and filters 112 and 114 can be wrapped in the final wrapper 130 and physically combined.

In some embodiments, the length 130L1 of the final wrapper 130 may be from about 33 to 37 mm. Provided that the length of the filter 110 of the smoking article is 30 mm, the length 130L2 of the final wrapper 130 overlapping the Smoking Material Element 120 may be 3 to 7 mm.

The final wrapper 130 may be made of ordinary wrapping paper. For example, the final wrapper 130 may be made of non-porous wrapping paper with a porosity of about 10 to 20 CU or porous wrapping paper with a porosity of about 6500 CU or more (for example, 24000 CU).

The final wrapper 130 may be made of the same wrapping paper as the first wrapper 112a or the general wrapper 116, however, the present invention is not limited to this option. For example, the final wrapper 130 may be made of non-porous wrapping paper, and the first wrapper 112a and / or general wrapper 116 may be made of porous wrapping paper.

The final wrapper 130 may be made of greaseproof wrapping paper. That is, the final wrapper 130 may be made of greaseproof paper wrapping allowing liquid from the first capsule 112a released after being smoked by the smoker of the first capsule 112a to pass through the first wrapper 112a, the common wrapper 116 and the final wrapper 130 and into the smoker's hands. In addition, the final wrapper 130 may be coated with a sweetener, for example, sucralose and citric acid.

In some embodiments, pre-selected material can be added to the final wrapper 130. An example of a preselected material is silicone, but the present invention is not limited to this option. For example, silicone is characterized by heat resistance, preventing significant changes in silicone under the influence of temperature, oxidation resistance, anti-oxidation of silicone, resistance to various drugs, water-repellent ability, electrical insulation and other properties. However, the final wrapper 130 may be coated with any material other than silicone, provided that it has the characteristics described above.

The final wrapper 130 may prevent ignition of the filter 110 of the smoking article. For example, if the smoking material element 120 burns to a portion adjacent to the filter 110, there is a possibility that the filter 110 will ignite. Even in this case, since the final wrapper 130 contains non-combustible material, it is possible to prevent the filter 110 of the smoking article from igniting.

The smoking article 100 may take the form of an elongated shaft with different lengths, diameters and circumferences.

In some embodiments, the smoking article 100 may have a length of 45 to 100 mm, a diameter of 4 to 6 mm (e.g., about 5.4 mm), and a circumference of 14 to 19 mm (e.g., 17 mm). The length of the smoking material member 120 may be about 70 mm, the length 112L of the first filter 112 is about 15 mm, the length 114L of the second filter 114 is about 15 mm, however, the present invention is not limited to this embodiment.

In other embodiments, the smoking article 100 may have a diameter of from 7 to 9 mm (e.g., about 7.8 mm) and a circumference of about 22.5 to 26.5 mm (e.g., about 24.5 mm).

The first capsule 112c and the second capsule 114c may have a spherical shape, and the diameter 112c_D of the first capsule 112c and the diameter 114c_D of the second capsule 114c may be from about 2.6 to 3.0 mm. In some embodiments, the diameter 112c_D of the first capsule 112c and the diameter 114c_D of the second capsule 114c may be equal, however, the present invention is not limited to this option.

The first capsule 112c may be located in the portion of the smoking article 100 normally held by the smoker while smoking the smoking article 100. Preferably, the first capsule 112c is located about 18-27 mm above the lower end of the second filter 114, that is, the lower end of the smoking article 100. More specifically , the center point of the first capsule 112c may be located 21-24 mm above the lower end of the smoking article 100, the upper end of the first capsule 112c may be located 22.5-25.5 mm above the lower end of the smoking article 100, and the lower end of the first capsules 112c are approximately 19.5-22.5 mm above the lower end of the smoking article 100.

The first capsule 112c and the second capsule 114c may be spaced from each other at a distance Cap_D of about 10 to 14 mm. In other words, the first capsule 112c may be located 10-14 mm above the second capsule 114c.

The second perforation region 114P may be provided in the wrappers 114a, 116, and 130 and placed in the portion covering the second filter 114. As shown in FIG. 3, double perforation may be performed in the second perforation region 114P, i.e., a series of first holes 114P1 made along the outer circumference of the final wrapper 130, and a series of second holes 114P2 made below the first holes 114P1 and along the outer circumference of the final wrapper 130, however, the present invention not limited to this option. For example, in the second perforation region 114P, in contrast to FIG. 3, only a series of first holes 114P1 may be made, or only a series of second holes 114P2 (single perforation), or holes other than a series of first holes 114P1 and a series of second holes 114P2 may be made.

For example, the row of first holes 114P1 and the row of second holes 114P2 may contain four to ten holes, and the holes can be made to be spaced at predetermined intervals along the outer circumference of the final wrapper 130, however, the present invention is not limited to this option. The diameter of each hole may be from 0.02 to 0.08 mm (for example, 0.05 mm), however, the present invention is not limited to this option.

The holes can be made by the method of simultaneous perforation, that is, by the method according to which a cigarette is made using a non-perforated final wrapper, after which the filter part is perforated. Simultaneous perforation can be performed by laser, however, the present invention is not limited to this option. Since the holes are made by the above method of simultaneous perforation, as shown in FIG. 3, the openings can pass not only through the end wrap 130, but also through the common wrap 116 and the second wrap 114a, as well as through a part of the outer side of the second filter 114. Accordingly, outside air can enter the second filter 114 from the outside through the second perforation region 114P. Outside air entering through the second perforation region 114P may mix with the main flue stream and flow to the smoker.

In some embodiments, the row of first holes 114P1 and the row of second holes 114P2 may be spaced 114Pw from 0.5 to 1.5 mm apart. In other words, the row of first holes 114P1 may be located 0.5-1.5 mm above the row of second holes 114P2.

In some embodiments, the row of first holes 114P1 may be located about 22-25 mm (114P_TEd) from the upper end of the end wrap 130, and the row of second holes 114P2 may be about 9-12 mm (114P_MEd) from the lower end of the second filter 114.

As shown in FIG. 3, a series of first openings 114P1 and a series of second openings 114P2 may be located in a region not overlapping the second capsule 114c, i.e., above the second capsule 114c.

In FIG. 4 is a cross-sectional view of a portion of a smoking article along a central axis in accordance with some embodiments of the present invention.

In FIG. 4 reference signs matching FIG. 1-3 refer to the same elements, and their descriptions repeating each other will be omitted to simplify the description.

According to FIG. 4, the smoking article 200 may comprise a smoking material member 120, a smoking material wrapper 120a, a smoking article filter 110 and an end wrapper 230, the smoking article filter 110 may include a first filter 112, a second filter 114, a first wrapper 112a, a second wrapper 114a, a first capsule 112c, a second capsule 114c and a common wrapper 116.

The first perforation region 212P may be provided in the final wrapper 230 of the smoking product 200. As shown in FIG. 4, double perforation can be performed in the first perforation region, that is, a series of first holes 212P1 made along the outer circumference of the final wrapper 230, and a series of second holes 212P2 made below the first holes 212P1 and along the outer circumference of the final wrapper 130, can be made in areas of the first perforation 212P, however, the present invention is not limited to this option. For example, in the first perforation region 212P, in contrast to FIG. 4, only a series of first holes 212P1 may be made, or only a series of second holes 212P2 (single perforation), or holes other than a series of first holes 212P1 and a series of second holes 212P2 may be made.

Both the row of first holes 212P1 and the row of second holes 212P2 may include holes spaced at predetermined intervals along the outer circumference of the final wrapper 130, however, the present invention is not limited to this option.

The holes can be made by the method of pre-perforation, that is, the method according to which the cigarette is made using pre-perforated final wrapper 230. Pre-perforation can be performed by laser, however, the present invention is not limited to this option.

Due to the presence of a series of first holes 212P1 and / or a series of second holes 212P2 made in the first perforation region 212P, the final wrapper 230 in the first perforation region 212P can have a porosity of 190 to 210 CU. In other words, the row of the first holes 212P1 and / or the row of the second holes 212P2 may be sized to obtain a porosity of the final wrapper 230 equal to 190-210 CU. This is because if the row of the first holes 212P1 and / or the row of the second holes 212P2 has dimensions giving the porosity of the final wrapper 230 less than 190 CU, the degree of increase in the speed with which the liquid moves from the capsule decreases, and if the row of the first holes 212P1 and / or a series of second openings 212P2 is designed so that the porosity of the final wrapper 230 is approximately 210 CU or more, the main smoke stream can pass through the first perforation region 212P.

Since the holes are made by preliminary perforation, and the final wrap 230 in the first perforation region 212P has a porosity of 190 to 210 CU, as shown in FIG. 4, holes are made only in the final wrapper 230 and do not pass through the common wrapper 116 and the first wrapper 112a. Thus, it is possible to facilitate the delivery of fluid from the first capsule 112c released from the first capsule 112c after crushing by the smoker of the first capsule 112c to the smoker’s hand, and since the openings do not pass through the common wrapper 116 and the first wrapper 112a, to prevent leakage of the main smoke stream to the outside side of the smoking article 200.

In some embodiments, the row of first holes 212P1 and the row of second holes 212P2 may be located at a distance of 212Pw of about 1-3 mm from each other. In other words, the row of first holes 212P1 may be 1-3 mm higher than the row of second holes 212P2.

In some embodiments, the distance 212Pw between the row of first holes 212P1 and the row of second holes 212P2 in the first punching region 212P2 can be about 1.5-3 times (e.g., 2 times) greater than the distance 114Pw between the row of first holes 114P1 and the row of second holes 114P2 in the second perforation region 114P. For example, a distance of 212Pw may be about 2 mm, and a distance of 114Pw may be about 1 mm, however, the present invention is not limited to this option.

In some embodiments, the row of first holes 212P1 may be located about 10-13 mm (212P_TEd) from the upper end of the end wrapper 230, and the row of second holes 212P2 may be located about 20-23 mm (212P_MEd) from the lower end of second filter 114.

In some embodiments, the distance Per_D between the row of second holes 212P2 in the first perforation region 212P and the row of first holes 114P1 in the second perforation region 114P may be from 9 to 10 mm.

Meanwhile, in contrast to the row of first holes 114P1 and the row of second holes 114P2 in the second perforation region 114P shown in FIG. 4, a series of first holes 212P1 and a series of second holes 212P2 in the first perforation region 212P may be located in an area overlapping the first capsule 112c. This facilitates the transport of fluid from the first capsule 112c released from the first capsule 112c after crushing by the smoker of the first capsule 112c to the smoker's hands.

The configurations of the present invention and their advantages will be described in detail below with reference to examples and comparative examples. However, the examples are more illustrative, and the protected scope of the present invention is not limited to these examples.

Example 1

Part of the filter was cut off and separated from a cigarette made for testing examples. A first filter made of cellulose acetate containing a first capsule with a mango flavor and wrapped in greaseproof wrapping paper, and a second filter made of cellulose acetate containing a second capsule with a peppermint flavor and wrapped in greaseproof wrapping paper, were wrapped in the final wrapper along with part of the tobacco material.

In this case, the paper for the final wrapper contained preliminary perforation in the area overlapping the first capsule, and after the final wrapper was completed, simultaneous perforation was formed in it so as to obtain double perforation at a distance of about 2 mm above the second capsule. The result was a smoking article.

Example 2

With the exception of using paper for the final wrapper without perforation, made in the area overlapping the first capsule, the smoking article is identical to the product made in Example 1.

Comparative Example 1

With the exception of using greaseproof wrapping paper, similar to wrapping paper around the first filter, a smoking article similar to that of the second example was made.

Experimental example 1: Analysis of the components of the side smoke stream before and after crushing the first capsule

To measure the effect of reducing odor on the hands when using the filter disclosed in the example of the present invention, changes in the components of the sidestream smoke in the region of the first filter were analyzed before and after crushing the first capsule.

Table 1 shows the characteristics of smoking products according to example 1, example 2 and comparative example 1, which allows you to compare changes in the components of the smoke (sidestream smoke) in the region of the final wrapper, in which the first filter 112 is wrapped, before and after crushing the first capsule 112c. Table 2 shows the measurement results of smoking articles according to example 1, example 2 and comparative example 1, which allows you to compare the changes in the smoke components in the area of the final wrapper, in which the first filter 112 is wrapped, before and after crushing the first capsule 112c. Since smokers usually hold the product by the end wrap region into which the first filter 112 is wrapped, that is, an area located about 15-30 mm above the lower end of the smoking article 100, more specifically, an area located about 18-27 mm above the lower end of the smoking article 100, the characteristics of the components of the smoke coming from the capture area onto the smoker's arm can be confirmed by the results of Table 2.

[Table 1]

Classification Flavoring capsule /
First wrapper Flavoring capsule /
Second wrapper General wrapper The presence / absence of perforation First part of the filter The second part of the filter Example 1 Mango / Plain Wrapping Paper Peppermint / Greaseproof Wrapping Paper Plain Wrapping Paper Advance
body (200 CU) Odnovre
changing Example 2 Mango / Plain Wrapping Paper Peppermint / Greaseproof Wrapping Paper Plain Wrapping Paper Without perforation Odnovre
changing Comparative Example 1 Mango / Greaseproof Wrapping Paper Peppermint / Greaseproof Wrapping Paper Plain Wrapping Paper Without perforation Odnovre
changing

The smoking articles according to Example 1, Example 2 and Comparative Example 1 have a length of about 100 mm in the up and down directions, a circumference of about 17 mm, and a resin content of about 2.0 mg. Smoking of smoking products was carried out with the condition that all characteristics coincided, with the exception of those presented in table 1. All smoking products were smoked in an unbalanced state. The following smoking conditions were established: volume 55 ml, puff 2 seconds, interval 20 seconds, number of puffs 12. To measure the smoke components, gas chromatography (GC) of the smoke collected by wrapping the Cambridge filter pad (CFP) of the final wrappers 130 and 230 was performed. in which the first filter 112 was wrapped. In the GC analysis, the contents of nicotine, 3-ethylpyridine, 3-ethenylpyridine, pyridine and menthol were measured, however, the values of 3-ethylpyridine and 3-ethenylpyridine were at the limit of quantification (LOQ) and therefore were excluded from table 2 below.

[Table 2]

Classification Crushing the first capsule Nicotine Pyridine Menthol mcg / sig Reduction ratio (%) mcg / sig Reduction ratio (%) mcg / sig Example 1 Before crushing 2.54 19.3 0,039 -5.1 0 After crushing 2.05 0,041 2,53 Example 2 Before crushing 2.20 -3.2 0,044 18.2 0 After crushing 2.27 0,036 1,54 Comparative Example 1 Before crushing 2.10 10.0 0,038 5.3 0 After crushing 1.89 0,036 1.34

As shown in table 2, the results of measuring the smoke components on the final wrappers 130 and 230, in which the first filter 112 was wrapped, when using smoking products according to example 1, example 2 and comparative example 1, the menthol content increased after crushing the first capsule 112c in example 1, example 2 and comparative example 1; the nicotine content in the sidestream smoke decreased in the products according to example 1 and comparative example 1, and the pyridine content in the sidestream smoke decreased in the products according to example 2 and comparative example 1. If, taking into account the results of table 2, consider nicotine to be the smell of tobacco, and the odor masking criterion is the amount of menthol, it can be assumed that the effect of reducing the odor that forms on the hands after smoking will be the greatest in Example 1, in which the first wrapper 112a is made from ordinary wrapping paper (i.e., greaseproof wrapping paper), and double perforation is performed in the region of the final wrapper 230 into which the first wrapper 112a has been wrapped, using a preliminary perforation method, resulting in a paper porosity of about 200 CU. In addition, Example 2, in which conventional greaseproof wrapping paper was used as the first wrapper 112a, confirmed the increase in the amount of menthol released compared to comparative example 1, in which greaseproof wrapping paper was used to make the first wrapper 112a. Accordingly, it was predicted that the effect of reducing the odor generated on the hands after smoking would be higher in Example 2.

Experimental example 2: Organoleptic evaluation of the reduction of odor from the hands depending on the crushing of the first capsule

To assess the effect of reducing odor in the hands before and after crushing the capsule of the smoking article in accordance with Example 1, an organoleptic evaluation of the smell of tobacco and other odors formed on the hands after smoking was performed.

The organoleptic assessment was performed by a group of ten experts who rated the smoking article according to example 1 on a nine-point scale.

In FIG. 5 shows the results of organoleptic evaluation depending on the crushing of the first capsule of the smoking product according to example 1 of the present invention.

According to FIG. 5, the analysis of the organoleptic characteristics after smoking a smoking article according to example 1 with crushing the first capsule and without crushing the first capsule showed that the smell of tobacco on the fingers after smoking decreased by about 59% for the variant with crushing the first capsule compared to the variant without crushing the first capsule and the level of other odors on the fingers after smoking increased by about 208% in the case of smoking a smoking article according to Example 1 with crushing the first capsule compared to the variant without crushing the first capsule.

This suggests that the effect of reducing the odor from the hands after smoking is significantly increased when the first filter contains the first capsule to reduce the odor formed on the hands, and the smoking article is smoked after crushing the first capsule, compared to wherein the smoking article is smoked without crushing the first capsule (i.e., in the absence of the first capsule in the first filter).

Experimental example 3: Organoleptic evaluation of the reduction of odor generated on the hands depending on the presence / absence of perforation in the first filter

To assess the effect of reducing the odor generated on the hands depending on the presence / absence of perforation in the first filter of the smoking article, an organoleptic evaluation of the smell of tobacco and other odors formed on the hands after smoking the smoking article was performed according to examples 1 and 2.

Organoleptic assessment was performed by a group of ten experts who evaluated smoking products according to examples 1 and 2 on a nine-point scale.

In FIG. 6 shows the results of an organoleptic evaluation depending on whether the double perforation of the final wrapper in which the first filter is placed is performed.

An analysis of the organoleptic characteristics after smoking a smoking article according to Example 1, on which double perforation was performed and a smoking article according to Example 2, on which there was no double perforation (see FIG. 6), did not reveal significant differences in the level of tobacco smell on the fingers after smoking. On the other hand, the level of other odors on the fingers after smoking increased by about 27% in the case of smoking a smoking article according to Example 1, on which double perforation was performed, compared to a smoking article according to Example 2, on which there was no double perforation.

Although it is difficult to assert that the use of the above-described perforation region 212P (see FIG. 4) eliminates or reduces the actual smell of tobacco, it is obvious that since the delivery of flavor from the first capsule to the smoker’s hands is facilitated by perforation, the effect of masking the tobacco smell on the fingers is enhanced by flavor .

Experimental example 4: Analysis of the components of the main smoke stream before and after crushing the capsule

To measure the effect of reducing halitosis when using the filter disclosed in the example of the present invention, changes in the components of the mainstream smoke stream were analyzed before and after crushing the capsule.

Table 3 summarizes the results of the analysis of changes in the components of the main smoke stream before and after crushing the first capsule 112c and the second capsule 114c, which are part of the smoking article according to example 1 of table 1. Based on the results in table 3, we can conclude on the content of the components of the main smoke stream, formed by smoking a smoking article, and, based on this, the degree of reduction of the smell of tobacco in the smoker's breath.

[Table 3]

Classification Total solids
(mg / sig) Resin
(mg / sig) Nicotine
(mg / sig) Moisture
(mg / sig) Menthol
(mg / sig) Particulate matter - moisture
(mg / sig) Nicotine/
(Particulate matter is moisture)
*100
(%) Menthol/
(Particulate matter - moisture) * 100
(%) Before crushing 1.00 0.89 0,07 0.05 not detected 0.96 7.2 - After crushing 1.75 1,58 0.09 0,07 0.29 1.68 5,4 17.3

An analysis of the components of the main smoke stream after squeezing the first capsule 112c and the second capsule 114c showed that the percentage of nicotine relative to the total solids (TPM), excluding moisture, decreased from 7.2% to 5.4%, and the percentage of menthol increased from 0% to 17.3%, compared with the state before crushing capsules. Further, after crushing the first capsule 112c and the second capsule 114c, the TPM value increased by about 75% compared to the state before crushing the first capsule 112c and the second capsule 114c, and the resin content increased by about 77% compared to the state before crushing the first capsule 112c and the second capsule 114c, which corresponds to an increase in the content of menthol and other oil-like flavors in the liquids contained in the first capsule 112c and the second capsule 114c. That is, since a decrease in the percentage of nicotine and an increase in the percentage of menthol relative to the TPM after squeezing the first capsule 112c and the second capsule 114c led to a decrease in the smell of tobacco in the smoker's breath and an increase in odors other than the smell of tobacco, the effect of masking the smell of tobacco was confirmed.

The configurations of the present invention and their advantages will be described in detail below with reference to examples and comparative examples, involving various combinations of flavorings of the first and second capsules and crushing of the first and second capsules. However, the examples are more illustrative, and the protected scope of the present invention is not limited to these examples.

Example 3

Part of the filter was cut off and separated from a cigarette made for testing examples. A first filter made of cellulose acetate containing the first capsule and wrapped in greaseproof wrapping paper, and a second filter made of cellulose acetate containing the second capsule and wrapped in greaseproof wrapping paper, were wrapped in the final wrapper along with a piece of tobacco material.

In this case, the first capsule contained a flavor of mango, and the second capsule contained a flavor of peppermint, and an experiment was conducted with crushing the first and second capsules.

Example 4

The first capsule contained a mango flavor, and the second capsule contained an orange flavor, and an experiment was conducted with crushing the first and second capsules. All other conditions for the use of smoking products corresponded to example 3.

Example 5

The first capsule contained a mango flavor, and the second capsule contained a strawberry flavor, and an experiment was conducted with crushing the first and second capsules. All other conditions for the use of smoking products corresponded to examples 3 and 4.

Example 6

The first capsule contained a mango flavor, and the second capsule contained a wine flavor, and an experiment was conducted with crushing the first and second capsules. All other conditions for the use of smoking products corresponded to examples 3-5.

Example 7

The first and second capsules contained a mango flavor, and an experiment was conducted with crushing the first and second capsules. All other conditions for the use of smoking products corresponded to examples 3-6.

Reference Example 3

A smoking article identical to that used in Example 3 was used, but the experiment was conducted until neither the first nor the second capsule was crushed. Since the first capsule and the second capsule have a structure involving the conclusion of a liquid containing the flavoring in the film, the experiment with oil-like flavors, performed while maintaining the integrity of the first and second capsules, can be compared with the experiment with oil-like flavors, performed on a smoking product that does not contain the first, not a second capsule.

Reference Example 4

A smoking article identical to that used in Example 3 was used, but the experiment was carried out with the first capsule crushed and the remaining whole second capsule. For the same reasons as in comparative example 3, an experiment with oil-like flavors performed with crushing the first capsule and maintaining the integrity of the second capsule can be compared with an experiment with oil-like flavors performed on a smoking article containing only the first capsule and not containing the second capsule .

Reference Example 5

A smoking article identical to that used in Example 3 was used, but the experiment was conducted with a crushed second capsule and the remaining whole first capsule. For the same reasons, the experiment with oil-like flavors, performed with crushing of the second capsule and maintaining the integrity of the first capsule, can be compared with the experiment with oil-like flavors, performed on a smoking article containing only the second capsule and not containing the first capsule.

Although in experimental examples 5-7, which will be described below, a cellulose acetate filter without flavoring was used as the second filter of the smoking article according to any of examples 3-7, it is proposed to enhance the effect of reducing halitosis and hand odor, which will be described below when using a second flavor filter, for example a TJNS filter. A TJNS filter may contain, for example, any of the following flavors: mango, wine, mojito lime, mint, orange, strawberry, green apple, apple mango and sweet potato mango.

In some examples, the second smoking product filter may be a TJNS filter with a green apple flavor. Preferably, the second filter is a TJNS filter with about 2-8 mg of green apple flavor per filter (i.e., one cigarette). More preferably, the second filter is a TJNS filter with about 2.5-3.5 mg of green apple flavor per filter.

Experimental example 5: Analysis of the components of the lateral smoke flow depending on the crushing of the capsules and the content of flavorings in the capsules

To measure the effect of reducing odor from the hands when using the filter disclosed in the examples of the present invention, the components of the side smoke flow in the region of the first filter for each flavor were analyzed at the moments before and after crushing of the first and second capsules.

Table 4 shows the types of flavors in capsules and information about crushing capsules in relation to smoking products according to examples 3-7 and comparative examples 3-5. Table 5 shows the results of measuring the menthol content in the components of the side smoke stream in the region of the final wrapper in which the first filter is wrapped, for smoking articles according to examples 3-7 and comparative examples 3-5. Tables 6-11 show the names of flavorings, in addition to menthol, which are components of the sidestream smoke stream of smoking articles according to comparative example 3 and examples 3-7, as well as the results of measuring the number of flavorings detected.

Since, during smoking, smokers usually hold the product by the area of the final wrapper in which the first filter is wrapped, that is, the area located about 15-30 mm above the lower end of the smoking product, more precisely, the area located about 18-27 mm above the lower end of the smoking article, the characteristics of the components of the smoke coming from the capture area onto the smoker's arm can be confirmed by the results of table 5 and tables 6-11.

[Table 4]

Classification First capsule Second capsule Flavoring With or without crushing Flavoring With or without crushing Example 3 Mango Crushed Mint Crushed Example 4 Orange Example 5 Strawberry Example 6 Wine Example 7 Mango Reference Example 3 X Mint X Reference Example 4 Crushed X Reference Example 5 X Crushed

Smoking articles according to examples 3-7 and comparative examples 3-5 have a length of about 100 mm in the up and down directions, a circumference of about 17 mm, and a resin content of about 2.0 mg. The first filter with the first capsule is wrapped in greaseproof wrapping paper, and the second filter with the second capsule is wrapped in greaseproof wrapping paper. The final wrapper paper contained preliminary perforation in the area overlapping the first capsule, and after the final wrapper was completed, simultaneous perforation was formed in it so as to obtain double perforation at a distance of about 2 mm above the second capsule. Thus, each smoking article was manufactured. Smoking products were smoked with the condition that all characteristics coincided, with the exception of those presented in table 4. The following smoking conditions were established: volume 55 ml, puff 2 seconds, interval 20 seconds, number of puffs 12. To measure smoke components, a CFP filter wrapped around the final wrapper wrapped in the first filter, a separate cigarette was successively smoked five times for each example, after which CFP was placed in a glass bottle and gas chromatography was performed by CFP extraction with methanol (MeOH). Using gas chromatography, excluding nicotine, pyridine, 3-ethylpyridine and 3-ethenylpyridine, which are the main components of the odor formed on the hands, the contents of menthol and furaneol, which are responsible for the decrease in the smell on the hands, were measured. However, since furaneol was not detected (data not available), its data were not included in Table 5 below.

[Table 5]

Classification First capsule Second capsule Menthol Content
(mcg / sig) Flavoring With or without crushing Flavoring With or without crushing Example 3 Mango Crushed Mint Crushed 33.1 Example 4 Orange 31.5 Example 5 Strawberry 29.5 Example 6 Wine 28.7 Example 7 Mango 26.2 Reference Example 3 X Mint X 1.9 Reference Example 4 Crushed X 19.3 Reference Example 5 X Crushed 8.8

As follows from table 5, in all examples 3-7, the menthol content was from 26 to 33 μg / sig, which is approximately 13-17 times higher than the menthol content in comparative example 3 (in which neither the first nor the second capsule was crushed) . Based on the results of Table 5 and the masking criterion for tobacco odor, expressed by the amount of menthol, it was assumed that the effect of masking the odor on the hands after smoking was enhanced in all examples 3-7, in which the first and second capsules were crushed, compared to the option in which they were not crushed neither the first nor the second capsule (comparative example 3), or only the first or only the second capsule was crushed (comparative example 4 and 5). In particular, it was assumed that the effect of masking the odor formed on the hands would be maximum in Example 1, in which the first capsule contained a mango flavor, and the second capsule contained a mint flavor. According to tables 6-11, which show the results of the analysis of flavors (in addition to menthol) included in the components of the sidestream smoke, it was confirmed that the components (D-limonene, 1-hexanol, 3-hexen-1-ol (Z) -, methyl decanoic acid ester, geranyl alcohol, 1,6-octadiene-3-ol, 3,7-dimethyl, 2 (3H) -furanone, 5-dihydro-hexyl) not found in comparative example 3, in which neither the first and second capsules were brought out through the final wrapper when crushing the first and second capsules and delivered to the smoker’s hands, which made it possible to mask the smell of tobacco.

In addition, although the results of organoleptic evaluation can depend on various factors, based on the results of organoleptic evaluation in experimental example 7 and taking into account only the results of the analysis of the content of flavorings in tables 6-11, it can be assumed that there are cases in which the content in the sidestream smoke stream 2 (3H) -furanone, 5-dihydro-hexyl will exceed the content of 1,6-octadiene-3-ol, 3,7-dimethyl, and the content of 1-hexanol will exceed the content of decanoic acid methyl ester, will be advantageous in terms of absolute expression feelings of freshness when smoking, refreshing aftertaste, general satisfaction after smoking and the degree of subsidence of the smell of tobacco on the fingers.

[Table 6]

Comparative example 3 (first capsule: flavor of mango (without crushing), second capsule: flavor of mint (without crushing)) Oil Flavor Detected Amount detected Oleic acid methyl ester 3198326 Pyridine, 3- (1-methyl-2-pyrrolidinyl) - 1071618 Unknown 810038 Unknown 733862 1-nonanamine, N, N-dimethyl- 370655 1-butanol 249872 Dimethoxymethylphenylsilane 219430 Glycidic alcohol 187483 2-ethyl-1-hexanol 133482 Caprylic acid methyl ester 73918 D-limonene 0 1-hexanol 0 3-hexen-1-ol (Z) - 0 Decanoic acid methyl ester 0 Geranyl alcohol 0 1,6-octadiene-3-ol, 3,7-dimethyl- 0 2 (3H) -furanone, 5-dihydro-hexyl- 0

[Table 7]

Example 3 (first capsule: mango flavor (with crush), second capsule: peppermint flavor (with crush)) Oil Flavor Detected Amount detected Oleic acid methyl ester 2129103 Pyridine, 3- (1-methyl-2-pyrrolidinyl) - 968058 Geranyl alcohol 862485 Unknown 658554 Unknown 509717 2 (3H) -furanone, 5-dihydrohexyl- 403378 D-limonene 394622 1,6-octadiene-3-ol, 3, 7-dimethyl- 374608 1-nonanamine, N, N-dimethyl- 363750 3-hexen-1-ol (Z) - 353251 Dimethoxymethylphenylsilane 244790 Glycidic alcohol 224853 Caprylic acid methyl ester 215431 1-butanol 206537 1-hexanol 151770 Decanoic acid methyl ester 141131 2-ethyl-1-hexanol 118359

[Table 8]

Example 4 (first capsule: mango flavor (with crush), second capsule: orange flavor (with crush)) Oil Flavor Detected Amount detected Oleic acid methyl ester 3067165 Pyridine, 3- (1-methyl-2-pyrrolidinyl) - 1318457 Geranyl alcohol 763669 Unknown 651770 Unknown 597494 1-nonanamine, N, N-dimethyl- 395603 D-limonene 355193 1,6-octadiene-3-ol, 3, 7-dimethyl- 352962 2 (3H) -furanone, 5-dihydrohexyl- 349476 Glycidic alcohol 310001 Caprylic acid methyl ester 278510 3-hexen-1-ol (Z) - 276941 1-butanol 226554 Decanoic acid methyl ester 212773 Dimethoxymethylphenylsilane 141895 1-hexanol 118093 2-ethyl-1-hexanol 100664

[Table 9]

Example 5 (first capsule: mango flavor (with crush), second capsule: strawberry flavor (with crush)) Oil Flavor Detected Amount detected Oleic acid methyl ester 1825988 Pyridine, 3- (1-methyl-2-pyrrolidinyl) - 826495 Unknown 810356 Geranyl alcohol 696762 Unknown 526448 1-nonanamine, N, N-dimethyl- 465709 1,6-octadiene-3-ol, 3, 7-dimethyl- 380492 Caprylic acid methyl ester 348278 2 (3H) -furanone, 5-dihydrohexyl- 307410 D-limonene 287538 Decanoic acid methyl ester 267854 3-hexen-1-ol (Z) - 258167 Glycidic alcohol 156890 1-butanol 133957 2-ethyl-1-hexanol 126925 Dimethoxymethylphenylsilane 125317 1-hexanol 122216

[Table 10]

Example 6 (first capsule: mango flavor (with crush), second capsule: wine flavor (with crush)) Oil Flavor Detected Amount detected Oleic acid methyl ester 1550479 Caprylic acid methyl ester 1045830 1-nonanamine, N, N-dimethyl 768348 Decanoic acid methyl ester 757531 Pyridine, 3- (1-methyl-2-pyrrolidinyl) - 753810 Geranyl alcohol 687759 Unknown 660038 Unknown 406702 1,6-octadiene-3-ol, 3, 7-dimethyl- 289642 3-hexen-1-ol (Z) - 207842 Dimethoxymethylphenylsilane 172487 D-limonene 169538 Glycidic alcohol 148085 1-hexanol 135717 2-ethyl-1-hexanol 132150 1-butanol 115709 2 (3H) -furanone, 5-dihydrohexyl- 0

[Table 11]

Example 7 (first capsule: mango flavor (with crush), second capsule: mango flavor (with crush)) Oil Flavor Detected Amount detected Oleic acid methyl ester 1800990 Caprylic acid methyl ester 1415909 Pyridine, 3- (1-methyl-2-pyrrolidinyl) - 1102874 Decanoic acid methyl ester 1049434 Geranyl alcohol 663105 1-nonanamine, N, N-dimethyl- 658344 Unknown 479359 D-limonene 320644 1, 6-octadiene-3-od, 3, 7-dimethyl- 288102 3-hexen-1-ol (Z) - 275433 Dimethoxymethylphenylsilane 172933 1-hexanol 157789 2-ethyl-1-hexanol 150781 Glycidic alcohol 149172 1-butanol 118312 Unknown 116090 2 (3H) -furanone, 5-dihydrohexyl- 0

Experimental example 6: Sampling and analysis of samples of exhaled gases depending on the crushing of capsules and types of flavors in capsules

To measure the effect of reducing halitosis using the filter disclosed in the examples of the present invention, exhaled gas samples were collected and analyzed for each flavoring and before and after crushing the first and second capsules. Table 12 shows the results of the analysis in accordance with examples 3-7 and comparative examples 3-5.

[Table 12]

Classification First capsule Second capsule Methyl mercaptan threshold index
(folded) Flavoring With or without crushing Flavoring With or without crushing Example 3 Mango Crushed Mint Crushed 1.3 Example 4 Orange 1.9 Example 5 Strawberry 2,3 Example 6 Wine 1.4 Example 7 Mango 1.4 Reference Example 3 X Mint X 2.0 Reference Example 4 Crushed X 2.1 Reference Example 5 X Crushed 1.7

Five smokers took five exhaled samples at intervals of thirty minutes. Exhaled samples were collected after each smoker kept his mouth closed for two minutes after smoking one cigarette. Smoke was collected in a 3-liter tedlar bag and analyzed using a thermal desorber / pulsed flame photometric detector. The analysis was carried out on the content of hydrogen sulfide (H ₂ S), methyl mercaptan (MM), dimethyl sulfide (DMS) and dimethyl disulfide (DMDS), which are the main components that cause bad breath. However, H ₂ S, DMS, and DMDS were not included in Table 12 above because they were detected at concentrations below the threshold level, which makes it difficult to obtain statistically significant results. The results of measuring the threshold index (PI) of methyl mercaptan (also called methanethiol, but hereinafter referred to as methyl mercaptan for convenience of description) are summarized in Table 12 for each example. The threshold index is calculated by dividing the median of the five measured values for each example by the threshold value (0.07 mcg / kg).

As shown in table 12, the numerical values of the PI methylmercaptan found in examples 3, 4, 6 and 7, in which both the first and second capsules were crushed, were lower than the numerical values of the PI methylmercaptan found in comparative example 3, in which neither the first nor the second capsule was crushed. Accordingly, the effect of reducing the amount of methyl mercaptan, as a rule, was higher when crushing both capsules than without crushing the first and second capsules or when crushing only the first or second capsule.

It was also confirmed that the effect of reducing the amount of methyl mercaptan was observed and increased during the interaction of correctly selected first and second capsules, and not just due to crushing of the capsule with fruit flavor. This is due to the fact that even when crushing the first and second capsules in examples 4 and 5, there was no statistically significant effect of a decrease in the amount of methyl mercaptan, or the numerical values of PI of methyl mercaptan were significantly increased.

In examples 3 (first capsule = mango flavoring, second capsule = peppermint flavoring), 6 (first capsule = mango flavoring, second capsule = wine flavoring) and 7 (first and second capsules = mango flavoring) the effect of reducing the amount of methyl mercaptan secreted increased by approximately 30% or more relative to comparative example 3 (in which neither the first nor the second capsule was crushed). Despite the insignificance of the differences, the effect of reducing the amount of methyl mercaptan released was maximal in Example 3. Methyl mercaptan is an organic sulfur compound that smells like rotten cabbage and is mainly found in peanuts, cheese, radishes, and other similar products. It is assumed that the effect of reducing bad breath caused by smoking will be higher for smoking articles according to examples 3 (first capsule = mango flavoring, second capsule = mint flavoring), 6 (first capsule = mango flavoring, second capsule = wine flavoring) and 7 (first and second capsules = mango flavoring), the most pronounced, although not by much, the reduction effect in Example 3.

Experimental example 7: Organoleptic evaluation during and after smoking in examples 3-7 and comparative examples 3-5

An organoleptic assessment was made of the effects of smell, freshness, smell satisfaction, a refreshing aftertaste during smoking and overall satisfaction, the smell of tobacco and other odors on the fingers after smoking.

Organoleptic assessment was performed by a group of sixty experts who evaluated smoking products according to examples 3-7 and comparative examples 3-5 on a seven-point scale.

Table 13 shows the results of the organoleptic evaluation of the use of smoking products according to examples 3-7 of the present invention and comparative examples 3-5, and FIG. 7-13 are graphs of each evaluation item, showing the results of the organoleptic evaluation of the use of smoking articles according to examples 3-7 of the present invention and comparative examples 3-5.

[Table 13]

Classification While smoking After smoking Odor exposure Feeling of freshness Satisfaction with smells Fresh aftertaste Overall satisfaction Tobacco Odor Level The level of other odors on the fingers (except for the smell of tobacco) Example 3
(mango + mint) 5,0 5.7 5,0 5,6 5,4 2.7 4.1 Example 4
(mango + orange) 4.9 5.1 4.8 5,0 5.1 3.6 4.4 Example 5 (mango + strawberry) 4.7 4.3 4.9 4.7 4.9 2,8 4.4 Example 6
(mango + wine) 5.3 5.7 5.1 5,4 5.3 2,8 4.6 Example 7
(mango + mango) 5,0 5.2 5,0 4.9 5,0 2.9 4.2 Reference Example 3
(mango + mint)
(without crushing) 3.1 2.6 3.6 4.4 3,7 5,4 1.8 Comparative example 4 (mango + mint)
(mango capsule crushed) 3.3 2,8 4.0 4.2 3.5 3.4 4.2 Comparative example 5 (mango + mint)
(capsule with mint crushed) 4.7 4.7 3.9 5.1 4.2 5.5 4.3

As shown in table 13 and FIG. 7, it was found that regardless of the type of flavoring, the effects of odors during smoking were higher in smoking articles according to examples 3-7, in which both capsules were crushed, compared to smoking articles according to comparative examples 3-5, in which neither one capsule or only the first or only the second capsule was crushed. In examples 3-7, in which both capsules were crushed, the numerical values of the effects of smells during smoking were higher by about 50% or more than in comparative example 3, in which no capsule was squeezed, higher by about 40% or more than in comparative example 4, in which only the first capsule was crushed, and approximately equal to or slightly increased in comparison with comparative example 5, in which only the second capsule was crushed. It was confirmed that crushing the first capsule (comparative example 4), as a rule, has only a negligible effect on the effects of odors during smoking. It was confirmed that the second capsule has a greater effect than the first capsule. Comparison of the results for each flavor in examples 3-7 showed that the influence of the smell during smoking was maximum when the second capsule contained the flavor of wine, and the next largest when the second capsule contained the flavor of mint or mango.

As shown in table 13 and FIG. 8, it was confirmed that the tendency to feel freshness during smoking is usually similar to the effects of odors during smoking. That is, regardless of the type of flavoring, the feeling of freshness during smoking was significantly higher in smoking articles according to examples 3-7, in which both capsules were crushed, compared to smoking articles according to comparative examples 3-5, in which not a single capsule was crushed or only the first or only the second capsule was crushed. Thus, it was also confirmed that crushing the first capsule (comparative example 4), as a rule, has only a slight effect on the feeling of freshness during smoking, and that the second capsule has a greater effect than the first capsule.

A comparison of the results for each flavor in examples 3-7 showed that the feeling of freshness during smoking was higher when the second capsule contained a flavor of wine or peppermint.

As shown in table 13 and FIG. 9, satisfaction with odors during smoking was not dependent on the first or second capsule alone.

It was confirmed that the odor satisfaction rates for smoking were higher in Examples 3-7, in which both capsules were crushed, in comparison with comparative examples 3-5, in which no capsule was crushed or only the first or only second capsule was crushed.

It was confirmed that the numerical values indicating the satisfaction with smells during smoking for each type of flavorings only slightly differ from each other.

As shown in table 13 and FIG. 10, regardless of the type of flavoring, the freshness of the aftertaste during smoking was higher in smoking articles according to examples 3-7, in which both capsules were crushed, compared to smoking articles according to comparative examples 3-4, in which no capsule was crushed or only the first capsule is crushed. It was confirmed that with respect to the freshness of the aftertaste during smoking, the second capsule has a greater effect than the first capsule.

Comparison of the results for each flavor in examples 3-7 showed that the freshness of the aftertaste during smoking was maximum when the second capsule contained mint flavor, and the next largest when the second capsule contained wine flavor.

At the same time, regarding the freshness of the aftertaste during smoking, it was confirmed that the numerical value of the freshness of the aftertaste during smoking was slightly lower in comparative example 4, in which only the first capsule was crushed, compared to comparative example 3, in which it was not crushed not a single capsule. It was also confirmed that even when crushing the first and second capsules, the numerical values of the aftertaste freshness during smoking can be reduced depending on the type of flavoring (examples 4, 5, 7) compared to a situation in which only the second capsule is crushed. Thus, it was assumed that in relation to the freshness of the aftertaste during smoking, the interaction of the flavors of the first and second capsules would have a greater effect than the situation in which either the first or second capsule was crushed.

It was confirmed that the combination of flavors in example 3, in which the first and second capsules contained, respectively, mango and mint flavors, and example 6, in which the first and second capsules contained, respectively, flavoring mango and wine, had a synergistic effect on the freshness of the aftertaste in smoking time.

As shown in table 13 and FIG. 11, it was confirmed that the trend of overall satisfaction after smoking is similar to the freshness of the aftertaste during smoking. Regardless of the type of flavoring, overall satisfaction after smoking was significantly higher in smoking articles according to examples 3-7, in which both capsules were crushed, compared to smoking articles according to comparative examples 3-5, in which no capsule was crushed or was only the first or only the second capsule is crushed.

Comparison of the results for each flavor in examples 3-7 showed that, like the freshness of the aftertaste during smoking, overall satisfaction after smoking was maximum when the second capsule contained mint flavor, and the next largest when the second capsule contained wine flavor.

As shown in table 13 and FIG. 12, regardless of the type of flavoring, the smell of tobacco on the fingers after smoking was lower in smoking articles according to examples 3-7, in which both capsules were crushed, compared to smoking articles according to comparative examples 3 and 5, in which none were crushed capsule or only the second capsule was crushed.

A comparison of the results for each flavor in examples 3-7 shows that the level of tobacco odor on the fingers after smoking was relatively lower when the second capsule contained mint, strawberry, wine or mango flavor, compared to the variant in which the second capsule contained orange flavor.

As shown in table 13 and FIG. 13, regardless of the type of flavoring, the level of other odors (except tobacco) on the fingers after smoking was significantly higher in smoking articles according to examples 3-7, in which both capsules were crushed, compared to a smoking article according to comparative example 3, in which no capsule is crushed. In this case, there was no significant difference in the level of other smells other than the smell of tobacco on the fingers after smoking in examples 3-7, in which both capsules were crushed, and comparative examples 4 and 5, in which only the first capsule or second capsule was crushed.

Given that according to FIG. 12 the effect of reducing the level of tobacco on the fingers was practically not observed in comparative example 5, in which only the second capsule was crushed, it can be assumed that the effect of masking tobacco cannot be achieved by simply aromatizing the fingers.

When comparing the results for the flavors in Examples 3-7, the level of odors other than the smell of tobacco on the fingers after smoking turned out to be the highest when the second capsule contained the flavor of the wine. Also, considering the results in FIG. 12, it was found that in the case of the second capsule with peppermint flavor, the level of odors other than tobacco smell on the fingers after smoking was relatively low compared to the second capsule with other flavorings, however, the effect of reducing tobacco smell on the fingers after smoking was maximal.

As described above, a filter of a smoking product and a smoking product with such a filter described in the embodiments of the present invention are advantageous in that they reduce the odor formed on the hands and bad breath from the smoker from the mouth.

A person skilled in the art, considering the above examples, should understand that the present invention can be implemented in modified forms in a volume that does not go beyond the basic characteristics of the above description. Therefore, the methods described herein should be considered as illustrative and not restrictive. The protected scope of the present invention is determined by the following claims, and not the above description, and any differences in the amount equivalent to the claims should be considered included in the protected scope of the present invention.

Claims (52)

1. A filter for a smoking article that uses technology to reduce odor from the hands and bad breath, comprising: a first filter, the upper end of which is connected to an element of a material for smoking a smoking article; a first wrapper surrounding the first filter; a second filter connected to the lower end of the first filter; a second wrapper surrounding the second filter; and a common wrapper surrounding the first and second filters, combining them, wherein the first filter contains a first capsule with a first flavor, and the second filter contains a second capsule with a second flavor. 2. The smoking article filter according to claim 1, wherein the first flavor and the second flavor are different from each other. 3. The filter of the smoking article according to claim 1, wherein the second flavor has a taste of mint, orange, strawberry, wine or mango. 4. The filter of the smoking article according to claim 3, in which: the first flavor is a mango flavor; and the second flavor is a flavor of mint, wine or mango. 5. The filter of the smoking article according to claim 1, in which: the first wrapper and the general wrapper are made of greaseproof paper wrapping sheets; and the second wrapper is made of greaseproof paper sheet. 6. The smoking article filter according to claim 5, wherein the first and / or general wrapper is made of a sheet of porous wrapping paper with a porosity of 6500 CU or more. 7. The filter of the smoking article according to claim 6, in which the first and / or general wrapper is made of a sheet of porous wrapping paper with a porosity of 24,000 CU or more. 8. The filter of the smoking article according to claim 1, wherein the first and second capsules are 10-14 mm apart from each other. 9. The filter of the smoking article according to claim 1, in which the second filter is a filter with a third flavor, similar to or different from the first or second flavor. 10. The filter of the smoking article according to claim 9, in which: the first flavor is a mango flavor; the second flavoring is a flavoring of mint, wine or mango; and the third flavor is a green apple flavor. 11. A smoking article that uses technology to reduce odor from the hands and bad breath, comprising: a piece of smoking material wrapped in a wrapper of smoking material; a first filter, the upper end of which is connected to an element of a material for smoking, wrapped in a first wrapper; a second filter connected to the lower end of the first filter and placed in a second wrapper; a common wrapper surrounding the first and second filters, combining them; and the final wrapper surrounding at least the smoking material element, the first filter and the second filter so that the smoking material element, the first filter and the second filter are combined, wherein the first filter contains a first capsule with a first flavor, and the second filter contains a second capsule with a second flavor. 12. The smoking article of claim 11, wherein the final wrapper comprises a first perforation region located within an overlap region of the first filter and a second perforation region located within an overlap region of the second filter. 13. The smoking article of claim 12, wherein: at least a portion of the first perforation area overlaps the first capsule, and the second perforation region is located above the second capsule. 14. The smoking article of claim 12, wherein: the first perforation region comprises a series of first holes made along the outer circumference of the final wrapper, and a series of second holes made below the first holes and along the outer circumference of the final wrapper; the second perforation region comprises a series of third holes made along the outer circumference of the final wrapper, and a series of fourth holes made below the third holes and along the outer circumference of the final wrapper; the first and second holes are made in the final wrapper; and the third and fourth holes are made through passing through the final wrapper, the common wrapper and the second wrapper. 15. The smoking article of claim 14, wherein the porosity of the final wrapper is 190 to 210 CU in the first perforation region in which the first and second openings are made. 16. The smoking article of claim 15, wherein: second holes are located 1.5-2.5 mm below the first holes; and the fourth holes are located 0.5-1.5 mm below the third holes. 17. The smoking article of claim 16, wherein the third holes are located 9-11 mm below the second holes. 18. The smoking article of claim 16, wherein: the first holes are located 10-13 mm below the upper end of the final wrapper; and the second holes are located 20-23 mm above the lower end of the second filter. 19. The smoking article of claim 11, wherein the circumference of the smoking article is from 14 to 19 mm. 20. The smoking article of claim 11, wherein the circumference of the smoking article is from 22.5 to 26.5 mm. 21. The smoking article of claim 11, wherein the components of the sidestream smoke collected by smoking the smoking article with first and second crushed capsules from a portion overlapping the first filter and representing the outer surface of the final wrapper comprise at least D-limonene and / or 1-hexanol and / or 3-hexen-1-ol (Z) and / or methyl decanoic acid and / or geranyl alcohol and / or 1,6-octadiene-3-ol, 3 , 7-dimethyl, and / or 2 (3H) -furanone, 5-dihydrohexyl. 22. The smoking article of claim 21, wherein the amount of 2 (3H) -furanone, 5-dihydro-hexyl found in the sidestream smoke components exceeds the amount of 1,6-octadiene-3-ol, 3,7-dimethyl detected . 23. The smoking article of claim 21, wherein the amount of 1-hexanol found in the sidestream smoke components is greater than the amount of the decanoic acid methyl ester detected.

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