TW201806496A - Flavor aspirator - Google Patents

Abstract

The present invention provides a flavor aspirator, comprising: a cylindrical-shaped holder extending from the mouth end to the tip; a combustion-typed heat source which is disposed at the tip, contains activated carbon and carries a first perfume; a flavor source held in the holder and carries a second perfume; wherein the first perfume comprises at least one selected from the group consisting of anethole, 2-pinene, [beta]-citronellol, linalyl acetate, limonene, anisaldehyde, 4-terpineol, 2-[beta]-pinene, jasmone, sabinene, linalool, 1,8-cineole, phenethyl alcohol, and myristicin, and the second perfume comprises at least one selected from the group consisting of [alpha]-terpinene, [gamma]-terpinene, nerol, geraniol, and decanal.

Description

Scent sucker

The present invention relates to a flavor inhaler capable of inhaling flavor from the mouth end.

Japanese Special Publication No. 2010-535530 discloses a smoking article, which is a smoking article of a distillation matrix, that is, including: a flammable heat source; an aerosol-generating matrix, which is located downstream of the flammable heat source; a heat conduction element, which It is located around the rear part of the flammable heat source and the front part of the aerosol-generating substrate. In such a smoking article, the heat of the flammable heat source is transmitted to the aerosol-generating substrate through the heat-conducting element and generates the aerosol. This document discloses that one or more flavor materials can be added to the rear end surface of the flammable heat source.

The present inventors have discovered that, in a heating type smoking article such as described in Japanese Patent Publication No. 2010-535530, when a fragrance is carried on a flammable heat source to enhance the fragrance, the fragrance may be stored according to the type of the fragrance. It may cause a chemical change at the time of placement or a problem of unpleasant scent due to heating during use.

Therefore, it is an object of the present invention to provide a scent taster, which, in addition to the scent source held in the body, also contains a flammable heat source carrying fragrances, and an enhanced scent to be liked by users appear. More specifically, an object of the present invention is to provide a scent taster, which is less likely to cause chemical changes when the fragrance is stored and does not show an undesired fragrance when used.

A flavor taster according to one aspect of the present invention includes a cylindrical holder extending from the mouth end to the front end and a combustion-type heat source provided at the front end and containing activated carbon and supporting a first flavor. And a fragrance source, which is held in the holding body and carries a second fragrance; wherein the first fragrance is selected from the group consisting of anisin, 2-pinene, β-citronellol, linal acetate, and limonene , Anisaldehyde, 4-terpineol, 2-β-pinene, jasmon, sabinene, agarol, 1,8-eucalyptol (1,8- at least one selected from the group consisting of cineole), phenethyl alcohol, and myristyl ether, and the second fragrance system is selected from the group consisting of α-terpinene, γ-terpinene, nerol, geraniol, and decanal ( decanal).

A flavor taster according to another aspect of the present invention includes a cylindrical holder extending from the mouth end to the front end, and a combustion-type heat source provided at the front end, containing activated carbon and supporting The first fragrance is contained; the fragrance source is held in the holding body; and the filter unit is provided on the suction end side of the holding body and has a fragrance capsule containing a third fragrance; the first fragrance It is selected from the group consisting of anisin, 2-pinene, β-citronellol, linal acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmonone, pinene, ouditol, At least one of the group consisting of 1,8-eucalyptol, phenethyl alcohol, and myristyl ether, and the third fragrance system is selected from the group consisting of menthol, α-terpinene, γ-terpinen, At least one of the group consisting of geraniol and decanal.

According to the present invention, it is possible to provide a flavor taster capable of expressing an enhanced flavor liked by a user.

11‧‧‧Scented taster

12‧‧‧ retainer

12A‧‧‧Suction end

12B‧‧‧Front

13‧‧‧Combustion heat source

13a‧‧‧The first spice

14‧‧‧ protrusion

16‧‧‧Scent Source

16a‧‧‧Second Spice

17‧‧‧ cup

17A‧‧‧ Section

18‧‧‧aluminum laminating paper

21‧‧‧Filter Department

22‧‧‧ capsules

22a‧‧‧3rd Spice

23‧‧‧ Part 1

24‧‧‧ Part 2

25‧‧‧ bottom

25A‧‧‧Opening

26‧‧‧ Margin

27‧‧‧Body

28‧‧‧ front face

29‧‧‧ basal end face

31‧‧‧Ventilation path

32‧‧‧outer surface

33‧‧‧Gully

34‧‧‧The first chamfered part

35‧‧‧ 2nd chamfered part

36‧‧‧ Suction mouth

42‧‧‧loading department

61‧‧‧Measurement device

62‧‧‧ keep body

63‧‧‧filter

64‧‧‧Automatic smoker

65‧‧‧air collector

66‧‧‧pipe

C‧‧‧center axis

FIG. 1 is a cross-sectional view showing a flavor taster of the embodiment cut by a surface including a central axis C. FIG.

Fig. 2 is a perspective view showing a combustion type heat source of the flavor taster shown in Fig. 1.

Fig. 3 is a perspective view showing the manufacturing steps of the combustion-type heat source of the flavor taster shown in Fig. 2.

Fig. 4 is a schematic diagram showing a measuring device for measuring the rate of transfer to mainstream smoke.

Hereinafter, embodiments of the flavor taster will be described with reference to the drawings. The purpose of the following description is to explain the present invention in detail, and is not intended to limit the present invention.

As shown in FIG. 1, the flavor taster 11 of the embodiment is provided with a cylindrical (cylindrical) holder 12 extending from the suction end 12A to the front end 12B, and a combustion-type heat source 13 provided to hold The front end 12B of the body 12 contains activated carbon; the first fragrance 13a is supported by the combustion heat source 13; the fragrance source 16 is installed in the holder 12; the second fragrance 16a is supported by the fragrance source 16; cup 17 which stores the fragrance source 16 inside; aluminum bonding paper 18 which is attached to the inside of the holding body 12 and exists in a space between the cup 17 and the filter unit 21 which is It is provided inside the holding body 12 on the side of the suction mouth end 12A, and a capsule 22 (flavor capsule) is embedded in the filter portion 21 and contains a third perfume 22a.

When the flavor taster 11 includes the first flavor 13a carried on the combustion-type heat source 13 and the second flavor 16a carried on the flavor source 16, the capsule 22 containing the third flavor 22a may not be provided. Alternatively, when the flavor taster 11 includes the first flavor 13a supported on the combustion heat source 13 and the capsule 22 including the third flavor 22a, the second flavor 16a supported on the flavor source 16 may not be provided.

The first fragrance 13a series is selected from the group consisting of anisin, 2-pinene, β-citronellol, linal acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmonone, and pinene. , Linalool, 1,8-eucalyptol, phenethyl alcohol, and myristic ether. The first perfume 13a may be a single perfume compound or a mixture of perfume compounds. Make In the case where the first fragrance compound 13a uses the above-mentioned fragrance compound, the fragrance compound is stably maintained when the fragrance taster 11 is stored, and the user does not provide an unpleasant fragrance when the fragrance taster 11 is used.

It is preferable that the first fragrance 13a does not substantially contain any of menthol, α-terpinene, γ-terpinene, nerol, geraniol, and decanal. When menthol is used as the first flavor 13a, when the flavor taster 11 is used, it tends to provide a metal-like unpleasant flavor to the user. When α-terpinene, γ-terpinene, nerol, geraniol, or decylaldehyde are used as the first flavor 13a, they are carried on the combustion type when the flavor taster 11 is stored. These flavors of the heat source 13 easily disappear.

In the present specification, "substantially does not contain a fragrance" means that the step of supporting the fragrance at a corresponding supporting portion is not performed, but a small amount of the fragrance transferred from another supporting portion may be included.

When the flavor inhaler 11 does not include the capsule 22 containing the third flavor 22a, but includes the first flavor 13a supported on the combustion-type heat source 13 and the second flavor 16a supported on the flavor source 16, the second flavor 16a is Containing at least one selected from the group consisting of α-terpinene, γ-terpinene, nerol, geraniol, and decaldehyde. Alternatively, when the flavor taster 11 includes the first flavor 13a supported on the combustion heat source 13 and the capsule 22 containing the third flavor 22a, and the second flavor 16a supported on the flavor source 16, the first The 2 fragrance 16 can be any fragrance, and preferably contains at least one selected from the group consisting of α-terpinene, γ-terpinene, nerol, geraniol, and decaldehyde.

The second fragrance 16a may be a single fragrance compound or may be A mixture of perfume compounds. The second fragrance 16a is different from the first fragrance 13a. As the second fragrance 16a, when the above-mentioned fragrance compound is used, the fragrance compound can be stably maintained when the fragrance taster 11 is stored, and when the fragrance taster 11 is used, it is not provided to the user. Like the fragrance. The second fragrance 16a is preferably at least one selected from the group consisting of nerol and geraniol. Since the vapor pressure of nerol and geraniol is low, the possibility of transferring from the fragrance source 16 to the combustion heat source 13 is low.

Preferably, the second flavor 16a series does not substantially contain anisin, 2-pinene, β-citronellol, estrin acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmine Ketone, pinene, linalool, 1,8-eucalyptol, phenethyl alcohol, and myristic ether. As mentioned above, these perfume compounds can be carried on the combustion-type heat source 13 as the first perfume 13a. The combustion-type heat source 13 contains activated carbon and has a high holding power of fragrance. In addition, the combustion-type heat source 13 is located at the front end 12B of the holding body 12 and can sense the supported first fragrance 13a as an external flavor. Therefore, it is preferable that the first fragrance 13a contains the fragrance compound, and the second fragrance 16a contains the fragrance compound.

More preferably, the second flavor 16a series does not substantially contain menthol. A highly volatile perfume system is not suitable as the second perfume 16a. When a highly volatile flavor such as menthol is used as the second flavor 16a, such a flavor is easily lost when the flavor taster 11 is stored. In addition, when menthol is used as the second flavor 16a, menthol is transferred to the combustion-type heat source 13, and when the flavor taster 11 is used, there is a dissatisfaction to provide a user with a metal Possibility of pleasant fragrance.

When the flavor taster 11 includes the first flavor 13a and the second flavor 16a, and the capsule 22 including the third flavor 22a, the third flavor 22a can be set to any flavor, and preferably contains Menthol, α-terpinene, γ-terpinene, nerol, geraniol, and decanal are at least one of the group consisting of. Alternatively, if the flavor taster 11 is not provided with the second flavor 16a, but is provided with the first flavor 13a and the capsule 22 containing the third flavor 22a, the third flavor 22a is selected from the group consisting of menthol, α-terpinene, γ -At least one of the group consisting of terpinene, nerol, geraniol, and decanal.

The third fragrance 22a may be a single fragrance compound or a mixture of fragrance compounds. The fragrance compound contained in the third fragrance 22a may be the same as the fragrance compound contained in the first fragrance 13a and the second fragrance 16a, or may be the fragrance contained in the first fragrance 13a and the second fragrance 16a. Either of the compounds is different. In the former case, the third fragrance 22a can supplement the fragrance compound contained in the first fragrance 13a and the second fragrance 16a. In the latter case, the third flavor 22a can change the flavor of the flavor taster after the capsule 22 is squeezed.

Since the third fragrance 22a is contained in the capsule 22, it is not easily volatile during storage and can be stably maintained. Therefore, the 3rd fragrance 22a can be set as the said fragrance unsuitable as the 1st fragrance 13a.

More preferably, the third flavor 22a series contains menthol. Alternatively, the third fragrance 22a is more preferably selected from the group consisting of α-terpinene, γ-terpinene, and neroli At least one of the group consisting of alcohol, geraniol, and decanal is different from the second fragrance 16a. The third fragrance 22a preferably contains at least one selected from the group consisting of α-terpinene and γ-terpinene and is different from the second fragrance 16a. Because the vapor pressures of α-terpinene and γ-terpinene are relatively high, it is better to seal the capsule 22.

The first fragrance 13a is, for example, supported on the combustion type heat source 13 in an amount of 0.5 to 40 mg, the second fragrance 16a is, for example, supported in the fragrance source 16 in an amount of 0.5 to 40 mg, and the third fragrance 22a is, for example, 2 to An amount of 80 mg is contained in the capsule 22.

In this specification, the expressions "the second perfume system is different from the first perfume" and "the third perfume system is different from the second perfume" mean that a perfume containing at least one perfume compound is different from a perfume containing at least one perfume compound Other spices are not exactly the same. For example, the second fragrance composed of the fragrance compounds A and C is different from the first fragrance composed of the fragrance compounds A and B.

As described above, in the present invention, in addition to the fragrance source 16, the combustion-type heat source 13 is also used as a fragrance supporting portion. The combustion-type heat source 13 contains activated carbon and has the advantage that the holding power of the first fragrance 13a is high. In addition, the combustion-type heat source 13 is located at the front end 12B of the holding body 12 and is placed near the nose of the user when the fragrance taster 11 is held by the user's lips. Therefore, the combustion-type heat source 13 has the advantage that the fragrance (external fragrance) can be efficiently transmitted to the nose of the user even in the case of a small amount of the first fragrance 13a. Therefore, according to the present invention, it is possible to provide a scent taster by incorporating flavors according to the characteristics of the flavors At the most appropriate position for adding a flavor inhaler, the enhanced flavor that the user likes appears.

The flavor inhaler 11 is to use the combustion type heat source 13 carrying the first flavor 13a to heat the flavor source 16 carrying the second flavor 16a and inhale the taste from the suction mouth side, so that the user can taste The fragrance derived from the first fragrance 13a, the second fragrance 16a, and the fragrance source 16. In addition, the flavor taster 11 is capable of enhancing the flavor or changing the flavor by squeezing the capsule 22 with a finger to release the third fragrance 22a contained in the capsule 22. Furthermore, when taking out the flavor inhaler 11 from the package, the user can feel the fragrance (external fragrance) emitted from the first fragrance 13a. In addition, the user can feel the fragrance (external fragrance) emitted from the first fragrance 13a before and after the combustion-type heat source 13 is ignited with the lips holding the fragrance taster 11.

Hereinafter, each component of the flavor taster 11 is demonstrated.

The holding body 12 includes a first portion 23 that holds the combustion-type heat source 13 and the cup 17, and a second portion 24 that connects the first portion 23 and the filter portion 21 on the suction port end 12A side. The first part 23 is a paper tube formed by forming a paper roll into a cylindrical shape. The second part 24 is a tipping paper. The tipping paper is generally used as a filter-coated cigarette (paper cigarette), and the outer paper is rolled into a cylindrical shape. And the former. The aluminum bonding paper 18 is formed by bonding aluminum to paper, and has improved heat resistance and thermal conductivity compared to ordinary paper. With this aluminum bonding paper 18, even when the combustion-type heat source 13 is ignited, the first portion 23 (paper tube) of the holder 12 is not burned. Center axis C of the holding body 12 It coincides with the central axis C of the combustion-type heat source 13.

The fragrance source 16 is disposed downstream of the combustion-type heat source 13 adjacent to the combustion-type heat source 13. The flavor source 16 is composed of particles formed from a tobacco extract or the like. The flavor source 16 is not limited to particles, and the leaves of tobacco can also be used. That is, as the flavor source 16, tobacco raw materials such as ordinary shredded shredded tobacco used in cigarettes, granular tobacco used in snuff, rolled tobacco, and shaped tobacco can also be used. As the fragrance source 16, a person carrying a fragrance on a carrier of a porous material or a non-porous material may be used. The rolled tobacco is obtained by forming a sheet-shaped reconstituted tobacco into a rolled shape and has a flow path inside. The formed tobacco is obtained by forming granular tobacco using a mold. The tobacco raw material or carrier used as the flavor source 16 is used to support the second flavor 16a described above. The second fragrance 16a is capable of being carried on the fragrance source 16 by spraying or coating the liquid containing the second fragrance 16a on the fragrance source 16, or by immersing the liquid containing the second fragrance 16a in the fragrance source 16. . The fragrance source 16 is typically an acidic pH, for example having a pH of 4 to 7.

The pH of the flavor source 16 can be analyzed by the following method, for example. First, 400 mg of flavor source 16 was collected, 4 mL of pure water was added, and vibration extraction was performed for 60 minutes. In a laboratory controlled at a room temperature of 22 ° C, the extract was placed in a closed container and the temperature was adjusted until it reached room temperature. After the reconciliation, the lid was opened, and the glass electrode of a pH meter (Madeler TOLEDO: Seveneasy S20) was immersed in the collection liquid to start measurement. The pH meter is calibrated in advance using pH meter calibration solutions of pH 4.01, 6.87, and 9.21. Will change the output power from the sensor The point where the movement stabilized within 0.1 mV within 5 seconds was taken as the pH of the extraction solution (fragrance source 16). In addition, the pH measurement method of the fragrance source 16 is only one example, and of course, other methods can be used.

The cup 17 is formed into a bottomed cylindrical shape using a metal material. The bottom 25 of the cup 17 is formed with a plurality of openings 25A. When the user tastes, the tobacco flavor passes through the opening portion 25A together with the air and is sucked toward the downstream side of the holder 12. The edge portion 26 of the cup 17 is bent toward the outside in the radial direction of the holder 12 and can be caught on the front ends of the holder 12 and the aluminum bonding paper 18. A segment portion 17A is provided on the inner peripheral surface of the cup 17 to be in contact with the base end surface 29 of the combustion-type heat source 13. The inner peripheral surface of the cup 17 is capable of accommodating the main body portion 27 of the combustion-type heat source 13 together with the segment portion 17A, while keeping the combustion-type heat source 13 from falling off.

The cup 17 may be a paper cup. The paper-made cup has, for example, the same structure as the above-mentioned metal cup. Paper cups can be manufactured using well-known techniques for pulp injection molding. Specifically, a paper cup can be produced by kneading a raw material containing pulp, a binder, and water and pouring it into a heated mold to dry and solidify it. From the viewpoint of flavor, it is preferable to use CMC (carboxymethyl cellulose) or CMC-Na (carboxymethyl cellulose sodium) as a binder. Compared with metal cups, paper cups have a characteristic that heat transfer speed to the flavor source 16 is slower. In addition, the paper-made cup can reduce the weight of the flavor taster or reduce the manufacturing cost.

The filter unit 21 is composed of a filter usually used for cigarettes. Capsule 22 is similarly used in cigarette flavors. The capsule contains therein a liquid containing the third fragrance 22a. The third fragrance 22a contains, for example, at least one selected from the group consisting of menthol, α-terpinene, γ-terpinene, nerol, geraniol, and decaldehyde. As mentioned above, when menthol is carried on the combustion-type heat source 13, an unpleasant aroma is produced, or when carried on the flavor source 16, it is volatilized and transferred to the combustion-type heat source 13, which causes dislike Possibility of smelling. Therefore, the menthol is preferably enclosed in the capsule 22. As the solvent of the third fragrance 22a, a solvent capable of dissolving the fragrance can be used, and for example, a medium chain fatty acid triglyceride (MCT) can be used.

The filter section 21 can be formed using various kinds of fillers. In this embodiment, the filter unit 21 is made of, for example, a cellulose semi-synthetic fiber filler such as cellulose acetate, but the filler is not limited to this. For the filler material, for example, plant fibers such as cotton, hemp, Musa textilis, coconut, rush, etc., animal fibers such as wool, Kashmir wool, cellulose-based recycled fibers such as Kashmir wool, and nylon can be used. , Polyester, acrylic resin, polyethylene, polypropylene and other synthetic fibers or a combination of these. The constituent elements of the filter unit 21 may be a filler composed of the cellulose acetate fibers described above, a charcoal filter containing charcoal, or a filter to which particulate matter other than charcoal is added. The filter unit 21 may have a multi-segment structure in which two or more different types of segments are connected in the axial direction.

By squeezing the capsule 2 included in the filter portion 21, it is possible to enhance or change the flavor of mainstream smoke. Therefore, it is possible to provide a product which is more attractive in accordance with the preference of the user. Also, can For example, a fragrance that is decomposed or volatilized by heat when carried on the combustion-type heat source 13 or a fragrance that is volatilized when carried on the fragrance source 16 is held in the fragrance capsule. Therefore, according to the characteristics of the fragrance, it can be carried on the combustion heat source 13, or the fragrance source 16, or enclosed in the capsule 22, and the freedom of fragrance design of the product can be further improved (expanding the choice of fragrance) .

As shown in Figure 2, the combustion-type heat source 13 (carbon heat source) can contain plant-derived activated carbon, Combustion material of a mixture of sodium methylcellulose) and water is integrally formed by methods such as die-casting and die-casting. The combustion type heat source 13 contains a mixture of activated carbon and a binder such as honeycomb coal. The combustion-type heat source 13 is preferably a so-called highly activated carbon contained in activated carbon. The so-called high activity carbon, means in the activated carbon, used in accordance with ISO9277: 2010, JISZ8830: 2013 and is normalized by the Brunauer-Emmett-Teller method (BET method) a specific surface area as measured, for example, 1300m ² / g The above. The activated carbon used in the combustion-type heat source 13 has a porous structure including a plurality of macropores and a plurality of micropores.

The BET specific surface area of the activated carbon contained in the combustion-type heat source 13 is, for example, 1300 m ² / g or more. The BET specific surface area of the activated carbon contained in the more preferable combustion-type heat source 13 is, for example, 2,000 m ² / g or more and 2500 m ² / g or less. BET of the activated carbon in the optimal combustion type heat source 13 comprising, for example, specific surface area and 2300m ² 2050m ² / g or more / g or less. Therefore, the activated carbon system used in the combustion-type heat source 13 is classified as a high activated carbon, and the amount of macropores and micropores is larger than that of ordinary activated carbon. In other words, the activated carbon used in the combustion-type heat source 13 has a higher activation degree than the ordinary activated carbon. That is, the activated carbon used in the combustion-type heat source 13 can be obtained by removing a volatile impurity by heating a carbon material or the like, and making the activation degree higher than that of ordinary activated carbon.

The BET specific surface area of the activated carbon contained in the combustion-type heat source 13 is substantially the same as the BET specific surface area of the activated carbon, which is a material used to manufacture the combustion-type heat source 13. The combustion-type heat source 13 is different from the fragrance source 16 and generally has an alkaline pH, for example, it has a pH of 8 to 11.

The combustion-type heat source 13 has a porous structure containing a large number of pores and micropores of a plurality of highly activated carbons, so that the first fragrance 13a can be adsorbed and the position of the first fragrance 13a can be maintained stably for a long period of time. Therefore, even after storage, the combustion type heat source 13 having a high residual rate of the first fragrance 13a and the flavor taster 11 having the combustion type heat source 13 can be realized. Therefore, it is possible to provide attractive products that match the preferences of users. Moreover, according to the said structure, the porous structure of high activated carbon can improve the ignitability, and can implement the fragrance taster 11 which is easy to ignite. In addition, the porous structure of the high activated carbon can improve the flammability of the combustion-type heat source 13 and can continue stable combustion in the combustion-type heat source 13.

The combustion-type heat source 13 can contain activated carbon in an amount ranging from 10% to 99% by weight. Here, from the viewpoint of combustion characteristics such as sufficient heat supply and ash fall prevention, the activated carbon concentration contained in the combustion-type heat source 13 is, for example, 30% by weight or more and 60% by weight or less. Better. More preferably, the activated carbon concentration contained in the combustion-type heat source 13 is 30% by weight or more and 45% by weight or less.

When the amount of carbon contained in the combustion-type heat source 13 is too large, the amount of heat generated tends to be too large, and when the amount of carbon contained in the combustion-type heat source 13 is too small, there is a tendency that sufficient heat cannot be obtained. With the configuration described above, when the activated carbon concentration contained in the combustion-type heat source 13 is 30% by weight or more, sufficient heat can be increased for the flavor source 16. Therefore, the fragrance source 16 can be heated at an appropriate temperature, and the components can be efficiently taken out from the fragrance source 16 and reach the user's mouth. In addition, when the concentration of the activated carbon contained in the combustion-type heat source 13 is 60% by weight or less, it is possible to reduce the amount of carbon monoxide contained in mainstream smoke while reducing ash scattering accompanying combustion.

As the organic binder, for example, CMC (carboxymethylcellulose), CMC-Na (carboxymethylcellulose sodium), alginate, ethylene vinyl acetate (EVA), polyvinyl alcohol (PVA), and polymer can be used. A mixture of at least one of vinyl acetate (PVAc) and sugars.

In addition, as the inorganic binder, for example, a mineral-based binder such as purified bentonite, or a silica-based binder such as colloidal silica, water glass, or calcium silicate can be used.

For example, from the viewpoint of fragrance, the above-mentioned adhesive is preferably containing 1 to 10% by weight of CMC or CMC-Na, and more preferably 1 to 8% by weight of CMC or CMC-Na.

In addition, as the non-combustible additive, for example, a carbonate or an oxide composed of sodium, potassium, calcium, magnesium, silicon, or the like can be used. In addition, the combustion-type heat source 13 can contain 40% to 89% by weight of non-combustible additives.

Here, calcium carbonate is used as the non-combustible additive, and the combustion-type heat source 13 preferably contains 40 to 60% by weight of the non-combustible additive.

For the purpose of improving the combustion characteristics, the combustion-type heat source 13 may contain an alkali metal salt such as sodium chloride in a proportion of 1% by weight or less.

As shown in FIGS. 1 and 2, the combustion-type heat source 13 is formed in a cylindrical shape. The combustion-type heat source 13 includes a main body portion 27 that is held in the holder 12, a protruding portion 14 (exposed portion) that protrudes from the front end 12B of the holder 12, and a front end surface 28 that is provided on the protruding portion. 14; basal end face 29 facing the front end face 28; air passage 31 for supplying air to the inside of the holding body 12; outer peripheral face 32 adjacent to the front end face 28; and groove portion 33 where Provided in the protruding portion 14. The ventilation path 31 is provided along the central axis C of the combustion-type heat source 13 and is provided so as to penetrate the combustion-type heat source 13. The air passage 31 communicates the front end surface 28 and the base end surface 29. The ventilation path 31 is provided so as to straddle both the body portion 27 and the protruding portion 14. A portion on the front end surface 28 side of the air passage 31 is integrated with the groove portion 33. The outer peripheral surface 32 is located at a position corresponding to the protruding portion 14 and forms the periphery of the combustion-type heat source 13. The protruding portion 14 (exposed portion) also protrudes from the front end of the cup 17.

The combustion-type heat source 13 includes a first chamfered portion 34 formed between the front end surface 28 and the outer peripheral surface 32, and a second chamfered portion 35 formed between the base end surface 29 and the outer peripheral surface 32. With the first chamfered portion 34 and the second chamfered portion 35, cracks and defects are unlikely to occur at the corners of the combustion-type heat source 13.

When viewed from the front end surface 28 side, the groove portion 33 is formed in a “ten” shape as a whole. The shape of the groove portion 33 is not limited by the "T" shape. The number of the groove portions 33 is arbitrary. The shape of the entire groove portion 33 can be any shape. For example, the plurality of groove portions 33 may extend radially toward the outer peripheral surface 32 with the air passage 31 as a center. At this time, the angle between the adjacent groove portions 33 can be appropriately set within a range of 5 ° or more and 95 ° or less, for example. Moreover, in this embodiment, the groove part 33 can be formed from these recesses so as to straddle the front end surface 28 and the outer peripheral surface 32. The groove portion 33 can be provided so as to communicate with the ventilation path 31. The depth (length) of the groove portion 33 in the combustion-type heat source 13 in the direction of the central axis C is preferably, for example, 1/3 to 1/5 of the total length in the direction of the central axis C.

The combustion-type heat source 13 is preferably formed in the following dimensions. The total length of the combustion-type heat source 13 (the length of the combustion-type heat source 13 in the direction of the central axis C) is, for example, in a range of 5 mm or more and 30 mm or less, and preferably in a range of 10 mm or more and 20 mm or less. The length of the protruding portion 14 in the direction of the central axis C is appropriately set, for example, in a range of 5 mm or more and 15 mm or less, and preferably in a range of 5 mm or more and 10 mm or less. Therefore, the length of the protruding portion 14 is set, for example, within a range of 2/3 or more and 4/5 or less of the total length of the combustion-type heat source 13. The length of the portion of the combustion-type heat source 13 inserted into the cup 17 (length in the central axis C direction of the main body portion 27, and insertion length) is in a range of 2 mm or more and 10 mm or less, preferably 2 mm or more and It is appropriately set within a range of 5 mm or less.

Diameter of the combustion-type heat source 13 (square crossing the central axis C The length of the burning-type heat source 13) is appropriately set, for example, in a range of 3 mm or more and 15 mm or less. The depth (length) of the groove portion 33 in the direction of the central axis C is, for example, in a range of 1 mm to 5 mm, and preferably in a range of 2 mm to 4 mm. The width (inner diameter) W of the groove portion 33 is appropriately set within a range of, for example, 0.5 mm or more and 1 mm or less.

The groove portion 33 may be provided by being recessed from at least one of the front end surface 28 and the outer peripheral surface 32. For example, the groove portion 33 may be provided so as to be recessed from the front end surface 28 and communicate with the air passage 31, and may be provided so as not to open on the outer peripheral surface 32 side. Similarly, for example, the groove portion 33 may be provided so as to be recessed from the outer peripheral surface 32 and communicate with the air passage 31, and may be provided so as not to open on the front end surface 28 side. In the latter case, it is preferable that the air passage 31 extends to the front end surface 28 and the front end surface 28 opens outward.

The combustion-type heat source 13 may not have the air passage 31. At this time, it is preferable to form a plurality of ventilation holes in the holder 12 (the first portion 23). When the user performs a taste, air is supplied through the small hole to the inside of the holder 12 and the fragrance source 16 located in the holder 12.

In the present embodiment, the first fragrance 13a is carried on the combustion-type heat source 13.

The combustion-type heat source 13 has a protruding portion 14 protruding from the front end 12B of the holder 12, and the first fragrance 13 a is preferably carried on the protruding portion 14. With this configuration, not only the first fragrance 13a carried on the protruding portion 14 is introduced into the mainstream smoke and exerts the function of the internal fragrance, but also reaches the user's nose directly without being introduced into the mainstream smoke to exert the outside The role of fragrance. In particular, the protruding portion 14 of the combustion-type heat source 13 is arranged near the nose of the user when it is held by the lips, so even if a small amount of the first fragrance 13a, the fragrance (external fragrance) is also Can reach the user's nose efficiently.

More specifically, the first fragrance 13a is supported on the front end surface 28, the first chamfered portion 34, the groove portion 33 of the combustion type heat source 13, the inner peripheral surface, the outer peripheral surface 32, and the air passage 31 (the inner periphery of the air passage 31). Face). The first fragrance 13a is preferably not substantially supported on the base end face 29 and the second chamfered portion 35 of the combustion-type heat source 13. However, the first fragrance 13a volatilized or diffused from the front end surface 28 and the first chamfered portion 34 may be adsorbed and held by the base end surface 29 and the second chamfered portion 35.

In one state, the first fragrance 13a is carried on the front end surface 28, for example. With this configuration, the first fragrance 13a can be carried on the front end surface 28 which is less likely to be held by the user, and even if the user holds the outer peripheral surface of the combustion-type heat source 13 before inhaling the flavor inhaler 11 In the case of 32, it is also possible to prevent the first perfume 13a from being transferred by the user's finger or the like.

When the first fragrance 13a is supported on the front end surface 28 and on the inner peripheral surfaces of the first chamfered portion 34 and the groove portion 33, the amount of the first fragrance 13a to be supported may be along the central axis C. And change. That is, in the present embodiment, the load of the first fragrance 13a is the largest at the front end surface 28 and the first chamfered portion 34. In this case, the amount of the first fragrance 13a carried in the combustion-type heat source 13 may be uneven. The first fragrance 13a may be carried inside the combustion-type heat source 13 so as to gradually reduce the amount of the first fragrance 13a from the front end surface 28 toward the base end surface 29.

Various methods can be adopted as a method for supporting the first fragrance 13a on the front end surface 28 of the combustion-type heat source 13. For example, FIG. 3 shows that the nozzle may be disposed so as to face the front end surface 28, and the nozzle is shown by an arrow as shown in FIG. The chamfered portion 34 is discharged (dropped), and the liquid containing the first fragrance 13a is adhered to the front end surface 28 and the first chamfered portion 34. The liquid containing the first fragrance 13a may be discharged to the entire front end surface 28, or may be partially discharged from a part of the front end surface 28. For example, if it is not desired to attach the first fragrance 13a to the portion corresponding to the air passage 31 (the air passage 31 and the wall portion defining the outer edge of the air passage 31), the liquid droplets containing the liquid containing the first perfume 13a are discharged from the corresponding ventilation The part of the road 31 is detached from the position. This liquid system penetrates from the front end surface 28 to the inside of the combustion-type heat source 13, so that the first fragrance 13 a is carried near the front end surface 28. Alternatively, the front end surface 28, the first chamfered portion 34, and the groove portion 33 of the combustion type heat source 13 are dipped in a liquid containing the first fragrance 13a by holding the position on the proximal end surface 29 side of the outer peripheral surface 32 of the combustion type heat source 13. By this predetermined time, the first fragrance 13a can be carried on the front end surface 28, the first chamfered portion 34, and the groove portion 33. Furthermore, by pressing the front end surface 28 on an elastic porous body (for example, a sponge) containing the first fragrance 13a, the first fragrance 13a can be carried near the front end surface 28 and the first chamfered portion 34. In addition, the ejection of liquid droplets of the liquid containing the first fragrance 13a can also be performed by the inkjet method.

In another aspect, the 1st fragrance 13a is carried on the outer peripheral surface 32, for example. As shown in FIG. 2, the first fragrance 13 a is supported on a plurality of ring-shaped supporting portions 42, and the plurality of ring-shaped supporting portions 42 are supported on the central axis C. Directions are formed on the outer peripheral surface 32 at predetermined intervals. The plurality of supporting portions 42 have a predetermined width in the direction of the central axis C and are formed in a band shape. The shape of the supporting portion 42 is not limited to a plurality of rings. The supporting portion 42 may be formed in a wide belt shape (ring shape). The shape of the support portion 42 is not limited to a ring shape, and for example, a plurality of belt-shaped support portions 42 extending parallel to the central axis C and extending linearly may be provided. At this time, the supporting portion 42 is preferably arranged at a certain interval from other adjacent supporting portions 42. At this time, the plurality of supporting portions 42 are arranged at regular intervals around the central axis C.

The plurality of supporting portions 42 are preferably provided closer to the base end surface 29 side (suction end 12A side) than the front end surface 28 and the groove portion 33. The plurality of supporting portions 42 are preferably provided on the base end surface 29 side (suction end 12A side) at a distance of 3 mm or more from the front end surface 28. The plurality of supporting portions 42 are preferably provided on the base end surface 29 side (suction end 12A side) at a distance of 5 mm or more from the front end surface 28. With the arrangement of these supporting portions 42, even when the user performs ignition in the vicinity of the front end surface 28, the first fragrance 13 a can be placed in a position where the first fragrance 13 a is not exposed to the flame due to ignition. Such an arrangement is particularly useful when the first fragrance 13a that does not easily lose the fragrance due to ignition is carried on the carrier 42. The shape of the supporting portion 42 is not limited to a plurality of rings. The supporting portion 42 may be formed in a wide band shape (ring shape).

The amount of the first fragrance 13 a carried on the combustion-type heat source 13 may also vary along the radial direction of the combustion-type heat source 13. That is, in this embodiment, the load of the first fragrance 13a is the largest at the outer peripheral surface 32. At this time, the amount of the first fragrance 13a carried may be uneven inside the combustion-type heat source 13. The first fragrance 13a may be directed from the outer peripheral surface 32 The amount of the first fragrance 13 a is gradually reduced toward the center axis and is carried inside the combustion-type heat source 13.

Various methods can be adopted as a method of supporting the first fragrance 13a on the outer peripheral surface 32 of the combustion-type heat source 13. For example, it is prepared by arranging a plurality of minute rollers partially immersed in the liquid containing the first fragrance 13a in series. The direction of rotation of each roller is a direction that intersects the direction when a plurality of rollers are arranged in series. The combustion-type heat source 13 is disposed so as to span the plurality of rollers thus constituted from the upper side, and the combustion-type heat source 13 is rotated on the plurality of rollers. Thereby, the 1st fragrance 13a can be transferred (applied) so that the several strip | belt-shaped (ring-shaped) support part 42 may be formed in the outer peripheral surface 32. Alternatively, the first fragrance 13a can be carried on the outer peripheral surface 32 by continuously applying a relatively high-viscosity liquid containing the first fragrance 13a to a rotating combustion-type heat source 13 from a nozzle close to the outer peripheral surface 32. In addition, as a method of applying the first fragrance 13a to the outer peripheral surface 32 and supporting the first fragrance 13a on the outer peripheral surface 32, various methods such as an inkjet method can be adopted.

In another aspect, the 1st fragrance 13a is carried on the ventilation path 31, for example. The first fragrance 13a is carried on the air passage 31 by, for example, the following method. That is, the nozzle is disposed so as to face the air passage 31, and as shown by the dotted arrow in FIG. 3, a liquid droplet of the liquid containing the first fragrance 13a is ejected (dropped) from the nozzle. Thereby, by attaching the liquid containing the first fragrance 13a to the inner peripheral surface of the air passage 31 and permeating the liquid into the combustion-type heat source 13, the first fragrance 13a can be carried near the inner peripheral surface of the air passage 31. .

As described above, the liquid containing the first fragrance 13a The ejection (coating) of the liquid droplets mainly explains that the droplets are individually attached according to the application position, but the application of the fragrance can also be performed at one time by an inkjet method.

The function of the flavor taster 11 according to this embodiment will be described. As described above, before the flavor taster 11 is taken out from the package, the user can feel the fragrance (external flavor) emitted from the first flavor 13a carried on the burned heat source 13 before the flavor taster 11 is taken out of the package. . In addition, the user can feel the fragrance (external fragrance) emitted from the first fragrance 13a before and after the combustion-type heat source 13 is ignited while using the lips to hold the suction mouth 36 of the holding body 12.

The user ignites near the front end surface 28 of the combustion-type heat source 13. If the user starts to taste, the combustion-type heat source 13 will generate heat to a predetermined temperature (for example, 250 ° C. to 900 ° C.). And heating the fragrance source 16. Thereby, the second fragrance 16a contained in the fragrance source 16 is diffused, passes through the filter portion 21, and reaches the user's mouth. As a result, the user can taste the aroma of the second fragrance 16a. At this time, the first fragrance 13a carried on the front end surface 28 is introduced into the holding body 12 through the air passage 31 together with the surrounding air, and the components emitted from the second fragrance 16a in the cup 17 interact with each other. The blend is passed through the filter unit 21 and reaches the mouth of the user. Therefore, the user can feel the first fragrance 13a carried on the front end surface 28 through the form of the internal fragrance contained in the mainstream cigarette. In addition, the user can squeeze the capsule 22 with his or her fingers as needed, so that the third fragrance 22a contained in the capsule 22 can be released, and the aroma and flavor of mainstream smoke can be enhanced or changed. The term "internal fragrance" refers to the fact that Aroma that can be felt after passing to the nose (nasal cavity). The external fragrance refers to an aroma that can be sensed by a fragrance component that is not transmitted to the nose (nasal cavity) through the mouth (oral cavity).

The user performs the inhalation for a predetermined time, and ends the inhalation when the combustion-type heat source 13 is exhausted or the aroma from the aroma source 16 disappears. At this time, since the ash of the combustion-type heat source 13 does not fall to the ground and is held at the front end of the holding body 12, the load on the surrounding environment is small. In addition, compared with the previous paper cigarette (cigarette), since the smoke generated from the flavor taster 11 is significantly less, the load on the surrounding environment is smaller.

The flavor taster 11 is not limited to the above-mentioned embodiment, and in the implementation stage, the constituent elements can be deformed and embodied without departing from the gist thereof. For example, the shape of the holding body 12 is not cylindrical. For example, the shape of the holding body 12 may be a cylindrical shape having a rectangular shape, a cylindrical shape having an elliptical cross section, or a cylindrical shape having another polygonal cross section (a hexagonal shape, an octagonal shape, or the like).

Hereinafter, a preferred embodiment of the flavor inhaler is collectively displayed.

[1] A flavor taster comprising: a cylindrical holder extending from a mouth end to a front end; and a combustion-type heat source provided at the front end and containing activated carbon and supporting a first fragrance; and A flavor source, which is held in the holding body and carries a second fragrance; wherein the first fragrance is selected from the group consisting of anisin, 2-pinene, β-citronellol, agaram acetate, limonene, Anisaldehyde, 4-terpineol, 2-β-fluorene At least one of the group consisting of alkenes, jasmonone, pinene, linalool, 1,8-eucalyptol, phenethyl alcohol, and myristyl ether, and the second fragrance system is selected from the group consisting of α-terpinene, γ- At least one selected from the group consisting of terpinene, nerol, geraniol, and decanal.

[2] The flavor scent device according to [1], wherein the first fragrance is substantially free of menthol, α-terpinene, γ-terpinene, nerol, geraniol, and decyl Any of the aldehydes.

[3] The flavor scent device according to [1] or [2], wherein the second fragrance comprises at least one selected from the group consisting of nerol and geraniol.

[4] The flavor inhaler according to any one of [1] to [3], wherein the second fragrance is substantially free of fennel, 2-pinene, β-citronellol, and agar acetate Ester, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmonone, pinene, linalool, 1,8-eucalyptol, phenethyl alcohol, and myristyl ether.

[5] The flavor taster according to any one of the items [1] to [3], wherein the second fragrance is substantially free of menthol.

[6] The flavor scent device according to any one of [1] to [5], wherein the flavor scent device is further provided with the end of the suction mouth provided in the holding body and has a third fragrance Filter section of the perfume capsule.

[7] The flavor scent device according to [6], wherein the third fragrance is selected from the group consisting of menthol, α-terpinene, γ-terpinene, nerol, geraniol, and decanal At least one of the groups.

[8] The flavor taster according to [7], wherein the third flavor includes menthol.

[9] The flavor scent device according to [7], wherein the third fragrance system is selected from the group consisting of α-terpinene, γ-terpinene, nerol, geraniol, and decanal At least one of the groups is different from the second fragrance.

[10] The flavor taster according to [9], wherein the third fragrance is at least one selected from the group consisting of α-terpinene and γ-terpinene, and is different from the second fragrance .

[11] A flavor taster, comprising: a cylindrical holder extending from the mouth end to the front end; and a combustion-type heat source provided at the front end and containing activated carbon and supporting a first flavor; A source, which is held in the holding body; and a filter section, which is provided on the suction end side of the holding body and has a fragrance capsule containing a third fragrance; wherein the first fragrance includes a material selected from the group consisting of fennel Brain, 2-pinene, β-citronellol, estrin acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmonone, pinene, ecchiol, 1,8-eucalyptus At least one selected from the group consisting of oleylphenol, phenethyl alcohol, and myristyl ether, and the third fragrance system is selected from the group consisting of menthol, α-terpinene, γ-terpinene, nerol, geraniol, and At least one of the groups consisting of decaldehyde.

[12] The flavor taster according to [11], wherein the third flavor includes menthol.

[13] The flavor taster according to [11], wherein the third fragrance is selected from the group consisting of α-terpinene, γ-terpinene, nerol, geraniol, and decanal At least one of the groups.

[14] The flavor taster according to [13], wherein the third fragrance is at least one selected from the group consisting of α-terpinene and γ-terpinene.

[15] The flavor taster according to any one of [11] to [14], wherein the first fragrance is substantially free of menthol, α-terpinene, γ-terpinene, orange Any of floral alcohol, geraniol, and decanal.

[16] The flavor scent device according to any one of [11] to [15], wherein the flavor scent device further includes a flavor source that is held in the holding body and carries a second fragrance.

[17] The flavor scent device according to [16], wherein the second fragrance system is selected from the group consisting of α-terpinene, γ-terpinene, nerol, geraniol, and decanal At least one of the group.

[18] The flavor taster according to [16] or [17], wherein the second fragrance comprises at least one selected from the group consisting of nerol and geraniol.

[19] The flavor scent device according to any one of [16] to [18], wherein the second fragrance system does not substantially include anisin, 2-pinene, β-citronellol, and agar acetate Ester, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmonone, pinene, linalool, 1,8-eucalyptol, phenethyl alcohol, and myristyl ether.

[20] The flavor taster according to any one of [16] to [18], wherein the second flavor does not substantially contain menthol.

[21] The flavor scent device according to any one of [1] to [20], wherein the holder is a paper tube.

[22] The flavor taster according to any one of [1] to [21], further comprising aluminum adhered to the inside of the holder.

[23] The flavor taster according to any one of the items [1] to [21], wherein the aforementioned flavor source is a tobacco raw material.

[24] The fragrance taster according to any one of [1] to [23], further comprising a cup, the cup storing the fragrance source therein and opening toward the front end side It is inserted into the holding body in the direction and has an opening portion at the bottom.

[25] The flavor taster according to [24], wherein the cup is made of metal or paper.

[26] The flavor scent device according to any one of [1] to [25], wherein the activated carbon system has a BET specific surface area of 1300 m ² / g or more.

[27] The flavor scent device according to any one of [1] to [26], wherein the activated carbon system has a BET specific surface area of 1300 m ² / g or more and 2500 m ² / g or less.

[28] The flavor scent device according to any one of [1] to [27], wherein the activated carbon system has a BET specific surface area of 2000 m ² / g or more and 2500 m ² / g or less.

[29] [1] to [28] of the fragrance according to any one of Items suction taste, wherein the activated carbon-based with 2050m ² / g or more and 2300m ² / g or less in BET specific surface area.

[30] The flavor taster according to any one of [1] to [29], wherein the combustion-type heat source includes the activated carbon in an amount of 30% by weight or more and 60% by weight or less.

[31] The flavor taster according to any one of [1] to [30], wherein the combustion-type heat source includes the activated carbon in an amount of 30% by weight or more and 45% by weight or less.

[32] The flavor taster according to any one of [1] to [31], wherein the combustion-type heat source has a protruding portion protruding from the front end, and the first fragrance system is carried on the protruding portion. .

[33] The flavor scent device according to [32], wherein the protruding portion has a front end surface, and the first fragrance system is supported on the front end surface.

[34] The flavor scent device according to [33], wherein the protruding portion has an outer peripheral surface adjacent to the front end surface, and the first perfume system is supported on the outer peripheral surface.

[35] The flavor scent device according to [34], wherein the outer peripheral surface has a ring-shaped supporting portion supporting the first fragrance.

[36] The flavor scent device according to [32], wherein the protruding portion has an outer peripheral surface, and the first perfume system is supported on the outer peripheral surface.

[37] The flavor scent device according to [32], wherein the protruding portion has a front end surface and an outer peripheral surface adjacent to the front end surface; and the combustion-type heat source has a ventilation path that supplies air to The inside of the holding body; and a groove portion provided in the protruding portion by being recessed from at least one of the front end surface and the outer peripheral surface and communicating with the ventilation path; the first fragrance system is carried on the groove portion.

[38] The flavor taster according to [37], wherein the first perfume is supported On the front end surface.

[39] The flavor taster according to [37] or [38], wherein the first fragrance is carried on the outer peripheral surface.

[40] The flavor scent device according to [39], wherein the outer peripheral surface has a ring-shaped supporting portion on which the first fragrance is supported.

[41] The flavor taster according to any one of [37] to [40], wherein the first fragrance is carried on the ventilation path.

[42] The fragrance taster according to any one of [1] to [41], wherein the combustion-type heat source has a cylindrical shape.

[43] The flavor scent device according to any one of [1] to [42], wherein the combustion-type heat source has a front end surface, a base end surface opposite to the front end surface, and the front end surface and The base end surface is connected to an outer peripheral surface, and the front end surface has a chamfered portion at a position adjacent to the outer peripheral surface.

[44] The flavor scent device according to any one of [1] to [42], wherein the combustion-type heat source has a protruding portion protruding from the front end of the holder, and the first perfume is not supported. It is carried on the base end surface of the said protrusion which opposes the front-end surface of the said protrusion.

[Example]

Example 1: Storage test for the first fragrance

[Manufacturing method of combustion type heat source]

235.5g of the high activity carbon (BET specific surface area: 2050m after ^{2 /g),323.8g} calcium carbonate and 28.1g of sodium carboxymethyl methyl cellulose mixed, adding 745.3g of water containing 5.4g of sodium chloride, and Mix further. After kneading such a mixture, extrusion molding was performed so as to have a cylindrical shape with an outer diameter of 6.5 mm. The molded article obtained by the extrusion molding in this manner was dried, and then cut to a length of 13 mm to obtain a primary molded article.

A 1.0 mm diameter drill was used, and a through hole having an inner diameter of 1.0 mm was provided in the center of the primary molded body. A cross cutting process was performed on one end surface of the primary formed body using a diamond cutting disc.

Thereby, a combustion-type heat source 13 having the form shown in FIG. 2 and containing activated carbon having a BET specific surface area of 2050 m ² / g and having an activated carbon concentration of 39.7% by weight was prepared.

[Result of storage test]

The produced combustion-type heat source 13 was made to support various flavors described in Table 1 below. A storage test was performed using the combustion-type heat source 13 carrying each fragrance.

Each fragrance is carried as follows. The fragrance-containing liquid is discharged (dropped) to the front end surface 28, the first chamfered portion 34, and the inner peripheral surface of the groove portion 33 of the combustion-type heat source 13, and the front end surface 28, the first chamfered portion 34, and the groove portion 33 are discharged. The inner peripheral surface carries spices.

The storage test was performed as follows. In an open system at a temperature of 40 ° C, the combustion-type heat source 13 carrying fragrance was left for 4 weeks.

After 4 weeks, the residual rate of the fragrance remaining in the combustion heat source 13 was analyzed.

The amount of the fragrance remaining in the combustion-type heat source 13 was measured as follows.

The combustion-type heat source 13 was put into ethanol containing a standard solution inside, and the combustion-type heat source 13 was shaken for 20 hours and filtered to obtain a sample solution. By The sample solution was analyzed by GC / MS. Thereby, a quantitative value of the fragrance remaining in the combustion-type heat source 13 is obtained.

The residual ratio (% by weight) was determined based on the amount of the fragrance remaining on the combustion-type heat source 13 and the amount of the fragrance carried on the combustion-type heat source 13.

Table 1 shows the results of the fragrance residue ratio.

Anisin, 2-pinene, β-citronellol, agarum acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmonone, pinene, Agarwood, 1,8-eucalyptol, phenethyl alcohol, and myristic ether are stably maintained in a state of being supported on the combustion-type heat source 13. In particular, anisin, 2-pinene, β-citronellol, linalyl acetate, limonene, anisaldehyde, 4-terpineol, 2-β-pinene, jasmonone, linalool, and 1,8- Eucalyptols have a residual rate of 80% or more.

The residual rate of α-terpinene and γ-terpinene was 0%. In addition, nerol, geraniol, and capric aldehydes showed low residual rates. These perfumes are thought to undergo chemical changes during storage.

Example 2: Transfer rate of the first flavor to mainstream smoke

[Manufacture of combustion-type heat source]

The combustion-type heat source 13 was manufactured by the same method as the method described in Example 1. Thereby, a combustion-type heat source 13 having the form shown in FIG. 2 and containing activated carbon having a BET specific surface area of 2050 m ² / g and having an activated carbon concentration of 39.7 wt% was produced.

[Results of measurement of transfer rate to mainstream smoke]

According to the same method as the method described in Example 1, fennel brain was carried on the produced combustion heat source 13. The scent taster 11 shown in FIG. 1 was manufactured using the combustion type heat source 13 carrying an anise brain. Geraniol was used as the second fragrance, and menthol was used as the third fragrance.

The measurement device 61 shown in Fig. 4 was used to measure the transfer rate of the fragrance (fennel brain) carried on the combustion heat source 13 to the mainstream smoke. A measuring device 61 is used, and the measuring device 61 includes a holding body portion 62 (a cigarette holding body) that holds the suction mouth end 12A of the flavor taster 11 and a Cambridge filter 63 that is provided at maintain The downstream side of the body portion 62; an impinger 65 provided on the downstream side of the Cambridge filter 63; a pipe 66 connecting the automatic smoker 64 with the air collector 65; and an automatic smoker 64, It is provided downstream of the air collector 65. Inside the air trap 65, methanol containing a standard solution is kept inside.

The rate of flavor transfer to mainstream smoke was measured according to the following procedure.

The automatic smoker 64 was used to smoke the fragrance taster 11 under the following conditions.

The smoking conditions of the automatic smoker 64 are set as shown in the above table. For example, when time is used as the horizontal axis and pressure drop is used as the vertical axis, the pressure drop curve in the holder 12 of the flavor scent device 11 during a single puff is a so-called bell shape ( At the middle of the suction time, the pressure drop is greatest). As shown in the table above, the interval between the start of smoking is 30 seconds. The smoking time (Duration) is 2 seconds. Therefore, under this smoking condition, the smoking time and the non-smoking time are alternately repeated in such a manner that the smoking time is 2 seconds → the non-smoking time is 28 seconds → the smoking time is 2 seconds → the non-smoking time is 28 seconds. The volume of smoke inhaled during one smoking was 55 ml. Set the number of puffs 15 times (red heat of a combustion-type heat source was confirmed to be 12 times + 3 times).

Smoking is performed under such smoking conditions and smoke is captured using a Cambridge filter 63. The Cambridge filter 63 was added to methanol containing a standard solution inside, and the Cambridge filter 63 was pulverized, shaken, and filtered to obtain a sample solution. This sample solution was analyzed by GC / MS. Thereby, the quantitative value of the fragrance collected by the Cambridge filter 63 is obtained.

Similarly, the smoke passing through the Cambridge filter 63 is captured using an air collector 65 containing a standard solution and methanol added thereto. The sample liquid obtained from the air collector 65 was analyzed by GC / MS. Thereby, the quantitative value of the fragrance collected by the air collector 65 is obtained.

The smoke attached to the inner wall of the pipe 66 was also recovered in accordance with the following procedure. First, the tube 66 was broken and then added to methanol containing a standard solution inside. This was shaken and filtered to obtain a sample solution. This sample solution was analyzed by GC / MS. Thereby, a quantitative value of the fragrance adhered to the inner wall of the tube 66 is obtained. GC / MS was performed under the conditions shown in Table 3 below.

The sum of the quantitative value of the fragrance captured by the Cambridge filter 63, the quantitative value of the fragrance captured by the air collector 65, and the quantitative value of the fragrance attached to the inner wall of the pipe 66 as the fragrance transferred to the mainstream smoke the weight of. The transfer rate of flavor to mainstream smoke can be calculated according to the following mathematical formula.

(Transfer rate) (%) = ((Quantitative value of perfume captured by Cambridge filter 63) + (Quantitative value of perfume captured by air collector 65) + (Spices attached to the inner wall of tube 66) Quantitative value)) / (total weight of fragrance in combustion type heat source 13) ... Formula (1)

As an example, the result of the transfer rate calculated by this method when using fennel brain as a fragrance | flavor is shown.

The total weight of the fragrance carried on the combustion-type heat source 13 was 3075 μg (corresponding to the denominator of the formula (1)). On the other hand, the total weight of the flavor transferred to mainstream smoke was 42.77 μg (corresponding to the molecule of formula (1)). Therefore, when using fennel brain as a flavor, the transfer rate of fennel brain to mainstream smoke is 1.39% according to formula (1).

This result confirms that the first fragrance system carried by the combustion type heat source is transferred to the mainstream smoke, and shows that it interacts with the second fragrance system supported by the fragrance source and the third fragrance system contained in the fragrance capsule, and can help To the user's fragrance.

Example 3: Example of using menthol as the first flavor

The combustion-type heat source 13 was manufactured by the same method as the method described in Example 1. Thereby, producing a second form shown in FIG. 2, but also contains a 2050m ² / g BET specific surface area of activated carbon and activated carbon having a concentration of 39.7 wt% of the combustion type heat source 13.

According to the same method as that described in Example 1, menthol was supported on the produced combustion heat source 13. The scent taster 11 (comparative example) shown in FIG. 1 was manufactured using the combustion type heat source 13 carrying menthol.

The inventors of the present invention sensed an unfavorable scent similar to a metal when the scent and taste device 11 (comparative example) was tasted.

Example 4: Functional evaluation of the first fragrance

[Manufacture of combustion-type heat source]

The combustion-type heat source 13 was manufactured by the same method as the method described in Example 1. Thereby, a combustion-type heat source 13 having the form shown in FIG. 2 and containing activated carbon having a BET specific surface area of 2050 m ² / g and having an activated carbon concentration of 39.7 wt% was produced.

According to the same method as that described in Example 1, fennel brain was carried on the produced combustion heat source 13. The scent taster 11 shown in FIG. 1 is manufactured using the combustion type heat source 13 carrying a fragrance. Geraniol was used as the second fragrance, and menthol was used as the third fragrance.

The inventors of the present invention were able to feel the fragrance (external fragrance) emitted from the fragrance carried on the combustion-type heat source 13 before ingestion. In addition, the present inventors were able to feel the fragrance (external fragrance) emitted from the fragrance before and after the combustion-type heat source 13 was ignited in a state where the fragrance inhaler 11 was held by the lips.

When savouring the flavor inhaler 11, you can taste the first flavor carried on the combustion type heat source 13, the second flavor carried on the flavor source 16, and the flavor derived from the flavor source 16 without feeling disliked fragrance. also. Squeezing the capsule 22 with a finger can release the third flavor contained in the capsule 22 and change the aroma of the mainstream cigarette.

11‧‧‧Scented taster

12‧‧‧ retainer

12A‧‧‧Suction end

12B‧‧‧Front

13‧‧‧Combustion heat source

13a‧‧‧The first spice

14‧‧‧ protrusion

16‧‧‧Scent Source

16a‧‧‧Second Spice

17‧‧‧ cup

17A‧‧‧ Section

18‧‧‧aluminum laminating paper

21‧‧‧Filter Department

22‧‧‧ capsules

22a‧‧‧3rd Spice

23‧‧‧ Part 1

24‧‧‧ Part 2

25‧‧‧ bottom

25A‧‧‧Opening

26‧‧‧ Margin

27‧‧‧Body

28‧‧‧ front face

29‧‧‧ basal end face

31‧‧‧Ventilation path

32‧‧‧outer surface

36‧‧‧ Suction mouth

C‧‧‧center axis

Claims (12)

A flavor scent device comprising: a cylindrical holder extending from a mouth end to a front end; a combustion-type heat source provided at the front end and containing activated carbon and supporting a first flavor; and a flavor source, It is held in the holding body and carries a second fragrance; wherein the first fragrance is selected from the group consisting of anisin, 2-pinene, β-citronellol, linal acetate, limonene, anisaldehyde, At least one of the group consisting of 4-terpineol, 2-β-pinene, jasmonone, pinene, linalool, 1,8-eucalyptol, phenethyl alcohol, and myristyl ether, the aforementioned second fragrance system Containing at least one selected from the group consisting of α-terpinene, γ-terpinene, nerol, geraniol, and decaldehyde. The scent taster according to item 1 in the scope of the patent application, wherein the first fragrance is substantially free of menthol, α-terpinene, γ-terpinene, nerol, geraniol, and decyl Any of the aldehydes. The fragrance taster according to item 1 or 2 of the scope of the patent application, wherein the second fragrance comprises at least one selected from the group consisting of nerol and geraniol. The fragrance taster according to any one of claims 1 to 3, wherein the aforementioned second fragrance system does not substantially include anisin, 2-pinene, β-citronellol, agarwood acetate, and limonene , Anisaldehyde, 4-terpineol, 2-β-pinene, jasmonone, pinene, linalool, 1,8-eucalyptol, phenethyl alcohol, and myristic ether. The fragrance taster according to any one of claims 1 to 3, wherein the aforementioned second fragrance does not substantially contain menthol. The aroma taste device according to any one of claims 1 to 5, wherein the aroma taste device further includes: the mouth end of the mouthpiece provided in the holding body, and a flavor capsule containing a third flavor Of the filter department. The flavor scent device according to item 6 in the scope of the patent application, wherein the third fragrance is selected from the group consisting of menthol, α-terpinene, γ-terpinene, nerol, geraniol, and decanal. At least one of the groups. A scent taster is provided with: a cylindrical holder extending from a mouth end to a front end; a combustion-type heat source provided at the front end and containing activated carbon and supporting a first fragrance; a scent source, which And the filter is provided in the mouth end side of the holder and has a fragrance capsule containing a third fragrance; wherein the first fragrance includes a component selected from the group consisting of anisin, 2 -Pinene, β-citronellol, lingeryl acetate, limonene, anisaldehyde, 4-terpineol, 2-β-vibrene, jasmonone, pinene, linalool, 1,8-eucalyptol, At least one selected from the group consisting of phenethyl alcohol and myristyl ether, and the third fragrance is selected from the group consisting of menthol, α-terpinene, γ-terpinene, nerol, geraniol, and decanal Form at least one of a group. The flavor taster according to item 7 or 8 of the scope of patent application, wherein the third flavor comprises menthol. The fragrance taster according to item 7 in the scope of the patent application, wherein the third fragrance is selected from the group consisting of α-terpinene, γ-terpinene, nerol, geraniol, and decanal At least one of the groups is different from the second fragrance. The flavor scent device according to any one of claims 1 to 10, wherein the activated carbon has a BET specific surface area of 1300 m ² / g or more. According to the flavor taster according to any one of claims 1 to 11, the combustion type heat source has a protruding portion protruding from the front end, and the first fragrance system is carried on the protruding portion.