WO2014132182A2

WO2014132182A2 - Smoking article having botanical material as flavourant

Info

Publication number: WO2014132182A2
Application number: PCT/IB2014/059216
Authority: WO
Inventors: Laurent LAVAVANT
Original assignee: Philip Morris Products, S.A.
Priority date: 2013-02-27
Filing date: 2014-02-24
Publication date: 2014-09-04
Also published as: WO2014132182A3

Abstract

A smoking article includes a rod with combustible material. The smoking article includes a botanical material downstream of the rod, and a channel extending along the rod and configured to transfer heat from the combustible material through the channel to the botanical material. The botanical material has a flavourant having a vapor pressure of less than about 55 pascals at standard ambient temperature and pressure.

Description

SMOKING ARTICLE HAVING BOTANICAL MATERIAL AS FLAVOURANT

This disclosure relates to smoking articles having botanical material downstream of a tobacco rod.

Combustible smoking articles, such as cigarettes, typically have shredded tobacco surrounded by a paper wrapper forming a tobacco rod. A cigarette is employed by a smoker by lighting one end of the cigarette and burning the tobacco rod. The smoker then receives mainstream smoke into their mouth by drawing on the opposite end or mouth end of the cigarette, which typically contains a filter. The shredded tobacco can be a single type of tobacco or a blend of two or more types of tobacco depending on the brand of cigarette.

To enhance the flavour of the mainstream smoke, it is known to provide smoking articles that include flavourants. Such flavourants can be provided synthetically, such as in the form of flavour capsules, or provided naturally in botanical material, such as cloves.

Where botanical material is used to enhance the flavour of the mainstream smoke or aerosol, such botanical material has typically been provided with the tobacco in the tobacco rod, so that the botanical material can combust with the tobacco to release its flavourant as the smoking article is consumed. An example of such smoking articles is generally known as "kretek" cigarettes, where clove material, such as clove particles, is included with tobacco in the tobacco rod. As the cloves in kretek cigarettes are burnt, their flavour and aroma is released into the mainstream smoke. However, the burning of botanical material, such as cloves, can result in several undesirable effects for some consumers. For example, combustion of the botanical material can result in an increased level of tar in the mainstream smoke, and a crackling sound and generation of sparks in the tobacco rod. Furthermore, some botanical material, such as cloves, tends to be expensive, relative to tobacco, and can suffer from an unstable supply.

As an alternative to these conventional botanically flavoured cigarettes, it has been suggested to dispose botanical material, such as cloves, in the filter section of a cigarette, where it will not combust. This can reduce the level of tar delivery as well as avoid the sparkling or crackling affects associated with combustion of certain botanical material, such as cloves. However, the present inventor has appreciated that, when botanical material is disposed in a filter of a smoking article, the botanical material is typically exposed to temperatures not exceeding 40°C. At such lower temperatures, many flavourants within the botanical material may not be sufficiently volatized for an effective transfer of their flavour into the mainstream smoke. The present inventor has therefore appreciated that smoking articles having botanical material in their filter can be undesirably inefficient in delivering flavour from the botanical material to the mainstream smoke. It would therefore be desirable to provide a smoking article having a botanical material as a flavourant, which does not suffer from the problems typically associated with combusting such botanical material, and which is also efficient in transferring flavour from the botanical material to the mainstream smoke.

According to an aspect of the present disclosure, there is provided a smoking article including a tobacco rod, a botanical material downstream of the tobacco rod, and a channel extending along the tobacco rod and configured to transfer heat from a lit end of the tobacco rod through the channel to the botanical material. By having a channel extending along the rod, more heat can be transferred to the botanical material disposed downstream of the rod. This can improve the volatilization of flavourants in the botanical material, and thereby improve the efficiency of flavour transfer from the botanical material to the mainstream smoke. Consequently, less botanical material may be needed in the smoking article for a certain level of flavour delivery to be obtained.

One or more embodiments of the smoking articles described herein may provide one or more advantages over previously produced or described smoking articles. For example, in embodiments, less botanical material may be employed to deliver a similar amount of flavour as smoking articles that combust the botanical material. In particular, less clove material may be employed in embodiments of smoking articles described herein than in conventional Kretek cigarettes in which the cloves are combusted. In embodiments, staining of the smoking article due to migration of oils from the botanical material may be reduced or limited due to containment of the botanical material in a filter segment. In embodiments, side stream odors may be reduced or eliminated because the botanical material is not combusted. These and other advantages will be apparent to those of skill in the art upon reading this disclosure.

The smoking article includes a botanical material downstream of the rod. As used herein, "downstream" is defined relative to air flow during use of the smoking article, with the mouth end of the article being the downstream end through which air and smoke is drawn by the user. The end opposite the mouth end is the upstream end. Accordingly, if a botanical material is disposed downstream of the rod, the botanical material is between the mouth end and the rod. The smoking article also includes a channel within the tobacco rod to transfer heat from a lit end of the rod to the botanical material.

The smoking article may include a filter downstream of the rod. The botanical material may be provided in the filter of the smoking article. In some embodiments, the botanical material can be provided throughout the whole of the filter. However, preferably, the botanical material is provided in a filter segment of the filter. For example, the filter segment can be a fibrous plug of tow and the botanical material can be dispersed amongst fibers of the tow. Alternatively, the filter segment can be a cavity and the botanical material can be provided within the cavity.

Where the filter segment is a cavity, the filter can include a filter segment upstream of the cavity and a filter segment downstream of the cavity to help to contain the botanical material within the cavity. Preferably, the filter segment upstream of the cavity consists of a porous material that facilitates the transfer of heat from the lit end of the rod to the botanical material. For example, the filter segment upstream of the cavity may be formed of fibrous filtration material or a porous ceramic material.

When the botanical material is provided in a filter segment, the filter material may entrain oils of the botanical material to prevent or reduce staining of the exterior of the smoking article. In addition or alternatively, incorporating the botanical material into the filter provides a mechanism for reproducibility to control the amounts of botanical material included in each smoking article. Further, incorporating the botanical material in the filter may prevent the botanical material from combusting during use. These and other advantages of incorporating the botanical material in the filter will be understood to those of skill in the art upon reading the disclosure presented herein.

When the botanical material is provided in a filter segment, the upstream end of the filter segment may be disposed in any suitable location relative to a downstream end of the channel. For example, the upstream end of the filter segment having the botanical material may be disposed immediately downstream of the downstream end of the channel. This can be desirable if there is a preference for heat to be directly conveyed from the downstream end of the channel to the botanical material.

Alternatively, the upstream end of the filter segment having the botanical material may be spaced from the downstream end of the channel. For example, the upstream end of the filter segment may be spaced at least around 1 mm from the downstream end of the channel, preferably at least around 2 mm from the downstream end of the channel, and even more preferably at least around 5 mm from the downstream end of the channel. Spacing the upstream end of the filter segment having the botanical material, from the downstream end of the channel can be preferable in embodiments in which the channel transfers more heat than is desirable for volatizing flavourants of the botanical material, as the spacing can be used to dissipate this excess heat before it reaches the botanical material. It may also be desirable to ensure that the upstream end of the filter segment having the botanical material is not spaced too far from the downstream end of the channel, so that sufficient heat can still be transferred to the botanical material. For example, in some preferred embodiments, the upstream end of the filter segment having the botanical material may be spaced no more than around 15 mm from the downstream end of the channel, more preferably no more than around 10 mm from the downstream end of the channel, and even more preferably no more than around 5 mm from the downstream end of the channel. In some preferred embodiments, the upstream end of the filter segment having the botanical material is spaced between 1mm and 15mm from the downstream end of the channel, preferably between around 2 mm and 5 mm from the downstream end of the channel.

In embodiments in which the botanical material is spaced from the downstream end of the channel, a heat sink may be provided in the space between the botanical material and the downstream end of the channel. This can further assist with the dissipation of any excess undesirable heat transferred through the channel. Examples of suitable heat sinks include clays, metals or alloys, or a plug of plant material, such as a plug of tobacco.

In embodiments, the smoking article includes one or more filter segments downstream of the botanical material. This can help mainstream smoke and any volatized flavourants cool after it has moved downstream of the botanical but before it reaches the mouth of a consumer. The one or more downstream filter segments preferably contain no botanical material. In embodiments, the smoking article includes a downstream filter segment that does not contain botanical material and an upstream filter segment that includes the botanical material. Preferably, the upstream filter segment that includes the botanical material is in proximity to or adjacent the heat transfer channel.

The botanical material may have a variable radial concentration in the smoking article. For example, in some preferred embodiments, the botanical material may be more heavily concentrated in a central region of the smoking article than in a peripheral region of the smoking article. In some such embodiments, the downstream end of the channel may be aligned with this central region where the botanical material is more heavily concentrated. Alternatively, the botanical material may have an even radial concentration in the smoking article.

Any suitable botanical material may be employed in the smoking articles described herein. Botanical material includes powder, dust, crushed particles, granules, pellets, shreds, strips, sheets, or the like comprising one or more of: leaf, stems, seeds, root, bark, flower, fragments of ribs homogenized botanical, reconstituted botanical, processed botanical, extruded botanical, expanded botanical, and the like. Botanical material includes the likes of tobacco, tea, peppermint, spearmint, cocoa, laurel, eucalyptus, geranium, basil, sage, verbena, tarragon and spices (such as cinnamon, clove and ginger). Preferably, the botanical material employed in smoking articles described herein have a substantially intact epidermal cellular structure. As used herein, the phrase "substantially intact epidermal cellular structure" refers to an epidermal cellular structure that has not been disrupted by chemical processes (such as extraction for example) or otherwise disrupted. For example, processes such as removal or addition of water and size reduction (such as cutting, grinding, or the like) generally results in botanical material that maintains a substantially intact epidermal cellular structure.

In some preferred embodiments the botanical material comprises particles. Preferably such particles have an average size of about 0.5 mm to 2mm, even more preferably about 0.7 mm to 1.7 mm.

In preferred embodiments, the botanical material includes a flavourant which has a low level of volatility, and hence low vapor pressure at standard ambient temperature and pressure (25^CC, 100 kPa). For example, the botanical material may include a flavourant having a vapor pressure of less than about 55 pascals (about 0.4 mm Hg) at standard ambient temperature and pressure, more preferably less than about 40 pasacals (about 0.3 mm Hg) at standard ambient temperature and pressure, and even more preferably around 25 pascals (around 0.2 mm Hg) at standard ambient temperature and pressure. Such flavourants can include eugenol, eugenol acetate and Beta-Caryophyllene. Such flavourants are preferably naturally present in the botanical material.

Preferably, the botanical material includes about 5% or more (by weight) of a flavorant having a vapor pressure of less than about 55 pascals (about 0.4 mm Hg) at standard ambient temperature and pressure. More preferably, the botanical material includes about 8% or more (by weight) of a flavorant having a vapor pressure of less than about 55 pascals (about 0.4 mm Hg) at standard ambient temperature and pressure; most preferably about 12% or more (by weight) of a flavorant having a vapor pressure of less than about 55 pascals (about 0.4 mm Hg) at standard ambient temperature and pressure.

If such botanical material were to be placed downstream of a tobacco rod in prior art smoking articles, the botanical material would typically be subjected to temperatures not exceeding 40°C during consumption of the smoking article. At such temperatures, the vapor pressure of the flavourant in the botanical material remains relatively low, and therefore much of the flavourant would not be volatized into the mainstream smoke during consumption. However, in embodiments of the present invention, the channel extending along the rod transfers heat to such botanical material during consumption of the smoking article, and thereby raises the temperature that the botanical material is subjected to during consumption. This increased temperature can increase the vapor pressure of the flavourant of the botanical material during consumption, and can therefore help more flavourant to be volatized into the mainstream smoke during consumption.

In preferred embodiments, the channel transfers heat from the lit end of the tobacco rod to the downstream botanical material to cause heating of the botanical material at about 50°C or greater, more preferably at about 70°C or greater, and even more preferably at about 100°C or greater. In some embodiments, the channel transfers heat from the lit end of the tobacco rod to the downstream botanical material to cause heating of the botanical material less than about 250°C. In one or more embodiments, the channel transfers heat from the lit end of the tobacco rod to the downstream botanical material to cause heating of the botanical material from about 50°C to about 250°C, or from about 100°C to about 250°C.

In preferred embodiments, the botanical material includes a flavourant selected from at least one of eugenol, eugenol acetate and Beta-Caryophyllene or any combination thereof. An example of a botanical material which includes at least one of eugenol, eugenol acetate and Beta-Caryophyllene is clove material. Such flavourants are not very volatile, and tend to have a vapor pressure of less than about 55 pascals (about 0.4 mm Hg) at room temperature (25°C). However, at temperatures of about 70°C such flavourants, such as eugenol, have a similar vapor pressure to menthol at room temperature, which is about 65 pascals (about 0.5 mm Hg). The boiling point of eugenol is about 252°C. In embodiments, clove material is heated at less than about 250°C. In embodiments, the clove material is heated at from about 50°C to about 250°C. In embodiments, the clove material is heated at about 50°C or greater, more preferably at about 70°C or greater.

Such temperatures are substantially greater than temperatures of between 30°C and 40°C that are typically observed in filter segments of cigarettes during smoking. Thus, in embodiments described herein, heat is transferred from a lit end of a smoking article to the clove material to release eugenol. Accordingly, smoking articles described herein can, in embodiments, release substantially more flavourant, such as eugenol, from a botanical material, such as clove material, than a corresponding smoking article that does not include a channel disposed in the tobacco rod.

The botanical material is preferably incorporated into the filter segment in an amount sufficient to provide a perceptible release of a flavourant at the temperatures achieved at the filter segment due to heat transfer. By way of example, the smoking article may include from about 5 weight percent to about 50 weight percent of botanical material, such as from about 10 weight percent to about 30 weight percent of botanical material, or from about 15 weight percent to about 25 weight percent of botanical material.

The channel within the rod may be formed in any suitable manner. Preferably, the channel is defined by a tubular element disposed in the rod. The tubular element may be formed as part of the material of the tobacco rod. For example, a bore may be created in the material of the rod, such as shredded tobacco, and the material surrounding this bore may be compacted to create the tubular element. Alternatively, the tubular element may be formed as a separate element disposed in the rod. In preferred embodiments, this separate element is formed of combustible material. For example, the tubular element may be formed of cellulosic material, such as paper, or from a sheet of reconstituted tobacco. The channel is sized and shaped such that a suitable amount of heat is transferred to release a flavourant from the botanical material during use of the smoking article. For example, the channel may extend along a generally straight path through the rod. This can facilitate a more direct transfer of heat from the lit end of the rod to the botanical material. Alternatively, the channel may extend along an indirect path through the rod. This can permit some additional heat to be dissipated in the rod, if desired.

Preferably, the channel extends along the entire length of the rod, as this can allow the channel to transfer heat to the botanical material throughout the entirety of the smoking cycle. However, in some embodiments, the channel may extend along only a portion of the length of the rod. For example, in some embodiments, the channel may extend from the downstream end of the rod to a position between the downstream end of the rod and the upstream end of the rod.

In preferred embodiments, one or more additional channels may extend along the rod. The one or more additional channels may have the same or different features as those described above and below in relation to the channel which extends along the rod.

In preferred embodiments, the channel has a generally circular cross-section. However, the channel may have any suitable cross-section that facilitates the transfer of heat from the lit end of the smoking article to the botanical material.

In embodiments the channel has a cross-sectional area of between around 2 percent to 25 percent of the cross-sectional area of the rod, more preferably around 10 percent of the cross-sectional area of the rod. Of course, if the smoking article includes one or more additional channels in the rod, cross-sectional areas of the channel and the one or more additional channels, which may be the same or different, may be appropriately adjusted to provide a desired amount of heat to the botanical material.

The channel may be positioned in or around the rod in any suitable manner to transfer heat from a lit end of the rod to the botanical material. Preferably, however, the channel is co- axially aligned with the longitudinal axis of the rod.

The channel may be positioned in any suitable manner relative to the botanical material such that heat transfer through the channel causes release of a perceptible amount of a flavourant from the botanical material without combusting the botanical material. In embodiments a downstream end of the channel abuts the botanical material or component comprising the botanical material. In some preferred embodiments, all or at least a portion of the botanical material is axially aligned with the downstream end of the channel. This can improve the efficiency of heat transfer from the lit end of the rod to the botanical material.

Due to the construction of smoking articles described herein, efficient release of flavourants may be achieved in some embodiments. In embodiments, the amount of botanical material included in a smoking article as described herein is about 90% or less, such as about 80% or less, about 70% or less, or about 50% or less, than the amount typically employed in smoking articles where the botanical is combusted. For example, conventional Kretek cigarettes contain cut cloves within the tobacco rod in amounts that typically range from 20% to 40% by weight. Embodiments of the smoking articles disclosed herein may allow for significant reductions in the amount of clove material employed relative to conventional Kretek cigarettes while delivering similar amounts of a flavourant, such as eugenol.

Any suitable smoking article may include a botanical material described herein. The term "smoking article" includes cigarettes, cigars, cigarillos and other articles in which a combustible material, such as a tobacco, is lit and combusted to produce smoke. The term "tobacco" includes tobacco leaf, tobacco manufacturing by-products such as tobacco stems and tobacco dust, and mixtures thereof. As used herein, the term "smoke" is used to describe an aerosol produced by a smoking article.

All scientific and technical terms used herein have meanings commonly used in the art unless otherwise specified. The definitions provided herein are to facilitate understanding of certain terms used frequently herein.

As used herein, the singular forms "a", "an", and "the" encompass embodiments having plural referents, unless the content clearly dictates otherwise.

As used herein, "or" is generally employed in its sense including "and/or" unless the content clearly dictates otherwise.

As used herein, "have", "having", "include", "including", "comprise", "comprising" or the like are used in their open ended sense, and generally mean "including, but not limited to". It will be understood that "consisting essentially of, "consisting of, and the like are subsumed in "comprising," and the like.

FIGS. 1-2 show schematic drawings of smoking articles. In many of the depicted figures, various aspects of smoking articles or components of smoking articles described above are illustrated. The schematic drawings are not necessarily to scale and are presented for purposes of illustration and not limitation. Various drawings depict various aspects described in this disclosure. However, it will be understood that other aspects not depicted in the drawings fall within the scope and spirit of this disclosure. Like numbers used in the figures refer to like components, steps and the like. However, it will be understood that the use of a number to refer to a component in a given figure is not intended to limit the component in another figure labelled with the same number. In addition, the use of different numbers to refer to components is not intended to indicate that the different numbered components cannot be the same or similar. FIG. 1 is a schematic perspective view of an embodiment of a partially unrolled smoking article.

FIG. 2 is a schematic sectional view of an embodiment of components of a smoking article.

Referring now to FIGS. 1-2, a smoking article 10, in this case a cigarette, is depicted.

The smoking article 10 includes a rod 20, such as a tobacco rod, and a mouth end filter 30. A filter segment 70 that contains botanical material is disposed downstream of the rod 20 and upstream of the mouth end filter segment 30. The depicted smoking article 10, includes a plug wrap 60 that circumscribes at least a portion of the filter segments 30, 70 and cigarette paper 40 that circumscribes at least a portion of the rod 20. Tipping paper 50 or other suitable wrapper circumscribes the plug wrap 60 and cigarette paper 40 as is generally known in the art. A channel 80, which may be in the form of a tube or the like, extends the length of the rod 20 and transfers heat from the end of the rod 20, when lit, to the botanical material in the filter segment 70. While the channel 80 is depicted as extending the length of the rod 20, the channel 80 may, in some embodiments (not depicted), end before the end of the rod 20 that is opposite the mouth end so that the end of the smoking article has an appearance similar to a conventional cigarette.

Claims

CLAIMS:

1. A smoking article comprising:

a tobacco rod;

a botanical material downstream of the tobacco rod, wherein the botanical material comprises a flavourant having a vapor pressure of less than about 55 pascals at standard ambient temperature and pressure;

a channel extending along the tobacco rod and configured to transfer heat from a lit end of the rod through the channel to the botanical material.

2. A smoking article according to claim 1 , wherein the botanical material comprises about 5% or more by weight of the flavorant.

3. A smoking article according to claim 1 or claim 2, wherein the botanical material is provided in a filter segment.

4. A smoking article according to claim 3, wherein the upstream end of the filter segment having the botanical material is provided immediately downstream of the downstream end of the channel.

5. A smoking article according to claim 3, wherein the upstream end of the filter segment having the botanical material is spaced between around 1 mm and around 15 mm from the downstream end of the channel.

6. A smoking article according to any one of the preceding claims, further comprising one or more filter segments disposed downstream of the botanical material.

7. A smoking article according to any one of the preceding claims, wherein the botanical material comprises a flavourant selected from at least one of eugenol, eugenol acetate and Beta-Caryophyllene or any combination thereof.

8. A smoking article according to any one of the preceding claims, wherein the botanical material comprises clove material.

9. A smoking article according to any one of the preceding claims, wherein the channel is defined by a tube disposed in the rod.

10. A smoking article according to any one of the preceding claims, wherein the channel has a cross-sectional area of between around 2 percent to 25 percent of the cross-sectional area of the rod.

11. A smoking article according to any one of the preceding claims, wherein at least a portion of the botanical material is axially aligned with the downstream end of the channel. 12. A smoking article according to any one of the preceding claims, wherein the botanical material has a variable radial concentration in the smoking article.

A method for providing flavour to a smoker of a smoking article, the smoking article comprising a tobacco rod, the method comprising:

transferring heat from the combustible material of the smoking article, through a channel extending along the rod, to botanical material downstream of the rod to release a flavourant from the botanical material.

A method according to claim 13, wherein the heat transferred through the channel heats, but does not combust, the botanical material to release a flavourant of the botanical material.

15. A method according to claim 13 or claim 14, wherein the channel transfers heat from the combustible material of the smoking article to the downstream botanical material to cause heating of the botanical material at about 50°C or greater.