WO2020157935A1

WO2020157935A1 - Flavor generating segment, and flavor generating article and flavor suction system comprising same

Info

Publication number: WO2020157935A1
Application number: PCT/JP2019/003472
Authority: WO
Inventors: 渓介春木; 片山　和彦
Original assignee: 日本たばこ産業株式会社
Priority date: 2019-01-31
Filing date: 2019-01-31
Publication date: 2020-08-06
Also published as: TW202029890A

Abstract

A flavor generating segment comprising at least one flavor generating sheet, wherein the flavor generating sheet extends in a longitudinal direction and is concentrically arranged about the longitudinal axis, and the at least one flavor generating sheet contains an additive that is permitted for use with tobacco.

Description

Flavor generating segment, flavor generating article and flavor suction system including the same

The present invention relates to a flavor generating segment, a flavor generating article and a flavor suction system including the same.

Developed a non-combustion type flavor suction system as an alternative to conventional cigarettes. For example, Patent Document 1 discloses a tobacco segment crimped and gathered, and a non-combustion type aerosol suction system including the tobacco segment. In the tobacco segment, the sheet is solidly filled. Further, Patent Document 2 discloses a non-combustion type aerosol suction system including a rod formed by stacking a smokable material and the like.

Japanese Patent Publication No. 2014-515274 International Publication No. 2016/156510

　In non-combustion type flavor suction system, stable delivery characteristics are required from the beginning of sucking to the end of sucking. In view of such circumstances, it is an object of the present invention to provide a flavor generating segment having stable delivery characteristics, a flavor generating article including the flavor generating segment, and a flavor suction system.

(1) A flavor generation segment comprising one or more flavor generation sheets,
The flavor generating sheet extends in the longitudinal direction, and is arranged concentrically around the longitudinal axis,
At least one of the flavor generating sheets contains an additive acceptable for use in tobacco.
Flavor generation segment.
(2) The flavor generating segment according to (1), wherein the additive is selected from the group consisting of organic acid metal salts, metal hydroxides, and combinations thereof.
(3) The flavor generating segment according to (1) or (2), wherein the additive contains an element belonging to Group 1 or Group 2 of the periodic table.
(4) The flavor generating segment according to any one of (1) to (3), wherein the amount of the additive is 0.5 to 1.5% by weight based on the weight of the flavor generating sheet.
(5) The flavor generation segment according to any one of (1) to (4), including a plurality of the flavor generation sheets.
(6) A heat transfer sheet extending in the longitudinal direction is further included between the longitudinal axis that is the center of the arrangement and the flavor generating sheet of the innermost layer, and the heat transfer sheet is concentric with the flavor generating sheet. The flavor-generating segment according to any one of (1) to (5), which is arranged in.
(7) The flavor generating segment according to any one of (1) to (6), wherein the ratio of the total number of the flavor generating sheets containing the additive to the total number of the flavor generating sheets is 30% or more. ..
(8) The flavor generating segment according to (7), wherein the ratio is 60% or more.
(9) The flavor generation segment according to (8), wherein the ratio is 100%.
(10) The flavor generating segment according to any one of (1) to (9), wherein at least one of the flavor generating sheets has one or both surfaces partially or wholly surface-treated.
(11) The flavor generating segment according to (10), wherein unevenness is provided on the surface by the surface processing, and the recesses and protrusions extend in the longitudinal direction of the flavor generating segment.
(12) The flavor according to any one of (1) to (11), which has a space extending in the longitudinal direction between the longitudinal axis that is the center of the arrangement and the flavor generating sheet of the innermost layer. Occurrence segment.
(13) A flavor generating article comprising the flavor generating segment according to any one of (1) to (12) and a cooling unit, a filter, or both.
(14) The flavor generating article according to (13), which includes a filter and can be sucked from the filter side.
(15) A flavor suction system comprising the flavor generating segment according to any one of (1) to (12) and a heater for heating the flavor generating segment.
(16) The flavor generating segment has a space extending in the longitudinal direction between the longitudinal axis that is the center of the arrangement and the flavor generating sheet of the innermost layer, and at least a part of the heater is The flavor suction system according to (15), which has a shape that can be positioned in a space.

The figure which shows one aspect of the flavor suction system of this invention. The figure which shows the outline of the flavor generation segment of this invention. The figure which shows the outline of a part of flavor generation segment of this invention. The figure which shows one aspect of arrangement|positioning of a flavor generation sheet. The figure which shows the outline of the flavor generation|occurrence|production article of this invention. Diagram showing the arrangement of heaters Diagram showing the outline of S _OUT and S _in The figure which shows the outline of the manufacturing method of the flavor generation segment of this invention. The figure which shows one aspect of arrangement|positioning of a flavor generation sheet. The figure which shows the outline of the flavor generation sheet where unevenness is provided Sectional photograph of the flavor generating segment obtained in Example 1 Delivery profile of the flavor generating segment obtained in Example 1 The figure which shows the outermost temperature of the flavor generation segment obtained in Example 1.

In the present invention, the flavor generation segment is a base material for generating flavor. The flavor-generating article is an article capable of generating a flavor or an article capable of sucking a flavor, containing at least a flavor-generating segment. The flavor-generating article includes a flavor-generating segment, but the flavor-generating segment itself may be the flavor-generating article. The flavor suction system refers to a combination of a flavor generating article and a heating unit equipped with a heater.

1. Flavor Generating Segment The flavor generating segment of the present invention comprises one or more flavor generating sheets. At least one of the flavor generating sheets is an additive-containing sheet containing an additive that is acceptable for use in tobacco. That is, the flavor generating segment of the present invention comprises one flavor generating sheet and the flavor generating sheet is an additive-containing sheet, and a plurality of flavor generating sheets, one or more of which is an additive containing sheet. Including some embodiments. Even if only one additive-containing sheet is used, stable delivery characteristics can be achieved, but in the latter case, it is preferable to include more additive-containing sheets because more stable delivery characteristics can be achieved. Therefore, the present invention will be described below with reference to an embodiment in which a plurality of flavor generating sheets are provided and at least one of which is an additive-containing sheet unless otherwise specified. In embodiments in which the flavor-generating segment comprises a single flavor-generating sheet and the flavor-generating sheet is an additive-containing sheet, the additive-containing is arranged to form a circle or approximately a circle about the longitudinal axis. However, for convenience, in the present invention, it is said that they are also arranged concentrically in this case.

In the present invention, the sheet refers to a shape having a pair of substantially parallel main surfaces and side surfaces. The sheet is preferably produced by papermaking. In the present invention, the longitudinal direction of the flavor generating segment is a direction orthogonal to the direction in which the flavor generating sheet is wound. Specifically, the direction of h in FIG. 2 and the direction of L in FIG. 8 is the longitudinal direction. Further, since the flavor-generating article is preferably rod-shaped, the longitudinal direction of the flavor-generating article may be regarded as the same as the longitudinal direction of the flavor-generating segment. One aspect of the flavor generating segment of the present invention is shown in FIG. In FIG. 2, 10 is a flavor generating sheet, 12 is a longitudinal axis that is the center of the arrangement, 14 is a space, 16 is a heat transfer sheet, and 18 is a separating portion. The shape of the flavor generating segment of the present invention is not limited, but it is preferably columnar. The flavor generating segment 1 of the present invention preferably has a columnar shape that satisfies the shape defined as follows with an aspect ratio of 1 or more.
Aspect ratio = h/w
w is the width of the bottom surface of the columnar body, h is the height, and it is preferable that h≧w. However, in the present invention, as described above, the longitudinal direction is defined as the direction indicated by h. Therefore, even when w≧h, the direction indicated by h is called the longitudinal direction for convenience. The shape of the bottom surface is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, or the like, and the width w is a diameter when the bottom surface is circular, a long diameter when the bottom surface is elliptical, a polygon, or a rounded polygon. In some cases it is the diameter of the circumscribing circle or the major axis of the circumscribing ellipse. For example, in the embodiment shown in FIG. 2, since the bottom surface is a circle, its diameter can be recognized, and the diameter is the width w and the length orthogonal to this is the height h. The height h of the flavor generating segment 1 is preferably about 5 to 20 mm, and the width w is preferably about 4 to 9 mm. Although not shown, the flavor generation segment 1 may include a wrapper at the outermost portion. The wrapper may be a wrapping paper, or may be composed of the flavor generating sheet 10.

A flavor generating sheet is a sheet that generates a flavor, and includes a sheet in which a component capable of generating a flavor is supported on a sheet base material or a sheet composed of a material that generates a flavor. A plurality of flavor generating sheets are arranged concentrically to form a flavor generating segment. Examples of the component capable of generating a flavor include a flavor component contained in the tobacco raw material and a flavor component such as menthol. Examples of the sheet base material include tobacco materials such as compressed tobacco pellets and tobacco powder. In the present invention, a tobacco material is preferable as the sheet base material. That is, as the flavor generating sheet, a tobacco sheet in which a base material sheet of a tobacco material is loaded with a component capable of generating a flavor if necessary is preferable. The flavor generating sheet may generate an aerosol with heating. An aerosol source such as glycerin, propylene glycol or a polyol such as 1,3-butanediol may be further added in order to accelerate the generation of aerosol. The amount of such an aerosol source added is preferably 5 to 50% by weight, more preferably 10 to 30% by weight, based on the dry weight of the flavor generating sheet. A polyol such as glycerin, propylene glycol and 1,3-butanediol may be added as a flavor component. The flavor-generating sheet is also an aerosol-generating sheet if it contains an aerosol source or if the flavor component produces an aerosol. First, the aerosol generating sheet as a material before being concentrically arranged will be described.

1) Additive In the present invention, the flavor generation segment includes a flavor generation sheet (additive-containing sheet) containing an additive that is allowed to be used in tobacco. The additives that are allowed to be used in tobacco are described in, for example, the “Burning Control Agent” column of “Encyclopedia of Tobacco” (Tobacco Research Center). By providing the flavor generating sheet in which the flavor generating segment contains an additive, stable delivery characteristics can be achieved from the beginning of sucking to the end of sucking. The reason for this is not limited, but it is presumed that the additive functions as a heat conduction adjusting agent and can control how heat is transmitted from the heater to the flavor generating sheet.

The additive is preferably selected from the group consisting of organic acid metal salts, metal hydroxides, and combinations thereof. Examples of the organic acid metal salt include those added as a combustion enhancer to the cigarette paper of combustion type cigarette, and specific examples thereof include salts containing citric acid, tartaric acid, acetic acid, malic acid, formic acid and lactic acid. Examples of the metal component include those belonging to Group 1 or Group 2 of the periodic table. Of these, K, Na and the like are preferable. Examples of the metal hydroxide include hydroxides of metals belonging to Group 2 of the periodic table, and among them, hydroxides of Mg and Ca are preferable. Further, the additive preferably has an endothermic peak between 100 and 400° C. when subjected to thermal analysis. Examples of the endothermic peak include a peak due to a melting point and a peak due to a dehydration reaction of a hydrate. For example, sodium citrate usually exists as a dihydrate, but when it is heated, it dehydrates at 150° C. to be an anhydride. Additives having such endothermic peaks are preferable because they can cool the aerosol appropriately. Therefore, the additive in the present invention also includes its hydrate.

The amount of the additive is preferably 0.5 to 1.5% by weight, more preferably 0.8 to 1.2% by weight, based on the weight of the flavor generating sheet.

At least one of the flavor generating sheets is an additive-containing sheet containing the additive, but the number of the additive-containing sheets is preferably 30% or more, more preferably 60% or more, and more preferably 100% or more of the total number of sheets. % Is more preferable.

2) Preparation When the flavor generating sheet is a tobacco sheet, the tobacco sheet can be appropriately produced by a known method such as papermaking, slurry and rolling. Specifically, in the case of papermaking, it can be manufactured by a method including the following steps. 1) Dried leaf tobacco raw material is roughly crushed and extracted with water to separate a water extract and a residue. 2) The water extract is dried under reduced pressure and concentrated. 3) Pulp is added to the residue, fiberized by a refiner, and then papermaking. 4) Add a concentrated solution of water extract to the paper sheet to make a dried tobacco sheet. In this case, a step of removing a part of components such as nitrosamine may be added (see JP-A-2004-510422). The slurry method can be manufactured by a method including the following steps. 1) Mix water pulp binder and crushed tobacco. 2) Thinly (cast) the mixture and dry. In addition, as described in WO2014/104078, a non-woven tobacco sheet manufactured by a method including the following steps can also be used. 1) Mix powdered tobacco raw material and binder. 2) Sandwich the mixture with a non-woven fabric. 3) The laminate is formed into a constant shape by heat welding to obtain a non-woven tobacco sheet. The composition of the tobacco sheet is not particularly limited, but for example, the content of the tobacco raw material is preferably 50 to 95% by weight based on the total weight of the tobacco sheet. Further, the tobacco sheet may contain a binder, and examples of the binder include guar gum, xanthan gum, CMC (carboxymethyl cellulose), CMC-Na (sodium salt of carboxymethyl cellulose) and the like. The binder amount is preferably 2 to 20% by weight based on the total weight of the tobacco sheet. The tobacco sheet may further contain other additives. Examples of other additives include fillers such as pulp. As described above, the tobacco sheet contains a component capable of generating a flavor. Although a plurality of tobacco sheets are used in the present invention, all such tobacco sheets may have the same composition or physical properties, or some or all of the tobacco sheets may have different compositions or physical properties. When the flavor generating sheet is other than the tobacco sheet, for example, a sheet using a plant pulp other than the tobacco raw material as a sheet base material can be used.

A flavor generating sheet containing an additive can be manufactured by preparing a solution of the additive and applying or spraying the solution onto the flavor generating sheet. Alternatively, the flavor generating sheet containing the additive can be produced by immersing the flavor generating sheet in a solution of the additive. The solvent used for the solution is not limited, but alcohol such as ethanol is preferable.

3) Dimension etc. The shape of the flavor generating sheet is not limited, but the shape of the sheet main surface is preferably quadrangular. Although the thickness is not limited, it is preferably 200 to 600 μm in consideration of highly efficient heat exchange, strength of the flavor generating segment, and the like. The thickness of each flavor generating sheet may be the same or different. The length corresponding to the peripheral length when arranged concentrically is called the flavor generation sheet width W, and the length corresponding to the flavor generation segment length is called the flavor generation sheet length L. It is preferable that L is the same in all flavor generating sheets. Regarding W, it is preferable that W of the flavor generating sheet forming the outermost layer when arranged concentrically is larger than W of the flavor generating sheet forming the innermost layer. The reason for this will be described later.

4) Surface treatment At least one of the plurality of flavor generating sheets preferably has a surface treatment on a part or all of at least one surface. In the present invention, the surface processing refers to processing for forming a plurality of irregularities on at least one main surface of the flavor generating sheet, that is, the front surface or the back surface. The surface processing method is not particularly limited, and known processing such as crimping processing, embossing processing, debossing processing, cutting processing, and half cutting can be used. In the present invention, the crimping process is a process of forming wrinkles on the sheet. For example, by passing a flavor generating sheet between a pair of rollers having a plurality of convex portions on the front surface, crimping is performed by providing wrinkles extending orthogonally to the sheet conveying direction on both the front surface and the back surface of the flavor generating sheet. be able to. The convex portion provided on the roller extends perpendicularly to the sheet conveying direction. The pitch between the apexes of the protrusions provided on the roller is preferably 0.5 to 2.0 mm. Therefore, the pitch of the flavor generating sheet is preferably 0.5 to 2.0 mm. Further, the pitch of the flavor generating sheet is preferably 1.5 to 20% with respect to the peripheral length of the wrapper or the wrapping paper. The height H of the irregularities made by the crimp when the average thickness of the sheet and T _av, is preferably 1.05T _{_av} ~ 1.59T _av. The height H is defined as the distance from the bottom of the sheet to the top of the sheet when the crimped sheet is placed on a horizontal surface. The embossing process and the debossing process are processes in which a convex processing tool is pressed against a sheet to form a recess on one side or both sides of the sheet. Cutting is a process of removing a part of the sheet to form a recess, and may be performed by mechanical processing for mechanically cutting the sheet or by non-contact processing such as laser processing. The half-cutting is a processing in which a cut is formed on one or both sides of the sheet to a depth such that the sheet is not cut, and preferably to a depth not more than half the sheet thickness. A knife or a laser can be used for the half-cut processing. As will be described later, by subjecting the flavor generating sheet to a surface treatment, it is possible to efficiently form a non-contact portion, preferably a gap described later, when arranged concentrically. However, it is preferable that the flavor generating sheet serving as the innermost layer is not surface-treated. The pitch between the vertices of the convex portions of the flavor generating sheet may be the same or different within the same sheet. Further, the pitch between the vertices of the convex portions of each flavor generating sheet may be different for each sheet or may be the same.

Fig. 10 shows one aspect of the flavor generating sheet that has been cut. In the figure, 10 is a concave-convex flavor generating sheet, 10c is a convex portion (mountain portion), 10r is a concave portion (groove portion), f is a direction length (hereinafter also referred to as “groove width”) orthogonal to the direction in which the concave-convex extends, and d is The length in the thickness direction (hereinafter also referred to as “groove depth”). FIG. 10 shows the uneven flavor generating sheet 10 placed in a flat state. Further, although the figure shows a mode in which unevenness is provided on one side, the unevenness may be provided on both sides. In this case, the positions of the recesses on both sides may be the same or different.

From the viewpoint of workability, it is preferable that the pitch Pt of the concavities and convexities be constant, and the cross-sectional shape of the recesses be substantially rectangular. In this case, by adjusting the sizes of d and f, it is possible to control the delivery profile of the flavor and taste component in the flavor generating article. As a typical example of the flavor and taste component, nicotine can be mentioned. For example, when (i) f<d, that is, when a sharp concave portion is provided, initial delivery can be improved. When (ii) f≧d, that is, when a broad concave portion is provided, the delivery can be increased to the final stage. In one aspect, in the case of (i), the groove width is preferably 10% or more and less than 50% with respect to the pitch, and the groove depth is preferably 50 to 99% with respect to the sheet thickness. For example, when the sheet thickness is 0.6 mm and the pitch is 1 mm, the groove width f is 0.1 to 0.5 mm and the groove depth d is appropriately selected from 0.3 to 0.59 mm. In the case of (ii), the groove width is 50 to 90% with respect to the pitch, and the groove depth is 30% or more and less than 50% with respect to the sheet thickness. For example, when the sheet thickness is 0.6 mm and the pitch is 1 mm, f is 0.5 to 0.9 mm and d is appropriately selected from 0.1 to 0.3 mm. If the groove width and the groove depth are not constant in one unevenness flavor generating sheet, the average values thereof can be set to f and d. The pitch Pt of the irregularities is not limited, but is preferably 0.5 to 1.5 mm, more preferably 0.8 to 1.2 mm.

Next, the flavor generating sheets arranged concentrically will be described.
1) Multiple flavor generating sheets arranged concentrically Each flavor generating sheet extends in the longitudinal direction of the flavor generating segment and is arranged concentrically by roll-up molding or the like. In the present invention, “arranged concentrically” means that the centers of all flavor generating sheets are arranged at substantially the same position. However, when the flavor generating sheets are arranged in an elliptical cross section, the intersection is defined by the major axis and the minor axis. An axis passing through the center and parallel to the longitudinal direction is referred to as a "longitudinal axis that is the center of arrangement" or simply "center axis of arrangement". As shown in FIG. 2, the center axis 12 of the arrangement is preferably the same as the axis passing through the center of the cross section of the flavor generating segment 1, that is, the center axis of the flavor generating segment, but is displaced from the center axis of the flavor generating segment 1. Good. As described above, in the present invention, the mode in which the centers are eccentric is also referred to as "arranged concentrically". For example, when the width of the flavor generating segment 1 is 2R, the central axis 12 of the arrangement may be offset from the center axis of the flavor generating segment 1 by about 0.1R to 0.7R. In the present invention, the number of the flavor generating sheets 10 arranged concentrically is preferably 3 to 12. By setting the number of flavor generating sheets to such a number, it is possible to generate a sufficient amount of flavor components, secure a sufficient space as a gap described below, and improve the efficiency of delivering the generated flavor. Further, the total weight of the plurality of flavor generating sheets included in the flavor generating segment is preferably 130 to 685 mg, and more preferably 200 to 350 mg.

Since each flavor generating sheet is arranged so as to have a non-contact portion between the adjacent sheets, there is a non-contact portion where the flavor generating sheets do not contact each other between at least one pair of the adjacent flavor generating sheets. In this case, the aspect 1 in which the adjacent flavor generating sheets are not entirely in contact with each other in the circumferential direction and the aspect in which the flavor generating sheets are in contact with each other between at least one pair of the adjacent flavor generating sheets There are two. In the present invention, “arranged concentrically” also includes aspect 2.

As described above, the flavor-generating sheet contains an aerosol source such as glycerin, but it is preferable to adjust the weight of the aerosol source contained in each flavor-generating sheet so that the delivery of the aerosol is uniform throughout the suction. For example, as shown in FIG. 9(1), consider the case where the positions A to C are specified from the center of the flavor generation segment toward the outside, and sheets having the same thickness are present in the regions including the positions (see FIG. 9). (2)). In this case, if the weight of the aerosol source of each sheet is the same, the weight of the aerosol source per sheet thickness will be the same. Therefore, the amount of aerosol source that can be generated at the positions A, B, and C can be made substantially the same.

On the other hand, when sheets with different thicknesses exist in the region including the position (FIG. 9(3)), even if the weight of the aerosol source of each sheet is the same, the weight of the aerosol source per sheet thickness is different. The amount of aerosol source that can be generated at positions B, C is also different. In this case, if the sheet is designed so as to satisfy the following relationship, the amounts of aerosol sources that can be generated at the positions A, B, and C can be made substantially the same.
X/a=Y/b=Z/c
a: the thickness of the sheet A covering the position A,
X: Weight of the aerosol source contained in the sheet A covering the position of A: b: Thickness of the sheet B covering the position of B,
Y: Weight of the aerosol source contained in the sheet B covering the position of B: c: Thickness of the sheet C covering the position of C,
Z: Weight of aerosol source contained in sheet C covering position C

For example, such a design is possible by providing a difference in the inner and outer circumferences of the cylindrically arranged sheets and a difference in the surface processing on the inner and outer surfaces. In the latter case, for example, a mode in which a large number of half cuts are provided on the inner surface and a small number of half cuts are provided on the surface can be considered. Furthermore, by changing the weight of the flavor component and the flavor component contained in the sheet in the sheet arranged on the inner side and the sheet arranged on the outer side, it is possible to change the flavor and taste at a desired timing during inhalation. it can.

2) Non-contact portion In Embodiment 2, the non-contact portion formed between the contact portion and the contact portion is referred to as "gap". In the aspect 2, since a plurality of gaps are formed along the longitudinal direction between the adjacent sheets, it is possible to secure the flavor flow path and improve the flavor delivery efficiency, and further to improve the flavor contact efficiency. The heat from the heater can be transferred to the flavor generating sheet on the outside, so that the heat transfer efficiency can be improved. Therefore, the second mode is preferable in the present invention. In this case, it is more preferable that some or all of the gaps extend from the front end portion to the rear end portion of the flavor generating segment.

In Aspect 2, at least one of the flavor generating sheets and at least one of the flavor generating sheets adjacent to the flavor generating sheet are in contact with each other at least in part, but the plurality of flavor generating sheets are arranged in the circumferential direction, that is, in the winding direction. It is preferable that they are in contact with each other. Thus, the method for bringing adjacent flavor generating sheets into contact with each other is not particularly limited, and for example, by performing the above-mentioned surface treatment on at least one flavor generating sheet or by changing the width of each flavor generating sheet. You can As a method of bringing adjacent flavor generating sheets into contact with each other in the present invention, it is preferable to subject at least one of the flavor generating sheets to a surface treatment. The surface-processed flavor generating sheet forms a convex portion in the circumferential direction when rolled up. Among the plurality of rolled flavor generating sheets, the position of this convex portion in the adjacent flavor generating sheet does not exist at the same position in the circumferential direction, that is, by shifting the phase of the unevenness in the circumferential direction of each flavor generating sheet, The contact portion can be provided more reliably (see FIG. 3). In FIG. 3, C is a contact portion and V is a gap. The method of shifting the phase is not limited, but for example, changing the pitch of the surface processing for each flavor generating sheet, changing the thickness and width of each flavor generating sheet, changing the force applied in the winding direction during roll-up molding for each layer, etc. There is a method. The contacts need not be glued. When the flavor generating sheet has a plurality of convex portions provided by the surface treatment, at least one of the convex portions may be in contact with the adjacent flavor generating sheet. In order to extend the gap from the front end portion to the rear end portion of the flavor generating segment, the longitudinal direction of the convex portion formed on the crimped sheet is parallel or substantially parallel to the longitudinal direction of the flavor generating segment. Is preferred. The longitudinal direction of the convex portion is the direction in which the ridge line extends, and is the direction orthogonal to the sheet conveying direction during processing by the crimp roller.

It is preferable that the maximum value Gmax of the interlayer distance between two adjacent flavor generating sheets is larger than the maximum value Tmax of the flavor generating sheet thickness of at least one of the two adjacent flavor generating sheets. This can be confirmed by the following method. As shown in FIG. 3, the interlayer distance n formed between the nth sheet and the (n+1)th sheet in a certain cross section of the flavor generating segment 1 is measured to determine the maximum value G _(n) max. Next, the thicknesses of the n-th sheet and the (n+1)-th sheet are measured, and the maximum values T _(n) max and T _(n+1) max are determined and compared. This measurement is performed for all layers. For example, when the number of sheets is 4, the measurement is performed on three layers. Then, it is confirmed that the following is satisfied in the cross section.
G ₍₁₎ max>T ₍₁₎ max or G ₍₁₎ max>T ₍₂₎ max
G ₍₂₎ max>T ₍₂₎ max or G ₍₂₎ max>T ₍₃₎ max
G ₍₃₎ max>T ₍₃₎ max or G ₍₃₎ max>T ₍₄₎ max

When this relationship is satisfied in an arbitrary cross section, the maximum value Gmax of the interlayer distance between two adjacent flavor generating sheets is greater than the maximum value Tmax of the flavor generating sheet thickness of at least one of the two adjacent flavor generating sheets. Is also big. When it is difficult to measure the flavor generating sheet 10 because it is not fixed, the following measurement is preferable. First, the flavor generating segment 1 is impregnated with a low-viscosity curable resin (for example, an epoxy resin), the non-contact portion is filled with the resin, and then the resin is cured to prepare a measurement sample. Next, the measurement is performed while cutting the sample.

The ratio of the total amount of the non-contact portion in the flavor generating segment (hereinafter also referred to as “porosity”) is preferably 0.10 to 0.40, more preferably 0.15 to 0.36, and 0 Particularly preferably, it is 0.25 to 0.33. By setting the porosity within the preferable range, the flavor can be efficiently supplied. Further, by setting the porosity to a more preferable range, it is possible to maintain the efficient release of the flavor component contained in the sheet in the flavor generating segment from the initial stage of suction to the final stage.

3) Configuration etc. It is preferable that the shape of the flavor generating segment is maintained by the restoring force of the flavor generating sheet. That is, it is preferable that the arranged flavor generating sheet emits a force to spread to the outside by the restoring force, and the flavor generating sheet or the wrapper existing on the outside receives the force to maintain the shape of the flavor generating segment. .. Therefore, it is preferable that the restoring force of the flavor generating sheet 10 _in , which is the innermost layer, is larger than the restoring force of the other flavor generating sheets, because the shape is more stable (FIG. 2). The restoring force can be adjusted by the thickness of the sheet and the presence or absence of surface treatment. The thicker the sheet, or the more untreated the surface, the greater the restoring force. Therefore, it is preferable to use a sheet that is not surface-treated as the innermost flavor generating sheet 10 _in . Specifically, the degree of restoring force can be evaluated by winding the sheet around a vertically standing metal rod and measuring the distance between the sheet end faces obtained as a result of releasing the force that contributes to the winding. In this way, a function can be imparted to the flavor generation segment by making the plurality of flavor generation sheets have a specific configuration. From the viewpoint of further stabilizing the shape and the like, the wrapper preferably has an overlapping portion. It is preferable that the overlapping portion is bonded.

In addition to this, for example, a configuration in which surface-processed flavor generating sheets and non-surface-processed flavor generating sheets are alternately present is also preferable. In this case, it is possible to maintain the shape of the flavor generation segment and secure the gap. It is also preferable that only one surface of the flavor generating sheet is subjected to surface processing, and the processed surface faces the central axis side of the arrangement. In this case, the strength of the flavor generating segment can be improved. In order to have such a mode, it is preferable that the flavor generating sheet is subjected to half-cut processing as surface processing.

The flavor generating sheet 10 provided with unevenness may be arranged as shown in FIG. Specifically, the convex portions of each sheet can be arranged at substantially equal positions in the circumferential direction (FIG. 4(1)). Further, the recesses of the adjacent sheets in the circumferential direction can be arranged at substantially the same positions as the recesses of the adjacent uneven flavor generating sheet (FIG. 4(2)). Further, with respect to the flavor generating sheet 10 having both sides provided with protrusions and recesses, the protrusions of the respective flavor generating sheets can be arranged at substantially equal positions in the circumferential direction (FIGS. 4(3) and (4)). FIG. 4(3) shows a mode in which the concavo-convex pattern is symmetrical on both sides of the flavor generating sheet, and FIG. 4(4) shows a mode in which the concave portion on one surface of the flavor generating sheet exists at the position of the convex portion on the other surface. Indicates.

As shown in FIG. 2, it is preferable that one flavor generating sheet is continuous in the circumferential direction. In one flavor generating sheet, the overlapping portions where the sheets overlap may or may not exist. The overlapped portion is a portion where one end in the circumferential direction of the flavor generating sheet overlaps the other end in one aspect. The presence of the overlapping portions at both ends has an advantage that the strength of the flavor generating segment can be improved. However, it is preferable that the flavor generating sheet of the innermost layer is not bonded to a region in which one end in the circumferential direction exceeds the other end. This is because the presence of the adhesion region reduces the restoring force of the flavor generating sheet in the innermost layer.

On the other hand, if there is no overlapping part, there is an advantage that the air flow path can be easily secured. In the mode in which the overlapping portion does not exist, there are a mode in which both ends of the flavor generating sheet in the circumferential direction are in contact with each other and a mode in which they are separated from each other. In the case where both ends are in contact with each other, it is preferable that both ends of the flavor generating sheet of the innermost layer are not bonded. This is because if both ends are adhered, the restoring force of the flavor generating sheet in the innermost layer is reduced.

From the viewpoint of the ease of manufacturing the flavor generating segment 1, it is preferable that both ends of the flavor generating sheet in the circumferential direction are spaced apart from each other, that is, it is preferable to have a spacing portion between both ends. The separation distance is not limited, but it is preferable that the distance between both ends of the flavor generating sheet is more than 0 mm and 2 mm or less. When separated in this way, both ends are also said to be adjacent. Further, in the latter mode, as shown in FIG. 2, it is preferable that the spacing portions 18 of the flavor generating sheet 10 are present at substantially the same position in the circumferential direction. The presence of the spacing portions at substantially the same position means that the spacing portions 18 penetrate from the outer peripheral portion toward the center of the arrangement. With such a structure, the production of the flavor generating segment 1 of the present invention becomes easier. However, when the flavor generating sheet 10 is used as the wrapper, both ends of the flavor generating sheet may overlap.

As described above, it is preferable that the perimeter of the outermost flavor generating sheet is longer than the perimeter of the innermost flavor generating sheet. As described below, it is possible to form a flavor-generating segment by roll-up molding a laminate in which a plurality of flavor-generating sheets are laminated flat, but in this case, when the circumference is set as described above, the flavor-generating segment is formed. It will be easy.

The flavor generation segment may have a space near the central axis of the arrangement. Specifically, as shown in FIG. 2, a space 14 extending in the longitudinal direction may be provided between the central axis 12 of the arrangement and the flavor generating sheet 10 _in which is the innermost layer. The cross-sectional area of such a space is preferably 15 to 46% of the cross-sectional area of the flavor generating segment 1. By setting the cross-sectional area of the space 14 within the preferable range, for example, a space for housing a cylindrical heater as shown in FIG. 6A inside the segment can be secured. When heating the flavor generating segment from the outer periphery as shown in FIG. 6C, it is preferable that the cross-sectional area of the space 14 is as small as possible. Specifically, the cross-sectional area of the space 14 is preferably equal to or less than the total cross-sectional area of the non-contact portion formed between two adjacent flavor generating sheets.

In such a flavor generation segment, the center side in the cross section, that is, the inner side of the innermost layer of the flavor generation sheet arranged concentrically, or the side opposite to the center in the cross section, that is, the flavor generation arranged concentrically A heat conductive member may be provided further outside the outermost layer of the sheet. The heat conductive member is preferably a sheet-shaped member (heat transfer sheet), and specifically, a metal sheet such as aluminum can be used. The method for arranging the heat transfer sheet is not limited, but the heat transfer sheet may be arranged concentrically with the flavor generating sheet (see FIG. 2), or may be attached to the front surface or the back surface of the flavor generating sheet.

The position of arranging the heat transfer sheet is not limited, but it is preferable to dispose the heat transfer sheet close to the heater in the flavor generating system because heat generated from the heater can be efficiently conducted to each flavor generating sheet. As will be described later in detail, when the heater 30 is arranged in the central portion of the flavor generating segment as shown in FIGS. 6A, 6B, and 6B′, the heat conductive member is also arranged in the central portion. Preferably. Further, when the heater is arranged on the outer periphery of the flavor generating segment as shown in FIG. 6C, it is preferable that the heat conductive member is also arranged on the outer peripheral side of the flavor generating segment.

2. Flavor Generating Article FIG. 5 shows one mode of the flavor generating article. In FIG. 5, 2 is a flavor generating article, 1 is a flavor generating segment, 20 is a mouthpiece, 22 is a filter, 24 is a cavity, and 26 is a support member. The central axis of the arrangement of the flavor generating segment 1 and the longitudinal direction of the flavor generating article 2 are parallel. As described above, the support member and the cavity may be optionally provided in the flavor generating article. The mouthpiece 20 is a member having a mouthpiece and may include a filter 22. Although the size of the mouthpiece 20 is not limited, the mouthpiece 20 preferably has the same width as the flavor generating segment 1 and preferably has a length of 26 to 50 mm.

The filter 22 is preferably made of a material usually used in this field such as a cellulose acetate filter. The length of the filter 22 is preferably 12 to 60% of the total length of the mouthpiece 20.

The cavity 24 is a space, and ventilation may be provided on the side surface of the wrapper forming the cavity 24. The cavity 24 is a cooling unit that cools the heated flavor. Further, the cavity 24 also has a function of appropriately mixing flavor and air to adjust flavor and the like. The length of the cavity 24 is preferably 8 to 77% of the total length of the mouthpiece 20. The cavity 24 may be provided with cooling elements to enhance the cooling function. Examples of the cooling element include a polylactic acid sheet, and a plurality of polylactic acid sheets subjected to crimping can be used as the cooling element.

The support member 26 enhances the strength of the flavor generating article and retains its shape. The support member 26 is preferably composed of a heat-resistant plastic such as cellulose acetate or polyether ether ketone (PEEK), silicon, ceramic or the like, which is a material usually used in this field. Further, as the support member, for example, a cylindrical member having a space in the central axis in the longitudinal direction can be preferably used. The length of the support member 26 is preferably 14 to 77% of the total length of the mouthpiece 20.

3. Flavor suction system The flavor suction system of the present invention includes a heater. The heater preferably heats the flavor generating segment non-combustively, more preferably electrically. The heater preferably includes a heating unit including a power source and the like. FIG. 1 shows one embodiment of the flavor suction system of the present invention. In the figure, 1 is a flavor generating segment, 20 is a mouthpiece, 22 is a filter, 30 is a heater, and 32 is a heating unit.

The shape of the heater 30 is not limited, but it is preferable that a part of the heater 30 has a shape that can be arranged in the space 14 in the flavor generation segment. For example, it may be a sheet heater, a flat plate heater, or a tubular heater. The sheet-shaped heater is a flexible sheet-shaped heater, and examples thereof include a heater including a film of a heat-resistant polymer such as polyimide (thickness: about 20 to 225 μm). The plate heater is a rigid plate heater (thickness: about 200 to 500 μm), and for example, a heater having a resistor circuit on a plate base material and having that portion as a heat generating portion can be mentioned. The tubular heater is a hollow or solid tubular heater, and examples thereof include a heater having a resistance circuit on the outer peripheral surface and using the portion as a heat generating portion. The sectional shape of the cylindrical heater may be a circle, an ellipse, a polygon, a rounded polygon, or the like.

The heater may be arranged arbitrarily, but the preferred embodiment will be described below with reference to FIG. FIG. 6 is a sectional view of the flavor suction system of the present invention. In FIG. 6, 30 is a heater and 10 is a flavor generating sheet.

As shown in FIGS. 6A and 6B, the heater 30 can be arranged in the space 14 of the flavor generating segment. FIG. 6A shows a mode in which the solid cylindrical heater 30 is arranged in the space, and FIG. 6B shows a mode in which the flat plate heater 30 is arranged. Although not shown, the flavor generating segment preferably has a heat transfer sheet arranged concentrically with the flavor generating sheet 10, and the heat transfer sheet is more preferably adjacent to the heater 30. Thus, the flat plate heater and the tubular heater are suitable for heating the flavor generating sheet 10 from the inside. When a flat heater is used as shown in FIG. 6(B'), the heater may be inserted so as to break the innermost flavor generating sheet 10 _in or the flavor generating sheet 10 present in the vicinity thereof.

When the heater 30 as shown in FIGS. 6A and 6B is arranged in the space 14, the cross-sectional area of the void existing from the flavor generating sheet 10 _in of the innermost layer to the central axis direction side of the arrangement is the largest. It is preferably smaller than the total cross-sectional area of the non-contact portion existing from the flavor generating sheet of the inner layer to the outer peripheral side. FIG. 7 shows a part of the cross section of the flavor generation segment 1 in which the heater 30 is arranged in the space 14. In FIG. 7, the former cross-sectional area is represented by S _in and the latter cross-sectional area is represented by S _out . In this embodiment, S _out is preferably greater than S _in . Further, the relationship between S _in and S _out is more preferably maintained in the longitudinal direction of the flavor generating segment, and S _in and S _out are constant values _in the longitudinal direction of the flavor generating segment. Is particularly preferable.

When there are m+1 flavor generating sheets, there are m layers between two adjacent flavor generating sheets. Letting S _{m be} the cross-sectional area of the non-contact portion between the layers, S _out =S ₁ +... +S _m . At this time, it is more preferable that any S _m satisfy the relationship of S _m >S _in . The relationship of S _m >S _in is more preferably maintained along the longitudinal direction of the flavor generating segment, and the values of S _m and S _in are constant over the longitudinal direction of the flavor generating segment. Is particularly preferable. With such a preferable configuration, the contact efficiency between the air and the flavor generating sheet is increased, so that efficient heat exchange and flavor generation can be achieved. S _out and S _in can be measured by observing a plurality of cross sections of the flavor suction system 3 similarly to Gmax and Tmax. At this time, it is determined that the flavor generating sheet exists _in the space between the flavor generating sheet 10 _in and the flavor generating sheet 10 _out .

As shown in FIG. 6C, the heater 30 can be arranged outside the flavor generating sheet 10 _{out which} is the innermost layer. If the flavor generating segment 1 comprises a wrapper, the heater 30 may be located outside the wrapper. Further, as shown in FIG. 6D, the heater 30 can be arranged between the flavor generating sheets 10. As described above, the sheet-shaped heater is suitable for heating the flavor generating sheet 10 from the outside or the middle. The sheet heaters may have their ends separated or in contact with each other. Also in this aspect, it is preferable that the flavor generating segment has a heat transfer sheet arranged concentrically with the flavor generating sheet 10, and the heat transfer sheet is more preferably adjacent to the heater 30.

4. Manufacturing Method The manufacturing method of the flavor suction system 3 of the present invention is not limited, but the flavor generating segment 1, the mouthpiece 20, the heater 30 and the like are prepared respectively and can be manufactured by combining them.

As shown in FIG. 8, in the flavor generating segment 1, a plurality of flavor generating sheets 10 having different widths W are prepared, and a laminated body 100 is prepared in which W is laminated so that W becomes smaller from the bottom portion to the top portion. It can be manufactured by passing it through a winding tube 6 and winding it up. FIG. 8B is a view of the laminated body 100 viewed from the opening direction of the winding tube 6. However, the laminated body 100 is prepared such that a non-contact portion is formed between the flavor generating sheets adjacent to each other after roll-up molding. For example, the entire surfaces of the adjacent flavor generating sheets 10 are laminated without adhering, the parts of the adjacent flavor generating sheets 10 are adhered and laminated, or the entire surface or a part of the adjacent flavor generating sheets 10 is adhered. The laminated body 100 can be prepared by gently adhering and laminating so as to peel off after roll-up molding. If necessary, a heat transfer sheet may be arranged in the laminate 100, or a wrapper may be arranged at the bottom of the laminate 100. Further, a space 14 can be formed by placing a cylindrical dummy such as a mandrel on the top of the laminated body 100 to form the flavor generating segment 1 and then removing the dummy.

When a flat heater or a tubular heater is used as the heater 30, the flavor suction system 3 can be manufactured by inserting the heater 30 into the space 14. Further, the flavor suction system 3 may be manufactured by passing the laminated body 100 having the heater 30 mounted on the top thereof through the winding tube 6.

When a sheet-shaped heater is used as the heater 30, the flavor suction system 3 can be manufactured by passing the laminated body 100 having the heater 30 arranged between the flavor generating sheets 10 or at the bottom thereof through the winding tube 6.

The mouthpiece 20 including the filter 22 may be prepared by a known method. For example, the flavor suction system 3 including the filter 22 can be manufactured by disposing the filter 22 at the rear end portion of the flavor suction system 3 and winding them with a wrapper. By disposing the support member 16 so as to abut the rear end of the flavor suction system 3 and further disposing the filter 22 at a distance, the flavor suction system 3 further including the support member 16 and the cavity 24 can be manufactured.

[Example 1]
350 g of tobacco cut was taken as one batch, and 12 times the water of the tobacco cut was added and mixed. The mixture was heated to 50° C. and the water-soluble component was extracted with a screw to obtain a tobacco material and an extract. The extract was concentrated, and then 15% by weight of glycerin was added to the concentrate to obtain an additive solution.

Meanwhile, plate pulp was prepared, and water was added to the plate pulp to crush it. 7% by weight of crushed pulp was mixed with the tobacco material. The mixture was beaten using a refiner and water was added so that the solid content concentration was 1.5% by weight to prepare a slurry. Paper was made using the slurry and dried at 120° C. to obtain a base sheet. The base sheet was impregnated with the additive solution. Then, the sheet was dried at 120° C., and allowed to stand under a harmony condition of 22° C./60% to obtain a flavor generating sheet. The basis weight of the obtained flavor generating sheet was 503.5 g/m ² , and the thickness was 583.3 μm.

Laser processing was performed on one side of the flavor generating sheet using a laser processing machine (Trotec, speedy 100). By the processing, a recess having a groove width f of 0.2 mm and a groove depth d of 0.5 mm was provided. The uneven pitch Pt was 1 mm.

A sodium citrate hydrate was dissolved in ethanol to prepare a solution having a sodium citrate hydrate concentration of 2.2% by weight. 100 mg of the solution was applied to 200 mg of the sheet and dried to prepare an additive-containing flavor generating sheet. The amount of sodium citrate hydrate added was 1.1% by weight based on the dry weight of the flavor generating sheet.

Three flavor generating sheets that have been subjected to the surface treatment and to which additives have been added are laminated on a wrapping paper with the surface-treated surface facing downward, and a cylindrical dummy is placed on the uppermost portion to form a laminate. Got This laminated body is passed through a winding tube having a diameter of 7 mm to wind up a wrapping paper and a concave-convex flavor generating sheet, and then a cylindrical dummy is pulled out to form a tobacco segment which is a flavor generating segment having a space extending in the longitudinal direction in the central portion. Was manufactured. The uneven portion extended in the longitudinal direction of the segment. The length L of the obtained tobacco segment was 12 mm. The diameter of the cylindrical dummy was 3.2 mm. The ratio was constant over the length of the flavor generating segment.

A 45 mm long wrapper was prepared, and the tobacco segment was placed on the wrapper such that the longitudinal direction of the wrapper and the longitudinal direction of the tobacco segment were in the same direction. A hollow cylindrical acetate filter with a length of 8 mm was then prepared and placed on the wrapper adjacent to the tobacco segment. At this time, the central axes of the both were made to coincide with each other. The wrapper was rolled up to obtain a flavor generating article 2 including a tobacco segment having a length of 12 mm, a hollow cylindrical acetate filter having a length of 8 mm, and a cavity having a length of 25 mm in this order. A photograph of the cross-sectional view is shown in FIG.

As a heating device for heating the obtained flavor generating article, a hollow cylindrical heater having a length of 12 mm and a diameter of 3.2 mm, a battery for heating the heater, and a control circuit for controlling the heater and the battery Then, a heating unit provided with a housing for mainizing each member was prepared. The hollow cylindrical heater was inserted into the space of the flavor generating article manufactured in Example 1 to obtain a flavor suction system.

Using an automatic smoking device (RM26 manufactured by Bolgwaldt) connected to a Cambridge filter, the amount of nicotine and the amount of glycerin when the flavor suction system was subjected to smoking were measured. The automatic smoking device has an electrically controlled suction syringe and an electromagnetic valve between the syringe and the Cambridge filter whose flow path can be changed by a valve controller so that fluid communication with the Cambridge filter can be controlled. I was prepared. Each sample was connected to the Cambridge filter of the apparatus, and the component amount was measured according to the cumulative puff operation frequency. Specifically, the valve controller opened and closed the electromagnetic valve to connect the syringe during suction and the Cambridge filter for 2 seconds, and then released the Cambridge filter to the atmosphere for 28 seconds. After performing such a pseudo puff operation once as such a pseudo puff operation, the Cambridge filter was collected to obtain an analysis sample in which the flavor of the puff was collected once. The suction by the suction syringe was set so that the suction capacity was 55 mL/2 sec. The quantification was carried out using a gas chromatograph-mass spectrometer (GC/MS) after shaking extraction of each Cambridge filter with 10 mL of EtOH solvent. The results are shown in Table 1. In addition, a thermocouple was installed on the surface of the flavor-generating article, which was located at the central position in the longitudinal direction of the flavor-generating sheet, and the outermost temperature change of the flavor-generating article was measured.

[Examples 2 and 3]
A flavor suction system was produced and evaluated in the same manner as in Example 1 except that the additives and the amounts thereof were changed as shown in Table 1.

[Comparative Example 1]
A flavor suction system was produced and evaluated in the same manner as in Example 1 except that no additive was used. The results are shown in Table 1, FIG. 12 and FIG. FIG. 12 shows the delivery amounts of the components that affect the flavor and taste, and nicotine was used as the representative component.

As shown in Table 1, there was no significant difference in the total delivery amount between the example and the comparative example. However, as shown in FIG. 12, in the examples, there was little variation in delivery throughout smoking, and stable delivery was achieved. As shown in FIG. 13, in the flavor generating system of the example, the outermost temperature rise was suppressed, and it is considered that the stable delivery throughout the smoking was achieved by this. The way heat is transferred to the flavor sheet has a great influence on the delivery characteristics, but the way heat is transferred to the flavor sheet varies depending on the additive, so that it is possible to control the delivery profile by selecting the additive.

1 Flavor generating segment 10 Flavor generating sheet 12 Central axis of arrangement 14 Space 16 Heat transfer sheet 18 Separation part 100 Laminate C Contact part V Gap G Distance between flavor generating sheets T Flavor generating sheet thickness L Flavor generating sheet length W Flavor generating Seat width

2 Flavor generating article 20 Mouthpiece 22 Filter 24 Cavity 26 Supporting member

3 Flavor suction system 30 Heater 32 Heating unit

6 winding tubes

Claims

A flavor generation segment comprising one or more flavor generation sheets,
The flavor generating sheet extends in the longitudinal direction, and is arranged concentrically around the longitudinal axis,
At least one of the flavor generating sheets contains an additive acceptable for use in tobacco.
Flavor generation segment.
The flavor-generating segment according to claim 1, wherein the additive is selected from the group consisting of organic acid metal salts, metal hydroxides, and combinations thereof.
The flavor generating segment according to claim 1 or 2, wherein the additive contains an element belonging to Group 1 or Group 2 of the periodic table.
The flavor generating segment according to any one of claims 1 to 3, wherein the amount of the additive is 0.5 to 1.5% by weight based on the weight of the flavor generating sheet.
The flavor generation segment according to any one of claims 1 to 4, comprising a plurality of the flavor generation sheets.
Between the longitudinal axis that is the center of the arrangement and the flavor generating sheet of the innermost layer, further includes a heat transfer sheet extending in the longitudinal direction, the heat transfer sheet is arranged concentrically with the flavor generating sheet. The flavor generating segment according to any one of claims 1 to 5.
The flavor generating segment according to any one of claims 1 to 6, wherein the ratio of the total number of the flavor generating sheets containing the additive to the total number of the flavor generating sheets is 30% or more.
The flavor generating segment according to claim 7, wherein the ratio is 60% or more.
The flavor generating segment according to claim 8, wherein the ratio is 100%.
The flavor generating segment according to any one of claims 1 to 9, wherein at least one of the flavor generating sheets has a surface treatment on a part or all of one side or both sides.
The flavor-generating segment according to claim 10, wherein the surface treatment is provided with unevenness, and the concave portion and the convex portion extend in the longitudinal direction of the flavor-generating segment.
The flavor generating segment according to any one of claims 1 to 11, which has a space extending in the longitudinal direction between the longitudinal axis that is the center of the arrangement and the flavor generating sheet of the innermost layer.
A flavor generating article comprising the flavor generating segment according to any one of claims 1 to 12 and a cooling unit, a filter, or both.
The flavor-generating article according to claim 13, which is provided with a filter and can be sucked from the filter side.
A flavor suction system comprising the flavor generating segment according to any one of claims 1 to 12 and a heater for heating the flavor generating segment.
The flavor generating segment, between the longitudinal axis that is the center of the arrangement and the flavor generating sheet of the innermost layer, has a space extending in the longitudinal direction, at least a portion of the heater in the space. 16. The flavor suction system of claim 15, comprising a positionable shape. ________________________________________________________________