WO2018016069A1

WO2018016069A1 - Tobacco filler for non-combustion type heat smoking article

Info

Publication number: WO2018016069A1
Application number: PCT/JP2016/071526
Authority: WO
Inventors: 将之辻; 石川　信幸
Original assignee: 日本たばこ産業株式会社
Priority date: 2016-07-22
Filing date: 2016-07-22
Publication date: 2018-01-25
Also published as: EA201990361A1; EA037209B1; EP3473117A4; CN109475181A; EP3473117B1; JPWO2018016069A1; EP3473117A1; KR102197986B1; KR20190029701A; JP6685398B2; CA3030815C; CN109475181B; CA3030815A1; US20190142072A1

Abstract

The purpose of the present invention is to provide a tobacco filler that can maintain a good smoking flavor and yet reduce "a feeling of lessened smoking flavor" in a non-combustion type heat smoking article served in the form of a tobacco material-containing filler to be heated. Provided is a tobacco filler for a non-combustion type heat smoking article, said tobacco filler containing a tobacco material and an aerosol-forming liquid, wherein the aerosol-forming liquid contains diacetin and/or monoacetin and the acetic acid production rate constant of the tobacco material is 1.25×10^-8s^-1 or less.

Description

Tobacco fillings for non-combustion heated smoking articles

The present invention relates to a tobacco filling for a non-combustion type heated smoking article to be used by filling the non-combustion type heated smoking article.

In recent years, instead of cigarettes, non-combustion-type heated smoking articles have been developed that allow you to taste the savory taste without burning cigarettes, and as a typical example, ingredients that generate a savory taste component and aerosol inside the pod-shaped container The thing of the form which is filled and used, the thing provided with the heat source at the front-end | tip, etc. are known.
In addition, in such a non-combustion type heated smoking article, a technique of adding glycerin, triethylene glycol, and propylene glycol to a filler has also been reported (see Patent Document 1).

JP-A 63-148975

In smoking using a non-combustion type heated smoking article, a sufficient amount of evaporation of the flavor component is required, and so-called “flavor inhibition feeling” is required to be reduced.
For example, Patent Document 1 described above describes that when glycerin, triethylene glycol, and propylene glycol are used as the aerosol-generating liquid, the flavor is improved. On the other hand, the propylene glycol added in the invention of Patent Document 1 has a property of being easily volatilized in the oral cavity because of its low boiling point and high vapor pressure. For this reason, an atmosphere other than propylene glycol contained in the aerosol is also easily volatilized, and changes into a gas phase in the same manner as propylene glycol. These volatilized components include substances that interfere with the savory taste in addition to the savory savory ingredients. Therefore, to eliminate the sense of savory taste, the amount of propylene glycol produced is greatly increased. Or change to an aerosol-generating liquid that is less volatile.
Accordingly, an object of the present invention is to provide a tobacco filling for a non-combustion-type heated smoking article that can maintain a good flavor and suppress the “feel of flavor inhibition”.

As a result of intensive investigations to solve the above-mentioned problems, the present inventors have added an aerosol-generating liquid containing at least one of diacetin and monoacetin to a tobacco filling, and an acetic acid production rate constant as a tobacco material is 1.25. It has been found that the above problems can be solved by using a material having a ^{value of} × 10 ⁻⁸ s ⁻¹ or less, and the present invention has been completed.
That is, the present invention is as follows.
[1] A tobacco filler for a non-combustion type heated smoking article comprising a tobacco material and an aerosol-generating liquid,
The aerosol-generating liquid comprises at least one of diacetin and monoacetin;
The acetic acid production rate constant of the tobacco material is 1.25 × 10 ⁻⁸ s ⁻¹ or less, and the amount of the aerosol-generating liquid added is 50% by weight to 300% by weight with respect to the weight of the tobacco material. object.
[2] The tobacco filling according to [1], wherein the aerosol-generating liquid contains both diacetin and monoacetin.
[3] The tobacco filling according to [1] or [2], wherein the total content of diacetin and monoacetin in the aerosol-generating liquid is 50% by weight or more.
[4] A pod for a non-combustion type heated smoking article, which is filled with the tobacco filler according to any one of [1] to [3].
[5] A non-combustion type heated smoking article comprising the tobacco filling according to any one of [1] to [3].

According to the present invention, in the non-combustion type heated smoking article in the form of heating the filling containing the tobacco material, it is possible to suppress the “feeling of flavor inhibition” while maintaining a good flavor.

It is a figure which shows the relationship between the aerosol remaining rate after dilution, and a savory taste inhibition feeling. It is a figure which shows the relationship between a diacetin addition amount and a flavor inhibition feeling. It is a figure which shows the relationship between the moisture addition amount and the amount of acetic acid. It is a figure which shows the relationship between the amount of acetic acid and sourness. It is a figure which shows the relationship between storage days and an acetic acid production amount. It is a figure which shows the relationship between storage days and an acetic acid production | generation ratio. It is a figure which shows the relationship between storage days and -ln (1-C / _Cmax ). It is sectional drawing showing the example of the non-combustion type heating smoking article.

In describing the present invention, specific examples will be described. However, the present invention is not limited to the following contents without departing from the gist of the present invention, and can be implemented with appropriate modifications.

<Tobacco filling for non-combustion type heated smoking article>
The tobacco filler for non-combustion type heated smoking articles which is one embodiment of the present invention (hereinafter sometimes abbreviated as “the tobacco filler of the present invention”) has an acetic acid production rate constant of 1.25 × 10 ^−8. s ⁻¹ or less of the tobacco material and an aerosol-generating liquid containing at least one of diacetin and monoacetin, and the added amount of the aerosol-generating liquid is not less than 50% by weight and not more than 300% by weight of the weight of the tobacco material Tobacco filling.

<Acetic acid production rate constant of tobacco material>
The tobacco material contained in the tobacco packing of the present invention has an acetic acid production rate constant of 1.25 × 10 ⁻⁸ s ⁻¹ or less.
When the acetic acid production rate constant of the tobacco material is 1.25 × 10 ⁻⁸ s ⁻¹ or less, the activity of the hydrolase (acetylesterase) of the tobacco material contained in the tobacco packing is sufficiently suppressed, and the tobacco During storage of the filling, the amount of acetic acid produced by hydrolysis of monoacetin and diacetin is suppressed. Thereby, the deterioration of the flavor at the time of use of a tobacco filling can be prevented.
The acetic acid production rate constant of the tobacco material is more preferably 1.17 × 10 ⁻⁸ s ⁻¹ or less, and particularly preferably 1.00 × 10 ⁻⁸ s ⁻¹ or less.

From FIG. 6 showing the relationship of acetic acid production rate to the storage days confirmed in the examples described later, the production of acetic acid (diacetin decomposition) up to 21 days of storage shows the behavior of the primary reaction. As a result, the acetic acid production rate constant k can be expressed as follows by arranging the acetic acid production rate constant k as the following first-order reaction rate equation and organizing with respect to the storage time t.

In the above formula, C represents the amount of acetic acid, and C _max represents the maximum amount of acetic acid produced by hydrolysis of the added diacetin.

The conditions for calculating the acetic acid production rate constant are as follows.
A mixture of the tobacco material and diacetin is prepared by adding 100 mg of diacetin to 100 mg (wet weight) of the tobacco material.
The prepared mixture is stored for 2 months at 22 ° C. and 60% humidity.
The mixture after storage is put into a screw tube, extracted with shaking with methanol solvent for 40 minutes, acetic acid is quantified by GC-MS, and acetic acid production rate constant is calculated according to the above formula.

Tobacco materials having acetic acid production rate constants as described above are obtained through a process of inactivating a hydrolase described later, in addition to tobacco engraving, a sheet obtained by pulverizing leaf tobacco into powder. be able to.
The type of leaf tobacco used as a tobacco material is not particularly limited, and examples include yellow, Burley, native, and regenerated tobacco. The parts used are leaves (relaxed), stems, veins (neutral bone) ), Roots and flowers.

Although the size of the cigarette is not limited, the equivalent sphere diameter is usually 1.5 mm or less, preferably by a measurement method using a projected cross-sectional area (for example, a method using Camsizer (Retsch)). Is 0.5 mm or less, and is usually 0.01 mm or more.
In the case of using a tobacco cut, a tobacco leaf cut to a size (maximum diameter) of 0.01 to 100 mm can be used.

In the present invention, the raw material used for the acquisition of the tobacco material as described above is processed as the tobacco material so that the acetic acid rate constant is 1.25 × 10 ⁻⁸ s ⁻¹ or less.
Examples of such treatment include a treatment that inactivates a hydrolase contained in a tobacco leaf or the like in a raw material that becomes a tobacco material, which affects the acetic acid production rate constant.
Examples of the treatment for inactivating the hydrolase in tobacco leaves include a treatment accompanied by a structural change of the protein constituting the enzyme, for example, a heat treatment. Specifically, an embodiment in which heating is performed at a temperature of 130 ° C. or more for 60 minutes or more can be given. When making temperature higher, you may reduce heating time suitably.
Further, as another treatment for inactivating the hydrolase, a physical treatment such as a treatment for drying at the same time as heating or a freeze-drying can also be mentioned.
As another treatment, a chemical treatment using a raw material that becomes a tobacco material in the presence of an organic solvent or adding an acid / base to a tobacco leaf can be mentioned.

The content of the tobacco material in the tobacco filling of the present invention is usually 20% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, and usually 80% by weight or less, preferably 70% by weight or less. More preferably, it is 60% by weight or less. Within the above range, the savory taste during use can be maintained satisfactorily, and the “savory taste inhibition feeling” can be more effectively suppressed.

The tobacco filling of the present invention includes an aerosol-generating liquid that includes at least one of diacetin and monoacetin.
As shown in the examples to be described later, when the non-combustible smoking article containing the tobacco filler of the present invention is used by including the aerosol-generating liquid containing at least one of diacetin and monoacetin in the tobacco filler of the present invention. In addition, the generated aerosol is less likely to volatilize due to intraoral dilution, and a component that becomes a hindrance when feeling the flavor component contained in the aerosol is less likely to change into the gas phase. Thereby, a feeling of savory taste inhibition is reduced.
In the present invention, the degree of volatilization of the generated aerosol by oral dilution is evaluated by measuring the “aerosol residual ratio after dilution”. The higher the aerosol remaining ratio after dilution, the lower the taste-inhibiting feeling.

The aerosol-generating liquid used in the present invention contains at least one of diacetin and monoacetin.
About the content, it is 50 to 300 weight% as an additional amount of an aerosol production | generation liquid with respect to the tobacco material contained in a tobacco filling.
When the content of the aerosol-generating liquid containing at least one of diacetin and monoacetin is 50% by weight or more based on the tobacco material, it is possible to ensure an effective reduction in the taste inhibition feeling.
On the other hand, regarding the upper limit of the content of the aerosol-generating liquid containing at least one of diacetin and monoacetin, when the tobacco filler is used for a non-combustion type smoking article, the tobacco filler is heated smoothly. Furthermore, it is 300% by weight or less.

In addition, it is difficult to prepare a liquid containing diacetin and monoacetin alone, and a commercially available “diacetin” solution contains about 42% by weight of diacetin and about 38% by weight of monoacetin. On the other hand, the commercially available “monoacetin” solution contains about 45 wt% monoacetin and about 36 wt% diacetin.
Therefore, for example, when a commercially available “diacetin” solution is added as a solution containing at least one of diacetin and monoacetin at 50% by weight with respect to the tobacco material, the diacetin content is about 21% relative to the tobacco material. %, And the monoacetin content is about 19% by weight.
In addition, the diacetin and monoacetin solutions contain a total of 81% by weight of diacetin and monoacetin, and the diacetin and monoacetin solution contain 81% by weight in total. become.
Therefore, in the tobacco filling of the present invention, when 50% by weight of the commercially available “diacetin” solution or the commercially available “monoacetin” solution is added to the tobacco material, the total amount of diacetin and monoacetin is About 40% by weight.
Examples of the aerosol-generating liquid used in the present invention include an embodiment containing both diacetin and monoacetin.
The total content of diacetin and monoacetin in the aerosol-generating liquid used in the present invention is preferably 50% by weight or more, more preferably 70% by weight or more, and particularly preferably 75% by weight or more. .

The aerosol-generating liquid may contain other components as required in addition to at least one of diacetin and monoacetin as described above.
Examples thereof include acids having a first acid dissociation constant of 4.0 to 6.0 and a boiling point of 366 ° C. to 600 ° C. as shown below. Note that the “first acid dissociation constant” means an acid dissociation constant into water at room temperature (25 ° C.).
Further, the “boiling point” means a boiling point at a pressure of 760 mmHg.
Examples of such acids include ascorbic acid, isoascorbic acid, heneicosanoic acid, lignoceric acid, octacosanoic acid, and nonadecanoic acid.
Among these, ascorbic acid, isoascorbic acid and the like are particularly preferable.
When it is as described above, it becomes easier to suppress the decrease in the evaporation amount of the flavor component, and the “feeling of flavor inhibition” can be more effectively suppressed.

When the above-mentioned acid is contained in the tobacco packing of the present invention, the content thereof is usually 0.25% by weight or more, preferably 1% by weight or more, and usually 10% by weight or less. When it is within the above range, it becomes easier to suppress a decrease in the evaporation amount of the flavor component, and the “feeling of flavor inhibition” can be further reduced.

Examples of additives other than the above-mentioned acids include polyhydric alcohols such as glycerin, propylene glycol, triethylene glycol, and tetraethylene glycol; carboxyls such as methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate. Examples include oxyaliphatic esters.
In addition, these components are not restricted to 1 type, You may use combining 2 or more types.

After the preparation of the tobacco filling of the present invention, the amount of acetic acid in the tobacco filling after storage for more than 2 months only increases to 1.1% by weight or less with respect to the added weight of the added aerosol-generating liquid. It is expected. This is because the tobacco material has a low acetic acid production rate constant due to the deactivation of the hydrolase contained in the tobacco material as described above.
Therefore, the tobacco filler of the present invention is also excellent in storage stability.

The cigarette filling of the present invention includes a cigarette cut and an aerosol-generating liquid. Usually, components such as water contained in the cigarette cut out into the aerosol-generating liquid, so the cigarette filling of the present invention also contains water. It can be said that there is.
The water content of the tobacco filling of the present invention is usually 5% by weight or more, preferably 7.5% by weight or more, more preferably 10% by weight or more, and usually 30% by weight or less, preferably of the whole tobacco filling. Is 25% by weight or less, more preferably 20% by weight or less. Within the above range, the savory taste during use can be kept good, and the “savory taste inhibition feeling” can be more effectively suppressed.

The tobacco filler of the present invention may be distributed in a form filled in a container such as a pod (hereinafter also referred to as pod) shown below for use in a non-combustion type heated smoking article. A known pod shape can be adopted at that time, and the material is not particularly limited, and a metal having high thermal conductivity such as aluminum can be used.
The amount of cigarette filling in the pod can be adjusted as appropriate according to the type of product sold.

The cigarette filler of the present invention is a cigarette filler for a non-combustion type heated smoking article containing a tobacco cigarette and an aerosol-generating liquid, and is a specific example of a non-combustion type heated smoking article filled with the cigarette filler of the present invention. Such a structure is not particularly limited, and a known structure can be appropriately employed. Hereinafter, a specific example will be described.
Examples of the non-combustion type heated smoking article include those having a structure like the non-combustion type heated smoking article 10 shown in FIG. FIG. 8 is a cross-sectional view of a cylindrical non-combustion type heated smoking article 10 cut in the longitudinal direction, and has a structure including a battery 101, a pod 103 for containing a filler 102, a heater 104, and a mouthpiece 105. It has become. The cigarette filling of the present invention is filled in the pod 103, and aerosol is generated by heating.
The heating temperature of the tobacco filler in the non-combustion type heated smoking article is usually 22 ° C. or higher, preferably 100 ° C. or higher, more preferably 150 ° C. or higher, and usually 350 ° C. or lower, preferably 300 ° C. or lower, more preferably 250. It is below ℃. When the tobacco filler of the present invention is used for a non-combustion-type heated smoking article whose heating temperature is within the above range, the characteristics of the tobacco filler of the present invention are It can be used more effectively to solve the problem.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention can be modified as appropriate without departing from the spirit of the present invention.

<Examples 1 and 2 and Comparative Example 1-7: Verification of effect of changing aerosol-generating liquid>
In order to verify the effect of reducing the taste-inhibiting feeling when the aerosol-generating liquid is changed, the same yellow as the following Example 5 as a tobacco material (produced in Japan, hereinafter also simply referred to as “acetic acid rate constant: 1.17”). A sample was prepared by adding 100 mg of various aerosol-generating liquids shown in Table 1 to 100 mg of × 10 ⁻⁸ s ⁻¹ ).
The chopping is pulverized in advance with a home mixer, and then shaken with a sieve (AS200, manufactured by Retch) for 2 minutes under the condition: amplitude-1.5 mm / "g", and a chopping with a sieve diameter of 0.5 mm or less was used. . The prepared sample was added so as to stick to a pod exclusive for the trade name “Ploom” sold by Japan Tobacco Inc., and stored under conditions of 22 ° C. and 60% humidity for 2 days or more.
The “diacetin” used in this example is a commercially available solution and contains about 42% by weight of diacetin and about 38% by weight of monoacetin as described above. On the other hand, “monoacetin” used in this example is also a commercially available solution, and contains about 45 wt% monoacetin and about 36 wt% diacetin as described above.

In addition, it was confirmed that the heating temperature at the time of using Ploom (at the time of stable operation) was about 160 ° C. to 170 ° C. by preliminary measurement using a thermocouple.
As mentioned above, the difficulty of volatilizing aerosols, which is important in measuring the reduction in the taste inhibition, is to measure the amount of aerosol before dilution and the amount of aerosol after dilution with clean air. It was evaluated by the “aerosol residual ratio after dilution”. The amount of aerosol before dilution was measured using a smoking machine (Borgwaldt, RM-26), and the prepared pod was attached to the Ploom, under the prescribed smoking conditions (55 ml / 2s, smoking interval 30s). The initial 5 puff was measured.

On the other hand, the amount of aerosol after dilution is measured by storing the aerosol generated by the same method as described above once in a SUS tube (volume: about 127 cc, length: 25.0 cm, inner diameter: 2.54 cm), and clean air. After making a pseudo dilution condition by circulating the gas, the amount of aerosol after removing the components present as the gas phase through the charcoal packed bed (100 mg) was measured by the Cambridge filter for the initial 5 puffs. . In addition, sensory evaluation of the prepared samples was performed by four people, and “flavoring taste sensation” was performed in a seven-step evaluation of 1 to 7. In the result of the present example, when the taste inhibition feeling is 2.0 or less, it is a value that can clearly identify the difference for the evaluator, and is a region where the effect is excellent.

FIG. 1 shows the relationship between the aerosol remaining ratio after dilution and the taste inhibition feeling when various aerosol-generating liquids shown in Table 1 are used. From FIG. 1, it can be seen that as the residual ratio of the aerosol after dilution increases, the taste inhibition feeling tends to decrease. That is, the generated aerosol is less likely to volatilize by intraoral dilution, and when the amount of aerosol remaining in the oral cavity is greater after intraoral dilution, the substance that becomes alienated when feeling the savory taste contained in the aerosol enters the gas phase. It is considered that the phase change is difficult and the savory taste inhibition is lowered. Since diacetin has a high aerosol residual ratio after dilution, it has been found that as a result, it is an aerosol-generating liquid that has the lowest sense of flavor inhibition.

<Example 2-4 and Comparative Example 8-14> Examination of Effective Addition Amount to Reduce Flavor Inhibition Feeling As described above, since diacetin and monoacetin are difficult to isolate, the solution containing diacetin and monoacetin The configuration is very similar. Therefore, in the following, a solution containing diacetin (commercially available product) was used as a representative, and the amount of additive effective for reducing the taste inhibition feeling was examined.
In order to examine the effective addition amount for reducing the taste of flavor inhibition, a sample was prepared by adding diacetin and propylene glycol as a comparison to 100 mg of Burley chopping (produced in Japan). Samples were prepared in the same manner as in the previous examples, and stored for 2 days or longer at 22 ° C. and humidity of 60%. In addition, sensory evaluation of the prepared samples was performed by four people, and “flavoring taste sensation” was performed in a seven-step evaluation of 1 to 7. In the result of the present example, when the taste inhibition feeling is 2.0 or less, it is a value that can clearly identify the difference for the evaluator, and is a region where the effect is excellent.
FIG. 2 shows the relationship between the added amount of the solution and the taste inhibition feeling with respect to the tobacco weight. FIG. 2 shows that when the aerosol-generating liquid is not added to the cigarette (when the solution addition rate is 0% by weight with respect to the cigarette weight), the taste inhibition feeling is very high at 6.8. On the other hand, it can be seen that when diacetin is added as an aerosol-generating liquid to tobacco, the sense of flavor inhibition decreases as the solution addition rate with respect to the tobacco weight increases.
Furthermore, when the addition rate of the solution is 50% by weight or more with respect to the cigarette weight, the sense of taste inhibition is greatly reduced. Therefore, the effective amount of diacetin added to reduce the taste inhibition is less than the weight of the cigarette. And 50% by weight or more. As a comparison, it was found that when propylene glycol was added as an aerosol-generating liquid at 100% by weight with respect to the cigarette weight, the taste-inhibiting feeling was comparable to that when no aerosol-generating liquid was added to the cigarette. For this reason, the reduction in flavor inhibition is not simply due to the increase in the rate of solution addition to the cigarette weight but when diacetin, an aerosol-generating liquid that is effective in reducing flavor inhibition, is used. It turns out that it expresses effectively.

<Reference Example 1-8: Investigation of formation mechanism of diacetin and monoacetin hydrolysis product (acetic acid)>
In order to investigate the production mechanism of acetic acid, a hydrolysis product of diacetin and monoacetin, 100 mg of diacetin was added as a representative to 100 mg of tobacco (domestic yellow) and calcium carbonate (simulated without chopping). The sample shown in Table 3 was evaluated for taste inhibition and the amount of acetic acid. In addition, in order to investigate the influence of hydrolysis by the amount of water, water was added as shown in Table 3. The sensory evaluation was performed by two people, and “Supura” was performed in a 7-step evaluation of 1-7. In the results of this example, when the sourness is 1.5 or more, the evaluator can identify the sourness, and the range of 1.5 or less is a region where the diacetin degradation inhibitory effect is excellent. For quantitative analysis of acetic acid, samples prepared under the conditions shown in Table 3 were stored for one week at 22 ° C. and 60% humidity, placed in a screw tube (No. 5, manufactured by Marem Co., Ltd.), and shaken with methanol solvent for 40 minutes. Finally extracted and quantified by GC-MS.

A graph showing the relationship between the amount of water added and the amount of acetic acid produced is shown in FIG. From FIG. 3, in the sample in which diacetin is added to calcium carbonate, the amount of acetic acid in the sample pod shows a very low value regardless of the amount of water added. On the other hand, it was found that when diacetin was added to the cigarette, acetic acid was greatly generated in proportion to the amount of water added. Therefore, when only diacetin is stored (including calcium carbonate), the amount of water added has little effect on the degradation of diacetin, but when diacetin is stored in the presence of tobacco, the increase in the amount of water added causes the degradation of diacetin. It was found that acetic acid, a decomposition product of diacetin, increased rapidly. Therefore, although hydrolysis of diacetin alone is unlikely to occur, it is considered that the hydrolase in the tobacco promotes the hydrolysis of diacetin and produces a large amount of acetic acid, which is a decomposition product.
Finally, a graph showing the relationship between the amount of acetic acid and the sourness is shown in FIG. As shown in FIG. 4, the correlation between the amount of acetic acid and the sourness is high, and it can be seen that the “sourness” felt when smoking the sample after storage is caused by an increase in the amount of acetic acid produced by diacetin degradation.

<Examples 5 and 6 and Comparative Examples 15-17: Verification of hydrolysis inhibition method>
From the previous examples, it was found that the hydrolase in the tobacco was used as a catalyst to produce acetic acid, which is a hydrolysis product of diacetin. Here, as a method for inactivating the hydrolase, the effect of inhibiting hydrolysis of diacetin was typically verified by a heat treatment generally performed.
Tobacco engraved heat treatment method, 2g of cigarette engraving (domestic yellow engraving) is put into a screw tube (No. 5 manufactured by Marumu Co., Ltd.), covered, and hot air circulation oven (KLO-60M, manufactured by Koyo Thermo Systems Co., Ltd.) It was decided to heat at 100 ° C., 120 ° C., 140 ° C. and 160 ° C. for 60 minutes. Each sample was prepared by the same method as in the previous example, stored for 2 months at 22 ° C. and 60% humidity, and the amount of acetic acid was quantified and sensory evaluation was performed. The sensory evaluation was performed by two people, and “Supura” was performed in a 7-step evaluation of 1-7. In the results of this example, when the sourness is 1.5 or more, the evaluator can clearly identify the sourness, and conversely, the range of 1.5 or less is a region where the diacetin degradation inhibitory effect is excellent. It was. For quantitative analysis of acetic acid, samples prepared under the conditions shown in Table 4 were stored for 2 months at 22 ° C. and 60% humidity, placed in a screw tube (No. 5 manufactured by Maruemu Co., Ltd.), and shaken with methanol solvent for 40 minutes. Finally extracted and quantified by GC-MS.

FIG. 5 is a graph showing the relationship between the storage days and the amount of acetic acid in the Pod. From FIG. 5, in the case of no heating, the amount of acetic acid in the Pod increases significantly with respect to the number of days of storage, whereas the amount of acetic acid generated in the Pod is increased by preheating only the tobacco. It turns out that it has decreased.
Here, in the case of no heating, acetic acid production increased sharply until the storage period was 21 days (3 weeks), while acetic acid was increased from 21 days to 60 days (2 months). It can be seen that the rate of increase in the amount is small, the rate of acetic acid production due to diacetin degradation decreases, and the amount of acetic acid is asymptotic to the maximum amount of acetic acid produced by hydrolysis of diacetin. Therefore, the acetic acid production amount (8.90 mg / pod) after storage for 2 months without heating is approximated to the maximum acetic acid production amount (C _max ) due to hydrolysis of diacetin added in the pod. amount of acetic maximum acid production amount of (C) the value obtained by dividing by _{(C max)} is defined as acetic acid production ratio _{(C / C max).}
Furthermore, from FIG. 6 showing the relationship of the acetic acid production ratio to the storage days, acetic acid production (diacetin decomposition) up to 21 days of storage shows the behavior of the primary reaction. When the primary reaction rate equation is used and arranged with respect to the storage time t, the following equation is obtained.

FIG. 7 shows a graph plotting the above equation for each heating temperature condition. From FIG. 7, the acetic acid acetic acid production rate constant k was calculated from the slope of the plot from storage days 1 to 21. Note that the graph of FIG. 7 does not pass through the origin because acetic acid is slightly contained in the tobacco cut.
According to Table 4 where the acetic acid production rate constant k was calculated, the acetic acid production rate constant was 1.17 × 10 ⁻⁸ s ⁻¹ or less. In addition, since the sourness cannot be discriminated at all from the sensory evaluation results, the hydrolysis of diacetin can be suppressed by using a cigarette with an acetic acid production rate constant of 1.17 × 10 ⁻⁸ s ⁻¹ or less together with diacetin. I understood. Here, since the acetic acid production rate constant corresponding to the sourness 1.5 can be estimated as 1.25 × 10 ⁻⁸ s ⁻¹ , the decomposition inhibiting effect is that the acetic acid production rate constant of the tobacco material is 1.25 × 10 ^−8. It is considered that a sufficient value can be secured when s ⁻¹ or less.

The tobacco filling of the present invention can be used for smoking by filling a container such as a pod used for a non-combustion type heated smoking article.

Claims

A tobacco filler for a non-combustion heated smoking article comprising a tobacco material and an aerosol-generating liquid,
The aerosol-generating liquid comprises at least one of diacetin and monoacetin;
The acetic acid production rate constant of the tobacco material is 1.25 × 10 −8 s −1 or less, and the amount of the aerosol-generating liquid added is 50% by weight to 300% by weight with respect to the weight of the tobacco material. object.
The tobacco filling according to claim 1, wherein the aerosol-generating liquid contains both diacetin and monoacetin.
The tobacco filling according to claim 1 or 2, wherein the total content of diacetin and monoacetin in the aerosol-generating liquid is 50% by weight or more.
A pod for a non-combustion type heated smoking article, which is filled with the tobacco filling according to any one of claims 1 to 3.
A non-combustion type heated smoking article comprising the tobacco filling according to any one of claims 1 to 3.