FIELD OF THE INVENTION

The present invention concerns a vaporizable material for use in an aerosol generating device. The invention also concerns a consumable article comprising the vaporizable material according to the invention. The invention further concerns an aerosol generating device, notably a heat-not-burn aerosol generating device, configured to operate with the consumable article according to the invention or comprising a storage compartment configured to receive the vaporizable material according the invention.

The vaporizable material according to the invention comprises a proflavour compound consisting of a flavouring compound covalently bonded to a retaining substrate. The flavoring compound is releasable from the retaining substrate while using the vaporizable material with an aerosol generating device.

BACKGROUND OF THE INVENTION

The popularity and use of reduced-risk or modified-risk devices (also known as vaporizers or aerosol generating devices) has grown rapidly in the past few years as an aid to assist habitual smokers wishing to quit smoking traditional tobacco products such as cigarettes, cigars, cigarillos, and rolling tobacco. Various devices and systems are available that heat or warm vaporizable substances as opposed to burning tobacco in conventional tobacco products.

Different types of aerosol generating devices are already known in the art. Generally, such devices comprise a storage portion for storing a vaporizable material, which can comprise for example a liquid or a solid. A heating system is formed of one or more electrically activated resistive heating elements arranged to heat said vaporizable material to generate the aerosol. The aerosol is released into a flow path extending between an inlet and outlet of the device. The outlet may be arranged as a mouthpiece, through which a user inhales for delivery of the aerosol.

In some devices, the vaporizable material is stored in a removable cartridge, refill, stick or pod, also called consumable article. Thus, when the vaporizable material is consumed, the cartridge or consumable article can be easily removed and replaced. Some aerosol generating devices make it possible to enhance or modify the flavour of the vapour delivered to the user and generated from the vaporizable material. For example, a flavouring substance added to the vaporizable material may give a flavour non- originally present in the vaporizable material or enhance at least one of the components of the vaporizable material.

However, flavouring substances are usually volatile compounds with a quite limited longevity. In particular, the lifespan of flavouring substances is short, in comparison with the duration of consumption of the vaporizing material or cartridge. As a consequence, the flavour quality and the flavor intensity of the vaporizable material decay over time, notably during the consumption of a same dose or cartridge. A change in taste intensity and quality over time is therefore not satisfactory for the consumer which is looking for a consistent and constant flavour delivery all along his/her vaping experience.

SUMMARY OF THE INVENTION

One of the aims of the present invention is to overcome the above-mentioned inconvenient. In particular, the aim of the invention is to provide a vaporizable material with an improved long lasting flavour effect. One of the aims of the invention is also to provide a vaporizable material with consistent and constant flavour quality and intensity during the same vaping session, and even during different successive vaping sessions.

For this purpose, the invention relates to a vaporizable material for use in an aerosol generating device comprising a proflavour molecule consisting of a flavouring compound bonded to a retaining substrate selected from the group consisting of carbohydrates, esters, fatty acids, amino acids and mixtures thereof, the flavouring compound being releasable from the retaining substrate while using the vaporizable material with the aerosol generating device.

In particular, the invention relates to a vaporizable material for use in an aerosol generating device comprising a proflavour molecule consisting of a flavouring compound bonded to a retaining substrate selected from the group consisting of carbohydrates, esters, fatty acids, amino acids and mixtures thereof, the flavouring compound being releasable from the retaining substrate while using the vaporizable material with the aerosol generating device further to contact with saliva. Thanks to these features, the flavouring compound present in the vaporizable material in the form of the proflavour molecule is stable at ambient temperature. The proflavour molecule according to the invention has an improved stability at ambient temperature as regards to the flavouring compound not bonded to a retaining substrate. In particular, the proflavour molecule is stable at ambient temperature at least the duration of consumption of the vaporizable material since the retaining substrate, which is less volatile than the flavouring compound, stabilizes the latter. The flavouring compound retained on the substrate thus has a longer lifespan and a longer lasting flavor effect is observed. Further, these features allow a controlled release of the flavouring compound by controlling the conditions under which the vaporizable material is placed. Moreover, the flavoring compound can offer complexity or nuances to the flavor perceived by the consumer and enhances the consumer experience accordingly.

According to some embodiments, the retaining substrate is selected from carbohydrates, preferably from saccharides, more preferably from monosaccharides, advantageously is glucose.

According to some embodiments, the flavouring compound and the retaining substrate are linked through a glycosidic bond and form a glycoside structure, preferably a glucoside structure.

Thanks to these features, the releasing of the retaining substrate leads to the perception by the user of a secondary sensory perception. Further to the flavouring compound, the carbohydrate retaining substrate provides a perception of sweetness to the user.

According to some embodiments, the flavouring compound is chosen from the group consisting of: aliphatic and aromatic alcohols, carboxylic acids, terpenes, aldehydes, ketones, sulphurous compounds, pyrazines, esters, and mixtures thereof.

According to some embodiments, the flavouring compound is releasable from the retaining substrate further to heating.

According to a preferred embodiment, the flavouring compound is releasable from the retaining substrate further to contact with saliva, preferably further to reaction with at least components present in saliva, notably with at least one endogenous enzyme present in saliva.

Preferably, said at least one endogenous enzyme is chosen from the group consisting of: esterases, amylases, lipases, proteases, lipid oxidation enzymes, carbonic anhydrase, lysozyme and mixtures thereof.

Thanks to these features, the release of the flavouring compound takes place just before the inhalation of the aerosol by the user or simultaneously with the inhalation of the aerosol by the user or even when reaching the oral cavity of the user. Particularly, the release of the flavouring compound is initiated either by the formation of the aerosol or by the inhalation of the aerosol by the user. It thus makes possible to preserve the flavouring effect of the vaporizable material.

According to some embodiments, the proflavour molecule or the released flavouring compound is transported by aerosol generated while using the vaporizable material with the aerosol generating device.

According to an embodiment, the proflavour molecule is incorporated in a carrier matrix, notably selected from the group consisting of propylene glycol, glycerin and water.

Thanks to these features, the vaporizable material is particularly adapted for use with an aerosol generating device operating with a liquid aerosol generating substance.

According to an alternative embodiment, the proflavour molecule is impregnated in a solid substrate, preferably in a tobacco substrate.

Thanks to this feature, the vaporizable material is particularly adapted for use with a heat-not-burn aerosol generating device.

According to some embodiments, the flavoring compound consists of a flavour present in tobacco or and/or is a congruent pairing element with at least one flavour present in tobacco and/or is a contrasting pairing element with at least one flavour present in tobacco. Thanks to these features, it is possible to build different flavour pairing with the flavours naturally present in tobacco. In particular, the choice of the flavouring compound makes it is possible to provide different sensory perceptions to the user.

The invention also concerns a consumable article comprising the vaporizable material as defined above and in more details below.

Thanks to these features, the vaporizable material is stored in a removable cartridge. Thus, when the vaporizable material is consumed, the cartridge or consumable article can be easily removed and replaced by the user.

According to some embodiments, the consumable article further comprises tobacco and the vaporizable material is blended with the tobacco.

According to some embodiments, the consumable article further comprises tobacco and the vaporizable material and the tobacco are arranged in two distinct parts of the consumable article.

The invention also concerns an aerosol generating device configured to operate with the consumable article as defined above and in more details below or comprising a storage compartment configured to store the vaporizable material as defined above and in more details below.

According to some embodiments, the aerosol generating is a heat-not-burn device.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention and its advantages will be better understood upon reading the following description, which is given solely by way of non-limiting example and which is made with reference to the appended drawings, in which:

- Figure 1 is a schematic representation of a first release mode of a flavouring compound from a proflavour molecule comprised in a vaporizable material according to the invention; - Figure 2 is a schematic representation of a consumable article according to a first embodiment of the invention wherein the vaporizable material according to the invention is blended with tobacco;

- Figure 3 is a schematic cross-sectional view of a consumable article according to a second embodiment of the invention wherein the vaporizable material according to the invention and tobacco are arranged in two distinct parts of the consumable article;

- Figure 4 is a schematic cross-sectional view of a heat-not-burn aerosol generating device according to the invention.

DETAILED DESCRIPTION OF THE INVENTION

Before describing the invention, it is to be understood that it is not limited to the details of construction set forth in the following description. It will be apparent to those skilled in the art having the benefit of the present disclosure that the invention is capable of other embodiments and of being practiced or being carried out in various ways.

As used herein, the term “proflavour molecule” refers to a molecule consisting of a flavouring compound covalently bonded to retaining substrate, the covalent bond existing between the flavouring compound and the retained substance being able to be broken under an external stimulus such as for example a change in pH, heating, light, under chemical reactions, etc. A proflavour molecule is different from the flavouring compound comprised in the proflavour molecule. Particularly, unlike the flavouring compound, the proflavour molecule has no flavouring property. Further, the proflavour molecule is less volatile that the flavouring compound, because of the presence of the retaining substrate. The flavouring properties of the flavouring compound may only be restored by breaking the covalent bond between the flavouring compound and the retaining substrate. In the context of the invention, proflavour molecules act as precursors of the flavouring compounds comprised in the proflavour molecules, the release of the flavouring compounds occurring when the vaporizable material is used in an aerosol generating device.

As used herein, the term “aerosol generating device” or “device” may include a vaping device to deliver an aerosol to a user, including an aerosol for vaping, by means of a heater element explained in further detail below. The device may be portable. “Portable” may refer to the device being for use when held by a user. The device may be adapted to generate a variable amount of aerosol, e.g. by activating the heater element for a variable amount of time (as opposed to a metered dose of aerosol), which can be controlled by a trigger. The trigger may be user activated, such as a vaping button and/or inhalation sensor. The inhalation sensor may be sensitive to the strength of inhalation as well as the duration of inhalation to enable a variable amount of vapour to be provided (so as to mimic the effect of smoking a conventional combustible smoking article such as a cigarette, cigar or pipe, etc.). The device may include a temperature regulation control to drive the temperature of the heater and/or the heated aerosol generating substance (aerosol pre-cursor) to a specified target temperature and thereafter to maintain the temperature at the target temperature that enables efficient generation of aerosol.

As used herein, the term “aerosol” may include a suspension of aerosol forming substrate as one or more of: solid particles; liquid droplets; gas. Said suspension may be in a gas including air. Aerosol herein may generally refer to/include a vapour. Aerosol may include one or more components of the aerosol forming substrate.

As used herein, the term “vaporizable material” or “precursor” or “aerosol forming substance” or “substance” is used to designate any material that is vaporizable in air to form aerosol. Vaporization is generally obtained by a temperature increase up to the boiling point of the vaporization material, such as at a temperature less than 400°C, preferably up to 350°C. The vaporizable material may, for example, comprise or consist of an aerosol generating liquid, gel, wax, foam or the like, an aerosol-generating solid that may be in the form of a rod, which contains processed tobacco material, a crimped sheet or oriented strips of reconstituted tobacco (RTB), or any combination of these. The vaporizable material may comprise one or more of: alkaloids such as nicotine, caffeine or other active components. The active component may be carried with an aerosol former, which may be a liquid. The aerosol former may include polyhydric alcohols, such as triethylene glycol, 1 ,3-butanediol and glycerine; esters of polyhydric alcohols, such as glycerol mono-, di- or triacetate; and aliphatic esters of mono-, di- or polycarboxylic acids, such as dimethyl dodecanedioate and dimethyl tetradecanedioate. In preferred examples, the aerosol former comprises propylene glycol and/or glycerin. A flavouring may also be present. The flavouring may include Ethylvanillin (vanilla), menthol, Isoamyl acetate (banana oil) or similar.

THE VAPORIZABLE MATERIAL The invention firstly relates to a vaporizable material comprising a proflavour molecule consisting of a flavouring compound bonded to a retaining substrate.

As used herein, the term “bonded” is used to designate the flavouring compound is chemically or physically bonded to the retaining substrate. The flavouring compound and the retaining substrate may for example be associated by covalent bond, ionic bond, or even by electrostatic bond such as Van de Waals forces, hydrogen bond and dipole-dipole forces.

Preferably, the flavouring compound is covalently bonded to the retaining substrate.

Advantageously, the retaining substrate is non-volatile at ambient temperature.

By “non-volatile”, we designate compounds having an initial boiling point, measured at a standard atmospheric pressure of 101 ,3 kPa, greater than 250°C.

The retaining substrate is selected from the group consisting of carbohydrates, esters, fatty acids, amino acids and mixtures thereof.

As examples of carbohydrates, mention may be made to sugars, polysaccharides, starch and mixtures thereof.

In the context of the invention, the term “sugars” may refer to any of mono-saccharides and di-saccharides, or any mixtures thereof.

Preferred carbohydrates are chosen from the group consisting of: mono-saccharides, di-saccharides, tri-saccharides and mixtures thereof.

As examples of esters, mention may be made to glycerides such as monoglycerides, diglycerides, triglycerides and mixtures thereof. Mention may also be made of alkylene glycol esters, such as propylene glycol esters; lipidic esters, such as cholesterol esters; choline esters; glyceric acid esters, carboxylic cholesterol esters, lactic acid esters and mixtures thereof.

By fatty acids, we refer to carboxylic acids having a saturated or unsaturated aliphatic chain comprising from 4 to 28 carbon atoms.

As examples of fatty acids, mention may be made to mono and polyunsaturated fatty acids.

As examples of amino acids, mention may be made glutamic acid, aspartic acid, and aspartame.

Advantageously, the retaining substrate is chosen from the group consisting of: esters and carbohydrates, preferably from the group consisting of: esters, sugars, polysaccharides and mixtures thereof, preferably from the group consisting of: esters, mono-saccharides, di saccharides, tri-saccharides and mixtures thereof. More advantageously, the retaining substrate is chosen from the group consisting of: mono-, di-, tri-glycerides, alkylene glycol esters, lipidc esters, choline esters, lactic acide esters, mono-saccharides, di-saccharides, tri-saccharides and mixtures thereof.

According to a preferred embodiment, the retaining substrate is chosen from carbohydrates, more preferably from sugars.

Examples of suitable monosaccharides include glucose, fructose, galactose and mixtures thereof.

Examples of suitable disaccharides include sucrose, lactose, maltose and mixtures thereof.

According to an even preferred embodiment, the retaining substrate is chosen from monosaccharides, more preferably the retaining substrate is glucose.

Any flavouring compound classically used in the tobacco and vaping industry may typically be used in the context of the invention.

Preferably, the flavouring compound is chosen from the group consisting of aliphatic and aromatic alcohols, carboxylic acids, terpenes, aldehydes, ketones, sulphurous compounds, pyrazines, esters, and mixtures thereof.

As examples of carboxylic acids, mention may for example be made to vanillic acid (also called 4-hydroxy-3-methoxybenzoic acid) or ascorbic acid (also known as (5f?)-[(1 S)- 1 ,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one). Mention may also be made to citric acid (acide 2-hydroxypropane-1 ,2,3-tricarboxylique), malic acid (acide 2- hydroxybutanedioique), oxalic acid, butyric acid, caproic acid, caprylic acid, lauric acid, lactic acid.

When the flavouring compound is chosen from aliphatic and aromatic alcohols, it is preferably chosen from the group consisting of: phenols, terpenoid alcohols and derivatives thereof.

As examples of phenols and derivatives thereof, mention may for example be made to guaiacol (also called 2-methoxyphenol) or meta- cresol (also called 3-hydroxytoluene).

When the flavouring compound is chosen from terpenoid alcohols, it is preferably chosen from monoterpenoid alcohols.

As examples of monoterpenoid alcohols, mention may for example be made to geraniol (also called (2E)-3,7-Dimethyl-2,6-octadien-1-ol), nerol (also called (Z)- 3,7- dimethyl-2,6-octadien-1-ol), critronellol (also called 3, 7-Dimethyloct-6-en-1-ol), linalool (also called 3,7-Dimethylocta-1 ,6-dien-3-ol) or terpineol (also called p-Menth-1-en-8-ol-2-(4- Methylcyclohex-3-en-1-yl)propan-2-ol), notably a-terpineol. As others alcohols, mention may also be made to citronellol geraniol, famesol, phenylhexanol, borneol, polysantol, (Z)-3-hexenol, phenethylol, dimethyl benzyl carbinol and norisoprenoid compounds comprising an hydroxyl group such as a-ionol, b-ίohoI, 3- hydroxy-b-ίohoI and any derivatives thereof.

When the flavouring compound is chosen from aldehydes, it is preferably chosen from the group consisting of: vanillin, benzaldehyde and mixtures thereof.

When the flavouring compound is chosen from ketones, it is preferably chosen fromthe group consisting of: carvone, menthone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and mixtures thereof.

When the flavouring compound is chosen from sulphurous compounds, it is preferably chosen from the group consisting of: 3-mercaptohexanol, 3-mercaptohexan-1-ol (3MH), 4- methyl-4-mercaptopentan-2-one, and mixtures thereof.

When the flavouring compound is chosen from pyrazines, it is preferably chosen from the group consisting of: 2,3,5,6,-tetramethyl pyrazine, acetyl pyrazine an mixtures thereof..

When the flavouring compound is chosen from esters, it is preferably chosen from the group consisting of: ethyl acetate, ethyl butyrate, and mixtures thereof.

The flavoring compound is typically chosen to provide to the user a specific sensory effect, notably a specific flavouring effect.

According to a first example, the flavouring compound is chosen from flavouring compounds naturally present in tobacco. The selected flavouring compound makes it thus possible to amplify the favour intensity of at least one flavour naturally present in tobacco.

According to a second example, the flavouring compound is a congruent pairing element with at least one flavour naturally present in tobacco. The selected flavouring compound typically consists of a nuance of at least one flavour present in tobacco and makes it possible to enhance a specific taste. This kind of pairing is called congruent pairing, and it is intended to amplify a specific tone within the original flavour profile, i.e. toasted, nutty, fruity, etc.

According to a third example, the flavouring compound is a contrasting pairing element with at least one flavour naturally present in tobacco. The selected flavouring compound is here different from the flavouring naturally present in tobacco. This kind of pairing is called contrasting pairing, and it is intended to provide a surprising and unexpected twist in the flavour perception.

The choice of the retaining substrate has also an effect on the sensory perception of the user. Besides the expected taste/aroma perception associated to the release of the flavouring compound, a secondary sensory effect (taste or perception) can be expected depending on the choice of the retaining substrate. A specific taste, for example sweetness, may be for example be perceived by choosing a retaining substrate from sugars. A mouthfeel perception, for example coating perception, may be perceived by choosing a retaining substrate from fatty acids.

Specific associations of retaining substrate and flavouring compounds and the associated sensory perception are described in table 1 below: Table 1

Preferably, the retaining substrate is chosen from carbohydrates and is linked to the flavouring compound through a glycosidic bond.

By “gycosidic bond”, we refer to a bond formed between the hemiacetal or hemiketal group of the carbohydrate and the hydroxyl group of the flavouring compound. The term “glycosidic bond” thus refers to an O-glycosidic bond whereby the flavouring compound is bonded to an oxygen atom of the retaining carbohydrate substrate.

The proflavour molecule consisting of the flavouring compound and the carbohydrate substrate thus forms a glycoside structure.

More preferably, the retaining substrate is glucose and is linked to the flavouring compound through a glycosidic bond. The proflavour molecule thus forms a glucoside structure. Preferably, the vaporizable material according to the invention comprises from

0.001% to 30% by weight of proflavour molecules, more preferably from 0.01% to 20% by weight, even more preferably from 0.5% to 15% by weight. The vaporizable material according to the invention is adapted for use with an aerosol generating device. In particular, when used with an aerosol generating device, the proflavour molecule present in the vaporizable material decomposes to release the flavouring compound.

The release of the flavouring compound is typically performed by breaking the bond existing between the flavouring compound and the retaining substrate.

The bond may for example be broken under external stimuli such as for example a change in pH, temperature, light, moisture, or under chemical or enzymatic reactions.

The release of the flavouring compound may for example be initiated by heating of the vaporizable material of the invention.

In particular, further to the heating of the vaporizable material, the proflavour molecule present in the vaporizable material decomposes inside the aerosol generating device. The released flavouring substance is then transported by the aerosol generated before being inhaled by the user.

Preferably, the proflavour molecules decomposes at a temperature less than 400°C, preferably up to 350°C.

Alternatively, the flavouring compound is releasable from the retaining substrate further to contact with saliva.

According to this second release mode, the proflavour molecule is transported by the aerosol inhaled by the user and upon contact with saliva the flavouring compound is released from the proflavour molecule. In other words, the releasing is performed upon the contact with the user’s lips or/and inside the user’s mouth.

Preferably, the proflavour molecule is releasable from the retaining substrate further to reaction with at least components present in saliva, notably with at least one endogenous enzyme present in saliva.

More preferably, the proflavour molecule is releasable from the retaining substrate further to reaction with at least one endogenous enzyme chosen from the group consisting of amylases, lipases, proteases and mixtures thereof.

As endogenous enzymes present in saliva and that could initiate the release of the proflavour molecule, mention may be made of: amylase, invertase, maltase, carbonic anhydrase, urease oxidase, catalase, proteolytic enzymes, lipase, phosphatase, lysozyme, hyaluronidase and mixtures thereof. According to a preferred embodiment, the proflavour molecule is releasable from the retaining substrate further to reaction with at least one endogenous enzyme chosen from the group consisting of: esterases ; amylases, notably a-Amylase ; lipases ; proteases ; lipid oxidation enzymes ; carbonic anhydrase ; lysozyme and mixtures thereof.

Preferably, said at least one endogenous enzyme is chosen from the group consisting of: esterases, a-Amylase, Lipase, lipid oxidation enzymes carbonic anhydrase ; lysozyme and mixtures thereof.

More preferably, said at least one endogenous enzyme is chosen from the group consisting of: esterases, such as for example carboxylesterase, cholesterol esterase or choline esterase ; salivary a-Amylase ; lipase ; carbonic anhydrase and mixtures thereof.

This second release mode is schematically represented in Figure 1 wherein a user 10 is using an aerosol generating device 12 according to the invention to inhale generated aerosol.

The aerosol generating device 12 comprises a consumable article 14 according to the invention, said consumable article 14 comprising a vaporizable material according to the invention (not represented). The structure of the aerosol generating device 12 and of the consumable article will be explained below with references to figure 2.

The vaporizable material inside the consumable article 14 is heated by the aerosol generating device 12 so as to generate, at an outlet 16 of the consumable article 14, aerosol 18. The aerosol 18 is then inhaled by the user 10. The aerosol 18 thus comprises proflavour molecules consisting of a flavouring compound F covalently bonded to a retaining substrate S.

Once in contact with the user’s lips and/or in the user’s mouth, an enzyme E present in the user’s saliva reacts with the proflavour compound F-S and breaks the covalent bond existing between the flavouring compound F and the retaining substrate S. The flavouring compound F and the retaining substrate S are thus separately released.

According to a specific embodiment, the vaporizable material according the invention is impregnated in a solid substrate.

By “impregnated”, it should be understood that the proflavour molecules and the solid substrate are intimately blended.

The proflavour molecules according to the invention may for example be impregnated in a tobacco substrate.

Alternatively, the proflavour molecules may be impregnated in the filter of the consumable article or in the hollow tube of the consumable article. Preferably, the proflavour molecules are impregnated in a tobacco substrate and form a mixed tobacco/proflavour vaporizable material.

More preferably, the mixed tobacco/proflavour vaporizable material comprises or consists of a rod containing processed tobacco material, a crimped sheet or oriented strips or shreds of reconstituted tobacco (RTB), or any combination of these, impregnated with at least one proflavour molecule as defined above.

Such solid mixed tobacco/proflavour vaporizable material is typically adapted for use in a heat-not-burn type aerosol generating device.

Alternatively, the proflavour molecule according to the invention may be incorporated in a carrier matrix, typically a liquid carrier matrix. In that case, the liquid carrier matrix is preferably selected from the group consisting of propylene glycol, glycerin and water.

METHODS FOR IDENTIFYING PROFLAVOUR MOLECULE THAT ARE RELEASABLE FURTHER TO CONTACT WITH SALIVA

Proflavour molecules that are releasable further to contact with saliva may easily be identified, typically by means of sensory test methods. For instance, two consumable articles are prepared from a same tobacco mixture. The proflavour molecule to be tested is added in only one of the two consumable articles (Sample Article), while the other consumable article incorporates pure tobacco (reference article). Since the proflavour molecule has a flavour which is distinctive and that cannot be produced by the effect of heating, it is clear that the flavour is released further to the action of enzymes in saliva, and not by the heat.

Examples of sensory tests are given hereafter:

Sensory Test 1

The detection of flavour from this invention follows a two-stage approach

Stage 1. Training and familiarization

Training (several months prior to the evaluations)

A group of naive adult vapers characterized by their ability to express themselves and for the acuity to detect attributes related to flavour have been recruited, trained, and regularly tested on their capacity to conduct sensory evaluations with high reproducibility.

Familiarization On a familiarization session, a group of 12-15 panel members are presented with selected samples covering all the flavour directions which will be presented later during a blind assessment (stage 2). During this session, a moderator guides the discussion, and encourages the description of the vaping products tested among the panel members. By the end of this session, a consensus should be achieved as to which are the attributes from the ensemble of samples which were perceived by them, and what is the definition of each attribute.

Stage 2.

Product evaluations for flavour detection/recognition or optimization.

This stage consists of a sensory discrimination test which follows a standard procedure (ISO 13301 :2018) : Sensory analysis — Methodology — General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure. This procedure involves the testing of a reference sample, for which its composition is known and controlled. Such reference sample is known for a characteristic flavour attribute. For the sake of the evaluation of a specific flavour note, each reference sample should cover a single specific attribute: i.e citrus taste, floral taste, woody taste. In addition to this, the reference sample should also be formulated bearing in mind the minimum concentration threshold detection. In other words, the reference sample should have a flavoring concentration which is clearly perceivable by a trained vaper. Assessors will be asked to vape each product, and to indicate which one contains the flavour note under scope.

This procedure can be used in two different manners:

Recognition test

In a normal setting for this test, an assessor (panel member) is presented with 3 samples. One of them will be the reference sample, to validate its perceivable taste/smell, and to keep it as a positive control. An array of other samples containing specific proflavour (PF) molecules are presented instead of the reference sample in randomized order. Each sample is identified with a 3-digit code, and no code is repeated for any of the samples to be evaluated for the same assessor. Assessors are asked to indicate which sample presents the specific flavour note under score, and to single it out. A percentage of flavour detection or recognition can be obtained by simply calculating the number of assessors identifying the sample with PF molecules in the formulation.

Optimization test

This test can also be organized in a way to adjust the concentration of PF to be included in the formulation. Various formulations, from low to high concentration of PF, are presented to assessors until they are able to detect the flavour under scope. It is important to present samples in this manner (from low to high concentration) to avoid saturation of the assessor for a specific flavour note, and to identify the minimum concentration for detection (detection threshold). The concentration at which the flavour starts to get recognized is defined then as the threshold concentration for flavour detection, and this concentration can vary depending on the PF molecule.

Sensory Test 2 -CATA surveys

CATA (check-all-that-apply) surveys have become more and more popular for sensory product characterization. The principle is that each assessor receives a questionnaire with attributes or descriptors that the respondent may feel, or not, that they apply to one or more products (could be specific flavours i.e. citrus, woody, etc.) If it does, he/she simply needs to check the attribute, otherwise he does not need to do anything. Other questions on different scales may be added to relate the attributes to preferences and liking scores. If participants are asked to give an overall rating to each product of the study, then further analyses and preference modelling is possible. Ares et al. (2014), recommend that the order of the CATA questions is randomized for each assessor to improve the reproducibility

Sensory Test 3 -Image sorting exercise

Either naive consumers or a trained panel will be presented in blind with a set of samples, coded with 3-digit codes. Some of these samples will contain the proflavour molecules in question, providing a specific flavour. Besides any question we could ask them (for instance, to rate how much they like the flavour on a scale from 1 -9, where 1 is “I disliked it very much”, and 9” I like it very much”) we can include the following question:

“Please select the best two pictures that best represent the taste of the stick you just vaped”

PROGRAMMER: PRESENT THE IMAGERY SETS ACCORDING TO THE FLAVOUR TO BE RECOGNIZED

Then a set of images will appear in a tablet, or they can be presented in paper. The assessors choose the one they believe they identify in the stick after several puffs. If a flavour is recognized, the number of responses from assessors selecting a given image describing a specific taste (i.e. citrus) is very high THE CONSUMABLE ARTICLE

A consumable article 14 according to a first embodiment of the invention is shown on Figure 2.

According to this embodiment, the consumable article 14 comprises a substrate portion 20 and a filter portion 22 arranged along a longitudinal axis X. Both portions 20, 22 can be wrapped using a unique wrapper attaching these portions together. In other examples, the portions 20, 22 may be wrapped by different wrappers and fixed one to the other by any other suitable mean. The or each wrapper may, for example, comprise paper and/or non-woven fabric and/or aluminium. The or each wrapper may be porous or air impermeable. The or each wrapper thus form a hollow tube 24 wrapping the portions 20, 22. The consumable article 14 can have a generally tubular shape defining for example a circular cross-section. According to another example, the consumable article 14 defines a rectangular cross-section.

The substrate portion 20 contains a vaporizable material intended to be heated by a heating chamber of the aerosol generating device 12.

Additionally, according to some examples, the substrate portion 20 may comprise one or several susceptors integrated into the vaporizable material. The susceptors may be formed from electrical conductor materials able to generate eddy currents when placed within a magnetic field. Eddy currents cause the susceptors to generate heat suitable for heating the aerosol forming substance to generate aerosol. The magnetic field can be generated by a coil comprised in a heating system of the aerosol generating device 12. According to another example, the substrate portion 20 is heated by heat transfer from an exterior heater. In this case, no susceptor is necessary inside the substrate portion 20.

In some examples, the substrate portion 20 may further comprise a segment adjacent to the filter portion 22 and forming spacer or cooling segment.

The filter portion 22 comprises a core acting for example like a filter. The core may for example be a foam, or packed strands or fibres. In some examples, the filter portion 22 can form a mouthpiece intended to be in contact with the user’s lips and/or mouth while using the device 12. In some other examples, the filter portion 22 can be inserted into a separate mouthpiece intended to be in contact with the user’s lips and/or mouth. According to some other examples, the consumable article 14 can comprise only the substrate portion 20. Preferably, the proflavour molecules according to the invention are impregnated in a solid substrate.

The proflavours molecules may typically be impregnated in the solid vaporizable material present in the substrate portion 20. Thus, the consumable article 14 comprises only one vaporizable material which is solid and which is located in the substrate portion 20.

Preferably, in this case, the vaporizable material consists of a mixed tobacco/proflavour vaporizable material made of a tobacco substrate impregnated with proflavour molecules as defined above.

Alternatively, the proflavour molecules according to the invention may be impregnated in the filter portion 22 or in the hollow conduct 24, notably the hollow tube 24. In that case, the consumable article 14 comprises two distinct vaporizable materials: a first vaporizable material located in the substrate portion 20 and a second vaporizable material consisting of the vaporizable material according to the invention. In that case, the vaporisable material according the invention forming part of the filter portion 22 or of the hollow conduct 24.

According to a variant, the vaporizable material according to the invention is liquid, preferably it consists of proflavour molecules as defined above incorporated in a liquid carrier matrix. In this case, the vaporizable material loctaed in the substrate portion 20 consists of the vaporizable material according to the invention. The consumable article 14 comprising such a vaporizable material may typically consist of a cartridge comprising a storage portion for storing the vaporizable material.

A consumable article 114 according to a second embodiment of the invention is shown on Figure 3. As in the previous case, the consumable article 114 comprises a substrate portion 120 and a filter portion 122 arranged along a longitudinal axis X. A hollow conduct 124 wraps the portions 120, 122. The filter portion 122 is similar to the filter portion 22 explained above.

Unlike the consumable article 14 of the first embodiment, the vaporizable material according to the second embodiment is not arranged in the substrate portion 120 or in the filter portion 122 or in the hollow conduct 124 but in a separated flavouring portion 126.

Preferably, the flavouring portion 126 is arranged between the substrate portion 120 and the filter portion 122. The substrate portion 120 typically contains a principal vaporizable material, which is different from the vaporizable material of the invention. Preferably, unlike the vaporizable material of the invention, the principal vaporizable material is free from proflavour compounds.

Preferably, the principal vaporizable material is solid.

More preferably, the principal vaporizable material comprises tobacco substrate.

Even more preferably, the principal vaporizable material comprises or consists of a rod containing processed tobacco material, a crimped sheet or oriented strips or randomly oriented shreds of reconstituted tobacco (RTB), or any combination of these.

The vaporizable material according to the invention, located in the flavouring portion 126, may typically be liquid or solid. For example, the vaporizable material of the invention consists of proflavour molecules incorporated in a liquid carrier matrix. Alternatively, the vaporizable material according to the invention consists of a solid substrate impregnated with the proflavour molecules.

According to this second embodiment, the aerosol is initially generated from the main vaporizable material present in the substrate portion 120. Once generated, the aerosol is transported inside the consumable article 114 according to the axis X from the substrate portion 120 toward the filter portion 122. Upon reaching the flavouring portion 126, the aerosol is loaded with the proflavour compounds present in the vaporizable material of the invention or with the flavouring compounds resulting from the decomposition of the proflavour compounds, before reaching the outlet 116 of the consumable article 114.

THE AEROSOL GENERATING DEVICE

An example of an aerosol generating device 12 configured to operate with a consumable article according to the invention is shown on Figure 4.

This aerosol generating device 12 is configured to operate equivalently with a consumable article 14 according to the first embodiment as shown on Figure 2 or with a consumable article 114 according to the second embodiment as shown on Figure 3.

Preferably, the aerosol generating device 12 is a heat-not-burn device. In the example of Figure 4, the aerosol generating device 12 comprises a housing 30 defining an insertion opening 31 suitable for insertion of the consumable article 14, 114. The housing 30 delimits an internal space of the device 12 receiving various elements designed to carry out different functionalities of the device 12. This internal space can for example receive a battery 33 for powering the device 12, a control module 34 for controlling the operation of the device 12, and a heating chamber 35 configured to receive and heat at least a part of the consumable article 14, 114.

The heating chamber 35 extends along a chamber axis Y between a closed end 40 and an open end 41, and has substantially the same cross-sectional shape as the consumable article 14. The open end 41 opens to the insertion opening 31 of the housing 30. As it is shown on Figure 4, the heating chamber 35 is adapted to receive the substrate portion 20, 120 of the consumable article 14, 114 through the open end 41 so as this substrate portion 20, 120 extends inside the heating chamber along the chamber axis Y. Additionally, as mentioned above, the heating chamber 35 is adapted to heat at least a part of the substrate portion 20, 120.

For this purpose, the heating chamber 35 comprises a heating element 44, which is formed for example by a heating blade. Such a heating blade is configured to penetrate inside the substrate portion 20, 120 of the consumable article 14, 114 while its insertion. The operation of the heating element 44 may be controlled by the control module 34 using control methods known per se. According to another example, the heating element 44 is formed by a coil arranged around the heating chamber 35 and able to create a magnetic field inside the chamber 35 which is controlled by the control module 34. In this case, the substrate portion 20, 120 of the consumable article 14, 114 includes one or several susceptors explained above. According to still another example, the heating chamber 35 may comprise one or several heating elements 44 formed by heating resistances integrated into at least one wall of the heating chamber 35 or is a thin film heater applied on the heating chamber and designed to heat the substrate portion 20, 120. The heating chamber may comprise compression elongated elements to increase the contact pressure with the consumable article. An example of such heating chamber is described in W02020074602. As in the previous examples, the operation of these heating elements 44 is controlled by the control module 34.

According to other examples, the aerosol generating device 12 can be adapted to operate with any other type of consumable article, notably with a consumable article comprising a vaporizable material according to the invention in liquid form. According to still another example, the aerosol generating device 12 according to the invention can comprise a storage compartment configured to store the vaporizable material as explained above, in liquid or solid form.

The invention is illustrated by the following examples, given without implied limitation.

EXAMPLES

Unless otherwise indicated the percentages are given by weight, with respect to the total weight of the tobacco composition.

1) Preparation of the cartridges

Consumable articles suitable for use with in an aerosol generating device have been prepared.

Each cartridge comprises a substrate portion comprising a tobacco composition and a filter portion, the substrate portion and the filter portion being wrapped using a unique paper wrapper.

A tobacco mix is prepared by mixture of reconstituted tobacco and tobacco leaves (lamina). Different tobacco mixtures have been used and are detailed in table 2 below.

Table 2

¹ RTB1- Reconstituted tobacco;

² RTB2- Reconstituted tobacco, different from RTB1;

³ Lamina 1 - Tobacco leaves;

⁴ Lamina 2- Tobacco leaves, different from Lamina 1;

⁵ Lamina 3 - Tobacco leaves, different from Lamina 1 and Lamina 2.

The tobacco mixture is then dried and a top dressing flavouring (TDR) is spray added. The content of TDR typically ranges from 1.0% to 10% by weight, with respect to the total weight of the tobacco. The proflavour molecule is then added to the tobacco mix with a content ranging from 0.001% to 30% by weight, with respect to the total weight of tobacco.

Flavour microchips (FMC) may optionally be added to the mixture before its incorporation into the cartridge. When present, the content of FMC typically ranges from 4.0% to 8.5% by weight, with respect to the total weight of the tobacco

The compositions of each cartridge are detailed in tables 3 and 4 below. 2) Examples of cartridges including tobacco with refreshing notes (typically citrus)

Table 3 describes examples of cartridge incorporating a tobacco with refreshing notes, typically citrus. Table 3

3) Examples of cartridges including tobacco with floral, sweet notes

Table 4 describes examples of cartridge incorporating a tobacco with floral, sweet notes.