摘要 |
A flavor delivery article provides volatilized flavor by heating a flavor carrying substrate, but not burning any material. A heat source which includes a metal oxide (e.g., calcium oxide), an anhydrous metal sulfate (e.g., magnesium sulfate), an inorganic salt and a sugar, generates heat upon contact of water therewith. The heat produced by the heat source heats flavor in a heat exchange relationship therewith. Flavors volatilize and are drawn into the mouth of the user of the article. Typical heat sources heat the flavor to a temperature within 70 DEG C. to 200 DEG C. for 4 to 8 minutes.
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申请人 |
R. J. REYNOLDS TOBACCO COMPANY |
发明人 |
POTTER, DENNIS L.;RAKER, MARK L.;RIDINGS, HENRY T.;SENSABAUGH, JR., ANDREW J.;WESTMORELAND, AMOS E.;WOODS, DONNA K.;BANERJEE, CHANDRA K. |