There is provided a flavour system for use in a tobacco industry product. The flavour system comprises lyophilised botanical material, an activator capable of releasing flavourant from the lyophilised botanical material through contact of the activator with the lyophilised botanical material, and a removable barrier preventing contact between the lyophilised botanical material and the activator. The barrier is removable to permit the activator to contact the lyophilised botanical material, thereby to cause release of the flavourant.

There is provided a flavour system for use in a tobacco industry product. The flavour system comprises lyophilised botanical material, an activator capable of releasing flavourant from the lyophilised botanical material through contact of the activator with the lyophilised botanical material, and a removable barrier preventing contact between the lyophilised botanical material and the activator. The barrier is removable to permit the activator to contact the lyophilised botanical material, thereby to cause release of the flavourant.

An article for use in a non-combustible aerosol provision system. The article comprising a mouthpiece comprising a body of material. The body comprises amorphous solid material. Also disclosed is a system comprising such an article and a non-combustible aerosol provision device for heating the aerosol generating material of the article, and a method of manufacturing such an article.

This invention relates to a method of manufacturing a lyocell material for a cigarette filter, including (S1) spinning a lyocell spinning dope composed of 8 to 13 wt % of a cellulose pulp and 87 to 92 wt % of an N-methylmorpholine-N-oxide (NMMO) aqueous solution; (S2) coagulating the lyocell spinning dope spun in (S1), thus obtaining a lyocell multifilament; (S3) water-washing the lyocell multifilament obtained in (S2); (S4) oiling the lyocell multifilament water-washed in (S3); and (S5) applying steam and pressure to the lyocell multifilament obtained in (S4), thus obtaining a crimped tow having 30 to 40 crimps per inch.

A method of manufacturing a flavored piece includes providing a matrix material providing at least one of a flavorant and an aroma, mixing the matrix material with the at least one of the flavorant and the aroma to form a mixture, and performing a fabricating process of the flavored piece. A flavored mouth-end piece for an e-vaping device includes a matrix material and at least one of a flavorant and an aroma, wherein the at least one of the flavorant and the aroma are distributed within the matrix material.

A flavor delivery article is provided including a substantially rod-shaped carrier element and a wrapping element. The wrapping element surrounds at least a portion of the carrier element. The delivery article includes a flavor material within one or both of the carrier element and the wrapping element. The flavor delivery article is adapted for delivery of the flavor material to the mouth of a user under mouth conditions in the absence of combustion or other external heating.

A flavor delivery article is provided including a substantially rod-shaped carrier element and a wrapping element. The wrapping element surrounds at least a portion of the carrier element. The delivery article includes a flavor material within one or both of the carrier element and the wrapping element. The flavor delivery article is adapted for delivery of the flavor material to the mouth of a user under mouth conditions in the absence of combustion or other external heating.

The present disclosure provides a method for extracting tar aroma components from a cigarette butt and use of the tar aroma components in a cigarette. The method includes the following steps: (1) adding the cigarette butt to an extraction solvent, and carrying out ultrasound-assisted extraction to obtain an extraction solution; (2) centrifuging the extraction solution, and carrying out vacuum distillation on the supernatant to obtain a concentrated extractum; and (3) carrying out molecular distillation on the concentrated extractum, and collecting a light fraction of the molecular distillation to obtain the tar aroma components. In the present disclosure, the cigarette butt is used as a raw material, through the ultrasound-assisted extraction and separation by the molecular distillation to extract the tar, harmful substances in the tar are removed, and the aroma components are retained. The tar aroma components are applied to a heat-not-burn cigarette, so that the aroma, smoke and taste characteristics of the heat-not-burn cigarette are improved, and the problems of insipidness and uneven aroma release of the heat-not-burn cigarette are solved effectively.

The present disclosure provides a method for extracting tar aroma components from a cigarette butt and use of the tar aroma components in a cigarette. The method includes the following steps: (1) adding the cigarette butt to an extraction solvent, and carrying out ultrasound-assisted extraction to obtain an extraction solution; (2) centrifuging the extraction solution, and carrying out vacuum distillation on the supernatant to obtain a concentrated extractum; and (3) carrying out molecular distillation on the concentrated extractum, and collecting a light fraction of the molecular distillation to obtain the tar aroma components. In the present disclosure, the cigarette butt is used as a raw material, through the ultrasound-assisted extraction and separation by the molecular distillation to extract the tar, harmful substances in the tar are removed, and the aroma components are retained. The tar aroma components are applied to a heat-not-burn cigarette, so that the aroma, smoke and taste characteristics of the heat-not-burn cigarette are improved, and the problems of insipidness and uneven aroma release of the heat-not-burn cigarette are solved effectively.

Cigarettes are provided which contain a filtering system and flavorants encapsulated with polyvinyl acetate, wherein deactivation of a sorbent by the flavorant is reduced through the encapsulation of the flavorant within the polyvinyl acetate. A preferred flavorant is menthol. The encapsulated flavorants are prepared by mixing at least one flavorant with polyvinyl acetate and a solvent, such as ethanol, and forming the encapsulated flavorants. Methods of making cigarettes and smoking the articles are also provided.