Abstract: A cigarette provides tobacco flavor by heating tobacco, but not burning tobacco or any other 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 tobacco in a heat exchange relationship therewith. Flavors volatilize from the tobacco and are drawn into the mouth of the user of the cigarette. Typical heat sources heat the tobacco to a temperature within 70.degree. C. to 200.degree. C. for 4 to 8 minutes.

Abstract: A cigarette-type smoking article has a short tobacco-containing fuel element, a passageway for mainstream tobacco smoke flow, a flavor source which provides enhanced flavor to the tobacco smoke which passes therethrough, and a mouthend piece. The article is highly air diluted and the air dilution is provided through the periphery of the article as perforations in a region immediately behind the fuel element. Such an article delivers highly flavored mainstream tobacco smoke and relatively low levels of pyrolysis and/or combustion derived wet total particulate matter.

Abstract: A drug delivery article provides a dose of a volatilized drug by heating a drug 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 the drug in a heat exchange relationship therewith. The drug volatilizes and is drawn into the mouth of the user of the article. Typical heat sources heat the drug to a temperature within 70.degree. C. to 200.degree. C. for 4 to 8 minutes.

Abstract: 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.degree. C. to 200.degree. C. for 4 to 8 minutes.