Abstract: A method of designing a target vaping article includes receiving respective values for a plurality of input parameters, calculating respective values for a plurality of design parameters for the liquid formulation for the vaping article based on the received values for the plurality of input parameters, the plurality of design parameters including at least two parameters selected from: a proportion of a component of a liquid formulation for the vaping article; nicotine and/or other active substance deliveries; a sensory attribute; a number of puffs associated with the vaping article; a heating profile; a flavor composition; physical properties of the vaping article; composition of the vaping article and providing the calculated values as an output.

Abstract: A method of designing a target non-combustible active substance delivery article includes receiving respective values for a plurality of input parameters, calculating respective values for a plurality of design parameters for the non-combustible active substance delivery article based on the received values for the plurality of input parameters, the plurality of design parameters including comprising at least two parameters selected from: a tobacco blend composition or an aerosol-generating material composition; tobacco or aerosol-generating material weight; nicotine and/or other active substance deliveries; aerosol constituent deliveries; a sensory attribute; a number of puffs associated with the non-combustible active substance delivery article; non-combustible active substance delivery article dimensions; rod of aerosol-generating material and/or tobacco density; filter density; rod of aerosol-generating material and/or tobacco firmness; filter firmness; open and/or closed article pressure drop; filter pre

Abstract: The invention provides a process for treating tobacco material comprising: securing tobacco starting material within a sealed reactor preventing the ingress or exit of any gas or liquid; heating the tobacco material to a temperature of from about 60° C. to about 200° C. for a period of from about 6 hours to about 120 hours; allowing the temperature of the tobacco material to cool down to about room temperature whilst secured within the sealed reactor; and removing treated tobacco material from the sealed reactor. It also provides tobacco material treated by the process, extracts from said tobacco material, and to products including the treated tobacco material or extracts.

Abstract: A method of designing a target combustible tobacco product, the method comprising receiving respective values for a plurality of input parameters (101); calculating respective values for a plurality of design parameters (130) for the combustible tobacco product based on the received values for the plurality of input parameters, and providing the calculated values as an output. The plurality of design parameters comprise at least two parameters selected from: a tobacco blend composition; tar, nicotine and carbon monoxide deliveries; a smoke sensory attribute; a number of puffs associated with the combustible tobacco product; combustible tobacco product dimensions; tobacco weight; tobacco rod and/or filter density; tobacco rod and/or filter firmness; open and/or closed combustible tobacco product pressure drop; filter pressure drop; cigarette paper porosity; and ventilation level.

Abstract: A method and apparatus are provided for classifying a tobacco sample of a particular tobacco type into one of a predefined set of taste categories for that tobacco type. The method comprises acquiring mass spectrometry data from the tobacco sample; identifying from the acquired mass spectrometry data a plurality of chemical components and their respective content levels within the tobacco sample; and assigning the tobacco sample to one of the predefined set of taste categories for that tobacco type based on the plurality of chemical components and their respective content levels identified within the tobacco sample, using a statistical multivariate regression model that represents a relationship between the chemical components and the taste categories.