Abstract: In order to differentiate sensory evaluation between cigarettes in detail, a sensoryevaluation method based on Labeled Affective Magnitude scale(LAMs) and its corresponding software and hardware were established to evaluate the roles of flavors in reference cigarettes.The established LAMs sensory evaluation method consisted of 9 evaluation indexes(aroma quality, aroma quantity, offensive odor, concentration, volatility, smoothness, softness, irritancy, residue) and the LAMs ranged from-100.00 to 100.00(-100.00, -75.51, -55.50, -31.88, -10.63, 0.00, 11.24, 36.23, 56.11, 74.22, 100.00). In the process of sensory evaluation of cigarette flavors, such as bay leaf oil and hydroxycitronellal, the results obtained by LAMs sensory evaluation method basically agreed with those of traditional five-point sensory evaluation method. When a great number of cigarette samples were evaluated, LAMs sensory evaluation method could reflect the differences between flavor samples more distinctly. The application of software and hardware systems in sensory evaluation reduced the work of data entering and processing and improved the efficiency of sensory evaluation.