Abstract: In order to study the evaluation consistency for functional threshold of tobacco flavors, a scientific and systematic sensory evaluation method with operational convenience was established by referring to the Golden Sectioning methods used for flavor threshold determination in food industry and the sensory evaluation methods of cigarette at home and abroad. To achieve three different conditions in the evaluation process, the new method took three tobacco flavors (eugenol, furanone and phenylethyl acetate) as representative examples. The functional thresholds of 37 representative tobacco flavors of 13 flavor types were evaluated by the established method. The results showed that:1) The method was composed of four sections, namely, evaluation requirements, sample preparation, preliminary screening of functional threshold and determination of functional threshold. 2) The evaluation process was more scientific and efficient by using Golden Sectioning to screen threshold range. The accuracy and reliability of evaluation results were tested by using significance test method. 3) The functional thresholds of 37 representative tobacco flavors ranged from 8.43×10^-14 to 9.26×10^-3 ng/cig. The method is suitable for the evaluation of functional threshold of tobacco flavors.