Abstract: In order to study the differences of aroma components from rose essential oils and their effects on the sensory quality of cigarette smoke, 5 samples of rose essential oil were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) after optimizing pretreatment conditions and instrument parameters. The results showed that: 1)The optimized experimental conditions were rose essential oil sample 50 μL, extracting for 30 minutes at 80 ℃ by using pink extraction fiber assembly headspace sampling after desorbing for 3 minutes, and then analyzed by GC/MS. 2)A total of 191 aroma components were detected in the 5 samples, including 52 alcohols, 42 alkenes, 39 esters, 15 aldehydes, 15 alkanes, 8 ketones and 20 other components. The main aroma components were alcohols. 3)The results of Selected Similarity Index(SSI)analysis of the aroma components in the 5 samples indicated that the highest SSI was between Bulgarian rose essential oil and Turkish rose essential oil, followed by that between Bulgarian rose essential oil and Chinese Gansu rose essential oil. 4)The sensory evaluation results suggested that using the 5 rose essential oils, the cigarette flavoring effect with the Bulgarian rose essential oil was the best. The other samples with higher SSI of aroma components with Bulgarian rose essential oil had better smoke sensory quality.