Abstract: To study the puff-by-puff releases of aroma components in slim cigarette smoke, the influences of four flavoring methods (cut tobacco, breakable capsule, tow, and cotton thread flavoring) on the puff-by-puff releases of aroma components, including alcohols, aldehydes, ketones and esters, in mainstream smoke of slim cigarette were analyzed. The results showed that: 1) The similarity between tow flavoring and cotton thread flavoring was the highest, and the similarities of cut tobacco flavoring with the other three flavoring methods were the lowest. 2) The favoring positions, bonding methods and boiling points of aroma components were the main factors affecting their puff-by-puff releases. 3) Affected by the high temperature of distillation section of the burning cigarette, the releases of aroma components with different boiling points from tobacco-flavored samples differed greatly, and the release proportions of congeneric aroma components with different boiling points were also significantly different. 4) Affected by breakable capsule solvents and filter temperature, the releases of aroma components from capsule-flavored samples was the most stable, and boiling points of the aroma compounds had no obvious effect on the releases of congeneric aroma components. 5) The releases of aroma components from tow-flavored and thread-flavored samples raised with the increase of puff number, and boiling points had no obvious effect on the releases of congeneric aroma components.