Abstract: To regulate the floral aroma characteristics of cigarette smoke, 45 floral aroma components were selected and analyzed from the reported tobacco smoke components, and the distribution characteristics of these components in particulate matter of mainstream smoke of eight cigarette samples were quantitatively analyzed by GC-MS. The sensory contribution of each component to the floral aroma characteristics of mainstream smoke was evaluated using odor active value (OAV). The transfer rates and flavoring contributions of the detectable floral aroma components to particulate matter of mainstream smoke were determined. The floral flavor base unit was prepared according to the original ratio of floral aroma components in the smoke. The effects of the mass fraction variations of four components with significant differences in flavoring contribution on the sensory effect of the flavor base unit were evaluated. The correlations between the change rates of flavoring contribution and floral aroma strength of the flavor base unit were analyzed. The results showed that: 1) A total of 24 components were detected in the particulate matter of mainstream smoke of the eight cigarette samples, the distribution characteristics of floral aroma components in the mainstream smoke of different cigarette samples were consistent, and the OAVs of geraniol, β-damascenone, and β-damascone were higher. 2) The transfer rates of the 24 detectable floral aroma components ranged from 1.41% to 17.90%, and the flavoring contributions ranged from 0.005 to 1 088.75, the differences in flavoring contributions among these components were significantly greater than those in the transfer rates. 3) Flavor base unit 1, blended at the same component ratio as in the smoke, significantly improved the floral, sweet and fresh scents of the cigarette. Compared to the flavor base unit formulated at equal component ratio, flavor base unit 1 enhanced the richness and overall sensory quality of the cigarette to a greater extent. 4) About 10% change in the flavoring contribution of the flavor base unit caused around 40% change in the floral aroma strength, and 0.1%-0.4% change in the flavoring contribution caused 1%-3% change in the floral aroma strength.