Abstract: To reveal the interactions in binary flavor system with roasted sweet aroma in cigarette smoke, the aroma thresholds of 10 roasted sweet flavors for demi-slim cigarettes were determined by the S-curve method, and Feller's additive model was used to investigate the interactions within 20 binary mixtures of the flavors. Molecular docking technology was applied to analyze the binding characteristics between those flavors and sweet taste receptor proteins. The results showed that: 1) Based on S-curve method, the aroma thresholds of 10 flavors in cigarette smoke ranged from 5.140×10^-7 to 2.218×10³ nanograms per cigarette. 2) Among the 20 binary mixtures of flavors, mixtures of fenugreek lactone-ethyl fenugreek lactone, maltol-ethyl maltol, fenugreek lactone-methyl cyclopentenolone (MCP), and fenugreek lactone-ethyl cyclopentenolone (ECP) exhibited synergistic effects, while the other mixtures exhibited additive effects. 3) The synergistic or additive effects of these binary mixtures were achieved by forming hydrophobic binding cavities through hydrogen bond interactions with sweet taste receptor proteins.