Abstract: The volatile components in tobacco flavor were extracted with solvent extraction, simultaneous distillation extraction (SDE), steam distillation and solid phase micro-extraction respectively, then determined by GC and GC/MS.The best extraction method was determined by comparing the number and contents of the characteristic portions picked up from the chromatographic fingerprint spectrums, ability for characterizing flavors' fingerprint and the repeatability of extraction methods.The results showed that for flavor sample AB1 the SDE was able to extract its characterized component to the utmost with higher repeatability, and well fulfill the requirements for creating a fingerprint spectrum.