Abstract: The aroma components in six types of tobacco chestnut flavor were analyzed qualitatively and quantitatively by capillary gas chromatography and gas chromatography-mass spectroscopy, and ten common components were selected.In order to further investigate the quality of flavor with relation to its chemical components, sampling sources, and other factors, the data of the contents of ten common components were processed with fuzzy cluster analysis (FCA) technology.The similarity of tobacco flavors was presented quantitatively by FCA profile and generally agreed with the sensory evaluation.A new computer-aid method of evaluating tobacco flavors was proposed.