Abstract: The retention of 24 ester flavors in tobacco rod and the transfer of the same from the tobacco rod to the attached filter tip were determined with simultaneous distillation and extraction, GC, and GC/MS after the tobacco rod was flavored and stored at four different conditions for 48 hours.The results showed that:1) airtightness was essential precondition to improving the transfer ratio and retention ratio of the esters with lower molecular weight and boiling point;2) under airtight conditions, the lower the molecular weight and boiling point were, the higher the transfer ratio of the esters of the same functional group would be;and 3) the retention ratio of esters with higher molecular weight and boiling point was higher, while their transfer ratio was lower.