Abstract: Sensory-oriented separation means was adopted for the separation of water-soluble portion of mainstream smoke particulate matter by using gel permeation chromatography and high performance liquid chromatography successively.Fractions with roasted sweet aroma were identified by olfactory sensation.The components in the fractions with roasted sweet aroma were analyzed by GC/MS.By the exclusion of those not relevant to roasted sweet aroma,sixteen components were pinpointed for further aromatic characteristic evaluation with standards.The results showed that forty components were identified in fractions with roasted sweet aroma,of them furans,furanones,pyranones and cyclopentenones directly contributed to roasted sweet aroma.