Abstract: The extraction rates of volatile components from tobacco flavor by different methods were compared:thermal desorption, solvent direct extraction, liquid-liquid extraction and simultaneous distillation extraction (SDE) .The result showed that the effect of liquid-liquid extraction and SDE was the worst one, solvent direct extraction was the second one, and thermal desorption was better than others, which could offer large number of information, and the discrimination effect was minimum.Thermal desorption-GC-MS which used in analysis of tobacco flavor had simple operation, high precision, and could avoid the discrimination effect of solvent extraction in the extraction process.At the same time, the high temperature of thermal desorption could be more complete and true reflection the differences of tobacco flavor in the actual use of aroma composition.The result could provide the certain reference for cigarette flavoring.So thermal desorption technology could be used in quality control of tobacco flavor and tobacco flavoring technology research.