Abstract: Headspace-gas chromatography-mass spectrometry (HS-GC-MS) was applied to separation and discrimination of main components in 9 samples of tobacco flavor from different batches at 80℃ of equilibrium temperature for 30 min of equilibrium time, and their fingerprint spectra were established base on the data of precision tests. Based on a comparative study on the MS spectra and the fingerprint spectra of the 18 common peaks from the above 9 samples, similarity between different samples of cigarette flavours were calculated by the methods of correlation coefficient, angle cosine and Euclidean distance ratio. Consistent trends of changes in similarity calculated by either of the 3 methods were found, and qualification for the samples could be vouched for.