Abstract: In order to characterize the changes in quality of cigarettes before and after adjustment for cut-tobacco module formulation, conventional chemical constituents and volatile components were tested and analyzed through near-infrared spectroscopy and HS-GC/MS separately in 74 original and 395 new cut-tobacco formula samples. Combined with PLS-DA method, the chemical differences of various indicators of samples could be characterized by biplot. The results showed that: ① The content of nicotine, rutin, and chlorine/potassium were higher in the original formula, while the content of ash, chlorogenic acid, K₂O, total polyphenols and reducing sugar were higher in the new formula. ② The content volatile aroma components in the new formulation, such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, megastigmatrienone, neophytadiene and so on were relatively high, but the sensory stimulants, such as isobutyraldehyde, formic acid, acetic acid and so on were relatively higher in original formula. ③ The results of characterization of the chemical differences are consistent with the sensory evaluation, which has a guiding effect on the auxiliary study on the influences relationship between the composition of substances and cigarette sensory quality.