Abstract: This article draws on the relevant theories of post food nasal aroma research, and based on the sensory evaluation methods of cigarette products in the tobacco industry and the actual exposure pathways of aroma substances in cigarette smoke perceived by the human body, conducts post nasal smoke component determination and differential evaluation of cigarette smoke from different brands. On the basis of building a smoke capture device for the posterior nasal cavity, the optimal technical parameters were determined by optimizing key parameters such as smoking method, adsorption tube type, and number of suction ports: desorption temperature of 290 ℃, desorption time of 6 minutes, and maximum temperature of the cold trap of 270 ℃. A "Thermal desorption gas chromatography-mass spectrometry (TD-GC/MS) method for determining volatile components in posterior nasal cavity smoke" was established. Using this method, volatile components in the nasal smoke of four commercially available cigarette products were determined, import the volatile component detection data in the nasal smoke into the statistical analysis software (SIMCA), and perform principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) on it. Based on the detection results of volatile components in the smoke from the posterior nasal cavity, it is possible to clearly distinguish four brands of cigarette products and achieve the purpose of differential evaluation. At the same time, the Fisher stepwise linear discriminant analysis method was used to validate the detection data of nasal smoke characteristic indicators (10 compounds) selected from cigarettes. The original validation and cross validation results showed that cigarettes from four different brands based on smoke characteristic indicators were correctly classified.