To analyze the character of cigarettes style, the chemical components in smoke of six cigarette brands from Shanghai, Yunnan and Henan were grouped into 4 categories (spicy, sweet, fruit and fresh notes) according to their flavor characters. The chemical components and sensory evaluation results of the samples were comprehensively analyzed with Multiple Factor Analysis(MFA), and the style characters of cigarettes evaluated from the aspects of chemical component and sensory evaluation were compared. The results showed that: 1) Each cigarette brand has its own style characters. 2) The MFA model was superior to either chemical component-based or sensory evaluation-based PCA (Principal Component Analysis) model. 3) Component model of spicy note demonstrated better agreement with the model of sensory evaluation, followed by fruit and sweet notes, while greater difference was found between the two models in the fresh note. This method is suitable for evaluation and control of cigarette quality.%为了剖析卷烟风格特征,将上海、云南和河南6种卷烟的烟气化学成分按照香味特征分为辛香、甜香、果香和清香4类,应用多元因子分析(Multiple Factor Analysis,MFA)法对分类化学成分与感官评价结果进行了综合分析,并比较了采用化学成分和感官评价两种方法剖析卷烟风格特征时的一致性.结果表明:①不同的卷烟具有各自的风格特征；②MFA综合模型优于单独的化学成分和感官评价主成分分析(Principal Component Analysis,PCA)；③辛香成分与感官评价结果的一致性较好,果香和甜香成分次之,清香成分差异较大.该方法适用于卷烟的质量评价与控制,可辅助卷烟生产.
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