Abstract: Aiming to clarify the differences of free amino acid components in different flavor types of flue-cured tobacco blending and threshing modules, and classify redrying modules of fresh flavor, neutral flavor and robust flavor types, the blending modules of 7 fresh, 7 neutral and 8 robust flavor types were selected, and their free amino acid contents were determined by OPLS-DA analysis, flavor types were identified by SVM model. Results showed that total free amino acids in different flavor types of flue-cured tobacco ranged from 13 141.72 to 27 695.47 μg/g, and the contents of proline and asparagine exhibited the highest among all flavor types. Significant differences among different flavor types occurred in the total amount of aspartate, glutamic acid, glycine, alanine, cystine, leucine, tyrosine, phenylalanine, 4-aminobutyric acid, lysine, histidine, tryptophan, arginine and free amino acid. In OPLS-DA analysis the VIP values of alanine and aspartic acid were above 1 and significantly different among various flavor types (p<0.05), hence could be selected as evaluation indexes. The SVM model based on the first two principal components of 21 free amino acids exhibited an accuracy of 86.36%. The discriminant accuracy of SVM model based on two free amino acid characteristic indexes reached 90.91%. The SVM model based on alanine and aspartic acid exhibited high discrimination rate and reliability, and can be applied in the flavor discrimination of flue-cured tobacco blending modules.