Abstract: To explore the utilization of tobacco flower in tobacco flavoring applications and establish discriminant model for drying methods based on key organic acids, GC/MS was employed to analyze the differences in organic acid content across seven drying methods. Partial least squares-discriminant analysis (PLS-DA) was used to identify key differential organic acids, followed by Fisher discriminant analysis to construct a discriminant model for identifying drying methods. Results showed as the follows. (1) Volatile acids in tobacco flowers treated with different drying methods were identified as benzoic acid, phenylacetic acid and 3-methylpentanoic acid (with characteristic aroma), with total content ranging from 116 to 181 μg/g. The total content of non-volatile acids ranged from 59.7 to 77.0 mg/g, with the sum of oxalic acid, malic acid and citric acid content accounting for approximately 92.5% to 97.8% of the total. The total content of higher fatty acids ranged from 22.4 to 65.2 mg/g, with unsaturated fatty acids (oleic acid, linoleic acid, and linolenic acid) accounting for about 58.7% to 76.6% of the total. (2) Drying methods significantly affected organic acid contents: air drying achieved the highest volatile acid content, followed by programmed heating drying and sun drying, whereas freeze drying yielded the lowest. Non-volatile acids reached peak levels during freeze drying, whereas their minimum content were observed in 65 ℃ constant temperature drying. The total content of higher fatty acids was the highest in freeze drying and the lowest in air drying. (3) PLS-DA classified the seven drying methods into five categories: freeze drying, programmed heating drying, constant temperature drying, sun drying, and air drying. Based on the VIP values from the PLS-DA model, seven key differential organic acids, namely glutaric acid, oleic acid, stearic acid, oxalic acid, citric acid, myristic acid, and phenylacetic acid, were identified as characteristic markers. Subsequently, a Fisher discriminant model was established for the five categories of tobacco flower drying methods, with classification accuracies of 96.7% in the training set and 100% in the test set. In summary, the organic acid profiles of tobacco flowers subjected to air drying, sun drying, or programmed heating drying (up to 59 ℃) exhibit greater suitability for tobacco flavoring applications. Organic acids can serve as characteristic chemical components for effectively discriminating tobacco flower resources obtained from different drying methods.