Abstract: For expressing the superior aroma of new flue-cured line 8306, the experiments were conducted to compare the flavor components of eight flue-cured genotypes, with quantitative determination of leaf surface trichome exudate by spectrophotometry and the petrolum ether extract by residual method, and the identification of flavor components in “8306” and Zhongyan100 by GC/MS. The result showed that 8306 had high contents of leaf surface trichome exudate, petrolum ether extract and total volulme of aroma, which might contribute to the specific aroma quality of 8306. The twenty components in 8306 might be the precursor of high level of flavor. The total aroma components in 8306 was much higher than in Zhongyan100, which might partially result in the prominent aroma in 8306.