A comprehensive evaluation method of the aroma quality for menthol filter rod was established by using aroma ratio (B), aroma retention (L) and aroma quality (P) by referring to the flavor assessment methods in the food industry at home and abroad, sensory evaluation methods of cigarette. It was introduced into the evaluation of the period of mentholated holding in menthol filter rod. Through the sensory and quantitative evaluation of the aroma quality for menthol filter rod, the comprehensive score standard for judging the period of mentholated holding in menthol filter rod was determined, and a new method which was scientific, operative and simple, was established. Gas chromatography (GC) and gas chromatography-ion mobility spectrometry (GC-IMS) combined with sensory evaluation methods of cigarette were used to verify this method. The results showed that this method was suitable for the evaluation of the period of mentholated holding in menthol filter rod, which provided a basis for the determination and evaluation of the period of mentholated holding. Also, it provided reference for the design, quality control and inspection of menthol filter rod.