In order to investigate the release characteristics of aroma components in mainstream aerosol of heat-not-burn tobacco products, three popular commercial products were smoked. The aroma components were analyzed by gas chromatography-mass spectrometry (GC/MS). The results showed that: ① The release of neutral and basic aroma components per unit puff was higher than that of acids flavors. ② The total release of aroma components per unit puff of sample I was higher than that of sample L which was higher than that of sample G. ③ The quality and quantity of aroma components which originated from natural tobacco leaves, were lower in heat-not-burn tobacco products than in traditional ones. And that may cause a weakness in tobacco specific flavor, which could be improved by adding tobacco extractives or smoky components in tobacco materials of heat-not-burn tobacco products.