The work aims to form a monitoring system for the aroma components in tow flavored filter sticks. Purge & Trap-Gas Chromatography-Mass Spectrometry/SIM (P&T-GC-MS/SIM) was used to establish a detection method for the characteristic aroma components in tow flavored filter sticks and study the transfer behavior of characteristic aroma components to mainstream smoke. The optimal parameters of Purge & Trap were:14 min of purging time, 75 ℃ of surging temperature, 50 min/mL of surging flow and 215 ℃ of decomposition temperature, and the Surge & Trap efficiency of aroma components under these conditions was the highest. The 9 aroma components showed good linearity at 0.2~200 ng/mL (r＞0.9990), with RSD of 0.15%~3.97% (n=6), recovery rate of 83.91%~103.31%, limit of detection of 0.37 ~ 13.50 ng/mL and limit of quantification of 1.23~44.99 ng/mL. The transfer rate of main aroma components to particulate matter in mainstream smoke was 1.04%~8.63%, and descending order was aldehydes, olefins and esters. The residue rate of aroma components in the tow flavored filter stick was 74.15%~85.71%, and most of the aroma components were trapped in the filter. The method has the advantages of low detection limit, simple treatment process, good repeatability and high sensitivity, and is suitable for the detection and analysis of aroma components in the tow flavored filter sticks.