The work aims to establish a set of comprehensive evaluation methods to monitor the product quality of flavor tipping paper. The key taste indicators of the flavor tipping paper were extracted, the taste characteristics were evaluated by quantitative description analysis (QDA), and the taste stability, hygienic indicator (total bacterial count) and stability of the paper were evaluated.The results showed:The scores of the taste characteristics of the three kinds of flavor tipping paper were different, and their strength performance differences were obvious; Within 6 months, the total score of flavor tipping paper fluctuated with time, but the total score changes were within ±2 points; The total number of colonies in flavor tipping paper (CFU/g) within 90 days was less than or equal to 200 CFU/g, which met the hygienic indicator of cigarette tipping paper. The QDA quantitative description analysis method can distinguish the taste characteristics and strength of flavor tipping paper, and comprehensively evaluate its taste and the stability of hygienic indicators (total number of colonies). It provides theoretical basis and data support for product development.