The work aims to evaluate the odour similarities between paperboard samples and hexanal and benzaldehyde and analyze the effects of three concentrations of hexanal and benzaldehyde solutions on chocolate flavor through Robinson test. After the analysis of odour characteristic by evaluators, the odour similarities between paperboard samples and hexanal and benzaldehyde were analyzed and scored. With hexanal and benzaldehyde as simulated odour substances, the flavor changes of chocolate samples undergoing Robinson test of 0.05%, 1% and 10% hexanal and benzaldehyde solutions were analyzed by taste, and the hexanal and benzaldehyde in chocolate samples were extracted by ethanol under ultrasound, and the changes of substance content in the samples were quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS). The paperboard samples certainly exhibitedodour like hexanal and benzaldehyde, with the similarities of 48% and 36%, respectively. Chocolate samples treated by different concentrations of simulated odour substances showed a slight flavor change, and the detected levels of hexanal and benzaldehyde were less than 45.0 mg/kg and 1.0 mg/kg, slightly higher than those in untreated chocolate samples (39.2 mg/kg and 0.6 mg/kg), respectively. Sensory evaluation results can be verified by GC-MS. Under different concentrations, with hexanal and benzaldehyde having certain odour similarity with paperboard samples as odour simulants, the chocolate samples after Robinson test show slight flavor change.