According to NORMAN the composition of cigarette mainstream smoke and the transfer of tobacco constituents to the smoke is influenced by the degree of the tip ventilation. Therefore it may be expected that also the transfer of flavouring compounds used in cigarette manufacturing depends on the degree of the filter ventilation. We checked this hypothesis by the aid of a series of experimental cigarettes with a filter ventilation between 0 and 70%. The transfer of some selected flavouring compounds of different chemical and physical properties (esters, ketones, aldehydes, terpenes, acids, pyrazines, and so on) was tested by capillary-GLC. The determinations were done in single puffs of the cigarettes. The results were discussed in view of the taste of the smoke of the ventilated cigarettes.