This study was carried out to determine the relationship between smoke components and sensory evaluation by changes of tobacco leaf branding. 7 different cigarettes were made by adding different types of oriental, reconstituted and expanded tobacco leaves. 64 kinds of smoke components which were 6 of general components, 34 of semi-volatile and volatile components, 9 of acid components, and 15 of phenolic components were analyzed. 8 kinds of sensory item were evaluated and also electronic nose system data was collected. All smoke components and sensory characteristics of mainstream smoke were changed by the different branding. To determine the relationship between smoke components and sensory test, the correlation and regression analysis were carried out by using STATISTICA statistical program. Tar, pH, and CO showed a high correlation with sensory evaluation item. As tar related to hotness, CO have a high correlation with offensive aroma. Semi-volatile and volatile components of smoke related to sensory characteristics such as aroma, taste, irritation, hotness and smoothness. When propylene, 1,3-butadiene, butane, isoprene, and 2-methylfurane showed a high correlation with aroma; methyl chloride, methanol, toluene, ethyl benzene showed a high correlation with irritation. Some acidic components and phenolic components of smoke also had a high relation to smoke volume. Especially the acidic components such as 2-furoic acid, 2-hydroxy butyric acid, phenyl acetic acid and palmitic acid; the phenolic components such as 4-vinyl phenol, pyrocatechol, 3-methyl catechol, hydroquinone showed a high correlation with smoke volume. As using multiple regression analysis, it was possible to estimate the results of sensory evaluation from the smoke analysis data. From the results of electronic nose system analysis, we can find the different pattern by adding expanded tobacco leaf.