Some ester flavors were injected in cigarette and then analyzed with simultaneous distillation and extraction equipment and GC and GC/MS to observe the transfer rate to cut tobacco, filter tip, mainstream smoke and the cigarette butt. The results show that: 1) the reserved condition impact the transfer ratio of the ester flavors after the flavors being injected in cigarette. 2) The ester flavors with low molecular weight and low boiling points tend to dissipating. Airproof is the precondition to prevent ester flavors losing. 3) With well airproof, the lower molecular weight and boiling points ester flavors show more flavor transfer to filter tip. Otherwise their transfer ratio is lower. 4) Ester flavors with high molecular weight and boiling points have a high ratio into cut tobacco and a low ratio into filter tip. There is a balanced distribution between filter tip and cut tobacco. 5) No objective flavors stay in cigarette paper and filter tip when they are departed rapidly after being injected in cut tobacco. 6) The ester flavors with low molecular weight and low boiling points have low hold ratio in cut tobacco. Except cinnamate ester flavors, the other ester flavors' hold ratio in cut tobacco, transfer ratio to filter tip and mainstream smoke increases as their molecular weight and boiling point is increasing. 7) The cinnamate ester flavors hold in cut tobacco are closely up to 100%, the transfer ratio to filter tip, mainstream smoke are high. 8) The ester flavors' transfer ratio to butt is low.