Natural cheese flavor was evaluated using the electronic nose FF-l and Asmell2. To evaluate the flavor strength of cheeses, a smell index was used. The smell index of cheese head space vapor was correlated with sensory evaluation. To evaluate the quality of some cheese flavors, Asmell2 software was used in "User Mode". Standard smell compounds were selected from typical cheese-fravored components. We concluded that Asmell2 analysis makes it possible to objectively distinguish various cheese flavors.