Abstract: In order to investigate the influences of concentration temperature on the neutral aroma components in tobacco extracts during reconstituted tobacco production, the effects of concentration temperature of the extracts on the neutral aroma components in low- and premium-grade reconstituted tobacco products were studied by simultaneous distillation extraction (SDE) and gas chromatography/mass spectrometry (GC/MS) combined with sensory quality evaluation. The results showed that: 1)The residues of volatile and semi-volatile neutral aroma components in the extract positively correlated to the smoking quality of reconstituted tobacco. 2)The influences of concentration temperature on the quality of low- and premium-grade reconstituted tobacco products were different. For the low-grade product, the quality followed the concentration temperatures in the order of 93℃ > 75℃ > 61℃ > 52℃ > 83℃; whereas the quality order were 52℃ > 64℃ > 74℃ > 84℃ > 93℃ for the premium product.