Abstract: In order to study the application of Maillard reaction flavors prepared from tail spirit in cigarette, three flavors (coded as GLJ-M, GSJ-M, MSJ-M) were prepared by using three different tail spirits (branded coded as GLJ, GSJ, MSJ) of sorghum spirit, grain shochu, rice shochu as solvents, respectively. The effects of GLJ, GSJ, MSJ were compared, and the application of GLJ-M, GSJ-M, MSJ-M in cigarette were evaluated. The results showed that:1) GLJ, MSJ and GSJ were rich in organic acids and esters, and their organic acid contents were 2 813.26, 2 074.35 and 1 927.54 μg/g, respectively. 2) The perceived irritation of cigarette smoke was reduced and the sensory quality was improved by the three Maillard flavors. In order of positive sensory promotion were GLJ-M > GSJ-M > MSJ-M. 3) The total contents of Maillard characteristic aroma components in GLJ-M, GSJ-M and MSJ-M were 60.71, 30.19 and 27.28 μg/g, respectively; and the DDMP content in GLJ-M was up to 23.78 μg/g. 4) When added at 0.05%, the score of sensory quality of cigarette sample increased from 88 to 89.5 for GLJ-M and the total amount of neutral aroma components in mainstream cigarette smoke increased from 68.93 to 74.82 μg/cig comparing with the blank sample.