Abstract: In order to enrich the aroma of e-liquids and develop e-cigarettes with superior flavors, foodborne aroma-producing yeasts were screened, and the aroma components were analyzed by gas chromatography-mass spectrometry (GC/MS) and high performance liquid chromatography (HPLC). Using the key aroma compound as an indicator, the aroma-producing conditions were orthogonally optimized. Finally, the fermentation products obtained under the optimal conditions were evaluated for their sensory effects on e-cigarettes. The results showed that:1) A strain of Saccharomyces cerevisiae, KMLY1-2, was obtained by using waxberry juice and grape juice as nutrient separately, and KMLY1-2 could ferment waxberry juice and grape juice to produce higher levels of phenylethanol. 2) The optimal conditions for producing phenylethanol in fermented waxberry juice and grape juice were 5% and 10% of inoculation amount, 30 and 25℃ fermentation temperature, rotation speed of 200 r/min, pH 3 and 9, respectively. The phenylethanol contents in waxberry juice and grape juice fermented under the optimal conditions were 47.49 and 60.99 mg/L, which were 11.99 and 27.06 mg/L higher than those under the unoptimized conditions, 47.32 and 60.99 mg/L higher than those in unfermented waxberry juice and grape juice, respectively. 3) The olfactory aroma score of the fermentation products obtained under the optimal conditions was the highest. The e-cigarette samples prepared by adding the fermentation products into the base solvent of e-liquids at the rate of 1.6% (mass fraction) had rich rose flower scent, the generated aerosols featured harmonious and full aroma, low offensive odor, clean aftertaste and good smoking quality. Therefore, S. cerevisiae KMLY1-2 can be applied to the fermentation of waxberry juice or grape juice to enhance the concentration of phenylethanol, which could be evaluated for e-cigarette flavors.