Abstract: In order to investigate the effects of Maillard reaction products on cigars, a combination of six amino acids (glutamic acid, leucine, phenylalanine, aspartic acid, proline and glycine) with three monosaccharides (glucose, fructose and xylose), a total of 18 combinations, were added to the enzymatic hydrolysate of tobacco powder. Maillard reactions with these mixtures were carried out at 100℃, and the reaction products were added to tobacco leaves used for manufacturing cigars. The prepared cigars were panel tested, and the results were comprehensively evaluated by fuzzy mathematics. In addition, volatile aroma components in the treated tobacco leaves were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that:1) Under the experimental conditions, the Maillard reaction solution of aspartic acid containing proline and different sugars negatively affected the aroma of cigars, while the other combinations improved the sensory quality. The cigar sample treated with the reaction solution of glutamic acid and fructose obtained the highest comprehensive evaluation score of 7.02. 2) Comparing with the control, the total content of aroma components in tobacco leaves of three treatments increased by 41.01%, 29.76% and 53.05%. 3) The application of the reaction solutions to cigars significantly reduced the irritation and offensive odor of tobacco leaves, promoted the aroma style of cigars, increased the aroma abundance and maturity, and mellowed the smoke of cigars. This type of Maillard reaction solutions has a significant promoting effect on the sensory quality of cigars and is suitable to the tobacco leaf flavoring of cigars.