Abstract: In order to develop new tobacco flavors, maple leaf powder was used as raw materials, the volatile components of Maillard reaction products from enzymatic hydrolysate of maple leaf powder at different temperatures (70, 80, 90, 100, 110℃) were detected with GC-MS method. The effects of Maillard reaction products prepared at different temperatures on cigarette flavoring were evaluated. The results showed that:1) 90℃ was the optimal temperature for preparing the Maillard reaction products from enzymatic hydrolysate of maple leaf powder, from which 69 volatile components were determined with the total amount of 252.0 μg/g, making both the type and total amount of the volatile components the most. 2) The aroma of cigarette smoke was improved, the offensive odor and irritation of cigarette smoke decreased, the aftertaste was more comfortable and the flavoring effect was better when the Maillard reaction products obtained at 90℃ were applied to cigarette.