Abstract: In order to study the differences of aroma components between cinnabar and common tobacco leaves and their effects on sensory quality of cigarette smoke, leaf samples from the 2 types of tobacco were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) after optimizing pretreatment conditions and instrument parameters. The results showed that:1) The optimized experimental conditions were tobacco sample 0.5 g, extracting for 20 min at 70℃ using gray extraction head, headspace sampling for GC/MS analysis after desorbing for 2 min. 2) A total of 82 aroma components were detected in the 2 types of tobacco samples, including 15 alcohols, 11 esters, 3 phenols, 9 aldehydes, 20 ketones, 7 organic acids, 8 hydrocarbons and 9 other compounds. The highest relative component contents in cinnabar tobacco and common tobacco were phytol and nicotine, respectively. The relative content of nicotine in aroma components of common tobacco was much higher than in cinnabar tobacco. 3) In the 2 types of tobacco samples, 71 common components were found, and the other 11 components, including citronellol, cis-3-hexenyl isovalerate, 5, 6-dihydro-6-pentyl-2H-pyran-2-one, 2-hydroxy-3-methyl-2-cyclopenten-1-one, R-limonene, etc., were only found in cinnabar tobacco. 4) Except nicotine, the total relative content of the other aroma components in cinnabar tobacco were higher than those in the common tobacco. 5) The flavoring effect of cinnabar tobacco was better than that of the common tobacco, which agreed with the results that the total relative content of aroma components (except nicotine) in cinnabar tobacco was higher than that in the common leaf.