Abstract: In order to analyze the chemical components in the essential oil of cigar tobacco and to evaluate their effects, the essential oil of cigar tobacco was prepared by using subcritical extraction and molecular distillation technology. The enrichment effects of various components in the essential oil at different distillation temperatures were clarified. The main chemical components of the essential oil were analyzed by GC/MS, and the influences of mass fractions of various components in the essential oil on the sensory quality of cigarettes were further verified through sensory panel evaluation. The relationships between some aroma components and sensory evaluation indexes were studied via relevant analysis. The results showed that: 1)At the distillation temperature of 60-80 ℃, the mass fractions of nicotine, alkanes and long-chain aliphatic esters were reduced, and the aroma components with cigar styles were effectively enriched. 2) The mass fractions of geranyl acetone, β-ionone, megastigmatrienone, dihydroactinidiolide, farnesyl acetone, phenylacetic acid, acetic acid, propionic acid, dihydro-β-ionone, n-hexanoic acid, 6-methyl-5-heptene-2-one, thujopsene and(E)-nerolidol in the essential oil significantly positively or extremely significantly positively correlated with the quality evaluation indexes of cigarettes, including aroma, comprehensive taste, woody and honeysweet scents. Therefore, these compounds could be used as the main indexes for evaluating the quality of essential oil of cigar tobacco.