Abstract: In order to investigate the influence of tobacco drying processes on the sensory style characteristics of cigarettes, experiments on five typical tobacco modules after conditioning were carried out with different drying methods and processing intensities, and the style characteristics of the samples were analyzed with sensory evaluation. The results showed that: 1) The raw green odor was reduced in all the drying treatments; the burnt scent was increased and the fruity scent was decreased except for several drying treatments with low intensities. The fresh scent of Yunnan and Fujian modules and the sourness and bitterness of Brazil module were decreased in varying degrees; while the hay-like scent and nutty scent of Henan and Guizhou modules were slightly increased. 2) There were significant differences in the sweet, fresh, burnt, nutty, fruity and resin scents and scorched odor between the modules conditioned with and without vacuum preconditioning; and the nutty, ligneous, burnt and woody scents of tobacco modules processed with the cylinder drying and pneumatic drying differed significantly. 3) The dehydrating level of the cylinder drying negatively correlated with the raw green odor and fresh, fruity and sweet scents and positively correlated to the scorched odor and burnt scent. The influences of the dehydrating level by the pneumatic drying on the style characteristics were similar to those of the cylinder drying besides its negative correlations with the hay incense aroma and sweetness.