Abstract: In order to improve the utilization value of tobacco leaves by making full use of tobacco, aqueous extracts of tobacco were prepared from leaf residues after subcritical extraction, and the Maillard reaction products prepared under different conditions were quantitatively analyzed by GC-MS. The effects of amino acid species, glucose/amino acid molar ratios and reaction time on the chemical composition of the reaction products and the sensory quality of cigarettes were systematically studied. The correlations between 18 components in the Maillard reaction products and the sensory indexes of prepared cigarettes were investigated. The results showed that: 1) The Maillard reaction products of glutamic acid and aspartic acid were similar to those of the aqueous extract itself. 5-Hydroxymethylfurfural was dominant in the products, followed by hydroxyacetone and 2-acetylpyrrole. The products of Maillard reaction involving proline were dominated by hydroxyacetone, furfuryl alcohol and 5-hydroxymethylfurfural. 2) On the basis of cigarette smoke sensory effects, the optimal conditions for the Maillard reaction for the tobacco aqueous extract were at the molar ratio of reduced sugar (glucose) and glutamic acid 1:0.5, reacting for 2 h at 110 ℃. 3) Among the 18 components, the relationship between 2-methyltetrahydrofuran-3-one and smoke concentration was close; furfural, 5-methyl-2-furfural, 2-furanyl hydroxymethyl ketone and 5-hydroxymethylfurfural were closely correlated to smoke volatility; and hydroxyacetone and 3-methylcyclopentane-1, 2-dione were closely correlated to baked aroma.