Abstract: To enhance the sensory characteristics of Cinnamon leaf essential oil and reduce its safrole content, the essential oil of Cinnamon leaves was first extracted by steam distillation, and followed by a precision processing using a purposely-designed automated preparative two-dimensional column chromatography system. Characteristic aroma groups in the essential oil of Cinnamon leaves with distinct organoleptic properties were obtained by sensory evaluation. The mass fractions of volatile components and safrole in the characteristic aroma groups were quantitatively analyzed by GC-MS. The results showed that: 1) The yield of Cinnamon leaf essential oil prepared by the steam distillation was 0.9%. 2) Chemical groups with poor organoleptic properties were effectively separated by the two-dimensional column chromatography, and characteristic aroma groups of the essential oil with distinct and improved organoleptic properties were obtained. The spicy characteristics of Cinnamon leaf essential oil were effectively retained in group C1, and the sweet aroma and taste characteristics were improved. The sweet aroma characteristics were greatly enhanced in group C2, and the astringent sense of the reference cigarette could be reduced by group C2. 3) Thirty-one volatile components were identified in group C1, among them 8 components had spicy aroma characteristics, 16 components with sweet aroma and the mass fraction of eugenol was up to 720.92 μg/g. Fourteen volatile components were identified in group C2, among them 7 components had sweet aroma characteristics. 4)Compared with the original essential oil, the mass fractions of safrole in groups C1 and C2 were reduced by 99.7% and 98.7%, respectively. This study provides a technical reference for the precision processing and refinement of natural tobacco flavors.