Abstract: To investigate possible correlations between undesirable volatile components and microbial community changes during fermentation of domestic cigar tobacco, headspace solid-phase microextraction combined with full two-dimensional gas chromatography-time-of-flight mass spectrometry, molecular docking and high-throughput sequencing techniques were used to analyze the volatile components and microbial community of cigar tobacco during fermentation. The results showed that: 1) A total of 97 volatile components were detected in the cigar tobacco during fermentation, with pyridine and terpene volatile components being the dominating chemicals. Furthermore, 16 volatile components that might correspond to adversely affecting tobacco quality were screened out, and there were also 5, 10 and 2 undesirable volatile components related to irritation, bitterness and greenish offensive odor, respectively. Myosmine, cotinine and anatabine could bind hTAS2R14 bitterness receptor proteins and acetamide could bind hTAS2R10 receptors. 2) There were 7 dominant bacterial genera involved in the fermentation of cigar tobacco, including Staphylococcus, GpI, Pseudomonas, Terribacillus, Oceanobacillus, Corynebacterium, and Aerococcus, and 4 dominant fungal genera, including Aspergillus, Cladosporium, Wallemia, and Penicillium. 3) The correlation analysis between dominant microorganisms and undesirable volatile components at the genus level showed that bacteria, Oceanobacillus, Terribacillus, Aerococcus and Atopococcus were positively correlated with the bitter taste volatile components (anatabine, cotinine, acetamide), GpI and Pseudomonas were positively correlated with irritating and greenish offensive odor volatile components, while fungi, Cladosporium and Stemphylium were significantly correlated with three undesirable volatile components.