Abstract: To effectively extend the research on the flavor effects of non-volatile components in tobacco and cigarette smoke, lysine benzacridine, which is produced by the reaction of chlorogenic acid and lysine, was selected as the subject of study and its preparation, purification and analytical methods were optimized. Lysine benzacridine in tobacco was isolated and identified. Its influence on the sensory quality of cigarettes and its flavor effects under heating conditions were studied. The results showed that: 1) The optimized preparation conditions for lysine benzacridine were a molar ratio of chlorogenic acid to lysine of 2∶1, with the presence of oxygen, and a reaction time of 48 hours. After secondary purification, the number of isomers and impurities was significantly reduced and endogenous lysine benzacridine was found in tobacco samples. 2) Lysine benzacridine not only effectively improved the sensory quality of cigarettes, but also significantly influenced the aroma note of tobacco smoke. 3) The peak temperature corresponding to the differential thermogravimetric analysis (DTG) of lysine benzacridine was 456 ℃, indicating a good thermal stability. 4) Under pyrolysis conditions at 800 ℃, the pyrolysats of lysine benzacridine amounted to 94 detected chemicals, among which the proportions of phenolic and nitrogen-containing compounds decreased significantly, while the variety and proportions of aroma components were higher than those of chlorogenic acid and lysine.