Abstract: In order to clarify the effects of pile turnover temperature on the flavor compounds of cigar tobacco leaves, four pile turnover temperatures, 37, 40, 43 and 46 ℃, for Xiangxue No. 1 were studied to analyze the differences in flavor compounds of cigar tobacco leaves at the different pile turnover temperatures. The results showed that terpenoids, esters, and heterocyclic compounds were important flavor compounds that caused flavor changes under the pile turnover temperature regulation, with esters showing the most significant temperature response. With the increasing temperature, ester compounds exhibited complex temperature response trends including accumulation and degradation under the different treatments. Ketones were significantly enriched under the high temperature conditions, while heterocyclic compounds were mainly degraded, both exhibiting relatively uniform response patterns. Orthogonal partial least squares discriminant analysis (OPLS-DA) combined with relative odor activity value (rOAV) analysis identified methyl benzoate, α-ionone, (E)-3-phenylallyl acetate, and isobutyl geraniate as key flavor compounds contributing to the floral scent of the cigar leaves. Their contents decreased significantly under the high temperature treatment, which was an important reason for the weakening of floral style characteristics. Based on these results, when fermenting cigar tobacco leaves, the pile turnover temperature should be reasonably selected according to the characteristics of the original tobacco style. The tobacco leaves with floral scent should not undergo high temperature fermentation, and a pile turnover temperature range of 40-43 ℃ is recommended.