Abstract: In oder to investigate the effects of key processing parameters for cut tobacco production on the releases of aroma components in cigarette smoke and smoking dryness sensation, using simultaneous distillation extraction coupled with gas chromatography-mass spectrometry (GC-MS) technology, combined with a self-established method for evaluating cigarette smoking dryness sensation, the releases of aroma components in cigarette smoke and the smoking dryness sensation of cigarettes were evaluated using the cigarette samples treated with different key processing parameters for cut tobacco production. Additionally, redundancy analysis (RDA) was conducted on the relationship between the releases of aroma components in cigarette smoke and the smoking dryness sensation. The results showed that: 1) There were differences in the total release of aroma components in the smoke of cigarette samples treated with different processing parameters for cut tobacco production. When the HDT (heat, dwell, and tumble) air flow drying steam amount increased and the cut tobacco width reduced, the sums of releases of six categories of components, including alcohols, aldehydes, ketones, esters, phenols, and heterocyclic compounds, all increased. When the HDT air flow drying steam amount decreased, the temperature of loose tobacco redrying hot air lowered, and the cut width increased, the sums of releases of the aforementioned six categories of components all decreased. When the temperature of loose tobacco redrying hot air raised, the sums of releases of alcohols, aldehydes, phenols, and heterocyclic compounds increased, while those of ketones and esters decreased. 2) The main aroma components in cigarette smoke that influenced smoking dryness sensation were megastigmatrienone, phenethyl alcohol, furfural, and 5-methylfurfural. Among them, megastigmatrienone enhanced the sweet, moist, with a refreshing and moistening sensation during smoking. Phenethyl alcohol reduced dryness in the oral cavity and on the tongue surface, while furfural and 5-methylfurfural intensified the feeling of dryness in the oral cavity, on the tongue surface, at the tongue root and throat. 3) Cigarettes treated with loose tobacco redrying hot air temperature 105 ℃, cutting width 0.85 mm, HDT air flow drying steam amount 400 kg/h achieved the highest score of smoking dryness sensation and the highest total releases of aroma components in the smoke.