Abstract: The relationship of glycosides in tobacco with tobacco aroma, their isolation, identification, and application in cigarette flavoring were reviewed. It was considered that the following aspects were supposed to be intensively studied, including the differences of glycoside compounds and their contents between tobacco cultivars and the causes of such differences, the forms of glycosides and relative releasing enzymes presenting in tobacco, the correlation of tobacco quality with the releasing conditions of glycosides during curing, and the biological functions of glycosides.