Abstract: In order to improve smoking quality, the flue-cured tobacco lamina was treated under ultra high pressure (UHP, 100-700 MPa) at 30℃, the flavor components in tobacco before and after UHP treatment were isolated by simultaneous distillation and extraction (SDE) and analyzed by capillary gas chromatography, and the smoking quality was evaluated. The results showed that: 1) the total content of flavor components increased with the pressure increasing and peaked at 500 MPa, then decreased; 2) the change trend of ketones was similar to that of the total flavor components; 3) the contents of β-phenylethyl alcohol, benzyl alcohol, eugenol and linalool increased continuously with the increase of pressure, and the contents of phenylacetaldehyde, furfural and 5-methyl furfural peaked at 300 MPa, then somewhat decreased; 4) when the pressure reached 500 MPa, the smoking quality was the best. It was concluded that the flavor quality of tobacco could be improved to a certein extent by ultra high pressure treatment.