Abstract: In order to improve the quality of aged tobacco and shorten aging duration,the application of enzymes while aging was experimented and the aged tobacco was compared with naturally aged tobacco in terms of chemical components, total flavor components and sensory quality.Amylase,protease,glucoamylase,cellulase and pectinase were formulated together with an appropriate amount of a complex active additive,and the mixture was added to the tested tobacco leaf.The results showed that:comparing with natural aging,enzyme treatment could speed up the degradation of total sugar,total nitrogen,nicotine and total volatile alkali in tobacco leaf,and increase the total flavor components,improve the smoking quality and shorten aging duration.