Abstract: The effects of processing parameters in cut tobacco drying, such as rotative velocity of cylinder, temperature of hot air, opening of hot air valve and moisture exhaust valve, on the sensory quality of cigarette were studied according to the requirement and approach of "Quality Estimation at Different Process Steps in Primary Processing Line".The results indicated that:1)higher rotative velocity of cylinder, higher temperature of hot air and wider opening of moisture exhaust valve were favorable to the improvement and emission of tobacco aroma, but unfavorable to the improvement of smoke characteristics and taste;2)neither narrower nor wider opening of hot air valve was favorable to the improvement of tobacco aroma;3)the volatile and non-volatile organic acids in dried cut tobacco decreased and TSNA content increased with the increase of rotative velocity of cylinder, temperature of hot air and opening of hot air valve;4)with the increase of opening of moisture exhaust valve, the total organic acid in cut tobacco increased, while TSNA content decreased.