Abstract: Tonka beans were treated in high-voltage static field, extracted with 95% ethanol for 120 hours, filtrated, concentrated, dried by anhydrous sodium sulphate, and then analyzed by GC/MS.The results showed that the main flavor components, dihydrocoumarin and coumarin, in tonka beans were dramatically influenced by highvoltage static field.The mechanism of the conversion of dihydrocoumarin into coumarin was discussed.The aroma and taste of cigarette smoke were significantly improved by addition of tonka beans tincture to tobacco shred.The sensory evaluation was agreed with GC/MS analysis result.