Abstract: A new perfume was produced by enzyme fermentation of hawthorn fruits to avoid the shortcomings of conventional hawthorn flavor. The aroma compounds in the new perfume were analyzed by simultaneous distillation and extraction and capillary gas chromatography. 31 constituents in the new perfume were determined. By comparison with conventional hawthorn flavor, the new product featured 1) ten specific aroma constituents, such as β phenylethyl alcohol, ethyl acetate, isoamyl alcohol, 2 acetylfuran, γ butyrolactone, isoamyl acetate and diethyl succinate, produced in the process of fermentation; 2) higher contents of six aroma constituents (acetic acid, ethyl lactate, isovaleric acid, furanmethanol, hexanoic acid and heptanoic acid), which made great contributions to itsflavour. The contents of fifteen aroma constituents which made a characteristic note of hawthorn fruits including leaf alcohol, eugenol, 3 pentenone and myristic acid, etc. in the new perfume were similar to conventional one. The major aroma compounds in the new perfume were β phenylethyl alcohol, leaf alcohol, isoamy alcohol, diethyl succinate, 3 pentenone, and ethyl hexadecenate, the concentrations of these compounds were 199.69, 57.68, 35.36, 21.99, 21.45,and 18.71μg/g, respectively. The sensory evaluation of the new hawthorn perfume added test cigarettes indicated that 1)the fermentative odor, fruit note and characteristic style were enhanced while the characteristic aroma of hawthorn remained unchanged, and 2) the offensive odor was effectively reduced and the smoking quality was significantly improved contrasting with the control.