Abstract: The changes of aroma components in flue-cured tobacco leaves during curing were studied by the electric heating curing apparatus in which the temperature and humidity were automatically controlled. The results indicated that most of the aroma components in fresh tobacco leaves decreased during curing,especially the small molecular components. Yet,the changes of the aroma components in the leaves were not the same at different curing stages,that is,most components increased at yellowing stage or leaf drying stage,but decreased at stem drying stage. Under different curing conditions, the loss of aroma components in the cured leaves was less and the flavor quality was better when the yellowing temperature was lower, and the rate of raising temperature for leaf drying was slower.