Abstract: A tobacco flavor was prepared with Maillard reaction method from the flower buds of burley tobacco, the reaction product was treated by simultaneous distillation and extraction method, then the volatile components in the reaction product were analyzed by GC/MS. The results showed that: 1)Thirty-four volatile components, including two esters, five terpenes, ten alcohols, two aldehydes, one acid, eight ketones, one phenol, and five nitrogen heterocyclic compounds, were detected. 2) Comparing with the volatile components in the product by direct extraction, four Maillard style flavor compounds were special in the product by Maillard reaction, namely dihydroxyacetone, 2-methyltetrahydrofuran-3-one, 2-acetylfuran and phenylacetone. Sensory evaluation indicated that the flavor prepared with Maillard reaction featured better aroma quality with a slight smell of flower, enhanced sweetness and smoothness, and offered a pleasurable aftertaste.