Abstract: In order to investigate the influences of main heat treatment process in primary processing line on the aroma components in tobacco, the aroma components in and sensory quality of tobacco were analyzed and evaluated before and after the ordering and cut strip drying processes while keeping tobacco blend and processing parameters basically unchanged. The results showed that:1) Ordering process would decrease the contents of lower fatty acid and unsaturated higher fatty acid in tobacco, while increased the content of saturated higher fatty acid, and improve the aroma quality, concentration, offensive odor and irritation of tobacco. 2) Cut strip drying process would increase the contents of sugar and alkali aroma components in cut tobacco, while decrease the contents of neutral and acidic aroma components, which was helpful to improving the aroma quality, smoothness, cleanness, offensive odor and irritation of cigarette smoke.