The optimizedmaillard reaction products were obtained when amino acids,small peptides and fructose added into the concentrated tobacco extracts from pectinase and laccase enzymolysis. Commercial sheet used as the control, sensory evaluation and GC—MS—O were used to analyze the main aroma components in both tobacco sheets and smoke. The results demonstrated that compared with the control, many good aroma components increased in the treatment group, such as Damascenone increased 192.0% and megastigmatrienone1 increased 356.0%. Some unfavorable components in smoke decreased, 4-Vinylguaiaco1 was decreased 100%. In the treatment group, sensory evaluation score was also significantly improved, aroma abundant and harmony,baking aroma richer, offensive taste and irritancy reduced,the quality of sheets have been significantly improved.

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