Abstract: The waste tobacco leaves produced after topping in the field was used to obtain the extract，and the extract flavor was improved by Maillard reaction and the special tobacco flavor was prepared. Using sensory evaluation as the evaluation index，the reaction temperature，pH and heating time were optimized by single factor and orthogonal methods. The optimal conditions for preparation of special tobacco flavor were as following reaction temperature 120℃，pH 12，heating time 180 min. Through GC/MS analysis，29 kinds of compounds were identified，including four pyrazines，six alcohols，three lipids，two aldehydes，two ketones，two alkenes，one amine. Aroma substances such as megastigmatrienone，benzyl alcohol，dihydroactinidiolide，aromadendrene and other components，were the key aroma substances.