Abstract: In order to maximize the retention of volatile aromatic components in tobacco flavor, water extracts of Honghuadajinyuan tobacco were prepared by forward osmosis and vacuum evaporation concentration with 55% soluble solid content. The quality of the extracts was analyzed from four aspects: aromatic components, conventional chemical components, physical and chemical indexes and sensory quality. The results showed that: (1) The composition of the two extractums was basically the same, and the content of the aroma components reached a very significant difference (p<0.000 1). The total amount of aroma substances in the forward osmosis concentration was increased by 89.17% compared with that in the evaporation concentration. β-macarone increased by more than 50%, β-ionone, dihydrokiwi lactone and linalor increased by more than 100%; (2) The indexes of total sugar, reducing sugar, total nitrogen, chloride ion and potassium ion of the conventional chemical components of the two extractum reached extremely significant differences (p<0.000 1). Among them, the chloride ion content of the forward osmosis concentrated extractum increases while potassium ion decreases; (3) The acid value, relative density and refractive index of forward osmotic concentrated extract were significantly decreased by 3.24%, 1.44% and 0.28% (p<0.000 1) compared with that of evaporative concentrated extract, while the total volatile components were significantly increased by 1.17% (p<0.0001); (4) The total sensory quality score of forward osmosis concentration was significantly higher than that of evaporation concentration (p<0.05), and the sensory evaluation result was better. Forward osmosis concentration technology can provide technical support for improving the quality of tobacco flavor and remanufactured tobacco coating material.