Abstract: To clarify the effects of condensation dehumidification and hot and humid air outside during curing on neutral aroma components and sensory quality of tobacco leaves, the maximum water removal rate and its effects on neutral aroma components and sensory quality of cured tobacco leaves were studied using a completely closed-loop heat pump barn (condensation dehumidification), a semi-closed-loop heat pump barn (condensation dehumidification + hot and humid air outside), and an open-loop heat pump barn (hot and humid air outside). The results showed that the maximum water removal rate of the open-loop heat pump barn was significantly higher than that of the other two barns from 40 ℃. Total amount of aromatic amino acid degradation products, Maillard reaction products and carotenoid degradation products in the completely closed-loop heat pump barn was significantly higher than that in the open-loop heat pump barn. The main reason was that the contents of phenylcarbinol, phenylethanol, benzaldehyde, furfural, Furfuryl alcohol, 2-acetylfuran, 5-methylfurfural, 2-acetylpyrrole, β-dihydrodamarone, dihydroactinidiolide, megalotrienone1, megalotrienone2, megalotrienone3 and megalotrienone4 were significantly increased. In terms of sensory quality, the aroma characteristic indexes such as aroma quality, aroma quantity and exposure degree, flue gas characteristic indexes such as degree of tenderness and fruity sensation, taste characteristic indexes such as dry sensation and aftertaste of cured tobacco in the completely closed-loop heat pump barn were improved at different degrees, but the green odour and raw green odour increased. Condensation dehumidification could improve the neutral aroma composition and sensory quality of tobacco leaves after curing.