Abstract: The experiment was conducted with cigar wrapper tobacco of 40 days' artificial fermentation under controlled condition of 49℃, RH 60%. The results showed that with fermentation processing, most of the aroma substances were increasing. The amount of total aroma substances reached the climax at the 25th day and then decreased gradually. The highest amounts of the most aroma substances were observed at the 15th or 25th day followed by the decrease with the process of fermentation. So under this experimental condition, the quantity of flavor was highest between 15 and 25 days during fermentation.