Flavor components in oriental tobacco leaves from various production regions were analyzed with anhydrous e-ther extraction and GC/MS. 48 components were identified and quantified. Results showed that the composing structure of flavor components in oriental tobacco leaves from various production areas and various positions was similar, but significant differences existed in their contents. Grade Al, A2 from Yunnan have the highest content level of total flavor except neophytadiene and phytol. Turkish leaves'organic acid accounted for 60% of total flavor content, and esters also had a high proportion but labdannums show a very low level. The main flavor components of leaves from Thailand and Xinjiang were organic acids and labdannums, while the latter had lower content and proportion. As for leaves from Yunnan, Zhejiang and Hubei, their main flavor components were labdannums, organic acids and cembranoids. Leaves from Yunnan and Hubei had high proportion of organic acids, and Zhejiang leaves had the highest level of carotenoids.%采用无水乙醚萃取、GC/MS联用方法对国内不同产区香料烟和进口的土耳其、泰国香料烟的香味成分进行了分析,共定性定量了48种香味物质.结果表明:不同产区、不同部位香料烟香味成分组成相同,含量差异较大；云南A1和A2级香料烟香味成分总量(除新植二烯和叶绿醇外)最高；土耳其香料烟中有机酸所占比例超过香味成分总量的60％,酯类物质也占有较高比例,但赖百当类物质的含量及所占比例很低；泰国,新疆香料烟主要香味成分是有机酸和赖百当类物质,但后者的含量和所占比例均低于前者；云南、浙江、湖北香料烟中主要香味成分分别是赖百当类、有机酸和西柏烷类,云南和湖北香料烟还具有较高比例的有机酸,浙江香料烟类胡萝卜素类的含量及所占比例与赖百当类、西柏烷类接近,但却是所有产区中最高的.
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