Toasting characteristics of different parts of tobacco were studied based on different parts of tobacco leaves planted in Liaoning and Jiangxi Province, and the changes in physical indexes, sensory quality, and Maillard reaction products under different treatment intensity of tobacco toasting were investigated in a rotary toaster. The results showed that: ① the upper and middle cut strips should be toasted under medium or high intensity, the lower cut strips should be toasted under medium or low intensity; ② cut strips toasting treatment had a positive effect on the taste, the local mixed gas decreased, the baking aroma and burnt sweet aroma increased significantly; ③ principal component analysis showed that there was no significant correlation between sensory quality and comprehensive scores of Maillard reaction products. This study provides a new drying method for tobacco, and also provides a reference for improving the baking aroma and burnt sweet aroma of tobacco.