Objective： Maillard reaction intermediates were prepared from the enzymatical hydrolysates of vegetable proteins. Then they were added to cigarettes to improve the smoking quality and enhance the aroma style of cigarettes. Methods: the vegetable protein such as corn protein, sunflower seed protein, wheat gluten protein and soybean protein were hydrolyzed by alkaline protease and flavourase under different conditions. The enzymatic hydrolysates were mixed with reducing sugar at a ratio of m_hydrolysates∶m_sugar=100∶15. The formation conditions of the peptide-derived Maillard intermediates were determined through the Maillard reaction performed under the stepwise increase of temperature. The intermediates prepared under these determined formation conditions were added into the cigarettes via injection, and 12 cigarette quality characteristic indexes and 15 smoke aroma style indexes were quantitatively scored. Partial least-squares regression analysis (PLSR) was further applied to analyze the correlation between flavored cigarettes' quality characteristics and aroma style characteristics. Results: the formation conditions of the peptide-derived Maillard intermediates were determined as 90 ℃ and 60 min. The peptide-derived Maillard intermediates prepared under the determined formation conditions were added into cigarettes. Sensory evaluation of the flavoring cigarettes was conducted. It was found that the Maillard intermediates enhanced the characteristic taste, roundness and smoke of cigarettes, and took a desirable effect of flavor enhancement and modification. Among the intermediate samples, the Maillard reaction intermediates derived from corn peptide took the best effect of flavor enhancement. The results showed that the protein dissolution rate of the protease hydrolysates was significantly positively correlated with oral irritation/tongue burning, convergence, laryngeal dryness and strength, while negatively correlated with oral residue/dryness, laryngeal irritation, nasal irritation, aroma, richness, delicacy/softness/round, offensive odor and concentration of flue gas. The concentration of the substrate peptide used for the Maillard reaction is the most crucial factor to regulate the effect of Maillard reaction intermediates on cigarette smoking quality. The degree of hydrolysis of the protein was significantly negatively correlated with the aroma of flue-cured tobacco, fresh, woody, green, fragrant and cocoa characteristics, and positively correlated with the aroma of fruit, spicy, herb and bean characteristics. The protein dissolution rate was significantly positively correlated with tobacco fragrance, fresh, herb, bean and cocoa characteristics, and significantly negatively correlated with fruit, spicy, wood, green and flower characteristics. Conclusion: According to the aroma characteristics of different cigarette products, different peptide Maillard reaction intermediates can be prepared by adjusting the degree of hydrolysis as well as the rate of protein dissolution for different cigarette aroma style enhancement, with following the research results shown in this research.