Objective: To solve the problem of tobacco leaf residues produced during the production of tobacco extracts. Methods: Maillard reaction was carried out using aqueous extracts from cigar tobacco leaf residues as raw materials, and the effects of amino acid dosage and reaction time on the chemical composition of the Maillard reaction products and the sensory quality of cigarettes were systematically investigated. The relationship between the 18 components of the Maillard reaction product and the sensory index of cigarettes was also investigated. Results: ① Based on sensory effects, the optimal reaction conditions for the Maillard reaction based on cigar tobacco aqueous extract were: 10.00 g of aqueous extract, 0.74 g of aspartic acid, 0.08 g of glutamic acid, 0.5 g of glucose, temperature 110 ℃, reaction time 3 h. ②Compared to the aqueous extract, the Maillard reaction products contain significantly more 5-hydroxymethylfurfural, hydroxyacetone, furfural, 5-methylfurfural, 2-acetyl pyrrole and 2,5-diformylfuran. ③ Among the 18 compounds, 2-acetylfuran was significantly correlated with fine softness, 3-hydroxy-2-butanone and 3-acetyl pyridine were significantly and highly significantly correlated with milkiness, 2-furanylhydroxymethyl ketone, 5-hydroxymethylfurfural and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one were significantly or highly significantly correlated with floral aroma, while 6-ethyl-5,6-dihydro-2H-pyran-2-one was significantly and negatively correlated with miscellaneous aroma, irritation, bitterness and hay aroma indicators. Conclusion: Through the Maillard reaction, the aroma content of the aqueous extract of tobacco was increased, which enhances the roasted and burnt aromas in cigarettes and strengthens the style of cigars.