Objective: In order to study the influence of different slicing methods on the quality index of cured cut tobacco after redrying processing. Methods: The formula tobacco leaves of a certain specification were divided into 4 parts on average, and then sliced after different slicing treatments. The structure, filling value, petroleum ether extract content and total aroma components of dried cut tobacco were determined. In order to eliminate the correlation between different quality indexes, principal component analysis （PCA） was used to reduce the dimension of the quality indexes of cut tobacco. Finally, the sensory quality of cut tobacco was evaluated under different cutting methods. Results: ① There were differences in the structure, filling value, petroleum ether extract content and total aroma components of cut tobacco under different cutting methods; ② The principal component 1 can reflect the information of cut tobacco （＜2.8 mm）, filling value, petroleum ether extract content and total aroma components, and the principal component 3 can reflect the information of whole cut tobacco （2.8～4.0 mm）. The results of principal component analysis showed that the result of principal component 1 under C condition（Two thirds of the oversized tobacco pieces larger than 42 mm were screened out for slitting） was the best, significantly better than other treatment conditions, the result of principal component 3 under D condition （Large tobacco leaves larger than 42 mm were screened out and cut）was the best, followed by C condition, obviously better than the other two conditions; ③ The results of sensory evaluation showed that 4 under A（As for the control, no slitting） and C conditions, the aroma quality, aroma quantity and taste of dried tobacco were better than the other two conditions. Conclusion: Different slicing methods can change the quality of cut tobacco, so the structure of cut tobacco can be controlled by slicing, so as to reduce the waste of tobacco raw materials and improve the quality of cigarette.