Objective： To enhance the content of aroma substances in burley tobacco after baking. Methods: Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones, and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking. Results: The R² of the model was 0.947, and the fitting effect was excellent. The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1, and the best baking conditions were 110 ℃ （3 min） of zone 1, 145 ℃ （3 min） of zone 2 and 135 ℃ （3 min） in zone 3. Conclusion: Under the optimum baking temperature, the content of reducing sugar in burley tobacco was lower and the total amount of aroma substances was the highest, which has the better aroma enhancement effect of baking.