Abstract: In the preparation of reconstituted tobacco sheet by paper-making method, saccharomyces cerevisiae was used to ferment the concentrated tobacco extracts.The flavoring compositions of the fermented tobacco extracts analyzed by headspace solid-phase micro-extraction (HS-SPME) associated with capillary gas chromatography-mass-spectrometry (GC-MS) , the results showed that:48 flavoring components were detected from unprocessed tobacco extract, and 83 flavoring components were detected from the treated tobacco extract.The contents of acids, ketones, esters, olefin and others after fermentation increased in various degrees, indicating that the flavoring effect was obvious after yeast fermentation of the extracts.The sensory quality of the reconstituted tobacco leaf which was coated with the fermented tobacco extracts was evaluated.The result indicated that the tobacco extract which treated by sacchaomyces cerevisiae could significantly improve smoking quality.