Abstract: Maillard reaction, as a common non-enzymatic browning phenomenon, is widely found in tobacco leaf modulation, aging, and processing, and its reaction products are important sources of tobacco aroma compounds. In the process of tobacco modulation, fermentation and aging, starch, protein and other ingredients in tobacco leaves are converted into small molecules of sugars and amino acids, and Maillard reaction occurs. The resulting products have an important influence on the fragrance and taste of tobacco. In the industrial processing of tobacco, tobacco leaves and essence spices are prepared with Maillard reaction to improve the quality and fragrance of tobacco products. This paper expounded the reaction mechanism of Maillard reaction, and summarized the current application of Maillard reaction in tobacco production and processing from the aspects of tobacco leaf modulation, aging, reconstructed tobacco, and advances in tobacco flavors.In this paper, the mechanism research and the application of improving quality and fragrance in the process of modulation and fermentation are also prospected.