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为了由烤红薯获得风格突出的烟用香料(简称烤红薯香料),在烤红薯香气形成机理的支撑下,以直接烘烤和模拟烘烤作为主要制备工艺,采用GC/MS法分析了所制备香料的化学成分,并进行了感官评价.结果表明:①模拟烘烤工艺能够获得更多的致香成分,并能够保留直接烘烤的特征香韵物质.②所得的烤红薯香料与中式烤烟香气协调性较好,并能赋予卷烟叶组较为突出的烤红薯香气特征和味觉特征.③所制备的烤红薯香料对焦甜香风格卷烟产品的开发有潜在的应用价值.,In order to obtain a tobacco flavor with a prominent style by means of roasting sweet potato, the chemical components in flavors prepared with direct or simulated roasting technology were analyzed by GC/MS method on the basis of the aroma generating mechanism of roast sweet potato, and the sensory evaluation was conducted. The results showed that: 1) There were more aroma components in the flavors obtained with simulated roasting technology, while retaining the characteristic aroma note substances of direct roasting. 2) The obtained roast sweet potato flavors better harmonized with the aroma of Chinese-style flue-cured tobacco, and imparted more distinct aroma and taste characteristics of roast sweet potato to tobacco blend. 3) The obtained roast sweet potato flavors had potential application values to the development of’bt-sweetness’style cigarettes.