Abstract: Objective This study aimed to identify the important precursors of 2-acetyl-1-pyrroline （2AP）， a characteristic aroma component of glutinous rice-flavored flue-cured tobacco， elucidate thermochemical conversion of 2AP in tobacco， and to provide scientific reference for molecular breeding of glutinous rice-flavored flue-cured tobacco.Method Sample leaves of flue-cured tobacco Yunyan 87 with different glutinous rice-flavored aroma intensities of were selected as experimental subjects from Honghe region of Yunnan Province. The main precursors of 2AP in tobacco leaves were analyzed using pyrolysis-gas chromatography-olfactometry-mass spectrometry （Py-GC-O-MS） and Mantel test， combined with the sensory evaluation of precursor-added cigarettes.Result The contents of 1-deoxy-1-L-proline-D-fructose （Fru-Pro）， 1-deoxy-1-L-glutamic acid-D-fructose （Fru-Glu）， proline， glutamic acid， lysine， nornicotine， and myosmine were markedly higher in glutinous rice-flavored flue-cured tobacco leaves than in non-glutinous rice-flavored samples， whereas the nicotine content in glutinous rice-flavored leaves was obviously lower than that in non-glutinous rice-flavored samples. 2AP was not detected in the non-glutinous rice-flavored samples， but it was detected in the four groups of flue-cured tobacco samples with typical glutinous rice flavor， with concentrations ranging from 44.78 to 85.81 μg/kg. The contents of Fru-Glu， Fru-Pro in flue-cured tobacco leaves had a significantly positive correlation with the glutinous rice-flavored aroma intensity （P<0.05）， and a highly significant positive correlation with the 2AP content of （P<0.01，the same below）. The contents of proline， glutamic acid， lysine， nornicotine and myosmine had highly significant positive correlations with glutinous rice aroma intensity and 2AP content， whereas the nicotine content had highly significant negative correlations with the glutinous rice-flavored aroma intensity and the 2AP content. Adding proline， glutamic acid， lysine， nornicotine， and myosmine to flue-cured tobacco leaf samples to non-glutinous rice-flavored aroma could increase the 2AP content through pyrolysis. Moreover， the glutinous rice aroma could be captured in the olfactory detection port， and the sensory evaluation results showed that cigarettes with the addition of the above five precursors showed the characteristics glutinous rice flavor.Conclusion Based on the pyrolysis product analysis of precursors and sensory evaluation tests， proline， glutamic acid， lysine， nornicotine and myosmine are identified as the important tobacco precursors of the characteristic aroma components 2AP of glutinous rice-flavored flue-cured tobacco.