C3F burley tobacco of Enshi prefecture of Hubei province was used as materials to study the effects of sugars, including glucose, fructose, xylose, ribose, inverted sugar(sucrose) and high fructose corn syrup, and the application amount of xylose on aroma products in the process of burley tobacco roasting. The results showed that the sugars could significantly increase the formation of aroma components of burley tobacco. Fructose and high fructose corn syrup exhibited better result in increasing the amount of pyrazines and furans compared to other sugars, especially for pyrazines, the amount of which was significantly increased. The xylose and ribose exhibited better effect on pyrroles, pyridines and carbocyclic compounds. When the amount of xylose applied was 4%, the amount of pyrazine products was maximized, and when the amount of xylose applied was 6% to 8%, the amount of other aroma products was maximized. The results of the principal component analysis showed that the contribution rate of the first principal components was 81.39%, and the indicators mainly include 5–methyl–2–furaldehyde, furfural, 2–acetylfuran, 1–mercaptopyrrole, 3–hydroxypyridine. The contribution rate of the second principal components was 15.51%, and the indicators mainly include furfural, 5–methyl–2–furaldehyde, 2–pyrrolidine, 2–acetylfuran, acetol. The first two principal components could stand for the change trends of aroma components.