The invention provides a rapid analysis method for flavor substances of maillard reaction in cigarette tobacco shreds. In order to rapidly and effectively detect the flavor substances of the maillard reaction in the cigarette tobacco shreds, the method comprises the steps of performing static headspace on a sample for 30min at 120 DEG C, detecting in a full-scan mode with a DB-624 chromatographic column by a gas chromatography-mass spectrography, and relatively quantifying with a peak area normalization method. The analysis method can detect the 60 flavor substances of the maillard reaction in the cigarette tobacco shred, including alcohol, aldehyde, ketone, acid, ester, heterocycle and the like. The method has the characteristics of simplicity, quickness, low loss of the flavor substances, and the like, obtains a good effect when applied to the actual sample for detection, and provides a theoretical reference for a maillard reaction mechanism and an application study.