Aroma and flavor, the main factors used to evaluate the quality of flue-cured tobacco and the aroma components in flue-cured tobacco leaves, are very complex. Different cultivation modes have important influences on yield and quality of flue-cured tobacco, but their effects upon the aroma components have not been reported yet. Field plot experiments on sandy loam of medium fertility soil were conducted in the Henan Province. The effects of three different cultivation modes on flue-cured tobacco aroma components and flavor were observed. The main components of aroma matter in flue-cured tobacco were identified and qualitatively determined by GC/MS. The results showed that of the three cultivation modes i.e. flat planting, ridge planting and ridging after flat planting, the last mode achieved the best results as they enhanced the aroma components and improved the flavor of the tobacco leaves. It was proved that aroma components and the flavor of flue-cured tobacco can be modified by using different cultivation practices.