Abstract: Under alkaline conditions in aqueous solution, 2-methyl -3-acetyl-5-1′, 2′, 3′, 4′-tetrahydroxy butyl pyrrole was obtained by the reaction of D-glucosamine hydrochloride with acetyl acetone at reflux for 8h, then 4-(4-acetyl-5-methyl-1H-pyrrol-2-yl)-2′3′4′-trihydroxybutyl strawberry acid was synthesized by esterification, which was reacted with 2-methyl -3-acetyl-5-1′, 2′, 3′, 4′-tetrahydroxy butyl pyrrole and Strawberry Acid. The structures of all the compounds were confirmed by 1H NMR、13C NMR、IR and HR MS spectra. Then the pyrolysis of the target product was studied at 300, 600, 900°C, respectively, and the application of the products in unblended cigarette flavoring were studied as well. The results showed that variety of characteristic flavor substances were detected at three temperatures. It is proved that when the target was ammount to 0.2% in tobacco, which could play an important role in enhancing the aroma quality and volume of smoke, reducing irritancy and improving the aftertaste.