Abstract: Flavor substance is an essential factor affecting the smoking taste of cigarettes, and it is essential to regulate the content of flavor substances during the processing of tobacco stem. In this paper, tobacco stems with different water content were subjected to steam explosion treatment under various pressures and pressing times to investigate the effects of water content, steam explosion pressure, and pressing time on the content of flavor substances in tobacco stems. The contents of flavor substances in tobacco stems after steam explosion treatment were examined, categorized, and analyzed visually and analyzed by ANOVA. The results showed that water content, pressure, and pressing time all affected the contents of flavor substances, the impact of steam explosion pressure being the most significant, followed by water content and pressing time. The content of flavor substances tended to increase when the pressure increased. In contrast, some flavor substances' content increased, and others' content decreased when the water content and pressing time increased. The correlation models of the contents of flavor substances with pressure, water content, and pressing time were constructed, which can effectively predict the changes in the contents of various flavor substances and provide a basis for the actual production and processing.