Abstract: In order to develop new natural fungal perfume， the fermented extracellular polysaccharides (EPS) from Abortiporus biennis were purified by Sepharose CL6B. The structure and monosaccharide composition of EPS were investigated by infrared spectroscopy (IR) and GCMS analysis. After addition of EPS into tobacco conduction， the changes of flavoring substances in cigarettes were compared with control by simultaneous distillation and GC/MS. It was shown that EPS was monocomponent with the monosaccharide composition of 5145% glucose， 3030% mannose and 1551% galactose. With application of EPS in tobacco production， the contents of ketones， aldehydes and furans increased in the cigarettes， while the contents of phenols and heterocyclic compounds decreased significantly. The treatments with EPS could reduce stimulation of smoking， and improve the aroma of cigarette to ameliorate the quality of smoking．

Key words: Abortiporus biennis, fermentation, extracellular polysaccharides, aroma components