To scientifically and systematically evaluate the aroma quality of tobacco leaves after intensive baking in a greenhouse, a method combining sensory evaluation and mathematical statistics was established. Chemical composition analysis, electronic nose non-destructive testing, and sensory evaluation were conducted on tobacco leaves after baking in four different packaging methods: tobacco rod, tobacco clip, tobacco basket, and large box. The results indicate that principal component analysis and linear discriminant analysis can be used to non destructively detect and significantly distinguish the aroma components of tobacco leaves after different tobacco loading methods. The difference between tobacco clip baking and large box baking is significant. Sensory evaluation also showed that the quality grade of roasted tobacco leaves with four different tobacco packaging methods, including tobacco clip baking, was the best, followed by hanging rod and tobacco basket baking, and poor drying in large boxes. The analysis results of electronic nose were consistent with the sensory evaluation results. The comprehensive analysis of electronic nose and sensory evaluation can be used to more scientifically evaluate the aroma quality of roasted tobacco leaves with different packaging methods in intensive drying rooms.