The paper aims to study the influence of process parameter changes during the bioenzyme-assisted fermentation of cigar tobacco leaves produced in Yunnan on their sensory quality and neutral aroma components. The ‘Yunxue 36’ cigar tobacco leaves were selected as the research object. According to the Box-Behnken Design principle, with different enzyme combinations, fermentation time, and fermentation temperature as influencing factors and sensory quality as the response value, the response surface methodology was used to optimize the fermentation process conditions of cigar tobacco leaves produced in Yunnan, and the corresponding prediction mathematical model was established. The simultaneous distillation extraction (SDE) method was used to extract volatile components, and the gas chromatography-mass spectrometry (GC-MS) method was used to analyze their component composition. The results showed that the regression equation model fitted well with the experiment, and the fermentation time had a greater impact on the sensory quality of tobacco leaves. Combining model optimization with practical operation, when the enzyme ratio was cellulase 0.7 mg/g + neutral protease 0.3 mg/g, the fermentation time was 15 days, and the fermentation temperature was 35℃, the sensory score of tobacco leaves was 84.333, which was relatively close to the sample of the best sensory quality test treatment. A total of 37 neutral aroma components were detected in 17 treated samples. Except for neophytadiene and other categories, the content of neutral aroma components in all treated samples was: carotenoid degradation products> phenylalanine conversion products> cembrane degradation products> non-enzymatic browning reaction products. The best test treatment for tobacco leaf sensory quality was an enzyme ratio of cellulase 0.7 mg/g+ neutral protease 0.3 mg/g, a fermentation time of 15 days, and a fermentation temperature of 40℃, which was mainly manifested in the improvement of the texture of the smoke, the enhancement of the richness of the aroma, and the improvement of the off-flavor, irritation, and aftertaste. The contents of the turkeyenone and the chlorophyll degradation product neophytadiene were the highest. This study used bioenzyme preparations to assist in exploring the fermentation process of cigar tobacco leaves produced in Yunnan, and found the optimal fermentation conditions of a specific enzyme preparation composition, which could provide a theoretical basis for the production practice of cigar tobacco.