A method for preparing water-soluble tobacco flavor in gel state is disclosed. The method includes the following steps: mixing food thickener with glycerol in a mass ratio of 1:50 to 1:5 and mixing to uniform, heating to a temperature of 80°C to 100 °C and keep stirring till dissolve thoroughly, homogenizing for 5 to 15 minutes, cooling to a temperature of 30°C to 50°C, adding water-soluble tobacco flavor and mixing to uniform, and placing at least 12 hours at a temperature of 1°C to 30 °C to obtain a final product. The product obtained by the method can greatly inhibit volatilization of the tobacco flavor, maintain fragrance completely, reduce the loss caused by volatile components, and can be easily transported and stored.
