Abstract: Using 207 C3F flue-cured tobacco leave samples from 2018 to 2019 as materials, water-soluble sugar components and content of flue-cured tobacco in different tobacco aroma type zones, as well as the relationship between water-soluble sugar and sensory quality are studied.The results showed that:(1) The average proportions of fructose, glucose, sucrose, and maltose in the total sugar of flue-cured tobacco were 46.43%, 48.15%, 2.29%, and 3.13%, respectively. (2) The total sugar and reducing sugar contents of flue-cured tobacco from the aroma type I-III zone were higher than that of the aroma type III-VI zones; (3) Characteristization of the content and proportion of water-soluble sugar components of flue-cured tobacco in different aroma type zones suggested that tobacco leaves from the aroma type I-III zone contained high contents of fructose and glucose, moderate content of maltose, and high proportion of glucose. Tobacco leaves from the aroma type IV zone contained low content of fructose and glucose, high content of maltose, and high proportion of maltose. Tobacco leaves from the aroma type V zone contain low content of fructose, glucose and maltose; Tobacco leaves from the aroma type VI zone contained low content of glucose and maltose and sucrose, high content of fructose, high proportion of fructose, and low proportion of sucrose. (4) The results of canonical correlation analysis showed that the contents of fructose, glucose, sucrose and maltose are negatively correlated with the concentration of smoke. The content of fructose is positively correlated with aroma quality and offensive taste, and is negatively correlated with strength. The contents of glucose, sucrose and maltose are positively correlated with the degree of expression of aroma style.