Abstract: Abstract：Variance analysis was used to study the difference of 64 chemical indices of the flue-cured tobacco samples from China and other countries. The results showed that nicotine, total sugar, reducing sugar, total nitrogen, the difference between the total sugar and reducing sugar, the ratio of reducing sugar to nicotine, the ratio of total nitrogen to nicotine, K/(S+Cl), palmitic acid, linoleic acid plus oleic acid, total amount of higher fatty acids, damascenone, geranyl acetone and neutral volatile aroma components were significantly different or greatly significantly different among different flavor types or quality grades of flue-cured tobacco. The contents of benzaldehyde, hyacinthin, 4-o-caffeoylquinic acid remarkedly affected the tobacco flavor type, and had no significant influence on quality grade; On the contrary, the contents of chlorine, sulphur, organic potassium, oxalic acid, malonic acid, phenethyl alcohol, solanone, the ratio of malic acid to citric acid, the ratio of calcium to malic acid and the ratio of total equivalent weight of nonvolatile organic acids to nicotine all remarkably effected the tobacco sensory quality grade, but had no significant influence on tobacco flavor type.