Abstract: Correlation analysis, regression analysis, path analysis and multivariate analysis were used synthetically to study the relationship between filling power and major indices of physical feature and chemical components and sensory quality of 140 representative samples of middle flue-cured tobacco leaf chosen from Xuanwei area. The result show that the coefficient of determination of stepwise regression optimal equation that equilibrium water content, leaf density, and cotent of total sugar and scopoletin to filling power was 88%, equilibrium water content of cut tobacco had the biggest effect on the filling power of cut tobacco, and the content of total sugar was the second. In the condition of equilibrium water or total sugar cotent was lower, filling powe decreased remarkably with the increase of equilibrium water and total sugar content, and if the content of equilibrium water or total sugar was higer 16%, 31% individually, filling power had no obvious changes with the changes of equilibrium water and total sugar content. In the condition of the filling power of cut tobacco greater than 3.5 cm³/g, cigarette Impact increased great remarkably, and the scores of flavor types and sensory quality of raw tobacco decreased great remarkably.