The relationship between chemical component indices and sensory quality indices of tobacco leaves from 15 provinces and abroad has been analyzed by simple correlation analysis. The result showed that all chemical component indices had significant or extremely significant correlations with total score of sensory quality. The correlations listed in order of correlative degree from big to small were total nitrogen-＞nicotine-＞total sugar+＞the difference between total sugar and reducing sugar+＞organic potassium+ ＞reducing sugar+＞the ratio of reducing sugar to nicotine+＞inorganic sulfur-＞the ratio of potassium to sulfur+＞the ratio of reducing sugar to total sugar -＞the ratio of potassium to chlorine+＞the ratio of total nitrogen to nicotine +＞total chlorine-＞total potassium +(the superscript of chemical index signed for “-”expressed that the chemical index negatively correlated with total score of sensory quality, and for “+”, contrary ). The research suggests that the difference between total sugar and reducing sugar has more close relationship with sensory quality compared with the ratio of reducing sugar to total sugar, and that inorganic sulfur, organic potassium have more close relationships with combustibility and sensory quality compared with total potassium, total chlorine and the ratio of potassium to chlorine. The difference between total sugar and reducing sugar, inorganic sulfur, organic potassium could be used as important indices for evaluation of quality of flue-cured tobacco.