In order to explore the relationship of the different flavor type between aroma precursor and sensory smoking, the sugar, nicotine, sugar nicotine ratio, earotenoids, polyphenols and non volatile organic acids of tobacco leaf and sensory smoking quality of 72 C3 F samples from 8 raw material bases of China Tobacco Guizhou Industrial Company were analyzed. The results showed that ( 1 ) there existed significant difference of the aroma precursor contents of different flavor types ; the tobacco leaf of strong-flavor type showed low sugar, high a...