Abstract: The study aims to reveal the relationship between the characteristic formation and Maillard reaction components of flue-cured tobacco of different flavor types, and provide theoretical and experimental evidence for investigating and developing more featured and new cigarette blend. Modern instrument analytical technique like the HPLC and continuous flow chemical analyzer were used to determine and analyze the content of rutin, reducing sugar, nicotine and proline of tobacco leaves from various producing areas and different flavor types. Analysis of the correlation was conducted in terms of Maillard reaction components. Results showed that: (1) the content of reducing sugar in each leaf position of clear flavor type and middle flavor type tobacco leaves was extremely and significantly higher than those of strong flavor type; (2) the content of nicotine in each leaf position of strong flavor type tobacco leaves was significantly higher than those of clear flavor type and middle flavor type; (3) both the content of rutin in C3F and X2F leaves and the content of proline in B2F leaves of clear flavor type and middle flavor type tobacco were higher than those of strong flavor type; (4) results of correlation analysis indicated that the increasing content of reducing sugar, proline and rutin contributed to the improvement of aroma quality, amount of aroma, degree of smooth and the sense of mellow, while the content of nicotine of tobacco leaves had double effects on sensory valuation quality, for tobacco leaves of clear flavor type and strong flavor type, too high or low content of nicotine would result in bad influence on sensory evaluation.