Abstract: To select suitable flue-cured tobacco varieties for manufacturing heated tobacco consumables, five flue-cured varieties(lines) (Yunyan207, Yunyan99, Yunyan116, KRK26, Honghuadajinyuan) were cultivated at five trial sites (Yuxi, Baoshan, Honghe, Lincang, Wenshan) in Yunnan. Based on an internal sensory evaluation method for heated tobacco products, the sensory qualities of cured middle leaves were evaluated. In addition, the contents of key chemical and aroma components in leaves were determined. The results showed that:1) Yunyan99 and Yunyan207 presented satisfactory aroma, strength, harmony and irritancy, and were considered to be suitable for heated tobacco products. While the sensory evaluation indexes of Yunyan116 were judged unsatisfactory. 2) Among the routine chemical and aroma components, nitrogen levels were significantly positively correlated with the sensory quality indexes of aroma, strength, harmony and taste, as did ketone levels with aroma and taste. The levels of total sugar and reducing sugar significantly negatively correlated with harmony and taste, as did ester levels with irritation and taste. These chemical and aroma components could be used as the key markers in the selection of suitable tobacco varieties for heated tobacco products.