Abstract: The relationships of non-volatile organic acids and higher fatty acids with routine chemical components,calcium,neutral aroma components and sensory quality of tobacco were studied with 176 flue-cured tobacco samples.The results showed that:1) Non-volatile organic acids and higher fatty acids closely related to major chemical indexes and aroma components,particularly malonic acid related to total nitrogen,malic acid to calcium,lactic acid to megastigmatrienone,palmitic acid to nicotine,geranylacetone,damascene and megastigmatrienone,linoleic acid+oleic acid to geranylacetone,with higher correlation coefficients and in scatter diagrams fitted to a straight line,or a quadratic,cubic or power curve.2) The smoking quality of flue-cured tobacco was mainly influenced by malonic acid,oxalic acid,the ratio of total non-volatile organic acids to nicotine,the ratio of malic acid to citric acid,and calcium to malic acid,particularly,malonic acid and the ratio of total non-volatile organic acids to nicotine. The contents of palmitic acid and linoleic acid+oleic acid affected the flavor style and smoking quality significantly.The contents of palmitic acid and linoleic acid+oleic acid and the ratios of total non-volatile organic acids to nicotine and malic acid to citric acid in tobacco leaves of better quality were relatively higher,however,the contents of malonic acid and oxalic acid and the ratio of calcium to malic acid were relatively lower.The contents of palmitic acid and linoleic acid+oleic acid in thick flavor style tobacco were relatively lower.