The relationships between contents of aromatic components and smoking quality of 37 tobacco samples with the same rank (C3F) from flue-cured tobacco variety K326 were investigated using canonical correlation analysis. The results showed that smoking scores of irritancy were improved with the increasing of cembranoid degradation products or the reducing of browning reaction products; the smoke concentration and the volume of aroma were increased with the increasing content of cembratriene-diol after curing while the smoke concentration and taste strength were reduced with increasing content of 2ethylpridine; and the taste strength and irritancy were improved with increasing content of pyridine.