Sixty flue-cured tobacco leaf samples were collected from Zhumadian, the relationships between physical-chemical indexes and level of burnt sweet taste were studied with correlation analysis and stepwise regression analysis. The results showed that: 1) per leaf area weight, nicotine, megastigmatrienone A, B, C and D significantly positively correlated to, leaf thickness, volatile base, kaempferol-3-rutinoside, furfural, furfuryl alcohol, 5-methyl furfural extremely significantly positively correlated to, while reducing sugar, linalool, farnesylacetone, geranyl acetone, β-ionone, 2-acetyl furan, dihydroactinidiolide extremely significantly negatively correlated to the level of burnt sweet taste; 2) there was an extremely significant regression relationship between furfural, 5-methyl furfural, 2-acetyl furan, geranyl acetone and the level of burnt sweet taste, they were the major factors affecting the level of burnt sweet taste of tobacco leaves and determined about 89.9% of the change of the latter.