Abstract: A total of 177 flue-cured tobacco samples from 59 production points across various tobacco-growing counties in the Liangshan region were analyzed. Factor analysis, cluster analysis, and inverse distance weighting interpolation methods were employed to assess the quality characteristics and spatial distribution patterns of flue-cured tobacco. The results showed that the coefficient of variation for conventional chemical components of flue-cured tobacco in the Liangshan region ranged from 4.06% to 34.70%, indicating substantial variability, while the coefficient of variation for sensory quality ranged from 6.47% to 10.53%.The appearance quality of flue-cured tobacco showed strong consistency in different regions, with a coefficient of variation of only 3.35%～4.62%. The comprehensive quality score of flue-cured tobacco ranged from 26.99 to 88.54. At an equal Euclidean distance of 0.3, the tobacco could be categorized into four groups, with average scores of 82.04, 64.48, 48.05 and 33.10 for groups Ⅰ, Ⅱ, Ⅲ and Ⅳ, respectively. GroupⅠ tobacco-growing regions were concentrated in the southern part of Huili and the western part of Huidong. GroupⅡ regions were located in northern Huili, eastern Huidong, central Yanyuan, northern Xichang,and Xide and Mianning areas. GroupⅢregions were mainly distributed in block patterns in Dechang, Puge, Ningnan and Yuexi,while GroupⅣ regions were scattered in Yuexi, Puge and Ningnan. GroupⅠ regions exhibited excellent chemical composition coordination, superior sensory and appearance quality, which were characterized by high phenylalanine and polyphenol content,with relatively low plastid pigments and total amino acids. The chord diagram of aroma precursor substances and quality indicators further revealed that increasing total polyphenols and phenylalanine content could enhance tobacco quality, whereas higher plastid pigment and total amino acid content had the opposite effect. Enhancing the polyphenol and phenylalanine content while moderately reducing plastid pigments and total amino acids during cultivation, curing, processing and aging stages can further improve the quality of Liangshan flue-cured tobacco.