The researchers studied the chemical makeup of tobacco leaves in Xuanwei to understand their flavor characteristics. They found that leaves with high representativeness of flavor types had specific chemical traits, such as higher total sugar and reducing sugar content, and lower levels of nicotine, nitrogen, and other compounds. The relationship between these chemical indices and flavor representativeness was not always straightforward, but certain ranges were identified for optimal flavor. For example, the ideal ranges for total sugar, reducing sugar, and other compounds were determined to achieve the best flavor in tobacco leaves.