Abstract: The non- volatile taste active compounds,including free amino acids,flavour 5,- nucleotides and inorganic ions in the meat of Chinese mitten crab( Eriocheir sinensis) were analyzed by high performance liquid chromatograph( HPLC),amino acid auto- analyzer and flame atomic absorption instrument,and their taste impacts were evaluated by taste active values( TAVs) and equivalent umami concentration( EUC) methods. The total FAA contents of muscle in the crab fatted by FD and TF were 2270 mg /100 g and 2016 mg /100 g,respectively,which indicated that the total FAA contents of FD crab muscle was significantly higher than TF crab. Flavor amino acids accounted for 68% of the total FAA both in the muscle fatted by FD and TF.The TAVs of AMP,IMP and GMP both in the muscle of FD and TF crab were lower than 1,which showed that they had no direct contribution to FD and TF crab muscle.K+and PO3-4had direct contribution to taste of TF and FD crab muscle,and contribution of K+on FD crab muscle was more significant,however contribution of PO3 +4on TF crab muscle was more obvious.The EUC of TF and FD crab was 1.61 g MSG /100 g crab meat and 2.50 g MSG /100 g crab meat,TAVs of all EUC were 53.7and 83.3,which meant that the umami taste of both the crab meat was very intense. Also umami taste of FD crab meat was significantly better than TF crab meat.