Abstract: The taste profile characterizations of salty mustard root collected from different regions were studied by electronic tongue. Although the results of Kruskal-Wallis indicated that sourness of samples collected from Shandong Heze was significantly higher than two other regions(p<0.05),the indexes of saltiness,bitterness,umami and aftertaste-B showed the opposite trend. Through principal coordinate analysis(PCA),multivariate analysis of variance(MANOVA),and cluster analysis(CA) showed that there were significant difference in taste profile characterization of different kinds of salty mustard root(p<0.05). Meanwhile,saltiness,aftertaste-B and sourness were identified by redundancy analysis(RDA) as key variables significantly associated with the taste profile difference. Thus,the electronic tongue showed a great potential in the evaluation of quality for salty mustard root and this research could provide data supports for technology conditions optimization of the salty mustard root.