Abstract: To explore the key taste components of Pixian Borad Bean Paste (PBBP), free amino acids, organic acids and inorganic ions were quantitatively analyzed by amino acid analyzer, high performance liquid chromatography, and inductively coupled plasma optical emission spectrometer, respectively. The key taste compounds were identified by taste activity value (TAV), taste reconstitution, omission and addition tests. The results showed 29 kinds of taste components were determined in PBBP. Furthermore, alanine, aspartic acid, glutamic acid, lysine, arginine, tartaric acid, lactic acid, succinic acid, K⁺, Mg²⁺, Na⁺, PO₄^3- and Cl^- were confirmed as the key taste compounds in PBBP by sensory evaluation. Moreover, the taste reconstitutions of 13 key taste components were consistent with that of 29 complete taste components, while its sour taste was different with natural extract of PBBP. This research promotes the knowledge of the taste components and taste essence of PBBP, and provides reference for the taste change pattern, quality monitoring and evaluation during the fermentation of PBBP.