The content of amino acid and 5′-nucleotide of Morchella was determined respectively by amino acid automatic analyzer and high performance liquid chromatography,and the difference was explored by evaluating the essential amino acid fraction(EAA),amino acid ratio(RAA),amino acid ratio coefficient(RC),ratio coefficient score(SRC) and equivalent umami concentration (EUC).The results showed that essential amino acids were abundant in variety,the proportion of fresh sweet amino acids was large,and the taste was well.The RAA and RC showed that threonine,proline and phenylalanine + tyrosine were relatively surplus,and tryptophan was the first limited amino acid of Morchella. Through EUC,these samples could be divided into 2 categories,one of which was the third level with low umami taste,and the other was the second level with obvious umami taste.The results provided a theoretical basis for the application and development.