The tasting components of the fruiting body of Morchella M0 were studied in different developmental stages.The results showed that the content of volatile tasting components in the fruiting body of strains M0 varied with the development stages.There were some differences in the key volatile aroma components,and cluster analysis showed that the volatile components at B02 and B03 were more similar.Contents of polysaccharides and phenols were accumulated with developmental stages.The content of 5′-nucleotide decreased first and then increased in the developmental stages.As for the content of aspartic acid and glutamic acid,no significant difference was found in the developmental stages.EUC(equivalent umami concentration) of M0 varied from 93.626 to 269.336 g MSG/100 g and expected the highest density on B03.