Abstract: In this study, the influence of various processing methods（including roast, slow cook, and stir-fry） on the sensory flavors（including sour, sweet, bitter, salty, umami and astringent flavors） of ginger duck was investigated using TS-5000 Z taste analysis system and PCA analysis. The experimental results of TS-5000 Z taste analysis system demonstrated sweet, bitter, salty, umami and astringent were identified as the effective taste indices of ginger duck, while the astringency was not identified as the effective taste index through food sensory analysis. Besides, the astringency and bitterness in stir-fried ginger duck were obviously increased than other processing methods treatments, and the roast ginger duck showed similar astringency with slow cooked treatment.Meanwhile, little difference in umami taste was observed in these three processing treated ginger ducks, however,stir-fried ginger duck possessed significant higher umami aftertaste（richness） and salty taste than other treatments.The PCA analysis also revealed that the roasted and slow cooked ginger ducks could be separated from the stir-fried sample according to taste indices, while the roasted and slow cooked ducks presented similar sensory flavors, their clustering positions of richness, saltiness, bitterness and bitter aftertaste were similar to that of the stir-fried ginger duck, while the umami position in stir-fried ginger duck was opposite to that passing the origin. In conclusion, the effective taste indices of ginger ducks prepared via different processing methods were determined and comparatively analyzed, the roasted and slow cooked ginger ducks showed similar tastes, while the stir-fried samples presented significant differences compared with other treatments, which may provide a reference for the future research to improve the flavor of duck meat products.