Abstract: 【Objective】 In order to enrich the form of processed products of bonito,the effects of adding vegetable oil on the taste of bonito floss were analyzed.【Method】 The common muscle of skipjack bonito was used as raw material to prepare three kinds of bonito floss, namely, skipjack meat floss without vegetable oil（group W）,skipjack meat floss with 1% olive oil（group G）,and skipjack meat floss with 1% sunflower oil（group K）. The free amino acid and flavour nucleotide contents of bonito floss were determined under the three frying methods,and the taste activity value（TAV） and equivalent umami concentration（EUC）of bonito floss were calculated. Based on the principal component analysis（PCA） of artificial sense and electronic sense（electronic tongue）,the sensory quality and taste quality of three kinds of bonito floss were analyzed.【Result】 The water contents of W,K and G groups were 20. 34%,19. 87% and 15. 68%,and the total free amino acid contents were 712. 43,1 108. 94 and 1 076. 12 mg/100 g,respectively. The IMP contents of umami nucleotides were 284. 06,201. 63 and 310. 87 mg/100 g,and the TAV values were 11. 36,8. 07 and 12. 43,respectively. The EUC of the three fish floss of bonito were significantly higher than the threshold value,and the EUC of the bonito supplemented with sunflower oil was 21. 11. In the principal component analysis of electronic tongue, the cumulative contribution rate of PC1 and PC2 was 99. 828%,which could reflect the overall characteristics of fish floss and standardise the sensory evaluation data of bonito floss by fuzzy mathematical model.【Conclusion】 The overall effect of skipjack floss prepared with sunflower oil was the best.