Abstract: In order to improve the utilization rate of goji berries and promote the deep processing of wolf berry products, the nutritional quality components of soluble sugar, titrable acid, soluble solid, wolfberry barbary polysaccharide, betaine, flavonoids, total phenols and amino acids were determined. And the principal component analysis was used to compare and distinguish and comprehensive evaluation them. The results showed that the main nutrients affecting of wolfberry puree were amino acid, soluble solid, titrable acid, and the main active components were wolfberry polysaccharide, flavonoid and total phenol. Amino acid nutritional value of wolfberry puree was evaluated by amino acid score, chemical score, amino acid ratio coefficient and amino acid ratio coefficient score. The Brand 1 had the highest scores of AAS, CS, RC and SRC values with the highest nutritional value. The values of AAS, CS, RC and SRC of Brand 2 were 8.200, 30.200, 0.328 and 54.300, respectively, and the content of essential amino acids was balanced. Cys was the first limiting amino acid. The flavor characteristics were evaluated by flavor strength value. The results showed that the characteristics of flavorful amino acids were significantly different. The taste characteristics of fresh sweet mixed bitter of wolfberry puree were mainly contributed by umami amino acids Asp and Glu, followed by bitter amino acids Val and Arg. The umami flavor of Brand 2 was prominent. And the sweet, bitter and aromatic flavor of Brand 1 were prominent.