The free amino acid in morels was detected by automatic analyzer and the Taste Activity Value (TAV) was calculated to analyze free amino acid taste composition difference and taste characteristics in artificial cultivation and wild at different growth. The results indicated that the highest concentration of amino acids in the morels was glutamate, and there was no significant difference in free amino acids of morels from different origins. Compared with wild morels, artificial cultivation morels taste amino acids lack of aspartic acid, increased bitter amino acid of lysine, and TAV of umami aminoacids was less than wild morels. Glutamic acid, alanine, and histidine have the highest TAV in umami, sweet and bitter amino acids, respectively. Total free amino acids increased with the growth stage, and growth of early, metaphase and late stages were 7.31, 12.16 and 18.88 mg/g, respectively. Each stage has 4, 5 and 6 kinds of amino acids which have taste contribution, respectively. The taste effect of bitter amino acids enhanced from growth metaphase, which valine and lysine showed taste contribution .Both amino acids TAV values were gradually increase with the growth stages.