In order to compare and analyze the content and flavor characteristics of free amino acids, organic acids and nucleotides in 4 kinds of Suancai, high performance liquid chromatography (HPLC) was used to separate and identify. The taste active value (TAV) was calculated and used to determine the contribution of each flavor component to the taste of Suancai. The results showed that the content of asparagus amino acid was the highest in four kinds of pickles, accounting for 46%~53.21% of total free amino acid content, followed by bitter arginine and sweet alanine; the lactic acid content in Suancai samples 1, 3 and 4 was the highest, accounting for 41.69%, 30.96% and 38.76% of total organic acid content, followed by acetic acid and oxalic acid; The top three organic acids were oxalic acid, lactic acid and acetic acid in sample 2. The nucleotide content in sample 1 was the highest, 0.0556 mg/g, followed by sample 2 was 0.0516 mg/g. The analysis of TAV showed that the TAV of aspartic acid, oxalic acid, formic acid, lactic acid, acetic acid, citric acid and succinic acid in 4 kinds of pickles were all more than 1, which contributed greatly to the taste of Suancai.