The non-volatile flavor substances of dorsal meat in sturgeon, including free amino acids, flavor nucleotides, organic acids, betaine and inorganic ions, were quantified by instrumental analysis. It is expected to provide theoretical reference for quality control of sturgeon meat during steaming. The results showed that the contents of umami amino acids and sweet amino acids changed significantly during the steaming, which decreased significantly at 12 min and increased significantly at 16 min（P
<0.05）. There were differences in the content of flavor nucleotides of dorsal meat in sturgeon at different times of steaming, and the total amount of flavoring nucleotides was the highest at 12~16 min, and the content of IMP+GMP reached the maximum at 16 min. With the extension of steaming time, the total amount of organic acids and inorganic ions decreased, among which lactic acid, Na+
losses were more serious. The results of principal component analysis (PCA) of electronic tongue showed that the taste of sturgeon meat changed little after steaming for 8 min. The results of sensory evaluation showed that the sturgeon steamed for 16 min had better taste and higher overall acceptability. Steaming for a long time did not significantly improve the sensory perception, but decreased the taste. Therefore, the sturgeon meat should be eaten within 12~16 min of steaming, and the best taste is about 16 min of steaming.