Abstract: 4 sensory indexes:color, clarity, taste, flavor and 7 nutritional component:total acid, total sugar, free amino acid, vitamin C, polyphenol, flavone, organic acid of the 27 types of beverage samples were tested. Component principle analysis was then used to establish mathematic model by picking up 2 major components. The results showed that the sensory score of 77% samples were up to 70. The optimum range of sugar and acid were 3～10g/L and 20～110g/L respectively. Four major organic acids of fruit vinegar samples were acetic acid, citric acid, lactic acid and apple acid. The result of principle component analysis showed that this model was reliable and 22% samples had both high nutritional value and good taste.