Abstract: Major non-volatile taste active compounds in oyster (Crassostrea rivularis), clam (Meretrix meretrix) and paphia (Paphia undulata) were determined, which included free amino acids, nucleotides and so on. Taste impact of the main non-volatile taste compounds were evaluated by taste active value (TAVs) methods; umami intensity of bivalve mollusks were evaluated by equivalent umami concentration (EUC) methods. The EUC were oyster (3.2 g MSG/100 g meat), clam (1.9 g MSG/100 g meat) and paphia (2.7 g MSG/100 g meat), respectively. TAVs of all EUC were great than one, which meant they contributed to the strong umami taste of oyster, clam and paphia.

Key words: bivalve mollusks, non-volatile taste active compounds, flavor evaluation