Abstract: In order to explore the feasibility of applying electronic tongue distinguish yogurt taste,four different brands of yoghurt and two kinds of flavor yoghurt were detected using electronic tongue in this paper. The electronic tongue used in this study was based on potentiometry and cross-type sensors. The data obtained from the electronic tongue was processed by principal components analysis(PCA) and discriminant factorial analysis(DFA). The correlationship of sensory evaluation and sensor response signals was analyzed by PCA and partial least squares regression(PLSR),respectively. Results demonstrated that electronic tongue technique was very effective in distinguishing different yoghurts selected in this study. Moreover,PLSR model might be better used to predict the yogurt taste attributes. The signal value of sensor named as HA correlated with sweetness,umami based on PC1(p<0.05),and BB,JB response with bitterness based on PC1(p<0.05).