Abstract: In this paper,the product qualities of commercial oyster sauce samples were studied by taste,texture quality,physical and chemical index,and multivariate statistics. The results showed that there were significant differences in basic taste,aftertaste,a*and b*among commercial oyster sauce samples,and each texture index and L*showed opposite trends.Partitioning around medoids( PAM) showed all commercial oyster sauce samples could be divided into three clusters based on product quality. Meanwhile,significant differences were found for sourness,astringency,and aftertaste- A among different clusters( p < 0.05).