Abstract: The saltiness of the mixtures of amino acid, organic acid and sodium chloride was evaluated by electronic tongue system and sensory evaluation method.The saltiness, sourness, bitterness, astringent and sweetness of the solution were evaluated by electronic tongue system but only the saltiness was evaluated by sensory evaluation method. Based on Principal component analysis and Pearson correlation analysis, it was found that the results evaluated by electronic tongue were almost similar to the results by sensory evaluation. There were significant positive correlation ( r = 0.969, p < 0.01) between the saltiness results of electronic tongue and sensory evaluation. Accordingly, electronic tongue system could evaluate the saltiness of solutions accurately and objectively.