Abstract: The taste characteristics of Gly-Pro and Val-Hyp monomer which were synthesized by solid phase peptide after separation and identification of fish sauce and the interaction between dipeptide and sodium glutamate or sodium chloride were studied by sensory evaluation and electronic tongue technique. The results showed that Gly-Pro had a umami taste and a thick feeling in the monomer taste analysis. Val-Hyp had a long-lasting umami taste and slightly rich. In the interaction analysis,Gly-Pro reduced the umami taste of sodium glutamate,and Val-Hyp had no significant effect on the taste of sodium glutamate. Val-Hyp had a significant synergistic effect with sodium chloride and the whole solution had a thick taste,while Gly-Pro did not coordinate with sodium chloride and inhibits salty taste,but was rich in mouthfeel.It can be concluded that the research results of the fresh characteristics of Gly-Pro and Val-Hyp in fish sauce show that it has a certain contribution to the delicious taste of fish sauce.