Consumer acceptance on yellow tea was studied according to chemical analysis on main taste compounds and taste attribute. The results showed that there was significant difference among 33 kinds of main taste compounds in yellow tea. The order of the significant contribution was: sweetness>mellow>flesh flavor>bitterness>astringency>sourness. Among these factors, the fresh flavor has the biggest difference. Consumer acceptance was significantly positive related to sweetness, mellow, flesh flavor, and negatively related to bitterness, astringency. Twenty- one kinds of main taste compounds and taste attributes have a great correlation; some synergistic effects were showed in main taste in yellow tea infusion. Cluster analysis can be used to collect the yellow tea samples with the same taste characteristics and consumer acceptance, and can be used as a new method to pair tea taste with consumer's acceptance of yellow tea. Moreover, a preliminarily partial least squares(PLS) regression model was constructed based on main taste compounds to predict the consumer acceptance of yellow tea.