Flavor amino acids and nutritional value in soy sauce were studied by principal component and cluster analysis for their good exploration values. The results showed that the percentage content of flavor amino acids and falvor value in soy sauce brewing are the best,followed by those in seafood sauce,and those in steamed fish soy sauce are the worst. The percentage content of essential amino acids and nutritional value in soy sauce brewing are the best, followed by those in sashimi soy sauce,and those in sashimi soy sauce are the worst. The percentage proportion of essential amino acids in lad sauce are the best,which has the most balanced nutrition. The percentage distribution of amino acid content in various soy can reflect the characteristics of different soy,and principal component analysis and cluster analysis can be used to evaluate the quality of soy sauce,thereby it can provide reference for consumers to purchase soy sauce with high-quality.