Effects of cold storage and heating on the taste active compounds in the flesh of silver carp (Hypohthalmichthyx titrix) were studied by taste active value (TAV) and equivalent umami concentration (EUC) methods.Glutamic (Glu),histidine (His),inosine monophosphate (IMP),potassium (K) and sodium (Na) were proved to be the major taste active compounds in the flesh.During cold storage at 5 ℃,IMP content decreased rapidly,hypoxanthine (Hx) and Glu increased,His,K and Na kept constant.IMP in the raw fish flesh decreased rapidly after heating at 100 ℃ for 30 min,while changes of other taste active compounds were relatively small.Synergistic effect between flavor amino acid and nucleotide degradation products was significantly contributed to increasing umami of cooked fish flesh.EUC in the cooked fish flesh was 0.4 g sodium glutamate/100 g.Raw fish flesh was stored for different time followed by cooking at 100 ℃ for 30 min,degree of contribution by umami taste active compounds to cooked fish flesh decreased slowly within 3 days’ storage,while it decreased rapidly on the 5th day.Degree of contribution by bitter taste active compounds increased with storage time.