Objective: Electronic tongue technology was used to analyze the taste of edible areca and compared with sensory evaluation to provide a more objective and accurate evaluation method. Methods: The taste of 12 different areca products from 8 enterprises was analyzed using electronic tongue, sensory evaluation, and multivariate statistical methods. Results: There were significant differences in the areca taste index between different brands; the samples were divided into three groups by principal component analysis, factor analysis and cluster analysis, and each cluster had its unique taste characteristics. Combined with the electronic tongue and sensory evaluation, the results were consistent except for sweetness. HPLC analysis determined the content of four common sweeteners in edible areca, and the four sweeteners content of cluster 3 was the highest; the content of sodium cyclamate and saccharin in cluster 1 was higher than cluster 2, and the content of sucralose was lower than cluster 2. However, the difference ofacesulfame K in cluster 1 and cluster 2 was not significant. Conclusion: electronic tongue can be used to analyze the taste of areca products and cluster similar taste products, but compared with sensory evaluation, sweetness results were different.