The flavor of tomatoes is a central focus for consumers， with taste primarily governed by the dynamic balance of soluble sugars， organic acids， and free amino acids. This study conducted a systematic comparison of soluble sugars （glucose， fructose）， organic acids （citric acid， malic acid， etc.）， and free amino acids （glutamic acid， γ-aminobutyric acid， etc.） between tasty tomato （CX） and conventional vegetable tomato （N70）， and investigated the molecular regulatory mechanisms through transcriptomic analysis. Results demonstrated that CX exhibited significantly higher glucose and fructose if compared to N70. Similarly， CX showed elevated levels of organic acids （citric acid and succinic acid） and free amino acids （glutamic acid and aspartic acid） along with increased γ-aminobutyric acid content. Transcriptome analysis revealed 4242 differentially expressed genes （DEGs）， with KEGG enrichment in key pathways including starch-sucrose metabolism， fructose-mannose metabolism， and glutathione metabolism. Notably， genes encoding critical enzymes such as β-glucosidase （BGL）， malate dehydrogenase （MDH）， and glutathione S-transferase （GST） were upregulated in CX， correlating with the coordinated accumulation of sugars， acids， and amino acids. This study elucidates the molecular basis underlying tasty tomato quality formation and provides a theoretical basis and candidate gene targets for precision breeding of flavor-optimized tomato varieties.