The taste quality of tomato is the core of consumer"s attention, and its taste is mainly determined by the dynamic balance of soluble sugars, organic acids and free amino acids. In this study, the differences in the contents 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 Vegetable Tomato(N70) were systematically analysed and the molecular regulatory mechanisms were investigated using transcriptomics technology. The results showed that the content of glucose and fructose in CX was significantly higher than that of N70, and the content of organic acids such as citric acid and succinic acid, as well as the content of flavour amino acids (glutamic acid and aspartic acid) and γ-aminobutyric acid (GABA) in CX was also significantly higher. Transcriptome analysis revealed a total of 4,242 differentially expressed genes (KEGG) enriched in starch-sucrose metabolism, fructose-mannose metabolism, and glutathione metabolism pathways, and among them, genes encoding enzymes such as glucosidase (EG), malate dehydrogenase (MDH), and glutathione S-transferase (GST) were highly expressed in CX, which were directly associated with the synergistic accumulation of sugar-acid and amino acid contents. This study reveals the molecular basis of the quality formation of Tasty Tomato, and provides a theoretical basis and candidate gene resources for directional breeding of Tasty Tomato.