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There is an urgent need in the food and beverages industry for evaluation of the sweetness taste by using a rapid and objective method. An electronic tongue was used to evaluate sweetness taste and compare different steviol glycosides (different compositions of rebaudioside A: RA95, RA97, RA99, RA/RB(90/10), RA/RD(90/7)). Five RA samples and sucrose used as a reference were analyzed by the electronic tongue and sensory panels. Sensory analysis demonstrated that the RA samples (0.2~0.8g/L) were 90~220 times sweeter than that of sucrose (0.03~0.09g/mL). The data obtained by electronic tongue was analyzed by principal component analysis (PCA). The extinction time of all RA samples ranged from 10s to more than 60s, and RA at 1.2g/L exhibited intense bitter taste. Five RA samples were successfully discriminated on the PCA score plot. Compared with sucrose at different concentrations, the intensity of sweetness taste of RA samples was ranked as: RA/RD(90/7)＞RA95＞RA/RB(90/10) and RA99＞RA97＞RA95. Based on euclidean distance on the PCA score plot, RA99 was revealed more similar taste than that of RA95 and RA97. The results showed that the electronic tongue analysis might be a useful method to complement sensory panels in evaluation of sweetness.