In order to explore the different edible qualities between the plant-based and the traditional meat products， two types of beef-flavored artificial meat patties and one traditional beef patties were selected， and their color， texture， flavor， and sensory properties were analyzed. In the experiment， color difference meter and texture analyzer were used to measure the color and texture properties， respectively. Electronic nose(E-nose) was used to measure the volatile flavor profiles. Free amino acids were detected by automatic amino acid analyzer. Check-all-that-apply (CATA) was used to characterize their sensory profiles. A survey was conduct to investigate consumers' acceptance towards artificial meat. The results showed that artificial meat patties had lower brightness but higher redness (P<0.05). Their hardness， elasticity， and chewiness were significantly lower than the traditional one(P<0.05). E-nose could quickly distinguish the volatile profiles of three different brands of meat patties though linear discriminant analysis(LDA). The results showed that 16， 15， and 15 kinds of free amino acids were isolated from three different meat patties， and 7 kinds of essential amino acids were detected. The total free amino acid content of artificial meat patties was higher， and the amino acid composition pattern of beef patties was better. The flavoring amino acids of artificial meat patties contribute more to umami and sweetness， and the flavoring amino acids of beef patties contribute more bitterness. CATA results showed beef patties were brownish， lower cohesiveness in texture with more fatty and meaty smell. Artificial meat patties were reddish， softer and tighter in texture with roasted meat and black pepper smell. Both of them were favored by consumers. The survey showed consumers preferred plant-based meat. This research provides a practical way for the improvement of the plant-based meat.