5 kinds of millet in Inner Mongolia area were selected as the research objects. Combined 16 indexes including chemical composition， color characteristics， pasting properties and texture characteristics with sensory evaluation result to establish a comprehensive evaluation model of millet palatability by principal component analysis. The results showed： The indexes of different varieties of millet appeared a significant correlation. The absolute value of the correlation coefficient was above 0.5， accounting for 54.17%. The results of principal component analysis showed that the first three principal components reflect 94.48% of the information of the original variable. The first three principal components were used to establish the comprehensive evaluation function. The 5 millet comprehensive scores were consistent with the sensory scores. They were ranked as Zhangzagu10>Hungjingu>Yugu18>Chigu17>Chigu6. It shows that the evaluation model can accurately evaluate millet palatability.