In order to study the characteristics of umami monomers and umami intensity of different kinds of umami solid compound seasonings， 141 commercially umami solid compound seasonings were taken as the research objects. According to industry standards and ingredients， they could be divided into three categories， chicken essence seasonings， chicken powder seasonings， and other seasonings. What's more， other seasonings could be divided into terrestrial animal seasonings， aquatic seasonings， plant seasonings， and synthetic seasonings. The contents of seven umami monomers including free amino acids， 5'-nucleotides and Na+ in umami solid compound seasonings were detected by the instrument， and the umami intensity was quantified by the calculation of equivalent umami concentration (EUC). The results showed that the contents of glutamic acid (Glu) and Na+ in chicken essence were the highest， and the contents of umami monomers of other types were higher than that of chicken essence and chicken powder except for Glu and Na+. Among other seasonings， the Na+ contents of terrestrial animals were higher. The free amino acid contents of aquatic animals were higher. The contents of 5'-nucleotides in plants were higher. The contents of Glu in synthetic seasonings were significantly higher than that of the other seasonings. In terms of umami intensity， other seasonings > chicken essence seasonings > chicken powder seasonings. Among other solid compound seasonings， synthetic seasonings > aquatic animal seasonings > plant seasonings > terrestrial animal seasonings. EUC could be used to objectively quantify the intensity of umami and provide theoretical basis and data support for flavor research， quality evaluation， and consumer purchase of umami solid compound seasonings.