Six species of Toona sinensis cultivated in Luzhou City, Sichuan Province are studied for their texture and free amino acids composition in order to provide theoretical basis for the development of related products of Toona sinensis. The results show that there are significant differences among 6 species of Toona sinensis. In terms of TPA test, the hardness, spreadability, adhesiveness and chewiness of No. 3 Toona sinensis sample significantly higher than those of other samples (P<0.01). The springiness of No. 3 Toona sinensis sample is the largest and that of No. 5 Toona sinensis sample is the smallest. In terms of free amino acids, 31 species of amino acids are detected in 6 species of Toona sinensis, including 6 species of essential amino acids and 6 species of umami amino acids, and the total amount of essential amino acids and umami amino acids in No. 3 Toona sinensis sample is the largest. Considering the texture properties and free amino acids of Toona sinensis, the No. 3 Toona sinensis sample is more suitable for the development of nutritive food. Different varieties of Toona sinensis have different texture properties and free amino acids composition, so applicable varieties can be selected according to actual demands.