The aim of this study to improve the flavors of tilapia fish by grilling on smoked wood chips. It is prepared from fresh tilapia fish , with the addition of some healthy spices to it, and comparing the control sample with the samples that were grilled on smoked (rose, oak and acacia) wood chips. The neutralization of the retention time of amine acids in tilapia fish was also verified by grilling on smoked wood chips, as well as determining the statistical analytical values ​​of amines acids in grilling tilapia fish on smoked wood chips. The results obtained indicate that the sample of tilapia fish grilled on rose wood chips had a higher of amine acids retention time compared to other samples. The retention time of amines acids in the sample of tilapia fish grilled on rose wood chips was 315.586%, and in the samples that were grilled on oak and acacia wood chips, it was 165.125 and 122.471%, respectively. The tilapia fish grilled on rose wood chips had higher percentage ​​of amines acids in tilapia fish grilling (23.059%) than samples grilled on oak and acacia wood chips (11.211 and 6.04211% respectively. The results also indicated that there were statistically significant differences in sensory evaluation between the tilapia fish sample grilled on (rose ,oak and acacia) wood chips. (acacia and rose) wood chips recording 45.14% and 45%, respectively, while the control sample had the lowest (35.3%).