Abstract: Research on the composition and content of flavor substances in meat is of great significance to evaluate the quality of meat, identify meat adulteration, improve the processing technology, and increase the value of meat products. At present, there are many techniques for detecting flavor substances in meat, including liquid chromatography, electronic nose, gas chromatography-mass spectrometry, gas ion migration spectrum, and gas chromatography-olfaction technology, while each technique has its own merits. In this review, the working principle,application, advantages and disadvantages of commonly used flavor detection technologies are expounded in order to provide technical references for related research.