Abstract: Meat products contain a large number of flavor compounds (mainly aroma and taste compounds), but only a few of them affect the final flavor of the product. How to isolate and identify the key aroma or taste compounds from a large number of flavor compounds is a hot issue in the research on the flavor and quality of meat products. Molecular sensory science is a systematic science that integrates analytical chemistry, food sensory evaluation and other disciplines. Its research methods can solve the above problems well. In this paper, the application of molecular sensory science in meat products and the advantages and disadvantages of different analytical techniques are summarized. Meanwhile, the evaluation methods of molecular sensory science are expounded, and the importance of recombination and deletion experiments to further confirm the key flavor components are highlighted. It provides a certain practical reference and theoretical basis for the research in the field of meat flavor and sensory technology innovation.