Abstract: Peptide is one of important flavor components and flavor precursors. According to taste property, flavor peptides could be divided into sweet, bitter, sour, salty and umami peptides. Flavor peptides with the same taste property have similar amino acid composition, primary structure and spatial structure. The taste property of peptides is affected by the characteristics, configuration, content and interaction of amino acids, the position of amino acids in the peptide, spatial configuration of peptide and other factors. In this article, the structure-activity relationship of flavor peptides was reviewed, which would provide a theoretical basis for further research and development of flavor foods and flavor peptides seasonings.