Abstract: In order to study the effect of endogenous lipase on the pork flavor,the optimum reaction condition was studied through single factor and orthogonal experiment. The electronic nose was used to detect the changes of pork flavor by different enzyme treatment.The results showed that when the time was 40 min,the amount of enzyme was 30%,temperature was 37 ℃,the pork flavor score reached the highest point by sensory analysis.The composition of sulfides,organic sulfides,aromatic and ethanol was increased significantly,meanwhile,Principal Component Analysis( PCA) and Linear Discriminant Analysis,LDA( LDA) analysis further illustrated that the flavor of pork was effectively improved after adding endogenous lipase in a certain extent.