Abstract: Sense of taste is an important physiological function of mankind. Five basic taste sensations are recognized by humans:bitter, salty, sour, sweet, and umami. The bitter peptides produced by the hydrolysis of food proteins have become a research hotspot. Three main research progresses of bitter peptides were reviewed:bitter taste transfer mechanism, bitter peptides structural characteristic and bitter peptides elimination or reduction to provide a reference for low bitter food development research.