Abstract: This study aimed to clarify the effects of tuna cooking liquid(TCL)addition on the odor and taste of Bama pork. Electronic nose and GC-MS were used to study the changes of pork odor,electronic tongue and HPLC to detect the changes of pork taste. The total variance contribution rate of PC1 and PC2 of the electronic nose was 99.41%,indicating that it could cover the raw data of the sensors and could be used to measure the change trend of odor in this study. Compared with control group,the total contents of aldehydes,esters and alcohols were respectively increased by 13.294%,5.930% and 0.244%,whereas the total contents of alkanes and ketones were respectively decreased by 6.864% and 2.639%,which led to increase of grease,fruity and grassy odor and reduction of fishy smell. In addition,tasty amino acids and sweet amino acids were regarded as main taste amino acids,TCL treatment increased the concentrations of tasty amino acids and sweet amino acids by 3.48% and 3.29%,respectively,whereas decreased the contents of bitter amino acids by 4.27%. In conclusion,TCL feeding can improve the odor and taste of the Bama pork,which provides important references for the optimization of industrialized feed for pigs and the reuse of tuna processing waste materials.