The effects of enzyme on the taste of the thermal reaction flavoring,the braised pork flavoring were investigated. Free amino acids in hydrolysate were analyzed by high performance liquid chromatography(HPLC). The taste of braised pork flavoring were analyzed by sensory evaluation and electronic tongue. The results showed that,the contents of bitter amino acids were the highest with 29.32 g/L,followed by the contents of umami amino acids with 10.21 g/L. The correlation analysis of sensory evaluation and electronic nose showed that the samples could be distinguished from each other by principal component analysis (PCA).