Abstract:  Protein hydrolysate has many bioactivities. However its bitter taste is major hindrance for its use in the food industry. The relationship of structure to bitter taste of peptides is illustrated. The bitter taste estimate methods are brief introduced. The advance of debittering methods is summarized which include selected separation,marking treatment,enzymatic treatment and combination of several kinds of debittering methods.

Key words: protein hydrolysate, peptide, relationship of structure to bitter taste, debittering, bitter taste estimate