The development of novel protein foods is an effective approach to addressing the shortage of high-quality protein. They hold strategic significance for alleviating agricultural resource pressure， ensuring food security， and practicing the ｀all-encompassing approach to food'. Novel protein foods typically possess distinctive flavors that differ significantly from those of conventional dietary flavors. Employing appropriate processing technologies to enhance flavor quality is a crucial prerequisite for gaining wider consumer acceptance of novel protein foods. This paper summarized the application status， flavor characteristics， flavor design， and processing regulation of five major types of novel protein foods， including plant-based protein， microbial protein， cell-cultured meat， insect protein， and algal protein. It concluded the strategies and technical methods for flavor regulation of novel protein foods from the aspects of raw material pretreatment and processing technology. The challenge of flavor research on novel protein foods were analyzed， including unclear flavor substance basis and taste presentation mechanisms， lack of molecular basis for health effects， insufficient systematicness in flavor design， and technical bottlenecks in the directional transformation of flavor precursor substances. It also provides a prospect of future development trends: Flavor research on novel protein foods needs to achieve a strategic transformation from ｀off-flavor removal' to ｀flavor innovation'， focus on green intelligent processing and personalized nutrition customization， and promotes the high-quality development of the food industry toward health， intelligence， and greening by constructing a collaborative theoretical system of ｀chemical structure-sensory attributes-consumer preferences'.