Edible insects have long been an integral part of traditional diets in various cultures. In recent years， they have garnered attention as a sustainable food source due to their impressive nutritional profile， which includes high protein content， low fat levels， and a rich array of essential micronutrients and amino acids. Additionally， they offer significant environmental benefits， requiring fewer resources and generating lower greenhouse gas emissions compared to conventional livestock. However， introducing insect-based foods to the mainstream market presents several challenges. One major obstacle is off-flavor， such as earthiness and bitterness， often deter consumers. To address these challenges， researchers have increasingly focused on elucidating the factors contributing to insect flavor profiles， including species， farming conditions， and processing methods. A deeper understanding of these factors is essential for optimizing processing technologies and improving sensory acceptability. This review comprehensively examined the types and origins of key flavor compounds in edible insects and how they evolved during processing. It examined the roles of processes such as lipid oxidation， the Maillard reaction， and enzymatic breakdown in flavor development. The review further discussed recent advances in flavor regulation techniques， including fermentation， enzymatic hydrolysis， thermal processing， and flavor masking， all of which aim to enhance palatability. Building on China’s long-standing tradition of insect consumption and its existing industrial base， the article outlined a flavor-focused approach to the sustainable development of insect-based foods. The ultimate goal was to develop a new generation of nutritious， sensory-appealing， environmentally sustainable food products， providing both scientific insights and practical strategies for researchers and producers.