The bound aroma compounds in Myrica rubra juice were adsorbed and eluted by Amberlite XAD-2 resin， and the extracted bound aroma components were hydrolyzed by two different enzymes and two different pH conditions of acid. SPME-GC-MS method was used to analyze and identify bound aroma components obtained by hydrolysis. The results showed that 22 kinds of bound volatiles were detected by hydrolysis of two different enzymes， and the characteristic aroma substances of （Z）-3-nonen-1-ol and β-caryophyllene were detected. The substances hydrolyzed by pectinase were mainly esters； the results of β-glucosidase were mainly alcohol， with higher aroma contents， which was more suitable for flavor enhancing of bayberry juice. A total of 19 kinds of bound compounds were detected in the acid hydrolysis of two pH conditions， which were mainly alkane-based substances. Under the condition of pH 1.0， more kinds of aroma substances and higher amount was detected. There were significant differences in the bound aroma compounds obtained by enzymatic hydrolysis and acid hydrolysis. The products hydrolyzed by acid had strong irritating and odorous components， while the components obtained by enzymatic hydrolysis were closer to the flavor of bayberry itself. Therefore， enzymatic hydrolysis with β-glucosidase is a more suitable method for releasing bound aroma components in bayberry juice.