In order to explore the effects of different enzymatic hydrolysis methods on flavor substances of Lentinus edodes， two single enzyme (cellulase， flavor protease) and one complex enzyme (cellulase+flavor protease) were selected for enzymatic hydrolysis of Lentinus edodes and the differences in the flavor substances of of Lentinus edodes after different enzymatic treatments were compared. The results showed that: Compared with the control group， the total amount of soluble sugar in cellulase group， flavor protease group and compound enzyme group increased by 144.21%， 114.24% and 438.28%， respectively， and the total amount of organic acid increased by 9.06%， 8.31% and 13.77%， respectively (P<0.05). The compound enzyme treatment group was significantly higher than the single enzyme treatment group. The content of taste-inducing nucleotides in the compound enzyme group was significantly higher than that in the control group， cellulase group and flavor protease group (6.55%， 4.90% and 5.75%， respectively， P<0.05). Compared with the control group， the free amino acid content of flavor protease and compound enzyme treatment groups increased by 56.19% and 58.95%， respectively (P<0.05). A total of 62 volatile flavor compounds were detected by gas chromatography-mass spectrometry， among which alcohols and sulfur compounds were the most abundant. The relative contents of 1-ocene-3-ol (mushroom alcohol) and 1，2，3，5，6-pentathiocycloheptane (lentinan) in the complex protease treatment group were higher， which reached 68.27% and 8.06%， respectively. The results indicated that the complex enzymatic hydrolysis of cellulase and flavor protease could promote the release of flavor substances including soluble sugar， organic acids， flavor nucleotides， free amino acids， 1-octen-3-ol and 1，2，3，5，6-pentathioheterocyclicheptane (lentinan) in Lentinus edodes.