Objective Using the oyster (Crassostrea hongkongensis) as raw material, this study explores the improvement effect of combined treatment of composite deodorization and spray drying on the characteristic flavor of oyster proteolytic products, aiming to efficiently obtain a better-flavored base material of oyster protein enzymatic hydrolysates.Methods The oyster protein enzymatic hydrolysates were treated with a combination of three deodorants of lime juice, stevia powder, and black tea powder combined with spray drying, The sensory score and the powder yield were used as indicators to investigate the optimal process conditions for the preparation ratio of the composite deodorant, the solid-liquid ratio of the composite deodorant to enzymatic hydrolysates, and spray drying. The flavor analysis was carried out by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), assisted by electronic nose and electronic tongue sensory testing.Results The optimal process conditions are m_{stevia powder}∶V_{lime juice}∶m_{black tea powder} in 1∶3∶2, the solid-liquid ratio m_{composite deodorant}∶V_{oyster enzymatic hydrolysate} in 1∶20, the inlet air temperature at 180 ℃, the peristaltic pump speed at 10 r/min, and the maltodextrin addition amount of 1.5 times. Under these conditions, the obtained base material of oyster protein enzymatic hydrolysates has a better overall taste and flavor.Conclusion Spray drying alone can make the enzymatic hydrolysates rich in oyster meat aroma and salty and delicious. However, the combined treatment of composite deodorization and spray drying produces a sweet and sour taste on a whole, effectively reduces the saltiness, reduces the content of aldehydes that cause fishy and rancid odors, increases the relative content of olefins that have pleasant floral and fruity aromas and produces a better flavor.