Objective To study the effect of the enzymatic hydrolysis process on the flavor compounds of Lentinula edodes.Methods The optimized enzymatic hydrolysis process is adopted, with free amino acid, 5'-nucleotide, equivalent umami concentration (EUC), volatile flavor compounds, and sensory evaluation as indicators, to explore the effect of enzymatic hydrolysis process on flavor compounds of Lentinula edodes from multiple perspectives.Results After enzymatic hydrolysis, the free amino acid content in Lentinula edodes is 19.85 mg/g, 1.45 times higher than that before enzymatic hydrolysis, with glutamic acid and aspartic acid increasing by 83.80% and 27.13%, respectively. The 5'-nucleotide is 0.44 mg/g, 1.76 times higher than that before enzymatic hydrolysis, with 5'-GMP increasing by 166.67% and 5-AMP by 125.00%. The EUC is 63.35 g/100 g, 2.03 times higher than that before enzymatic hydrolysis. There are also significant differences in the types and quantities of volatile components before and after enzymatic hydrolysis. The sensory score is significantly improved after enzymatic hydrolysis.Conclusion The enzymatic hydrolysis process significantly enhances the non-volatile flavor compounds of Lentinula edodes and noticeably changes their volatile components.