Abstract:Oyster is the most cultured shellfish worldwide and is a high volume seafood product within China.Volatile flavor components have a strong impact on oyster product quality.Here，volatile flavor components were separated and identified in fresh oysters，during each step of processing （heat treatment，drying treatment and ultra-high pressure treatment）and after various periods of storage.The effects of enzymatic hydrolysis，and changes in flavor compound profile due to deodorization of oyster meat and enzymatic hydrolysate were also assessed to provide a theoretical basis for oyster product quality improvement and promote the expanded application of oyster products in the food industry.