Taste compounds of Pinctada martensii enzymatic hydrolyzate and fermentation of Pinctada martensii enzymatic hydrolyzate were analyzed by high performance liquid chromatography(HPLC) and amino acid auto-analyzer.The main flavor components including betaines,free amino acids,lactate,succinic acid,nucleotide-related compounds,sugar and inorganic ions and such as K+,Na+,PO43-and Cl-,were determined and compared. Results showed that after the mixed fermentation,the content of amino acid and succinic acid increased,the content of sugar,betaine,nucleotides and related compounds reduced,little change in the content of inorganic ions,the overall flavor was improved.