We used two surface mature bacterium(Brevibacterium linens and Debaryomyces hansenii),and Flavourzyme protease,Palatase20000L lipase to prepare cheese flavoring agent(bacteria enzyme group).Besides,only proteinase and lipase were used to make cheese flavoring agent(double enzymes group).The volatile flavor substances of the two groups of cheese flavoring agents were tested by solid phase microextraction(SPME) combined with GC-MS technology.The results showed that bacteria enzyme group contained 45 flavor substances,most of which were acids,miscellaneous,esters and sulfur compounds.Double enzymes group contained 27 kinds of flavor substances,most of them were esters,followed by acids,aldehydes and ketones.