The content of free amino acids in pork enzymatic hydrolysate was analyzed by HPLC in order to explore the effect of proteases on sparerib soup flavoring. Sensory analysis and electronic nose were used to analyze the flavor of flavoring samples. The results showed that the best way to make the sparerib soup flavoring was that m(papain)∶m(pineapple protease)=2∶1, and addition of enzyme 0.2% (based on the mass of meat, the same below). The total content of umami amino acids in the optimized hydrolysate was the highest (26.70 g/L). The correlation analysis of sensory evaluation and electronic nose indicated that the samples prepared by different proteases could be distinguished from each other by principal component analysis.