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The flavor of soy protein isolate (SPI) is a key factor affecting its application range. In order to improve the flavor of soy protein isolate, especially to reduce unpleasant soybean flavors, and improve the pleasant soy flavor of soy protein isolate, gas chromatograph-ion mobility spectrometer was used to analyze the changes in the content of volatile organic compounds in soy protein isolate produced from different raw materials and different processing techniques. The study of raw materials showed that the SPI produced by soybeans with loss of lipoxygenase had significantly lower (E)-2-hexanoaldehyde and no hexanol, indicating that the lipoxidase was the key control enzyme for the generation of hexanol, and could significantly affect the production of hexenal. And the 2-furanmethanol, (E,E)-3,5-octadien-2-one and maltol (which were considered to be the ingredient of pleasant soybean flavors) of SPI produced by DF3-variety were significantly higher than the other two varieties(DF1-variety was loss of lipoxygenase, KS1-variety had three kind of lipoxygenases). The study of enzymatic hydrolysis process showed that the main unpleasant soybean flavor substances in non-enzymatic samples, such as 2-pentyl furan and 1-pentanol were significantly higher than that of enzyme hydrolysis products, while the concentration of hexanol was slightly lower than that of enzyme hydrolysis products. Compared with the protease hydrolysis sample, the unpleasant soybean flavors (such as 2-pentyl furan, 1-pentanol, 1-Octen-3-ol, (E)-2-hexanoaldehyde and hexanol) produced by the two-step enzyme sample were significantly reduced, and the pleasant soybean flavors (such as benzaldehyde, phenylethanol, 2-furanmethanol, heptanal(dimer) (E,E)-3,5-octadien-2-one and maltol) were also reduced. The study of degassing process showed that degassing twice process could promote the generation of some pleasant soybean flavors, and effectively reduce unpleasant soybean flavors. The study of grinding process showed that crushing process had disadvantages in flavor control, but improved the taste.