In order to compare the total amino acid(TAA),free amino acid(TFAA)and taste characteristics in four kinds of enzymatic hydrolysate prepared by meat of Chinemys reevesii,Mauremys mutica,Ocadia sinensis and Chelydra serpentina(marked as CEH,MEH,OEH and SEH,respectively),which was hydrolysated by alkaline protease. The results showed that sixteen amino acids were detected in TAA and TFAA of the four kinds of enzymatic hydrolysates. The amino acid with the highest content and proportion in TAA of the four kinds of enzymatic hydrolysates was Glu,and the lowest was Met. The content of TAA,the content of total essential amino acid(EAA),ΣEAA/TAA and the F value in OEH were the highest among the four kinds of enzymatic hydrolysates. Hydrophobic amino acid was the main amino acid in TFAA of the four kinds of enzymatic hydrolysates,the amino acid with the highest content and percentage was Phe,and OEH had the highest content of TFAA. Only the taste activity value(TAV)of Glu in OEH was greater than 1. Bitter amino acid and sweet amino acid contributed greatly to the flavor of the four kinds of enzymatic hydrolysates,among which OEH had the highest content and percentage of umami and sweet amino acid,while lowest of bitter amino acid.