In traditional soy sauce fermentation, the efficiency of raw material degradation by endogenous enzyme systems may, to some extent, limit the release of flavor substances. To further improve raw material utilization and promote the accumulation of flavor substances, phytase (PHY), acid carboxypeptidase (ACP) and glutaminase (GLN) were added to high-salt liquid-state fermented soy sauce to analyze their effects on physicochemical indexes, amino acid accumulation and volatile aroma. The results showed that, under different exogenous enzyme treatments, the trends of total acid content and pH were generally similar among all groups. In the early stage of fermentation, the PHY group showed relatively higher reducing sugar content. At 60 d, the total free amino acid content in the ACP group reached 61.96 g·kg?1, which was 16.20% higher than that of the control group (53.28 g·kg?1), significantly improving the proteolysis efficiency in the middle and late stages of fermentation, and the taste activity value (TAV) was also relatively high. The content of glutamic acid in the GLN group reached 8.11 g·kg?1, which was 31.80 % higher than that in the control group (6.15 g·kg?1), improving the accumulation of umami-related amino acids. In terms of aroma, the ACP group promoted the formation of 3-methylthiopropanal ( relative content 7.87%, compared with 3.68% in the control group) and pyrazine compounds by increasing the contents of methionine and phenylalanine. The GLN group showed relatively higher contents of 3-methylbutanal and phenylacetaldehyde after heat treatment. This study provides a theoretical basis for the application of exogenous enzymes in soy sauce brewing.