Abstract: This study aimed to optimize the enzymatic hydrolysis process of Tibetan sheep meat and to characterize the flavor profile of the resulting hydrolysates. Using Tibetan sheep meat as the raw material, single-factor experiments combined with response surface methodology were employed to refine the hydrolysis conditions. Flavor compounds and taste characteristics of the hydrolysates were comprehensively analyzed. The optimal enzymatic hydrolysis conditions were determined to be: a solid-to-liquid ratio of 1:2, an enzyme ratio of 3:1, a hydrolysis time of 3.6 hours, an enzyme concentration of 0.9%, pH8.2, and a temperature of 56 °C. Under these conditions, the degree of hydrolysis, peptide yield, and sensory evaluation score reached 28.08%, 81.14%, and 18.00, respectively. Gas chromatography–ion mobility spectrometry (GC-IMS) identified 58 volatile compounds, with multivariate statistical analysis highlighting hexanal monomer, hexanal dimer, 1-octen-3-ol monomer, n-pentanal monomer, and n-octanal dimer as key contributors to the flavor profile. Umami and sweet amino acids accounted for 34.99% of total taste-active amino acids in the hydrolysate. Levels of umami nucleotides (5′-UMP, 5′-GMP, and 5′-IMP) were significantly higher than in the control group (P<0.05), resulting in a markedly increased equivalent umami concentration (EUC), indicating enhanced umami taste. In contrast, the control group exhibited a significantly higher fatty acid content (63.74%) than the enzymatic hydrolysate group (P<0.05). Overall, the enzymatic hydrolysate showed a prominent umami and sweet flavor profile, complex aroma composition, and superior sensory characteristics, indicating its potential application in the development of meat-based seasonings.