Rapeseed products, such as protein concentrates, hold promise for addressing global protein demands, but their application in food products is limited by their bitter and astringent taste. This study investigates the use of β-glucosidase (BG) and laccase (LAC) enzymatic treatment, individually and combined, to enhance the flavor of rapeseed protein concentrate (RPC). Untargeted metabolomics and sensory analysis reveal that LAC reduces the bitter compound kaempferol 3-