C as a geogenic non-conventional forage is underutilized due to high lignocellulose and the presence of specific odors. The aim of this study was to investigate the effects of no additives (CK), cellulase (CE) and (LAB) on C silage quality, microbial community structure and volatiles. The results showed that both cellulase and were able to enhance fermentation quality by lowering the pH value and increasing the lactic acid (LA) content of C silage. In addition, cellulase was more effective in decreasing neutral detergent fiber (NDF) content and acid detergent fiber (ADF) content, and increasing water-soluble carbohydrate (WSC) content (<0.05). Microbial community analysis showed that the addition of cellulase significantly reduced the microbial diversity of C silage and simplified the flora structure (<0.05), with the relative abundance of the dominant bacterium accounting for 82.78%, while suppressing undesirable microorganisms such as and . Analysis of volatile compounds showed that terpenes (54.35%) and alcohols (27.49%) were the main volatile organic compounds in fresh samples of C, and the addition of LAB was able to reduce the content of terpene volatiles. Furthermore, silage treatment was able to improve the palatability of C by eliminating irritating odors such as 2-Methylnaphthalene and Naphthalene. These results suggest that silage can improve the odor of C and that cellulase is more beneficial as a silage additive to improve silage quality.