Abstract: The correlation between pH, contents of total sugar, reducing sugar, NaCl, total nitrogen, amino acid nitrogen, salt-free solid and secondary sediment formation of 25 commercial soy sauces was studied using pearson correlation analysis. Meanwhile, the effects of fermentation methods, types ( light /dark ) , main raw materials, quality grades and origins on secondary sediment formation of soy sauces were analyzed using T test method.Results demonstrated that the secondary sediment formation and contents of total sugar, total nitrogen and salt- free solid of soy sauces had a significantly positive correlation, and no statistically correlation between secondary sediment formation and pH, contents of reducing sugar, NaCl, amino acid nitrogen of soy sauces. Furthermore, results showed that there were significant effects of fermentation methods, main raw materials, quality grades, origins on secondary sediment formation of soy sauces, and no significant effect of types on secondary sediment formation of soy sauces.