Abstract: Five different forms of strain were isolated from a winery in Sichuan sauce flavor Daqu, colony morphology,Gram stain and sensory evaluation of which were conducted and sauce producing bacteria was screened,and the sauce flavor compounds were analyzed by HS-SPME combined with GC-MS. The results showed that,BL-1,BL-2 and BL-5 could produce sauce flavor,which were Bacillus subtilis analyzed by the physiological and biochemical mechods. The results detected by HS-SPME and GC-MS showed that the type and content of pyrazine and ketones were more than others among the sauce ingredients of the three strain.The relative content of pyrazines and ketones in BL-1 was 75.286%,and the relative content of pyrazines and ketones in BL-2 was 93.803%,and the relative content of pyrazines and ketones in BL-5 was 86.92%,which showed that pyrazine and ketones were greater contribution on producing sauce flavor than others.