Abstract: In this study, gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile substances in the fish flavored and spicy flavored compound condiments made from different brands of Pixian douban, and the effects of different brands of Pixian douban on the volatile flavor substances of the compound condiments were analyzed in combination with chemometrics and sensory properties. The results showed that 63 volatile components were identified in fish-flavored compound seasoning, including 6 alcohols, 5 ethers, 6 aldehydes, 6 acids, 28 terpenoids, 3 ketones, 5 esters and 4 other compounds. A total of 64 volatile components were detected in the samples of spicy compound flavorings, including 6 alcohols, 1 ether, 9 aldehydes, 8 acids, 27 terpenoid hydrocarbons, 1 ketone, 5 esters and 7 others. The study showed that there were significant differences in the effects of different brands of Pixian douban on the flavor of fish flavor and spicy flavor compound seasoning, and the differences in the flavor of fish flavor compound seasoning were mainly reflected in the types and contents of aldehydes, esters and ethers.the products made by Chuanpi, Hengxing and Dandan Douban had a high content of aldehydes, esters and ethers, which played an important role in the formation of fish-flavor flavor. The difference of flavor of spicy compound condiments was mainly reflected in the type and content of aldehydes, the advantage of Chuanlaohui douban to enhance the characteristic flavor of spicy type was reflected in the rich aldehydes.