The characteristics of physicochemical properties and volatiles in the different six types of Sauce-flavor Baijiu Daqu were investigated. Results show that these volatile profiles shown special spatial-temporal feature, including the sites of Daqu manufacturing as well as stored time.The most volatiles in Sauce-flavor Baijiu Daqu comprise esters, aromatics and nitrogen-containing compounds, and so on. The spatial-temporal feature can be revealed based on the volatiles dataobtained from various Daqu with the statistical methods, such as principal component analysis(PCA) and heatmap cluster analysis.The proportion of nitrogen-containing volatile compounds, were 52.83% and 22.05%, respectively, in the core and surface samples originated from Maotai, high content of nitrogen-containing compounds, especially pyrazine, were a unique feature of MBQ. Esters, accounted for 51.55%-79.49%, is the most abundant in other types of Sauce-flavor Baijiu Daqu form another region. The difference of the dominant components contentand their numbers among the samples stored for different periods were observed.