The volatile compounds from the Northeast Specialty XiangQi Sauce were extracted by solid phase microextraction(SPME) and analyzed by gas chromatography-mass(GC-MS) spectrometry with DB-5ms column,DB-17ms column and DB-WAX column,respectively.A total of forty-two volatiles were identified.The compounds detected three chromatographic column were ethanol,2-methyl propanal,3-methyl butanal,ethyl acetate,toluene,2-furanmethanol,2-acetyl pyrrole,limonene,o-isopropyl toluene and 3-carene.The results showed that different types of column have different separating capability.The overall aroma of XiangQi Sauce was not contributed as a single substance,but was formed by the interaction of a variety of composition.