In our study,electronic nose was used to measure the flavor finger-printing changing of Chinese fermented sausage in the process of fermentation( Day 0,2,6,11,15). The relevance between chemometry quality indicator( Total volatile Basic Nitrogen( TVB-N),Peroxide Value( POV)) and flavor finger-printing was studied by the way of principal component analysis( PCA),linear discriminant analysis( LDA) and model analysis which based on partial least squares method( PLS). The sensor array of PEN3 electronic nose showed the most outstanding capability distinguishing the flavor changing during the sausage fermentation under the conditions as follows: temperature35℃,headspace volume 100ml,accumulation time 30min,data-collection interval 55-60s. In addition,the relationship between flavor finger-printing changing and chemometry modification was also identified. Our study provided a novel PLS prediction model for sensitive and precise detection of chemometry indexes of Chinese fermented sausage by flavor finger-printing identification. In a mock test for 25 samples,the standard errors of TVB-N and POV measured by this new method were 0. 1557 and 0. 0030 respectively.