The aroma-producing yeast strains with thermostability at 45℃ were screened from the spontaneous fermented sweet sauce in Sichuan province.Based on the morphology,physiology and biochemistry identification,among 6 strains,3 strains were identified as Hansenula,and 2 strains were Saccharomyces cerevisiae,while 1 strain was Rhodotorula.The types and contents of volatile aroma components were analyzed by SPME-GC-MS(headspace solid-phase microextraction-Gas chromatography-Mass spectrometry).The aroma values were calculated according to aroma contribution theory.The results indicated that the main components of Y1 were Hexanoic acid ethyl ester and 1-Butanol 3-methyl-acetate,Y4 were Hexanoic acid,ethyl ester and 2-pentyl-Furan,Y5 were Octanoic acid ethyl ester and acetoin,Y7 and Y9 were Octanoic acid ethyl ester,Y11 were Octanoic acid ethyl ester and Hexanoic acid,ethyl ester.This study would lay the foundation for industrial application of aroma-producing and thermostable yeast strains.