Wheat bran was used as raw material to prepare enzymolysis solution containing salt which was subsequently added into the coji instead of traditional water to ferment soy sauce.The flavors of soy sauce in four groups were analyzed through HS-SPME-GC and their effects on the quality of soy sauce were discussed.The results showed that the contents of amino nitrogen,total nitrogen and soluble and salt-free solids of the coji after addition of enzyme solution for 30 d were significantly higher than those of control group.The contents of the 4-EG and HEMF also clearly increased,which in the amylase group was almost double compared with those in the control group.As to the sensory evalution,the amylase group was chestnut brown,glossy and aromatic.So,amylase solution liquid of wheat bran may improve the quality of low-salt solid fermented soy sauce.