Abstract: Fermented sausage were processed by using Lactobacillus paracasei as starter cultures, the influence of which on the flavor in taste and aroma were studied.Aroma compositions of fermented sausage with Lactobacillus paracasei ( 1#) and without Lactobacillus paracasei ( 2 #) were analyzed by electronic nose. The content of volatile components and soluble flavor substances were analyzed using GC-MS and automatic analyzer for amino acids. Results showed that the percentage of amino acids in sample ( 1#) was more than sample ( 2#) and the delicious amino acids including glutamic acid, aspartic acid, glycine, serine and alanine increased apparently.Alcohol, acid, ester, ketone and etc volatile component were increased in fermented sausage added with Lactobacillus paracasei, the flavor of fermented sausage was improved.