Abstract: Soy sauce is one of the indispensable condiments in cooking process for its flavoring and coloring,and color is an important indicator of evaluation.In this study,the density( ρ),Brix( B),light index( L*),red and green index( a*),yellow and blue index( b*),color ratio( CI),red( RI) and yellow index( YI) of 10 brands of commercial light soy sauce were measured,combined with three kinds of chemometric methods( principal component analysis( PCA),cluster analysis( CA) and discriminant analysis( DA)),used to distinguish different brands of soy sauce.Results showed that 10 kinds of soy sauce were divided into four groups,the first group was numbers 1,2 and 4( Chubang,Haitian,Taoda),the second group was numbers 3,5,6,7 and 10( Donggu,Weishida,Qianhe,Jiajia,Sanbujia),the third group was number 8( Zhongba),and the fourth group was number 9( Wagang).The results could provide theoretical and methodological support for the distinction of different soy sauce at color.