Abstract: In this study, the quality of steamed bread made from eight kinds of commercial yeast was studied.Each sample group was analysed by SPME-GC-MS, and sensorial quality was also evaluated. The results showed that the unique volatile flavor compounds existed in all samples, the yeast species had significant effect on the quality of steamed bread, sensory score was correlated with the volatile flavor compounds, and the steamed bread made from drying yeast get a higher score than that made from fresh yeast in sensory envaluation.The sample Y-5 got the highest score of 82.03 and 16 types of flavor were detected.The content of volatile components in Y-3 samples was the highest, which was as high as 137.43 μg/g. The kind and content of volatile components detected in X-2 sample were the least, containing only 8 kinds vol atile flavor compounds 9.08 μg/g.The lowest score for sensory evaluation was Y-1 sample, which was only 76.67 points. Conclusion: The influence of yeast on the floavor of steamed bread was clarified, which provided theoretial basis for the industrial production of steamed bread.