Abstract: Objective:Identifing the volatile compounds of fish sauce from different origins. Methods:Gas chromatography-mass spectrometry and headspace solid phase microextraction were applied to the examination of the volatile compounds of fish sauce from different origins. Retention index and automatic mass spectral deconvolution system were used to determine the nature of the volatile compound as well. Results:93 kinds of volatile compounds were detected, and the content of esters and aromatic compounds were higher in Guangdong fish sauces than others, and the content of ketones compounds were higher in Thailand fish sauce, and the content of acids and heterocyclic compounds were higher in Vietnamese fish sauce, and the content of aldehydes and alcohols compounds in fish sauce made in laboratory were higher than others. Assignment Validator and Integrator was used for automatic peak alignment of different samples, and satisfactory results were received. 35 kinds of unique volatile compounds and 11 kinds of common volatile compounds were detected in five fish sauce samples. The common volatile compounds were used in principal component analysis, and fish sauces from different origins can be easily separated in the principal component graph. Conclusion:This study identified the characteristics of volatile compounds of fish sauces from different regions, and provided a traceabale method and work flow of using GC-MS to analysis volatile compounds.