Abstract: A gas chromatography-mass spectrometry（GC-MS） method for the determination of four key aroma compounds, 3-methylbutanal, 3-methylbutanol, 3-methylthio-propionic aldehyde and phenylethanol in quick-brewed fish sauce was established. Headspace solid phase microextraction（HS-SPME） and mass spectrometry（GC-MS） were used to identify four key aroma compounds in fish sauce. The influence of extraction temperature,extraction time and selection of internal standard on the analysis results were examined. The results showed that the optimized SPME conditions were as follows: the internal standard substance was 2-methyl-3-heptanone, extraction temperature 45 ℃, extraction time 40 minutes. The four key aroma compounds had a good linear relationship, and the correlation coefficient R2was higher than 0.98. In addition, the standard recovery experiment showed that the recovery rate of the samples was 75.47% ～134.41%, and the relative standard deviation was less than10%, which met the requirements of trace quantification. The gas chromatography-mass spectrometry method used for the quantitative detection of the key aroma compounds in fish sauce was simple, fast with high precision, meeting the needs of detection of the four key aroma compounds in fish sauce, and contributing to the establishment of aroma quality evaluation system.