In this paper, such technologies as solid-phase micro-extraction (SPME), simultaneous steam distil- lation-extraction (VSDE) and direct solvent extraction (DSE) were employed to separate and concentrate the volatile flavor compounds in high-salt liquid state-fermented soy sauce, and the extracts were identified by means of gas chromatography-mass spectrometry (GC-MS). 147 flavor compounds, including 17 kinds of acids, 12 kinds of alcohols, 16 kinds of aldehydes, 36 kinds of esters, 12 kinds of furan(one)s, 13 kinds of ketones, 14 kinds of heterocyclic compounds, 8 kinds of phenols, 6 kinds of pyran(one) s, 4 kinds of pyrazines, 3 kinds of pyrrol( idon)es and 6 kinds of sulfur-containing compounds, were then identified. The results indicate that, in the dominant volatile flavor compounds in the soy sauce, namely, esters, acids, alcohols, aldehydes and heterocyclic compounds, esters are of the most species and of the highest relative content ; and that 16 aroma-impact compounds of Japanese and Korean soy sauces were detected from Chinese high-sah liquid state-fermented soy sauce.