The aims of this study were to examine the effects of using sucros utilization defective Lactobacillus plantarum starter culture in the manufacture of Chinese fermented sausage on its volatile compounds profile. Volatile compounds production was analysis using Solid Phase Micro-Extraction and Gas Chromatography/Mass Spectrometry. In addition， physicochemical parameters and microbial counts were performed thoughout the ripening in order to follow and control the process conditions. Three different batch Chinese fermented sausages were processed with Lb. plantarum WT strains， a sucrose utilization defective Lb. plantarum strains， and without starter culture， respectively. According to the data obtained in this study， the volatile flavour compounds in the treatment samples with Lb. plantarum yesN were more abundant than that of spontaneously fermented sausages. In terms of the contents of free amino acid and titratable acids， the samples with Lb. plantarum yesN were significantly superior to that of Lb. plantarum WT.