To clarify the contribution of spices to the aroma of brine for Sichuan seasoning stew， key spices and their aroma contribution were analyzed through missing test， ingredient absence test， sensory evaluation， difference analysis and aroma activity value based on aroma contribution analysis model. The results showed that there were 93 volatile substances in brine of seasoning stew， and their relative contents ranged from 0.01 μg/kg to 70.57 μg/kg； 36 important aroma compounds were identified， including 21 terpenoids， 5 carbonyl compound， 1 alcohols， 2 esters， 2 alkanes， 3 phenols. The flavor formation of Sichuan seasoning stew was the result of interaction of major flavor compounds， key flavor compounds and flavor refining compounds. Sensory evaluation and volatile analysis showed that star anise， fennel， tangerine peel， Lingcao， nutmeg and shell ginger plays a prominent role in providing certain important aroma compounds for seasoning stew. Among them， trans-anethole， myrtenol， methyl salicylate and phenol attributed to star anise； phenol is related to fennel； Lingcao offered phenol and furfural to overall aroma； tangerine peel influenced the furfural content of seasoning stew； niutmeg and shell ginger have contributed variety of aromas to the seasoning stew. This study provides some reference for the standardization of Sichuan seasoning stew production.