In order to explore the variation rule of volatile flavor compounds in green pepper sauce during the boiling process， the types and contents of volatile flavor compounds were analyzed by gas chromatography-mass spectrometry， and the differences of volatile flavor compounds at different stages were identified by principal component analysis and hierarchical cluster analysis. Finally， orthogonal partial least square discriminant analysis combined with statistical analysis of heat map was used to determine the characteristic flavor substances which had important influence on the flavor difference of green pepper sauce in the cooking process. The results showed that 54， 52， 57， 53 and 71 volatile flavor compounds were detected in fresh green pepper and green pepper sauce at 50， 60， 80 ℃ and 100 ℃， respectively. The results of principal component analysis and cluster analysis showed that the increase of final cooking temperature had positive significance on the formation of volatile flavor characteristics of green chili sauce. Heat map was drawn and cluster analysis showed that with the increase of final temperature， the volatile flavor characteristics of green pepper sauce in each stage were significantly richer than those of fresh green pepper， especially the contents of alcohols， ketones and aldehydes increased significantly(P < 0.05). Linalol， 4-terpenenol， 1-amyl alcohol， basil， sabinene， 1-octene-3-one could be used as the key difference compounds to distinguish other stages of cooking temperature 100 ℃. The results could provide theoretical basis for the subsequent research on the formation mechanism and flavor quality control of green pepper sauce.