Through Smell and HS-SPME-GC-MS analysis technology， the strain M5 which produce pleasant fruit flavor was screened. This flaver produced of strain M5 in the sorghum media which dealed with amyloglucosidase was best. The main aroma materials were the alkohol and esters. The ratio of β-phenylethyl alcohol on the total flavor components was 28.14%. The ethyl acetate quantity could reach to 26.5 g/L. The strain M5 was identificated by the method of molecular biology， the result showed that strain M5 was Geotrichum candidum. It was named G.candidum M5. Research showed strain M5 could grow in the condition of pH 3-6， temperature 25 ℃-40 ℃， alcohol 0%-18% （V/V）， sugar content 5%-35%. The optimal growth conditions of strain M5 was temperature 25 ℃ and pH 4.0. This study would supply the basis for the further utility on strain M5. And it would provide the species resources for the regulation on fermentation of Chinese Baijiu by the flavor-oriented technology， too.