Abstract: The eating quality of Sichuan sausage is greatly influenced by raw and auxiliary materials, Sichuan hemp taste of the sausage has always been the main flavor characteristics. Considering pepper utilization, this study discussed the effect of different proportions of pepper, green pepper oleoresin and red pepper oleoresin on the quality of Sichuan sausage.Through the sensory evaluation, the principal flavor components analysis by electronic nose, it is found that the product quality was the best when the pepper was 10 g and the green pepper oleoresin was 0.7 g.Headspace solid-phase micro-extraction ( HS-SPME) and gas chromatography with mass spectrometry ( GC-MS) were employed to analyse the aroma components of optimal product, the results indicated that a total of forty four kinds of compounds were detected, fat hydrocarbon of the relative content was32.96%, alcohols 17.33%, aldehyde 12.81%, eaters13.44%, ketone 0.17%, other types of material 0.53%.The results provided a scientific basis for improving the taste of Sichuan sausage and the pepper utilization, and laid the soild foundation for the further study of flavor substances of Sichuan sausage.