Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared using solid phase micro-extraction/gas chromatography/mass selective detector to develop a seasoning sauce. Using response surface methodology analysis, RFT was performed by adding 0.50% fructose, 0.33% glutamic acid, 0.68% arginine, 0.37% methionine, and 0.86% glycine in the base and reaction conditions at 93°C for 120 min. A total of 57 compounds, 43 in RFT and 45 in control, were detected, including 8 aldehydes and ketones, 6 aromatic hydrocarbons, 3 acids, 12 alcohols, 6 esters, 4 furans, 9 nitrogen-containing compounds, 4 sulfur-containing compounds, and 5 miscellaneous. In RFT samples, aldehydes and ketones, aromatic hydrocarbons, alcohols, esters, and S-containing compounds were significantly increased. Sulfur-containing compounds were increased by 687 fold compared to control samples (P<0.05). Among these, the main contributors to the aroma activity of RFT samples were considered to be, with a very low threshold, the newly generated compounds, dimethyl disulfide (roasted onion/garlic-like/meaty odor), dimethyl trisulfide (roasted garlic-like/meaty odor), and methional (roasted potato/potato chip-like odor).