In this study, seven Yuxiang shredded pork sauces in Sichuan and Chongqing area were measured by an electronic nose before and after heating respectively, combined with principal component analysis (PCA) and cluster analysis (CA), as well as in combination with sensory evaluation and physical and chemical indicators. The results showed that electronic nose could effectively distinguish the seven Yuxiang shredded pork sauces before and after heating. Compared with heated, the Yuxiang shredded pork sauces in Sichuan area showed obvious similarities before heating, however, the Yuxiang shredded pork sauces in Chongqing area didn’t show similarities whether heated or not. Some obvious changes about the odor of the seven Yuxiang shredded pork sauces between heated and without heating were observed, and this might may attributed to their raw materials and the physical and chemical reactions in the heating process.