The effects of soup obtained from commercial grey sufu on the main compositions, texture and odour were researched. The results showed that compared to the control of sufu (no addition of soup), the contents of protein and crude fat were lower in the sample sufu (adding of soup), but the free amino acid content was higher in sample sufu during ripening process. After ripening for 49 d, the free amino acid content in sample sufu reached to 11.70% (dry weight), which was 60% higher than that achieved in control. The hardness and resilience were lower in sample sufu body, but the cohesiveness was higher. After ripening for 49 d, the values of hardness, cohesiveness and resilience were 213.75 g, 0.37 and 0.35 in sample sufu body and 258.28 g, 0.29 and 0.43 in the control, respectively. The textural parameters (hardness, cohesiveness and resilience) showed a significant correlation with protein content in the two kinds of sufu. It produced volatile sulfide and indole after adding the soup. But when the soup centrifuged by high speed or filtered by microfiltration membrane, it could not produce these substances.