The effect of four commercial Saccharomycescerevisiae strains (D254, VIC, BV818, and RV100) on thevolatile profile of wax apple (Syzygium samarangense)wine was investigated in this study. Alcohols and esterswere the most two abundant groups of identified volatilesin wax apple wines. However, different S. cerevisiaestrains possess various capacities in releasing/synthesizingvolatiles with varied mRNA levels of genes involved involatiles metabolism during wax apple wine fermentation. VIC, which yielded the highest total concentration ofvolatiles and largest number of volatiles with odor activityvalue (OAV)[1, could be used as a starter culture toproduce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety ofvolatiles and scored the highest in global aroma,respectively, could be used to enhance the wine complexity. Four wax apple wines could be differentiated by theirmain volatile compounds.