Tempeh is a highly perishable functional food that has been linked to various health advantages. Tempeh’s functional properties can be enhanced by converting it into soy sauce. Nonetheless, high sodium levels in soy sauce pose a significant health risk, such as cardiovascular disease. The variation in sodium solutions may also impact aroma characteristics. Therefore, this study aims to analyze the volatile aroma compounds and preference mapping of soy sauce derived from tempeh. This study used two different fermentation times of tempeh (three and four days) and sodium solution (20% NaCl and 15% NaCl + 5% KCl), with koji-based as control. After more fermentation, the soy sauce was pasteurized, and the volatile aroma compounds analysis, Principal Component Analysis (PCA), and preference mapping were carried out. Results show that tempeh-based soy sauce has aroma compounds consisting of alcohols (6), ester (1), organosilicon compounds (5), pyrazines (3), acid (1), nitrogenous compound (1), phenol (1), sulfur-containing compounds (1), aldehydes (2), and other (4). However, based on PCA and preference mapping, only alcohols, ester, aldehyde, and organosilicon compounds influenced the consumer preference for tempeh-based soy sauce’s aroma characteristics with sweet, caramel, and floral aroma. Thus, it can be concluded that tempeh-based soy sauce has a different aroma than commercial soy sauce (koji).