Modified tempeh was prepared by the addition of Saccharomyces cerevisiae during the fermentation of soybeans for tempeh production. The sensory characteristics of modified tempeh were tested for their acceptability using hedonic test and descriptive test with Free Choice Profiling/FCP. The volatile compounds of tempeh were analyzed using GC-MS. The result showed that tempeh modified by the addition of 2% S.cerevisiae was acceptable by the panelists and had the scored of like for its color, flavor, aroma, and overall acceptability. These sensory characteristics were not different from those of non-modified tempeh. The raw modified tempeh had pleasant yeast/tapai aroma. This aroma was persisted after frying. On the other hand, the regular tempeh had beany aroma. The aroma compounds of modified tempeh were dominated by alcohol, ester, and aromatic group such as styrene, caryophyllene, phenol, and maltol; whereas, the aroma compounds of the regular tempeh were characterized by furan and sulfur. Nevertheless, both regular and modified tempeh contained 1-octen-3-ol, butanoic acid, and caryophyllene. Deeper and more comprehensive research for understanding the mechanisms of volatile compounds metabolism affected by the addition of S.cerevisiae is needed.