Abstract: To investigate the effect of Polygonatum sibiricum on the volatile flavor compounds of wheat Qu and its brewed Huangjiu, the traditional wheat Qu (PTMQ) and its brewed Huangjiu (PTMQ-W) were used as controls, gas chromatography ion mobility spectroscopy (GC-IMS) was used to qualitatively analyze the flavor compounds of wheat Qu with 2.5% and 5% Polygonatum sibiricum (HJ100, HJ200) and its brewed Huangjiu (HJ100-W, HJ200-W), and the correlation between volatile flavor compounds and microorganisms was explored. The results showed that there were significant differences in the overall volatile flavor components of the three types of wheat Qu and their brewed Huangjiu, and Polygonatum sibiricum had a significant impact on the flavor of wheat Qu and their brewed Huangjiu. A total of 10 categories and 46 volatile flavor compounds were identified from 3 types of wheat Qu, mainly including alcohols (26%), aldehydes (22%), and esters (20%). Compared with PTMQ, the abundance of alcohols, aldehydes and ketones in HJ100 and HJ200 has significantly increased. Flavor compounds with significant differences include 2-butanol, (E)-2-hexenal, 1-hexandehyde, 2-methylbutyrate-3-methylbutyl ester, 2,3-butanediol, and most ketones. Three types of Huangjiu were classified into 9 categories and 37 volatile flavor compounds, mainly including esters (36%), alcohols (28%), and aldehydes (11%). Compared with PTMQ-W, the content ratio of alcohols, aldehydes and alkenes in HJ100-W and HJ200-W increases, and flavor compounds with significant differences include butanoic acid 3-methyl ethyl ester, ethyl 2-methylpropanoate, alpha-pinene, etc. The flavor characteristics of the main differential flavor compounds are related to fruit aroma, sweetness, and alcohol taste. The correlation analysis between the significantly different flavor compounds of wheat Qu and its brewed Huangjiu with the dominant microbial community in the wheat Qu showed that Polygonatum sibiricum promotes the growth and reproduction of microorganisms such as Puccinia, Pantoea, and Klebsiella in wheat Qu, which indirectly increased the abundance of flavor compounds such as alcohols and aldehydes in wheat Qu and its brewed Huangjiu. This study provides a theoretical basis and methodological reference for improving the flavor of Huangjiu through adding traditional Chinese medicine into wheat Qu.