Abstract: In order to explore the differences in volatile organic compounds (VOCs) among six different formulations of five-spice seasoning oils, electronic nose, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were used in this study. The electronic nose sensor had a strong response to alkanes, alcohols, ketones and aldehydes in VOCs, and PF6 had a strong flavor response. HS-SPME-GC-MS identified 118 VOCs in the six formulations, including olefins, esters, ketones, alcohols, alkanes, aldehydes, acids, phenols, ethers, and heterocyclic compounds. Anise-based PF1 had 31 VOCs, PF3 had 33, PF5 had 37, and PF6 had 46; Cinnamon-based PF2 had 47; Galangal-based PF4 had 32. Relative odor activity value (ROAV) analysis found 14 key VOCs, with anisaldehyde, artemisia ketone, and eucalyptol (responsible for anise and camphor-like aromas) being the major contributors. A total of 45 VOCs were identified by GC-IMS, through principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), 19 key VOCs differentiating the formulations were found, such as phenethyl alcohol, 2-methyl-2-propanol, ethyl hexanoate, oxylinalool, 1-octanol, and 1-penten-3-one. This study is helpful to provide a basis for the study of complex flavor system, and provide a reference for the development of spice products.