Abstract: The aim of this study was to systematically investigate the volatile flavor profiles of goji berry puree and rehydrated products, and to identify key flavor markers of the puree. Using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), a total of 90 volatile compounds were detected, corresponding to 111 signal peaks, with some compounds occurring in monomeric, dimeric, or trimeric forms. Based on their chemical structures, these compounds were classified into nine categories: alcohols, aldehydes, ketones, esters, heterocyclic compounds, terpenes, acids, sulfur-containing compounds, and hydrocarbons. Among these, aldehydes, alcohols, ketones, esters, and acids accounted for 90.13% to 96.70% of the total relative content. Through synergistic interactions, these compounds formed a complex and persistent aroma system that established the dominant floral, fruity, and sweet notes. Chemometric analysis was conducted on ten samples using SIMCA 14.1 software. Volatile flavor markers of goji berry puree were screened according to the following criteria: variable importance in projection (VIP)>1.0, fold change (FC)>1.2 or < 0.83, P<0.05, and coefficient>0. Ultimately, four characteristic volatile markers were identified in goji berry puree: thiophene, acetone, 2-butanone, and furfural (monomer). Regression coefficient analysis indicated that goji berry puree was primarily characterized by grassy, fruity, and vegetable-like flavor attributes, while rehydrated puree exhibited more pronounced fruity and fermented notes. This study not only revealed the key volatile composition and differential flavor features of goji berry puree but also provided a theoretical foundation for its quality evaluation and control, thereby offering a scientific reference for the establishment of quality standards in related industries.