Abstract: This study evaluated the effects of three freezing methods (traditional refrigerator freezing RF, spiral tunnel freezing SF, and liquid nitrogen immersion freezing LF) on the flavor profile of shredded pork with green pepper dishes, using fresh samples as controls. Flavor analysis was performed using an electronic nose (E-nose) combined with headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS). Multivariate statistical approaches including principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and odor activity value (OAV) calculations were employed to characterize key flavor compounds. The E-nose results showed that the W1W sensor, which detects sulfur compounds, exhibited the strongest response, indicating a high concentration of sulfur-containing volatiles. GC-MS analysis identified 81 volatile compounds, with hexanal and camphene levels increasing significantly after freezing, while benzaldehyde and β-bisabolene decreased significantly (P<0.05). Through OAV and OPLS-DA analyses, 27 flavor-active compounds and 35 treatment-discriminatory volatiles were identified. Ten key compounds with both OAV>1 and variable importance in projection (VIP)>1 were determined to be critical for flavor, including benzaldehyde (almond-like) and 2,5-dimethylpyrazine (meaty and green pepper-like notes). Notably, RF treatment led to accumulation of off-flavor compounds like hexadecane and (Z)-2-decenal, while SF and LF treatments better preserved the fresh-like flavor profile. This study identifies the key flavor compounds in shredded pork with green pepper dishes and provides practical insights for maintaining flavor quality in preprepared foods through optimized freezing processes.