Abstract: To investigate the potential of Flammulina velutipes (FV) as a healthy meat substitute, this study aimed to clarify their impact on volatile flavor compounds in roasted pork patties at varying substitution levels of minced meat. Therefore, we employed headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to characterize changes in the volatile organic compound (VOC) profile of roasted pork patties in which 10%, 20%, or 30% (w/w) of the meat was replaced with FV. The results showed that 46 and 54 VOCs were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. As the level of meat substitution with FV increased, the relative abundances of aldehydes and esters decreased, whereas those of ketones and alcohols increased. Using an odor activity value (OAV)≥1, 16 flavor compounds were screened, including nonanal, n-octanal, hexanal, heptanal, 1-octen-3-ol, among others. FV regulated the flavor profile of roasted meat patties primarily by altering the concentration distribution and synergistic effects of key flavor compounds, resulting in distinct flavor characteristics across different sample groups: the control group exhibited the characteristic fatty aroma typical of roasted patties; the FV10 group was dominated by citrus and oily notes; the FV20 group combined the classic fatty aroma of roasted meat patties with a complex bouquet of mushroom, nutty, and milky aromas; while the FV30 group featured a core of citrus and oily aromas complemented by a mild fungal note.