Abstract: To identify the effects of spices on the formation of Yu-Shiang Sauce, this study conducted a previously unexplored experiment examining the impacts of ginger, scallions, garlic, and pickled chili on flavor, quantitative descriptive analysis (QDA), gas chromatography-ion mobility spectroscopy (GC-IMS) technology, and electronic nose (E-nose) were used to analyze the compound changes. The results of sensory analysis and the electronic nose test showed: the deletion scallions disrupted the balance of fish flavor and had the greatest impact on flavor; deletion pickled chili peppers reduced the spiciness and freshness, had effect on the flavor, but the overall similarity remained high; the lack of ginger had the least impact on the balanced flavor presentation; deletion garlic had an enhancing effect on saltiness. GC-IMS result showed: 91 kinds of volatile compounds, including 26 kinds of aldehydes, 18 kinds of alcohols, 13 kinds of ketones, 8 kinds of esters, 8 kinds of alkanes, 5 kinds of sulphur-containing compounds, 2 kinds of ethers, 1 kind of acid, 10 kinds of heterocyclic compounds. The study found that the alkanes of the sample group with missing scallions decreased from 11.06% to 5.41% in the reference group, indicating that the missing scallions had the greatest impact on fish flavor. The aldehydes of sample group with missing pickled chili increased from 19.89 % to 26.12 % and alcohols significantly increased from 9.41% to 15.06%. This research was concluded that the lipid flavor came from aldehydes and alcohols was the main factor affected the flavor of Yu-Shiang sauce. The research results provide theoretical basis and guidance for the industrial development of Yu-Shiang sauce