The volatile flavor compounds and flavor characteristics of four groups （control group；fermentation group；scallions group；scallions + fermentation group） of fermented mutton jerky samples were analyzed using gas chromatography-mass spectrometry（GC-MS）， and combined with electronic nose and electronic tongue to distinguish the flavor of different additives fermented mutton jerky. The results showed that a total of 27 main volatile compounds were detected by GC-MS technology. The main acids were ovaleric acid and acetic acid， and the main esters were methyl oleate. The lauric aldehyde， hexanal， heptaldehyde and n-octanal were the main components of aldehydes， hexanal was not detected in the control group， hexanal， heptaldehyde and n-octanal were not detected in the scallions group. The main alcohols were phenylethyl alcohol， the control and fermentation group were not detected. The main hydrocarbons were o-isopropyltoluene， and the main ketones were3-hydroxy-2-butanone and 2，3-octanedione， scallions group were not detected 3-hydroxy-2-butanone and the starter group did not detect 2，3-octane. Through principal component analysis（PCA） and radar chromatogram analysis， GC-MS technology combined with electronic nose/electronic tongue could be used to effectively distinguish different additives fermented mutton jerky and identify the volatile components and characteristic flavor compounds of fermented mutton jerky successfully. The study provided a reference data for distinguish flavor of different fermented products.