Sensory evaluation and Gas-Chromatography Ion-Mobility Spectrometry （GC-IMS） were used to analyze the flavor characteristics and volatile organic compounds（VOCs） of chilli oil prepared at different oil temperatures. The sensory evaluation results revealed that the aroma of chilli oil prepared at different oil temperatures（120， 140， 160， 180， 200 ℃） was significantly different， but the color and taste were not significantly different； 45 species of VOCs in chilli oil were identified by GC-IMS， mainly including aldehydes， ketones and terpenes. Oil temperature had no effect on the kinds of VOCs in chilli oil. aldehydes （hexanal， pentanal， 2-methyl butanal， 3-methyl butanal）， terpenes （myrcene， limonene， alpha pinene）， （E）-2-hexenol， 1， 8-cineol， acetic acid， propionic acid， 1-octen-3-one showed a trend of decline with the increase of oil temperature； while the contents of aldehydes （nonanal， octanal， （E，E）-2，4-heptadienal， （E）-2-octenal， （E）-2-heptenal， propanal， furfural， 5-methylfurfural）， phenylethyl acetate， dimethyldisulfide and isobutyric acid were higher in the chilli oil prepared at 180 ℃ and 200 ℃； The similarity and PCA analysis showed that the specificity of chilli oil was obvious at different oil temperatures.