Gas chromatography-ion mobility spectrometry(GC-IMS) was performed to investigate the changes of volatile organic compounds(VOCs) in fried green tea with different packaging during storage. The results showed that a total of 86 VOCs were detected by GC-IMS， of which 59 VOCs were identified， including 28 aldehydes， 7 ketones， 9 alcohols， 9 esters， 4 heterocyclic compounds， 1 acids and 1 sulfur. With the extension of storage time， the content of fried green tea VOCs decreased. More importantly， the VOCs of green tea were more stable in packaging of aluminum with deoxidizer than packaging of aluminum. And the content of (E， E)-2，4-heptadienal and heptanal with clean and refreshing， benzaldehyde and phenylacetaldehyde with chestnut， nonanal and 6-methyl-5-hepten-2-one with flowery， 2-heptanone with cheese flavor and etc were higher in packaging of aluminum with deoxidizer. These study supply a theoretical basis for the flavor quality control of fried green tea during storage. The two-dimensional spectrogram showed that VOCs of fried green tea with different packaging during storage could be well separated. The GC-IMS fingerprints of fried green tea with different packaging were preliminarily established， which provided a novel idea for the rapid evaluation of the fried green tea quality during storage.