The volatile flavor components of fresh walnut kernels stored at different temperatures were analyzed and compared by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that 54 volatile flavor compounds were detected from walnut kernels stored at 25， 4 and-18 ℃， including 16 esters， 15 aldehydes， 11 alcohols， 7 ketones， 2 acids， 2 pyrazines and 1 furan. The relative contents of alcohols and esters in the volatile flavor substances of walnut kernel were higher， followed by aldehydes， ketones and acids， and the relative contents of pyrazines and furans were the least. There were differences in the volatile flavor substances of walnut kernel at three temperatures， among which the flavor of walnut kernel at 25 ℃ changed most dramatically. Principal component analysis and Euclidean distance analysis showed that GC-IMS technology could better distinguish the flavor of walnut kernels at different storage temperatures. Conclusion: Based on GC-IMS technology， the fingerprint of volatile flavor substances of walnut kernels at different storage temperatures was established， and the profile of volatile organic compounds of walnut kernels stored at different temperatures was visually outlined， which provided a reference for the selection of walnut storage methods and the evaluation of walnut kernel deterioration degree.