Objective: To systematically compare the differences in flavor composition of commercially available Pueraria lobata beverages， identify key flavor markers， and comprehensively characterize their odor profiles. Methods: Eight commercially available Pueraria lobata beverages were selected as research materials， and multi-dimensional flavor analysis was performed by integrating sensory evaluation， electronic nose (E-nose)， gas chromatography-ion mobility spectrometry (GC-IMS)， and chemometric methods. Results: Significant differences were detected in the sensory acceptability of the eight Pueraria lobata beverages； E-nose analysis demonstrated that S9 was the critical sensor for differentiating the volatile components of various Pueraria lobata beverages. A total of 65 volatile organic compounds (VOCs) belonging to 11 chemical classes were identified via GC-IMS， among which alcohols， aldehydes， and ketones accounted for more than 60% in total， serving as the core aroma components of Pueraria lobata beverages. Orthogonal partial least squares discriminant analysis (OPLS-DA) screened 27 key flavor markers with variable importance in projection (VIP) > 1. Cluster analysis revealed that the flavor characteristics of different Pueraria lobata beverages were closely associated with their production regions and raw & auxiliary materials. Pearson correlation analysis showed that roasted-flavor VOCs generated by the Maillard reaction were significantly positively correlated with sensory evaluation； conversely， excessive contents of fruity and grassy VOCs accompanied by prominent bitter and astringent notes were unfavorable to the overall flavor of Pueraria lobata beverages. Conclusion: This study provided a scientific basis for the flavor quality evaluation， process optimization， and product development of Pueraria lobata beverages.