Abstract: Six kinds of Capsicum frutescens L. sauce,prepared by different processing methods including fermentation and stir-frying,were taken as research object. The flavor components of volatile organic compounds(VOCs)in Capsicum frutescens L. sauce processed by different processes were compared and analyzed by using electronic nose(E-nose)and gas chromatograph-ion mobility spectrometer(GC-IMS). The results showed that the cumulative contribution rate of PC1 and PC2 was 97.068% and discriminant factor analysis(DFA)was 95.435% respectively,which indicated that the principal component information extracted by electronic nose could reflect the main characteristic information of the sample. The two-dimensional,three-dimensional and fingerprint spectra of capsicum frutescens L. sauce by GC-IMS showed that,the characteristic peak of fermented Capsicum frutescens L. sauce with spice appeared in area A,raw Capsicum frutescens L. sauce appeared in area B,fermented Capsicum frutescens L. sauce appeared in area C,and stir-fried Capsicum frutescens L. sauce appeared in area D. Thus it could be seen that,the characteristic absorption peaks of Capsicum frutescens L. sauce with different processing technology were obviously different and the processing technology could be distinguished well by GC-IMS. Therefore,according to the VOCs of bell pepper sauce,we can distinguish Capsicum frutescens L. sauce with different processing technology easily,depending on the fast,non-destructive and accurate characteristics of electronic nose and GC-IMS.