Objective To investigate the changes in flavor compounds during chili oil storage and provide a theoretical basis for predicting its shelf life and quality control.Methods Gas chromatography-ion mobility spectrometry (GC-IMS), sensory evaluation, and electronic nose techniques were used to analyze and detect the volatile flavor components of chili oil stored for 0, 45, 90, and 135 days.Results A total of 93 volatile compounds were identified in chili oil, mainly including aldehydes, ketones, olefins, alcohols, and nitrogen-containing compounds. Using the relative odor activity value (ROAV) method, 18, 21, 21, and 20 key volatile flavor compounds were identified at 0, 45, 90, and 135 days of storage, respectively, primarily consisting of alcohols, aldehydes, ketones, olefins, esters, and sulfur-containing compounds. Sensory evaluation results indicated that color and overall acceptability showed no significant differences across different storage periods, while aroma and taste exhibited significant differences (P<0.05). Electronic nose analysis revealed no significant difference between samples stored for 90 and 135 days, indicating that the odor profile of chili oil stabilized after 90 days.Conclusion Storage time significantly affects the composition of flavor compounds and sensory characteristics of chili oil, with odor components tending to stabilize after 90 days. This critical point provides an important reference for determining the shelf life of chili oil.