<p>Whole egg powder (WEP) was easier to carry and transport than fresh eggs, and it had always been popular among the public. As the market for powdered egg foods expanded, high-quality foods that were nutritious, palatable, and stable in storage had been increasingly chosen by consumers. Although extensive research on WEP had been carried out by many scholars, the focus of their studies had been mainly on the nutritional quality and physicochemical properties of WEP. The importance of changes in flavor and volatile compounds (VCs) in egg powder during storage for its quality was obvious. In this study, changes in VCs of four commercially available WEP were investigated using gas chromatography-ion mobility spectrometry (GC-IMS) and multivariate statistical analysis during 15 days of storage at ambient temperature. A total of 40 VCs had been identified, including alcohols, aldehydes, ketones, and esters. The results of the principal component analysis (PCA) demonstrated that significant diversity was shown in the initial flavor profiles (day 0) of the four products. Fingerprinting results indicated that day 5 marked the critical time point for flavor changes in WEP. Variable Projection Importance (VIP) and relative odor activity value (ROAV) analyses identified 1-penten-3-one, acetone, 2,3-butanedione, pentanal, valeraldehyde, 3-methylbutanal, and heptanal as the typical characteristic compounds of WEP. This study was dedicated to the in-depth investigation of the flavor characteristics of WEP products through an efficient and convenient method and to providing a valuable reference basis for improving the quality of WEP.</p>