<p>The flavor characteristics of wasabi from different origins were investigated using electronic nose, electronic tongue, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace-gas chromatography mass spectrometry (HS-GC–MS). Multivariate statistical analysis was carried out by combining principal component analysis, heat map clustering, fingerprinting, orthogonal partial least squares-discriminant analysis and variable importance projection, to explore differences in odor, taste, and volatile components. The results demonstrated that the electronic nose and electronic tongue could effectively distinguish wasabi samples from different origins. A total of 65 volatile components were identified from wasabi through headspace-gas chromatography-ion mobility spectrometry analysis. It was found that there were obvious differences in the volatile components of wasabi from seven origins by the fingerprint. In addition, the orthogonal partial least squares discriminant analysis model could accurately identify wasabi from different origins, and 16 key volatile components that caused the odor difference of wasabi were identified through the analysis of variable projection importance indicators. A total of 63 volatile components were identified through headspace-gas chromatography-mass spectrometer analysis, and only 7 components were common to wasabi from different origins. Therefore, the combination of multiple flavor analysis techniques and multivariate statistical analysis effectively revealed differences in flavor compounds among wasabi from different origins, providing a scientific basis for the identification of origin and quality evaluation of wasabi.</p>