<p>The nutritional and organoleptic qualities of grapes stem from their phytochemical and volatile composition. Currently, systematic analysis of flavor characteristics in table grape germplasm remains limited. This study integrated HPLC, UPLC-MS, GC-MS, and GC-IMS datasets, combined with multivariate statistics, to provide a methodological framework for precision flavor profiling of three economically important table grape cultivars (‘Summer Black’, ‘Kyoho’, and ‘Shine Muscat’). Significant cultivar-specific differences were observed in key physiological indicators and volatile profiles. ‘Summer Black’ exhibited significantly higher water content, total acids, total sugars, total anthocyanins, and flavonoids compared to the other two cultivars. ‘Kyoho’ possessed the highest soluble solids and total phenols, while ‘Shine Muscat’ contained the highest vitamin C content. Eleven key differential volatile compounds were identified for distinguishing between cultivars. Notably, 1-octen-3-ol was found only in ‘Kyoho’, while citronellol and 1-hepten-3-one were unique markers for ‘Summer Black’. Other key contributors included ethyl acetate, ethyl caprylate, ethyl 2-<i>trans</i>-4-<i>cis</i>-decadienoate, 2-methylbutanol, 2-hexenal, 6-methyl-5-hepten-2-one, and acetoin. A potential metabolic framework was also established to characterize the differences in volatile compound formation among the three grape cultivars. These key physicochemical and volatile characteristics would provide a foundational reference for elucidating quality differences in table grapes, with implications for breeding, flavor enhancement, and origin traceability.</p> Graphical Abstract <p></p>