To compare the influence of chili seeds on the flavor of dried chili peppers, four common types of dried chili seeds, namely Shizhu Red, Tianying Small Chili, Lantern Chili, and Tiaozi Chili, were subjected to electronic nose (e-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) measurements to detect changes in their compounds. The changes in compound characteristics were also analyzed using multivariate chemometrics. The results indicated that the e-nose distinguished the odor characteristics of the four types of chili seeds. Tiaozi Chili had the highest response value, and marked differences were observed between samples. GC-IMS identified 69 compounds, including 13 aldehydes, 15 alcohols, 11 esters, eight ketones, six olefins, four acids, six heterocyclic and sulfur-containing compounds, and two compounds of other types. Four compounds could not be identified. The highest acetic acid content in the chili seeds ranged from 19.20% to 31.53% and was formed through temperatureinduced fermentation during sun-drying. 3-(methylthio)propionaldehyde and 4-hydroxy-2,5-dimethyl-3(2H)furanone (M) imparted roasted potato-like and caramel-like aromas to Shizhu Red. Acetic acid, 4-isopropylbenzaldehyde, 3-methyl-butan-1-ol (M, D), and ethanol conferred sour, whiskey-like, malty, and sweet aromas to Tianying Small Chili. Styrene imparted gasoline-like and balsamic vinegar-like aromas to Lantern Chili, and 2,3-diethylpyrazine provided a fruity sweet aroma to Tiaozi Chili. These compounds constituted the flavor characteristics of the different types of chili seeds. The results of this study will facilitate future research on flavor characteristics and the quality discrimination of dried chili peppers.