This study aimed to quantitatively assess the volatile organic compounds (VOCs) in eight varieties of Caidian lotus root using electronic nose and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The electronic nose radar chart and principal component analysis revealed that the overall flavor profiles of the lotus root varieties were similar, with aldehydes, ketones, and alkanes exhibiting higher response values. A total of 66 VOCs were detected, with aldehydes (5.40%~17.90%), ketones (1.54%~24.56%), alcohols (19.28%~62.90%), and esters (maximum 20.49%) being identified as the primary contributing components. By combining orthogonal partial least squares-discriminant analysis with the calculation of variable importance in projection (VIP), 20 VOCs with significant contributions (VIP>1) were screened, comprising 7 types of alcohols, 4 types of esters, 3 types of ketones, 5 types of alkanes, and 1 type of phenol. The characteristic sweet and refreshing flavor of Caidian lotus root was attributed to undecyl alcohol, which was identified as the key marker for variety distinction (VIP=2.91). The unique complex aroma detected was formed through its synergistic interaction with other flavor compounds, leading to an enhancement of overall flavor quality. These findings confirm that the flavor characteristics of Caidian lotus roots can be efficiently discriminated by electronic nose and SPME-GC-MS, thus providing a scientific basis for flavor analysis, cultivar selection, and industrial development.