Tianpeizi is a traditional fermented cereal food in Northwest China, and its flavor quality is an important factor affecting product evaluation. To elucidate its flavor characteristics and sensory quality, non-targeted flavoromics technology was used to analyze the volatile flavor compounds in 4 commercially available Tianpeizi samples, and the pH value, titratable acidity, reducing sugar, moisture content, total phenolics, and textural properties were determined, followed by a comprehensive analysis combined with sensory evaluation. The results showed that the sensory scores of the 4 Tianpeizi samples were FH > LC > WD > DM, among which FH and LC had higher reducing sugar and total phenolic contents, optimal sugar-to-acid ratio, and good textural properties. Based on Variable Importance in Projection (VIP), 41 significant differential metabolites were screened out (P < 0.05), and combined with Relative Odor Activity Value (ROAV) analysis, 11 key aroma compounds were identified. The key compounds of FH and LC were ethyl acetate and isoamyl acetate, respectively, presenting fruity aroma; WD was dominated by hexanal, phenylacetaldehyde, and ethyl palmitate, presenting fatty and waxy aroma; DM was characterized by 2-methoxy-4-vinylphenol, presenting spicy and clove-like flavor. Correlation analysis showed that reducing sugar, sugar-to-acid ratio, total phenolics, elasticity, and key aroma compounds were positively correlated with sensory scores. This study clarified the key aroma compounds and quality indicators of Tianpeizi, providing data support for the improvement of its flavor profile and product standards.