Headspace chromatography-ion mobility spectrometry (HS-GC-IMS) was utilized to recognize volatile compounds in non-smoked bacon [1]. The study's results demonstrate that elevating the levels of nonanal, octanal, heptanal, 3-methylbutanal, n-hexyl acetate, and n-propyl acetate may enhance the aroma attributes of non-smoked bacon. Although some volatiles were considered crucial aroma compounds, the results were all relative and lacked conclusions combined with sensory evaluation. Rare studies identified key aroma compounds in non-smoked bacon via AEDA and recombination and omission experiments. The aroma of a food commodity is a crucial sensory feature, and methods of instrumental analysis are continually improved to identify volatiles with greater comprehensiveness and precision. GC-IMS is a powerful analytical technique with a low detection limit and less pretreatment, and it is commonly used in the aroma analysis of food under normal atmospheric pressure. Previous research investigated the composition of volatile compounds, food classification and adulteration, and off-flavor detection via GC-IMS, including coffee, table grapes, and water-boiled salted duck [8; 9; 10; 11]. Two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC \(\times\) GC-TOFMS) offers high resolution and remarkable sensitivity by linking two chromatographic columns with varying characteristics through a modulator. This method can separate trace volatiles from complex mixtures, especially for overlapping peaks due to a similar polarity or boiling point of volatile compounds. GC \(\times\) GC-MS analysis detected the existence of 50 volatile compounds in Laoshan green teas [12]. Certain volatile compounds, namely (Z)-carryl acetate, carvone, \(\delta\)-valerolactone, and \(\alpha\)-damascenone, were exclusively identified through GC \(\times\) GC-MS analysis and not observed using GC-MS. Considering the intricate nature of volatile compounds within food, utilizing a range of equipment, including GC-IMS and GC \(\times\) GC-TOFMS, is now a frequently observed method to comprehensively analyze the characteristics of food aroma. The aroma compounds in chestnut-like aroma green tea were analyzed using a combination of GC-IMS, GC-E-nose, and GC \(\times\) GC-TOFMS [13]. A total of 51 volatile biomarkers were identified out of the 211 volatiles detected. Additionally, the aromas in cold and hot break tomato pastes were characterized through the use of GC-O-MS, GC \(\times\) GC-O-TOFMS, and GC-IMS [14]. This method has a broad applicability in a variety of food matrices to analyze aroma compounds and food classification, including moso bamboo leaf, Chinese dry-cured hams, and watermelon juice [3; 14; 15; 16]. Consequently, this study aimed to (1) conduct a comprehensive analysis of the aroma of non-smoked bacon using GC-IMS, GC-O-MS, and GC \(\times\) GC-TOFMS, and compare the characteristics of the three methods and (2) determine the key aroma compounds of non-smoked bacon from different regions through recombination and omission experiments and compare their similarities and differences. The study provided in-depth assessments of the aroma compounds in bacon from different regions using molecular sensory methods to reveal the key aroma compounds in non-smoked bacon.