Abstract: To explore the differences in the quality and volatiles of 10 kinds of commercial butter hotpot base, the basic physicochemical indexes of hotpot base were determined. The volatiles of hotpot base were further analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in this study. The physicochemical indexes analysis results showed that the 10 kinds of commercially available butter hot pot base, samples N4 and N7 had higher amino acid nitrogen content, samples N1, N2 and N3 had higher fat content, and sample N6 had higher protein and total acid content. The HS-SPME-GC-MS analysis results indicated that a total of 107 volatiles were identified in 10 kinds of commercial butter hotpot base, and 15 key differentiated volatiles including hinokiene, γ-pinene, terpinolene and linalool could be used to differentiate the spicy butter hotpot base from the mellow, saucy, and cumin butter hotpot bases. The orthogonal partial least-squares discrimination analysis (OPLS-DA) results showed that the volatiles content in the N1 sample was higher than that in the N4, N5, N7, N8 and N9 samples among the six spicy butter hotpot bases. In the mellow, saucy and cumin butter hotpot base, the volatiles content in the N2 sample was higher than that in the N3 and N10. The HS-GC-IMS results showed that γ-butyrolactone and ethyl 3-methylthiopropionate were the characteristic volatiles of the N2 sample, isobutyl acetate and ethyl butyrate were the characteristic volatiles in the N4, N6, and N10 samples, and 2-hexenal and 2,6-trimethylpyridine were the characteristic volatiles of the N4, N5, and N10 samples. These results indicated that 10 kinds of the commercial butter hotpot base had different characteristic fingerprints.