In order to elucidate the influence of different smoking materials on the flavor characteristics of smoked meat products, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to detect the flavor compounds of chicken thigh smoked with white sugar, black tea and applewood. The diversities between different products were explored according to the characteristic flavor fingerprints of volatile components and principal component analysis. The results in this paper showed that 46 volatile compounds were identified including some dimers of flavor compounds. These volatile compounds mainly consisted of alcohols, esters, ketones, aldehydes, furans, acid, phenol and heterocycle. Among them, pentanal, heptanal, furfuryl alcohol, nonanal, octanal, furfural, ethyl acetate were the main characteristic flavor compounds of white sugar smoked chicken thigh. Methylpropanal was the most important flavor compound of black tea smoked chicken thigh. Acetone, 3-methylbutanal, 2-methoxyphenol and 2-acetylfuran were determined as the key flavor compounds of apple wood smoked chicken thigh. The results of fingerprint information and principal component analysis showed that the characteristic flavor compounds of chicken thighs smoked with different materials were both different and related to each other. GC-IMS technology had effective application value in the construction of flavor fingerprint of different materials smoked meat products.