The present work was undertaken in order to study the effect and mechanism of different addition schemes of spices on enhancing the flavor of liquid egg products. Based on sensory scores for aroma enhancement, taste enhancement, deodorization and egg flavor retention, 0.15% fennel, 0.15% coriander seed, 0.2% tangerine peel, 0.2% nutmeg and 0.25% purple onion as well as 0.025% tangerine peel + 0.075% purple onion and 0.05% coriander seed + 0.025% tangerine peel + 0.075% purple onion were found to be more effective in enhancing the aroma of liquid egg products. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis showed that the underlying mechanism may not be simple flavor superposition or flavor masking but a series of chemical reactions between the spices and flavor substances in liquid egg, resulting in a significant reduction or even the disappearance of unpleasant flavor components such as glutaraldehyde, 3-methylbutyraldehyde and 3-octanol, as well as the production of organic acids such as isovaleric acid and propionic acid and of esters with good flavor including butyl 3-methylacetate and ethyl acetate.