Objective This review aims to systematically elaborate on and summarize the current research status of flavor substances and the flavor wheel in spicy hotpot seasoning thereby providing a reference for future studies on its flavor profile. Methods Based on a comprehensive review and analysis of relevant literature this article systematically summarizes the methods for the extraction and identification of flavor substances in spicy hotpot seasoning as well as the construction and application of its flavor wheel. Prospects for future research directions are also discussed. Results The methods for extracting and detecting flavor substances in spicy hotpot seasoning are systematically reviewed. The primary flavor substances are summarized including hydrocarbons aldehydes alcohols esters ketones and other substances. In conjunction with sensory evaluation the establishment of sensory descriptors the construction of the flavor wheel and its applications are described. The discussion highlights the significant role of integrating flavor compound research with the flavor wheel in enhancing product quality and advancing the development of hotpot seasoning. Conclusion Flavor is a critical quality indicator for hotpot seasoning. Effective extraction and detection methods for flavor substances are essential for clarifying its flavor composition. The construction and application of the flavor wheel for spicy hotpot seasoning demonstrate its practicality and scientific value. However the construction and application of the flavor wheel also need continuous research and updating in practice to better guide production and improve the flavor of products.