<p>Aging duration plays a pivotal role in enhancing the quality of yellow rice wine, yet the complexity and diversity of its flavor components pose significant challenges in precisely elucidating the specific compositional changes during aging. In this study, derivatization-gas chromatography-mass spectrometry (GC-MS)-based approach combined with chemometric methods was employed to perform the differential analysis of key substances among yellow rice wines with different aging periods. A total of 183 substances were identified, belonging to six major categories: vitamins and cofactors, nucleic acids, lipids, organic acids, carbohydrates, and peptides. An analysis of substance changes has also revealed the potential variation patterns of differential components during the maturation and stabilization of yellow rice wine with different aging periods. Among the identified key differential substances, amino acids and their derivatives emerged as the predominant class driving the aging-associated flavor characteristics of yellow rice wine. Notably, 11 amino acids and their derivatives were found to be relatively abundant, and these compounds are highly likely to be tightly correlated with non-enzymatic reaction pathways. As above, this study not only provides a scientific foundation for the vintage identification and quality classification in yellow rice wine production, but also carries significant practical significance for driving innovation within the traditional brewing industry.</p>