To explore effective measures to control the flavor of spicy salted duck irradiated by ⁶⁰Co-γ ray and electron beam, the effects of antioxidants and irradiation temperature on the flavor and electron beam were studied using electronic nose and electronic tongue detection techniques. Radar analysis, principal component analysis (PCA), and linear discriminant analysis (LDA) were performed on the E-tongue and E-nose experimental data. The results indicated that there were significant differences in the flavor of spicy salted duck samples with different treatments (p<0.05), and the differences in taste of irradiated spicy salted duck mainly showed bitter taste, astringency taste, and sweet taste. The main differences in odor were W2W (aromatic compounds and organic sulfides), W1W (inorganic sulfides), W1S (hydrocarbons), W5S (nitrogen oxides), and W2S (alcohols and partial aromatic compounds). The flavor characteristics of each ice-temperature treatment group were closest to the control group, followed by the flavor characteristics of each antioxidant group. No obvious synergistic effects were observed on the flavor of irradiated spicy salted duck with ice temperature and antioxidant treatments. Ice temperature and antioxidant treatment could control the flavor change of spicy salted duck to a certain extent. This study provides theoretical support for selecting flavor control methods for spicy salted duck.