To investigate the effects of lemongrass essential oil on the key volatile aroma compounds of pickled radish (PR) during storage, this study used headspace-gas chromatography-ion mobility spectrometry, fingerprint analysis, multivariate statistical analysis, and molecular docking to study different PR samples. The results indicated that a total of 48 volatile aromatic compounds were identified. Fingerprint analysis revealed that the aroma profiles of samples at different storage stages were different. Using the screening criteria of