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Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-<i>Saccharomyces</i> yeasts and <i>Saccharomyces cerevisiae</i> (<i>S. cerevisiae</i>) co-inoculated for the fermentation of cider to determine differences in aroma material, and the determination of odor activity value (OAV) is applied less frequently in research. Through <i>Rhodotorula mucilaginosa</i>, <i>Debaryomyces hansenii</i>, <i>Zygosaccharomyces bailii</i>, and <i>Kluyveromyces Marxianus</i>, four different strains of non-<i>Saccharomyces</i> yeast fermented cider, and it was found that, in both the chemical composition and flavor of material things, compared with monoculture-fermented cider using <i>S. cerevisiae</i>, all differences were significant. Co-inoculated fermentation significantly improved the flavor and taste of cider. As in the volatile compounds of OVA > 1, octanoic acid (Sc 633.88 μg/L, co-inoculation fermented group 955.49 μg/L) provides vegetable cheese fragrance and decanoic acid, ethyl ester (Sc 683.19 μg/L, co-inoculation fermented group 694.98 μg/L) a creamy fruity fragrance, etc., and the average content increased after co-inoculated fermentation. Phenylethyl alcohol, which can produce a rose scent, was relatively abundant in cider samples and varied greatly among the groups. Moreover, the contents of ethyl lactate and 1-butanol in the Sc+Rm (ciders fermented by <i>S. cerevisiae</i> and <i>R. mucilaginosa</i>) were the highest of all of the cider samples. Different types of non-<i>Saccharomyces</i> yeast produced cider with different flavor characteristics. This study demonstrates that different species of non-<i>Saccharomyces</i> yeast do have an important impact on the characteristics of cider and that co-inoculation with non-<i>Saccharomyces</i> yeast and <i>S. cerevisiae</i> for cider fermentation may be a strategy to improve the flavor of cider.