Roasting　is　one　of　the　most　critical　manufacturing　steps　for　making　Wuyi　Rock　tea　(WRT).　The　role　of　roasting　in　the　formation　of　characteristic　aroma　of　WRT　was　elucidated　in　detail　in　this　study.　First,　the　volatiles　formed　during　the　roasting　process　of　WRT　were　investigated　by　using　HS-SPME-GC-MS.　Next,　18　volatiles　were　iden-tified　as　odor　active　compounds　(flavor　dilution　factor　＞=　1)　and　5　volatiles　were　identified　as　key　aromatic　compounds　(odor　activity　value　＞=　1)　by　using　HS-SPME-GC-O-MS　and　aroma　recombination　tests.　Furthermore,　model　reactions　of　fructose,　amino　acids,　and　epicatechin,　mimicking　the　Maillard　reaction　occurred　during　roasting,　indicated　that　roasting　temperature,　amino　acid　type,　and　catechins　were　critical　factors　for　the　for-mation　of　the　characteristic　aroma　of　WRT.　In　specific,　the　temperature　above　120　degrees　C　facilitated　the　formation　of　2,3-diethyl-5-methylpyrazine,　5-methyl-2-furancarboxaldehyde　and　2,6-diethyl　pyrazine.　And　high　temperature　roasting　also　facilitated　the　elimination　of　off-flavors　with　grassy　odor　formed　during　tea　storage.　The　model　reactions　of　fructose　with　alanine　and　lysine　at　130　degrees　C　formed　the　highest　abundance　of　characteristic　aroma　of　WRT.　Additionally,　it　was　also　found　that　epicatechin　inhibited　the　formation　of　the　characteristic　aromatic　compounds　of　WRT.　Taken　together,　this　study　provides　details　regarding　the　dynamics　of　volatiles　during　roasting,　and　elucidates　the　roles　of　roasting　on　the　formation　of　the　characteristic　aroma　of　WRT.