Roasting　plays　important　roles　in　shaping　the　volatile　profile　of　oolong　tea.　In　this　study,　the　sensory　attributes　and　volatile　compositions　of　153　roasted　or　unroasted　oolong　tea　samples,　belonging　to　four　typical　types,　namely,　High　Mountain　oolong　tea　(HMT),　Tieguanyin　tea　(TGYT),　Dongding　oolong　tea　(DDT)　and　Wuyi　rock　tea　(WRT),　were　studied　in　detail.　Based　on　the　sensory　evaluation　by　tea　evaluation　experts,　their　respective　sensory　profiles　were　established　and　compared.　Unroasted　teas　had　more　pronounced　fresh　and　green　flavors,　while　roasted　teas　had　higher　scores　in　pungent　and　caramel　flavors.　In　particular,　WRT　demonstrated　a　unique　fragrance　of　floral　fruity　flavors.　By　using　HS-SPME-GC-MS　analysis,　a　total　of　128　compounds　were　identified　across　all　samples.　Notably,　it　was　found　that　roasting　largely　increased　the　variety　of　volatile　compounds　in　oolong　tea.　Furthermore,　the　characteristic　volatile　compounds　of　each　type　of　tea　were　identified　by　PLS-DA　modeling.　Linalool　and　geraniol　were　the　characteristic　volatiles　of　HMT.　Four　volatiles,　including　(E)-nerolidol,　jasmin　lactone,　benzeneacetaldehyde,　and　4-methyl　benzaldehyde　oxime　were　identified　as　the　characteristic　volatiles　of　TGYT.　Seven　volatiles,　including　N-ethyl　pyrrole,　3-(hydroxy　methyl)　pyridine,　4pyridylcarbinol,　1-methyl　pyrrole-2-carboxaldehyde,　2-ethyl-3,5-dimethyl　pyrazine,　4-amino-2,3-xylenol,　and　4,6-dimethyl　pyrimidine　were　the　characteristic　volatiles　of　DDT.　For　WRT,　2,2,6-trimethyl　cyclohexan-1-one,　hexanoic　acid,　benzaldehyde,　benzyl　alcohol,　beta-cyclocitral,　(E)-beta-ionone,　alpha-ionone,　and　octanoic　acid　were　the　characteristic　volatiles.　These　findings　expand　our　knowledge　of　the　volatile　fingerprints　of　oolong　tea.