The　Dong　Ding　oolong　tea　(DDT),　grown　and　produced　in　Taiwan,　is　widely　appreciated　for　its　unique　flavor.　Despite　its　popularity,　research　on　the　aroma　components　of　DDT　remains　incomplete.　To　address　this　gap,　this　study　employed　a　sensomics　approach　to　comprehensively　characterize　the　key　aroma　compounds　in　DDT.　Firstly,　sensory　evaluation　showed　that　DDT　had　a　prominent　caramel　aroma.　Subsequent　analysis　using　gas　chromatography-olfactory　mass　spectrometry　(GC-O-MS)　and　comprehensive　two-dimensional　gas　chromatography　time-of-flight　mass　spectrometry　(GC　x　GC-TOF-MS)　identified　a　total　of　23　aroma-active　compounds　in　DDT.　Notably,　three　pyrazine　compounds　with　roasted　notes,　namely　2-ethyl-5-methylpyrazine,　2-ethyl-3,5-dimethylpyrazine,　and　2,3-diethyl-5-methylpyrazine,　along　with　seven　floral-　and　fruit-smelling　compounds,　namely　6-methyl-5-hepten-2-one,　3,5-octadien-2-one,　linalool,　(E)-linalool　oxide,　geraniol,　(Z)-jasmone,　and　(E)-nerolidol,　were　identified　as　the　key　aroma　compounds　of　DDT.　Omission　experiments　further　validated　the　significant　contribution　of　the　three　pyrazines　to　the　caramel　aroma　of　DDT.　Moreover,　the　content　of　2-ethyl-3,5-dimethylpyrazine,　2,3-diethyl-5-methylpyrazine,　(Z)-jasmone,　6-methyl-5-hepten-2-one　and　2-ethyl-5-methylpyrazine　was　found　to　be　higher　in　the　high-grade　samples,　while　(E)-nerolidol,　linalool,　geraniol　and　3,5-octadien-2-one　were　found　to　be　more　abundant　in　the　medium-grade　samples.　These　findings　provide　valuable　information　for　a　better　understanding　of　the　flavor　attributes　of　DDT.