Abstract: In order to investigate the key aroma components and the sensory characteristics of Chinese baked rolls (CBRs) and identify the correlation between aroma components and sensory attributes, four kinds of CBRs (ZZ1, ZZ2, ZZ3, and ZZ4) were investigated as the materials. Firstly, quantitative descriptive analysis (QDA) was used for the sensory evaluation of CRBs, and then solvent-assisted flavor evaporation (SAFE) was used to extract the aroma components in CBRs, which combined with GC-O-MS and aroma extract dilution analysis (AEDA) to identify the aroma active components. Aroma active components with flavor dilution (FD) factors ≥3 were accurately determined, and odor activity value (OAV) was calculated to identify the key aroma components. The QDA results showed that 11 sensory attributes were selected for evaluating the sensory properties of CRBs. The AEDA result showed that 47 aroma active components whose odor profiles were closely related to the overall sensory attributes of CBRs. The OAV was calculated after quantifying 47 compounds to obtain 35 key aroma components with OAV>1, while 20 aroma components were the common components in four CRBs. The aroma components, such as phenylacetaldehyde, 1-nonanal, linalool, eugenol, cis-anethol, acetoin, (2E,4E)-2,4-decanedienal with higher OAV values, contributed significantly to the overall aroma of CRBs. In conclusion, the differences in the concentration of key aroma components in CRBs caused the differences in the intensity of sensory characteristics, and the adjustments in concentration of key aroma components could change the sensory characteristics of CRBs. These results provided scientific support for controlling the flavor and quality of CRB.