To explore the volatile components and key aromatic substances of traditional Liupao tea, the gas chromatography-mass spectrometry technique combined with relative odor activity value and flavor wheel techniques was used to analyze three traditional Liupao tea samples. In total, 39 aromatic compounds were identified from six categories of aromatic hydrocarbons, alcohols, ketones, aldehydes, alkenes, and heteroxy compounds. The volatile components and relative contents of samples significantly differed. Nongjia Liupao tea contained high alcohol (62.66%) and oleic (26.64%) volatile compound contents, Liupao tea fruit contained high alcohol (81.10%) and aldehyde (3.62%) volatile compound contents, and Liupao old tea contained high alcohol (56.13%) and oleic (36.95%) volatile compound contents. α-cedarol exhibited the highest relative content of volatile components (38.92%~49.12%) in traditional Liupao tea samples. α-cedarol, vedranol, allocedarol, and β-linalool contents were determined by the ROAV values of the samples as volatile components (ROAV>1.00); citronellal, trans-2-octenal, 2-n-amylfuran and other seven compounds had modification effects on the aroma of samples (0