The complex sensory interactions among volatile compounds collectively shape the aroma of wine, and their mass concentration ratios directly influence consumer preference. To investigate the aroma interactions between four key fruity esters in wines (ethyl acetate, isoamyl acetate, ethyl hexanoate, and ethyl octanoate) and three trace volatile compounds (eugenol, β-damascenone, and 2-isobutyl-3-methoxypyrazine (IBMP)), a model wine matrix was established. Response surface methodology was employed to optimize the mass concentration ratios of the four esters based on sensory preference, and the headspace volatility of the esters in the mixed fruity pool were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) with a short extraction time (1 min). Subsequently, an orthogonal experimental design combined with descriptive analysis was applied to evaluate the effects of the three trace volatile compounds on the sensory profile of the mixed ester pool. The results showed that the highest sensory preference score was obtained with a mixture containing 39.6 mg.L_-1^{ethyl acetate, 5.3 mg}.L_-1^{isoamyl acetate, 1.2 mg}.L_-1^{ethyl hexanoate, and 2.0 mg}.L_^-1 ethyl octanoate. Isoamyl acetate and ethyl hexanoate exhibited significant positive correlations with sensory preference, and their proportions in the headspace increased after blending. Furthermore, the combined addition of 3 μg.L_-1^{eugenol, 1.12 μg}.L_-1β-damascenone, and 1 ng.L_^-1 IBMP further enhanced the floral, fruity, and green pepper aroma attributes of the mixed ester pool, resulting in the improvement of sensory preference. This study identified the optimal mass concentration combination of four key fruity esters and three trace volatile compounds for achieving the highest sensory preference and elucidated their sensory interaction patterns. These findings provide theoretical support for the precise regulation of wine aroma and offer new insights into the mechanisms underlying sensory interactions among volatile compounds.