In order to discuss the effects of different roasting time periods on character and flavor in sardine slices, the color, texture and the variations of volatile components in sardine slices at different roasting time periods were measured. The volatile aroma compounds in sardine slices at different roasting time periods were analyzed by electronic nose and headspace solid-phase microextraction was coupled with gas chromatography-mass spectrometry (GC-MS). The results revealed that with the increase of roasting, hardness, chewiness of sardine slices significantly increased, while springiness decreased during roasting. Electronic nose could discriminate the flavor characteristics of sardine slices at different roasting. Principal component analyses (PCA) showed that the apparent differences among samples roasted with different time periods could be well discriminated by electronic nose. The analyses of GC-MS showed that the volatile components of sardine slices at different roasting time changed obviously, the main volatile substances were alcohol, ester, aldehyde, ketone, acid, hydrocarbon, aromatic, nitrogen compounds, etc. With the increase of roasting time, 43, 47, 47, 54, 46 kinds of volatile compounds were detected respectively, and the content of acids, esters, hydrocarbons, aromatic showed a trend of decline after an initial rising, while the content of alcohols, aldehydes, ketones showed a trend of rising after an initial decline. At the same time, pyrazine, pyrrole, thiazole and other aroma compounds were produced, which made a significant contribution to aroma of roasted sardine slices.