Winter radish is harvested in the middle of winter and eaten throughout the winter. It is characterized by its firm tissue and less spicy taste. This study was conducted to investigate the volatile components and sensory characteristics of four different kinds of winter radish harvested in Korea. The olfactory properties of the raw radish were identified through the electronic nose while a total of 13 sensory characteristics of the raw and blanched radish were profiled by 7 trained descriptive panelists. Methanetiol was the highest fragrant component out of 18 fragrance components detected in all samples, followed by pyridine. PCA results confirmed that each variety had its own aromas. In raw radish, no significant differences were observed among varieties for most of characteristics except for hardness. On the other hand, the blanched radish showed differences for hardness and crunchiness. According to the PCA, each sample had its own characteristics being located in a different quadrant in the PCA map. Therefore, winter radishes should be used appropriately considering the characteristics of the variety.