Abstract: In order to enhance the stability of volatile oil from oolong tea, this study prepared microcapsules of oolong tea volatile oil using the volatile oil and medium-chain triglycerides (MCT) as core materials, and gelatin and gum arabic as wall materials, then solidified the microcapsules with tea polyphenols and oxidized tea polyphenols as cross-linking agents, respectively. The effects of the cross-linking agents on the encapsulation efficiency, microstructure, and stability of oolong tea volatile oil microcapsules were investigated, and the impact of microencapsulation on the chemical composition of the volatile oil was evaluated using electronic nose technology and gas chromatography-mass spectrometry (GC-MS). Furthermore, their release characteristics were examined separately in food simulation systems with high water activity, high-alcohol solutions, water activity ranging from 0.6 to 0.7, and fatty food simulation systems. The results showed that, compared to microcapsules without added crosslinking agents, cross-linking with tea polyphenols and oxidized tea polyphenols increased the encapsulation efficiency of oolong tea volatile oil to 87.99% and 80.18%, and the average particle size to 31.90 μm and 33.30 μm. The microcapsules were all spherical, evenly distributed, and structurally complete. The maximum thermal loss rate was delayed from 40℃ to 250~350℃, effectively retaining the components benzaldehyde, β-violetone, (Z)-3-hexenyl hexanoate, hexanoic acid hexyl ester, (E)-2-hexenyl hexanoate, 2,5-dimethylpyrazine, ethylpyrazine, and D-limonene in the volatile oil while delaying their volatilization, and the microcapsules could rapidly release the oil in different food simulant systems except for fatty food simulation systems. In summary, using tea polyphenols and oxidized tea polyphenols as cross-linking agents for curing oolong tea volatile oil microcapsules is feasible, offering good stability and release properties, and provides a basis for further exploration of the application of oolong tea volatile oil in the food industry.