Radish is a root vegetable with significant nutritional and economic value. However, there is limited information on the flavor and taste profiles of different radish varieties. In this study, headspace gas chromatography-ion mobility spectrometry was used to investigate the characteristic volatile compounds in Weixian green radish, establishing its volatile compound fingerprint. Further, its volatile compound composition was compared with those of other radish varieties. A total of 46 compounds were identified in the Weixian green radish, including 19 aldehydes, six alcohols, five esters, six ketones, three furans, three pyrazines, and four other compounds. Among different radish varieties, the Weixian radish contained the largest number of volatile compounds, followed by hybrid and green-root radish samples. Flavor differences among the different radish varieties were mainly affected by the type and content of esters, aldehydes, and ketones, among which 1-nonanal, propanal, 1-penten-3-one, and isobutyric acid methyl ester were the key flavor contributors. This study not only reveals the differences in the flavor compounds between different radish varieties but also provides a scientific basis for the geographical protection of varieties and market positioning of radishes in Weixian County.