In order to explore the effects of different oil production processes on the variety of flavor substances in peanut oil. In this study, headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to detect the volatile flavor substances in peanut oil prepared by the ancient, cold-pressed, hot-pressed methods and the self-made unbaked and baked aqueous enzymatic method respectively. The results showed that there were 41, 39, 41, 56 and 56 volatile substances in peanut oil measured by ancient method, cold press, hot press, unbaked and baked water enzymatic method respectively. In addition, according to the analysis of the contents of various substances, it was found that aldehydes had a higher variety in the five kinds of peanut oil, and had a greater influence on the flavor. Alcohols mainly exist in peanut oil prepared by cold press and unbaked water enzymatic method. Pyrazines and phenyl-containing substances mainly existed in peanut oil prepared by ancient method, hot pressing and baking water enzymatic method, and contributed greatly to their flavor. Ester substances mainly affect the flavor of peanut oil by ancient pressing and enzymatic method without baking. The proportion of acid in peanut oil by heat pressing and baking water enzymatic method was higher, which had a greater influence on its flavor. Ketones, ethers, alkanes, alkenes and alkynes account for a small proportion and have a high taste threshold, so their contribution to the five peanut oils is relatively low.