An analysis method for the volatile components of squeezed Camellia oleifera seed oil was established by using automatic sample preparation-headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) technology. The optimum extraction conditions are: Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) solid-phase micro- extraction column, extraction temperature 60 ℃, extraction time 50 min, resolution time 5 min, compared with traditional manual water bath extraction method, it has higher total peak area and main peak area; A total of 47 volatile components in pressed camellia seed oil were identified and quantified using this method, of which aldehydes are the main volatile components in camellia seed oil; The characteristic flavor compounds of pressed camellia seed oil obtained by relative odor activity value (ROAV) analysis are 2-hydro-3-hydroxy- 4,4-dimethyl-2(3H)furanone, dihydroxy-2(3H)furanone, 2-methyl Propionaldehyde, phenylacetaldehyde, nonanal, n-hexanal, trans-2-nonenal, decanal, 1-heptanol, 3-ethyl-3,5-dimethyl-pyrazine.