Abstract:In this study，Sipingtou pepper seeds were used as the raw materials.After baking the raw materials at 120 °C for 10 min，the volatile components of the pepper seed oil were extracted using the cold pressing，solvent，and ultrasonic-assisted solvent methods. These components were then analyzed by gas chromatographyion mobility spectroscopy. Principal component analysis was used to determine the effects of the baking treatment and different extraction methods on the volatile substances in pepper seed oil.The results showed that the volatile components of pepper seed oil extracted using the three different methods had specific characteristics.The number of volatile components in pepper seed oil prepared using the unbaked cold pressing method，baked cold pressing method，unbaked solvent method，baked solvent method，unbaked ultrasonic auxiliary solvent method，and baking ultrasonic-assisted solvent method was 38，38，20，18，11，13，respectively.The cold pressing method had the best retention of volatile components，and the aroma substances in the oil extracted using this method were mainly aldehydes，esters，alcohols，and ketones.No new volatile components appeared in the baked pepper seed oil，but baking promoted the formation of aromatic substances，such as isovaleraldehyde，n-butyraldehyde，3-methyl-2-butanol，n-propanol，and isobutanol.