Objective To explore the effect of different roasting durations on the volatile flavor substances of red oil pepper.Methods Sensory evaluation, electronic nose, and gas chromatography-mass spectrometry (GC-MS) were used to analyze the sensory characteristics, color difference, and volatile compounds of red oil pepper roasted for different durations (0, 30, 45, 60, 75, and 90 s). Relative odor activity value (ROAV) and partial least squares discriminant analysis (PLS-DA) were employed to identify the key flavor compounds in the six types of red oil pepper.Results The overall flavor of red oil pepper prepared for different durations showed significant differences. A total of 63 volatile compounds were identified by GC-MS. ROAV analysis revealed that the overall aroma of red oil pepper was mainly composed of oily, cocoa, and onion aromas. PLS-DA screening identified 24 differential volatile compounds, with alcohols and aldehydes being the main ones.Conclusion Roasting time has a considerable impact on the color difference, sensory characteristics, and volatile flavor substances of red oil pepper. Red oil pepper roasted for 60 s exhibited better overall flavor and can be directly used in subsequent production and processing.