Objective To investigate the effects of processing methods on aroma compounds and nutritional components in camellia oil.Methods The aroma compounds in cold-pressed camellia oil and roasted camellia oil are identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC×GC-qMS). The key aroma compounds are further identified based on flavor dilution (FD) factor and odor activity value (OAV).Results A total of 17 aldehydes, 5 ketones, 12 alcohols, 10 acids, 13 esters, 10 heterocycles, and 8 others are detected in cold-pressed camellia oil and roasted camellia oil. The key aroma compounds in cold-pressed camellia oil are hexanal, 2-heptanol, ethyl decanoate, ethyl benzoate, and linalool, while those in roasted camellia oil include hexanal, octanal, benzaldehyde, (E)-2-nonenal, (E,E)-2,4-decadienal, 3-methyl-1-butanol, acetic acid, γ-butyrolactone, 2-pentylfuran, 2-ethyl-6-methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. Roasted camellia oil has a more intense roasted, nutty, and fatty aroma than cold-pressed camellia oil, while cold-pressed camellia oil has higher levels of vitamin E, phytosterols, polyphenols, and squalene.Conclusion The aroma compounds and nutritional components in camellia oil are closely related to different processing methods. Roasting is conducive to the formation of aroma compounds, while cold pressing retains more active ingredients.