Objective To investigate the correlation between thermal characteristics, fat concomitants, and flavor quality during the refining process of Camellia oleifera seed oil, and to provide a theoretical basis for precise regulation of the refining process.Methods Oil samples were collected during the refining process (crude oil, alkali refining, decolorization, deodorization, and winterization). The dynamic changes in physicochemical indexes, thermal characteristics, fat concomitants, fatty acid composition, and volatile flavor substances were systematically determined, and their correlations were analyzed.Results The refining process reduced the acid value of C. oleifera seed oil from 1.79 mg/g to 0.26 mg/g and the peroxide value from 0.205 g/100 g to 0.025 g/100 g, and shifted the main melting peak temperature to the right by 1.4 ℃, collectively confirming the enhancement of thermal stability. The refining process also resulted in the loss of functional components, with total loss rates of α-tocopherol, squalene, and polyphenols reaching 45.8%, 49.0%, and 76.3%, respectively, mainly occurring in the alkali refining and deodorization stages. The variation in fatty acid composition was less than 0.5%. Meanwhile, the refining process promoted the generation of aldehydes and pyrazines contributing to nutty flavor. Correlation heatmap analysis showed that the characteristic peak temperature determined by differential scanning calorimetry (DSC) was significantly negatively correlated with fat concomitant content, physicochemical indexes, and flavor compound abundance.Conclusion The refining process enhanced the thermal stability and flavor quality of C. oleifera seed oil, while also leading to the loss of fat concomitants.