In order to analyze the effect of roasted temperature to seed processing on the key aroma components and sensory attributes of camellia oil, compared correlations and differences between aroma components and sensory attributes of hot pressed camellia oil from Hainan and Hunan province, and the volatile compounds of these camellia oils were analyzed by HS-SPME-GC-MS. The ROAV value was calculated to determine the key aroma components. Sensory attributes were analyzed by sensory evaluation and the PLS model was established. The results showed that the most important flavor components in Hainan camellia oil and roasted seed samples of Hunan were (E)-2-nonenal, furfural, phenylacetaldehyde, 2,5-dimethylpyrazine and 3-ethyl-2,5-dimethylpyrazine. As the temperature of roasted seed increased, the yellow score decreased, and the red and brown scores increased significantly; the fresh scent of camellia oil gradually decreased, and the roasted flavor increased. The two kinds of Hainan camellia oil have obvious aroma characteristics of fresh scent and roasted flavor. The roasted seed oil of Hunan have similar roasted flavor when heated by high temperature, but the fresh scent is lower than Hainan camellia oil. It is indicated that the aroma of Hunan camellia oil produced by Hainan traditional high-temperature method has a certain difference between that of Hainan camellia oil. In addition, PLS analysis was used to establish model using key aroma components and sensory attributes, the cross-validated correlation coefficient Q2 was 0.901. It shows that the model has a good prediction ability of aroma quality of hot pressed camellia oil.