Objective This study aimed to investigate the influence of different oil extraction methods on the volatile flavor compounds of Idesia polycarpa oil.Methods The volatile flavor compounds of Idesia polycarpa oil extracted by screw pressing, hydraulic pressing, water extraction, and petroleum ether extraction methods were analyzed using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The main volatile aroma compounds were determined based on their relative odor activity values (ROAV).Results A total of 8 classes and 114 volatile flavor compounds were detected in Idesia polycarpa oil, with 12 common compounds comprising 9.92% to 24.21% of the total content, and specific compounds accounting for 7.5% to 47.99% of the total content. Through the evaluation of ROAV values, 18 key aroma compounds, 13 flavor modifier compounds, and 6 potential odorants were identified. The key aroma compound that contributed the most to the overall flavor of Idesia polycarpa oil extracted by hydraulic pressing and water replacement method was (E, E)-2,4-decadienal, which presented a nutty and fried aroma. On the other hand, in the oil extracted by screw pressing and petroleum ether immersion, the main aroma compound was 3-octanol, providing mushroom and straw aromas.Conclusion The unique flavor substances of hydraulic pressed Idesia polycarpa oil were diverse and high in content, with a wide variety of key aroma compounds. It had a high content of volatile flavor compounds, with a distinct and high recognition of aroma threshold. The aroma was reminiscent of nuts, dandelions, and fruits, suggesting potential for wider application.