Abstract: In order to analyze and compare the volatile aroma components and capsaicinoid content of chili oil prepared at different oil temperatures (140℃, 150℃ and 160℃), gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) were adopted. The detected aroma components were screened using odor active value to identify the substances that contributed significantly to the aroma of chili oil, and principal component analysis was performed to construct an aroma quality evaluation model. The results showed that a total of 78 aroma components were detected in chili oil, including acids, esters, aldehydes, alcohols, and olefins. Among the volatile components, acids were the main substances. There were differences in the type and content of aroma components in chili oil at three temperatures. Odor active value showed that three chili oil samples contained 9 common key flavor components. The aroma evaluation model was established by principal component analysis, and the comprehensive score showed that the aroma quality of chili oil was the best at oil temperature of 160℃. In addition, in the test of spiciness, when the oil temperature was 160℃, the dissolution amount of capsaicinoid in the oil was the highest. In conclusion, the aroma and spiciness of chili oil were the best when treated at 160℃.