Abstract: In this study, we compared the physicochemical indexes, nutrients, volatile compounds, aroma active substances and sensory qualities of five commercially available intensely flavored corn oils. Solvent Assisted Flavor Evaporation method was used to extract the volatile components of the intensified corn oil, Gas Chromatography-Olfactometry-Mass Spectrometry was used to identify and analyze the composition of aroma actives in the intensified corn oil, and ROAV was used to determine the key actives, and finally, the organoleptic quality was analyzed. The results showed that five commercially available varieties of dense fragrant corn oil all met national standards for physicochemical indicators. The predominant fatty acids in aromatic corn oil are oleic acid and linoleic acid, which together constitute over 80% of the total fatty acid content. Tocopherol levels ranged from 197.91 to 1129.56 mg/kg, while sterol content measured between 8.44 and 11.62 mg/g. A total of 58 aroma actives were identified in the five commercially dense fragrant corn oils, including 11 pyrazines, 11 aldehydes, 7 furans, 6 esters, 6 ketones, 5 alcohols, 5 pyrroles, 2 phenols, 2 acid, 1 pyridine, 1 sulfur and 1 benzene. Relative Odor Activity Values (ROAVs) were used to identify the key flavor compounds of the concentrated corn oil as 4-Hydroxy-3-methoxystyrene, furfural, phenylacetaldehyde and 3-methylbutyraldehyde, respectively. The sensory quality of dense fragrant corn oil is mainly based on roasted corn flavor, with different brands of strong flavored corn oil mixed with varying degrees of salty, nutty, sweet and burnt flavors. This study is important for the flavor study of commercially dense fragrant corn oil.