Abstract: To clarify the influence of vegetable oil fatty acid composition on the flavor characteristics of youtiao, twelve vegetable oils with distinct fatty acid profiles were selected for frying youtiao. The contents of flavor compounds in both the oils and the resulting youtiao were quantified, their odor activity values (OAVs) calculated, and sensory evaluation along with flavor preference assessments conducted. Multivariate statistical analysis was further employed to examine the correlation between youtiao flavor characteristics and the fatty acid composition of the frying oils. The results indicated that flavor-active compounds (FACs) in youtiao fried with fully hydrogenated palm kernel oil were predominantly derived from the Maillard reaction, contributing 99.6% of the total OAV of FACs. These samples exhibited primarily caramel-like and roasted notes and received the lowest flavor preference score of 3.02. In youtiao fried with oils containing more than 30% linoleic acid, lipid oxidation-derived FACs accounted for 35.0%-52.1% of the total OAV and originated mainly from linoleic acid, imparting deep-fried, fatty, and mushroom-like notes, with flavor preference scores ranging from 7.48 to 8.98. For youtiao fried with oils comprising over 75% oleic acid, lipid oxidation-derived FACs contributed 14.0%-19.0% of the total OAV, arising from both linoleic and oleic acids, and conferred fruity and citrus-like notes, yielding flavor preference scores of 6.42-6.47. In contrast, youtiao fried with oil containing more than 50% linolenic acid exhibited only 7.9% of the total OAV from lipid oxidation-derived FACs. The contribution of (E,E)-2,4-heptadienal, generated from linolenic acid oxidation, to the overall flavor was limited, and the profile was dominated by Maillard reaction-derived FACs, resulting in roasted and caramel-like notes and a flavor preference score of 6.52. Collectively, the fatty acid composition of vegetable oils modulated the relative contributions of lipid oxidation- and Maillard reaction-derived FACs, thereby shaping the characteristic flavor profiles and influencing consumer preference for youtiao.