Four thermal processing methods (normal pressure steaming， stir-frying， hot-air baking and microwave) were used to process Yunnan Dayao hemp seed. Taking the aroma of hemp seed as an indicator， explored the effects of four thermal processing methods on the composition of volatile flavor compounds， color， nutrients， and storage stability under the optimal aroma processing conditions. The results showed that the optimal processing conditions for the four thermal processing methods were respectively 8 minutes' atmospheric steaming at 100 ℃， 15 minutes' frying at 150 ℃， 40 minutes' hot air baking at 130 ℃ and 4 minutes' power microwave of 600 W. Untreated hemp seeds contained more alcohols such as 2-3 butanediol (10.21%) and 1-hexanol (7.92%). Four thermal processing methods could increase the types and content of volatile flavor substances， among which stir-frying treatment and hot-air baking could significantly increase the content of aldehydes and heterocyclic substances. There were significant differences in color， protein， total sugar， ash， fat， total phenol， total flavonoid content and unsaturated fatty acid ratio of hemp seed with different thermal processing methods being tried (P<0.05)， and after applying the microwave treatment proteins there was a higher level of content remaining such as total phenols and total flavonoids. Steaming and hot-air baking could help retain a higher proportion of unsaturated fatty acids， of which the retention rate of linolenic acid was the highest， 92.64% and 98.73%， respectively. Fire treated with different heat processing hemp seed had a significant inhibitory effect on lipoxygenase (P<0.05)， and could inhibit fat oxidation during short-term storage. The above-mentioned research on physical and chemical properties would make a good reference for the deep processing and utilization of hemp seed.