Objective: This study aimed to produce a high-quality walnut direct drinking oil. Methods: The walnut direct drinking oils were based on the recommended fatty acids intake of FAO， MATLAB software was used to program five walnut direct-drinking oil formulas， and the best formulas was obtained by physicochemical parameters， micronutrient content， sensory evaluation and GC-IMS flavor analysis. Results: The walnut direct drinking oil was in line with national standards， and its fatty acid composition was reasonable. The main flavor substances were 2-pinene， 2-furfurylthiol， methyl hexanoate and 2-ethyl pyrazine. The walnut direct drinking oil prepared with 36% walnut oil， 52% flavoured rapeseed oil， 10% sesame oil and 2% DHA algal oil had the lowest peroxide value (3.99 mmol/kg) and viscosity (61.67 mPa·s)， higher OSI (4.72 h)， the highest content of tocopherol (758.39 mg/kg) and phytosterol (1 588.79 mg/kg)， and good sensory evaluation (16 points)， which was the best walnut direct drinking oil formula.