Flaxseed oil is favored by consumers because of its high nutritional value. However， the effect of thermal processing on the quality of flaxseed oil remains to be clarified. The effects of dry-air roasting on the physicochemical properties (acid value， peroxide value， color)， chemical composition (conjugated diene， conjugated triene， carotenoids， tocopherol， total phenolics， Maillard reaction products， fatty acid composition)， oxidation stability index， DPPH， and ABTS of flaxseed oil were investigated. The results showed that with the increase of roasting degree， the color of flaxseed oil became darker， the acid value increased， the peroxide value and conjugated diene first increased and decreased， while carotenoids， total phenols， Maillard reaction products， conjugated trienes， oxidation stability index， DPPH， and ABTS increased during roasting. The content of α-linolenic acid decreased slightly in the roasting process. Moderate roasting significantly improved the quality of flaxseed oils. The results of this study would provide support for flaxseed and flaxseed oil processing.