The combination of electronic nose and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was used to analyse the differences in volatiles in soybean oil from three processing methods， which was extracted oil， hot pressed oil and cold pressed oil， respectively. The results showed that 86 volatile compounds were detected in the three soybean oil samples， 53 of them in the extracted oil， 54 of them in the hot pressed oil and 45 in the cold pressed oil. The main volatile components included aldehydes， alcohols， ketones， acids， esters， terpenes， heterocycles(furans and pyrazines) and hydrocarbons and so on. 24 volatile components were identical in the three types of soybean oil. The principal component analysis and hierarchical cluster analysis indicated that the processing method had a big impact on the flavour of soybean oil. By odour activity value(OAV) technique， there were 15 key flavour compounds detected in the extracted oil， dominated by substances such as 3-nonen-2-one， resulting in a berry flavour in the extracted oil. Moreover， 16 key flavour compounds detected in hot pressed oil， which reflected distinctive baking flavour due to heterocyclic compounds such as 2，5-dimethylpyrazine. However， 12 key flavour compounds were detected in the cold pressed oil， dominated by aldehydes such as (E，E)-2，4-heptadienal， which gave natural oil flavour of the cold pressed oil. The results of the partial least squares regression analysis showed a good correlation between the electronic nose and the GC-MS results.