Hydraulic pressing (HP)， spiral pressing (SP)， subcritical butane extraction (SBE)， and supercritical CO₂ extraction(SCE) were used to extract oil from tiger nuts. The effects of four oil extraction methods on the oil yield， physicochemical indicators， and lipid concomitant content of tiger nut oil were systematically compared. The volatile components of the four types of oil were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry. The results showed that different oil extraction methods significantly impacted tiger nut oil's oil yield and basic physicochemical indicators (P<0.05). SBE had the highest oil yield (31.89%)， and the lowest acid value (0.44 mg/g)， peroxide value (0.03×10-1g/100 g)， and water content (0.06 g/100 g) were detected in SCE， SP， and SP oil samples， respectively； The color of tiger nut oil extracted by SCE and SBE were clearer and more transparent. The content of unsaturated fatty acid in SCE oil was 49.63 mg/g， which was significantly increased by 3.50%-5.54% (P<0.05) compared with the other three methods. There were significant differences (P<0.05) in the content of lipid concomitant and oxidative stability among four tiger nut oil samples (P<0.05). The content of tocopherols (26.85 mg/100 g) and total phenols (16.65 mg GAE/100 g) in SP oil was the highest， the content of total sterols (283.48 mg/100 g) in SCE oil was the highest， and the content of phospholipids (1.05 mg/g) in SBE oil was the highest. SP oil exhibits strong oxidative stability， the oxidation induction period was 34.40 hours， which was 1.24 times， 8.27 times， and 6.70 times that of SBE oil， HP oil， and SCE oil， respectively. A total of 162 volatile compounds were detected in the four oil samples， mainly including heterocyclic compounds， acids， aldehydes， alcohols， ketones， esters， and hydrocarbons. The relative content of heterocyclic compounds in SP oil was the highest at 44.86%， and the relative content of aldehydes in HP oil and SBE oil was the highest at 50.18% and 26.03%， respectively， the maximum relative content of benzene compounds in SCE oil was 60.00%. According to OAV， key flavor compounds were identified for four oil samples， including 16 for SP oil， 23 for HP oil， 8 for SCE oil， and 22 for SBE oil. Among them， hexanal was the common component； PCA found differences in the characteristic flavors of four oil samples. The research results can provide a theoretical reference for the development of tiger nut oil products.