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<b>Objective:</b> In order to improve the special smell of <i>Camellia oleifera</i> seed oil, the <i>Zanthoxylum</i> flavor <i>Camellia oleifera</i> seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials. <b>Methods:</b> The peroxide value, acid value, fatty acid composition and odor change of <i>Zanthoxylum bungeanum</i> flavor seed oil were studied under different processing conditions. <b>Results:</b> When the ratio of material to liquid was 10∶100 (<i>m</i>_pepper∶<i>m</i>_{camellia oil}), the frying temperature was 180 ℃, and the frying time was 5 minutes, the acid value, peroxide value and hydroxy-<i>β</i>-pyrroxin content were 0.400 7 mg/g, 0.030 4 g/100 g and 2.225 mg/g, respectively. The ratio of material to liquid had little influence on the content of main fatty acids of <i>Zanthoxylum bungeanum</i> flavor oil tea seed oil. <i>Camellia oleifera</i> seed oil and <i>Zanthoxylum bungeanum</i> flavor oil contain the key flavor compounds (E) -2-octenal and heptanal. <b>Conclusion:</b> The special flavor substances of <i>Zanthoxylum bungeanum</i> oil, linalool and limonene, can effectively change the flavor of the oil.