• Aroma profile and sensory characteristic of peanut oils were revealed by flavoromics. • 100 kinds of volatiles were accurately quantified in the peanut oil by GC–MS. • Peanut oils can be classified into four aroma types based on QDA and PCA. • The key compounds mined from PLSR, RF and CART were overlapped and different. • 2-Acetyl pyrazine, 2-methylbutanal, 4-vinylguaiacol and furfural were important odorants to sensory property of peanut oil.