Abstract: 【Objective】 To analyze the relationship between volatile flavor components and fatty acids in melon seed oil of five varieties. 【Methods】 The volatile flavor components and fatty acids of melon seed oil of different varieties were determined by GC-MS, and PCA and variable projection importance analysis were carried out by R language. 【Results】 A total of 65 volatile compounds were identified from 5 melon seed oils. There were 37 kinds of volatile substances detected in Xinmi No.1 sample, including 30 kinds of Queen sample, 29 kinds of Xianggua and 86-1 samples, 26 kinds of Lv bao-shi samples, and it was also found that there were significant differences in volatile substances among 5 samples. PCA analysis showed that the volatile components of melon seed oil of five varieties were divided into four categories, and Queen and Lv bao-shi were classified into one category. By analyzing the fatty acid composition of five melon seed oils, it was found that the five melon seed oils were rich in unsaturated fatty acids with an average content of 75.34%, among which linoleic acid was the highest with an average content of 56.81%. 【Conclusion】 The correlation analysis of volatile substances and fatty acids in five varieties showed that 2-decyltetradecanoic acid, octadecenoic acid, arachidic acid, palmitic acid, linolenic acid and ricinoleic acid had strong correlation with some aroma substances.