This study investigates the chemosensory properties of hemp seed oil (HSO) extracted from roasted hemp seeds under various conditions using electronic sensors and GC–MS/Olfactometry. The roasting conditions included raw, 140 °C for 9 minutes, 140 °C for 12 minutes, 160 °C for 6 minutes, and 180 °C for 6 minutes. Electronic tongue (E-tongue) analysis showed that sweetness increased in most samples as roasting temperature and time increased. E-nose analysis detected 89 and 77 volatile compounds, with Maillard reaction products being the main identified compounds. GC-O analysis identified 16 odor active compounds, with the scent of roasted HSO being more dominant at 160 °C for 12 minutes and 180 °C for 6 minutes. The study provides valuable data on the flavor characteristics of HSO under different roasting conditions.This study investigates the chemosensory properties of hemp seed oil (HSO) extracted from roasted hemp seeds under various conditions using electronic sensors and GC–MS/Olfactometry. The roasting conditions included raw, 140 °C for 9 minutes, 140 °C for 12 minutes, 160 °C for 6 minutes, and 180 °C for 6 minutes. Electronic tongue (E-tongue) analysis showed that sweetness increased in most samples as roasting temperature and time increased. E-nose analysis detected 89 and 77 volatile compounds, with Maillard reaction products being the main identified compounds. GC-O analysis identified 16 odor active compounds, with the scent of roasted HSO being more dominant at 160 °C for 12 minutes and 180 °C for 6 minutes. The study provides valuable data on the flavor characteristics of HSO under different roasting conditions.