Sesame seeds were roasted for 30, 60, 90, and 120 min at different temperatures (100, 200, and 300℃) and extracted to investigate an adequate condition for producing the high quality sesame oil. Sesame seeds roasted at 200℃ for 90 min gave the high yield of oil. The oil contained the low content of brownish-black precipitates and exhibited an excellent organoleptic quality when judged by descriptive sensory analysis. Thirty one volatile flavor compounds, which are the largest number of volatiles among the oil samples prepared, were identified from the oil sample. The oil contained relatively high concentrations of furfurals (sweet candy-like flavor) and pyrazines (roasted-like flavor), that are considered as good contributors to sesame seed oil flavor, and low concentations of aldehydes (C5∼C10) and ketones, which are considered as bad contributors (oxidized fat-like and painty-like flavors). These results suggest that the roasting condition of 200℃ for 90 min was the best for the oil production in terms of the overall aroma and taste quality under the test conditions.