Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality ofZanthoxylumseasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was as follows: the ratio of material to liquid was 1:5, the heating temperature was 110 °C, the reaction time was 25 or 30 min, and the addition of reducing sugar was 2%. The optimum ratio of fragrantZanthoxylumseasoning oil was 1:7 for cold pressing oil and hot dipping oil. Compared withZanthoxylumseasoning oil, it is based on the Maillard reaction and had a more intense and persistent aroma. The taste of fragrantZanthoxylumseasoning oil was the best of the three blended oils. The possible types of volatile flavor compounds in the three kinds ofZanthoxylumseasoning oils detected by Heracles II ultra-fast gas phase electronic nose were, respectively, 16, 19, and 15. Among the three kinds ofZanthoxylumseasoning oils, the content of limonene, linalool, Eucalyptol, n-pentane α-Pinene, myrcene, and phellandrene was more abundant, which indicated that olefins and alcohols contributed more to the overall flavor of the three kinds ofZanthoxylumseasoning oils.