The aroma profile of pressed sesame oil is systematically influenced by seed origin, blending ratios, and compositional precursors. This study characterized aroma compounds in seven pressed sesame oils (four single-origin; three multi-origin blends). Sensory evaluation revealed universally high intensities of fatty and roasted notes. Instrumental analysis identified 93 aroma compounds, predominantly nitrogen- and sulfur-containing species. Tanzanian white sesame oil (TZ-W-O) contained the highest compound levels; blended oils approximated the dominant raw material origin. Key odorants driving aroma differentiation were 5-ethyl-2,4-dimethylthiazole, 2-acetyl-1,4,5,6-tetrahydropyridine, and 1-octen-3-ol. PCA segregated samples into four clusters, with TZ-W-O forming a unique group due to elevated aldehydes and nitrogenous compounds. Significant origin-based variations occurred in seed amino acids, soluble sugars, and fatty acids. Correlation analysis revealed positive correlations between pyrazines and Lys/Ser levels, while aldehyde formation was positively correlated with oleic acid. These findings establish a foundation for optimizing pressed sesame oil flavor.