Abstract: Pyrazine compounds are the main source of flavor substances in the sunflower oil. As the predecessor of the Maillard reaction,free amino acids and peptides are closely related to the formation of the main characteristic flavor compounds in the sunflower oil. The content of free amino acids is relatively low in food system,and the types and structures of peptides play an important role in the formation of pyrazines. The flavor compounds in the sunflower oil were analysed,and the formation mechanism of pyrazine flavor compounds in the sunflower oil was mainly summarized in this paper. Thus,the important role of peptides,especially low molecular weight polypeptides was focused. For further research,it should be explored from the perspective of dipeptide structure,combined with stable isotope tracer method and carbon module labeling technology,so as to provide the technical and theoretical reference for controlling the aroma compounds of the edible oil during processing.