The work aims to investigate the impact of different bottled materials on the composition of volatile flavor compounds in walnut oil at the end of storage. The headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor compounds in walnut oil stored in open glass beakers, tin cans, and glass oil bottles (peroxide value limited to 0.25 g/100 g). The main volatile aromatic components were determined with the relative odor activity value (ROAV). The results revealed 10 categories and 65 volatile flavor compounds (with 30 common compounds) in different packaged walnut oils, mainly including predominantly aldehydes and alkanes. 8 key aromatic compounds were identified by the ROAV value screening method. The compounds with the highest overall flavor contribution to each sample were octanal and 1-octen-3-ol, with octanal not being detected in either the control or the beaker samples. Conclusively, glass oil bottles are recommended as packaging material for walnut oil due to their minimal variations in key aromatic compounds, lower ROAV values of undesirable odor components, and longer shelf life.