This study was carried out in order to compare flavor of sesame oils prepared with Korean and Chinese sesame. There were no significant differences in the fatty acid composition, sesamin and tocopherol content of Korean and Chinese sesame oils. The color of Korean sesame oil was darker than that of Chinese sesame oil. It seemed that of Chinese sesame oil by analysis of aroma characteristics. Sensory evaluation showed that the acceptability of Korean sesame oil was higher than that of Chinese sesame oil in ordor test, whereas there were no significant differences between the acceptability of Korean sesame oil that of Chinese sesame oil in seasoned cucumber test.