The objective of this study is to analyze volatile compounds from different types of vegetable oils under light emitting diode (LED) irradiation during 12 weeks. Yellow, red, blue, and fluorescent light were treated by LED equipment. Samples stored under dark conditions were also conducted at the same time. A MS-based electronic nose and discriminant function analysis (DFA) were used to determine the amount of volatiles from various oils under LED irradiation. As the exposure time of LED treatment increased, volatile compounds in sesame oil and perilla oil increased considerably under blue light. Under fluorescent, red, and yellow light, the volatile compounds from extra virgin olive oil increased significantly.