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For the first time, the volatiles of three varieties of fresh and roasted Torreya yunnanensis nuts were investigated by solid‐phase microextraction‐gas chromatography‐mass spectrometry. The results indicated that roasting had the greatest effect on the volatiles of millet capsules. Fresh nuts had many terpenes, esters, and aldehydes, while roasting led to the formation of pyrazines and furans. In subsequent work, short‐term low temperature and small sample area exposed to high temperature had a large effect on the increase in some volatiles and was characterized by a green flavor, such as α‐pinene, while ultrahigh‐temperature (200 and 230°C) resulted in a decrease in the total volatiles with the generation of unpleasant flavors. Finally, the combination of 170°C for 40 min and slight crushing was found to be the best roasting conditions for samples by means of GC‐MS and two‐dimensional gas chromatography and time‐of‐flight mass spectrometry (GC × GC/TOF‐MS). Practical applications: Torreya yunnanensis and its nuts have broad development prospects because of their wide use and rich nutrition. However, inappropriate processing and lack of attention to natural materials such as nuts and wood leads to their poor usage. In addition, volatile compounds make a major contribution to the nut aroma, which is an important indicator of their sensory quality. However, no one has applied roasting technology to Torreya yunnanensis nuts or studied the volatile compounds of the roasted nuts. This study revealed the changes in the composition and content of volatile compounds in Torreya yunnanensis nuts before and after roasting, and the influence of different process points, suggesting that they are key contributors to the development of the related products. [ABSTRACT FROM AUTHOR]