Abstract: In this study, in order to investigate the storage stability of rapeseed oil prepared by Cellulase-assisted Ethanol Aqueous Extraction Processing (C-EAEP), the experimental design of C-EAEP oil, heat-treated C-EAEP oil, traditional hot-pressed oil, and tertiary commercial oil were used as research objects. and stored under accelerated oxidative conditions for 28 d. Changes in the physicochemical indexes, vitamin E contents, fatty acid compositions, and volatile flavour compositions of the four groups of samples were measured every 7 d during the storage cycle. The results showed that the C-EAEP process significantly improved the storage stability of rapeseed oil. During the storage period, the increase in peroxide value and acid value of C-EAEP oil on day 28 was lower than that of conventional hot-pressed oil and tertiary commercial oil, and the retention of total vitamin E was higher, among which the α-VE content of the unheat-treated C-EAEP oil maintained more than 40 mg/100g on day 28, which was significantly higher than that of the control group (P<0.05). In addition, the rate of oxidative degradation of unsaturated fatty acids (e.g., oleic acid and linolenic acid) was lower in C-EAEP oil, and the total unsaturated fatty acid content was stable at 87.24%-88.65% after storage, which was higher than that of traditional hot-pressed oil and tertiary commercial oil. Fatty acid composition analysis showed that the content of C18:1 in C-EAEP oil changed from 28.21% to 28.47% after 28 days of storage, which was lower than that of tertiary commercial oils and traditional hot-pressed oils, whereas the content of C18:1 in heat-treated C-EAEP oil was significantly increased to 30.39%~30.86% (P<0.05) and the content of erucic acid (C22:1) was reduced, with better health attributes. Flavour analysis showed that the low temperature process inhibited the production of nitriles (2-butenenitrile) in the thioglycoside degradation products of C-EAEP oil, but the heat treatment activated the enzymatic reaction, which led to the enrichment of pyrazines (2,5-dimethylpyrazine) and furans (2-pentylfuran), with the contents of 9.23% and 5.13% in the late stage of storage, respectively, which conferred a stronger baking flavour of the oil. The oil had a stronger roasted flavour. Electronic nose analysis further showed that in the pre-storage period, the response values of heat-treated C-EAEP oil to the PA/2 and P70/2 sensors were higher than those of the other three groups of rapeseed oils, and in the late storage period the response values of heat-treated C-EAEP oil to the PA/2, P70/2 and T30/1 sensors were significantly increased to produce a richer amount of alcohols, organic amines, aromatic compounds, etc., with enhanced flavour. In conclusion, the C-EAEP process effectively preserved the natural antioxidant components of the oils and fats through low-temperature enzymatic hydrolysis to improve storage stability, and the heat treatment could enhance the organoleptic quality by regulating the formation of flavour substances on this basis. It provides an important theoretical reference for the commercial development of C-EAEP rapeseed oil, and has an important role in promoting the development of high-quality rapeseed oil and the industrial application of green oil extraction process.