The chemical compositions of safflower seed oils were characterised by gas chromatography coupled with mass spectrometry (GC/MS) analysis. The oils were collected from Tiaret in Algeria and Haleb in Syria. The investigation discovered a wide range of chemicals including esters, ketones, alcohols, aldehydes, hydrocarbons, acids, halogenated compounds, alkenes, cyclic ketones, polycyclic and aromatic compounds, as well as other oxygenated compounds. The Tiaret sample contained various compounds including esters such as Cyclopropanetetradecanoic acid and 2-octyl-, methyl ester, ketones like 2-Pentanone and 4-hydroxy-4-methyl-, alcohols like α-Cadinol and τ-Cadinol, and hydrocarbons. The Haleb sample contains hexanoic acid, hexanal, 6-methylheptanol, 1-hexanol, and hydrocarbons such as hexadecane. Analysis of the GC/MS data reveals that the chemical composition of safflower seed oils might vary considerably across different locales. The samples from Tiaret ITGC and Haleb were discovered to have hexanal, a chemical associated with lipid oxidation, in equal concentrations. This suggests that the seed processing or freshness levels at the two locations were equal. The existence of different concentrations of chemicals such as 1,-hexanol and 2,4-decadienal in the samples indicates that there might be variations in the methods used for processing after harvesting or the climate conditions in different regions. When evaluating the composition and quality of safflower seed oils, it is crucial to take into account geographical variations and agricultural practices, as illustrated in the study. Additional investigation is required to comprehend the influence of these constituents on the nutritional composition and sensory attributes of safflower oils.