In this study, smoked Amomum tsao-ko (XGCG) was used as the raw material, and the thermal reflux method at different extraction temperatures (RA, Rb, RC), ultrasonic-assisted extraction method (C), microwave-assisted extraction method (W), ultrasonic-microwave-assisted extraction method (CW) were used to extract oleoresin from Amomum tsao-ko for the qualitative and quantitative analyses of its components and content by gas chromatography time of flight mass spectrometry (GC-TOF-MS). The results showed that the yield of oleoresin and the content of 1,8-eucalyptus oleanol obtained by different extraction methods were different. The yields of the XGCG oleoresins and the content of 1,8-cineole extracted by different methods varied and were in the orders of CWCW>RB>RA>W>C, respectively. A total of 100 aromatic compounds were identified in XGCG oleoresin. 58, 50, 47, 56, 54 and 55 kinds of XGCG oleoresins were extracted by RA, Rb, RC, C, W and CW, respectively. The total relative contents of XGCG oleoresins extracted by different extraction methods were 88.28%, 81.77%, 87.45%, 73.71%, 55.65% and 63.06%, respectively. Among them, the proportion of 1,8-eucalyptol, citronellol, 2-methyl-3-phenylpropanal, and nerol acetate contents varied with the extraction methods. Therefore, among the different oleoresin extraction methods, the Amomum tsao-ko oleoresin extracted by the RA method was 3.93%, with 58 types of oleoresin and 88.28% of the total oleoresin content, respectively. Although the yield of oleoresin was not the highest, the type and total content of volatile components were the highest, indicating that the RA method is more suitable for the extraction of flavoring substances. This also provides a theoretical basis for the development of value-added products of Amomum tsao-ko and the upgrading of deep processing industry.