To investigate the production process and quality stability of Osmanthus fragrans hydrosol, GC-MS was used in this study to conduct a comparative analysis of the aroma components extracted from the fresh flowers of Osmanthus fragrans obtained by different methods and from various origins. The results showed that the aroma components of Osmanthus fragrans hydrosol extracted by different processes were quite different, with only 19 identified components in common. Among them, the Osmanthus fragrans hydrosol extracted by water distillation had β-ionone (19.64%), γ-decalactone (15.82%), and dihydro-β-ionol (12.26%) as the dominant components, which had a high aroma content and obvious impurities. The Osmanthus fragrans hydrosol extracted by the vacuum freeze-drying method primarily contained dihydro-β-ionone (43.59%), β-ionone (25.73%), and linalool (15.48%), with a significantly higher dihydro-β-ionone content but weaker aroma than those of the other methods. The relative content of linalool oxide in the hydrosol obtained via microwave vacuum drying exceeded 50%, with γ-decalactone accounting for 16.67%, balanced composition of individual compounds, and typical and rich aromas. The Osmanthus fragrans hydrosols extracted from the fresh flowers from different origins had a total of 43 aroma components, with linalool oxide, γ-decalactone, β-ionone, geraniol, and dihydro-β-ionone as the dominant aroma active substances. This finding shows that the processing technology had a great influence on the quality stability of Osmanthus fragrans hydrosol, with microwave vacuum drying emerging as a process worthy of promotion based on a comprehensive consideration. In addition, although there are differences among origins, the primary components remained essentially stable. This research provides a foundation for the industrialization, development, and utilization of Osmanthus fragrans hydrosol.