Objective： GC-MS technology was used to study the volatile flavor composition of fermented brown rice milk with different formulas， and evaluate the product quality of fermented brown rice milk by using sensory evaluation parameters as indicators， with the purpose of providing a theoretical basis for the development of new products of germinated brown rice milk and the improvement of sensory quality. Method： Germinated brown rice drinks of different formulations were collected， and gas chromatography-mass spectrometry （GC-MS） was used to analyze the volatile flavors of germinated brown rice milk. The correlation between sensory attributes and volatile flavor components was then evaluated by partial least square regression. Results： Potential biomarkers were screened out according to database searching and MS information matching. A total of 21 volatile flavors were identified. Conclusion： 2，3-butanedione， acetoin， 2，3-pentanedione，1-heptanol and butyric acid were detected by GC-MS， which were the main flavor substances of germinated brown rice milk， were significantly correlated to the milk aroma， rice flavor and sourness.