Studying the changes of volatile flavors of mung bean flour and millet flour under different high pressures， it provides a theoretical basis for the research and development of high pressure products. Mung bean flour and millet flour were treated at 300， 450， 600 MPa for 20 min， and solid-phase microextraction and gas chromatography-mass spectrometry were used to compare and analyze the changes of volatile flavor compounds in mung bean flour and millet flour. The results showed that the volatile flavor compounds of mung bean flour and millet flour had different sensitivity to pressure. Under 300 MPa and 450 MPa treatments， the types and content of total volatile components in mung bean flour were significantly reduced. When the pressure reaches 600 MPa， the types and content of volatile components in mung beans increased slightly， which was beneficial to aldehydes and ketones. The formation of species and hydrocarbons could improve the overall flavor of mung bean flour to a certain extent. After high static pressure treatment of millet flour， the content of total volatile components increased first and then decreased， reaching the maximum value of 7.66×10-4 mg/kg at 450 MPa and 0.64×10-4 mg/kg at 600 MPa. This may be related to the interaction between the catalytic induction of fat oxidation by high static pressure and the inactivation of lipoxygenase.