Phenolic compounds of pulses are diverse and affect the appearance， sensory characteristics and nutritional properties of pulses. The diversity of phenolic compounds is the focus of research on the nutritional properties of pulses. This paper summarises the factors influencing the diversity of phenolic compounds in pulses and finds that a reasonable extraction and analysis method is beneficial for the integrity of phenolic compound extraction and correct characterization. On this basis， this paper indicates that species and origin， growth and storage， and processing affect the synthesis， leaching and release of phenolic compounds from pulses， and contribute to the formation of phenolic compound diversity. Finally， the contribution and advantages of metabolomics techniques to the study of miscellaneous bean phenolic diversity and challenges are presented， with a view to providing theoretical references for research on the mechanisms of miscellaneous bean phenolic compound changes and processing， as well as breeding.