The application of Streptococcus thermophilus S10 and probiotics Lactobacillus plantarum P-8 compound fermented soymilk （S10+P-8）， compared with commercial starter culture 1 and 2. Solid phase microextraction coupled with gas chromatography-mass spectrometry （SPME-GC-MS） and relative area normalization method were used to study the fermented soybean milk sample， the volatile flavor compounds were studied by principal component analysis and cluster analysis. The results showed that 124 volatile compounds， including acids， ketones， aldehydes， alcohols， esters， hydrocarbons and nitrogen-containing compounds were detected， the main compounds were acids， ketones， aldehydes， and alcohols compounds. Compared with other samples， the volatile compounds in the S10+P-8 group had higher total peak area， numbers of volatile compounds and lower total amount of the compounds of beany flavor， and less hexanal content was 5.62%， the difference was significant（P<0.05）. The results of principal component analysis of the samples with volatile flavor substances showed that the S10+P-8 group was significantly different from other samples， and positively correlated with ketones compounds and nitrogen-containing. The principal component analysis and cluster analysis results of samples and main volatile flavors indicated： the S10+P-8 group of samples were positively correlated with 2，3-butanedione， acetoin， acetic acid， caproic acid and acetaldehyde， these substances could present a characteristic aroma or fragrance of beans. It was clearly distinguished from other samples， significant difference （P<0.05）.