The composition of volatile odorants in different lactic acid bacteria fermented soybean milks are different due to their various metabolic characteristics. In this study， pH determination， GC-MS qualitative and quantitative analysis were conducted to investigate the acid production capacities and volatile odorants of Lactobacillus plantarum， Lactobacillus casei， Lactobacillus German， Lactobacillus fermentans and Streptococcus thermophilus fermented soybean milks. The results showed that Lactobacillus casei and Streptococcus thermophilus has potent acid production capacity in the process of soybean milk fermentation. In addition， the content and composition of volatile odors in five kinds of lactic acid bacteria fermented soybean milk increased significantly in comparison with unfermented soybean milk； furthermore， the composition of volatile odorants in Lactobacillus plantarum， Lactobacillus casei， Lactobacillus delbrueckii， Lactobacillus fermentans fermented soybean milks are similar， but differentiate from unfermented soybean milk and the soymilk fermented by Streptococcus thermophilus. The principal components analysis showed that the characteristic volatile odorants of unfermented soymilk are nonanal， n-octanal， glutaraldehyde， n-hexanal， n-pentane， trans-2-octenaldehyde， trans， trans-2，4-decendialdehyde； the soymilks fermented by Lactobacillus plantarum， Lactobacillus casei， and Lactobacillus delbrueckii are cis-3-Hexen-1-ol， 2-octanone， trans-2-octenaldehyde， （E，E）-2，4-heptadienaldehyde， 3-ethyl-2-methyl-1， 3-hexadiene， 3-octene-2-one， （2Z）- 2-octyl-1-ol， trans-2-octene-1-ol； the characteristic volatile odorants of soybean milk fermented by Lactobacillus fermentans is n-octyl chloroformate， n-heptanol， （2R，3R）-（-）-2，3-butanediol， 3-hydroxy-2-butanone， guaiacol and phenol； the characteristic volatile odorants of soymilk fermented by Streptococcus thermophilus is phenol， linalool， guaiacol， methylmaltol， 2-acetylthiazole， 2-ethylhexanol， isoamyl alcohol， n-octanol， phenylethanol， cyclohexanol and 2-nonone. This study will provide theoretical base for the development and production of lactic acid bacteria fermented soybean milk beverage in the future.