Ultra high-temperature technology plays an important role in the process of milk from precious food to common food. With the improvement of consumption level and health consciousness， milk consumption has increased year by year in China， while the consumption of imported milk has also risen accordingly due to dairy events in recent years. The concept that ′imported milk is of a better quality than domestic′ prevails. In this experiment， solid-phase microextraction (SPME) combined with gas chromatography (GC) -mass spectrum (MS) technology was used to perform qualitative and quantitative analysis of volatile compounds in domestic and imported milk. It was shown that imported milk contains high concentrations of ketones， acids， and sulfur compounds. Among these compounds， the concentrations of 2-heptanone， 2-nonanone， and 2-undecanone in imported milk samples were about two times higher than domestic samples. Besides， combined with intelligent sensory and quantitative descriptive analysis， the overall odor and taste of imported milk and domestic milk were evaluated(1-7 scores system). Domestic milk samples had similar sensory profiles with strong milk flavor and milk fat flavor， the off-flavors (cowy， metallic and green flavor) and the cooking flavor were weak. Besides， the overall preference scores of domestic milk samples were the highest， which are 5.8 and 5.9 scores， respectively. The milk and fat flavors of imported milk samples were relatively weak and the off-flavors were relatively strong， and the overall preference scores were less than 4.0.