Abstract: The effect of oil soybean on the basic compositin and storage stability of mayonnaise was compared and analyzed with sensory evaluation of mayonnaise using high-oil dnd low-oil soybean oil bodies. The sensory evaluation of mayonnaise was carried out. The results showed that the protein content of oil body-mayonnaise was significantly higher than that of normal mayonnaise (p<0.05), however, the content of water, fat, cholesterol and palmitoleic acid was significantly lower than that of normal mayonnaise (p<0.05). Under the same proportion, the moisture and protein content of high oil body-mayonnaise was significantly lower than low oil body-mayonnaise (p<0.05), but the cholesterol content was significantly higher than low oil body-mayonnaise (p<0.05). The cholesterol content of the whole high oil and the whole low oil body-mayonnaise (768.942%±0.892%, 601.639%±2.330%) both had significantly lower than the pure egg yolk mayonnaise (808.157%±0.603%) (p<0.05). The oil body-mayonnaise had better storage stability than the ordinary mayonnaise, and the low oil body-mayonnaise had better storage stability under the same proportion. There was no significant difference in appearance and odor between the normal mayonnaise and oil body-mayonnaise (p>0.05), but there was significant difference in color and taste (p<0.05). Except for color, there was no significant difference in other sensory organs under the same proportion (p>0.05).This study realized the development of the low cholesterol content soybean oil body mayonnaise, improved the storage stability of mayonnaise, and provided the theoretical basis for oil body from soybean to be used in the food industry.