Abstract: Soymilk is an ideal plant protein drink with rich nutritional value and can prevent and control diseases such as hyperlipidemia, hypertension, atherosclerosis, iron deficiency anemia, etc. Regular consumption can promote and protect human health, and can even be used as a high-quality food for the prevention of new crowns. However, the naturally occurring legume odor in soybeans reduces the acceptance of consumers, but also limits the further development of soybean products. This paper presents a systematic review of the volatile compounds (aldehydes, alcohols, furans, ketones) that can contribute to soybean milk legume odor and the reaction pathways leading to their formation, and further elaborates on the impact of legume odor on the development of soy milk. Subsequently, the development status of soymilk deodorization process is discussed from four aspects: Physical, chemical, biological, and masking, and the problems existing in the current soymilk deodorization research as well as the future research direction are summarized and prospected, with a view to providing theoretical basis for the development of low or no-soymilk deodorization soybean products and the promotion of soybean consumption.