Abstract:Headspace-solid phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GCMS），gas chromatography-olfactometry（GC-O）and sensory evaluation were performed in this study to analyze the effects of different yeasts on the volatile compounds of fermented okara，especially on beany flavor compounds，so as to screen the strain with optimal effect on reducing beany flavor and apply it to okara beverage.The results showed that there were eight beany flavor compounds in the okara：hexanal，hexanol，nonanal，（E）-2-hexenal，2-pentylfuran，1-octene-3-ol，（E）-2-octenal and（E）-2-heptenal.After sensory evaluation and HS-SPME-GC-MS screening，RS-13 strain had optimal effect on reducing the beany flavor of fermented okara，and the total amount of main beany flavor compounds in fermented okara with this strain was the lowest，only 1/40 of the unfermented sample.Moreover，a variety of alcohols and esters were also produced in the fermented process，which significantly improved the overall flavor characteristics.The RS-13 strain was identified as Pichia fermentans by morphology and 26S rDNA.Application of the okara fermented with this strain to the preparation of okara beverage could remarkably reduce the beany flavor，and improve the overall acceptability.