The main nutritional components of Tonka-Bean were determined using the methods of GB,and make comparisons with that of ordinary soybean. Results indicated that the protein and fat contents were lower than those in ordinary soybean,the content of carbohydrate was higher than that in soybean,and the contents of amino acids,calcium,iron,phosphorus also were different from those in soybean. The flavor of Tonka-bean milk was studied on the basis of above experiment. The aroma components of Tonka-bean milk and soybean milk were analyzed by liquid-liquid extraction using dichloromethane as solvent combined with gas chromatography-mass spectrometry( GC-MS). Results from comparative analysis showed that the different composition and relative content of aroma components such as alcohols,esters,aldehydes,ketones,phenols were detected in bean milk. A total of 34 kinds of aroma components in soybean milk and 45 kinds of aroma components in Tonka-Bean Milk were identified. Tonka-Bean milk is a kind of soybean milk with higher quality and more aromatic flavor,and the kinds of fragrance components were richer than those in ordinary soybean milk.