The soybean milk odor of samples lacking lipoxygenases (LOs) 2 and 3 and LOs 1, 2, and 3, was concentrated by simultaneous distillation and extraction (SDE), together with that of normal soybean milk. The constituents of the odorants were identified by GC and GC-MS data. The yields of volatile compounds were greatly decreased when the lipoxygenases were lacking, and the changes of each constituent were discussed. From the aroma extract dilution analysis, the Cg, Cg, and Cio alcohols and carbonyl compounds were thought to be important to address the odor of LO-deficient soybean milk. The amount of l-octen-3-ol did not vary among the soybean samples and the 3-R-(-)-configuration was established, which suggest that this compound is also formed by enzymatic reaction.