Abstract: Abstract: Northeast is one of the main producing areas of Chinese soybeans, and an important base of raw materials for traditional soybean products. 47 soybean cultivars in northeast China were selected as the materials to clarify the characteristics of different soybean cultivars and the quality of the soymilk processed from them. The physicochemical indexes of the seeds including the crude protein, crude oil, lipoxygenase, fatty acid, calcium and phosphorus contents and the quality indexes of the soymilk such as the soymilk yield, soymilk viscosity, soluble protein contents, total solid contents, sensory evaluation and odor substances were determined. The cultivars with relatively high and low contents of each constituent had also been screened. The correlation between the quality of soymilk and the characteristics of soybean raw materials showed that the flavor of soymilk was positively correlated with LOX activity, oleic acid, linoleic acid and linolenic acid contents. The fat content was negatively correlated with the flavor activity ratio. Factor analysis was used to establish the soymilk quality evaluation model, extracting equations of 4 main factor, calculating the contribution to the comprehensive product quality. The coefficients of the model could be adjusted according to the purpose of processing. The 5 varieties with the highest comprehensive scores were JI45 (9.52), JIYU70 (9.43), JIQING1 (9.28), JIYU66 (9.27), and JIYU102 (9.21). Combining the ranks of soybean physical and chemical indexes, it was found that soymilk quality was the result of comprehensive effects of soybean components. The higher the protein content was, may not the product the better. The varieties with high fat content may not suitable for processing soymilk. This research realized the comprehensive discrimination of soymilk quality and provided the standardization integration of basic data of soybean cultivars in Northeast China.