Objective To explore the difference in aroma quality of different heat-treated milk， including pasteurized milk， ultra-high temperature instantaneous sterilized （UHT） milk and infusion technology sterilized （INF） milk.Methods The volatile flavor components of three kinds of heat-treated milk were identified by solid-phase microextraction gas chromatography mass spectrometry （SPME-GC-MS）， and the flavor of different heat-treated milk were also distinguished by electronic nose and electronic tongue.Results A total of 53 volatile compounds were identified， mainly including 13 aldehydes， 10 fatty acids， 9 alcohols， 7 ketones and 3 lactones. The major volatile compounds of pasteurized milk were octanoic acid， decanoic acid， nonanal and decanal； that of INF milk were octanoic acid， decanoic acid， acetic acid， octanal， nonanal， furfurol and 2-ethyl-1-hexanol； that of UHT milk were 2-heptanone， 2-nonanone， 2-undecanone， octanoic acid， hexanoic acid， propanal， nonanal， followed by δ-decalactone and δ-dodecalactone. The responses of the electronic nose to different milk differed significantly. The first two principal components in principal component analysis （PCA） could well distinguish the volatile flavor compounds of different milk. The sensors W5S， W1S， W1W and W2S played major roles in the flavor of milk. The e-tongue results showed that there were significant differences in umami and richness， and the first two principal components of PCA could completely distinguish different milk.Conclusion SPME-GC-MS combined with electronic nose and electronic tongue can be used to distinguish the aroma quality of different heat-treated milk.