Abstract: The volatile organic compounds in the milks treated with different processing methods were detected by Heracles II ultra-fast gas phase electronic nose. Principal component analysis, inter-sample differential index analysis and principal component loading analysis were used to compare the differences of volatile substances in the milks treated with different processing methods. The results showed that the overall flavor of milk powder was significantly different from that of the other three different processing methods, while the difference between super pasteurized milk and UHT milk was smaller. Meanwhile, qualitative analysis was performed on specific compounds in combination with retention index and Aro Chem Base database. The results showed that as the processing temperature increased, the contents of acetone, 2-butanol, octadiene, hexanoic acid and methyl sulfide were also increased. At the same time, methyl cyclohexane carboxylic acid, acetone, 2-butanol and phellandrene suffered from a large amount of loss in the processing of milk powder. It was concluded that the Heracles II ultra-fast gas phase electronic nose enables rapid identification of milk in different processing methods.