The quality for flavor-by-mouth of commercial soymilk was evaluated by sensory testing. The results were summerized as follows: 1. A significant difference on the sweety flavor of sample E was recognized at 1% level among the rest of samples except sample B. 2. A significant difference on the thick and the nutty flavor of sample C was recognized at 1% level among the each samples. Therefore sample C, generally recognized as having thick and nutty flavor. 3. A significant difference on the beany flavor was not recognized at 5% level among the samples of commercial soymilk. 4. According to the results of sensory testing for commercial soymilk, the sweety flavor of the each sample was generally evaluated as common flavor except sample C.