To investigate the correlation between the beany odor of raw cow’s milk and feed types, this study selected two samples of raw cow’s milk with beany odor and five common feeds: soybean meal, alfalfa, flaked corn, oat grass, and corn silage, and measured their volatile flavor compounds by headspace solid phase microextraction-gas chromatography-mass spectrometry (GC-MS). Key flavor compounds were identified using relative odor activity value (ROAV). The results indicated that acids and aldehydes contributed primarily to the beany odor of raw milk. A total of 49 volatile substances were identified in the two milk samples, among which hexanoic acid, octanoic acid, decanoic acid, decanal, nonanal, (E)-2-octenal, and (E)-2-decenal were the main beany odor substances. A total of 257 volatile substances were detected in all feed samples, including decanal, nonanal, and (E)-2-octenal. According to ROAV analysis, the beany odor compounds were more abundant in the feed samples than in the milk samples. The relative contents of beany odor compounds in the feed samples followed the following decreasing order of alfalfa > oat grass > soybean meal > flaked corn > corn silage, and flaked corn exclusively contained vanillin, with a strong milky aroma.