Genetic variation, correlation, partial correlation and path coefficient of sensory quality traits of vegetable soybeans were analyzed based on 154 cultivars sampled from the major vegetable soybean producing areas. The results were as follows:The variation of the comprehensive sensory quality value,six first class sensory traits and five secondary sensory traits were all abundant enough; the variation of the first class sensory quality value was less than that of the secondary sensory traits; the genotypic coefficients of variation, heritability value, and selection potential were relatively large for 100-pod fresh weight, 100-seed fresh weight,and soluble sugar content(dry weight basis) ;but medium for pod length,pod thickness and pod width and relatively low for number of grain per pod. In vegetable quality breeding,the comprehensive sensor quality evaluation is the most important criterion. According to the correlation,partial corrlation and path coefficient anslyses, among the six first class sensor quality traits,i.e.appearance of grain and pod,cooked taste,mouth feeling of raw grain,grain color, cooked smelling,hand shelling of raw pod,the first three had significant and relatively large direct effect on the comprehensive sensor quality value; pod thickkness,pod length,and 100-pod fresh weight had significant direct effect on appearance of grain and pod; sweetness as well as soluble sugar content was a significant major factor to cooked taste;raw grain hardiness had significant negative effect on raw mouth feeling. In breeding for quality of vegetable soybean, the selection for comprehensive sensor quality should be based on the six first calss sensor quality traits with emphasis on appearance of grain and pod,cooked taste,and mouth feeling of raw grain;and the following component traits,such as 100-pod fresh weight, pod length, pod thickness, soluble sugar content, deli-ciousness,beany flavor,glutinosity and hardiness could be used as assistant indicators for a better evaluation of the sensor quality of breeding materials.