Abstract: The flavoring compounds in Chinese light aroma type liquor made from highland barley were identified by headspace solid phase microextraction (HS-SPME) , liquid-liquid microextraction (LLME) coupled with gas chromatography-mass spectrometer (GC-MS) and gas chromatography-hydrogen flame ion detector (GC-FID) .69 components in total were quantified. Some aroma components such as borneol, longifolene and γ-terpinene were first reported. Combined with odor active value (OAV) analysis, the most important flavoring compound was 3- methylbutanal ( OAV = 12590) . Other aroma compounds contributed greatly to the overall flavor ( OAV > 1000) including ethyl butanoate, ethyl octanoate, ethyl pentanoate, ethyl 3- methylbutanoate, ethyl2-methylbutanoate and 3-methylbutyl acetate.