Abstract: In this study,Ondea Pro enzyme was used to produce barley beer.The sugar spectrum composition,amino acid spectrum,protein fraction value,α- amino nitrogen content in the wort samples and physicochemical indices,flavor substances in barley beer samples were examined. In particular,the malt aroma compounds which including furanone,2- acetylpyrrole,2- acetyl- 1- pyrroline,maltol,2- methylpyrazine,ethylpyrazine,acetyl furan and methylfurfural were analyzed. Members of the professional alcohol tasting committee were invited to conduct sensory evaluations.We found that the wort produced by Ondea Pro was able to meet the demand of yeast fermentation.However barley beer has obvious malt aroma defect.Variation law of malt aroma compounds content in barley beer were analyzed after appending extra different proportions of caramel malt to the raw materials.Combining with sensory evaluations,we found that barley beer produced with 1% caramel malt was close to malt beer on main malt aroma compounds and taste. Thus,the barley beer brewed with a small amount caramel malt has considerable market potential and promotional value.