Abstract: The flavor composition from seven domestic malting barley cultivars was investigated by solid phase microextraction( SPME) combined GC- MS.A total of thirty- seven volatile compounds were isolated and identified,including twelve aldehydes,ten alcohols,four ketones,two acids and nine kinds of other compounds. The flavor characterization of these barley cultivars was determined by using principal component analysis. The results showed that there were significant differences in the composition of different domestic barley cultivars,which mainly causing by aldehydes,alcohols and ketones.