Abstract: In order to improve the flavor and quality of noodles, yeast slight fermentation was applied to the development of noodles to explore the effects of different fermentation time on the flavor and quality of noodles. Electronic nose, texture analyzer (TA), low field pulsed nuclear magnetic resonance (LF-NMR) and X-ray diffraction (XRD) were used to analyze the aroma components and quality changes of noodles during storage. The results showed that yeast slight fermentation enhanced the volatile smell of noodles, mainly hydrocarbon, inorganic sulfide and nitrogen oxides. Under the same storage time, the hardness of noodles fermented with yeast for 0~12 min was lower than that of blank group, and slight fermentation delayed the quality deterioration.The relative content of bound water and immobile water of noodle fermented for 6, 12 and 15 min was higher than that of blank group, suggesting that the water bound tightly to other substrates during storage. After low temperature storage, the relative crystallinity of the fermented noodles was lower than that of the blank group, and the internal polymerization of starch molecules became slower, indicating that fermentation inhibited the retrogradation of starch. Yeast slight fermentation can promote the formation of flavor substances and slow down the deterioration of noodle quality by inhibiting the retrogradation of starch during storage.