3.2. Volatile Compound Analysis of Highland Barley Information on volatile metabolites in different types of fermented highland barley samples is shown in Table 1. A total of 58 volatile flavor compounds were detected in the six samples, including 16 aldehydes, 8 alcohols,7 ketones, 9 esters, 5 acids and 13 other compounds. As shown in Table 2, 18 volatile substances were detected in highland barley including 7 aldehydes, 1 alcohol, 3 esters, 2 ketones and 5 other substances.
