采用顶空固相微萃取(headspace-solid phase micro-extraction, HS-SPME)技术结合气相色谱质谱-嗅闻联用(gas chromatography-olfactometry-mass spectrometer, GC-O-MS)对巧克力麦芽样品中风味化合物进行检测与分析，共检测得到47种风味物质参与构成了巧克力麦芽样品的风味，包括：14种醛、7种醇、5种酮、5种酸、6种吡嗪以及其他一些特殊的风味物质。其中巧克力麦芽中具有可可特征风味的化合物为2,6-二甲基吡嗪、三甲基吡嗪以及2-乙基-3,5-二甲基吡嗪。

The flavor compounds in chocolate malt sample were analyzed and detected by headspace solid phase microextraction (HS-SPME) combined with GC-O-MS. The results showed that 47 flavor compounds made contribution to the flavor of chocolate malt sample, including 14 aldehydes, 7 alcohols, 5 ketones, 5 acids, 6 pyrazines, and any other special flavor substances. Among the flavor compounds of chocolate malt, three compounds had cocoa characteristic flavor, and they were 2,6-dimethyl pyrazine, trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine.