In this study, barley was fermented. The effects of germination techniques on the water holding capacity, water solubility, fat holding capacity and texture of barley were studied. The "olfactory" identification of PCA model was established by using electronic nose. The results showed that the fat holding capacity and water solubility of barley were increased by 1.06 and 9.5 times, respectively; while the water holding capacity decreased slightly by 2.78%.The results showed that the hardness of barley flour was significantly increased after germination, while chewiness, cohesiveness and springiness were significantly decreased. In addition, the electronic nose PCA model can distinguish between barley before and after germination. This study provides a theoretical basis for the development of highland barley food with different food characteristics, and lay the foundation for the detection of germinated barley and no-germinated barley.