The headspace solid phase micro extraction-gas chromatography mass spectrometry detection methods were established to detect 15 kinds of special malt aroma components in malt and beer separately. Five kinds of stout from home and abroad were detected using this method. And significant difference in the content was found. Pineapple-ketone( OAV value up to 4. 99) and 2-acetylpyrrole had higher overall contents. However the content of malt aroma components in beer with best sensation is at a medium level. Meanwhile analysis on pale malt,caramel malt and black malt showed that maltol,2-acetylpyrrole and 2,3,5,6-tetramethylpyrazine could be detected and caramel malt had the highest content,black malt followed. Stout was brewed using these three kinds of malt( black malt: 2. 5%,caramel malt: 0% ~ 35%). We found that maltol,2-acetylpyrrole and pineapple-ketone had relatively high content in stout and wort. Moreover,their content rose with the increase of caramel malt proportion. And the latter two substances were important malt aroma in stout. Secondly,the content of six substances of thiazole and pyrazine increased at first then reduced. Basically the highest point was reached at the caramel malt ratio of 15% or 25%. On the basis of sensory evaluation,we found that the stout with best coordinated taste rated highest when the proportion of caramel malt was 15%,followed by caramel malt ratio of 25%.