Abstract:In order to study the effect of Lactobacillus plantarum fermentation on flavor characteristics of brown millet beverages under different treatments of selenium enrichment，germination，and selenium?rich germination，the volatile flavor components of different brown millet beverages under normal conditions，sele?nium enrichment，germination，and selenium?rich germination before and after Lactobacillus plantarum fer?mentation were determined by sensory evaluation，electronic nose，electronic tongue，and solid?phase micro?extractions&gas chromatography?mass spectrometry.The results showed that after Lactobacillus plantarum fer?mentation，the sensory quality of the beverage was improved obviously.The bitterness and astringency were re?duced，and the sour taste was enhanced.The flavor of the fermented beverage under the treatment of selenium?rich germination was the best in sensory evaluation.A total of 23 volatile substances were detected，including one aldehyde，seven alcohols，one alkane，seven acids，three phenols，three ketones，and one ester.The aroma components were mainly alcohols and acids，including 2?ethyl?1?hexanol，4?vinylphenol，and nonanoic acid.The cluster analysis of volatile components of the brown millet beverage before and after Lactobacillus plantarum fermentation was carried out.The heat map showed that the content of most alcohols and acids in?creased significantly after fermentation，while the content of aldehydes decreased significantly.The increased alcohols and acids may contribute significantly to the flavor of the beverage.