Abstract:Zanba is a traditional staple food in Xizang，made from whole-grain highland barley through processes such as roasting and grinding. Its distinctive aroma is one of the key factors attracting consumers and is significantly influenced by highland barley variety，processing technology，and storage conditions. However，the current lack of systematic elaboration on the volatile aroma compounds of Zanba and their influencing factors has hindered the improvement of Zanba quality. The composition of volatile aroma compounds in Zanba was reviewed，and the factors affecting its aroma were analyzed，aiming to provide a reference for fully understanding the flavor characteristics of Zanba flour and thereby improving the quality of Zanba.