Abstract:To investigate the patterns of malt saccharification performance and volatile compounds before and after kilning，this study measured indicators such as the saccharification power of malt at different kilning levels. Concurrently，headspace gas chromatography-ion mobility spectrometry（HS-GC-IMS） was employed to determine the volatile compounds in malt kilned at 170，190，and 210 ℃. Results indicated that malt saccharification power decreased from 67.14 U/g to 15.60 U/g with increasing roasting temperature. α-amylase and β-amylase activities declined from 2.99 U/g and 3.46 U/g to 0.90 U/g and 0.69 U/g，respectively. Volatile compound analysis identified 55 compounds：11 alcohols，13 esters，6 acids，9 ketones，7 aldehydes，4 pyrazines，1 phenol，2 furans，1 pyrrole，and 1 other compound. Metabolites showing significant differences were screened using variable importance in projection （VIP） values＞1 and threshold size，ultimately identifying 32 key volatile compounds including 2，3-butanediol，nonanal，phenylacetaldehyde，and 2-nonanone. At a roasting temperature of 190 ℃，malt exhibited the greatest diversity and highest content of volatile compounds.