Gas-liquid chromatography was used to examine the steam-volatile fraction of roasted barley. Ethanal, propanal,* 2-methylpropanal, 2-methylbutanal, 3methylbutanal, pentanal,* hexanal,* furfural, propanone, butanone, 2,3-butanedione,* 2,3-pentanedione, ethanol,* and pentanol* were identified in the headspace. Pyridine, pyrazine,* methylpyrazine, 2,5-dimethylpyrazine, 2,3-dimethylpyrazine,* trimethylpyrazine, 2-ethyl-3-methylpyrazine,* 2-ethyl-5-methylpyrazine, 2,5-dimethyl-3-ethylpyrazine,* and 3,5-dimethyl-2-ethylpyrazine* were found in the basic fraction. Flavor aspects are discussed. The compounds with an asterisk have not previously been reported as present in roasted barley.Roasted barley is sometimes used to provide the desired color in dark beers.