In this paper， solid phase microextraction （SPME） combined GC-MS （SPEM/GC-MS） was used to identify the composition of the volatile compounds produced by fusarium pose in different culture periods. The results showed that different volatile compounds were produced of aldehydes， alcohols， ketones， acids and aromatic compounds in different culture stages. And at the same time the volatile flavor compounds of barley and finished malt has a high degree of similarity. However， it had an influence on the malt flavor that was mainly reflected in content of flavor compounds， did not produce new flavor metabolic compounds. Therefore， fusarium pose on the composition of malt flavor and the formation will have a certain impact.