This study was conducted to investigate various flavor components of barley meju during fermentation. The change of pH was 5.2∼5.6. L-value and b-value gradually decreased. a-value gradually increased until fifth day and then decreased. Among 75 flavor compounds identified in barley meju, 10 aldehydes and 10 ketones were most in number followed by 9 acids, 9 phenols, 7 hydrocarbons, 7 alcohols and 6 esters. The contents of ethyl acetate (67.8∼89.1%) was more than those of any other component followed by hexadecanoic acid (1.21∼12.00%) and tetramethylpyrazine (0.06∼12.30%).