以全谷物高原青稞为原料，设计不同烘烤条件，制作9组饮料样品，采用感官评定与仪器（电子舌）评定相结合的方法对其味觉指标进行分析。感官结果表明，温度150℃，时间90 min，此条件下烘烤青稞制作的谷物饮料的香气、滋味和色泽是最佳的；电子舌试验表明，原料烘烤温度对各样品的酸味、苦味、涩味和咸味影响较大，同一温度下，不同烘烤时间对样品味觉指标影响较小。与未经烘烤处理的0#样品相比，120℃烘烤原料制作的样品味觉指标差异不大，180℃烘烤原料制作的样品的酸味、苦味和涩味较为强烈，而150℃烘烤原料制作的样品味觉指标较为适中，是多数人所能接受的。

Nine groups of beverage samples were made of whole highland barley under different baking conditions. The taste indicators of all samples were analyzed by sensory evaluation and electronic tongue test. The results of sensory evaluation showed that aroma, taste and color of the beverage made of highland barley baked at 150℃ for 90 min was better. The electronic tongue test results showed that baking temperature of highland barley had significant effect on sourness, bitterness, astringency and saltiness of beverage, and the baking time had lesse effect on taste indicators at the same baking temperature. Those samples made of highland barley baked at 120℃ had no difference with the control group, but the samples baked at 180℃ had more sourness, bitterness and astringency. The taste indicators of samples made with highland barley baked at 150℃ was moderate and acceptable to most people.