This study examined 22 different varieties of highland barley from various regions in Qinghai province to determine which cook best and taste best. Researchers measured how well the barley absorbed water when cooked, its texture, and asked trained tasters to evaluate taste and aroma. They identified the key flavor compounds that make cooked barley smell and taste good, with hexanal and ester compounds being especially important. The study found that certain barley varieties, particularly from Guinan and Dulan regions, had superior cooking characteristics and flavor profiles.