Abstract: This study developed a new product for the deep processing of fresh green wheat kernel.It mainly analyzed the flavors imparted by green wheat kernel flour and mung bean flour and the changes in flavor substances of green wheat-mung bean cake before and after steaming.Solid phase microextraction-gas chromatography-mass spectrometry combined with area normalization was used to analyze and calculate the types and relative content of volatile substances in green wheat kernel flour, mung bean flour, raw and steamed-green wheat mung bean cakes.The results showed that green wheat kernels imparted the raw-green wheat-mung bean cake with clear, almond, fruit and floral flavors; green beans imparted the raw-green wheat-mung bean cake with almond, clear, floral and nut tastes.In the steaming process of green wheat-mung bean cake, proteins, lipids, starch and other molecules reacted further to form new flavor substances.At the same time, high temperature could enhance the release but mask some flavor substances.Compared with raw-green wheat-mung bean cake, steamed-green wheat-mung bean cake contained more aldehydes and less esters, and had a stronger clear and fruity fragrance, which was pleasant in aroma.