A linear correlation was found by stepwise multiple regression analysis between the sensory score of barley bran sauce aroma and the absolute gas chromatogram (GC) data transformed with square root. In spite of highly significant relationship between the quantity of the peak and the sensory score, it is difficult to estimate the aroma quality of barley bran sauce samples on the basis of only one peak. Peak 29 (methyl 9,12,15-octadecatrienoate) contributed most to the aroma of barley bran sauce. This was followed by 27 (methyl 9,12-octadecadienoate), 28 (ethyl 9,12-octadecadienoate), 12 (phenyl acetaldehyde), and 9 (methyl furfural) in terms of absolute value. When it was calculated using absolute value transformed by square root, peak 28 (ethyl 9,12-octadecadienoate) made the highest contribution to the aroma of barley bran sauce of among the peaks. It was followed by 31 (9,12-octadecadienoic acid), 27 (methyl 9,12-octadecadienoate), 12 (phenyl acetaldehyde), and 29 (methyl 9,12,15-octadecatrienoate).