Abstract: The 16 kinds of volatile compounds in cooked-rice based on different harvested time were analysed by headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrormetry (GC-MS) in this study, among which aldehydes played a dominant role, followed by ketones and alcohols. The results showed that the total peak area and number of flavor reduced with maturity, flavor was considered to be rich in early-harvested rice.