Abstract: The effect of extraction methods on flavor analysis of rice bran was investigated.Four commonly used flavor extraction methods were selected and the flavor extracts were further analyzed by GC-MS.The result showed that accelerated solvent extraction (ASE) only extracted 8 compounds.Simultaneous distillation extraction (SDE) extracted 33 compounds, which were mainly high boiling point ones.Static headspace extraction (SHS) extracted 22 compounds including esters, acids and aldehydes with relatively high concentration.However, those compounds have limited contribution to the rice bran flavor.Solid phase microextraction (SPME) extracted a total of 51 compounds, including benzene, hydrocarbons, aldehydes, alcohols, ketones, esters, acids and heterocyclic flavor substances.Furthermore, those compounds were major contributors to rice bran flavor.The SPME method was simple, rapid, solvent-free and can retain most rice bran flavor compounds.The results had demonstrated that SPME method was suitable for the extraction of rice bran flavor compounds, thus could be used as preprocessing method for rice bran flavor substances analysis.