Abstract: Flavor components of fresh rice and instant rice from five rice varieties, as well as the similarities and differences between them were studied. Flavor components were detected by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS ) , and compounds were identified by NIST and Wiley mass spectral library match retrieval and relative retention index (RI) . There were 31 kinds of flavor compounds in the five rice varieties, including aldehydes, alcohols, ketones, and furans.Compared with fresh rice, in addition to the 2-butyl-furan was not detected, instant rice flavor composition didn’t change much, but flavor intensity was weaken. So instant rice flavor was sure to have the broad application prospects.