Abstract: To find effective indicators of evaluating the degree of rice aging deterioration and rice eating quality, changes in rice quality during storage aging were characterized by Rapid Visco Analyzer (RVA) and electronic nose in this study. The results showed that the pasting temperature significantly increased with the extension of the storage aging period from 0 to 8 months. Within the aging period of 2 to 8 months, the setback significantly increased, and the peak viscosity and breakdown significantly decreased. Rice odor change occurred in 0 to 6 months of storage aging could be clearly distinguished by electronic nose. Pasting temperature, setback, peak viscosity and breakdown obtained by the RVA, as well as odors determined by electronic nose, were good indicators to distinguish rice with different degree of deterioration excluding the case of seriously aged sample, which was very important for the monitoring and control of the quality of rice and its products.