Two rice varieties named Yanfeng and Liaoxing were as research objects studied on flavor changed during rice storage. The results showed that high temperature increased free amino acids and fructose content， but reduced sucrose and glucose content. The TAV values of aspartic acid， glutamic acid， serine， glycine， alanine， valine， lysine， isoleucine， leucine， histidine， arginine， and methionine during storage were all greater than 1， and the TAV values of glutamic acid were always the largest. Sucrose only contributed to the sweetness of Liaoxing， while glucose and fructose did not contribute to the sweetness during storage. Partial least squares regression analysis was used to establish a prediction model for taste of stored rice. The correlation coefficients of umami amino acids， sweet amino acids， glucose， and sucrose were close to or exceeded 80%. Volatile also changed during storage. Pyrazines， furanone， furans， aldehydes， alcohols， acids， and other substances were newly formed. In addition， discriminant factor analyses of electronic tongue and electronic nose were used to distinguish rice samples， which further indicated that there were differences in the overall information on taste and aroma of rice during storage.