Natural fermented ′old mouth′ and pure yeast mixed with Lactobacillus plantarum and yeast mixed with lactic acid bacteria were used as starter cultures to make brown rice cake. The volatile flavor components of brown rice cake were analyzed by gas chromatography-mass spectrometry (GC-MS) combined with electronic nose and sensory evaluation. The results showed that: 2% yeast compounded with 1.2% Lactobacillus plantarum， 2% yeast compounded with 0.9% lactic acid bacteria fermented for 3 h， 16% ′old mouth′ fermented for 15 h， the volatile flavor substances of the three brown rice cakes were similar. The results of principal component analysis and cluster analysis of volatile flavor substances showed that the sensory evaluation results were positively correlated with the contents of propyl acetate， 3-hydroxy-2-pentanone， acetoin， ethyl octanoate and nonal. The principal component analysis of volatile substances showed that the sensory evaluation results were positively correlated with ketones and esters. At the same time， the comparative analysis of the texture characteristics of brown rice cake showed that 2% yeast combined with 1.2% Lactobacillus plantarum or 0.9% Lactobacillus fermented for 3 h and 16% ′old mouth′ fermented for 15 h had the best texture characteristics