In order to demonstrate the flavor characteristics of brown rice with various colors， the differences in volatile profiles of five-pigmented brown rice (black， red， purple， yellow， and green) originated from Yang County， Hanzhong were compared by gas chromatography-ion mobility spectroscopy (GC-IMS). Results showed that 62 volatile odorants were detected by GC-IMS from 75 peaks of five-pigmented brown rice samples， including 30 aldehydes (63.48%-70.39%)， 10 alcohols (8.47%-16.81%)， 10 ketones (10.13%-15.09%)， 6 esters (1.64%-6.15%)， 2 furans (2.39%-4.94%)， 2 acids (0.35%-1.34%)， and 2 ethers (0.35%-0.79%). Principal component analysis showed that the accumulated contribution ratio of the first two components was 72.2%， indicating that GC-IMS data can distinguish the volatile components of five-pigmented brown rice raw materials in Yang County. By establishing the odor fingerprint of pigmented brown rice in Yang County， the volatile profiles of brown rice with different colors are visualized， which contributes references for the brand and quality characteristics of pigmented rice in Yang County.