Based upon a fixed pre-soaking and cooking time,the flavor volatiles in un-soaked cooked rice(UCR) and pre-soaked cooked rice(PCR) were directly extracted by a headspace solid-phase mircoextraction(SPME) method and were analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 48 components in UCR were identified,including hydrocarbons(31 kinds),alcohols(6 kinds),aldehydes(4 kinds),ethers(1 kinds),esters(3 kinds) and other components(3 kinds).With the help of PCR,a total of 45 components were identified,including hydrocarbons(30 kinds),alcohols(3 kinds),aldehydes(5 kinds),ethers(2 kinds),esters(3 kinds) and other components(2 kinds).Among these components,non-hydrocarbon compounds were attributed to the main flavor of cooked rice.Further,the proportions of these non-hydrocarbon compounds in UCR were more than those in PCR,which indicated that pre-soaking treatment would greatly affect the flavor of cooked rice.