Aroma components in Kesha tribute-rice,rice bran and paddy were extracted by steam distillation, and analyzed by gas chromatography-mass spectrometry( GC-MS).A total of 33 volatile components were identified in Kesha tribut-rice,54 in Kesha rice bran and 53 in Kesha paddy,respectively.The difference in main aroma components was that Kesha tribute-rice has aldehydes( 24.23%),rice bran has alcohols( 34.60%) and paddy has alcohols( 19.93%) and acids( 15.91%).The main aroma components were identified as 5-ethyldihydro-2( 3H)-furanone,2-nonanol,( E)-2-nonenal,( E,E)-2,4-nonadienal,( E,E)-2,4-decadienal,undecanal in Kesha tribute-rice,which had higher content than those in rice bran.Twenty four aroma compounds only extracted by Kesha rice bran accounted for 31.45% of the total volatile components,and main components were formic acid-hexyl ester,furfural,5-methyl-2-furancarboxaldehyde,nonanal,ethyl Acetate,2-pentylfuran,and octanal.The results showed that Kesha paddy contained more aromatic substances,and rice bran has more flavor compounds than tribute-rice.