Abstract:Long-grain rice，japonica rice and milled rice samples were collected and fermented respectively to brew yellow rice wine under the same condition，the wines flavor quality was evaluated and analyzed by electronic nose and gas chromatography-mass spectrometer （GC-MS）.Through principal component analysis，canonical correlation analysis，cluster analysis and multivariate analysis of variance，it was found that，there were highly significant difference in flavor quality of the yellow rice wines fermented by different raw materials（P＜0.001）.The results of electronic nose indicated that，the response value of sensor W1C and W3C were higher in the yellow rice wine fermented by japonica rice （P＜0.05）.Meanwhile，the results of GC-MS analysis indicated that，the relative abundance of ethyl acetate and ethyl caproate of yellow rice wine fermented by japonica rice were significantly higher than others（P＜0.05），and isoamyl alcohol，isobutanol and 2-methyl-1-butanol had opposite tendency （P＜0.05）.Thus，we concluded that，the yellow rice wine fermented by japonica rice had better flavor quality.