Abstract:Twenty species of rice were selected as sample.The main effects of physical-chemical characteristics，cooking quality and flavor on eating quality of rice were investigated.Eating quality of rice were estimated by sensory evaluation，correlation analysis results showed that：water，protein and fat content of japonica rice had significant effects on eating quality，and the protein content was negatively correlated with eating quality（p≤0.01）；water，appearance and cold cooked rice texture of indica rice had significant positive effects on the eating quality（p ≤ 0.05），but the protein was negatively correlated with eating quality（p ≤ 0.01）.In cooking characteristics，rate of water absorption and expansion for japonica rice were negatively correlated with gloss and viscoelasticity of the cooked rice（p ≤ 0.05）；on the other hand，expansion rate of indica rice were positively correlated with gloss，and cold texture of cooked rice （p≤ 0.05）；moreover，dry material and iodine blue value of japonica rice had positively correlation with eating quality（p≤ 0.05），iodine blue value of indica rice had negatively correlation with softness（p ≤ 0.05）.