Abstract:Lipid， as the third major component of rice， has a significant impact on rice quality. To investigate the relationship between crude fat content and fatty acid value in japonica rice and its physicochemical properties and eating quality， five japonica rice varieties were selected for systematic characterization of their appearance quality， texture characteristics， cooking properties， eating quality， and gelatinization characteristics.The results showed that the crude fat content of japonica rice was positively correlated with amylose content，iodine blue value of rice soup， rice chewability， rice glossiness， final viscosity， setback value， and recovery value， which were obtained from rapid visco-analyzer （RVA） measurements. Conversely， it was negatively correlated with chalkiness rate and chalkiness degree. Japonica rice samples with higher lipid content exhibited superior cooking properties， appearance quality， texture characteristics， and eating quality.