The changes in fatty acid and their relationship with tasting quality of brown rice with different moisture content stored in three different temperatures, low temperature (15 ℃), quasi-low temperature (20 ℃) and high temperature (30 ℃) were studied. The results showed that the fatty acid value (FAV) of the brown rice from the industrial processing were higher than those husked in the laboratory and kept increasing during the storage, especially for the samples with high moisture content as 18.5%, increased dramatically. The changes in FAV of the samples whose moisture content were lower than 17.5% was not different between been stored in 15 ℃ and 20 ℃ for six months. The oleic acids increased significantly during storage, while linoleic acid decreased with highly significant negative correlation. The palmitic acid was in increasing trend at high temperature. The FAV related with edible quality significantly, which could be used to predict the edible quality of brown rice during storage.