As the main grain product in China, the flavor and quality of rice have attracted much attention. Different varieties or different producing areas may give rice unique flavor. The current methods of extracting rice flavor compounds (SAFE, SDE, SPME, P&T, SFE, etc.) were compared. The mechanism of producing rice flavor substances was discussed. Different rice varieties, growth environment, storage conditions, amylose content, cooking method, soaking time and so on would affect rice flavor, but the relationship between volatile matter and aroma is still not clear. However, 2-AP is generally considered to be a marker to distinguish aromatic rice from non aromatic rice. At the same time, the flavor compounds, processing methods, production mechanism and other thing of some rice derived foods were also listed. It provides a certain reference and theoretical basis for the recovery and application of rice flavor substances.