During food ingestion, the volatile compounds are able to stimulate olfactory receptors, leading to significant impact on acceptance, consumption and commercialization of food products. The aim of this study was to analyze the differences among the profile of volatile compounds from several rice varieties available in the market. Five rice varieties were acquired: wild, basmati, red, arborio and black. The volatile compounds were extracted and analyzed by HS-SPME-GC/MS. Samples were ground in a mortar and pestle, 2.5 g weighted in 20 mL vials and pre-incubated at 80°C for 60 min. The DVB/CAR/PDMS fiber was exposed in the headspace for 10 min and desorbed into the GC-MS injection port at 250°C for 1 min. Seventy three volatile compounds were identified in the wild rice, 55 in bastami rice, 64 in red rice, 47 in arborio rice and 60 in black rice. Hexanal, dodecane, 2-pentyl-furan, 6-methyl-5-hepten-2-one, nonanal, 1-octen-3-ol, 2-nonenal, linalool, 1-octanol, heptanoic acid, 4-pentylbutan-4-olide, octanoic acid, 6,10,14-trimethyl-2-pentadecanone and 2,4-bis(1,1-dimethylethyl)-phenol were the compounds identified in all analyzes samples. The profile of volatile compounds varied among the different varieties of rice, although 14 compounds were found in all samples.