Abstract: The aim was to explore the characteristics of quality of high palatability varieties, to establish an user-friendly eating evaluation methods. Through the sensory evaluation of rice palatability, starch RVA profiles, taste, viscosity and hardness, study on rice quality and excellent taste elements study rice quality and quality and eating elements. The results indicated that, the evaluation and selection of high-quality and eating varieties rice taste assessed the taste value determination and comprehensive evaluation. ‘Jigeng 509’ that natural storage for one year taste characteristics was poor, ‘Jindao102’ and ‘Jindao291’ taste characteristic was good. Quality and palatability rice was divided into Koshihikari type (Ⅰ type), Jindao102 type (Ⅱ type) and Jindao291 type (Ⅲ type). To cultivate ‘China Koshihikari rice’, ‘Jindao102’ and other types and many people need multiple-varieties, is the urgent task of confronting the breeders.