To characterize the aroma of cooked Korean non-aromatic rice, volatiles were extracted by simultaneous steam distillation and solvent extraction (SDE) and dynamic headspace sampling (DHS). The potent aroma-active compounds were then evaluated using gas chromatographyolfactometry. A total of 16 aroma-active compounds with log3 flavor dilution >1 were detected by SDE. On the other hand, 10 aroma-active compounds were detected by DHS. 2-Methyl-3-furanthiol (2-MF) and 2-acetyl-1-pyrroline were considered the most potent aroma-active compounds in cooked Korean non-aromatic rice. Especially, 2-MF was identified for the first time as a potential aroma-active compound of cooked Korean non-aromatic rice.