Flavor of fresh rice noodles at different temperature were detected during 0～30 h storage through electronic nose to evaluate the freshness of fresh rice noodles, verified by total plate count and sensory evaluation by electronic nose. Results: The freshness of fresh rice noodles worsen with the storage temperature rise and time extension. At 4 ℃, there was no significant change in flavor of fresh rice noodles, the fresh rice noodles could maintain freshness for more than 30 h. At 25 ℃ and 37 ℃, respectively, the fresh rice noodles with peculiar smell at 24 h and 18 h. Response values of PEN3 with principal component analysis (PCA) electronic nose could identify fresh rice noodles samples stored at different conditions; In addition, the Loadings analysis proved that sensors W5S, W1W and W2W in the electronic nose PEN3 have an important impact during the detection.