’Daohuaxiang No.2’ was used in this experiment. The data of aroma,taste, moothfeel of cooked rice at different concentrations of CO₂ were analyzed by Carbon dioxide Concentration Gradient（CCG）. The results showed that the aroma and taste of cooked rice became better with increasing of the concentration of CO₂. The increasing of the concentration of CO₂ was conductive to the improvement of the taste quality of rice.