Therefore the content of ethyl acetate in OFM was detected, and higher ethyl acetate
producing rice cultivar was preferable.The contents of ethyl acetate in OFM varied from
57.04 3.30 mg/L to 87.30 5.25 mg/L (Table 2). Significant differences (p < 0.05) were observed between some different individual rice cultivars. However, no significant differences were
observed among the rice groups of HY-rice, HEQ-rice and glutinous rice (p > 0.05). The coefficient between sensory overall preferences and ethyl acetate contents was 0.06 (Fig. 1),showing nearly no correlativity. This indicated that the variation of the ethyl acetate within 57.04 mg/L to 87.30 mg/L in OFM has no significant difference in the influence to the taste of turbid rice wine. This again indicated that the sensory overall preference of turbid rice wine represents for all the influences of overall physicochemical properties, rather than determined by a single