Abstract: Objective: In order to investigate the impact of nitrogen-modified atmosphere on the color, lipid oxidation, and volatile aroma compounds in rice during storage, providing technical references for the promotion and application of nitrogen-modified atmosphere technology. Methods: ‘Nanjing 46’ rice were utilized as the experimental material, the effects of nitrogen-modified atmosphere treatment on rice color, fatty acid value, and malondialdehyde (MDA) content were evaluated in rice during storage. Additionally, an electronic nose combined with gas chromatography-mass spectrometry (GC-MS) was employed to investigate the impact of nitrogen modified atmosphere on rice volatile compounds. Results: Nitrogen storage significantly reduced the increase of fatty acid value and MDA content during rice storage, while also inhibiting the decline in brightness (L^* value) and the rise in yellowness (b^* value). By the fifth month of storage, the fatty acid value and MDA content were 22.1% and 38.4% lower than the control group, respectively. Electronic nose analysis effectively distinguished rice samples under different treatments, with sensors W1W, W1S, and W2S exhibiting higher response values. Through the multivariate analysis of volatile substances, 12 distinct aroma components such as hexanal, nonanal, trans-2-nonenal, 1-octene-3-ol, tetradecane, hexadecane, and 2-pentylfuran were identified. Nitrogen treatment significantly suppressed the accumulation of volatile compounds such as aldehydes, alcohols, alkanes, and furans during storage, thereby reducing the formation of off-odors. Conclusion: Nitrogen-modified atmosphere reduces lipid oxidation and yellowing during rice storage, inhibits the accumulation of volatile compounds such as aldehydes, alcohols, alkanes, and furans produced by lipid oxidation, and maintains the flavor quality of rice.