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Pulu mandoti is a variety of red rice which has a unique aroma. Pulu mandoti rice is only able to grow in two regions, namely salukanan dan kendenan, district of enrekang, South Sulawesi province. However, the volatile aromatic compound has not been studied. Therefore the objective of the research is to study the aroma profile and identify key aroma compounds in pulu mandoti. For identify the aroma profile of pulu mandoti, white rice and black rice from Enrekang analyses. Twenty-five volatile compounds and forty volatile compounds were identified by gas chromatography-mass spectrophotometry using simultaneously stem distillation for extract aroma compound from rice matrices. Several of volatile compound such as hexanal, 2-pentyl furan, 1-pentanol, 2-acetyl-1-pyrroline, 1-hexanol, 1-octen-3-ol, 1 heptanol, benzaldehyde. All rice from the district of Enrekang has 2-pentyl furan. The pleasant aroma of pulu mandoti salukanan and pulu mandoti kendenan are probably due to 2-acetyl-1-pyrroline.