Abstract:In order to improve the reliability of the aroma component analysis of chicken flavours and compare the effect of extracted chicken flavour components with different fiber coating extraction heads，headspace solid-phase micro-extraction（HS-SPME）combined with gas chromatography mass spectrometry was used.Gas chromatography-mass spectrometry （GC-MS）detection technology was used to extract and analyze the types and composition of volatile flavor substances in thermally-reactive chicken flavors.The optimal extraction head was selected.In this paper，the sensitivity and principal component analysis （PCA）methods were used to compare the amount and content of aroma components to establish an aroma quality evaluation model.The correlations between different fiber coating extraction heads（75 μm CAR/PDMS，65 μm DVB/PDMS，85 μm PA，50/30 μm DVB/CAR/PDMS）and the extracted volatile substances were studied.The results showed that the 75 μm CAR/PDMS extraction head was the optimal extraction head for extracted volatile substances from chicken flavor samples.The extracted sample contained a total of 146 volatile substances，including 24 alcohols（16.44%）and 16 aldehydes（10.96%），12 kinds of pyrazines（8.22%），13 kinds of furans（ketones）（8.91%），10 kinds of sulfur compounds（6.85%）and other aroma substances，2-methyl-3-furanthiol，2-methyl-3-pentanethiol，（E，E）-2，4-decadienal，（E，E）-2，4-heptadienal and trans-2-nonenal scented compounds were detected.