Abstract:To investigate the effect of hawthorn treatment on volatile flavor compounds in chicken meat，HS-SPME-GC-MS combined with an electronic nose and an electronic tongue was employed to analyze hawthorntreated and control chicken samples. A total of60 volatile compounds were identified，and hawthorn treatment significantly altered the volatile composition：aldehyde content increased by 197.8%，ketone content increased by 136.9%，and alcohol content decreased by 65.2%. Based on odor activity value （OAV） analysis，six key aroma compounds （OAV＞1） were identified，among which benzaldehyde contributed to aroma only in the hawthorn-treated group （OAV of 118.53），and hexyl acetate was detected only in the control group （OAV of 295.38），indicating that hawthorn treatment significantly altered the aroma profile. E-nose and E-tongue PCA results both achieved good separation between the two groups （cumulative variance contribution rates of 80.84% and 99.37%，respectively）. Orthogonal partial least squares discriminant analysis （OPLS-DA） combined with t-test finally identified 35 significantly different characteristic volatile compounds.