New development on study of chicken flavor composition is discussed,including basic meat flavor and characteristic chicken flavor (e.g. 2,4-decadienal,2-methy1-3-furanthiol).

• 综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。