Abstract: The purpose of this study was to reduce gamey taste of chicken soup. The correlation between the two main odor components(heptanal and(E)-2-nonenal)and the gamey taste were also studied. In the experiment Hetian Hen meat was first parboiled and pretreated with calcium chloride and lipase,and then made chicken soup. In addition,gas chromatography-mass spectrometry(GC-MS)was used to determine the concentration of two odor compounds in pretreated chicken and chicken soup. The gamey taste of chicken soup was evaluated by sensory evaluation. The results showed that the concentration of the two odor compounds in the twice parboiling chicken soup was significantly lower than the chicken soup without parboiling(P<0.05). The preparation processed by using composite pretreatment with calcium chloride and lipase and then parboiling chicken significantly increased the dissolution of the two compounds in the parboiling process,furthermore,the concentration of the two compounds in the prepared chicken soup were significantly lower than the control group(P<0.05). The results of sensory evaluation showed that the concentration of heptanal and(E)-2-nonenal were negatively correlated with the gamey taste evaluation of chicken soup(r=-0.987,P<0.05;r=-0.981,P<0.05)and negatively correlated with the overall sensory quality of chicken soup(r=-0.976,P<0.05;r=-0.965,P<0.05). Therefore, the preparation process of the chicken soup by parboiling chicken twice after using the composite pretreatment of calcium chloride and lipase could effectively reduce the gamey taste in the chicken soup and improve the overall sensory quality of the chicken soup.