Abstract: Volatile flavor constituents from cooking chicken breast were analyzed to provide some guidance for the preparation of related meat flavorings. Simultaneous distillation and solvent extraction(SDE) was applied when the chicken breast was boiled as stewing, and then solvent-assisted flavor evaporation( SAFE) was applied to extract the residue broth. A total of 151 volatiles were identified by gas chromatography and mass spectrometry( GC- MS), including 5 sulfur compounds, 7 nitrogen- containing heterocyclic compounds, 10oxygen-containing heterocyclic compounds,97 aliphatic compounds,29 aromatic compounds,and 3 terpenoids,among which the percentage of the aliphatic compounds ranked the greatest. By aroma extract dilution analysis(AEDA) of gas chromatography and olfactometry(GC-O),90 olfactory regions were found and 79 of them were identified. Those of higher flavor dilution factors(FD≥2~(10)) were 3-methional,bis(2-methyl-3-furyl)disulfide,2-furfurylthiol,4-methylthio-2-butanone,2-acetyl-1-pyrroline,(E,E)-2,4-decadienal,(E,E)-2,4-nonadienal,γ-decalactone,2,3-pentanedione,coumarin,etc,suggesting that they contributed much more to the cooking chicken flavor and would be used potentially in the preparation of cooking chicken flavorings.