Abstract: With chicken breast and chicken leg meat as raw materials, regular-pressure and high-pressure cooking were carried out respectively, and the influence of two processing methods on chicken flavor characteristics and flavor substances by electronic nose combined with GC-MS. The study showed that the PCA analysis method of electronic nose could well distinguish the changes of chicken flavor in different heating methods. A total of 61volatile substances were detected in the chicken cooked at normal pressure and 57 compounds in the chicken cooked at high pressure, and aldehydes were the main volatile flavor substances in both chicken.