The preparation,aromatic component analysis and antioxidation activity of chicken fat flavor(CFF) were studied.The optimal formula and technology for preparing CFF were determined as follows:chicken fat of 20 g was heated and oxidized to peroxide value over 20 meq/kg,then reacted with 0.7 g xylose,0.3 g glucose,0.5 g VB1,0.5 g L-Cys,0.7 g L-Ala,0.8 g Gly at 120℃ for 3 h.The CFF smelt good and the key aromatic components were identified by GC-MS.The key components included 2-methyltetrahy-drofuran-3-ketone,2-furan carbinol,2-acetyl furan,acetyl benzyl disulfide,dihydro-2-methyl-3(2H)-thiophenone,2-pyrrolyl methyl ketone,3-mercaptopropanoic acid methyl ester,4-methyl-5-thiazoleethanol and 2,2-dimethyl-1-octanol.There was no significant relationship between aromatic components and antioxidation activity of fat flavor.