To compare the effects of cinnamon additions on volatile flavor compounds of stewed chicken and provide references for cinnamon application in traditional sauced meat processing.Electronic nose and HS-SPME-GC-MS were used to detect the stewed chicken samples with different cinnamon concentrations(0%,0.05%,0.1%,0.2%,and 0.3%).Results: The electronic nose signals of different samples showed a strong cluster property.With the increase of cinnamon addition,54,60,63,65 and 80 volatile flavor compounds were identified successively.Compared with the contrast group,40 new flavor compounds(cinnamaldehyde,cineole,geranylacetone,coumarin,p-cymene,caryophyllene,etc) were found in the cinnamon groups.Terpenes content increased the most in 0.3% cinnamon group.The newly-added volatile flavor compounds in chicken samples with cinnamon were mainly contributed by the addition of cinnamon.When the addition amount of cinnamon reached to 0.3%,terpenes in chicken samples sharply increased and volatile flavour components changed greatly.