Abstract: In order to provide consumers with selection advice and producers with reference, this study compared fat composition and aroma differences of commercially available chicken seasonings. The fatty acid composition, free fatty acid and triglyceride content were determined and combined sensory evaluation with solid-phase microextraction gas chromatography. The main fatty acids in chicken seasoning fat were palmitic acid, oleic acid and linoleic acid, and the content of glycerol triglyceride was higher than 95%, and the content of free fatty acids was lower than 0.62%. In terms of flavor, the seven samples mainly exhibited chicken, sweet and onion-garlic aromas. The chicken aroma was derived from tetrahydrothiophen-3-one and (E,E)-2,4-decadienal from the oxidation of linoleic acid; ethyl maltol contributed to the sweet aroma of chicken seasonings and anisaldehyde gave No. 3 a strong sweet aroma. No. 6 and No.7 showed a distinct onion and garlic flavor, mainly due to the contribution of sulfur compounds that may come mainly from the small onions, onions and garlic added during production. The high content of anethole gave No. 5 an aniseed-like cool flavor. Anethole mainly came from the unique cumin powder in the formula. The content of aroma and volatile compounds varies remarkably among samples, mainly due to the differences in flavoring techniques and production formulations.