The volatile components of Maillard reaction productions in chicken bone extract （MRPs1） and Maillard reaction productions in the enzymatic hydrolysate of chicken bone extract （MRPs2） were analyzed using solid phase microextraction coupled with gas chromatography-mass spectrometry（SPME/GC-MS） and Electronic Nose（E-Nose）.Total of seventy-seven volatile compounds were identified in the two kinds of Maillard reaction prdouctions （MRPs）,including 18 alcohols,23 aldehydes and ketones,3 acids,10 esters,7 heterocyclic and 16 other compounds.Among them，26 commonly substances were identified in both of the two kinds of MRPs,such as 2-furanmethanol,2-methyl-3-furanthiol,1-nonanol,dodecanal,octanoic acid,etc.The relative contents of aldehydes and ketones in the MRPs2 were greater than those in the MRPs1,but the esters were in the majority of the MRPs1.Those compounds,e.g.,（E）-2-octen-1-ol,（6Z,9Z）-pentadecadien-1-ol，benzaldehyde,octanal,6-methyl-5-hepten-2-one,2-ethyl-3-hydroxy-4H-pyran-4-one,2,3,5-trimethyl-6-ethylpyrazine,2-［（methyldithio）methyl］-furan,constituted the characteristics of aroma components of the MRPs2 and γ-dodecalactone was the characteristic flavor of the MRP1.Besides the relatively content of 4-methyl-5 thiazoleethanol was high in both MRPs（but MRP1＜MRP2）-Total relative contents of those compounds，such as 2-furanmethanol,2-methyl-3-furanthiol,3-ethyl-2,5-dimethyl-pyrazine,3,5-diethyl-2-methyl-pyrazine,2,3-diethyl-5-methyl-pyrazine,2-pentyl-furan,constituted-the characteristics of aroma components of meat flavor,however，was relatively lower in the MRPs1.That may be one of the main reasons for the different flavor between the two kinds of MRPs，and this result was also confirmed by the Electronic Nose.At the same time,it also demonstrated that enzymatic hydrolysis had a great influence on the flavor components of Maillard reaction productions.The results of this study could provide a theoretical reference for the development of chicken bone extract and its flavor seasonings.