Abstract: Phospholipids are one of the most important flavor precursors of the meat. Chicken fat is normally derived from fatty and chicken soup aroma. The oxidation of fatty acids, especially the degradation of unsaturated fatty acids, is critical to the formation of chicken characteristics. Phospholipids in the deposit fat of chicken can play a significant role in the characteristic aroma of chicken fat. In this study, phospholipids in chicken fat tissue were extracted by ethanol, and then precipitation of phospholipids using acetone. A Phosphomolybdate Blue Spectrophotometry was selected to determine the contents of phospholipids in chicken fat tissue, de-phospholipids treated chicken fat tissue, and extracted phospholipids. The relative contents of volatile compounds were analyzed by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC-MS), and aroma intensities of chicken fat samples were characterized by sensory evaluation of sequencing test. The results showed that the contents of phospholipids in chicken fat tissue, de-phospholipids treated chicken fat tissue, and extracted phospholipids were 56.69±3.89, 28.10±1.18 and 537.19±20.95 mg/g, respectively. Ethanol can be expected to serve as an effective solution in the extracting of phospholipids, where most of the phospholipids were removed from chicken fat tissue. Volatile compounds were identified by GC-MS analysis in de-phospholipids chicken fat, chicken fat, chicken fat with added phospholipids, and phospholipids sample, respectively. The removal of phospholipids showed a markedly different volatile profile, and the quantities of aliphatic aldehydes were considerably reduced, where only traces of unsaturated aldehyde of (E)-2-heptenal, (E)-2-pentenal were found. The chicken fat with added phospholipids sample had a significant increase in most of the lipid-derived compounds, compared with the de-phospholipids chicken fat sample, especially, (E, E)-2,4-decadienal, (E)-2-nonenal, (E)-2-heptenal, 1-octen-3-ol and 1-octen-3-one, where the characteristic odorants of chicken meat increased 4.5, 7.8, 9.4, 5.0 and 10.4 times, respectively. When linoleate residues assembled in a phospholipid, the C9 position can be the most favored position for the formation of hydroperoxides during the radical initiation step of autoxidation. Since the C9 hydroperoxide was the precursor for (E, E)-2, 4-decadienal, the chicken fat with added phospholipids sample was more likely to form (E, E)-2,4-decadienal, indicating a characteristic odor impact compound in chicken. Meanwhile, hexanal was usually used as the index of warmed-over flavor, and the relative contents of hexanal had no significant difference between the chicken fat with added phospholipids sample and chicken fat sample. Besides, methyl ketones and saturated alcohols, which had higher odor thresholds to be produced by oxidative and thermal degradation of saturated fatty acids, also tended to increase in chicken fat with added phospholipids sample. The main reason was that phospholipids were rich in unsaturated fatty acids, thereby to be more prone to oxidative degradation under heating conditions. Moreover, once the lipid oxidation process had been initiated by the more reactive and more unsaturated fatty acids, this reaction can promote the oxidation of the less reactive fatty acids. Sensory analysis of sequencing test showed that the addition of phospholipids can significantly increase the aroma intensity of chicken fat, whereas, the de-phospholipids chicken fat sample had the weakest intensity. This finding can provide a sound evidence that the phospholipids extracted from chicken deposit fat tissue can be used to significantly increase the aroma intensity of chicken fat. It is highly expected for a potential use for the research and development of chicken fat with strong aroma.