In order to reveal the effect of stewing time on the flavor of Matsutake chicken soup， and to find the optimal stewing duration. Using fresh Matsutake from Yajiang was taken as a sample. Combined with molecular sensory techniques such as the technologies of electronic tongue(E-tongue) and gas chromatography-ion mobility spectrometry (GC-IMS)， the analytical methods of principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) to analyze the flavor characteristics of the braised chicken with matsutake shreds by adopting the computational formula of relative odor activity values (ROAV). The results of research have showed that the date analysis of electronic tongue indicates that fresh matsutakes has a significant effect on the taste of the chicken soup. The umami value has increased from 2.1 to between 4.9 and 8.0 for different stewed time period sand by E-tongue， there are 45 compounds detected by GC-IMS in total， the concentration of aldehydes decreased from 47.88% to 21.13%. The ROAV value (128.08) confirmed that 3-methyl-1-butanol is the key compound of chicken soup with matsutake mushrooms. Among them， M-cymene， 3-octanol， and n-octanol were the characteristic compounds of the matsutake chicken soup， which gave the matsutake chicken soup a distinctive gasoline flavor， mossy fresh aroma， nutty flavor， mushroom odor， and metallic odor. The characteristic flavor of matsutake in chicken soup was most obvious after 5 min of simmering for optimal consumption. The results of this study provide a reference for the study of the flavor characteristics of Yajiang matsutake chicken soup.