Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H_2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC). This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in H_2S evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat. It could be concluded that a proper evolution of H_2S and protection against lipid oxidation during cooking were important to produce an excellent chichen and pork mixture meat flavor.