Integrated targeted lipidomics and electronic nose analyses reveal lipid composition differences between chicken meat with varying fat levels and odor dynamics during cold storage

Puntos clave

• Differences in lipid composition impact the odor dynamics of chicken meat during cold storage.
• Higher fat levels correlate with specific lipid profiles influencing meat aroma over time.
• Analysis utilized integrated targeted lipidomics and electronic nose techniques for precise results.
• Supports the need for optimized storage methods to maintain meat quality and aroma, especially in varying fat content.