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

Intramuscular fat (IMF) improves meat quality, but the mechanisms underlying its deposition remain unclear. The lipid and flavor profiles of chicken breast muscles with high (H-IMF) and low (L-IMF) fat content were analyzed using targeted lipidomics and electronic nose technology. In H-IMF meat, triglycerides and phospholipids, particularly TAG52:0(16:0) and PC(18:2/18:2), were more abundant than L-IMF, while monoacylglycerols, primarily MAG(18:1) and MAG(18:2), were reduced. H-IMF meat exhibited improved water-holding capacity, tenderness, and flavor. The enhanced aroma profile was primarily attributed to aldehydes, ketones, alkanes, nitrides, and aromatic compounds. However, differences in aroma were lost after frozen storage, with H-IMF meat showing a more pronounced decline over prolonged storage. PE(18:0/20:5), PG(16:0/18:0), and CE(16:1) were significantly positively correlated with key aroma compounds, while MAG(18:2) and MAG(20:3) showed negative correlations. These findings offer novel insights into IMF deposition mechanisms, providing guidance for cold storage strategies tailored to meats with varying quality characteristics.