This study compared the aroma and flavor compounds in raw duck meat from two different breeding types: slower-growing heritage breeds and faster-growing commercial breeds. Using advanced chemical analysis tools, researchers found that slow-growing ducks produce meat with a fatty and fruity smell due to higher levels of certain oils, while fast-growing ducks have a mushroom-like aroma. The study also revealed that differences in the meat’s chemical composition, particularly in fat metabolism and amino acids, explain these flavor differences and can help duck farmers breed better-tasting birds.