## 3 Results and Discussion
### Volatile Organic Compounds  
Flavor is composed of a combination of taste and aroma, and it is an essential factor affecting the repurchasing intention of consumers toward meat products [43]. In general, perceived flavor and aroma are strongly determined by both the individual VOC and the VOC class [44]. Although characterization studies on the flavor profiles of KNC have been conducted, an in-depth study of the newly developed breed WRMD 2 has not been carried out. As shown in Table 6, 142 VOCs were obtained, grouped into hydrocarbons (57), esters (17), alcohols (22), aldehydes (20), acids (10), ketones (8), and other compounds (8). Higher amounts of total alcohol, aldehyde, ketones, and other compounds were observed in Frozen-Thawed CB meat than in fresh CB meat (\(p<0.05\)). Conversely, the number of VOCs, especially total hydrocarbons, aldehydes, acids, ketones, and other compounds, was higher (\(p<0.05\)) in fresh WRMD 1 meat than in Frozen-Thawed WRMD 1 meat. Additionally, the amount of total ester was higher (\(p<0.05\)) in fresh meat than in Frozen-Thawed meat, irrespective of the chicken breed. Among the chicken breeds, WRMD 1 showed the highest content of ketones under fresh conditions. In contrast, under Frozen-Thawed conditions, the total amounts of alcohols, aldehydes, and ketones were higher in CB than in the KNC breeds (\(p<0.05\)). Similarly to these findings, the predominant VOCs in chicken meat are hydrocarbons [45]. Studies have reported aldehydes as the most essential flavoring substances owing to their low odor threshold [13; 46]. This compound is the main product of the lipolysis of fatty acids, primarily PUFAs. It contains a highly vulnerable bond, making it less stable than SFAs and MUFAs [13; 47]. Furthermore, among aldehydes in meat proteins that induce sensory perceptions, nonanal and octanal are categorized as pleasant compounds, whereas pentanal and hexanal are unpleasant compounds [48]. Pleasant volatile compounds, including nonanal (rose, orange, meaty), octanal (lemon, citrus, soap, orange peel, fat, and fruits), 2-methyl butanal (chocolate, cocoa, mocha, coffee, almond), 3-methyl butanal (malt, almond, chocolate), 2-methyl propanal (aldehyde, pungent, floral), and benzaldehyde (almond, burnt sugar), have been reported to be decreased or even lost during cold storage owing to excessive lipid  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Broler**} & \multicolumn{2}{c}{**HHB**} & \multicolumn{2}{c}{**WRMD1**} & \multicolumn{2}{c}{**WRMD2**} \\ \cline{2-9}
**Falty Acids (\%)** & \multicolumn{2}{c}{**Frozen-Thawed**} & \multicolumn{2}{c}{**Fresh**} & \multicolumn{2}{c}{**Frozen-Thawed**} & \multicolumn{2}{c}{**Fresh**} & \multicolumn{2}{c}{**Frozen-Thawed**} \\ \hline C14.0 & \(1.07\pm 0.03\) * & \(1.07\pm 0.02\) * & \(0.02\pm 0.04\) * & \(1.06\pm 0.13\)* & \(0.79\pm 0.03\)* & \(0.81\pm 0.10\)* & \(1.02\pm 0.05\)* & \(0.98\pm 0.15  
oxidation in chicken meat [49]. Interestingly, the present study showed a different trend in aldehyde concentrations between CB and KNC after freezing. The concentrations of 2-nonenal, (E)- (aldehyde, citrus, cucumber, fat), 2-octenal, (E)- (green, nut, fat), decanal (soap, orange peel, tallow), 2,4-decadienal, (E,E) (Asian pear, asparagus, corn, orange mint), nonanal, and octanal aldehydes increased remarkably in CB, but decreased in KNC breeds. [PERSON] et al. [13] reported that the increase in pleasant VOC content was due to the higher exposure of hydrophobic compounds, whereas the decreased pleasant VOC content was mainly due to lipid oxidation at \(-18\)\({}^{\circ}\)C [50]. Numerous factors are strongly correlated with the flavor development of chicken meat; for instance, age, breed, sex, diet, age at slaughter, and storage conditions [51; 52]. Different animal breeds produce different organoleptic perception and palatability [53]. Moreover, the high contents of bioactive and taste-active compounds in KNC generate an intense and unique flavor that is preferable for consumers [24; 54].