Abstract:The edible quality，nutritional quality，and volatile flavor compounds of meat samples collected from 240-day-old geese of four breeds （Yangzhou geese，Zhedong geese，Wanxi geese，and Landes geese；12 geese were sampled for each breed）were measured.The results showed that the goose meat samples of all the four breeds had normal pH and good color.Wanxi geese had the highest cooked meat percentage，demonstrating the best quality，and Zhedong geese had the lowest shear force.The protein，fat，moisture，and ash content had little differences among the four goose breeds（P＞0.05）.A total of 30 fatty acids were detected in the goose meat samples of the four breeds，and the fatty acid content of Wanxi geese was the highest，reaching 51.55 mg/100 g.Palmitic acid，stearic acid，behenic acid，oleic acid，and eicosapentaenoic acid were the main fatty acids（81.83%）in the meat of Wanxi geees，and the polyunsaturated fatty acid/saturated fatty acid（PUFA/SFA）ratio reached 2.52.Landes geese had the lowest atherogenic index（0.23），followed by Wanxi geese.A total of 17 amino acids were detected in the goose meat，including 7 essential amino acids.Wanxi geese had the highest amino acid content （41.57 mg/100 g），the essential amino acid/total amino acid （EAA/TAA）proportion of 33.12%，and umami amino acid content of 0.96 mg/100 g.A total of 17 volatile organic compounds（VOCs）were identified.Aldehydes，ketones，and acids were the main VOCs of raw goose meat.Wanxi geese had the most abundant VOCs，which were dominated by 3-hydroxy-2-butanone，acetone，and four acids.The results of principal component analysis showed that long-chain unsaturated fatty acids and some amino acids（Val，Leu，Lys，Tyr，and Arg）were the markers distinguishing Wanxi geese and Yangzhou geese from other goose breeds，respectively.Yangzhou geese showed high similarity with Zhedong geese.