The aim of this study was to determine possible differences of profiles in volatile compounds of the abdominal fat tissue between two types of chickens, "Geline de Touraine", an old breed, which presents the peculiarity to be reared during 120 days and a traditional chicken "Label Rouge" of 84 days. These differences of composition could be connected with differences of sensory and nutritional qualities and used in purposes of authentication of "Gelines de Touraine" notably to distinguish them from chickens "Label Rouge". Samples of abdominal fat tissue were thus taken from "Gelines" females slaughtered at 84 and 120 days and "labels" females slaughtered at 84 days only. Volatile compounds were collected by solid phase microextraction then analyzed by gas chromatography-mass spectrometry (SPME-GC-MS). A total of 217 volatile compounds were quantified in the volatile fraction of the abdominal fat tissue of the three groups of poultry. A variance analysis showed that 73 compounds significantly allowed discriminating at least one of the three poultry groups. Forty seven discriminating compounds were identified according to their structure in mass spectrometry. Various chemometric treatments were applied to these data to improve the distinction between the groups of chickens, and to identify biomarkers that distinguish "Gelines", independently of their slaughter age, from "Label Rouge" chickens. These experimental data suggest that the volatile compounds allow distinguishing differences induced by genotype and rearing duration and could be later used to authenticate label chickens, the distinctive character of which would be based on these criteria.