The conditions governing animal production and technological processing of animal derived food products are determinant factors of meat and meat products quality, making them a key target for sustained research in the field of food product authentication. Volatile Organic Compounds (VOCs) are promising candidate biomarkers of the conditions of production of animal-derived food products. They may originate directly from the food ingredients consumed by the animals, from the rearing environment, or from the animal metabolism. As metabolism end-products, VOC composition of tissues and fluids may vary according to the physiological status of the animal which in turn is conditioned by the conditions of production; the VOC composition may also reflect variation in the transformation steps during the processing of raw tissues and fluids into animal-derived food products. The present paper aims to demonstrate the relevance of VOC analyses for authenticating any key information related to meat, milk and sea foods production chains.