Abstract: The experiment was conducted to study the contents of flavor precursors in breast meat of Fujian Hetian chickens with different sex and nutrition. The results were as follows: The sex had a significantly effect on the contents of abdominal fat percentage, amino acid(except Asp, Thr, Ser, Pro, Cys) and intramuscular fat(IMF), saturated fatty acid(SFA), monounsaturated fatty acid(MUFA), polyunsaturated fatty acid(PUFA)(P<0.05), but an insignificant effect on the contents of the 5’-Inosinic acid(IMP). The male versus the female breast muscle had higher levels of total amino-acids(TAA), IMP, SFA, MUFA proportion and lower levels of IMF and PUFA proportion. The dietary energy had a significant effect on the content of TAA, IMF, SFA, MUFA, PUFA in the breast muscle. The high versus the low dietary energy increased the SFA, MUFA proportion and decreased the IMP, IMF and PUFA proportion with no change in the TAA proportion. The dietary protein had a significant effect on the content of IMF, SFA, MUFA, PUFA and TAA of breast muscle. The high dietary protein decreased the IMF and SFA proportion and increased the PUFA proportion with inconsistent change in the MUFA proportion. The sensory analysis results as follows: The scores of the male breast muscle were higher than the female’s in the aroma and amumi and the tenderness was lower than the female’s. The high dietary nutrition decreased the scores of umaimi and tenderness and with no change in the scores of the aroma. But from the total acceptability, the sex had no effect on the acceptability and the low dietary nutrition had higher acceptability than the high dietary nutrition.