Effect of different alcoholic drinks addition on the aroma characteristics of braised yak meat

In order to explore the changes of volatile flavor substances in braised yak meat cooked by different alcoholic drinks, braised yak meat was cooked by adding four kinds of alcoholic drinks, including Huangjiu, beer, Baijiu and wine. Using the cooked yak meat without adding the alcoholic drink as the control, the volatile flavor substances of 5 kinds of braised yak meat were determined by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The results were analyzed by principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), and the differences in aroma characteristics of braised yak meat were analyzed by sensory evaluation. The results showed that a total of 47 volatile flavor substances were detected in 5 kinds of braised yak meat samples by GC-IMS, including 17 esters, 9 alcohols, 8 ketones, 5 aldehydes, 3 acids, 3 pyrazines and 2 nitriles. The results of electronic nose analysis indicated that the differences among the 4 kinds of braised yak meat samples treated with the different alcoholic drinks were relatively small, but all showed significant differences to the control. The results of sensory evaluation showed that the color and aroma of braised yak meat in the Baijiu groups were better, and the treatment effect was more obvious. A total of 8 differential flavor substances (VIP>1) were screened by variable importance in projection (VIP) value. The flavor substances such as methyl benzoate, butanol and 1-pentanol Baijiu were the key differential flavor substances in yak meat after treatment with the different drinks.