Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC–IMS, and GC–MS

To explore the influence of cooking methods on the flavor parameters of Tibetan sheep, various techniques such as atmospheric-pressure (AP), high-pressure (HP), atmospheric-pressure high-pressure (APHP), and high-pressure atmospheric-pressure (HPAP) cooking were tested. The results indicated that APHP and HP cooking yielded the best sensory qualities, accounting for 26.15% and 25.51%, respectively. The HP group had the highest amino acid content at 34%, enhancing the meat's sweet taste due to alanine, glycine, arginine, and methionine. Among 40 detected fatty acids, the order of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and n-6/n-3 content was AP > APHP > HPAP > HP (<i>p</i> < 0.05). An electronic tongue and nose identified aroma components across the four cooking methods. Similarities in aroma were observed among the samples after cooking, while significant differences were found in the aroma components between the AP group and the other three cooking methods (<i>p</i> < 0.05). The gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) analyses of the meat in the four groups indicated that there were significant differences in volatile compounds among meat cooked with different methods (<i>p</i> < 0.05), with 56 and 365 flavor compounds detected by the two analytical techniques, respectively. Moreover, the GC-MS results indicated that the flavor substance content in the HP group accounted for 30.80% among these four sample groups. This comprehensive analysis showed that high-pressure steaming could significantly improve the flavor quality of Tibetan sheep, providing a theoretical basis and empirical reference for the optimization of pre-treatment conditions and the processing of Tibetan sheep.