Characterization changes of volatile organic compounds in Aconitum sinomontanum Nakai (Gao Wu Tou) with different proportions of yellow wine steamed by GC-IMS, E-nose

•This study was the first to use GC-IMS and E-nose to investigate the effect of different proportions of yellow wine on the volatile components in yellow wine-steamed A. sinomontanum.•Different proportions of yellow wine had a certain impact on yellow wine-steamed A. sinomontanum.•The unique odor of steamed A. sinomontanum may be related to the aldehydes and esters it contains, such as benzalde-hyde, 2-Methylbutanol acetate.•The optimal proportion of yellow wine was obtained, which is 15 %. Gas chromatography-ion mobility spectrometry (GC-IMS) combined with multiple analytical methods and E-nose were used to study the differences in volatile organic compounds (VOCs) in 0 %, 10 %, 15 %, 20 %, 25 % yellow wine steamed A. sinomontanum and its raw products. The results indicated that the VOCs in different proportions of yellow wine steamed A. sinomontanum and its raw products were mainly composed of aldehydes, ketones, alcohols, ethers, esters, acids, and heterocycles. Among them, the contents of the aldehydes, ketones, heterocycles, alcohols and esters are remarkably higher than those of other compounds. The results based on multiple analysis methods such as PCA and fingerprint analysis showed that there were certain differences between steaming A. sinomontanum with different proportions of yellow wine and the raw products. Among them, yellow wine has a 15 % proportion and the highest content of VOCs, and perhaps the best proportion of yellow wine for steaming A. sinomontanum. Simultaneously, it is speculated that the unique odor of steamed A. sinomontanum may be related to the aldehydes and esters it contains, such as benzalde-hyde, 2-Methylbutanol acetate. In addition, the E-nose results of this study could be helpful for flavor identification and distinction of raw and processed products from A. sinomontanum.