In order to study the effect of free amino acids on flavor compounds of yak meat during baking and their correlation， sensory description and gas chromatography-ion mobility spectrometry (GC-IMS) were used， automatic amino acid analyzer detects free amino acids， odor activity value (OAV) and taste activity value (TAV) were used to determine the relationship between the concentration of key compounds and the taste threshold value of free amino acids， and the changes and effects of key compounds were analyzed by orthogonal partial least squares discrimination analysis (OPLS-DA) and principal component analysis (PCA)， respectively， using multiple least squares statistics. The results showed that 95 compounds were identified by GC-IMS， including 17 aldehydes， 14 alcohols， 18 esters， 17 ketones， 2 acids， 13 heterocyclic compounds and 14 alkenes. The most influential compounds were ketones (21.01%-28.57%)， which could make yak meat present milk flavor and fruit flavor， followed by heterocyclic compounds(15.26%-22.55%)， which could make yak meat present nut， mushroom and roast flavor. A total of 17 kinds of free amino acids were detected， among which Glu， Ala and Trp were the most prominent， which made yak meat taste sweet. Arg was the key flavor amino acid of yak meat. PCA analysis showed that yak-C and D had the best flavor and yak-B， E and F were similar. The results provide a reference for distinguishing the flavor characteristics of yak meat and the flavor mechanism of amino acids.