Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry

Lamb has a strong gamey odor, but commercial cooking wines exhibit limited deodorizing efficacy. Although Baijiu significantly improves lamb flavor through deodorization and flavor enhancement, the mechanism remains unclear. This study investigated how several classic-aroma Baijiu varieties improve the flavor quality of Sautéed Lamb Slices with Scallion using multiple analytical techniques. Baijiu marination increased free amino acids and total acid content, and inhibited lipid oxidation during cooking. LF-NMR indicated that Baijiu promoted bound water migration to a more free state, improving water-holding capacity and juiciness. GC-IMS and sensory evaluation revealed that Baijiu significantly reduced gamey aldehydes and ketones while enriching esters, with the strong-aroma JZ group achieving the highest nonanal elimination rate (61.11%). Ethanol promotes off-odor dissociation and volatilization by disrupting hydrogen bonds and hydrophobic interactions of myofibrillar proteins. This study elucidates for the first time the mechanism by which different Baijiu aroma types improve lamb flavor during cooking.