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

Xiaohan Jia, Xinhui Wang, Zhiping Zhao, Chong Wang, Caihong Shen, Zonghua Ao, Yanyan Liu, Xin Nie, Guanghong Zhou

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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9 authors.

Xiaohan JiaMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Xinhui WangMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Zhiping ZhaoMeat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Chong WangCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Caihong ShenSolid-state Brewing Technology Innovation Center of Sichuan, Luzhou 646000, China.

Zonghua AoSolid-state Brewing Technology Innovation Center of Sichuan, Luzhou 646000, China.

Yanyan LiuCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Xin NieCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.

Guanghong ZhouState Key Laboratory of Meat Quality Control and Cultured Meat Development; Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

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6 · The paper itself

Abstract

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.

Indexed as

BaijiuDeodorization mechanismFlavor chemistryLambQuality characteristics

Identifiers

PMID42871570

DOI10.1016/j.fochx.2026.104545

PMCPMC13658903

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.