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

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-10-01 DOI:10.1016/j.fochx.2026.104545

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

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引用次数: 0

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.

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从分子感官科学和风味化学的角度探讨葱花羊肉片中经典香气白酒的品质改善机制。

羊肉有强烈的野味，但商用料酒的除臭效果有限。虽然白酒通过脱臭和增味显著改善羊肉风味，但机理尚不清楚。采用多种分析技术，研究了几种经典香气白酒品种对葱花烤羊片风味品质的改善作用。白酒浸泡提高了游离氨基酸和总酸含量，抑制了蒸煮过程中脂质氧化。LF-NMR表明，白酒促进结合水向更自由的状态迁移，提高了保水能力和多汁性。GC-IMS和感官评价显示，白酒显著降低了野味醛类和酮类，同时富集了酯类，其中香气较浓的JZ组对野味醛类和酮类的去除率最高（61.11%）。乙醇通过破坏肌纤维蛋白的氢键和疏水相互作用促进异味解离和挥发。本研究首次阐明了不同白酒香气类型对羊肉风味的改善机理。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.