Objective This study aims to develop liquors with excellent deodorizing and aroma-enhancing abilities.Methods The characteristic fishy substances of chicken gizzards were identified by gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odor activity value (ROAV). The deodorizing and aroma-enhancing effects of three cooking Baijiu products (A, B, and C) on chicken gizzards were investigated.Results A total of 73 volatile components were detected by GC-IMS, and 13 differential flavor substances were screened as biomarkers based on the VIP values to distinguish between different treatment groups. Additionally, nine fishy and off-flavor components were identified based on ROAV, including butyraldehyde, hexanol-M, 2-octanone, and 2-butanone-M. The fingerprint and quantitative analyses of flavor substances demonstrated that the three cooking Baijiu products showed better deodorizing effects than cooking wine.Conclusion Cooking Baijiu A exhibited a strong deodorizing effect and imparted significant amounts of characteristic aroma components such as ethyl esters and terpenes to the chicken gizzards, showing a strong aroma-enhancing effect.