Abstract: Objectives: To investigate the mechanistic basis of the effects of Perilla essential oil and ginger juice on the flavor characteristics of roasted Megalobrama amblycephala (Wuchang fish) after frozen storage. Methods: Wuchang fish was selected as raw material to study the effect of Perilla essential oil and ginger salt on the flavor of grilled fish after frozen storage. A comparison was made between the treated (PG) and control (CK) groups that were frozen for 1, 30, 60, 90, and 120 d. After storage and cooking, the changes in volatile flavor compounds and sensory aspects combined with the S-curve and molecular docking technology were used to explore the effect of Perilla essential oil and ginger juice on fish taste. Results: After frozen storage for the same period, the sensory scores of "spicy taste""fishy taste acceptability", and "overall odor acceptability" in PG group were significantly higher than those in CK group (P<0.05). In addition, significant differences were observed in the electronic nose detection results of the two groups. During frozen storage, the primary flavor contributors were n-hexal and n-octanal. The relative odor activity value (ROAV) of linalool in the PG group was notably higher than that in the CK group, and linalool played an important role in the flavor characteristics of the fish in the PG group. The M values (actual threshold value/theoretical threshold value) of the mixtures of linalool and n-hexal (1:1, 2:1, and 3:1) after mixing was (12.00, 26.25, and 5.78), thus all >1, and a masking effect between linalool and n-hexal was observed. The binding energy of linalool and the OR1D2 receptor was -5.40 kcal·mol⁻¹, which was significantly lower than that of -4.46 kcal·mol⁻¹. In addition, the binding sites of linalool and n-hexal and the OR1D2 receptor were coincident; therefore, linalool could competitively inhibit the binding of n-hexal and the OR1D2 receptor. Conclusions: The flavor of roasted Wuchang fish can be improved by treatment with Perilla essential oil and ginger marinade, and the linalool produced by this treatment can mask the smell of n-hexal.