It is a critical and common challenge for liquor enterprises to digitally and objectively describe and evaluate the sensory characteristics of Baijiu, thereby strengthening the connection with consumers and guiding the design of Baijiu body. This review explores how flavor chemical analysis tools, such as electronic tongue and electronic nose, combined with brain science tools like electroencephalogram (EEG) and functional near-infrared spectroscopy (fNIRS) technology, can contribute to establishing a modern sensory analysis technology system and guide the design of Baijiu body more scientifically. Through temporal dominance of sensations, professional panel tasting description, and spatial mapping with consumer experience descriptions, it is expected to effectively bridge professional sensory evaluation with consumer perception, enabling the accurate description of the quality characteristics of Baijiu while making it easy for consumers to understand and accept. With the continuous technological progress and evolving consumer tastes, enterprises must grasp the trends in consumer preferences and shifting demands by scientifically and digitally evaluating the sensory characteristics of alcoholic beverages, so as to proactively optimize product design.