Nongxiang baijiu Saccounts for over 50% of the Chinese baijiu market share, reflecting its considerable popularity among consumers. Positioning it as a consumer favorite, the sensory quality of baijiu is now paramount in defining product value and securing consumer acceptance during this shift. Consequently, various flavor quality analysis technologies have become instrumental in assuring and advancing the quality of Nongxiang baijiu. This paper centers on analytical technologies for the sensory and flavor quality of Nongxiang baijiu. It examines the field"s evolution from human sensory assessment through bionic sensing, from sensory profiling to flavor component analysis, and from measuring material stimuli to interpreting neurocognitive responses. With a specific focus on sensory methodologies, this review delineates a clear progression: from traditional scoring to modern analytical techniques, from qualitative flavor wheels toward quantitative descriptive analysis, from producer-derived descriptors to consumer-based evaluation methods, and from static characterization to dynamic sensory profiling. Flavor analysis reveals a research focus that has evolved from the general profiling of volatile compounds to the precise identification of key flavor and flavor-active substances. Meanwhile, the emergence of intelligent sensory analysis and consumer testing reflects the industry"s response to key research trends and critical needs. Through this comprehensive and multi-dimensional review, we synthesize the progress in sensory and flavor quality analysis technologies for Nongxiang baijiu, thereby offering robust methodological insights and a theoretical framework for future research and quality enhancement.