This study investigated flavor differences in strong flavor Baijiu produced from different sorghum varieties using sensory evaluation, E nose, E tongue, HS SPME GC MS, and UPLC TOF MS MS analyses. The results showed clear flavor differences between Baijiu produced from glutinous sorghum and non glutinous sorghum. Twenty six aroma compounds showed high odor activity values and were identified as key contributors to aroma differences between the two Baijiu samples. Lipid composition also played an important role in determining Baijiu flavor and mouthfeel. Compounds such as FA 18:1;O3, acetaldehyde, and ethyl caprylate contributed to the smooth and soft flavor characteristics of Baijiu. Overall, the findings demonstrate that sorghum variety and lipid composition significantly influence Baijiu flavor formation. These results provide useful guidance for selecting brewing materials and improving Baijiu quality.