Objective To clarify the aging acceleration effect of electron beam irradiation on Luzhou-flavor Baijiu.Methods The effects of 0~8 kGy electron beam irradiation on the aroma and taste of newly produced Luzhou-flavor Baijiu were studied using electronic nose and electronic tongue technologies. Aged Baijiu (1~3 years) served as a control to analyze the changes in aroma and taste characteristics after treatment with the optimal irradiation dose.Results Principal component analysis (PCA) of the electronic nose and electronic tongue revealed clear separation of newly produced Luzhou-flavor Baijiu after irradiation with various doses of electron beams, indicating significant differences in aroma and taste profiles. A dose of 2 kGy was identified as the optimal irradiation dose for new Luzhou-flavor Baijiu. During storage, the aroma and taste profiles of the irradiated Baijiu gradually approached those of aged Baijiu. After 75 days of storage, the PCA distribution of the electronic tongue showed overlap between the irradiated Baijiu and the 3-year-old aged Baijiu, indicating similar taste profiles.Conclusion Electron beam irradiation exhibits an aging acceleration effect on Luzhou-flavor Baijiu.