In assessing the quality of food and beverages, a number of analytical methods and sensory assessment are used. Sensomics is a scientific discipline that deals with sensor properties at the molecular level, and in this work, near-infrared (NIR) spectroscopy is connected with the sensor characteristics of samples, with the aim of determining the aromatic imprint of samples in the vibrational spectrum 900- 1700 nm. Sensory evaluation of six bitter herbal liqueurs was carried out by two groups of panelists (expert and consumer) and color parameters were measured and NIR spectra were recorded for the mentioned samples. The comparison of the mean values of the total sensory ratings for bitter herbal liqueurs did not differ significantly for the expert and consumer panels (p<0.05), and the color measurement showed uniformity for five samples, and sample 4 was the darkest and had a more dominant presence of green (a=0.12) than other samples. The analysis of the main components for the sensory properties of the clarity and color of the samples determined the connection between the sensory evaluations of the expert panel and the following color parameters: Croma, a* and b*. Applying partial least squares regression, NIR spectra with alcohol content in bitter liquors were successfully calibrated and validated for laboratory (R² v = 0.999; RMSEv = 0.022; RSEP = 0.08 %) and portable device (R² v =0.996; RMSEv = 0.197; RSEP = 0.67 %). Sensory at the molecular level was confirmed by models for evaluating the odor and taste characteristics of expert and consumer panels, using sample recording with two NIR devices. The mentioned sensor characteristics of both panels were more successfully validated on the basis of NIR spectra (for odor and color parameters, all parameters had R² v >0.999). Qualitative and quantitative potential was confirmed for both devices.