Try and use the most accurate descriptive words as you can when you are describing aromas and flavors. Instead of saying "malty aroma" for example you might say bready, toasty, grainy, biscuit, chocolate, coffee, toffee, etc. Instead of "fruity" say what kind of fruit it reminds you of: bananas, apples, peaches, pears, plums, raisins, prunes, etc.
Look at the BJCP scoresheet and under each section it tells you what things you should be trying to describe. e.g. for Aroma, you want to talk about the malt, hops, esters, phenols, alcohol, and whatever other things you might pick up. Naturally, if you are judging English Milds you probably don't need to mention it doesn't have alcohol notes (although I would on the written BJCP exam), but if you are judging Belgian Strongs then you should be describing the alcohol aroma just like the malt aroma--is it hot/solventy, sweet, perfumy, etc.