The pioneering role of biomimetic sensor systems in modern food quality assessment is explored in Electronic Nose and Tongue Technologies for Flavor and Quality Control. Although they are valuable, conventional sensory assessment techniques suffer from subjectivity, reproducibility, and on-line analysis. To mimic the human senses of taste and smell, this chapter introduces the E-nose and E-tongue systems, which are new, objective tools. It gives an overview of sensor technologies such as conducting polymers, ion-selective electrodes, lipid/polymer membranes, and metal-oxide semiconductors, and how these may be incorporated into arrays of sensors. This chapter categorizes a number of applications for a great range of samples, such as beverages, meat, milk, spices, drugs, water and other environmental matrices. The processes of data collection and interpretation are explored through the prism of the software tools and hardware components, with pattern recognition algorithms and chemometric methods being emphasized. The operating, calibration, analysis, and validation methods of sensors are also included, as well as examples of flavor profiling and spoilage detection as case studies. The chapter finishes with discussion of the practical deployment aspects, including the sensor limitations, environmental sensitivity, integration with the Internet of Things, and industrial law compliance. The effect of E-nose and E-tongue technologies on sensory analysis and quality control within the food and related industries is examined in depth within this comprehensive treatment.