Human food consumption is influenced by various factors, including physiological, cultural, economic, and environmental elements. Humans evaluate food quality by integrating various information, including the appearance, smell, flavor, and texture of the food in the mouth. These sensory responses are critical in identifying desirable and undesirable food characteristics, guiding consumer preferences, and influencing food-related behaviors. The olfactory system is the primary sensory contributor to the perception of food odors and volatile flavors. Taste and olfaction are sensory channels that collaboratively facilitate detection of various indicators to judge the food quality & safety and to avoid harmful substances. Recent reports indicate the development of bioelectronic noses and tongues that utilize human olfactory and taste receptors as primary identification elements, with nano-electronics serving as secondary signal transducers. Bioelectronic sensors that replicate human olfaction and gustation have accurately and selectively identified odor and taste components from diverse food samples and have been utilized for food quality evaluation. This chapter discusses the importance, mechanism, and role of olfactory and gustatory systems in food safety and quality evaluation, food quality indicators, innovations in sensory analysis, potential applications and challenges, and future perspectives in the food industry.