Food plays a vital role in human life, and as times change, people’s expectations and preferences regarding food have evolved significantly. Today, consumers are more conscious about aspects such as food safety, nutritional value, ingredients, brand, origin, and how the food is processed. All of these factors highlight the importance of reliable food testing technologies. Among the many available methods, the electronic nose (eNose) has emerged as a highly efficient, rapid, non-destructive, and promising technology in the field of food analysis. This paper begins by explaining the fundamental working principles and components of the eNose. It then delves into important technical aspects such as the choice of gas sensors, design of the sampling process, methods of data collection, and approaches to information analysis. The paper further reviews recent and notable uses of eNose technology across the food industry, focusing on six main areas: evaluating freshness, monitoring production processes, analyzing flavor, verifying authenticity, ensuring quality control, tracing the origin of products, and detecting pesticide residues. In conclusion, the paper addresses some of the major challenges that still hinder the wider adoption of eNose technology in food applications and outlines future research directions that could help overcome these issues and expand the technology’s use in the industry.