Sensory analysis is a key component in the new product development in food and pharmaceutical industries. The standard procedure for sensory analysis is to use human panelists to conduct sensory evaluation and it is called as subjective technique. Nowadays, instruments are used in sensory analysis to overcome the limitations of the subjective sensory method, including biasness of the human panelists, time and cost of sensor analysis; and to deliver an ideal solution for sensory analysis. The e-nose and e-tongue are the instruments that mimic the human nose and tongue, respectively. They consist of a set of sensors arrays, pattern recognition system to detect and recognize the volatile and taste compounds present in the food like human nose and tongue. E-nose and e-tongue exhibited a promising method to assess the food sensory characteristics to enhance the food product development and assess the food quality compared to traditional detection methods.