Electronic sensing has emerged as powerful detection techniques for detection of adulteration and profiling of the flavoring compounds. E-sensing techniques include electronic nose (E-nose) and electronic tongue (E-tongue). These sensor-based instrumental techniques mimic the human olfactory sense and sensory perception owing to possible detection of the chemical compound which impart the characteristic flavor and taste to the food products. This chapter provides the recent advances electronic tongue and nose technologies for flavor and adulteration analysis. Both E-tongue and E-nose employs the usage of the array-based sensors and involve the pattern recognition for analysis of the liquid samples and volatile compounds through use of the gas sensors, respectively. The E-nose and E-tongue applications are diverse spanning agricultural, pharmaceuticals, and food industries for verification of authenticity, safety assessment, and quality control. These instrumental techniques are versatile in terms of their rapidity, objective analysis, and nondestructive nature as compared to those of traditional counterparts involving conventional sensory evaluation and instrumental methods, such as spectroscopy and chromatography. E-tongue is specifically employed for characterization of states profile of beverages, pharmaceutical formulations, and dairy products. Moreover, E-nose is widely utilized for detecting food contamination, off-flavors, and food spoilage. Recent advances in the fields of machine learning and artificial intelligence have led to increased accuracy of the instrumental methods and helped to achieve the real-time monitoring of food samples and predictive analysis. The miniaturization of these instruments have expanded their field-specific uses and industrial exploitation. There are several challenges regarding the E-nose and E-tongue analysis of the food commodities, such as durability and sensor selectivity in conjunction with multimodal screening. These instrumental methods adoption may lead to improved food safety, enhanced consumer trusts, and standardization of regularity compliance. This chapter provides the recent advances electronic tongue and nose technologies for flavor and adulteration analysis.