132 Copyright © 2018, IGI Global. Copying or distributing in print or electronic forms without written permission of IGI Global is prohibited. Chapter 7 DOI: 10.4018/978-1-5225-3862-2.ch007 ABSTRACT Food quality evaluation is a tedious job as it can be sensed either by its flavor, taste, or appearance. Sensory evaluation for food quality determination is very complex and depends on biological sensor systems and is subject to high variability depending on taster’s mood, physical state, etc. Moreover, as it is purely subjective, the observations may vary for different tasters. For food industries the instrumental means for quality monitoring has significant appreciations which are repeatable, accurate, and reliable. Electronic nose is an array of sensors that senses based on aroma of samples. For the last two decades, electronic nose has been applied in several domains of applications in food analysis, for example, food quality monitoring based on seasonal effect, ageing, geographical origin, fermentation, etc. This chapter aims to focus on different domains of application of electronic nose in food analysis. INTRODUCTION Olfaction or odour sensing is considered to be a conversion of chemical information into an electrical signal. This chemical information carried through is essentially a code in live organic system and the perception with discrimination is by stimulation of the olfactory nerve. In artificial systems, type, inten- sity, occurrence of odours individually or collectively are to be considered for coding which is possible through a model made a priori to be exploited for the purpose. Certain types of sensations known as Electronic Noses in Food Analysis Runu Banerjee Roy Jadavpur University, India Rajib Bandyopadhyay Jadavpur University, India Bipan Tudu Jadavpur University, India Nabarun Bhattacharyya Centre for Development of Advanced Computing, India