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However, the methods employed require human panels which are expensive. They have also been associated with various psychological and physiological biases being reported. In such cases, the novel E\u2010panel technology including e\u2010eye, e\u2010nose, and e\u2010tongue could be used and has proved to be applicable in various analyses such as fruit ripening stages and maturity tracing, identification and classification of volatile compounds, identification of specific taste, adulteration monitoring, pathogen detection, discrimination of geographical region, and cultivar region. E\u2010nose, e\u2010tongue, and e\u2010eye work like the human olfactory system, human gustometry system, and performs computer vision or colorimetric analysis. Therefore, the e\u2010panel technology could be explored for various food and food products to analyze their quality from the view of safety and consumer acceptance. Moreover, the qualities and demerits of E\u2010panel over traditional sensory methods are weighed to understand their full potential. The current review exhibits the critical analysis of E\u2010panel technology concerning the traditional sensory methods and individual e\u2010nose, e\u2010tongue along with the challenges associated with and future recommendations.<\/jats:p>","DOI":"10.1111\/1750-3841.70128","type":"journal-article","created":{"date-parts":[[2025,3,23]],"date-time":"2025-03-23T00:24:13Z","timestamp":1742689453000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Electronic panel for sensory assessment of food: A review on technologies integration and their benefits"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7699-8098","authenticated-orcid":false,"given":"Shweta","family":"Yadav","sequence":"first","affiliation":[{"name":"Department of Food Process Engineering, College of Post Harvest Technology and Food Processing Sardar Vallabhbhai Patel University of Agriculture and Technology\u2010Modipuram  Meerut Uttar Pradesh India"},{"name":"Department of Food Engineering National Institute of Food Technology Entrepreneurship and Development\u2010Kundli  Sonipat Haryana India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8675-8562","authenticated-orcid":false,"given":"Anupama","family":"Singh","sequence":"additional","affiliation":[{"name":"Department of Food Engineering National Institute of Food Technology Entrepreneurship and Development\u2010Kundli  Sonipat Haryana India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Neeraj","family":"Kumar","sequence":"additional","affiliation":[{"name":"Department of Food Engineering National Institute of Food Technology Entrepreneurship and Development\u2010Kundli  Sonipat Haryana India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,3,20]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2017.10.009"},{"key":"e_1_2_13_3_1","volume-title":"Olive oil and combined electronic nose and tongue. 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