Quality evaluation is a very challenging problem in the bakery industry, and, consequently, much time and attempts are spent on the techniques to address quality control. The quality evaluation and authentication of the bakery products is considered according to the knowledge on many food quality indicators like flavor. To deal with this new necessity, biomimetics or human sense inspired technologies, has been emerged. Hence, in order to provide and maintain an appropriate quality for the consumer demand, bakery technologists require reliable instruments for the determination of the quality of their products. Electronic nose, an innovative measurement system mimicking olfaction, has attracted much interest. This paper presents some key aspects on the motivation for the development and use of electronic nose in the bakery industry. Its applications, challenging problem, future trend and perspectives are discussed as well.