Abstract: To promote scientific and objective development of flavor evaluation technologies, the application of recessive physiological sensing technologies in the field of flavor research was systematically reviewed, focusing on four commonly used detection techniques: facial expression recognition, electroencephalogram(EEG), functional magnetic resonance imaging(fMRI), and functional near-infrared spectroscopy (fNIRS). Their applications in flavor perception, consumer preference and decision-making research were summarized. Furthermore, the characteristics and limitations of each technology were discussed and the development prospects of objective flavor evaluation technologies were proposed to provide a scientific basis for flavor research and applications in the food industry.