Quality control is defined as: “a process selected to guarantee a certain level of quality in a product, service or process. It may include whatever actions a business considers as essential to provide for the control and verification of certain characteristics of its activity. The basic objective of quality control is to ensure that the products, services or processes provided meet particular requirements and are secure, sufficient, and fiscally sound”1 In order to apply Quality Control through the Electronic Nose System, all the stages involved in the process must be taken into account, this case refers to the use of electronic nose systems as a tool for quality control tasks. Therefore best practices must be implemented that will lead to obtaining good quality measures, which will later become good results (Badrick, 2008; Duran, 2005) Section 2 of this chapter presents an overview of the parts or subsystems involved in an electronic nose system and the operating principle. Section 3 deals with the issue of food quality control using electronic nose systems. This section discusses how to use the electronic nose system for these types of applications, and also presents some issues for consideration when analyzing products such as coffee, fruits and alcoholic beverages. Section 4 covers other applications of electronic nose systems, especially applications in the medical field for detection and diagnosis of diseases. This section focuses more on viable alternatives for the detection of diseases, rather than on quality control. It is important to note that quality control is mainly used to find errors in processes, so the deductions presented here have gone through a series of tests and experiments to obtain the desired results and thus facilitate further research and shed light on the question of how these types of applications should be addressed.