Flavor psychophysics can provide a vast understanding of the mechanisms of human perception, how a specific taste can be modulated, and the role genetics have on individual perception. The challenge arrives when we need to translate this knowledge into real life applications in more complex environments such as food. Flavor perception combines taste, aroma, and texture, each influencing the other to deliver complex sensations. Identifying which physicochemical properties are most important and linked to the different flavor attributes is a task that requires combination of different disciplines to translate the information into measurable parameters that can guide product innovation. Data modelling through a sensomics approach is a starting point to deliver such insights although it is important to realize that not all models will be relevant, there are different aspects that need to be considered in order to have reliable results and a pragmatic approach to deliver an actionable insight that can be applied in the food industry. As Ep Köster† well said, "Fundamental research is difficult, but applied research is much more difficult"