The book "Use of a Chemosensory System for Determining the Aroma Quality of Carrots and Parsley" by Sabine Broda offers a comprehensive analysis of the application of chemosensory technologies for evaluating the aroma quality of food. In its second edition, published in 2022, the reader is introduced to the fundamentals and methods of chemosensory science, which plays a crucial role in food science. The paperback cover ensures practical handling and durability of the work. The author highlights the specific aroma compounds of carrots and parsley and their influence on sensory perception. The book is aimed at professionals and students in food technology, agricultural sciences, and related disciplines who wish to develop a deeper understanding of sensory analysis and quality assurance in food. By combining theoretical knowledge with practical applications, this non-fiction book serves as a valuable reference for anyone interested in the aroma quality of plant-based foods.