There is an increasing demand for animal source proteins which leads to an enhanced pressure on the global climate, health, food security, and biodiversity. This triggered research into development of more sustainable ways of producing foods and food ingredients. As a result, alternative manners of delivering proteins to consumers are being developed including plant-based products, cultivated meat, and proteins produced via microbial fermentation (such as biomass and precision fermentation). While the availability of these alternative proteins has greatly expanded over the past years, there is still significant room for innovation especially on acceptance by the consumers. Extensive research is ongoing on understanding how to make the alternative foods scent and taste more like the conventional foods. This is a real challenge and aroma analysis is of paramount importance. Accurate aroma profiling can help manufacturers ensure high quality through proper selection of raw materials and food processing conditions. Therefore, advanced analytical techniques providing improved aroma compounds extraction, separation and identification are required.  In this presentation an overview of different untargeted aroma profiling approaches will be presented. These are based on the implementation of green, robust, efficient, cost-effective, and sensitive analysis methodologies. The performance of the applied aroma profiling approaches is illustrated with different conventional and alternative food samples.