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Chemesthetic compounds can be analyzed using a variety of techniques. The type of method used is typically dictated by a number of factors including, but not limited to, the analyte(s) of interest, concentration levels, sample matrix, desired assay sensitivity, academic field, and production environment. Since chemesthetic compounds are found in food products, and are also present in many different medicines of the world, both traditional and modern, this chapter covers analytical methods in both food and non-food applications, published between 2005 and 2015. The chemsthetic compounds discussed in the chapter are: allyl isothiocyanate, capsaicinoids, carbonic acid, cinnamaldehyde, eugenol, gingerols, shogaols, menthol, piperine sanshools, and spilanthol. Chromatography, often complimented by spectroscopic techniques, is the most popular technique reported in the published peer-reviewed literature for the separation and quantitation of chemesthetic compounds.