Correlations or mechanistic connections between sensory analyses and metabolomic profiles of non-Saccharomyces-produced beverages are very limited. Studies including both types of analyses are also heavily biased towards wine. Sensory analyses are mostly conducted in parallel with metabolomic analyses, with only limited correlations between the datasets. This is understandable, given the complexity of the metabolomes of fermented beverages and the complex interactions between metabolites that can impact sensory attributes. Direct links between metabolomic and sensory data could be made by identifying correlations in large, diverse, and well-curated datasets, or by experimental manipulation of the metabolomic profiles of beverages coupled with comparative sensory analyses. Neither of these approaches are simple and are also compounded by the problem of 'matrix' effects, in which a metabolite may have a certain organoleptic attribute in isolation, but which is altered when present in a complex mixture such as a fermented beverage.