Nowadays, progresses in data processing software have promoted the application of infrared (e.g., FT-IR, NIR, MIR), Raman, and hyperspectral imaging (HSI) techniques for quantitative analysis of biological material and/or aroma compounds in foods. In this review, applications of vibrational spectroscopy combined with chemometrics are summarized including analysis of total polyphenol, individual polyphenols, vitamins, and aromatic compounds in raw and some processed products. Laboratory-based and online application of vibrational spectroscopies monitoring for analysis of phenolic compounds have been described. In addition, technical challenges and future trends have been covered. Based on the literature, the near-infrared technique often has an advantage over other spectroscopy approaches and the expensive and time-consuming chemical methods such as high-performance liquid chromatography and gas chromatography. Overall, the current review suggests that vibrational spectroscopies are promising and powerful techniques that can be used for rapid and accurate determinations of food nutraceuticals and volatile compounds in both academic and industrial contexts.