Food flavor is recognized as a key factor influencing consumer acceptance and purchase decisions, and is closely associated with salivation and appetite regulation. To investigate the relationship among flavor preference, saliva, and appetite in response to different aroma compounds, five typical aroma substances (citrus, mint, milk, tea, and wine) were selected in this study. Consumer preference tests were conducted to evaluate sensory preference at different concentrations. Changes in salivary physicochemical indicators including saliva flow rate, pH, viscosity, α-amylase activity, total protein content, cystatin SN content, and carbonic anhydrase VI content, as well as changes in appetite were measured before and after stimulation with each aroma substance. Correlation analysis was performed to reveal the associations among flavor preference, saliva, and appetite. The results showed that the preference for aroma substances was concentration-dependent, with high concentrations generally inducing negative sensory responses. Stimulation with aroma substances was found to promote salivary secretion, alter the physicochemical composition of saliva, and increase appetite. However, the preference scores for the milk aroma substances were all below 6, and milk intake was reduced after stimulation. Correlation analysis revealed that preference values for aroma substances were weakly positively correlated with saliva flow rate and milk intake, whereas for the milk aroma substances, preference values were weakly negatively correlated with milk intake. This study provides theoretical and data references for food consumption preference and flavor design.