Pleasant odor stimuli have been found to reduce response inhibition, which refers to the executive ability to withhold or cancel inappropriate actions, in healthy-weight individuals. However, the interaction between olfaction and inhibitory control in obesity remains understudied. Inhibitory control plays a crucial role in food-related behavior, and olfaction is one of the main sensory determinants for food intake. Here, we aim to determine if inhibitory control differs between individuals with obesity (BMI ≥ 30 kg/m²) and non-obese individuals (BMI range = 18-25 kg/m²) following the presentation of different odor stimuli related to edibility (food odors vs. non-food odors) and caloric density for food odors (high-calorie content vs. low-calorie content). The study is currently underway with 12 participants per group (expected n per group = 25), matched for age and sex. Participants performed a Go/No-Go task which included three isointense odor primes: orange (low-calorie food odor), cookie (high-calorie food odor) and lavender (non-food odor); clean air was used as a control. Mixed-effects models revealed that individuals with obesity exhibited reduced inhibitory control compared to non-obese individuals, as indicated by higher No-Go error rates (p<0.001). Odor presentation resulted in faster Go responses (p<0.001) and higher No-Go error rates (p=0.006), indicating reduced inhibitory control compared to the control condition. These effects were more pronounced for food (vs. non-food) odors in both groups (ps<0.001). Furthermore, the high-calorie (vs. low-calorie) food odor triggered faster Go responses and higher No-Go error rates only in individuals with obesity (p=0.013). This study adds to the current understanding of the effects of odor stimuli on goal-directed behavior, emphasizing the influence of odor edibility, weight status, and their interaction on response inhibition and readiness. This work was supported by the “COG19” project (grant number 40900003).