Previous studies suggest that food odors can act as a prime and have the potential to influence food choice unawareness. However, little is known about how and under what circumstances odors can prime healthy food choices. Taking an olfactory priming perspective, we hypothesized that ambient odors may act as a prime that affects subsequent food choice by activating mental representations of food concepts. We tested which concepts (healthy, sensory, or product-specific) are actually activated by odors, and how this affects subsequent food choices. A between-subjects design was used in the current study, 112 Dutch participants were divided into three odor exposure conditions: healthy odors (apple/banana), unhealthy odors (chocolate/caramel), and non-odor (control). They were exposed to the (non-)odor for 5 minutes, and then completed a lexical decision task to assess reaction times to different word categories (health-related, sensory-related, neutral, and non-words). Next, they performed a screen-based food choice task in which they were required to choose what they wanted to eat from four (in-)congruent food-word options, repeated four times (one choice for each odor). Results showed that participants responded slowest to non-words, and slower to healthy-related words and sensory-related words than neutral words. However, there was no main effect of odor exposure on reaction times, nor an interaction between odor condition and word category. In addition, participants tended to choose unhealthy food products regardless of odor exposure, we did find that participants were more likely to choose flavor-congruent foods after banana and cameral odors exposure but not apple and chocolate odors. In conclusion, individuals are able to classify stimuli as words or nonwords, but ambient sweet odors did not seem to prime food-related concepts or affect food choices. We therefore recommend further studies to identify the boundaries of the priming effect of odors on food choice.