ABSTRACT
The neurobiological processing of eating behavior is transmitted to the cortical and subcortical nuclei where multisensory stimuli are integrated, such as olfactory ones, associated with emotion, learning and memory. With this review, the implications between emotional memory and olfactory stimuli, and neurobiological basis are analyzed and described. Also, the main cognitive processes involved in the preference for hypo and hypercaloric foods and their relationship with eating disorders such as obesity are indicated, a condition that converges with a negative effect during the COVID-19 disease. It requires the application of neuropsychological methods that include the measurement of the effect of multisensory stimuli to assess food preference. Since olfactory stimuli and emotional memory participate in food choices, promoting or not the development of eating disorders. Adapting the paradigms of neuropsychology such as the alimentary Stroop would underpin the generation of strategies for the prevention of the development of eating disorders such as obesity.