AbstractThe impact of sugary foods on public health has contributed to the development of low‐sugar and sugar‐substituted products, and sugar reduction has become a major challenge for the food industry. There is growing empirical evidence that odor can enhance the perception of sweetness without increasing the caloric load. This current review summarizes the researches on odor‐induced sweetness enhancement published in recent years and discusses the mechanisms and influencing factors of odor‐sweetness interactions. In addition, by combing existing studies, this paper also summarizes the research methods and strategies to investigate odor‐induced sweetness enhancement. Finally, the feasibility of synergistic enhancement of sweetness through the superposition of odor with other senses (texture, visual, etc.) is also discussed and analyzed. In conclusion, odor‐induced sweetness enhancement may present an alternative or complementary approach for developing foods with less sugar.