The effect of perceived odour edibility induced via conditioning on olfactory habituation

•Conditioning can be used to manipulate the perceived edibility of an odour stimulus.•The perceived edibility of an odour can modulate olfactory habituation.•Odour intensity decays over time for non-food-related odours but not for food related ones.•Odour pleasantness decays over time both for food and non-food-related odours.