Olfactory disorders in individuals are common. In general, 15%–22% of the general population are estimated to have low olfactory function, and their prevalence rate has increased during the coronavirus disease 2019 (COVID-19) pandemic, raising global awareness as to how olfactory disorders can affect our quality of life. Notably, the most frequent issues reported by individuals with olfactory disorders are observed in food-related experiences. Because previous studies have advanced conflicting results in this regard, this review deals with current perspectives on the impacts of olfactory disorders on food perception, food enjoyment, food-evoked emotions, and dietary patterns. The strategies suggested in this review will provide a better understanding of how to improve eating-related quality of life among individuals with olfactory disorders.