In a previous discussion, we highlighted how our sense of smell deeply influences our taste perceptions. This insight is crucial when considering why having a cold can severely diminish our enjoyment of both food and drinks. The cold triggers changes in our nasal passages, which, in turn, affect our sense of smell and, consequently, taste.

When we’re battling a cold, the nasal passages swell and become inflamed due to the infection. This swelling blocks the usual route that smells take to reach our olfactory receptors. Additionally, the production of mucus increases, creating a barrier that stops scent molecules from getting to their destination. In some cases, the cold virus might directly damage the olfactory receptors or nerves, further reducing our sense of smell.

Although the direct smelling through our nose (orthonasal olfaction) experiences the most significant impact, the way we smell from the mouth to the nose (retronasal olfaction) also suffers. The inflammation and excess mucus obstruct the path for odors to move from the mouth up to the nasal cavity, crucial for experiencing the full spectrum of flavors in food and drinks. This obstruction leads to a marked decline in our ability to enjoy what we eat and drink, as flavor is a blend of both taste and smell.

Understanding this connection can offer some solace, reassuring us that this muted sense of taste is temporary. As the cold recedes and the inflammation eases, both pathways for smelling should recover, allowing us to savor the full range of flavors in our meals and beverages once again. This situation underscores the complexity of our sensory experiences and the significant effect a common cold can have on them