Many people with smell loss say “I can’t taste anything.” What is really happening is more complex. Taste, smell, texture and other sensations all work together to create the eating experience. By understanding how these senses combine, you can learn more about what is still working for you and find new ways to enjoy food.
What Do We Mean by Taste?
We often use the word taste in two different ways.
- True taste (gustation): This is what the tongue detects – sweet, salty, sour, bitter, and umami. The mouth also notices sensations like creaminess or fattiness. These signals usually remain intact, even when your sense of smell is reduced. This is why people with smell loss often crave stronger sweet or salty foods.
- Flavour: When we say “this tastes amazing,” we are usually talking about flavour. Flavour is created when true taste combines with smell. Although it feels like this happens in the mouth, flavour depends heavily on the sense of smell.
So the short answer is yes, you can still taste without smell – but it is limited to those five basic tastes. Without smell, the full experience of flavour is missing.
How Smell Works When We Eat
Smell happens when odour molecules stimulate receptors in the nose. These molecules reach us in two ways.
- Orthonasal smell: through the nostrils, when we sniff.
- Retronasal smell: through the back of the throat, when we chew and swallow.
This retronasal pathway is why eating a strawberry feels different from tasting sugar and acidity alone. The molecules released during chewing add depth to what your brain recognises as flavour.
Other Senses That Shape Flavour
Flavour is not only about taste and smell. Other senses play an important role:
- Texture and touch: Crunchy, chewy, soft or smooth – how food feels in the mouth changes how much we enjoy it.
- The trigeminal nerve: This nerve links eyes, nose and mouth. It detects temperature, irritation, and stimulation. It explains why mustard feels hot, wasabi makes your eyes water, and peppermint feels cooling.
Becoming a Sensory Detective
Tests to separate these senses are mostly limited to research labs. For now, the best way to explore them is to notice what is still working for you. Next time you eat, ask yourself:
- Can I detect sweetness, saltiness, or sourness?
- What textures stand out: crunchy, soft, creamy?
- Do I sense heat, coolness, or tingling?
By paying attention to what is present rather than what is missing, you may discover new ways to enjoy food. You may also want to read our article on finding new ways to enjoy food.
Learn More
For a deeper look at how our senses work together, watch this Smell, Taste and Flavour webinar with Professor Barry Smith and Alexander Fjaeldstad.
Key Takeaway
You can still taste without smell, but only the five basic tastes. The richer experience of flavour comes from smell, texture, and trigeminal sensations. By focusing on what is still available, you can begin to rebuild enjoyment in eating.
