Anyone who has ever had a real cold knows the phenomenon of a blocked nose: Nothing can be “tasted” anymore. The mucous membranes are swollen, no fragrance reaches the receptors, you can’t tell an apple from a piece of kohlrabi. This can have advantages when it comes to foul-smelling medicine—you don’t need to hold your nose anymore. But with a delicious meal, it’s a real shame, because the nose plays a major role. And when we say, “That tasted great to me,” we actually do not mean the taste, but a combination of smell, taste, and the sensation of the trigeminal nerve.