Hypogeusia

Hypogeusia is a reduced ability to taste, involving diminished sensitivity to one or more taste qualities. It may affect taste broadly or only particular qualities.

Taste bud: A sensory structure on the tongue and elsewhere that contains taste receptor cells. Damage or dysfunction in these structures can reduce sensitivity to particular taste qualities.
Dysgeusia: A distorted or unpleasant sense of taste, including tastes that occur without a matching stimulus. It describes altered taste quality, whereas hypogeusia describes reduced taste sensitivity.
COVID-19: An infectious disease caused by the SARS-CoV-2 virus. Taste impairment can accompany COVID-19, sometimes alongside smell dysfunction.
Anosmia: The complete loss of the sense of smell. Anosmia can mimic taste loss in eating experiences despite preserved basic taste.
Taste receptor: A cell or protein that detects chemical stimuli and initiates sensory signaling. Reduced receptor response can blunt detection of sweet, bitter, sour, salty, or umami stimuli.
Ageusia: The complete loss of taste perception. It is the more severe neighboring diagnosis when taste sensitivity is absent rather than reduced.
Radiation therapy: The use of ionizing radiation to damage or destroy cancer cells. Radiation to the head or neck can injure taste structures and reduce sensitivity.
Hyposmia: A reduced ability to smell. Reduced smell commonly weakens flavor perception but does not itself establish hypogeusia.
Gustatory system: The sensory system that detects and processes taste through receptors, nerves, and brain regions. Hypogeusia can reflect disruption anywhere along this sensory pathway.
Taste test: A procedure that measures taste detection or identification using chemical stimuli. Testing can establish whether sensitivity is reduced and which taste qualities are affected.

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