When my nose is stuffed up, I don't taste either. My wife glues the Nozzle and I start breathing in about 20 minutes and I feel everything. Definitely a good patch!
Taste is a complex sensation, and it depends not only on which taste buds on the tongue are excited, but also on the smell, appearance of food, and even our expectations. But still, it is the smell of food that is the most important component, thanks to which the sensation of a specific taste is formed in the brain.
Something, for example, a hot piece of meat, smells so delicious (and in fact, it tastes) , due to the fact that molecules of all kinds of volatile compounds are separated from the steak and get into our nose, where they bind to the olfactory receptors on the olfactory neurons. There are so many of these receptors and they are so complexly arranged that in 2004 they were even awarded the Nobel Prize in Physiology or Medicine for their study.
This complexity did not arise out of an accidental whim of evolution. The taste and smell of food are the most important characteristics that determine how useful (or lethal) this particular piece will be for the body - and it is often useful to know this before the piece is swallowed. For those long millions of years, until mankind invented the obligatory labels on food packages, the only tools that made it possible to understand whether or not to eat something were taste and smell. At the same time, the taste buds on the tongue are a rather crude instrument that determines only basic characteristics such as sweet or salty. But millions of volatile odor molecules give a complete picture of the future dinner. By the way, due to the fact that it is easier for heated molecules to rise into the air (because they are actively "pushed" by neighboring molecules), heated dishes seem to us tastier than cold ones.
We can assume. that when the nose is stuffed up, we breathe through the mouth. When breathing through the mouth, the mucous membrane dries up, and in order to feel the taste of food, it is necessary for the food to mix with saliva. No saliva, no taste.
Taste is felt (try something bitter, sour, sweet, salty with a pinched nose), but we are used to taste along with smell, so if it's a regular food, it may seem like there is no taste.