They are called hypogeusia and ageusia, respectively, and refer to the decrease and disappearance of the ability to detect food flavours.
Use mint, basil, oregano, thyme, bay leaf, fennel, garlic, citrus or acidic juices, salt (provided it is not contraindicated) or flavour enhancers (stock cubes).
Helps to release flavours and increase saliva production.
The perception of some tastes may become stronger or weaker than others during treatment. Check the degree of alteration in tastes (sour, bitter, sweet, salty, umami) and enhance dishes using the tastes that are better perceived. The following recipe can be used as an example.