Chapter 5 discusses the influence of smell. One influence of smell is the retronasal ordor. It is estimated that 80% of a foods flavor is determined by its retronasal odor. Therefore, if one has anosmia, or the inability to smell, they typically won't be able to taste the food they eat. Many individuals who have anosmia tend to enjoy spicy foods. This is because the spiciness creates a more bold flavor enabling the individual to taste their food better. I am not an individual who has anosmia, but I can relate to this finding when sick. When I am sick, my nasal passages become blocked which then describes why I can't taste anything while being sick. While eating, the foods taste very bland to me. It is an interesting concept, and suprising to know that the other 20% of our food senses must come from actual taste buds. I suppose that is why if food is more spicier, the more the person will be able to taste their food.
Side note: I work at a mexican restuarant and waited on someone a few months ago who told me he lost his sense of smell. I remember him asking for a certain dish "extra spicey". It all make sense now!