Abstract: Gustatory stimuli and olfactory can elicit strong emotional responses and are crucial in the perception of food. Yet, the major theories of emotion frequently underrepresent them, and our understanding of emotional phenomena mainly relies on experimental research on visual and auditory stimuli. Though clue is still being collected today, current results indicate that the COVID-19 related to decreased taste and olfaction. Here, I examine how this unprecedented and rare spread of taste and olfaction loss on a global scale, how to inspire the emotions of these senses, and the extent to which they affect food perception.