Hyposmia is the partial loss of the ability to perceive smells. This condition is related to that of anosmia which is the complete inability to perceive smells. This impairment can result from head trauma, allergies, flu, infections, nasal polyps, or other causes. Hyposmia is the most common of olfactory impairments and sometimes is self-repairing, but much of the time remains permanent.
Hyposmia is of particular relevance to those working in the sensory field as affected individuals have a higher threshold for odor and flavor perception, and may have a poor ability to identify odors or discriminate intensity levels. Sensory Analysts should be aware of this condition and may need to screen panelists prior to panel participation.
Lawless, H. T., & Heymann, H. (1999) Sensory Evaluation of Food: principles and practices