Travel experts explain the science behind why food tastes blander and less flavorful at 30,000 feet. According to research, low humidity and air pressure in airplanes significantly impact our sense of smell and taste buds, leading to a reduced sensitivity to flavors.
Alexander Spatari via Getty ImagesAirplane food doesn’t have the best reputation. If you’ve ever sampled the in-flight meal options airlines offer, you wouldn’t be alone in finding the dishes rather bland or otherwise unappealing.
. “Also factors like very dry air and lower air pressure can all impact our sense of smell and taste buds. Foods can taste blander, and the taste of sugar and salt can be muted.”According to the Fraunhofer Institute’s data, the airplane environment decreases the sensitivity of our taste buds by about 30%, which helps explain why tomato juice might seem nicer and more refreshing at 30,000 feet.
“Of course there may be circadian factors for passengers eating at odd times, and passenger stress may also negatively impact taste of food,” he told HuffPost. “However, it is engine noise, surprisingly, that seems to have a really deleterious effect on taste of food and drink in air.”Spence believes that wearing noise-canceling headphones can help neutralise the issue.
Another factor to consider is the role of marketing. Research has suggested that more descriptive labels of dishes can improve passenger’s perception of the food as well. “Gnocchi in basil cream sauce with cherry tomatoes and toasted pine nuts” certainly sounds better than “pasta.” “We work with our partners to include different spices, sauces, relishes and garnishes that work well at altitude to bring out the natural flavours of the food we’re serving,”In addition to developing recipes that don’t rely on copious amounts of salt, the team also tests how the meals stack in an airplane galley cart and taste when served in Delta dishware and cutlery. Alaska Airlines similarly employs extensive meal testing, including in-flight evaluations.
Beyond flavour enhancements, Spence shared his recommendations for other ways airlines can counteract the negative effects of the cabin environment on passengers’ taste perceptions.
Airplane Food Taste Smell Altitude Humidity
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