Flying high above the clouds can often make your dining experience less enjoyable than you might expect. The unique conditions inside an aircraft’s cabin can have a surprising impact on the way you perceive flavors. During a flight, the combination of dry cabin air and low pressure can significantly decrease your ability to taste sweet and salty foods. Studies have shown that this reduction in taste sensitivity can be as much as 30%.
This phenomenon is mainly due to how the environment inside an airplane affects our senses. The pressurized cabin on an airplane dries out the nasal passages, and the low humidity level desensitizes our taste buds. Moreover, the lower air pressure compared to ground level also affects the way flavor is perceived. These factors contribute to a dulling of the palate, making flavorful meals taste somewhat bland.
Airlines are aware of this issue and have taken steps to address it by altering the way meals are prepared for flights. They often increase seasoning levels, focusing on more umami-rich ingredients, such as tomatoes, soy sauce, and mushrooms, to enhance the flavor. Some airlines have even worked with chefs and food scientists to create specific airline meal options that counteract the effects of high-altitude dining.
Despite these adjustments, many passengers often notice that their food seems less tasty when eaten thousands of feet in the air. This is why some travelers prefer to opt for strong flavored foods or simply wait until they land to enjoy a fulfilling meal. Next time you fly and find your meal a bit lackluster, remember it’s not necessarily the airline’s cuisine to blame but rather the intriguing way our bodies respond to high altitude conditions.
