Have you ever wondered why in-flight meals sometimes taste bland, even with the best airline menus? Well, there are a few reasons why. At 30,000 feet, the air is dry and the cabin pressure is different, which can affect how we taste food. Studies have shown that our sense of taste is about 30% less sensitive in flight, which means we can’t taste sweetness and saltiness as well.
To combat this, airlines add extra salt and sugar to make food taste better, but certain flavors, like umami and spicy notes, are naturally more resilient. By understanding these scientific insights, you can choose foods that offer a richer taste experience when flying, making for a more enjoyable journey.
Key Factors Impacting Taste in Flight
- Low Humidity and Air Pressure: At 30,000 feet, the humidity is only about 12%, which is drier than the Mojave Desert. And guess what? That dryness messes with our sense of taste and smell. We can’t taste sweet or salty flavors as well, so food tastes bland. Plus, the lower air pressure also makes it harder for our taste buds to detect certain flavors, like saltiness and sweetness.
- Environmental Noise and Vibration: Did you know that the cabin’s background noise can mess with your taste buds? It’s true! The noise level can be over 80 decibels, which can make food taste less flavorful. A study in Germany found that wearing noise-canceling headphones can help you enjoy your food more. The headphones block out the distractions that make it hard to taste the flavors.
- Taste Sensitivity Changes: Scientists like Professor Charles Spence from Oxford University have done some research on this, and they’ve found that certain flavors, like umami, bitter, sour, and spicy, are actually better at holding up in the air. That’s why you can still enjoy those yummy umami-rich foods like soy or tomato, even when you’re up high in the sky. Additionally, research by the Fraunhofer Institute for Building Physics, found that salt tastes 20 to 30 percent less intense and sugar 15 to 20 percent less intense at high altitudes.
On top of all the taste-perception challenges, food prep areas aren’t exactly restaurant-quality at 30,000 feet. Flight attendants aren’t sous chefs, and space is at a premium. There’s only one oven, and an entire entree must be cooked at the same temperature for the same amount of time.
So here’s a secret to keeping your food tasty on a flight: choose dishes that are packed with umami. Think tomato juice, soy-based meals, and yakitori. These foods hold onto their flavor better than other options. Tomato-based drinks like Bloody Marys are especially popular on planes because they taste even better at higher altitudes. Aeromexico’s chefs love using flavors like cardamom, cinnamon, ginger, parmesan, tomato, mushrooms, soy, meat, and lentils to make their dishes extra special.
Also go for spicy or strong flavors! Since meals can be bland in the air, dishes with bold tastes like spicy or sour can really stand out. If you see options with ingredients like chilis or vinegar, those are your best bet - they’re less likely to taste off in the cabin.
Lastly, stay hydrated! Cabin air is super dry, so you’ll dehydrate faster and your taste buds and sense of smell will suffer. Keep sipping water throughout the flight to keep your nasal passages moist and your senses sharp.
Whether you grab a bite on the plane, buy food at the airport, or pack your own meal, most frequent fliers opt for simple, healthy options. Think fruit and cheese plates, Asian stir-fries, and carrot or tomato soups. Oh, and don’t forget to toss in one of those travel-size bottles of hot sauce for some extra flavor!
In the unique environment of high-altitude air travel, our taste buds encounter factors that diminish the vibrancy of in-flight food. Even with quality ingredients, altitude, low humidity, and cabin noise can make food taste noticeably different. Understanding the science behind these taste changes helps you set realistic expectations.
