Picture yourself cruising above the clouds at a towering altitude of 30,000 feet. A flight attendant gracefully places a food tray in front of you. You eagerly unmask your in-flight meal, your taste buds anticipating a burst of flavor. Yet, as you bite in, the food tastes somewhat bland. Have you ever wondered why this happens? You are not the only one; the alteration of taste during flight is a well-observed phenomenon, and the science behind it is quite intriguing. Allow me now to explain why our sense of taste is different when flying in an airplane.
An Insight Into the Symphony of Taste
To unravel the enigma of altered taste during flights, we first need to understand the basic process of tasting. Your tongue, home to thousands of minute taste buds, is the master of recognizing five fundamental flavors – sweet, salty, sour, bitter, and umami (a rich, savory taste). However, your tongue doesn’t work alone; your nose, with its olfactory receptors, plays a vital role in your perception of taste.
When you savor a bite, your food lets out aroma compounds that ascend to your nose, triggering the olfactory receptors. Concurrently, your taste buds are busy deciphering the chemical composition of your food, sending their own set of signals to your brain. The signals from your taste buds and olfactory receptors combine in your brain, giving you the overall experience of flavor.
Understanding the Aerial Atmosphere
Flying introduces a variety of environmental factors that directly influence our sense of taste. The airplane cabin is far from an ordinary setting; it possesses a unique environment, characterized by dry air and lower pressure, mimicking the conditions you would experience at an altitude of 6,000 to 8,000 feet.
The Battle Against Dehydration
The extremely dry cabin air, with a humidity level hovering around 20%, rapidly dehydrates your body. This loss of hydration dries out your nose, impairing the effectiveness of your olfactory receptors. When your nose struggles to trap and recognize aroma particles due to dehydration, your perception of taste noticeably diminishes.
Feeling the Pressure
The low-pressure atmosphere inside an airplane cabin affects more than your ears. It also causes your taste buds to act out of character, reducing their sensitivity to sweet and salty flavors. Consequently, your in-flight meals might taste more lackluster than you’d expect.
The Noise Factor
You might be surprised to learn that the incessant hum of airplane engines also influences your in-flight dining experience. Studies have revealed that continuous background noise can dampen sweet flavors while enhancing the umami ones.
Airlines’ Flavorful Fightback
In light of these sensory challenges, airlines invest considerable effort in enhancing the taste of their in-flight meals. They amplify their dishes with additional salt, sugar, or spices, hoping to counterbalance the dulled taste experiences of passengers. Some airlines lean towards offering umami-rich ingredients, like mushrooms and tomatoes, which surprisingly taste even better against the backdrop of the cabin’s ambient noise.
So, the next time you find yourself wondering why your in-flight chicken curry tastes a bit off, remember that the airplane environment, with its dryness, lower pressure, and ambient noise, might be the real culprits dulling your sense of taste. As we delve deeper into the intricacies of this sensory phenomenon, we might be on the cusp of uncovering innovative strategies to make your next in-flight meal a gustatory delight. After all, who wouldn’t enjoy a bit more flavor while cruising above the clouds?
First love never dies. I fell in love with airplanes and aviation when I was a kid. My dream was to become a pilot, but destiny led me to another path: to be an aviation digital media content creator and a small business owner. My passion for aviation inspires me to bring you quality content through my website and social accounts. Aviation is indeed in my blood and blog!
