Experience the Impact of Altitude on Taste: Why Airplane Food Tastes Different

Many of us have undoubtedly tried in-flight meals while soaring 36,000 feet above ground, only to find the taste quite disappointing. Surprisingly, airline chefs are not at fault; it's actually our taste buds that perceive flavors differently at such high altitudes.

Airplane cabins have sealed environments with recirculated air that becomes extremely dry, reaching an estimated 12 percent humidity - drier than most deserts. This dryness causes our nasal passages to dry up, impairing our olfactory system's ability to detect odors. As smell significantly contributes to taste, our perception of flavors becomes weakened, resulting in less enjoyable food.

A 2010 study by the Fraunhofer Institute for Building Physics, commissioned by Lufthansa, revealed that low pressure and dry air make salt taste up to 30 percent weaker and sugar up to 20 percent less intense. Aroma chemist Dr. Andrea Burdack-Freitag, who worked on the project, explained that at high altitudes, "food and drinks taste like when we have a cold."

Interestingly, the study suggested that Asian cuisine, known for its strong aromas and rich umami flavors, retains its taste better than traditional dishes like fish or chicken at high altitudes.

Another factor affecting the taste of airplane food is noise. Research indicates that background noise can significantly influence our perception of sweet and savory flavors. Airplane cabin noise can reach around 80 decibels, which could potentially weaken food flavors, adding to the overall lackluster dining experience in the sky.