Why Do Things Taste Different at 30,000 Feet?
Introduction:
Have you ever wondered why the food you eat during a flight tastes different? It turns out that the dry air in the cabin and the effects of altitude play a significant role in altering our senses of taste and smell while inflight. In this article, we will explore the reasons behind these changes and discuss how certain factors can enhance or diminish the flavors we experience onboard.
The Impact of Dry Air and Altitude:
Dehydration is a common occurrence during flights due to the dryness of the air in the cabin. This dryness affects our nasal and bronchial passages, leading to a diminished sense of taste and smell. The humidity level in airplane cabins is typically around 12%, which is significantly lower than the humidity levels experienced on the ground. For comparison, the daytime atmospheric humidity in the Mojave Desert ranges between 10% and 30%. These low humidity levels contribute to the altered taste sensations we experience at higher altitudes.
The Role of Salt and Sugar:
Salty and sweet tastes are particularly affected by altitude. To compensate for the diminished flavors, airlines often increase the amount of salt in savory dishes by approximately 20%. Similarly, desserts may contain higher levels of sugar to enhance their taste. Charles Spence, an experimental psychologist from Oxford University, explains that these adjustments are necessary to stimulate our senses amidst the dry cabin environment. In a recent interview, he noted that wearing noise-canceling headphones can actually enhance the taste of food and drink while flying.
The Impact of Noise and Vibration:
Noise levels on airplanes can reach over 80 decibels, which further contributes to the changes in our sense of taste. The constant drone of aircraft engines can dampen our ability to fully experience flavors. However, a study conducted by Germany’s Fraunhofer Institute discovered that certain tastes hold up better during in-flight dining. Bitter, sour, and spicy flavors tend to remain consistent even at high altitudes. Additionally, tomato juice, often enjoyed in a classic bloody mary, retains its taste in the sky.
The Influence of Umami:
Umami, often described as the savory taste found in Japanese cuisine, appears to be less affected by altitude changes. Dishes with umami flavors, such as soy-inflected sauces, yakitori, and miso, tend to have higher sodium levels, which may contribute to their resilience against taste alterations. This finding suggests that opting for umami-rich foods, like Parmesan cheese, mushrooms, or tomatoes, can provide a more enjoyable dining experience during a flight.
Conclusion:
While it may be challenging to replicate the full taste experience of a meal enjoyed on the ground while flying, understanding the factors that affect our senses of taste and smell can help us make more informed choices about inflight dining. Opting for spicier or saltier foods, as well as dishes with umami flavors, can enhance our enjoyment of onboard meals. Additionally, wearing noise-canceling headphones may provide a better overall dining experience by reducing the impact of cabin noise on our taste perception. So, the next time you’re on a plane and wondering why your food tastes different, remember that it’s not just your imagination – it’s the unique environment at 30,000 feet altering your culinary experience.