While
you may be wondering why the food had an entirely different flavor when served
at an altitude of 35,000 feet, the fact is that there are a number of
scientific principles that affect both one's sense of taste as well as the
food.
Crew members of China Southern Airlines choose food that will be provided on their first direct flights from Guangzhou to Taiwan, at a restaurant of the carrier January 26, 2005 in Guangzhou of Guangdong Province, China. (Photo : China Photos/Getty Images)
Lack of Adequate
Humidity:
Lufthansa and Delta commissioned scientists who spent plenty of time studying
why and how the cabin environment affects the taste of food during flights.
Findings of a 2010 study backed by Lufthansa showed that the air inside the
cabin is roughly 15 percent lesser humid during the flights. As a result, the
passenger also feels more dehydrated and dry-mouthed.
Not Enough Pressure: While the pressure inside the
cabin imitates the air pressure on the ground, but it is not same as what one
would feel at the sea level. In such conditions, the bodily fluids of a
passenger move upwards, while the nasal cavities swell. According to one
researcher, it is somewhat like having a cold, making your sense of smell and
taste dull.
Louder Environment: Moreover, inside a flight it is
somewhat louder, generally around 85 decibels - something you experience from
inside a car while driving amidst a busy traffic. In fact, this can also
influence our taste preferences, slowing down our ability to taste something
sweet. At the same time, it enhances our appreciation for umami. This is one
reason why umami-tomato juice is so popular on flights, the findings of a study
undertaken by Cornell University in 2015 suggested.
Simply
speaking, our taste buds do not function optimally under such conditions, The
Kitchn reported. In fact, this is why we are usually unable to appreciate the
delicate notes of a good wine or the essence of bay leaf in a good sauce.
Nevertheless,
the good news is that plane food is getting better. In the past, food served
during flight was not of good quality. The caterer prepares these meals and
partly cooks them on the ground. Subsequently, they are chilled and later
reheated before serving them during the flight. These days, chefs create
recipes taking into account the air pressure and humidity levels aboard an
aircraft. They simply need to be changed a little from their sea-level
counterparts.
By Chandan Das/ Food World News