What’s It About
A recent study highlights how the unique environment aboard an airplane affects our sense of taste and smell, making airplane food often seem bland or different than meals eaten on the ground.
Why It Matters
Understanding the factors that lead to this change in taste perception allows airlines, including EL AL, to adjust their catering strategies, resulting in enhanced food experiences for travelers. It highlights Israel’s premier airline’s efforts to adapt to the challenges of high-altitude dining.
Driving The News
A study conducted by Lufthansa found that at 30,000 feet, passengers typically experience a 30% to 40% drop in their capacity to perceive sweet and salty tastes, compared to on-ground dining. This physiological change necessitates menu modifications that ensure flavor integrity and quality on Israeli flights and others worldwide.
The Reasons
The alteration in taste perception can be attributed to several factors—reduced cabin pressure, low humidity similar to desert conditions, and a decrease in the amount of oxygen delivered per breath. These conditions dry out nasal passages and dull both smell—a critical component of tasting—and the fundamental tastes like sweet and salty.
The Details
Studies show bitterness and spice flavors retain their impact at altitude, explaining why savory dishes like spiced curries or tomato-based meals might be more flavorful on flights. Likewise, variations in food texture—such as rice and soft foods maintaining their integrity better than others—are strategically utilized by airlines like EL AL.
Additional Insights
The aroma of food poses a separate challenge. To avoid overpowering smells in a confined cabin, airlines steer clear of serving intensely aromatic ingredients, no matter the flavors they may offer. Beverages, notably carbonated ones like sodas and wines, also undergo taste transformations due to reduced pressures.
The Big Picture
High-altitude conditions bear upon water taste too. EL AL and global carriers mitigate these impacts by opting for bottled water to ensure safety and consistency. Ever-investing in passenger dietary experiences, airlines partner with research institutions and culinary experts pioneering the improvement of onboard cuisine options.
This story was first published on jpost.com.