Do you know why airplane food doesn’t taste good?
Tests have revealed that the atmosphere of a pressurized cabin at 8,000 feet, combined with the cool, dry air of the cabin, dulls the sense of taste, much like when you have a cold.
In fact, the sense of salt and sweet is reduced by about 30% at high altitude. It also doesn’t help that the reduced humidity in the cabin dries out the nose and dulls the olfactory receptors that are essential for tasting a dish.
The time it takes for a meal to travel from the catering to your plate doesn’t help either, as most meals are kept refrigerated for hours before being served to passengers.
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