Why does food taste different on an airplane?
You may be familiar with this: your favorite dish tastes wonderful on the ground. On the plane, it suddenly seems bland. Spicy tomato juice becomes a revelation. And the dessert is somehow… less sweet.
Coincidence? Poor in-flight cuisine?
No. The explanation lies much higher. At an altitude of around 10,000 meters.
The short answer
At high altitudes, air pressure and humidity change your sense of taste—and thus your entire taste experience.
Your senses work differently
The air pressure in the cabin is lower than on the ground. At the same time, the air is extremely dry—comparable to a desert climate. Both influence your sensory perception more than you might think.
Studies show:
- Your sense of taste for sweet and salty foods can be reduced by up to 30 percent.
- Your sense of smell—crucial for aroma—works significantly less effectively.
- Bitter and savory notes, on the other hand, are perceived more intensely.
This explains why food often needs to be seasoned more strongly before it is served on board.
The tomato juice effect
Tomato juice is remarkably popular on planes—even among people who would never order it on the ground.
Why?
Because the so-called umami flavor comes into its own at altitude. While sweetness fades, the savory, slightly sour note remains stable—sometimes even appearing more intense.
That’s why tomato juice frequently tastes more balanced above the clouds than at sea level.
Noise also plays a role
Another factor that is typically underestimated is noise.
Studies indicate that the constant sound of the engines also affects taste perception. High noise levels dampen sweetness, while savory flavors are perceived more strongly.
In short, your food is not only battling dry air but also constant noise.
That’s why in-flight meals are designed differently
Airlines develop their menus specifically for the conditions on board:
- more intense spices
- more acidity
- stronger sauces
- adjusted salt and sugar levels
Top chefs who cook for airlines know full well that their dishes taste different on the ground than they do later on the plane.
The little twist
You can test this on your next flight:
Order something sweet—and then something savory. The difference is more noticeable than you might expect.
And if you suddenly feel like tomato juice, don’t worry. It’s not you. It’s the altitude.
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