Foods Served in Planes Taste Bad; Here's Why

There's a scientific reason why food tastes different and bad when eaten at a height of 30,000 feet.

Air cabin dryness, dehydration, high air pressure, and noise levels may all contribute to this odd taste.

Why Airplane Food Tastes Bad

Because of air dryness within the cabin, humans go through dehydration that ends up diminishing each moisture drop needed from the bronchial and nasal passages. This explains the drastic in-flight changes in the senses of smell and taste.

Moreover, on top of dehydration, elevated air pressure as well as noise levels that reach over 80 decibels are not exactly friendly for these senses.

During a flight, when an airplane reaches an altitude for cruising, half of inhaled air comes from the atmosphere that the plane is flying through. The other half is from air that is filtered.

This means that airplane cabin air is incredibly dry, with a humidity level of roughly 12%.

Not much can be done about the changes in smell and taste that happen during in flight altitudes. Though taste may still be present, this taste may not be the same as when on ground.

Different Tastes in the Air and on the Ground

For instance, sweet and salty tastes are usually weaker in elevated altitudes. Hence, in order to cater to sensory preferences, plane food could be 20% saltier than usual. For dessert, the added sugar could be the same or even more.

This is according to an interview with experimental psychologist Charles Spence from Oxford University. Spence examines how sounds and environments may affect taste.

Spence interestingly noted that using noise-canceling headphones could give drinks and foods a better taste in the air.

As part of a 2011 study, a trial was staged wherein in-flight diners sat inside a pressure chamber with cramped seats. This was designed in order to mimic an airplane cabin's low air pressure at a height of 30,000 feet.

Lufthansa, the airline behind the study, offered the participants food as the participants were surrounded by the drone of aircraft engines with noise levels of up to 80 decibels. Their seats also vibrated in order to mimic turbulence felt on a plane.

The study discovered that tastes that were described to be sour, bitter, and spicy were the ones that held up during the experience in-flight. Interestingly, tomato juice appeared to be immune to taste loss in the air.

Other tests revealed that one taste set that may appear consistent under changes in altitude is the umami taste which is the core savory taste that can be found in Japanese cuisine. This is likely due to how umami dishes tend to have higher levels of sodium.

Spence explained that if it were not for flight boredom, the best advice is still to eat on the ground. However, for those who would like to have decent food in-flight, it is suggested to go for salty or spicy food, such as sushi or Mexican food.