Airplane meals may not win culinary awards, but German researchers from the Fraunhofer Institute offer a scientific explanation: our sense of taste sharply declines during flight.
Diminished Flavors at Altitude
High in the sky, we detect just 20-30% of salty flavors. Sweet tastes feel 15-20% less intense, and herbs lose much of their punch. Sour and bitter notes hold up better, which is why airplane meals often disappoint.
The culprit? Cabin air's extreme dryness hampers smell—responsible for 80% of taste perception. Fraunhofer scientists tested 100 participants in an aircraft simulator and found they perceived far less flavor than with identical meals on the ground.
Conducted with Lufthansa caterer LSG Sky Chefs, the study is driving recipe overhauls. Boosting all flavors isn't viable, as some endure while others fade, making this a nuanced challenge for experts.
