Flying has always been an adventure – not just in terms of the destination, but also in the culinary experiences it offers. One of the most intriguing aspects of air travel is certainly the way our taste buds perceive food differently whilst being in the air. Weirdly, the flavours seem to undergo an information. But why is that?
How Does it Alter our Senses?
One of the most noticeable changes at altitude is the dulling of sweet and salty flavours. Foods that are high in these tastes, such as desserts or heavily seasoned dishes, may not be satisfying at all during a flight. On the other hand (thankfully), foods that are rich in umami flavours tend to fare well better. Umami is often described as the fifth taste. Discovered by a Japanese scientist a good century ago, it directly translates to “essence of deliciousness” and can be identified by a coating sensation on the tongue, the feeling of mouth fulness, and a long-lasting taste. It’s especially common in foods like tomatoes (yep, that’s where the suggestion to drinking tomato juice comes from!), mushrooms, aged cheeses, salmon, or steak. Knowing this, this is what you’ll normally be able to find on an on-board menu, for exactly that reason.
Wine enthusiasts may have noticed that the same bottle of wine tastes differently, too. When it comes to choosing the best wine for air-travel, experts recommend opting for those with bold flavours and higher acidity, as they can stand up to the challenges of altered taste perception and air excellently with the limited food options available onboard. White wines like Sauvignon Blank or Riesling and red wines like Cabernet Sauvignon or Malbec are great choices. There are certain airlines, and especially more high-end providers, who for this very reason collaborate with renowned chefs or even create their very own high-altitude wine right away. If you want a taste, why not get a quote for a private jet wine tour?
What is the Reason Behind the Taste Changes?
Scientists and chefs alike have been puzzled by this phenomenon for decades now. Various factors contribute to it, including things like the low humidity and cabin pressure inside the aircraft, which can affect our sense of both smell and taste. Additionally, the loud noise of the airplane engine can dull our perception of flavours, too, making food taste less intense than it does on the ground. Now, we know this might sound weird – but this has indeed been scientifically proven.
Our body is just funny sometimes. So, the next time you’re on a plane, take a moment to savour the flavours and appreciate the unique and unusual culinary journey that air travel offers and the ingenious solutions that have to be created to ensure that we’re able to enjoy delicious meals to satisfy our cravings even at 30,000 feet.
