"Why Food Tastes Different (Bland) on Airplanes" by B Kumar Food Consultancy Services explores the fascinating science behind why food often tastes bland or different when consumed at high altitudes. This document dives into the effects of altitude, dry air, and low humidity on our taste buds and sense of smell, explaining how the environmental factors inside an airplane cabin alter the flavor perception of food. Drawing from food science research, B Kumar provides valuable insights into how catering companies and airlines can improve the sensory experience for passengers by adjusting ingredients, cooking methods, and packaging. This document serves as an essential resource for airline food services, nutritionists, and food manufacturers interested in creating better-tasting meals for air travel.

1. Why Food Tastes Different on Airplanes and the Role of Increased Salt
Food often doesn’t taste as good on airplanes as it does on the ground due to the unique conditions inside an aircraft cabin. Several factors
related to high altitude contribute to this phenomenon:
1. Lower Air Pressure: At cruising altitudes, the air pressure inside the cabin is much lower than at sea level. This reduced pressure
diminishes the sensitivity of your taste buds, making it harder to detect subtle flavours in food.
2. Dry Cabin Air: Airplane cabins have very low humidity, which causes moisture to evaporate from your mouth and palate. This dryness
not only makes swallowing more difficult but also dulls your ability to taste, as saliva is essential for dissolving flavours and carrying them
to your taste receptors.
3. Reduced Olfactory Sensitivity: Smell plays a crucial role in how we perceive taste. The lower air pressure and dry air in the cabin limit the
release of volatile flavour compounds—chemicals that give food its aroma. With fewer aromas reaching your nose, the overall flavour
experience is weakened.
4. Moisture Loss in Food: The dry environment can also lead to moisture loss in the food itself, making it drier and less flavourful. Dry food
often lacks the juicy texture and rich taste that moist foods have, further contributing to a less enjoyable eating experience.
5. Altered Chemical Reactions: The combination of low pressure and dry air can affect the chemical reactions that occur during cooking,
altering the intended flavour profile of dishes. This means that the flavours designed to complement each other on the ground might not
develop properly in the air.
To address these challenges, airline chefs often increase the salt percentage in their meals. Here’s why:
- Flavour Enhancement: Salt is a powerful flavour enhancer that can make dishes taste more pronounced. By adding more salt, chefs
compensate for the diminished taste sensitivity caused by lower air pressure and dry cabin conditions. The increased salt ensures that even
with reduced flavour perception, the food remains tasty and satisfying.
- Masking Blandness: Higher salt levels help mask any blandness resulting from moisture loss and altered flavour compounds. This makes
the food more appealing despite the harsh in-flight environment.
- Stimulating Taste Buds: Salt can stimulate the taste buds, helping to counteract the numbing effect of dry air. This makes the flavours
more detectable and enjoyable for passengers.
-Protein Breakdown: Salt can break down proteins in food through a process called denaturation(breakdown of Protein structure).
-Flavour Enhancement through Electrolytes: Sodium ions from salt interact with other electrolytes in food, enhancing the overall flavour
profile. This interaction can make the food taste more balanced and satisfying.
-Oxidation Prevention: Salt helps prevent oxidation, which can cause fats in food to become rancid. This maintains the fresh taste and
quality of the meal.
In summary, the combination of lower air pressure, dry cabin air, and altered chemical reactions at high altitudes significantly impacts how
food tastes on airplanes. By increasing the salt percentage, airline chefs enhance the flavours, ensuring that meals remain delicious and
satisfying despite the challenging conditions. This adjustment is essential for maintaining passenger satisfaction and delivering a pleasant
in-flight dining experience.