Why Does the Food on the Plane Usually Taste Bland?

The fact that the food on the plane often tastes bland is not due to the meals themselves. Rather, the perception of smell and taste on board changes due to various factors. These include the changed air pressure in the cabin and the ambient noise in the aircraft.

The flight altitude is usually between 10,000 and 12,000 meters. The air pressure in the cabin corresponds approximately to that of 2,000 to 3,000 meters above sea level – it is therefore lower than on the ground and comparable to the air pressure on the Zugspitze. Low air pressure means that there is less air to breathe and the blood is not as well oxygenated. The smell and taste receptors also get less oxygen, so that their performance temporarily decreases. The ability to perceive is limited in a manner similar to that of a cold.

However, while the sensation of bitter and sour is not affected, the perception of sweet and salty on board decreases. Sugar is tasted about 15 to 20 percent less and the perception of salty flavors decreases by 20 to 30 percent.

In addition, the conditions on the plane seem to influence the humidity or the sensations of the texture of the food. Rolls, cakes and other baked goods that would be perceived as too soft and soggy on earth appear tasty in high air.

Loud noises, such as those encountered during flight, also appear to help dampen the salty and sweet tastes of food. Attention to subtle taste sensations can be numbed by the noise. Background noise, which is perceived as unpleasant, also has an effect on appetite.

Food on the plane must therefore be seasoned and put together differently than on earth. It is not enough to just increase the salt and sugar content accordingly. The entire recipe has to be tested under shipboard conditions, as the interaction of flavors is extremely complex.

These phenomena, which can make inflight food taste bland, are also the reason why tomato juice is more popular in the air than on the ground. There, many find the taste of tomato juice too salty and sour, while in the aircraft cabin it is more fruity and refreshing.

The reduced perception of salty and sweet must also be taken into account when selecting wine. Very acidic wines or those with a lot of tannins no longer taste good on board, but very aromatic wines are also enjoyable on the plane.