Flying at high altitudes can dull your sense of taste by up to 30%.

A landmark 2010 study conducted by the Fraunhofer Institute for Building Physics, commissioned by the German airline Lufthansa, revealed the physiological changes that occur during flight. Researchers used a pressurized laboratory to mimic conditions at 35,000 feet, finding that the perception of saltiness drops by 20% to 30% and sweetness by 15% to 20%. This is primarily due to the extremely dry cabin air, which often has a humidity level of less than 12%, which is drier than most deserts.When the nasal mucus membranes dry out, odor receptors cannot function properly. Since approximately 80% of what we perceive as taste is actually smell, this dehydration significantly impacts our dining experience. Furthermore, the low pressure in the cabin reduces the oxygen levels in the blood, making the olfactory system less sensitive. These factors combined mean that even the highest quality food can taste unappealing once the plane reaches cruising altitude.Acoustic factors also play a surprising role in how we taste. Research from Cornell University published in 2015 showed that loud background noise, such as the constant 85-decibel hum of jet engines, suppresses the perception of sweetness while enhancing the taste of umami. This explains why tomato juice and Bloody Marys are disproportionately popular on flights. To combat these effects, catering companies like LSG Sky Chefs must increase seasoning levels by 30% to 50% compared to ground-level recipes.