Why food tastes different on airplanes?
The sensory science behind in-flight flavour changes
Flying at high altitudes significantly affects our senses, especially the way we perceive flavour. That’s why meals on airplanes often tastes bland or simply ‘off’ compared to what we expect on the ground.
When an aircraft is cruising, its cabin is pressurized to simulate an altitude of roughly 6,000 to 8,000 feet. The pressure drop, paired with very low humidity (often under 20%), impacts both taste buds and olfactory receptors. Dry air hampers the nasal and mouth linings, reducing sensitivity to aromas and thus diminishing flavours. Moreover, low cabin pressure has been shown to raise thresholds for sweetness and saltiness, meaning passengers perceive less of those tastes under these conditions.
Another key factor is background noise. Research shows that loud ambient conditions (such as the hum of an aircraft cabin), can reduce perceived sweetness and saltiness, while possibly enhancing umami tastes. The combined effect of low pressure, dry air, and acoustic stress dampens much of what we expect to taste and smell.
Understanding these environmental constraints helps explain why your in-flight meal may lack the punch you’d find on the ground. Recognizing what’s happening allows for more informed choices, for example seeking dishes with stronger seasoning, texture, or umami presence, or choosing a drink with more aromatic depth to help compensate.