Airplane Food Mystery: Why Does It Taste So Bland? (Solved!)

We’ve all been there. You’re soaring through the sky, excited for your in-flight meal, only to be met with a dish that tastes…underwhelming. But why does airplane food have such a reputation for being bland? It’s not just the quality of the ingredients, but a combination of factors related to the unique environment of an airplane cabin.

The Science Behind Bland In-Flight Meals

Several scientific reasons contribute to the perceived lack of flavor in airplane food. First, the dry recycled air in the cabin, combined with low humidity, dries out your nasal passages, impacting your ability to smell and therefore taste. Our sense of smell is crucial to experiencing flavor fully. This reduced sense of smell accounts for around 80% of the diminished taste perception at high altitudes.

Cabin Pressure Plays a Role

Cabin pressure, equivalent to being at an altitude of 8,000 feet, also dulls our taste buds. Studies have shown that both sweet and salty tastes are significantly reduced at these altitudes. This explains why airlines often add extra salt and seasoning to their meals, attempting to compensate for the loss of flavor.

The Impact of Noise

Believe it or not, the constant hum of the airplane engines also contributes to the problem. Research suggests that loud background noise can further suppress our ability to perceive sweet and salty flavors, adding another layer to the airplane food conundrum. This makes umami flavors, like those found in tomato juice, more appealing in the air.