Flying at high altitudes has a significant effect on our senses, particularly our perception of flavour. This phenomenon explains why food and drinks consumed on airplanes often taste bland or different from what we're used to on the ground.

Airplane cabins are pressurised to simulate conditions at around 6,000 to 8,000 feet above sea level. This reduced pressure, combined with the low humidity levels (often below 20%), significantly impacts our taste buds and olfactory senses.

Dry air can reduce the sensitivity of our taste buds, making it harder to detect subtle flavours. Additionally, the low pressure numbs around a third of our taste buds, further diminishing our ability to taste sweet and salty flavours.

Another factor contributing to the altered perception of flavour is the constant background noise in an airplane cabin.

Studies have shown that loud noise can suppress our ability to taste sweetness and enhance the perception of umami flavours. This may explain why certain foods, like tomato juice, are more popular on flights as they tend to have stronger umami flavours.

Understanding these factors can help us better appreciate why our in-flight dining experiences differ from those on the ground. The next time you find your in-flight meal lacking in flavour, remember it's not just the food—it's the unique environment of the airplane that's impacting your taste perception. Recognising these effects can lead to better food choices and enhanced dining experiences even at 35,000 feet.