Low pressure and dry cabin air make plane food taste bland
At cruising altitude of around 10,000 m, cabin pressure drops to the equivalent of about 2,400 m above sea level, reducing taste-bud sensitivity to sweetness and saltiness by around 30%. The extremely dry cabin air dries out nasal membranes, dulling the sense of smell that accounts for much of flavour perception. Engine noise further suppresses taste while amplifying bitterness and umami.
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