The altered palette at high altitudes: why food and wine taste different during air travel

High altitudes can significantly impact our sense of taste and alter our perception of flavours. When flying at cruising altitudes, people often notice that food and wine served seem to lack their usual intensity and richness of flavours experienced on the ground. This phenomenon is mainly attributable to the environmental conditions prevalent at high altitudes and the physiological changes that occur within our bodies during air travel. Let’s look at what changes our palate in the air.

Atmospheric pressure and humidity

The atmospheric pressure at high altitudes is significantly lower than at ground level. This reduction in pressure can cause our tastebuds to be less sensitive, leading to a diminished perception of taste. The dry and low humidity environment in aircraft can further exacerbate this effect, as it causes our tastebuds and olfactory receptors to become less effective.

Decreased oxygen levels

Another critical factor influencing our sense of taste at high altitudes is the decreased oxygen levels in the cabin. As an aircraft ascends, the concentration of oxygen in the air diminishes. This reduced oxygen supply can dull our taste receptors and limit our ability to discern different flavours properly.

Changes in perception and smell

Our sense of taste is closely linked to our sense of smell. At high altitudes the dry cabin air can desensitise the olfactory receptors in our nose, making it challenging to fully perceive the aromatic compounds that contribute to the flavour of food and wine. As a result, even the most flavourful dishes and wines may appear bland during air travel.

Altitude-induced dehydration

Aircraft cabins are notoriously dry environments and passengers are at an increased risk of dehydration during flights. Dehydration can significantly impact our sense of taste by reducing saliva production, which plays a crucial role in food breakdown and flavour perception.

Suppression of umami sensation

Umami, often referred to as the fifth taste, is responsible for the savoury and rich flavours found in certain foods like tomatoes, mushrooms and aged cheeses. Studies have shown that umami taste receptors are less sensitive at high altitudes, leading to a blunted umami sensation in the air. Using this knowledge, you can deepen or heightened the umami sensation by braising meat in soy sauce or using multiple cheeses in pasta dishes.

Impact on wine tasting

Wine tasting on flights can be particularly challenging due to the altered palette. The combination of reduced atmospheric pressure, lower humidity and suppressed taste receptors can make wines taste less vibrant and complex. This is why airlines often opt for wines with bolder flavours to ensure they are still enjoyable at high altitudes.

How to improve your dishes for the perfect airline meal:

• 1. Enhance umami

  Use umami-rich ingredients: incorporate ingredients like tomatoes, mushrooms, soy sauce, seaweed and Parmesan cheese to boost the umami flavour, which can be better then just salt additives.
  
  Add fermented foods: foods like miso, kimchi and fermented soybeans can add depth and complexity to dishes.

• 2. Increase salt and sweetness

  Adjust seasoning: increase the amount of salt and sugar in recipes. Taste perception for salty and sweet Flavours diminishes at high altitudes, so boosting these can make the food more flavourful.

  Use natural sweeteners: honey, maple syrup and agave can add both sweetness and flavour.

• 3. Amplify aromatics

  Strong herbs and spices: utilise robust herbs like rosemary, thyme and basil, and spices such as cumin, cinnamon and cardamom, which can stand out more in the diminished flavour environment.

  Infuse oils: infusing oils with garlic, chili or herbs can add a concentrated burst of flavour.

• 4. Boost acidity

  Citrus and vinegars: add lemon juice, lime juice or various vinegars (like balsamic, apple cider, or red wine vinegar) to brighten and enhance flavours.

  Pickled elements: include pickled vegetables or fruits to add a tangy, vibrant note to dishes.

• 5. Focus on texture

  Crispy and crunchy: incorporate textures that can be satisfying even when flavours are muted, like crispy toppings, toasted nuts and crunchy vegetables.

  Contrast in textures: combine smooth and creamy elements with crunchy or chewy components to make dishes more interesting.

• 6. Rich and creamy

  Fatty ingredients: use butter, cream and rich cheeses to add mouthfeel and enhance flavour perception.

  Avocado and coconut: these ingredients add creaminess and a more pronounced taste.

• 7. Use broths and stocks

  Concentrated stocks: use highly concentrated broths and stocks to add depth and intensity to soups, sauces and stews.

  Bone broth: rich in collagen and minerals, bone broth can enhance umami and provide a satisfying base for dishes.

• 8. Highlight freshness

  Fresh ingredients: prioritise fresh, high quality ingredients as they have more intense and appealing natural flavours.

  Indigenous ingredients: these can add a burst of flavour and visual appeal to dishes and also improve longevity of tastes while airborne.