Our sense of smell and taste decrease by 20%-50% during flights

Why Your Taste Buds Take a Hit at 30,000 Feet

When you step onto an airplane, you’re likely aware of some of the many effects of being at high altitudes—such as changes in cabin pressure, lower humidity, and occasionally, a sense of discomfort. But one aspect that often goes unnoticed until that first bite of your in-flight meal is the significant reduction in our senses of smell and taste. Research shows that our sense of smell and taste can decrease by 20% to 50% during flights, ultimately transforming the in-flight culinary experience into a subpar affair.

So, what exactly causes this phenomenon? The primary culprit is the cabin pressure and humidity levels present in airplanes. Commercial aircraft generally maintain a cabin altitude equivalent to around 5,000 to 8,000 feet, which is substantially lower than the altitude at takeoff but still impacts our bodies. At higher altitudes, the air is thinner, and there is less oxygen, which can diminish our sensory perceptions, particularly our taste and smell senses.

Humidity levels in airplane cabins tend to hover around 10-20%, which is much lower than the 30-60% found in most indoor environments. This dry air can lead to nasal dryness, which significantly hampers our ability to detect aromas. Given that most of what we perceive as “taste” is closely tied to our sense of smell, it’s no surprise that food prepared for flights may taste bland or lack its usual depth of flavor.

Additionally, our perception of sweet and salty flavors is particularly affected by altitude. Studies have indicated that people flying often rate foods as less sweet or salty than they would on the ground. This can lead to airlines compensating by adding more salt or sugar to in-flight meals, attempting to enhance flavors for passengers flying at altitude. However, many travelers still find themselves craving the robust tastes they remember from their favorite dishes on land.

Despite these challenges, passengers can take steps to enhance their dining experience while flying. Here are some practical tips:

1. Hydrate: Drink plenty of water before and during your flight to combat dryness that can dull your senses. Staying hydrated can help maintain moisture in your nasal passages, which helps to keep your sense of smell intact.
2. Choose Bold Flavors: If given the option, select meals that are seasoned heavily or contain strong flavors. Spicy dishes, tangy sauces, or savory ingredients are more likely to hold up well at high altitudes.
3. Avoid Alcohol and Caffeine: Both alcohol and caffeine can further dehydrate you, exacerbating the mild dysregulation of your senses. Opt for water or herbal teas instead.
4. Bring Your Own Snacks: If you prefer bringing your own food along, consider selecting foods that you know you enjoy eating at altitude, like nuts, dried fruits, or energy bars with robust flavors.
5. Be Mindful of Temperature: Because our sense of taste can also be influenced by temperature, ensuring that hot foods are served hot and cold foods are served cold can enhance the perceived flavors of in-flight offerings.

Navigating the world of airplane dining can be challenging, but understanding how altitude impacts your senses can help adjust expectations and potentially improve your flying culinary experience. So the next time you’re cruising at 30,000 feet, keep these insights in mind and make the most of your in-flight meal!