Is Food in Airplane Less Delicious?

Indeed, as the majority opinion of the airline passengers when they are on the go and try one of the menu offered by the flight attendants.

Delivered by Grant Mickels, Executive Chef of Culinary Development Lufthansa LSG Sky Chef and the research by the Fraunhofer Institute from Germany on food at sea level and under high pressure conditions.

1. Aircraft altitude. At an altitude of 35,000 feet all the flavors on passengers tongues will disappear.
2. Air inside the cabin. When passengers was in the cabin of the aircraft, coupled with dry air will make their tongue numb, just like when you have the flu.
3. Shifting taste perceptions of the food/drinks. At the height will arise disruption in passenger feeling, salty and sweet taste will shift and change around 30 percent.
4. Decreased humidity in the cabin. The air inside the nose thins and dries, paralyzing sense of smell sensors.
5. Noise. It can disturbed the passengers’ appetite, it reduce their sensitivity to salty and sweet flavors.

In the end, feeling anxious to arrive at their destination can affect just about anything, even the taste of food and beverages. Of course enjoy the ride in an airplane can be a special experience that is not forgotten.

(Source Tabloid Nova, R Nugroho - travelKompas /Image SIA)


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