Food and drink often taste different at higher altitudes, whether in an airplane or a mountainous region. This change in taste perception is not merely anecdotal; scientific factors influence how our senses interpret flavors. Altitude affects the way we experience taste, leading to noticeable alterations.
The Science of Altitude and Taste
Altered taste perception at high altitudes stems from unique atmospheric conditions. Reduced atmospheric pressure affects taste bud sensitivity and can decrease blood oxygen levels. This lower pressure also impacts nasal passages, where much flavor perception originates.
Additionally, high-altitude air, especially in airplane cabins, is notably dry. This dry environment can dehydrate nasal membranes and reduce saliva production, both important for taste and smell receptors. When nasal passages dry out, olfactory receptors become less stimulated, weakening scent information that contributes to taste. Physiological responses to altitude can also indirectly influence the overall taste experience.
Specific Taste Alterations
Environmental shifts at altitude lead to specific changes in taste perception. Sweet and salty flavors are often perceived as significantly weaker, with studies indicating a reduction in sensitivity. This dulling effect explains why many foods, particularly those served on airplanes, can seem bland unless heavily seasoned.
In contrast, other tastes tend to be less affected or even enhanced. Umami, a savory taste found in foods like mushrooms, tomatoes, and aged cheeses, can become more pronounced. Sour and bitter notes also remain largely consistent or can stand out more due to the suppression of sweet and salty flavors. Tomato juice, rich in umami, is a popular choice for many flyers, as its flavor is often more appreciated at altitude.
Navigating Taste at Altitude
Understanding how altitude affects taste allows for practical adjustments. Staying well-hydrated is important to counteract dry air’s effects on nasal membranes and saliva production, helping maintain taste bud sensitivity. Drinking enough water can improve flavor perception.
When selecting food, consider opting for items with bolder, more complex, or umami-rich flavors. Ingredients like mushrooms, soy sauce, hard cheeses, and tomatoes can provide a more satisfying taste experience at altitude. Incorporating herbs, spices, or citrus can also help boost flavor perception, as these are less affected by altitude-induced dulling. While sweet and salty items might be less impactful, adding extra seasoning or choosing naturally flavorful options can improve enjoyment. Awareness that these taste changes are temporary can also enhance the experience.