If I give you a question like “which time lately you think the taste of plane meal is good?” I am pretty sure the answer I can get is always “Never”. Every time when we complained about how awful the plane food is, have people ever concerned why? Is the bad skill of chef the only reason? Or there are actually some scientific reasons as explanation?
According to one article published in the website Travel, the biggest issue lying in bad taste of food in plane is scientific. One research did by Deutsche Lufthansa; the buds in our tongue cannot work well exposure in high altitude. The sensitivity of our taste buds would decrease at least 30% on the high altitude; plus, the dry environment inside the plane can affect buds work too. And this is one big reason why those fly companies are willing to opt salty steaks or spicy carries as main part of plane food. The other reason might be the smell problem. The high air pressure given by plane will restrict activity of smell molecule and block the way it goes to our nose, without this step, eating process can be much boring than people can think.
Besides those reasons we talked before, there’s another explanation that can also makes the taste worse: that the plane food itself is not good taste. Consider the specific environment of plane; it’s obvious that the kitchen cannot be set in the plane, so the food we ate is all come from stock. Foods from the kitchen to the plane we take have to going though a long travel, and during this process, foods would exposure to different tempters, and in this step, going bad is easily for foods. Compared to serve customers some delicious but not fresh food, most of the fly companies prefer foods with bad taste but safety qualities, like carrots and oranges.
Next time if you feel bad about the plane food in front of your face, thinking about the things we talked today might be able to let you feel little better. After all, off the plane, there are hundreds of delicious foods waiting for you.