Airplane food is notorious its lack of flavour, but scientists say that is due to more than processed, gloppy ingredients. According to a new study by researchers at Cornell University, certain items aren't all that palatable 36,000 feet in the air all because of loud airplane noise. Randy Dando, an assistant professor of food science at the university, notes, "[The] study confirmed that in an environment of loud noise, our sense of taste is compromised."
Airplane meals may improve in the future thanks to the research. Dando and his team hope that airlines use the study to help reconfigure airplane food menus so that meals taste better. The information isn't shocking to airline companies. Lufthansa says that it has noticed "passengers were consuming as much tomato juice as beer." So, the company commissioned a private study that showed cabin pressure enhanced the taste of dishes like tomato juice and tomato sauce.
