Roberta Aguirre
Many factors can contribute to the strange taste of airport water. One reason could be the type of water provided, such as the mineral composition of the water, as noted by some passengers who found the water served by United Airlines foul-tasting. Additionally, the water's exposure to heat or light during storage and transportation could alter its taste. The water quality in aircraft tanks has also been questioned, with some sources advising against consuming coffee, tea, or any unsealed beverages that use airplane tank water due to concerns about cleanliness. However, others have countered these claims, stating that the potable water systems are cleaned regularly. The unique conditions in an aircraft cabin, including low pressure, dry air, and loud engine noise, can also impact our sense of taste and smell, affecting how we perceive the flavour of water and other beverages.
| Characteristics | Values |
|---|---|
| Taste buds and sense of smell are affected | Reduced by 30% at 30,000 feet |
| Perception of saltiness and sweetness | Drop when inside a pressurised cabin |
| Dryness and low pressure | Reduces sensitivity of taste buds |
| Loud background noise | Affects taste |
| Water source | Mineral composition, exposure to heat/light, or sulfur presence |
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What You'll Learn
Water from the plane's tank may be contaminated
However, some people disagree with this statement, claiming that the potable water system does get cleaned. One airline mechanic describes how they clean the water tanks with diluted bleach, while another mentions that the water lines are flushed with cleaning products.
Despite these assurances, there is evidence that the water in aircraft tanks may still be contaminated. A combination of factors, including the low pressure and dry conditions in the plane's cabin, can affect our sense of taste and smell. This can make it difficult to detect any strange tastes or odours in the water.
Additionally, our sense of taste can be impaired at high altitudes, with our sensitivity to sweet and salty tastes reduced by around 30%, according to a 2010 study. This means that any contamination in the water could go unnoticed by passengers, potentially causing health issues.
Therefore, it is advisable to avoid drinking coffee or tea on airplanes, as the water used may be contaminated, and the conditions onboard can alter our ability to taste or smell it.
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Taste buds and smell senses are affected by high altitude
Taste buds and smell senses are indeed affected by high altitude. At 30,000 feet in the air, the human perception of saltiness and sweetness drops significantly. According to a 2010 study by Germany's Fraunhofer Institute for Building Physics, the combination of dryness and low pressure in the air reduces the sensitivity of our taste buds to sweet and salty foods by around 30%. The study also found that while our perception of bitter, sour, and spicy flavours remains largely intact, our sense of smell is greatly diminished due to the lack of evaporating nasal mucus in dry cabin air, which further contributes to a decrease in our ability to taste.
The change in our senses of smell and taste at high altitudes is one of the main reasons why airline food often tastes bland or unappetising. Airlines have to compensate for this by adding extra salt, sugar, and spices to their in-flight meals. For example, savoury dishes may contain approximately 20% more salt, while desserts may have about 20% more sugar.
Additionally, the loud background noise of jet engines can also impact our sense of taste. A study found that people eating in loud environments rated their food as less salty and sweet compared to those who ate in silence. This may explain why tomato juice and Bloody Marys, which are rich in umami, are popular drink choices when flying. The umami taste may be enhanced by the loud background noise, making these drinks taste better at high altitudes.
While the exact mechanisms are still being studied, it is clear that our taste buds and smell senses are affected by high altitude. This results in a change in our perception of flavours, particularly sweetness and saltiness, and leads to adjustments in how airline food is prepared and seasoned.
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Cabin pressure and dry air reduce taste sensitivity
A 2010 study by Germany's Fraunhofer Institute for Building Physics, commissioned by Lufthansa, found that the combination of dryness and low pressure reduces the sensitivity of our taste buds to sweet and salty foods by around 30%. Interestingly, the study found that only our sweet and salty senses are affected, while sour, bitter and spicy flavours remain largely unchanged.
However, it's not just our taste buds that are affected. Our sense of smell, which contributes up to 80% of what we perceive as taste, is also impaired by the dry cabin air. The parched conditions cause our odour receptors to function poorly, making food taste twice as bland.
To compensate for the reduced taste sensitivity, airlines season in-flight meals more heavily than meals served in restaurants. For example, savoury dishes may contain approximately 20% more salt, while desserts may have about the same amount of additional sugar. Vibrant flavours and spices are also used to make the meals more palatable.
Some flavours, such as umami, may actually be enhanced by the conditions in the cabin. The loud background noise created by jet engines has been found to amplify the savoury taste of umami-rich foods like sardines, seaweed, mushrooms, tomatoes, and soy sauce. This may explain why people tend to order tomato juice or Bloody Marys while flying, a phenomenon that doesn't occur as frequently on the ground.
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Airline food is seasoned differently to compensate for altitude
David Margulies of Sky Chefs, an airline catering company, notes that recipes for airline meals must be adapted to account for changes in taste at high altitudes. Studies have shown that our perception of flavour is muted in planes due to high altitudes and low humidity. Specifically, salt is perceived to be 20-30% less intense, and sugar is perceived to be 15-20% less intense. As a result, airline chefs add more salt and seasoning to in-flight meals to compensate for the difference in taste at high altitudes. For example, milder dishes like fish or poultry are seasoned with more salt and herbs to make them taste better in the air.
In addition to altitude, the loud background noise in the cabin of around 85db also affects our perception of taste. Psychologists have found that people eating in loud environments rate food as less salty and less sweet than those who ate in silence. Certain seasonings like cardamom, lemongrass, and curry taste more intense in the sky than salt or sugar. Therefore, airline chefs use vibrant flavours and spices to make the meals taste more robust.
Some airlines have also built facilities that simulate the conditions of commercial flights to test and improve the quality of their in-flight meals. For example, Singapore Airlines works with their catering provider SATS, which has a simulated aircraft cabin where meals are cooked and tested under low-pressure conditions. German airliner Lufthansa conducted similar research in 2011 and found that Asian dishes, which have a very intense aroma, remain stable at low pressure, while milder dishes require more seasoning.
Overall, while airline food may never taste exactly the same as a meal on the ground due to the conditions in the cabin, airlines are constantly improving their recipes and testing methods to ensure that their in-flight meals are as tasty as possible.
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Bottled water provided by airlines may have a strange mineral composition
The taste of bottled water provided by airlines may be attributed to its mineral composition. For instance, United Airlines has received feedback from passengers regarding the foul taste of the Harrogate Water served on some of their flights. While some passengers find the water undrinkable, others seem unaffected, suggesting that individual taste preferences and sensitivity to certain minerals may play a role.
Harrogate Water, sourced from a natural spring in the UK, has a unique mineral composition that could contribute to its distinct taste. Some have speculated that the water's taste may be linked to the presence of sulfur or similar chemical compounds. Exposure to heat and light during transportation and storage could also alter the taste of bottled water, making it taste different from what locals are accustomed to.
The taste of water and other beverages can be influenced by various factors unique to the airline environment. At high altitudes, the cabin air becomes extremely dry, impacting the sensitivity of our taste buds and sense of smell. This reduction in humidity affects our ability to perceive salty and sweet flavours, with a 2010 study by Lufthansa finding a 30% decrease in sensitivity for these tastes.
Additionally, the loud background noise and air pressure changes can further alter our perception of taste and smell. Psychologists have found that loud noises can make food and drinks taste less salty and sweet. Airlines have responded to these challenges by modifying recipes, adding more salt, sugar, and spices to enhance the flavour of in-flight meals.
While the strange mineral composition of bottled water may contribute to its unusual taste, it is important to note that the unique conditions of air travel also play a significant role in altering our perception of taste and smell, impacting the overall dining experience during flights.
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Frequently asked questions
Airport water may taste weird due to its mineral composition. For example, some people have complained about the taste of Harrogate Water, which is served on some United Airlines flights. Some speculate that the foul taste could be due to the presence of sulfur in the water.
Water on airplanes may taste weird due to a combination of factors, including the low pressure and dry air in the cabin, which can reduce the sensitivity of your taste buds. Additionally, the loud background noise of the engines can also affect your sense of taste.
Airport food may taste weird because your senses of taste and smell change in the airport environment. The combination of dryness and low pressure can reduce the sensitivity of your taste buds to sweet and salty foods. Additionally, the loud background noise of the airport can also affect your perception of taste.
