Why does food taste so bad on planes?

India Today

14-07-2025

It's not just the food. It's your nose, your ears, and even the air itself. It was a flight from Delhi to Frankfurt. I'd barely eaten all morning, and as the trolley wheeled down the aisle, I felt a spark of hope. The menu read: "Paneer Makhani with Jeera Rice and Kesar Kheer." Normally, this would be a comforting treat. But one bite in, and all I could taste was nothing. The paneer was chewy, the rice bland, and the kheer? Just sweet air. It wasn't that I was being picky. It was my 30,000-foot altitude that had betrayed my taste buds.advertisementThis experience isn't unique. If you've ever wondered why food tastes dull or even awful mid-flight, you're not imagining it. Science backs it up: flying messes with your senses, and your meal is one of the first victims.THE SCIENCE OF BLAH
Airplanes are marvels of engineering, they're also flavor-killers. Here's what's happening behind that tray table disappointment:DRY AIR, DRY MOUTH
The air inside an airplane cabin has less than 15% humidity-far drier than the Sahara Desert. This parches your mouth and dries out your nasal passages, making it harder to smell food properly. Since about 80% of what we perceive as taste comes from smell, this alone dulls your dining experience.ALTITUDE AFFECTS YOUR BRAIN AND YOUR TONGUEAt cruising altitude, the cabin is pressurized to 6,000-8,000 feet. This lowers blood oxygen levels slightly, making your brain and taste buds less responsive. Studies have shown that our ability to perceive sweet and salty flavors drops by up to 30% during flight.NOISE CANCELS FLAVOUREver tried eating in a nightclub? Constant background noise-like the 85-decibel hum of jet engines-can dull your perception of umami and sweet flavours. A study published in the journal Food Quality and Preference found that loud ambient noise reduces flavor intensity and makes food seem less appetising.WHAT AIRLINES DO ABOUT ITKnowing that your taste is compromised mid-air, some airlines go back to the kitchen with this science in mind. Lufthansa has a team that tests food in simulated flight conditions. Singapore Airlines has added more umami (like soy sauce, tomato, and mushrooms) to boost flavor. Indian airlines often turn to spicier menus because heat-based taste is less affected by cabin conditions.Even beverage offerings are curated. Ever noticed that tomato juice tastes better on a plane? That's because the altitude actually enhances the savory notes in it one of the few cases where the sky improves the flavour.IT'S NOT JUST THE SCIENCE, IT'S THE SETTINGadvertisementThere's also the psychology of flying. Cramped legroom, dehydration, and the stress of travel all impact how your body digests and processes food. You're distracted, uncomfortable, and your internal clock might be off. All of this lowers your satisfaction with food-even before you take the first bite.HOW TO OUTSMART THE ALTITUDEUntil airline chefs master the perfect in-flight biryani, here are a few hacks to help your taste buds:Stay hydrated: Drink water frequently to keep your mouth and nose moist.Bring your own hot sauce or spice mix: A small sachet of chaat masala can go a long way.Opt for umami-rich meals: Dishes with tomato, cheese, soy, or mushrooms retain more flavour.Chew gum after meals: It helps pop your ears and brings your sense of taste back faster.Airplane meals aren't doomed forever, but they are fighting an uphill battle against altitude, pressure, and human biology. The next time your paneer feels like rubber and your dessert like air, remember: it's not bad cooking. It's science, turbulence-style.So don't blame the chef, blame the cabin.- Ends