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Tasting in the air: A review

Author:
Spence, Charles
Source:
International journal of gastronomy and food science 2017 v.9 pp. 10-15
ISSN:
1878-450X
Subject:
air, altitude, atmospheric pressure, beverages, gastronomy, humidity, people, taste
Abstract:
Many people complain about the taste and quality of airline food. Three of the key environmental factors that have been shown to play havoc with the passenger׳s ability to taste at altitude are the reduced cabin air pressure, the lack of humidity, and the loud background noise (of the plane׳s engines). In this review, after having outlined these and other problems that may adversely affect the tasting experience, I critically evaluate a number of the solutions that have been put forward over the years by the airlines, and others working in the field, in order to try and improve the situation. I also provide an explanation as to why it is that so many people drink tomato-based drinks while up in the skies, while rarely touching such drinks while down on the ground.
Agid:
5693091