高度で食べ物の味が変わる理由
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30
percent taste reduction
At cruising altitude, passengers lose approximately 30% of their ability to taste sweet and salty flavors due to low humidity and cabin pressure.
解説
Cabin pressure at cruising altitude is equivalent to an elevation of about 1,800-2,400 meters, and humidity drops to around 10-15%, drier than most deserts. These conditions cause nasal membranes to swell and dry out, significantly dulling the senses of taste and smell. Airlines compensate by adding extra seasoning to in-flight meals. Interestingly, umami flavor perception is largely unaffected, which is why tomato juice is disproportionately popular on aircraft.