고도에서 음식 맛이 달라지는 이유

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.