为什么高空中食物味道会变化
Embed This Widget
Add the script tag and a data attribute to embed this widget.
Embed via iframe for maximum compatibility.
<iframe src="https://airportfyi.com/iframe/entity//" width="420" height="400" frameborder="0" style="border:0;border-radius:10px;max-width:100%" loading="lazy"></iframe>Paste this URL in WordPress, Medium, or any oEmbed-compatible platform.
https://airportfyi.com/entity//Add a dynamic SVG badge to your README or docs.
[](https://airportfyi.com/entity//)Use the native HTML custom element.
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.
说明
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.