Think your in-flight meal is flavorless? It’s not just the food—it’s science.

At 35,000 feet, dry air and low cabin pressure dull your sense of smell, which is key to tasting flavor. On top of that, your taste buds lose sensitivity, especially to salt and sweetness—up to 30%!

And it gets worse: the constant engine noise can actually reduce your ability to enjoy flavors.

To fight back, airlines load meals with extra spices and umami-rich ingredients (like tomato sauce or soy sauce) to help dishes stand out. Still not gourmet—but at least now you know why.