2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Little is known that the taste of food is not the same at different altitudes. This statement is discussed in detail in the well-known among culinary experts - aircraft theory. She cites as evidence the fact that the food consumed in flying planes tastes different from what is eaten on the ground.
It is known that the taste is mainly determined by the smell of food. However, taste is a collection of many receptors. The aroma mainly serves to send signals to the brain whether what we are going to eat has qualities, and sometimes it can even mislead us.
However, the opinion of a dish is followed by a presentation of the food and the way it is served. Only then comes the turn of taste and texture.
Aircraft theory believes that the atmosphere is also essential. There are often cases in which a person does not like to eat in noisy places. In them, the auditory receptors report almost aversion during meals.
A survey conducted by the largest Dutch polling agency showed that more than 86 percent of people do not like food on airplanes. However, the analysis also found that each of the participants in the survey was waiting for the moment when the flight attendants would present it to him.
In fact, the food on the planes is not bad, it just looks different - packaged in boxes, with a strange shape. The reason for this is that our taste buds in the sky and on earth are different.
A study of aircraft theory has shown that taste buds and smell are the first things to change over 3,000 meters above sea level. Perceptions of salinity and sweetness are different in the aircraft mainly due to lack of moisture, lower air pressure, and last but not least, background noise.
This is because tomatoes are very rich in certain substances that make them more attractive and preferred in flight. Similar foods are also beef, pork, chicken, mushrooms, carrots, and parmesan.
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