Many people enjoy a Bloody Mary with brunch, but new research suggests it could taste even better on an airplane.
A study that looked at how airplane noise affects the palate determined umami flavors, such as what is enjoyed in tomato juice, are pleasantly elevated, Cornell University reported. On the other hand, the sound of an airplane's engines tended to dull the experience of sweet flavors.
"Our study confirmed that in an environment of loud noise, our sense of taste is compromised. Interestingly, this was specific to sweet and umami tastes, with sweet taste inhibited and umami taste significantly enhanced," said Robin Dando, assistant professor of food science. "The multisensory properties of the environment where we consume our food can alter our perception of the foods we eat."
The delicious study could be used to improve in-air food menus, making often-underwhelming airplane meals taste better. The German airline Lufthansa has observed that passengers consume as much tomato juice as beer, and commissioned a private study that showed cabin pressure enhanced the taste of the savory drink.
The findings suggest taste perception relies on more than just sensory inputs related to the food itself, but the surrounding environment as well.
"The multisensory nature of what we consider 'flavor' is undoubtedly underpinned by complex central and peripheral interactions," Dando said. "Our results characterize a novel sensory interaction, with intriguing implications for the effect of the environment in which we consume food."
The findings were published in a recent edition of the Journal of Experimental Psychology: Human Perception and Performance.
