Influence of low aircraft cabin pressure on taste and odor perception

From practical experience aircraft caterers know of and consider reduced taste and odor perception during flights. The meal served has to be more spicy compared to food prepared for normal conditions on ground. The pressure influence on aroma perception was systematically investigated in a simulated aircraft cabin environment with all environmental parameters being controlled and adjusted to normal flight conditions, including pressure (p = 760 hPa). At these conditions individual taste and odor thresholds of some natural and common aroma and taste compounds used by food and flavor industry of 15 experienced test subjects were determined. Experiments were performed as triangular and paired comparison test according to guidelines in food law. A tasting of some white and red wines followed to study the influence on complex perception. Tests were repeated with the same panel the following day at the same conditions at normal pressure (ca. 950 hPa). Perception and recognition thresholds of the subjects at both pressure levels were significantly different. Furthermore, aroma descriptions and intensity ratings during wine tasting differed depending on pressure. The grade of difference was also dependent on the type of wine.