The physics of the flavor fade
The golden age of flying feasts
Culinary masterminds of the stratosphere
The hyper-logistics of flight kitchens
YOUR GOAL
Master of High-altitude haute cuisine
hnk13160 The Physics of Flavor Fade
At thirty thousand feet, your sweet and salty fades away, But bold umami notes are always here to stay.
hnk13160 The steady 85-decibel hum of jet engines and air-conditioning systems suppresses sweetness and saltiness while leaving other tastes
hnk13160 A passenger dines on a beautifully plated gourmet meal inside a first-class cabin.
hnk13160 Season each airplane dish to learn how cabin pressure affects our taste buds.
Airplane tomato juice: Lufthansa passengers consume about 1.7 million liters of tomato juice every year, far more than they ever drink on the ground.
A category of taste in food corresponding to the flavor of glutamates, characterized as savory or meaty. Lufthansa's study at the Fraunhofer Institute revealed this savory taste remains unaffected by simulated cabin conditions.
Which popular beverage does Lufthansa serve in massive quantities due to its strong umami profile?
According to a study by the Fraunhofer Institute, by how much does our perception of saltiness drop in a pressurized cabin?
Which of the five basic tastes is actually enhanced or remains stable under loud background noise?
Which university led the research showing that loud background sound lowers how sweet and salty people rate food?
Why does low humidity in an airplane cabin affect our sense of taste so severely?
What is the typical humidity level inside a commercial airplane cabin at cruising altitude?