Over the years, some scientists have figuring out why flying may provoke a sudden interest in tomato juice. Even Lufthansa tried to understand why the company was selling on board 1.7 millions of tomato juice every year, against only 1.6 million of beers, when most of their passengers were German and big beer consumers?
After some study, the Fraunhofer Institute of Physic and the Cornell University agreed that the environment and intense decibel sound heightens a person’s taste for Umami or savory foods when the perception of salty and sweet would fall around 30%, and bitter, acidic and spicy taste would not change very much. Under normal pressure, Tomato juice is described as having an earthy and musty taste, and when the pressure is lower, it is described as having a refreshing taste and a sweet, fruity smell.
Umami flavor, the fifth taste listed after sweet, salty, bitter and sour, is found in meat, fish, vegetables, dairy products, soya sauce, parmesan cheese and apparently also in tomatoes. However, other scientists say biological factors can also explain the reason the taste perception changes on an airplane. At high altitude, the body gets less oxygen to the brain and senses get a little blunted. The air pressure could also change the sinuses to swell, and the smell intrinsically connected to taste could change. For others, a simple reason may occur: For most people airplane means vacation and in this context any drink has a softer taste!