Despite the efforts of airlines to improve food on airplanes, airplane food is known for being bland and unappealing. Even if airplane food is fairly high quality, it’s usually perceived as unappealing, but why is that? 

“Every time I see the food on airplanes, it looks really good, but when I eat it I’m always really disappointed with the taste. I feel like the airline companies could do better,” said sophomore Aviral Saxena.

It isn’t entirely the airlines’ fault, with the taste of the food being altered by various environmental factors.

One of the main reasons airplane food is unappealing is the impact of altitude on our sense of taste. At cruising altitude, the cabin is pressurized to the equivalent of about 6,000 to 8,000 feet above the sea level. This pressure, combined with the dry air in the cabin, significantly affects our taste buds. Research shows both the dry cabin air and the pressure difference can massively reduce our ability to perceive sweet and salty flavors.

“I was a bit shocked when I found out that airplane food is bad because of the environment; I always thought the food was just bland,” said junior Ethan Hung. 

Meanwhile, other flavors, such as umami, tend to remain unchanged. This is why many airlines focus on dishes that emphasize umami rich ingredients like tomatoes, mushrooms, or soy sauce. However, umami based dishes don’t cover the gap left by sugar and salt, so the food is still more bland than on the ground. Moreover, the cabin’s low humidity only worsens the problem by drying out our nasal passages, which are essential for detecting subtle aromas. Since our sense of taste is heavily influenced by smell, this further dulls the flavor of food. 

“I actually enjoy cooking quite a bit myself, so I have seen a lot of umami foods in plane dishes, I just never gave it any thought,” said junior Nathanael Acker.

The environment of the airplane cabin also plays a psychological role in how we perceive food. The constant background noise from engines and airflow can affect our ability to focus on flavors. Studies done by a team of neurosurgeons show that loud noise can dull the perception of sweetness and enhance the perception of crunchiness, which may explain why snacks like pretzels and nuts are sometimes more enjoyable than the main course itself. Furthermore, the confined space and lack of visual appeal in the presentation of meals can influence our perception of their quality. On the ground, the ambiance of a restaurant, the plating of the dish, and even the name of the company can elevate the perceived quality of a meal. In contrast, eating from a plastic tray in a cramped seat lacks these environmental benefits.

“Airplane food now is interesting at best. I honestly prefer fast food over it, but it is really interesting that there is a psychological aspect to the food,” said junior Sofia Perez after learning loud noises can dull taste.

Despite these challenges, airlines are still working to enhance the in-flight dining experience. Some collaborate with renowned chefs, like Singapore Airlines, which collaborates with Monica Galetti to design dishes that account for the altered taste perception at altitude. Others are experimenting with ingredients with more flavor and new cooking techniques in order to improve meal quality. While these efforts are promising, the conditions of air travel mean that airplane food will never rival a freshly prepared meal on the ground.

“I feel like a lot of the better airplane menus won’t really change my in-flight dining unless they change the whole industry,” said junior Wilson Chen.

Ultimately, the blandness of airplane food is less about the quality of the meals and more about the environmental difference compared to the ground. Factors like altitude, cabin pressure, dry air, and even noise all play a role in dulling parts of our taste, making food seem blander than it actually is. While airlines continue to adapt to these conditions, the reality is that in-flight dining will always be limited. However, airplane food may not be as bad as it seems, but rather, our perception of it is simply altered by the skies.