Tomato juice is one of the most popular drinks on board an airplane, but it is almost never ordered on the ground. It is bypassed in the cafe, and on the plane the drink occupies a leading position.
Every year, airline passengers around the world drink a lot of tomato juice. Why is this happening?
Physiology of taste: why is the taste of tomato juice different at altitude? Conditions in airplanes differ from conditions on the ground: low pressure, low humidity, engine noise and turbulence affect taste perception. The human body is automatically drawn to dense, salty, grounding. The high fiber and salt content create a feeling of fullness and help maintain the water-salt balance. In addition, tomato juice is rich in the antioxidant lycopene, which is able to regulate blood pressure and control cholesterol levels.
The taste of food and drinks is 80% dependent on the sense of smell. On board, due to the dry air, the mucous membranes of the nose dry out, which makes it worse for a person to smell . However, tomato juice has a strong, recognizable odor that persists even in such conditions. This makes it stand out from other drinks, such as water or sugary soda.
Tomato juice has become one of the traditional drinks in flight. Many people associate it with airplanes and order it out of habit. Tomato juice also helps to remove psychological hunger and anxiety.
In conclusion
The taste of tomato juice seems to be better on the plane, science confirms that this is not just an illusion — our body really reacts differently to taste. If you haven't tried it on board yet, you can try it on your next flight. Perhaps you will discover a new taste and new sensations.
