Have you ever noticed why tomato juice is such a popular drink
on planes? There is a scientific reason behind it and it's all to do
with the impact of cabin pressure on our senses. It’s about 30 percent
more difficult to detect sweet and salty tastes, according to a 2010
study by the Fraunhofer Institute for Building Physics in Germany. In
other words, at altitude, our sense of taste is dulled. Business Insider
spoke with Professor Charles Spence, Head of Crossmodal Research
Laboratory at Oxford University and author of “Gastrophysics, The New
Science of Eating,” about the subject. He said: "You see them shooting
off the trolley here there any everywhere and when you do these surveys
you find ...
Read More
Comments
Post a Comment