¿Por qué la comida nos sabe diferente en los aviones?

¿Por qué la comida nos sabe diferente en los aviones? 

La mayoría nos quejamos de que la comida en los aviones es sosa y poco apetecible, pero para ser justos, esto no es siempre culpa de las aerolíneas.

Dentro del avión los sabores se modifican considerablemente porque las papilas gustativas y el sentido del olfato desaparecen a 10.000 metros de altura. Esto se debe a una multitud de factores como la falta de humedad, la presión aérea más baja y el ruido de fondo”.

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Sequedad y baja presión:

Cuando entras en un avión el ambiente dentro de la cabina afecta, lo primero que se ve afectado es el sentido del olfato. A medida que el avión alcanza más altura, la presión baja mientras los niveles de humedad en la cabina se desploman.

A 10.000 metros de altura la humedad es menor al 12 por ciento, más seco que en la mayoría de los desiertos.

La combinación de sequedad y baja presión reduce la sensibilidad de tus papilas gustativas a las comidas dulces y saladas.

Pero no solo se trata de nuestras papilas gustativas, ya que casi el 80 por ciento de lo que la gente piensa que es sabor, es en realidad olor.

Es necesario que evaporemos la mucosidad nasal para oler, pero en las cabinas presurizadas nuestros receptores olfativos no funcionan bien y el efecto hace que nuestra comida sepa doblemente sosa.

Por eso las aerolíneas tienen que darle a la comida del avión un toque extra de sabor.

 Recetas producidas en masa

Pero no son solo las condiciones en la cabina lo que se debe tomar en cuenta. Para mantener los estándares de seguridad de los alimentos, hay que preparar la comida en tierra. Luego es empacada, refrigerada y recalentada en el aire.  Todo esto modifica el sabor.

Por razones de seguridad, para recalentar la comida, casi todas las líneas aéreas usan hornos de convección, que soplan aire caliente y seco sobre la comida.

El sabor del vino

Con respecto al vino, algunas variedades pierden su toque de distinción después del despegue.
Vinos que en tierra tienen sabores muy afrutados, se vuelven endebles y  más ácidos. Por eso, las aerolíneas tienen que seleccionar vinos que son afrutados con baja acidez y poco tanino.

         Thumbnail image for avion_edited.jpg

Conscientes de estas dificultades, las aerolíneas buscan soluciones alternativas para ayudar a realzar los sabores:

British Airways, por ejemplo, recurre a la música. Para ello, en uno de sus canales en vuelos largos, incluye combinaciones semánticas como música escocesa para disfrutar del pescado escocés, combinaciones más sinestésicas ideadas para incrementar la sensación de dulzura, etc.

Sky-tours te desea un feliz y “apetecible” vuelo 🙂

8,422 comentarios en “¿Por qué la comida nos sabe diferente en los aviones?”

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