Best cocktails on an airplane: What experts say
Most of the food and drinks we consume during a flight seem to taste inexpressive or even unbearable. The reason for this is the reduced pressure in the airplane, which has a significant impact on the human body.
According to a 2010 study by Fraunhofer, the oxygen saturation in the blood decreases during a flight, which affects the olfactory and taste buds. Thus, during a flight, sensitivity to sweet or salty foods decreases by 30%, and therefore it is precisely the characteristics of the human body. This is stated in InsideHook.
Understanding these features of the body, airlines are trying to regulate the situation by serving onboard dishes with more seasoning than usual and expressive drinks. Nutritionist and culinary writer Joy Skipper recommends paying attention to a Bloody Mary, a Moscow Mule or a Gin and Tonic.
According to her, ordinary wine can also improve the situation, "If you are trying to choose products with complex and layered flavours, drinking wine allows you to take into account the nuances of these conditions to enhance your enjoyment of consumption. Some airlines offer selected fruit wines with low acid and tannin content to take into account the changes that occur with wine in the air."
In addition, margaritas with jalapenos or wasabi martinis are a great alternative to such strong cocktails. However, at the same time, one should not forget about plain water as there is a lack of moisture in the airplane.