"Scientists here are using a chopped up jetliner to study bad taste. Their aim is to understand the decline in haute cuisine at high altitude. Initial test results: Perceptions of sweetness and saltiness drop by up to 30%. Sour, bitter and spicy flavors are barely affected. Resulting culinary turbulence can spoil the most eye-catching dishes. Quantifying something as subjective as taste isn't easy. That's why chefs from Deutsche Lufthansa AG's LSG Sky Chefs, the world's largest inflight catering company, came to one of the world's biggest low-pressure chambers."
28 July 2010
Sky Chefs ~ Lufthansa Seeks Savor in the Sky!
Daniel Michaels writes in the WSJournal about Test Flight: Lufthansa Searches for Savor in the Sky...